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!

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!

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

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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  • sheila says:

    my birthday is saturday and i would love to have a cake like that

  • Barbara says:


  • Meghan says:

    Is the baking temp & time correct? I baked it for 35 mins @ 325 & it completely sunk in the middle while cooling & wasn’t completely baked. I tossed it. 🙁

  • kathryn says:

    does this cake rise? I made it as printed but it didn’t rise.

    • Amanda says:

      Yes, it should rise.

  • Betty Horton says:

    Please give me the recipe for the buttercream frosting for this white cake???

    • Sherrie says:

      I need that recipe also. I lost mine. That is the best butter cream frosting I’ve tasted in years.

  • becky says:

    i mixed exactly as directed and mine didn’t rise. it sunk a bit in the center and it looks a bit under done.

  • Addie Sanchez says:

    Yes, but which temperature did you use.. the video temp or the instruction temp?

  • Antoinette Hammans says:

    Since most cake mixes you purchase at the store are now 15.25 oz and not 18.25 oz they used to be – which size cake mix are you using?

  • Debra says:

    Can I use cake four instead of flour???
    Please Help

  • Elaine Garcia says:

    [email protected]
    I would like your recipe for the white wedding cake,I can’t find where it’s printable.I hope you can help.
    Thank you

  • Mel says:

    I noticed the video recipe and the printed recipe have different temperatures. Which one is best?

    • Amanda says:

      Written recipe is correct.

  • Mary Mathews says:

    Can you give the recipe for the frosting

  • Barbara J Kunz says:

    What is the recipe for the frosting you used with your piping tips ? I have the tooops, just looking for a good frosting recipe to use with them !

  • JAN says:

    If this uses a boxed cake mix why is extra flour added.

  • Susan bucol says:

    What about the icing of the wedding white cake. What are the ingredients. Im your avid fan in baking.

    • Audrey says:

      Recipe for butter cream icing

  • joan says:

    this looks good and i will be trying the recipe but i would like the frosting recipe also

  • Sandra Peterson says:

    The WCSC cake looks & sounds awesome. I might make it tomorrow… I do have a white cake mix!

  • Rhonda Weatherly says:

    What about the frosting?

  • MaryAnn says:

    How do you make the frosting?

  • Jodi says:

    I made this.
    It was my first foray into a made-from-scratch cake (well, semi-made-from-scratch, anyway), and my first layered cake.

    I followed the directions to a “T.” I used a Duncan Hines white cake mix.


    This is best cake in the world EVER.

    Thank you!

  • Tammy Folse says:

    Looking for a simple butter icing recipe. ….

  • Kimberly Anne Russell says:

    Someone mentioned that they had to adjust the ingredients since cake mixes are now 15 oz, not 18 oz. Does this recipe use a 15 oz or an 18 oz cake mix or does it matter!? ty.

    • Amanda says:

      15.25 ounce

  • KSW says:

    I ran out of granulated sugar! Can I substitute another kind?

  • Péťulka says:

    Úžasný, perfektní inspirace a jednoduché krasne videorecepty.. Super 😍

  • Sharon says:

    I made this cake recently, tasted LOVELY, however it “fell” in the middle. I ended up having to cut away quite a bit of the top to level it out and ended up with very small layers.

    Why would this have happened? I did use reduced fat sour cream and suspect that is what affected the cake.

    Any insight?

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