WASC Cake

WASC cake is truly a unique and delicious type of cake. My spin on it alters my vanilla layer cake recipe to incorporate 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!

photo of a slice of wasc cake

It’s perfect for weddings, bridal showers, 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.

photo of white bridal shower cake, decorated with fresh flowers

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.

photo of sliced bridal shower cake, decorated with white roses

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.

decorated white wedding cake image

The Perfect Metallic Touch: A Pretty Sprinkle Blend

A sprinkle boarder on this cake was the perfect way to add an elegant design around the base. This sprinkle blend is fittingly called “wedding cake,” and is made by Sweetapolita.

While weโ€™re on the topic of sprinkles, have I got a deal for you! If you need to refresh your sprinkle supply, or want to step your sprinkle game up, you can use the code CHELSWEETS15 to get 15% your order from Sweetapolita!

Just thought Iโ€™d share some sprinkle love with all of my fellow bakers ๐Ÿ™‚

photo of square white cake decorated with a metallic sprinkle blend

Trimming Your Cake Layers

As a full disclaimer, I trimmed these cake layers using a serrated knife. This removes caramelization, to leave 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 half way through the baking process, I still have uneven browning and rising when I make cake layers.

sliced of white wedding cake recipe photo

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!

white engagement cake photo decorated with roses

Tips for Making Tender, Moist Cakes:

  • Donโ€™t overmix your batter! Stir until the flour is just combined into the batter
  • Be sure to properly measure your flour (spoon into the cup measure, then level), or even better, use a kitchen scale when making the cake batter
  • Make sure your ingredients are at room temp
  • Bang your pans on the counter before popping them into the oven, to bring any air bubbles that are trapped in the batter to the surface
  • Donโ€™t over bake you layers! Keep an eye on them, and be sure to set a timer
  • Rotate your pans halfway through, to ensure they bake evenly

Let Me Know What You Think!

Nothing makes me happier than when I get emails orย DMsย with photos of your baking. Please donโ€™t hesitate to reach out to me with your triumphs, or questions <3

If you try this WASC cake recipe, please let me know what you think of it. You can also tag me on social media @chelsweets, and use #chelsweets.

photo of white cake slice
Yield: 24

White Wedding Cake Recipe

photo of a slice of wasc cake

This WASC cake recipe makes the ultimate white cake, and is perfect for any special occasion! It has a hint of almond, and is so moist and delicious!

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

WASC Cake Recipe

  • 3 cups all-purpose flour (390 grams)
  • 3 cups granulated sugar (600 grams)
  • 2 1/2 tsp baking powder (10 grams)
  • 1 tsp salt (6 grams)
  • 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
  • 1 tsp vanilla extract (4 grams)
  • 2 tsp almond extract (8 grams)
  • 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
  • 1 1/2 cups full-fat sour cream, room temperature (382 grams)
  • 1/8 cup vegetable oil (28 grams)

Almond Buttercream Frosting

  • 3 cups unsalted butter, room temperature (678 grams)
  • 11 cups powdered sugar (1375 grams)
  • 1 tsp salt (6 grams)
  • 1/3 cup heavy cream (or whipping cream) (75 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 Tbsp almond extract (12 grams)

Instructions

WASC Cake Layers:

  1. Preheat oven to 350°F. Line and grease four 7 inch pans with parchment rounds.
  2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with the whisk attachment until fully combined.
  3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  4. Pour in egg whites, and mix on low until just incorporated.
  5. Add the sour cream, vanilla extract, almond extract, and oil, and mix at a low speed until fully incorporated.
  6. Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed). 
  7. Divide batter evenly between the prepared cake pans (about 450 grams per pan). I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
  8. Bake for 33-34 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  9. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  10. Use a serrated knife to level the tops, sides, and bottom of the layers, to remove any caramelization.

Almond Buttercream Frosting:

  1. While the cake layers bake and cool, make the vanilla buttercream frosting.
  2. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  3. Once fully mixed, add in the vanilla extract, almond extract, and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
  4. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  5. 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

To Assemble The Cake:

  1. 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.
  2. Add an even layer of buttercream between each cake layer.
  3. Apply a thin coat of frosting around the 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.
  4. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!

Notes

This recipe can also be used to make sheet cake! One batch will make 2, 9 inch x 13 inch cake layers that are about 1 inch tall. I did this will the cake pictured above, and cut 4 square cake layers from my sheet cakes.

One batch of cake batter makes about 1800 grams. If you plan use four circular cake pans, add 450 grams of batter into each pan.

Once the layers have fully cooled, I like to trim the caramelized bits from the sides of the layers using a serrated knife to make sure my layers are perfectly white.

These cake layers can be made in advance!! Learn more about how far in advance they can be made, and how to properly wrap them in my post on how to make cake layers ahead of time.


Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 679Total Fat 36gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 12gCholesterol 94mgSodium 273mgCarbohydrates 88gFiber 0gSugar 75gProtein 3g

87 thoughts on “WASC Cake

  1. When I saw your title wasc I was so excited! That is my favorite go to cake… however I make it doctored. I think I will try your scratch version though bc I trust you (not sure I trust myself with scratch though)!

  2. This looks amazingly delicious and “sturdy” enough to serve as the two, separate frosting-filled bottom layers of a three-tiered cake I’m planning to make for September for my local Volunteer Ambulance Company’s 50th Anniversary Celebration… but I will make a “test” cake and try it out on the EMT’s first (yes, they eat anything but they are very, very insightful cake-critics!).

  3. I’m looking forward to trying this out. It looks and sound delicious!! Sour cream does make a moist cake. I do have a question. You mentioned buttermilk and almond does not pair together well, but your Funfetti cake recipe you use both almond and buttermilk. Do you feel in this certain recipe it doesn’t work well together?

