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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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.
Kara says
Hi Liz! I’ve made this recipe before and it was a huge hit! I have a question for you now though... during COVID-19 pandemic, my store didn’t have any white cake mixes, so I had to purchase a Duncan Hines Classic Yellow... aside from the color of the cake obviously being different, will this change the outcome? I’m hoping to make cupcakes today for my mom’s birthday tomorrow.
Thanks in advance!!!
Elizabeth Marek says
Nope! You can use it instead of a white cake mix and use the same ingredients to make it YASC haha
Kara says
Awesome, thank you!!! 💜
Fatima says
This recipe is printed twice. One calls for the oven at 335 and the other at 350. Which is the correct temperature?
Thanks
Elizabeth Marek says
I have been baking mine at 350
Meagan says
The recipe says to use milk but I think the video you have posted you used water. Can you clarify which one to use please.
Elizabeth Marek says
I specify in the recipe you can use milk or water.
David W says
For yellow cake, egg whites of whole eggs?
Elizabeth Marek says
I would replace two egg whites with one whole egg for a yellow cake
Danika says
I don't have milk. Would vanilla unsweetened almond milk be ok?
Elizabeth Marek says
Totally ok!
Cathy says
Am I correct in assuming I can use pasteurized egg whites for this recipe? I have made WASC cake from a different recipe and love it. The measurements are a bit different, and it uses oil, but I am anxious to try your recipe, as the ingredient amounts seem simpler to follow. I am at about 6,000 ft. here in Colorado, and I usually add an extra 1/2 cup flour to all of my cake recipes, and bake them at 350, instead of 335. Love all of your recipes. Thanks so much!
Elizabeth Marek says
Yes you can use pasteurized egg whites for this recipe
Bonnie Wagley says
This is my "go-to" white cake recipe now. I have made it many times and it turns out each and every time. I even make a believer out of my daughter, who insisted there was no such thing as a cake mix-based cake that could equal or beat a home-made cake. I think this recipe gives me the best of each world. Thank you so very much for your tips and tricks, your knowledge of baking, etc.
Elizabeth Marek says
Thank you so much!
Tina Reed says
This was the most delicious cake I have ever made. Everyone at the party had seconds and asked for the recipe. Thank you so much!!
Em says
This recipe is AMAZING! I love the simplicity of adding a few ingredients to a cake mix and the taste, texture, and moisture in my opinion is equal (and less stressful) to homemade. I’m going to play around with other flavors like strawberry and lemon using this recipe! Thanks so much for my new go-to cake recipe!
Sonja Jean Thu says
Can this be made and frozen?
Elizabeth Marek says
Sure, you can always freeze cake
Danielle Frederick says
All I have is chocolate cake mix. Will this recipe work with chocolate cake mix too?
Elizabeth Marek says
Yes you can, I have a chocolate WASC version as well
Jackie says
What an "Amazing" cake recipe! The cake taste like homemade and a bakery bought cake. This certainly will be my go to cake recipe.
Glenda Wade says
I'm making this cake tomorrow can I use butter milk
Elizabeth Marek says
Yes you can
Michele says
Love this recipe!!! One question - a couple of times my cake layer has fallen in the middle a little. Any idea why?
Elizabeth Marek says
Make sure you are mixing for long enough 🙂
S. Menefee says
Using this for cupcakes, what temperature should I use and how long should they bake?
Elizabeth Marek says
Bake at 350 for about 15-18 minutes until the dome is set.
S. Menefee says
Thank you so much!
Cindt says
I have made this cake twice now. It’s amazing with the almond extract. I think this is my son’s favorite cake
rajal says
Can this be covered under fondant
Elizabeth Marek says
Yes you can
Rachel says
Do you use salted or unsalted butter in the cake?
Elizabeth Marek says
unsalted
Jennifer says
Used recipe for kids graduation cake yesterday!!!! Also used your easy buttercream recipe. It was a hit, everyone loved it good flavor and consistency..1/2 sheet cake
Nadea says
This cake was so good!!! I won't make white cake any other way. Thank you for the recipe!
Kim says
Ive used a few sugar geek ideas. And they have never let me down. I tend to bake cake in a loaf tin so needed to adjust the timings to roughly 45 minutes. I’ve now started amending the basic recipe, I’ve added lemon Curd, and I’ve added ginger powder and stem ginger. This is fab
Amita says
how much pasteurized egg whites we need for 4 egg whites
Elizabeth Marek says
1 egg white = 1 ounce
sarah e says
Would this recipe work four other flavors of box cake Max such as yellow red velvet. By removing the almond extract?
Elizabeth Marek says
I would use my chocolate WASC recipe for chocolate and red velvet but yes you can use this one for yellow