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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This semi-homemade WASC Cake recipe is from Kakeladi on Cake Central.
Should there be butter or oil in this recipe?
Does this need to be adjusted since box cakes have less mix now? They have decreased from 18.25oz to 15.25oz. Thanks for your help!
I would love the answer to this as well please
According to the manufacturer, it does not change. I am seeing most brands have switched to 13.25 ounces so I will have to retest this with that new amount.
I made this white cake. And it came out great. But the cake tastes like nothing to me. It just doesn’t have a lot of taste, and favor, it’s just very plain. I am not a big fan of plain white cakes.
Hi, I would like to try the WASC cake recipe with a 9×13 pan. Any suggestions?
You certainly can, I just don’t know the exact baking time.
Is the baking temp 325… or should it be 350?
Is this recipe similar to a “bakery” white birthday cake recipe?
will this recipe work well with yellow or strawberry cake mix
I am using this to make my strawberries and cream cake. If it turns out lovely (I suspect it will), I will share pics with you.
Can I substitute Greek plain yogurt for the sour cream?
I made this and it’s fantastic. I decided to make my own wedding cake out of this. While not a professional baker I am not a novice. This was the best cake. Moist and flavorful. Easy to follow instructions. The cake was a hit. Thank you so much!
I thought I had the right recipe written down but it didn’t have 1 c water. I doubled checked some and they said water! My cakes have been baking for 15 minutes so I doubt I can take them out and add water. I hope they turn out! Yikes! Idk why I left that out especially since the batter seemed so thick without it!
This is my family’s absolute favourite white cake. They ask me to make it for all our special occasions. Today it’s going to have a hint of pink for the arrival of our new granddaughter.
I have used this recipe several times both in cupcakes and cakes. The center always collapses. I follow the instructions exactly and have my ingredients at room temperature.
What is causing this to happen?
HI Jo Ann – because this recipe uses a box mix and you are still experiencing a collapsed center, I would lean towards it being an oven temperature issue. You may want to get your oven calibrated or buy an inexpensive over thermometer to see what temp it is actually at.