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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Cups of Batter Needed
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.
Regina says
I am back again to say that I sifted the Duncan Hines White Cake Mix that I have been using. I really think that helps the texture and the bake. I have had no problems stacking (chilled) layers. I give these cakes away to extended family and have actually only eaten 2 unfrosted cupcakes myself. But luckily I do give them away because I loved those cupcakes so much I would be eating cake 24/7!!!
Regina says
This cake is THE BOMB!!! I have made cupcakes (using a Babycakes Standard Cupcake Maker), 9"x3" rounds and 8"x3" rounds, and a bell-shaped Fat Daddio's Dolly Varden Pan (the skirt on a Barbie Doll Cake). My entire multi-generational family LOVES this recipe!!! I have done a Cream Cheese Frosting, an Italian Meringue Buttercream Frosting, a Swiss Meringue Buttercream Frosting, and a modified American Buttercream Frosting (to try the Russian Tips). I have put different Lorann Flavoring Emulsions in it, too. One nice described this recipe as almost a denser Angel Food Cake. My grand nephew said it was like eating velvet! I am a very novice baker. These cakes I mentioned are the only ones that I have attempted since developing this baking hobby. And I can count on one hand the number of cakes I made before then. If you haven't tried this recipe you really should!!! Thanks so much for making me look like a pro!!!
Amanda F. says
Thanks for sharing! I made this cake for my daughter's birthday almost a month ago and it was delicious and so much fun to make! I layered colors in the cake mix for a unicorn cake! I am making another for my birthday in a few days!:) I think my milk was still a bit cold and not room temperature as I had some clumps this time around. I'm hoping it still turns out OK! We shall see...need to be more patient letting ingredients get room temperature next time! 5 stars in my book!
Lisa Van Swearingen says
Wow this cake is wonderful I just want to keep eating it! I got so many compliments and people asking who made it, so I sent them this link! Was amazing with the easy buttercream frosting from this site. I highly recommend!
Lara says
I've used this recipe for making letter/number cakes and my customer loved it! I froze the cake before carving it and had no problems! It stayed nice and moist!
Loretta McGuinn says
Can I add oreo pieces to make oreo cookie cake
Elizabeth Marek says
Yes you can, make sure they are finely ground up or they will sink to the bottom
Liz Taylor says
Saturday, 11/7/20 I made this cake and it was good. Next time I'll use a lemon box mix, lemon exact and zest from a lemon, that will be even better. Overall, good cake.
Elza says
This is my go-to cake that gets rave reviews! I like to use cream cheese whip cream frosting and use raspberry jam filling - scrumptious. Thank you for the recipe!!
Liz Marek says
Raspberry jam filling sounds scrumptious! Thanks for sharing.
Kathy Gealy says
I have a train cake mold to make a cake for my Grandson's birthday. Will the WASC recipe work well for this?
Elizabeth Marek says
I don't see why not
Joanna Harger says
This recipe is my go to for any white cake. So yummy and moist. Always gets lots of compliments. This makes one 10 inch round layer. I normally use two 10 inch layers.
Liz Marek says
Thank you so much! So glad it's your go-to.
Amey E Gilbert says
Can you use regular flour instead of all purpose flour?
Liz Marek says
AP stands for all-purpose, which is regular plain flour (not self-rising). If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Mona says
Hello
I tried your recipe exactly the same. Overall cake was good but my cake was dry, when i cut it. I do the custard and strawberry filling.
Can You please let me know why it get dry?
What can I do to keep my layers moist ( just like a good bakery cake)
Elizabeth Marek says
You may have over-baked it or over-mixed it.
Lucy J Cheesewright says
I cover & refrigerate my cakes overnight to keep them moist.
Kandace says
Can you use Buttermilk instead of milk? I'm totally out of milk in my house!!!!
Elizabeth Marek says
Yes you can or you can use water
Leilani says
Can i use any cake mix? Brand i mean?
Elizabeth Marek says
Yes you can
Teri says
can I use low-fat milk?
Liz Marek says
Yes, the type of milk doesn't matter. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
lorie says
I'm making this recipe but i noticed video is water but recipe says milk. do you prefer milk? i'm just trying to prevent my cake from being gummy. the past couple i've made have been gummy
Liz Marek says
Either works. Milk just has more flavor. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Ronda Norman says
How much buttermilk do I use for this recipe?
I also do a lot of baking.
Can I double or triple this recipe?
Liz Marek says
Use the same amount as the milk, 8 ounces. And yes, you can double or triple it. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Bitsy Weber says
I'm confused, none of those ounces measures a cup, so am I to follow the ounce measurements?
Liz Marek says
Use either one! The ounces are weights and the cups are the volume equivalents, so pick whichever you're measuring with. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Tara says
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
Elizabeth Marek says
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
Marion m bynum says
Great taste and texture. Loved it!
Abby says
What kind of frosting would you suggest?
Sugar Geek Show says
Easy buttercream frosting is my favorite! https://sugargeekshow.com/easy-buttercream-frosting/
Lori S says
Hi Liz, can you please clarify the weight of the cake mix? The cake mixes seem to have become smaller over time! Should I just buy two mixes and weigh out the amount in your picture?
Elizabeth Marek says
They have changed but they still work!
Jordan Alexis says
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
Brandi says
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
Elizabeth Marek says
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.