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.
Because this doctored mix bakes up sturdy, it works great as the base for my Oreo layer cake when you want to fold chopped cookies right into the batter.
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.
Doris C says
I don’t even bother with a regular white cake anymore. Everyone raves about this. Reading all the reviews, I do think that not over mixing is the secret to a perfect outcome. I doubled the recipe because I get so tired of making it so many times and had no issues whatsoever with the outcome. Thank you for developing this recipe.
Star says
IT WAS SOOO GOOD! I used Pillsbury confetti cake, and replaced the almond extract with a tablespoon vanilla and it came out wonderfully! My only issue is that mine baked a bit too fast so the center was still raw, but nothing some foil over it can’t fix. The richness was awesome, and the crumb came out very fine. 100/10!!
Lea says
Compliments galore. This is my go to cake of choice. Add homemade buttercream icing
Keya says
Can you substitute the eggs for pasteurized egg whites?
Elizabeth Marek says
Yes you can
Richard S Terlizzi says
This was an excellent cake - light, fluffy, great taste! I just have one suggestion: You might want to start listing the weight of the boxes of cake mix now since companies have now dropped most cake mixes to 13.25 oz. I assumed this recipe called for a 15.25 oz box, but the original WASC was actually 18 oz. Anyway, just a suggestion to you and ALL bakers that use cake mixes as the base.
suzinaz says
This cake recipe is awesome! I did it with Lemon box cake and it turned out great; just added 1 t. lemon extract.
I really want to do this with a carrot cake box mix. Any thoughts on that? TYIA
Lynn G says
I have made this cake several times and always received rave reviews.Thank you! Do you think I could turn it into a coconut cake by substituting coconut milk for the milk and instead of almond extract use coconut extract?
Megan Mollett says
Trying to make a coconut cake with this recipe for a wedding- could I replace with coconut milk and extract then add a 1/2 cup of coconut?
Elizabeth Marek says
Yes that would work
Mary Jacob says
This has become one of my favorite recipes. It always turns out wonderful. The only change I make is doubling the almond extract.
Cheryl Anne Kessler says
Can this be done with any flavor or just white? I was going to use it with strawberry.
Sugar Geek Show says
I have wasc recipes for chocolate, vanilla and strawberry! Here's the strawberry recipe: https://sugargeekshow.com/strawberry-cake-mix-recipe/
Steph says
This cake is amazing! Liz, I cannot thank you enough for helping me to become a baker! You are a wonderful teacher...and that's coming from a teacher lol. I appreciate you so much!
Tirza Rose says
Hi! Can I use this as the cake for the chantilly cake?? Just add the berries and frosting? Or would the flavors not work?
Sugar Geek Show says
For sure! Sounds delicious
Mary Jacob says
I have added strawberries, raspberries and blueberries on top of the buttercream almond icing and it was delicious.
Alexandra says
You and your recipes are so fabulous! I’ve learned so much from your blogs and tutorials — thank you for those!
I made this as the recipe said (though now I’m second-guessing myself) and my cupcakes all shriveled up when they cooled! They went from baby cheeks to Yoda after a night in the hot tub.
Any idea what causes that?
Elizabeth Marek says
I also have no had luck turning this into cupcakes, my guess is too much moisture from the oil. Try making it without the oil
Lisa in Austin says
As much as I take pride in baking from scratch, I have to admit this was the best (also easiest!) white cake I’ve ever made! Used this recipe as is (except i used boxed pasteurized egg whites) which generously filled 3 6”x2” pans- I thought they might overflow but did not. I took your advice and not only cut the domes off but shaved off brown sides and bottom and it looked so professional. Layered with raspberry filling, Swiss meringue buttercream. Decorated with roses that I wrapped the stems with plastic wrap and shoved in the cake. Thank you!
Amy says
Absolutely moist and delicious. So good my 9 year old doesn’t even want me to frost them (I made 39 cupcakes). But he’s a weirdo and I’m going to frost some of them.