filed under: Cakes · White Cakes on June 14, 2017

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!


5 from 2 votes
Cake covered in white butercream with Russian tip roses on top!
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
  • 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
  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



Cake covered in white buttercream with a russian tip roses on top!


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!

To make this cake you will need:

WASC recipe (below)

whipped vanilla buttercream recipe

#18 tip

Russian tip – rose design

pastry bags

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

Prepare WASC cake recipe and allow to cool.

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

Set one layer of cooled white cake on 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 smei-homemade white cake recipe.

Chill cake until ready to serve.

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.

If you want other variations on this cake (size and flavor) check out the original post on Cake Central.

Slice of WASC cake!

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!

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

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  • Diane Edly says:

    Beautiful job, beautiful cake. Thanks for the recipe.

  • Theresa Pratt says:

    You have beautiful things you put on your site and I screen shot a lot of them I like to bake I like to cook myself and I’d like to try different Things

  • Noemi Smith says:

    I can make this we the yellow cake?

  • Charla Welcome says:

    I made this cake for my daughter’s birthday;came out perfect. I used my variation of the buttercream and it was delicious. For the last 7 to 8 years, since I finally got a Kitchen Aid stand mixer, I have made her a cake for her birthday. She said this one was the best!

  • Jan Glover says:

    I just watched the video and it says to back at 350. On the instruction card it says 325. I baked mine at 325 and it turned out weird. Which is right??

    • Amanda says:

      The written recipe is correct.

  • Ken says:

    Love this recipe, do you have a semi version of a German chocolate cake

  • Sneha says:

    This looks amazing and I am pretty sure it tastes yummy
    But Can you share any eggless recipe.
    Thank you

  • Rose Holcomb says:

    I’m looking for the pineapple cake with the pineapple topping

  • Joanne says:

    The cake is beautiful but I wish you would post a video of you doing the criss cross look on the sides

  • Katherine Bettinger says:

    Is this using the 15.25oz cake mix or is it based on the old size of cake mix? Do I need to add things to extend the size of the cake mix?

  • Millie says:

    How do you make the frosting

    • Amanda Rettke says:

      There is a link to my recipe in the post. 🙂

  • Maria says:

    Hello! What substitute for sour cream. Here in Nicaragua we dont have sour cream. Thank you

  • Ti says:

    I now understand why there are no instructions on using a 9×13 pan. I should have made cupcakes since I didn’t want a 2 layer cake! Smells delicious even if after 35 minutes it is still soup with a cooked top!

  • Patricia McNamara says:

    I’ve made this a few times now and have baked at 325. I have always had to bake it a LOT longer than the recipe says and it is still dense in the centre. I have a thermometer in my oven and the temp is correct so it’s not that. I kept thinking I was doing something wrong but I follow the recipe exactly as written. I’m going to try 350 next time.

  • Peggy says:

    Is there video for how to decorate.

  • Sandy says:

    Need a reply fast!! I don’t have box cake mix and I’m in a crunch, how can I make this cake with flour/completely from scratch?

  • Severina Kluizenaar says:

    Hi! Can you sub milk for water, or will that be too much fat and cause it to sink? Thank you!

  • Bunny says:

    Sandy, she has a link to her scratch cake recipe.

  • Rebecca Rogers says:

    Do you have high altitude modifications?

  • Paige says:

    1 cup of sugar is 200g not 100. Almost messed up the cake because of the conversions listed. Luckily I realized this error. Please fix for the next person.



  • Leigh Peterson says:

    Love your site but do you sell all your deliciousness? I would love to bake everyday but I’d be #400!!!

  • Tara Humphrey says:

    But mine fell apart…this is a great cake and was pleased with the taste but with the falling thing I had to dr it with frosting. Any ideas?

  • Enza says:

    Sorry confused on the white cake is the
    Baking at 325 for sure not 350 like the video states?

  • Jeanette Young says:

    Hi, I made this cake an frosting. Easy to follow & great results. I put raspberry orange jam between the layers.it was a hit.I needed more milk than the directions for the consistently I needed. I’ve used a number of your receipts. All good

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