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
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 40 mins
Serves: 24 servings
WASC cake recipe

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. 

how to make box mix taste homemade

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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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.

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WASC cake recipe

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
4.92 from 294 votes
Print Rate Never Miss A Cake
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 24 servings
Calories: 747kcal


  • 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




  • 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.


1. Don't worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe. 
2. This recipe makes enough batter for three 6"x2" cakes or two 8"x2" cakes (round). 
3. This recipe makes 40 cupcakes with about 1.25 ounces of batter per cupcake tin. 
4. You can replace 4 egg whites with three whole eggs if desired, it will just not be as white. 
5. Check out my doctored box versions for chocolate, strawberry, or red velvet cake! 


Serving: 1g | Calories: 747kcal (37%) | Carbohydrates: 120g (40%) | Protein: 8g (16%) | Fat: 26g (40%) | Saturated Fat: 15g (75%) | Cholesterol: 60mg (20%) | Sodium: 895mg (37%) | Potassium: 162mg (5%) | Fiber: 1g (4%) | Sugar: 70g (78%) | Vitamin A: 710IU (14%) | Vitamin C: 0.3mg | Calcium: 239mg (24%) | Iron: 2.7mg (15%)
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260 comments on “WASC Cake Recipe

  1. 5 stars
    I absolutely love this recipe and have made it several times with rave reviews! I’m hoping to make a funfetti type cake and was wondering if I can use this recipe and just add the sprinkles to it or if there are other adjustments that would have to be made? Thanks!

  2. I was looking for a vanilla cake recipe for my sister’s gender reveal cake for next weekend. I was wondering if instead of almond extract, can I use vanilla extract? Also can I put gel food coloring on the cake batter?
    Thank you!

    1. Yes you can use vanilla and yes you can add in food coloring. Make sure if it’s blue that you’re adding that the color is a true blue because some blue colors look green or purple after baking.

  3. Liz I have used the original WASC for years in my business. The recipe would not work correctly once the box mix went from 18 oz to 15 oz. I had to add additional cake mix to 18 oz. (4-5 wedding cakes a week)

    Have you had to adjust for the smaller cake box ?

    Thank you
    Cherry Lane Cakes.

  4. Any tips on adjusting this to make a lemon cake?

  5. I will be making a 12×18 pan of this cake, how many times should I make this batter for this pan size?

  6. 5 stars
    Best cake ever! This was super fast and easy! Thank you!!

  7. 5 stars
    I didn’t have any sour cream so I used whipping cream and a tsp lemon added in!! So good 🙌🏻

  8. 5 stars
    I just made this for my bff’s birthday and legit people were fighting over the last piece! it is so good! I used a cream cheese buttercream frosting I have been making for years that consists of 8 ounces cream cheese two sticks of butter about 5 cups confectioners sugar vanill and a little almond…soooo good I I added festive sprinkles on top and voila.. love your web site.

  9. Hi! Can i use pasteurised egg white instead and how much?

  10. 5 stars
    This is a wonderful recipe!! I live above 5,000 feet, though…couldn’t see anything in comments on altitude adjustment…so I baked a 12 inch layer and it fell just a little, but would require some leveling with a knife. I have now baked many perfect layers by doing this:

    Add an extra 1/4 cup milk
    Remove 2 tbsp. sugar

    Everything else is followed as written in the recipe. The batter is quite thick, so be sure you make the batter very level. I have baked 8 layers for a wedding cake and all of them are perfectly flat! Thank you for this great recipe!!!

  11. 4 stars
    Hi Liz!
    This cake was amazing flavor wise.
    I normally bake from scratch, so I am used to slightly more structured (but not dense) cakes. I came across a problem, I followed the recipe exactly, same box mix and everything, used 3, 6×2” rounds as you specify, and stacked, but found it was still too soft for stacking, even just three layers. Even fully cooled, the edges started cracking and the whole cake started tilting because of the cracking edges. Thankfully the cake was for myself, but is there any way to make this more stable and less soft? The crumb structure was pretty loose and I still had large air bubbles in the baked layers even after dropping the pans on the counter many times. I’d really love to try this recipe again, but it’s not stack-able:( Any advice you have would be greatly appreciated! I really love the simplicity and taste of this recipe and would love for the structure to work out!

    1. I stack cakes when they are chilled, not room temperature. That helps them hold their shape while you are handling them. I have stacked this cake many times.

  12. 5 stars
    In the recipe you say 350 degree what type of oven. I have a convection oven is it still 350 or 325. thank you

  13. 5 stars
    I cooked this cake for the ladies at work using all butter for the buttercream icing. It was HUGE hit and it was gone in 2 days even though I had cooked it in 9inch pans and made a 3 layer cake. I will use this recipe for an up coming baby shower since it was such a crowd pleaser!

  14. OMG the cake was deeeeelicious!! My family loved it. I used a cream cheese whipped cream frosting recipe I have and it pair perfectly with the cake.

  15. SOS. The doctored cake recipes are great for the multiple bakes I do for a local nonprofit. The chocolate is perfect. However, the WASC and the strawberry both shrink when I use the recipe for cupcakes (but not for cakes). When I pull the cupcakes out of the oven they are good form but after 5-10 minutes they become small, dense, flat-topped cupcakes. They are so small that little room is left on the top for decorating which is a priority for the nonprofit bakes. I have made them multiple times; summer and winter; oven is calibrated; etc. Any ideas of how I can fix this dilemma.

  16. 5 stars
    I had a recipe very similar to this one in the 90’s….I got it from a coworker when I lived in Atlanta. It was soooo good, and I had no control over eating it, I tossed the recipe. I had given the recipe to my mother but did not find it in her books that I have….so I’ve been hunting and hunting.

    I made it this morning. It is close enough to be that recipe!!! I baked it in a Bundt pan at 325 as my pan is dark. (note to self, get a light colored pan) BTW, the batter is yummy too.

  17. I love this recipe. I use it as my go to when I’m in a need dessert quick mood. I always make 2 x 1 kg loaf tin cakes, they need 45 mins at 170C

  18. I am making my firstborn wedding cake for a work friend whose whole wedding plans are shot due to covid. I made a sample and brought it to work for a taste test and some people thought it came from a bakery. Soooooo good! Thank you for sharing!

  19. Hey! Question! Why under the ingredients does it say 1 cup at the end? Very new to this but it says 5oz then 1 cup, 7 oz then 1 cup so on … ?? Help 🤦🏻‍♀️

    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

    1. Just in case you need cup measurements since this is a beginner recipe. 1 cup of flour = 5 ounces. 1 cup of sugar = 7 ounces and so on.

  20. 5 stars
    The cake was AMAZING. Made it for my family tonight and they couldn’t get enough. Can’t even tell it’s from a box. Will definitely be making more of your recipes—so glad I found this site

  21. Hi There! Would I need to bloom cocoa powered for your WASC recipe if I wanted to make marble cake or can I just separate some of the batter and add cocoa powder. Thank you

    1. Yes you would need to bloom cocoa powder. Check out my marble cake recipe and you can use that ratio to make marble cake with this recipe

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