WASC cake is truly a unique and delicious cake flavor. While a lot of people make this type of cake using boxed cake mix, I like to make it from scratch.
My WASC cake recipe is a play on my 5-star vanilla layer cake recipe with a few special ingredients.
The result is a super white, moist, and delicious cake. It’s perfect for weddings, special occasions, or even engagement cakes!
I used this cake recipe to make my bachelorette cake, and have used it for anniversary cakes as well.
This cake has a hint of almond, which always reminds me of wedding cake. Whenever I eat it, I feel like it’s a special occasion.
What Is WASC Cake?
WASC stands for white almond sour cream cake. While that may sound like a strange combination of flavors, I promise it is delicious!
Traditional WASC cake uses white boxed cake mix as a base, and then adds in a ton of additional ingredients.
Most notably, it calls for sour cream and almond extract. These two ingredients are the real flavor power houses in this recipe.
Sour cream is so fun to bake with, and it adds a ton of moisture to cake recipes.
Why I Make My WASC Cake Recipe From Scratch
By the time you add in the 8 additional ingredients traditional WASC cake recipes call for, you’re basically making a cake from scratch anyways.
I have nothing against doctored cake recipes, but I really do find it easier to just throw a little sugar and flour into a bowl myself and save some money!!
I also never have boxed cake mix in my pantry, so it would mean an extra trip to the grocery store.
My vanilla cake recipe uses buttermilk, which adds a great tang to the recipe. However, it’s a bit much when paired with almond extract.
I use sour cream in place of buttermilk, which adds all the moisture, plus it makes the batter lighter in color.
It’s amazing watching the color of the batter change as you mix in the sour cream.
It also has a milder taste, which allows the hint of almond to shine through in each bite.
WASC Cake Frosting
This cake is frosted with an almond buttercream that is absolutely delicious! It has the perfect amount of almond flavor to compliment the flavor of this cake.
The buttercream is made with my American buttercream recipe as a base and adds almond extract to give this frosting an incredible flavor.
Substitutions and Swaps in this White Almond Sour Cream Cake Recipe
While I love making this WASC cake following the recipe below, I know you might not have all of the ingredients on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that can be made in this recipe.
- All-Purpose Flour– This recipe works best with all-purpose flour, but you can use cake flour or a gluten free flour blend if needed.
- Unsalted Butter– If you only have salted butter on hand, you can use it in place of the salted butter and omit the salt in this recipe. You can also use vegan butter in its place!
- Egg Whites – You can also use 5 large eggs or if you have an egg allergy you can use an egg replacer like this. However, it will slightly change the color and texture of these cake layers.
- Sour cream– You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
- Heavy Cream – You can also use whipping cream or coconut cream.
- Almond Extract – This is an absolute must in this recipe! Be sure to use a good quality almond extract to give this cake the best possible flavor.
Trimming These WASC Cake Layers
As a full disclaimer, I trimmed these cake layers using a serrated knife.
This removes caramelization and leaves you with completely perfect, white cake layers.
I have a mini, 24-inch gas oven (the perks of living in Manhattan), so my cake pans barely fit in my oven. This means my cake pans are right against the sides of my oven.
Even though I shift the pans halfway through the baking process, I still have uneven browning and rising when I make cake layers.
If you have a full sized, electric oven (which I think a majority of you do), you should have minimal caramelization. However, the types of pans you use can also impact this!
I like to use the Fat Daddio brand pans, which I order on Amazon.
They’re made with anodized aluminum, which helps the layers bake evenly. Be sure to avoid using dark colored cake pans, which can cause your layers to brown more.
You can also use Wilton baking strips to help prevent browning, and ensure your layers bake flat.
These don’t help me much because of my unique oven situation, but I’ve heard they work wonders from other bakers!
Making This WASC Cake in Different Sizes
This recipe can also be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!
If you want to make a 6″ WASC cake, I recommend using my small batch WASC cake recipe. It makes 3, perfect little 6″ cake layers.
One batch of battercan be also be used to make one9×13-inch sheet cake. Bake it at 325 F for 45-55 minutes and use flower nails or heating cores to help the cake bake evenly.
You can also use this recipe to make a Bundt cake! Bake time can vary based on the size and type of pan you use, and can take anywhere from 45-75 minutes.
