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
Cake Batter and Frosting Calculator
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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.
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.
Genetta Hintz says
Can you freeze it and if so, for how long? TYIA
Liz Marek says
Yes! Wrap it well and it keeps in the freezer for months. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
penny says
On the landing page, this WASC cake recipe states the recipe for this 2 8 inch layers makes 6 cups of batter. But when I go to the conversion chart a 2 8-layer makes 8 cups of batter. When I click on a 3 8-inch layers cake, the conversion doubles the amount of ingredients needed for the 2 layer cake listed on the landing page. Do I double the amounts of ingredients on the landing page or do I multiple those amounts by 1 1/2 to go from a 2 layer cake to a three layer cake? I usually make 3 layer cakes as I think the presentation of a taller cake is more to my liking.
Liz Marek says
You can divide one batch into three 8-inch pans. The layers will just be a little shorter than with two pans. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Jackie says
Thinking about making 4th of July cake (red, white, blue). Would I need to double the recipe? Please advise. Thank you.
Liz Marek says
It depends on how big your cake is going to be
Jackie says
How can I make this enough batter for 2 -9” round cake pans?
Liz Marek says
One batch fits two 9-inch pans. The layers will just be a little shorter than 8-inch layers. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Kevin says
This is my hands down go to cake!! Love this!! Thank you!!
Amy says
May I ask what elevation you live at? I live at 6500ft, so I will probably need to adjust for elevation, but I'm curious if you have done that already.
Liz Marek says
Check the back of the box for high altitude adjustments. Baking at a slightly higher temperature also helps. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Laurie Lehman says
Can this recipe be made in a 9x13 pan or a jelly roll pan? Bake time?
My plan though is to try those dot cakes and also have 5 ounce muffin baking cups that I make bake batter in each instead. Some of the dot cakes I’ve seen first make the 9x13 or jelly roll cake the cut out the cakes and insert into the muffin cups. Any thoughts?
Liz Marek says
Yes, a 9x13 works. Start checking at about 40 minutes. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Jan says
What does it mean
5oz AP flour but then says 1 cup?
Is it one cup or 5oz?
All the ingredients are that way.
9oz-1 cup
4oz-1/2cup
7oz-1cup
Thank you.
Liz Marek says
Both! 5 ounces of flour is about 1 cup, and so on. The cups are there in case you don't have a scale. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Nancy says
If I'm colouring the cake mix anyway, can I use 3 large whole eggs instead of the 4 egg whites? I'm assuming it calls for eggs whites to keep the cake super white.
Liz Marek says
Yes you can but keep in mind the yellow yolks will affect the color.
James mcdaniel says
I made a 9x13 Costco knock-off using this recipe. The cake has a wonderful flavor and texture. I can see using this recipe frequently.
Magdalene Winterrowd says
How many ounces does the cake mix need to be? The cake mixes are considerably less these days!
Liz Marek says
It hasn't made a difference in my experience
AT says
Am I able to use the base of this recipe to make a vanilla bean cake? Sub out the almond for vanilla bean paste?
Liz Marek says
Yes! Swap the almond for vanilla bean paste. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Lisa says
This is the best recipe ever! I used this recipe to make a cake for an engagement party this past Saturday. and my super picky family loved it. So many people walked up to me and said this is the best cake they've ever had. Thank you so much!
Jenny says
I have made this cake many times and it always turns out so well! Could I add a strawberry reduction and make it a strawberry cake?
Liz Marek says
Yes you definitely could
Stacie says
Hi! The video you posted shows different ingredients than this recipe. For example, the recipe calls for egg whites, but you use whole eggs in the video. Also, the recipe calls for milk, but in the video you use water. Now I am stumped lol. Please advise and thank you!!!
Liz Marek says
Follow the written recipe. You can use milk or water (milk has more flavor). Egg whites keep it white, but 3 whole eggs works too if you don't mind the color. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Lei says
Oh thank you! You just made my day! I tried this before n i can’t remember which One i used. I do appreciate it. I need one for strawberry as well
Andrea says
This is my absolutely favorite white cake recipe! It tastes homemade with the ease of box mix. I’ve made 8” layers a cupcakes many times and they always come out perfect. For regular cupcakes you bake at the same temperature for 20-25 minutes. For mini cupcakes you bake for 10-12 minutes. I also do about 3/4 tsp vanilla extract and only 1/4 tsp almond. I like more of a vanilla flavor with a hint of almond.
Brittany says
If I use yellow cake mix would it come out the same texture? And can I still just use egg whites in the yellow cake mix? Sorry to comment twice. But my original comment had typos.
Liz Marek says
Yes, yellow mix works with the same ingredients. You can keep the egg whites, or replace two egg whites with one whole egg. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Michele says
Can I use carton egg whites in this recipe?? I'm making 200 cupcakes so carton whites would be so much easier.
Liz Marek says
Yes you sure can