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First Cake Recipe (WASC)

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
4.85 from 26 votes
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 24 servings
Calories: 612kcal

Ingredients

WASC Cake

  • 1 box white cake mix I like duncan hines
  • 1 cup AP flour
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup sour cream room temp
  • 1/2 cup melted butter
  • 1 cup water
  • 4 egg whites fresh not boxed at room temperature
  • 1 tsp almond extract

Easy Buttercream Frosting

  • 1 cup pasteurized egg whites 8 oz
  • 2 lbs powdered sugar 32 oz
  • 2 lbs unsalted butter 32 oz softened to room temperature
  • 1/2 tsp salt
  • 1 Tbsp vanilla extract
  • 1/4 cup strawberry puree optional

Instructions

WASC Cake

  • Pre-heat your oven to 350ºF at least 30 minutes before baking to give your oven time to heat up properly. Prepare your pans with cake goop or another preferred pan release.
  • The instructions for this cake are super easy. Basically put it all into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. 
  • Divide your batter into your cake pans evenly. Bake the cakes at 350ºF  for 30-35 minutes or until a toothpick inserted comes out clean. It's ok to bake your cakes for longer if they are not done yet.

Easy Buttercream Frosting

  • Mix the pastuerized egg whites and powdered sugar together on medium speed until the sugar is dissolved. About 2 minutes.
  • Add the softened butter in pieces while mixing on low with the whisk attachment until it's all added in. Then bump the speed up to high and whip until the buttercream is light and white and fluffy.
  • Taste the buttercream. If it still tastes buttery or looks curdled, keep mixing. You can't over-whip this buttercream.
  • Frost and decorate your cake as desired

Notes

Don't worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe. 
This recipe makes enough batter for three 6"x2" cakes or two 8"x2" cakes (round). 
This recipe makes 36 cupcakes with about 1.5 ounces of batter per cupcake tin. 
You can replace 4 egg whites with three whole eggs if desired
If your buttercream is curdled because your butter was too cold, take out 1/2 cup of frosting and melt it in the microwave for about 15 seconds. Mix it back into the frosting to bring the mixture back together and make it creamy. 
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Nutrition

Serving: 1slice | Calories: 612kcal (31%) | Carbohydrates: 68g (23%) | Protein: 4g (8%) | Fat: 37g (57%) | Saturated Fat: 23g (115%) | Cholesterol: 96mg (32%) | Sodium: 296mg (12%) | Potassium: 53mg (2%) | Fiber: 1g (4%) | Sugar: 55g (61%) | Vitamin A: 1204IU (24%) | Vitamin C: 2mg (2%) | Calcium: 69mg (7%) | Iron: 1mg (6%)