I recommend using a toothpick to test for doneness and checking on it every 5-10 minutes once it’s been in the oven for 45 minutes.
If you want to make cupcakes with this recipe, use my WASC cupcake recipe! It’s a modified version of this recipe that tastes just as delicious and makes a dozen cupcakes.
Tips for Making the Best WASC Cake Recipe
- Ingredients at room tempmix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Orbetter yet, use akitchen scaleto measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting them in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
- Level and trim the caramelization the cake layers with a serrated knife to make them easier to stack. Make sure they’re fully cooled!
- Chill your cake layers in the freezer for about 20 minutes before assemblingthe cake. It makes it so much easier to frost them.
- Rotate your pans halfway through to help them bake evenly.
Making This WASC Layer Cake in Advance and Storage Tips
Make yourcake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make the frostingahead of time or save any leftover frosting. Store it in an airtight container in thefridge for up to a month. Just be sure to give it a good stir once it thaws to make it nice and smooth again. This cake can last in the fridge for up to a week.
A frosted cake can last in the fridge for up to a week, or in the freezer up to a month. If you freeze the cake, transfer it to the fridge the night before you plan to eat it.
This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about 30 minutes before you plan to cut into it.
Let Me Know What You Think!
If you try my WASC cake recipe I’d love to hear what you think! Please leave a rating below and comment below.
Tag me @chelsweets and use #chelsweets on social media so I can see your amazing creations!
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Yield: 24
This WASC cake recipe makes the ultimate white cake and is perfect for any special occasion! It has a delicious hint of almond and is so moist and tender!
Prep Time15 minutes
Cook Time35 minutes
Additional Time20 minutes
Total Time1 hour 10 minutes
Ingredients
WASC Cake Recipe
- 3 cups all-purpose flour (360g)
- 3 cups granulated sugar (600g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup unsalted butter, room temperature (226g)
- 1 cup pasteurized egg whites from a carton or about 7 egg whites, room temperature (235g)
- 1 1/2 cups full-fat sour cream, room temperature (380g)
- 2 Tbsp vegetable oil (28g)
- 2 tsp almond extract (8g)
- 1 tsp vanilla extract (4g)
Almond Buttercream Frosting
- 2 cups unsalted butter, room temp (452g)
- 2 tsp almond extract (8g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (875g)
- 1/4 cup heavy cream or whipping cream (60g)
Instructions
WASC Cake Layers:
- Preheat the oven to 350°F / 175°C and line and grease three, 8-inch or four 7-inch pans with parchment rounds.
- Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
- Pour in 1 cup of egg whites and mix on a medium speed until combined.
- Add in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, 2 tsp of almond extract, and 1 tsp of vanilla extract on a low speed. Mix until fully incorporated.
- If you want to color your cake layers, add in gel food coloring with the vanilla and oil.
- Scrape down the sides of the bowl with a rubber spatula, then beat on a medium-high speed for about a minute to make sure everything is properly mixed together. This also helps the cake layers bake up with a lighter texture.
- Divide the batter evenly between your prepared pans. Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.
- Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
Almond Buttercream Frosting:
- While the cake layers bake and cool, make the almond buttercream frosting.
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Mix in 2 tsp of almond extract, 1 tsp vanilla extract, and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.
- Continue to mix on low speed for a few minutes, until the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.
Assembling this WASC Cake:
- Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of almond buttercream between each cake layer.
- Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!
Notes
Recipe Variations
To make this recipe in different sizes (like a quarter sheet cake, or 6-inch layer cake) please see the section above titled "Making This WASC Cake in Different Sizes."
One batch of cake batter makes about 1800 grams. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you use three pans, add 600 grams of batter to each pan.
Tips for Making the Best WASC Cake
- Ingredients at room tempmix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Orbetter yet, use akitchen scaleto measure your dry ingredients.
- Mix Tips for Making the Best Vanilla Layer Cake
- the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assemblingthe cake. It makes it so much easier to stack and frost them!
Making This WASC Cake in Advance & Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Nutrition Information
Yield
24Serving Size
1
Amount Per ServingCalories 547Total Fat 28gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 74mgSodium 239mgCarbohydrates 70gFiber 0gSugar 57gProtein 4g
