WASC Cake

filed under: Cakes · White Cakes on March 7, 2020

Most experienced bakers have tried this WASC Cake Recipe at least once in their career, and there is a reason that folks keep coming back to it. It works!

WASC Cake decorated with white buttercream with decorating tips on white cake stand.

WASC Cake

So what is a WASC cake? It is a White Almond Sour Cream cake that is semi-homemade. (Meaning there is a box mix involved!)  Bakers love this recipe because it tastes so good, but also holds up very well to decorating and fondant. Not to mention that it is SO open to variation!

How to Make Box Mix Taste Like a Wedding Cake

Making a box mix taste homemade is pretty easy, there are just a few simple ingredients that make it perfect. Be sure to ONLY follow the recipe below when making the cake, do not add the ingredients suggested on the box!

Start by sifting the dry ingredients, then introducing the wet. To ensure that you have success, be sure to use ROOM TEMPERATURE ingredients! This will allow proper incorporation of all the ingredients. 

Cake covered in white butercream with Russian tip roses on top!

WASC Recipe 

whipped vanilla buttercream recipe

#18 tip

Russian tip – rose design

pastry bags

How to Decorate White Almond Sour Cream Cake

Prepare WASC cake recipe below and allow to cool.

Prepare buttercream. (follow the instructions for WHITE buttercream!)

Set one layer of cooled white cake on the cake stand. Cover with 1/2 cup of buttercream. Place other layer on top. Cover cake in a thin crumb coat.

Divide remaining buttercream between pastry bags fitted with #18 and Russian tip.

Overhead view of a cake covered in Russian tip roses with whipped vanilla buttercream.

Starting at the bottom of the cake and moving around the base, pipe out a criss-cross border with the #18 tip. (think heart shape, then overlap) For the next layer, repeat this same motion but in the opposite direction. Do this around the entire base (sides) of the cake.
For the top, simple pipe out the roses with the Russian tip. I started at the outer edge and moved in towards the center of the cake. I tried to pull up and “out” as I released pressure from the piping bag so that the outer roses are leaning out a bit instead of straight up and down.

Slice of WASC cake, a semi-homemade white cake recipe.

Chill cake until ready to serve.

PRO TIPS for WASC Cake

I used egg whites and clear vanilla extract to ensure that my cake would be as white as possible.

I also used room temperature ingredients and did not over-mix the batter.

Allow the cake to cool before decorating! I often pop it into the freezer which helps to minimize crumbs.

Slice of WASC cake! on white plate with fork

So how does this cake hold up? Very well! Now only is it stable, but it tastes really fresh and delicious!

Check out my from-scratch Perfect White Cake here!

5 from 4 votes
Cake covered in white butercream with Russian tip roses on top!
WASC Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Most experienced bakers have tried this recipe at least once in their career, and there is a reason that folks keep coming back to it. It works! 

Course: Dessert
Cuisine: American
Keyword: WASC Cake
Servings: 8 SERVINGS
Author: Amanda Rettke
Ingredients
  • 1 box white cake mix (regular size)
  • 1 cup (126g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 tsp. table salt
  • 1 cup sour cream, room temperature
  • 1 cup water
  • 4 egg whites
  • 1 tsp. clear vanilla extract
  • 1/2 tsp. pure almond extract, can use imitation if there are allergies
Instructions
  1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
  2. Add the rest of the ingredients and mix on medium-low speed with a stand mixer or medium with a handheld mixer for 2 minutes.

  3. Pour into two 8-inch round prepared cake pans.
  4. Lightly tap cake pans on counter to bring air bubbles to top.
  5. Bake at 325 degrees for 25-35 minutes, or until an inserted toothpick is removed mostly clean. Do not overbake.

Recipe Video

This semi-homemade WASC Cake recipe is from Kakeladi on Cake Central.

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Comments

  • Tiffany says:

    Can you post a link about where you got your Russian tip? I’m having a hard time searching for the exact one you used
    🙁

  • Kelly says:

    Hi, I’m planning on trying this fun recipe today, but don’t have clear vanilla. Do you think it’s ok to just double up on the almond instead? Or will that ruin the flavor?

    • Amanda Rettke says:

      I would either omit the vanilla or just use regular. 🙂

  • Vicki Crapps says:

    this cake the WASC Cake looks absolutely wonderful I”will try it and let you know if it was as good as it looksI”m sure it will be great.Thank you

  • Melodie Bettis says:

    With the semi homemade cake,wasc, can you do this with any flavor cake mix?

  • Mary Wilson says:

    I’ve been looking for the “wedding cake” receipe since I was married 33 years ago–Our cake was a sourcream cake–can’t wait to try it!

  • @thecookiechick says:

    I used this recipe as a base to make an Asian inspired pandan cake. I wanted that green pandan color to be vibrant. It turned out perfect!!!! I love you for this recipe. I frosted w buttercream made w coconut cream. It was beautiful.

  • Marsha says:

    I love this cake. But I was wondering could I make it into coconut cake by using coconut flavor instead of the almond. Maybe. Let me know what you think thanks

    • Elizabeth Keeney says:

      Hi, Marsha! I work with iambaker and am happy to help with questions. We have not tried using coconut flavor in this recipe, so I can’t say how the cake would turn out. Let us know if you try it, and have a great day!

  • Pam Martin says:

    Cake looks so good but where is the icing info .

  • Maria says:

    This cake has no butter or oil??

  • Susan Kmiecik says:

    I realize this recipe was posted a long time ago. But I just found it browsing your blog. Which I love by the way! I’ve always wanted to make a white cake using different extracts. I did that when making my families granola bars. They loved all the flavors. When I saw this recipe I used it to make a white-lemon-raspberry cake. I did get pure lemon and raspberry extracts. It was so very lovely! It was a big big hit with my husband. Thanks for the recipe!

    My friend post great recipes from your blog. I decided I like your blog as much as your recipes. You have great tips even for this 60 year old woman. Thanks!

  • Kelsi Allen says:

    I am making two 12 inch cakes. Would I just need to double this recipe?
    Thanks!

    • Amanda Rettke says:

      Yes, I would double it.