Go Back
+ servings
WASC cake recipe

WASC Cake Recipe

A doctored cake mix that is well-used by bakers all over the world that produces a delicious white cake that tastes almost like scratch. This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 servings
Calories 747kcal



  • 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



  • 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.



1. Don't worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe. 
2. This recipe makes enough batter for three 6"x2" cakes or two 8"x2" cakes (round). 
3. This recipe makes 40 cupcakes with about 1.25 ounces of batter per cupcake tin. 
4. You can replace 4 egg whites with three whole eggs if desired, it will just not be as white. 
5. Check out my doctored box versions for chocolate, strawberry, or red velvet cake! 


Serving: 1g | Calories: 747kcal | Carbohydrates: 120g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 895mg | Potassium: 162mg | Fiber: 1g | Sugar: 70g | Vitamin A: 710IU | Vitamin C: 0.3mg | Calcium: 239mg | Iron: 2.7mg