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.
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.
Other tutorials that might be helpful for you
How to get sharp buttercream edges
How to cover a cake in fondant
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
Choose a pan type
Choose a cake pan size
(based on 2" tall cake pan)
Choose a cake pan size
(based on 2" tall cake pan)
Cupcake Tin Size
Choose number of pans
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.
WASC Cake Recipe
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
Nutrition
Can you use Buttermilk instead of milk? I’m totally out of milk in my house!!!!
Yes you can or you can use water
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)
You may have over-baked it or over-mixed it.
I have a train cake mold to make a cake for my Grandson’s birthday. Will the WASC recipe work well for this?
I don’t see why not
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.
Can I add oreo pieces to make oreo cookie cake
Yes you can, make sure they are finely ground up or they will sink to the bottom
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!
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!
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!
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!!!
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!!!
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.
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!
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?
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
Hi! Can I use this as the cake for the chantilly cake?? Just add the berries and frosting? Or would the flavors not work?
For sure! Sounds delicious