Venus Medler created a fantastic tutorial for our March/April issue of a Birthday Drip Cake. We share Venus’s tried and tested sour cream cake recipe below. Venus notes, “This recipe is so popular, it is incredibly moist and has a structure that can withstand stacking and carving.”

Recipe:

White Almond Sour Cream Cake

• 2.4 lbs of boxed caked mix of your choice (weigh your ingredients)
• 2 cups of all-purpose flour
• 2 cups of granulated sugar
• 8 eggs
• 2 cups of Sour Cream
• 2 cups warm water
• ½ cup vegetable oil
• 1 tbsp vanilla extract
• 1 tbsp almond extract

Preheat your oven to 350 degrees F.

Put dry ingredients into a mixing bowl. I use a Kitchen Aid mixer. Attach the whisk attachment and start mixing for 5 minutes.

While your dry ingredients are mixing, measure and mix together your eggs, sour cream, warm water, vegetable oil, vanilla and almond extract.

After the dry ingredients have been mixing for 5 minutes, slowly add in your wet ingredients. Mix for 2 minutes and scrape the sides of the bowl and repeat. Once all wet and dry ingredients are mixed your cake batter is now done.

Prepare your pans with cake release (equal parts of flour, vegetable oil and shortening example: 1c flour, 1c vegetable oil, 1c shortening)

Put a layer of cake release into the pan using a pastry brush. Cut out a circle of parchment paper that fits your pan size and place it at the bottom of the cake pan. Put more cake release on the top of the parchment paper with your pastry brush. (Using this method will allow your cake to slide right out of the pan when you are done)

Fill your pans with your cake batter ¾ of the way and bake for 45 minutes.

After 45 minutes, use a skewer to poke the top of the cake to see if the cake is done.

Once the cakes are done, place on the counter or a rack for 5 minutes. After 5 minutes, flip the cakes onto a rack to cool. Once cooled, cover the cakes with plastic cling wrap. I usually put my cakes in the refrigerator so they will firm up so they will be easier to level the following day.

*This batter makes 2-10inch, 1-8inch cake and 1-6inch cake.