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
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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.
Jacqueline M Andra says
Question , I am needing to make a true 1/2 sheet cake with this 15x11 ...would double be enough or would I have to triple it? Thanks
Sarah says
Hi! I have to do a 14" stacked round. Will this be strong enough. I did the traditional cake mix directions first and my layer literally fell apart when I tried to stack it. So, I have sour cream, 2% not skim, and no buttermilk. Any ideas how to doctor this? Also, I am not sure how to measure flour in ounces without a scale. Help!
The Sugar Geek Show says
Your cakes should be chilled when you are stacking. Please watch my how to make your first cake video for more information on assembling a cake. You don't need a scale for the WASC recipe, to the right of the oz measurement you will see the cups measurement.
Justin P says
Any adjustments for cupcakes? And is sweetened condensed milk work in lieu of water/milk?
The Sugar Geek Show says
Sweetened condensed milk is not the same as milk. It has sugar added to it. Regular milk is preferred. No adjustments needed for cupcakes.
amy says
hi! i'm aiming to do three layers in 8" round plans. can this single recipe be divided across three or do i need to double? also, do i follow the measurements in the beginning of each line or the end? 9 oz sour cream or 1 cup? sorry, i have used this recipe before but don't recall having that question.
The Sugar Geek Show says
Hi Amy, yes you can divide the cake batter into three cake pans, they will just be a little shorter than if you used two cake pans. 9 ounces of sour cream is one cup so it doesn't matter which measurement you use 🙂
Stephany says
This recipe was amazing I made exactly as written using pillsbury white cake because my Walmart is never stocked well and it was perfect the flavor was right the consistency was nice and it wasn’t dry I baked in two 9in springform pans because that was what I had spraying the bottom and lining with parchment paper. I wrapped and froze the cakes slightly til they were sturdy enough to cut them rewrapped and froze til the next day then I stacked filled and frosted them sticking the finished cake in the fridge until night I paired this cake with a white chocolate mousse filling a raspberry filling and an almond buttercream I topped it with another small layer of white chocolate mousse and it was amazing decadent and exactly what I envisioned. Thank you for the recipe I will definitely use this for my cakes in the future
Rica Muhammad says
I absolutely love this recipe!! It comes out perfect every time.
How would I cut this recipe in half?
The Sugar Geek Show says
Yay! The only way to cut it in half is to only use half the box 🙂
TSusan says
I made this cake for my grandson’s birthday and it was sensational! Not to mention so easy! This will be my go to white cake always! Thx!
Diane says
Ty for this recipe! I baked today, but I followed exact as stated, with one exception...hand mixer! The cakes tasted amazing but one pans batter sunk in the middle and was raw? It took so long at 335(?) so I increased temp to 350 for about 20-25 mins longer! I used two 8” round Wilton pans with baking strips! Any idea what could have gone wrong? Also was very hard icing after being cold for several hours?
The Sugar Geek Show says
Hi Diane, not sure what could have gone wrong. Perhaps under-mixed or under-baked but an 8" pan shouldn't take that long to bake. Maybe the ingredients got mixed up somewhere along the way? To be clear, you only used the ingredients listed in the recipe not the ingredients on the back of the box plus the ingredients listed?
Sarah Hammond says
Hey there!:) Love your show and recipes.. Would I change anything in this recipe for yellow cake mix?
The Sugar Geek Show says
I would use the same ingredients for yellow mix
NaResha Paige says
Slow moment ??♀️ I didn’t read... you answered all questions I had above I just didn’t read!
Bianca says
A couple of questions. Can this recipe be doubled? Also which measurement am I using? The first one I see or the second one? For example with your the sugar is it exactly 7oz or is it 1 cup? Thank you for your help!
