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. This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds
↓ Recipe ↓ Video Print Recipe
Total Time: 40 mins
Serves: 24 servings
WASC cake recipe

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

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

WASC-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. 

how to make box mix taste homemade

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. 

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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Cups of Batter Needed

8 cups

Cups of Frosting Needed

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.

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WASC cake recipe

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. This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds
4.99 from 147 votes
Print Rate
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 24 servings
Calories: 747kcal

Ingredients

  • 1 box (1 box) white cake mix I like duncan hines
  • 5 oz (142 g) AP flour 1 cup (spooned into cup, not scooped)
  • 7 oz (198 g) granulated sugar 1 cup
  • 1/4 tsp salt
  • 9 oz (255 g) sour cream 1 cup room temp
  • 4 oz (113 g) melted butter 1/2 cup
  • 8 oz (227 g) milk 1 cup room temperature
  • 4 large (4 ) egg whites room temperature
  • 1 tsp (1 tsp) almond extract

Equipment

  • Cake Pans

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.

Notes

Don't worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe. 
This recipe makes enough batter for three 6"x2" cakes or two 8"x2" cakes (round). 
This recipe makes 40 cupcakes with about 1.25 ounces of batter per cupcake tin. 
You can replace 4 egg whites with three whole eggs if desired

Nutrition

Serving: 1g | Calories: 747kcal (37%) | Carbohydrates: 120g (40%) | Protein: 8g (16%) | Fat: 26g (40%) | Saturated Fat: 15g (75%) | Cholesterol: 60mg (20%) | Sodium: 895mg (37%) | Potassium: 162mg (5%) | Fiber: 1g (4%) | Sugar: 70g (78%) | Vitamin A: 710IU (14%) | Vitamin C: 0.3mg | Calcium: 239mg (24%) | Iron: 2.7mg (15%)

 

257 comments on “WASC Cake Recipe

  1. Can you use Buttermilk instead of milk? I’m totally out of milk in my house!!!!

  2. 4 stars
    Hello
    I tried your recipe exactly the same. Overall cake was good but my cake was dry, when i cut it. I do the custard and strawberry filling.
    Can You please let me know why it get dry?
    What can I do to keep my layers moist ( just like a good bakery cake)

  3. I have a train cake mold to make a cake for my Grandson’s birthday. Will the WASC recipe work well for this?

  4. 5 stars
    Saturday, 11/7/20 I made this cake and it was good. Next time I’ll use a lemon box mix, lemon exact and zest from a lemon, that will be even better. Overall, good cake.

  5. Can I add oreo pieces to make oreo cookie cake

  6. 5 stars
    I’ve used this recipe for making letter/number cakes and my customer loved it! I froze the cake before carving it and had no problems! It stayed nice and moist!

  7. 5 stars
    Wow this cake is wonderful I just want to keep eating it! I got so many compliments and people asking who made it, so I sent them this link! Was amazing with the easy buttercream frosting from this site. I highly recommend!

  8. 5 stars
    Thanks for sharing! I made this cake for my daughter’s birthday almost a month ago and it was delicious and so much fun to make! I layered colors in the cake mix for a unicorn cake! I am making another for my birthday in a few days!:) I think my milk was still a bit cold and not room temperature as I had some clumps this time around. I’m hoping it still turns out OK! We shall see…need to be more patient letting ingredients get room temperature next time! 5 stars in my book!

  9. 5 stars
    This cake is THE BOMB!!! I have made cupcakes (using a Babycakes Standard Cupcake Maker), 9″x3″ rounds and 8″x3″ rounds, and a bell-shaped Fat Daddio’s Dolly Varden Pan (the skirt on a Barbie Doll Cake). My entire multi-generational family LOVES this recipe!!! I have done a Cream Cheese Frosting, an Italian Meringue Buttercream Frosting, a Swiss Meringue Buttercream Frosting, and a modified American Buttercream Frosting (to try the Russian Tips). I have put different Lorann Flavoring Emulsions in it, too. One nice described this recipe as almost a denser Angel Food Cake. My grand nephew said it was like eating velvet! I am a very novice baker. These cakes I mentioned are the only ones that I have attempted since developing this baking hobby. And I can count on one hand the number of cakes I made before then. If you haven’t tried this recipe you really should!!! Thanks so much for making me look like a pro!!!

  10. 5 stars
    I am back again to say that I sifted the Duncan Hines White Cake Mix that I have been using. I really think that helps the texture and the bake. I have had no problems stacking (chilled) layers. I give these cakes away to extended family and have actually only eaten 2 unfrosted cupcakes myself. But luckily I do give them away because I loved those cupcakes so much I would be eating cake 24/7!!!

  11. 5 stars
    Absolutely moist and delicious. So good my 9 year old doesn’t even want me to frost them (I made 39 cupcakes). But he’s a weirdo and I’m going to frost some of them.

  12. 5 stars
    As much as I take pride in baking from scratch, I have to admit this was the best (also easiest!) white cake I’ve ever made! Used this recipe as is (except i used boxed pasteurized egg whites) which generously filled 3 6”x2” pans- I thought they might overflow but did not. I took your advice and not only cut the domes off but shaved off brown sides and bottom and it looked so professional. Layered with raspberry filling, Swiss meringue buttercream. Decorated with roses that I wrapped the stems with plastic wrap and shoved in the cake. Thank you!

  13. 5 stars
    You and your recipes are so fabulous! I’ve learned so much from your blogs and tutorials — thank you for those!

    I made this as the recipe said (though now I’m second-guessing myself) and my cupcakes all shriveled up when they cooled! They went from baby cheeks to Yoda after a night in the hot tub.

    Any idea what causes that?

    1. I also have no had luck turning this into cupcakes, my guess is too much moisture from the oil. Try making it without the oil

  14. 5 stars
    Hi! Can I use this as the cake for the chantilly cake?? Just add the berries and frosting? Or would the flavors not work?

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