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
- 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 milk room temperature
- 4 egg whites fresh not boxed at room temperature
- 1 tsp almond extract
The instructions for this cake are super easy. Basically put all the ingredients into a bowl and mix it for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8" pans and bake at 335ºF for 30-35 minutes or until a toothpick inserted comes out clean
January 28, 2019