The Sugar Geek Show says
Hi Bianca, liquid and solid measurements in a cup are all different. For example, 1 cup of water is 8 ounces but 1 cup of flour is only 4 ounces. This is why all my regular recipes are by weight, not cups. One cup of sugar does weigh 7 ounces. If you want to learn more about using a scale instead of cups, you should read this blog post 🙂 https://sugargeekshow.com/news/digital-kitchen-scale/
Peggy says
Can you make a bundt cake with this recipe?
The Sugar Geek Show says
Yes you can!
Dave says
WOW, was this cake ever fantastic! So moist and fluffy. If was absolutely perfect. We didn’t even frost it, but instead made our own version of Blue Bell Ice Cream’s “Bride’s Cake” flavor by mixing it with Homemade Vanilla ice cream instead. Next time, we will frost it with a wedding cake buttercream for the full effect.
Kandace says
Can you use this recipe for cupcakes? I have a 3 tablespoon scoop I could use. Also if this works for cupcakes what would you recommend for bake time?
The Sugar Geek Show says
Yes you can, use the baking instructions from the back of the box 🙂
Karina says
Hi Liz ! So I have tried this recipe before and I gotta say it’s always my go to recipe! But this time I want to make some but don’t have any sour cream in hand. Can I replace the one cup of sour cream with buttermilk?
The Sugar Geek Show says
You sure can 🙂
Alison Memmott says
You omit the oil and water for the melted butter and milk yes? I tried to make a similar white doctored cake and I used the same box mix as well. But I didn’t use all of what your recipe is calling for. So I’m excited to try that. Also since I live at high altitude do I need to add more flour? And if so do I use regular flour (and how much? I don’t have a scale) or do I use the almond flour? And one last thing, I did mine in a 9x13 and I felt like it was dry.. so do you have any tips on baking it and how long YOU like to cook them vs the box? Thanks love! I’ve been a fan every since you were on HALLOWEEN ⚰️?WARS! My kids and I look forward to that every year! It’s best!
The Sugar Geek Show says
Just use the ingredients listed in the recipe, don't use anything listed on the box. I am not sure if you need to adjust for high altitude since this is a box mix, usually, you reduce the baking powder. Almond flour and regular flour are not remotely the same thing. One is made of wheat and one is made of almonds and cannot be interchanged. Follow the baking times listed in the recipe but larger pans may take longer to bake so you just have to keep an eye on them to make sure they don't over bake.
Jina prasad says
Hi I have seen exactly same recipe in one of the bakers page ...where you are using 1 cup of milk and she is using one cup of water....I haven't any of this cake but just a question what difference is there between water and milk
The Sugar Geek Show says
Milk has more flavor 🙂
Grace says
I haven't made this yet, but I'm wondering if recipe uses the smaller box size of 15.25 oz, or do you need to get a second box to equal 18.25 oz of the box size that was available back when WASC was first introduced?
The Sugar Geek Show says
Good question, I have continued to use this recipe without making any changes and haven't noticed a difference.
Kristen says
Temp changed from box from 350 to 335. Is this correct?
The Sugar Geek Show says
Don't use any of the ingredients or measurements from the box, follow the recipe only 🙂 The box mix is merely an ingredient.
Kath says
Can I make this with vanilla extract instead of almond? I realize it won’t be as white but will it be fine?
The Sugar Geek Show says
Yes you can, the color wont be affected at all
Lisa says
Can this recipe be halved with the same results? I need to bake a mini 4 inch cakes but i feel this batter would be too much.
My Pan sizes are 4 x 3 and I need ×2 cakes.
The Sugar Geek Show says
You would have to halve the box mix as well and even cut in half it would probably be too much for 4" cakes but you can always eat the leftovers 😀
LaGreta Austin-Ricks says
This is an awesome cake recipe.
Tina Foster says
What icing did you use?
The Sugar Geek Show says
My easy buttercream
Digna says
This is the best doctored box cake every. And when I weigh everything and keep at room temp it’s perfect. My family and friends live it.
Thank you!!!!
Nina says
Hi! Can I double this recipe? I need to make a 3 layer 10in cake
Elizabeth Marek says
Yes you can double it