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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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.
Nina says
Hi! Can I double this recipe? I need to make a 3 layer 10in cake
Elizabeth Marek says
Yes you can double it
Digna says
This is the best doctored box cake every. And when I weigh everything and keep at room temp it’s perfect. My family and friends live it.
Thank you!!!!
Tina Foster says
What icing did you use?
The Sugar Geek Show says
My easy buttercream
LaGreta Austin-Ricks says
This is an awesome cake recipe.
Lisa says
Can this recipe be halved with the same results? I need to bake a mini 4 inch cakes but i feel this batter would be too much.
My Pan sizes are 4 x 3 and I need ×2 cakes.
The Sugar Geek Show says
You would have to halve the box mix as well and even cut in half it would probably be too much for 4" cakes but you can always eat the leftovers 😀
Kath says
Can I make this with vanilla extract instead of almond? I realize it won’t be as white but will it be fine?
The Sugar Geek Show says
Yes you can, the color wont be affected at all
Kristen says
Temp changed from box from 350 to 335. Is this correct?
The Sugar Geek Show says
Don't use any of the ingredients or measurements from the box, follow the recipe only 🙂 The box mix is merely an ingredient.
Grace says
I haven't made this yet, but I'm wondering if recipe uses the smaller box size of 15.25 oz, or do you need to get a second box to equal 18.25 oz of the box size that was available back when WASC was first introduced?
The Sugar Geek Show says
Good question, I have continued to use this recipe without making any changes and haven't noticed a difference.
Jina prasad says
Hi I have seen exactly same recipe in one of the bakers page ...where you are using 1 cup of milk and she is using one cup of water....I haven't any of this cake but just a question what difference is there between water and milk
The Sugar Geek Show says
Milk has more flavor 🙂
Alison Memmott says
You omit the oil and water for the melted butter and milk yes? I tried to make a similar white doctored cake and I used the same box mix as well. But I didn’t use all of what your recipe is calling for. So I’m excited to try that. Also since I live at high altitude do I need to add more flour? And if so do I use regular flour (and how much? I don’t have a scale) or do I use the almond flour? And one last thing, I did mine in a 9x13 and I felt like it was dry.. so do you have any tips on baking it and how long YOU like to cook them vs the box? Thanks love! I’ve been a fan every since you were on HALLOWEEN ⚰️?WARS! My kids and I look forward to that every year! It’s best!
The Sugar Geek Show says
Just use the ingredients listed in the recipe, don't use anything listed on the box. I am not sure if you need to adjust for high altitude since this is a box mix, usually, you reduce the baking powder. Almond flour and regular flour are not remotely the same thing. One is made of wheat and one is made of almonds and cannot be interchanged. Follow the baking times listed in the recipe but larger pans may take longer to bake so you just have to keep an eye on them to make sure they don't over bake.
Karina says
Hi Liz ! So I have tried this recipe before and I gotta say it’s always my go to recipe! But this time I want to make some but don’t have any sour cream in hand. Can I replace the one cup of sour cream with buttermilk?
The Sugar Geek Show says
You sure can 🙂
Kandace says
Can you use this recipe for cupcakes? I have a 3 tablespoon scoop I could use. Also if this works for cupcakes what would you recommend for bake time?
The Sugar Geek Show says
Yes you can, use the baking instructions from the back of the box 🙂
Dave says
WOW, was this cake ever fantastic! So moist and fluffy. If was absolutely perfect. We didn’t even frost it, but instead made our own version of Blue Bell Ice Cream’s “Bride’s Cake” flavor by mixing it with Homemade Vanilla ice cream instead. Next time, we will frost it with a wedding cake buttercream for the full effect.
Peggy says
Can you make a bundt cake with this recipe?
The Sugar Geek Show says
Yes you can!
Bianca says
A couple of questions. Can this recipe be doubled? Also which measurement am I using? The first one I see or the second one? For example with your the sugar is it exactly 7oz or is it 1 cup? Thank you for your help!
The Sugar Geek Show says
Hi Bianca, liquid and solid measurements in a cup are all different. For example, 1 cup of water is 8 ounces but 1 cup of flour is only 4 ounces. This is why all my regular recipes are by weight, not cups. One cup of sugar does weigh 7 ounces. If you want to learn more about using a scale instead of cups, you should read this blog post 🙂 https://sugargeekshow.com/digital-kitchen-scale/