This WASC cake recipe is a tender and moist cake that is perfect for white wedding cakes. It's firm enough to stack and cover in fondant but if you're looking for something to carve, you might want to try my white cake recipe.
What does WASC stand for?
WASC stands for white almond sour cream cake. WASC cake recipe 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.
WASC cake is a tender cake and needs to be fully cooled before you ice it with buttercream.
What is the best box mix to use for WASC?
I prefer Duncan Hines classic white cake mix. Duncan Hines, in my opinion, has the best tasting box mix to start with.
If you need more information on how to make your first cake, check out my full tutorial. In this tutorial, I show you not only how to make this WASC cake recipe, I also show you how to trim your cake layers, fill your cake evenly with buttercream and create a smooth finish.
Because this doctored mix bakes up sturdy, it works great as the base for my Oreo layer cake when you want to fold chopped cookies right into the batter.
Other tutorials that might be helpful for you
How to get sharp buttercream edges
How to cover a cake in fondant
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8 cups
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5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Equipment
Ingredients
- 1 box white cake mix I like duncan hines
- 5 oz AP flour 1 cup (spooned into cup, not scooped)
- 7 oz granulated sugar 1 cup
- ¼ teaspoon salt
- 9 oz sour cream 1 cup room temp
- 4 oz melted butter ½ cup
- 8 oz milk 1 cup room temperature
- 4 large egg whites room temperature
- 1 teaspoon almond extract
Instructions
WASC CAKE INSTRUCTIONS
- The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8" pans and bake at 350ºF for 30-40 minutes or until a toothpick inserted comes out clean. It's ok to bake your cakes for longer if you're using larger pans.
Jack Loganbill says
looks like a great wasc cake recipe just wondering if you're taking into account the fact that the current white cake mixes like Duncan Hines are now like 13 Oz they were 18 went to 15 now they're 13 Oz.....
Liz Marek says
Thank you! The mixes have shrunk, but I still use one box as is and it works for me. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Lei says
I had just used it last week and it works wonder still! In fact I'm getting ingredients right now to bake for my friend. Using this recipe.
Liz Marek says
So glad it's still working wonders for you, Lei! If you have a sec, leaving a star rating on the recipe really helps other bakers find it.
Tamara says
I used this recipe to make gluten free version
Use a gluten free cake mix. I used a yellow Pillsbury GF mix
Used King Arthur GF flour
Used 4 whole eggs
Added 1/4 oil
Increased salt to 1 teaspoon
Increased almond extract to 1 1/2 teaspoon
1/2 teaspoon of vanilla
Everything else the same
It was really good
Liz Marek says
Thanks for sharing your gluten free version!
Jane says
Can this recipe be used for a simple 2 tiered wedding cake ?
Liz Marek says
Yes! It's firm enough to stack and cover in fondant. Chill the layers before stacking. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Lori says
Should I double recipe for 2" half sheet pan?
Liz Marek says
For a 12x18 half sheet, I use a triple batch. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Amanda says
I was hoping to make this cake but the measurements are no corresponding - the flour says 1 cup next to 5 oz but those measurements aren't the same as well as the 7 oz of sugar, on the sticks of butter 4 oz of melted butter is 1/4 cup not 1/2. I just want to make sure I get the measurements correct. please let me know which one you use. Thanks!
Liz Marek says
Use the ounces if you have a scale, or the cups if you don't. 4 ounces of butter is 1 stick, which melts to about 1/2 cup. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Cat says
I love this recipe! I ran out of sour cream and needed about 1/4 c more but substituted with whole fat Greek yogurt! They turned out great 👌
Liz Marek says
Great sub, thanks for sharing!