WASC Cake Recipe

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A WASC cake recipe is a doctored cake mix that many bakers use as a no-fail white cake recipe


WASC cake recipe or “white almond sour cream cake” has been used for years and adapted many times. I made this recipe many years ago back after reading a thread on Cake Central before I knew how to bake a cake from scratch. The funny thing is by adding all these ingredients, you’re basically making a cake from scratch! The only thing you don’t have to worry about is the mixing method which can be tricky at first but is easy enough to learn with a couple of tries.

The good thing about WASC is that it’s easy to make, is fairly mistake-proof and tastes pretty good and is an easy way to make a boxed cake taste more like a scratch cake recipe.

The down side to WASC is that it’s very tender. I found that this cake tastes really great but does not hold up very well for very large stacked cakes because there isn’t any butter to give it that added structure when it’s chilled. I recommend using a nice vanilla cake or white cake recipe from scratch for a sturdier cake but this one sure is delicious and a great place to start as a budding baker.

WASC cake is a tender cake and needs to be fully cooled before you ice it with buttercream.

WASC Cake Recipe

A doctored cake mix that is well-used by bakers all over the world that produces a delicious white cake that tastes almost like scratch. 

Servings 2 8" rounds


  • 1 box white cake mix I like duncan hines
  • 1 cup AP flour
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup sour cream room temp
  • 1/2 cup melted butter
  • 1 cup water
  • 4 egg whites fresh not boxed at room temperature
  • 1 tsp almond extract


  1. The instructions for this cake are super easy. Basically put it all into a bowl and mix it for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8" pans and bake at 325 degrees F for 25-35 minutes or until a toothpick inserted comes out clean


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