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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8 cups
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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.
Maureen Scullion says
Can I add toasted slivered almonds into the batter for a crunchy effect?
The Sugar Geek Show says
yes, you can add 1/4 cup but it should be small pieces
Christina says
Im confused. In your recipe it says milk, but in the video it says water. Which is better?
The Sugar Geek Show says
Milk has more flavor but it doesn't matter which you use.
Erica Hignight says
How would you alter this recipe for high altitude locations? I live near Denver and all of my cakes sink in the middle. My research says it is the elevation.
The Sugar Geek Show says
There should be some info on the back of the box cake at the very bottom regarding elevation adjustments. Typically you reduce the baking powder but its hard to do in a box mix, baking at a higher temperature also helps
Sewqueen says
Hi, I'm interested in trying your recipe so I watched your video and it looks like there's something that you don't mention in the bowl after the sugar and before the butter. Also, you add water at the end but water isn't in the ingredients list. ?? Could you please clarify for me? I'm planning to make a 50th anniversary cake for my parents. Thanks!
The Sugar Geek Show says
I used water in the video instead of milk because you can use either. Just follow the instructions and ingredients in the recipe and mix together. Very easy recipe.
Laurie says
Sounds wonderful! Does this cake stack well with a filling? Thanks!
The Sugar Geek Show says
Yes it does
Cindy says
Tried this. Substituted 2 extra large eggs for egg whites (all I had on hand) and used vanilla rather than almond with yogurt rather than sour cream. It was still amazing and the hit of the party with real buttercream frosting. Thank you for this!
Linda Hughes says
I am hoping that this recipe will make a white cake that is comparable to the traditional wedding cakes from 30 or 40 years ago. Those are my husband's favorite cakes. Are there any adjustments needed for high altitude baking (elevation 5000 feet)?
The Sugar Geek Show says
Not that I know of because this is a box mix not from scratch
LINDA MOWRY says
Hi, this is the most delicious cake ever! However, mine always ends up raw in the center and done on the sides. I have good cake pans.
What am I doing wrong? Thanks.
The Sugar Geek Show says
Bake at a lower temperature for a longer period of time until the center is cooked.
Donna Lynn says
Donna Lynn: I made the white cake and it was absolutely delicious. My family couldn't believe how moist it was . They just raved about it. Thank you Liz.
Annette says
Can you taste the almond flavor in the cake? I’m needing a white almond cake for this weekend and this one sounds perfect just making sure there will still be a taste of almond in it 🙂
The Sugar Geek Show says
It's very slight if you want more almond flavor you can add more but be careful, almond extract is very strong
Kecia says
Can you use the same recipe for a chocolate boxed cake?
The Sugar Geek Show says
I have a chocolate wasc recipe as well 🙂
Erica says
I want to make 2, 10" cake rounds instead of 2, 8" cake rounds. What are my measurements?
The Sugar Geek Show says
Just put the batter into two 10" rounds instead of 8". They will be slightly shorter. Or you can do a double batch and have leftover batter.
Holly says
Love wasc. However I have a problem with the cake sinking while still in the oven. It rises perfectly until towards the end of baking then collapses. I’ve tried so many things to fix it. Has this ever happened to you?
The Sugar Geek Show says
It hasn't, have you tried using a baking core? Or are you just taking the cake out too soon?
Holly says
I use a flower nail and baking strips. Bake at 325. It collapses before I even take it out of the oven. Probably ten minutes before it’s even done. It’s a mystery to me!
Lily says
I used to have the same problem and what helped was to mix all ingredients together except the sugar. Add it last and that should help the cake not sink
Michele Elliott says
Hi, is it possibly to make a Tres Leches 2 tiered cake (10" and 8") using this WASC recipe? If so, how would you adjust the recipe and with what flavors? Also, what icing would you use if I want a smooth, clean elegant look for the Tres Leches cake?
Lynne says
I made this as a tres leches cake for my wedding last year and it worked perfectly - but making a stacked tres leches you cannot saturate it as much. Be judicious about how much milk you add. I used a pastry brush and slowly added milk a little at a time. I stacked (5) 8” layers and (4) 6” layers for a two tier cake, doweled it, and it came out great.
LINDA M says
Hi, may I ask why we add 1 cup sugar when the mix already has a lot of sugar in it?
Thanks!
Linda
The Sugar Geek Show says
Because you're also adding a cup of flour and cake recipes often have almost equal parts flour and sugar in a balanced cake recipe
Maria says
Can the amount of sugar be reduced without compromising the texture? It seems way too sweet with the full cup.
The Sugar Geek Show says
Cake is very sweet. In any cake recipe, there is typically more sugar than flour for a balanced recipe.