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!

Cake covered in white butercream with Russian tip roses on top!
5 from 8 votes

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! 

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

  • 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 degrees for 25-35 minutes, 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I am wondering why there isn’t any oil or butter in this cake. I would think you would need them for moistness. Please post I will be looking for your response. Thank you

    1. The recipe works great as-is… you won’t miss the butter and oil. Box mixes are very forgiving and I assure you it is moist.

  2. Any adjustment for high altitude would you recommend? Since there’s addition of the extra flour, maybe it would work?

  3. Could I use whole milk in place of the water? Will the recipe produce enough for 3 6 inch pans? Thank you in advance.

  4. I just made this cake in a 13×9 and it did not rise in the middle. Will still eat – sure smells good. Any idea what happened. Had everything at room temperature. 🤔

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