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Easy White Sour Cream Cake

Easy White Sour Cream Cake

Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 339kcal
Author: Kara Jane
This is an easy white cake with a great vanilla flavor. It's moist, super quick to mix up and comes out perfect every time. This is a cake you can easily make over and over and one your family will love.
Print Recipe


  • 1 box white cake mix Make sure it's a mix of at least 15 oz. Pillsbury works best
  • 1 cup all purpose flour
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 cup water
  • 2 tablespoon vegetable oil
  • 2 teaspoon vanilla paste (you can use vanilla extract if you don't have vanilla paste)
  • ½ teaspoon almond emulsion (this is optional, but gives the cake that secret ingredient taste)
  • 1 cup sour cream
  • 3 large eggs


  • Preheat oven to 325 degrees. Grease or spray your pans.
  • Put the dry ingredients in a bowl and whisk together.
  • In another bowl, mix the remaining ingredients, then pour onto the dry ingredients.
  • Beat on medium about two minutes. Scrape down the sides of the bowl, then beat for another minute.
  • Pour into greased pans.
  • Bake at 325 degrees for about 40 - 50 minutes. Cakes are done when a toothpick inserted into the middle comes out with a few moist crumbs on it, but no liquid batter.
  • Set cake pans on wire rack to cool for 10 minutes, then turn out of the pans onto the wire racks to cool completely before adding buttercream.


Baked cake layers can also be frozen for later use.
Nutritional information does not include icing.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 339kcal | Carbohydrates: 60g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 476mg | Potassium: 80mg | Sugar: 35g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 1.5mg