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 don’t recommend using this cake for sculpted cakes. I recommend using a nice vanilla 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. This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds
Ingredients
- 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
Instructions
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
March 4, 2018
I’m thinking you’ve revised your recipe and didn’t change your intro. It says it’s not good for large stacked cakes because it doesn’t have butter in it. Your recipe actually has a 1/2 cup of butter. I use this recipe a lot and mix it a little differently; mix cake mix, flour, sugar, salt; set aside; mix eggs (I use 3 whole eggs), sour cream, flavoring, and water (1 1/3 cup) for a few seconds: add in dry ingredients for 30 seconds; then add melted butter for 2 minutes. And, it takes more like 40-50 minutes to bake at 325.
Thanks for all you do for us struggling bakers. You’re the bomb!!
Yes I updated the recipe 🙂
Love your site and the cakes and recipes are all yum. Can you please advise if I could use this cake recipe (WASC Cake Recipe) for stacking cakes. Will it be sturdy .
Your cakes and recipes are really great and secondly they are so easy to follow.
Have a question- can you please advise if WASC Cake Recipe- good for stacking cake – will it be sturdy.
Thanking in advance.
Hyacinth
Yes it is great!
You use melted butter that wasnt in original recipe. Is it a typo or thats was your tried addition?
I added melted butter because it adds more stability to the cake
Can I use milk instead of water in this recipe
Yes you can
can i use yogurt instead of sour cream
Yes and that would be so yummy
This is the perfect recipe for wedding cakes.
Do you think I’d be able to sub the white cake mix for a different flavor (such as yellow, butter pecan or funfetti)?
Yes you totally can
Can clear vanilla extract be used to substitute for the Almond extract?
yes you can use any flavoring you like
Any reason why it has to be fresh egg whites vs the box kind? Does the 100% liquid egg whites in a carton not whip as well?
Correct, you can use box but it may affect the texture
I often use (cartoned) pasteurized egg whites for a lot of recipes, but I use half real whites and half carton whites when I need foamy/frothy whites. Foam from cartoned whites break down too easily when you try to fold it into anything. When it really counts, I stick with real whites. Hope this helps!
Cake mixes use to be a larger weight. Can you tell me is this recipe done with the 18+ size or the 15+ weight cake mix?
What will be the substitute for egg.. As many of Indians don’t eat egg
I’m sorry I don’t have a substitution for an egg for this recipe. Perhaps you know of a typical egg substitute that you could try?
Hi Liz! (1) You’re amazing and I’m probably a bit toooooooo obsessed with your work/site and mad skillz 😛 (2) I’ve just had a crack at making your no fail cake and (I’m embarassed to say) have failed (!!!) – the recipe is rad, but my technique must be incorrect – when you say “mix for 2 minutes”, are you mixing on high speed or medium speed (say, kitchenaid setting 4?) and are you using the whisk or the paddle? (3) thank you again!
What seems to be the problem? It doesn’t matter if it’s a whisk or a paddle with box mix 🙂
Hi, looking for a moist vanilla cake for my sons birthday. This one looks great. My question is can I make this recipe in a 9 x 13 pan or would a larger half a sheet pan be better? Seems like a lot of batter for a 9 x 13 since you add the flour and sugar to the mix. Any idea on how long I might bake in the 9x 13 or half sheet?
Thanks
Susan
9×13 serves 25 and should be plenty. Two boxes will be plenty. Time to bake varies depending on your oven but I would start with 40 mins