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
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 introduce the wet. To ensure that you have success, be sure to use ROOM TEMPERATURE ingredients! This will allow the proper incorporation of all the ingredients.
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.
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.
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.
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!
WASC Cake
Ingredients
- 1 box white cake mix (standard size)
- 1 cup (126g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ teaspoon table salt
- 1 cup sour cream, room temperature
- 1 cup water
- 4 egg whites
- 1 teaspoon clear vanilla extract
- ½ teaspoon pure almond extract, can use imitation if there are allergies
Instructions
- Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
- 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.
- Pour into two 8-inch round prepared cake pans.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake at 325°F for 25-35 minutes (every oven is different!), or until an inserted toothpick is removed mostly clean. Do not overbake.
Video
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This semi-homemade WASC Cake recipe is from Kakeladi on Cake Central.
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.
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
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!
Cake looks so good but where is the icing info .
This cake has no butter or oil??
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!
I am making two 12 inch cakes. Would I just need to double this recipe?
Thanks!
Yes, I would double it.
Can I make this in a sheet pan?
Do you have the frosting recipe for this cake? I have not posted thud comment before. Someone else on here asked the question but there’s no answer to it.
It’s been answered several times as well as in the actual blog post.
Do you use deep cake pans, or regular size? Thanks
For this cake I used 8x2inch pans.
Really I am interested about your receipes. Can you please send me white cake mix ingredients. Thanks.