    1. Hi Amber!

      I just wanted a more delicate taste for this cake, and I wanted the almond extract to really shine through! With that in mind, the sour cream is a bit milder than buttermilk, and allows the other flavors to be more present in each bite ๐Ÿ™‚

  4. Can this recipe be modified into a “yellow/vanilla” cake without egg whites, but with whole eggs instead? If so, how do you think? I love the WASC method and have found it’s the only yellow/vanilla cupcakes I like compared to any scratch recipe. I was thinking of trying your scratch version of WASC for cupcakes ๐Ÿ™‚

  5. Tried This last night, The BOMB!!!!, The BOMB!!!!, I Have Two Questions, 1. Can We STill Use The Cake Batter Calculator Chart You Post or Will You Be Posting A New One??? 2.Would Please Give Us A Small Batch Recipe Like You Did With The Vanilla Cake Recipe, PLEASSEEE!!!!,PLEASSEEE!!!, Well Three Questions, Can We Freeze Our Layers If Needed To And For How Long????

    Thank You,
    Carol

  6. I love to bake & I saw this recipe with the sour cream I’m going to bake this for a babyshower I’m so excited to make it!!

    1. Yay!! Yes I love baking with sour cream too! I hope it turns out amazing Sally ๐Ÿ™‚ Let me know how it goes!!

  7. Hi, I know You Are A Very Busy Lady And Thankful for Sharing Your Talent With The World, If You Have Time Would You Please Answer My Question This is Carol Is Posted the Question On June 4th Would Like to Make A 10″ Round Cake, Thanks

    1. Hi Kim! This cake recipe also bakes pretty flat, but you could try it as cupcakes! That also gives me an idea…. I need to share a wasc cupcake recipe!!! ๐Ÿ˜›

  8. Made this for my niece’s wedding, and it was excellent! Everyone loved it. Thank you! I”m now making cupcakes to freeze, so I can have some anytime I want ๐Ÿ™‚

    1. I am so happy to hear that Becky!! Thank you for sharing ๐Ÿ™‚ And yes, WASC cake (or cupcakes) all day every day!!! ๐Ÿ™‚

  9. Would I use your chart for determining how much batter to make if I was going to make a two tier cake with this recipe? I need to do a 6 inch round top layer and 8 inch round bottom layer.

  10. I just made this cake for the first time and it was delicious!! Beautiful texture and I got so many compliments on the flavour. It will definitely be my go-to white sponge now!

    1. Hi Annie! Do you mean in volume? Once batch of my american buttercream makes 6-7 cups of frosting (depending on how much air gets incorporated into the frosting).

  11. Hello Chels,
    Your cakes look delicious! And I LOVE the texture of your cake layers. I am your fan. ))
    I would like to ask you about the sour cream. How manu % of fat has the sour cream that you use for the recipe?
    Thank you.

    1. Hi Renat,

      I am so happy to hear that!! I usually use full-fat sour cream. I’m not sure what % it actually is, but as long as you don’t get a low-fat or fat-free version of sour cream, you should be good to go. Hope that helps, happy baking!

    1. Hi Teresa,

      I usually only use butter flavoring if I’m making a vegan cake, so I’ve never considered it in this recipe! If you’re allergic to almond or don’t like it, I’d suggest swapping it with something like vanilla or coconut extract! Butter could be interesting though!!

      If you try it, please let me know what you think of it. I’m quite curious now!

  12. Incredible recipe. Iโ€™m a beginner baker, self taught, etc. but this recipe was easy to follow and had a lovely outcome. Thank you so much for sharing this!

    1. Hi Kelly,

      You can definitely halve this recipe!! It will still turn out great! ๐Ÿ™‚ For my smaller cakes, I like to actually use 2/3 of a batch to make my 6 inch layer cakes with 3 cake layers. But you can make 2 6-inch or 2 7-inch cake layers with a half batch. Hope that helps, happy baking!

  13. Hi… I’m new to baking cakes.. Can milk be used instead of water in the recipe… How long to chill layers after cake is baked if not iced right away? Thanks

    1. Hi Michelle,

      This recipe doesn’t use any water. Do you mean use milk in place of something else?

      I usually let my cake layers chill in the freezer for about 45 minutes after they’re baked, but it can vary a bit based on your pans and your freezer. The most important thing is just making sure the cake layers are fully cooled, and not warm at all. Hope that helps, happy baking!

  14. Hi! I wanted to make my own wedding cake using this recipe but I’m not quite sure how to alter the recipe measurements to suite a 3 tier (6 inch, 8 inch, 10 inch) cake.

    1. Hi Katrina,

      I really recommend making 3 separate cake layers if you plan to use an 8 inch pan! If you only have one pan, you can bake the layers one at a time, and leave the batter out at room temp. Hope that helps, happy baking!

    1. Hi Mel,

      So much of that depends on preference, so it’s hard to say! I don’t think it’s a super strong taste, but I love lots of almond!! I would say it’s more than a hint, but it’s not super strong!

  15. Hello! How would this cake be with your Swiss meringue buttercream? Regular American is so sweet for us I want to try the Swiss meringue. Would you recommend pairing the icing with this cake or your vanilla cake?

    1. I think that would be an awesome pairing Cristen!! Those two recipes would taste great together ๐Ÿ™‚

  16. Hi! I had signed up and donated to Ronald McDonald house to attend your Motherโ€™s Day Webex but my mom and I missed it!! I think it is based on this recipe, but I donโ€™t know the exact recipe for cupcakes! Can you share that?? Thank you in advance!!

    1. Hi Anne Marie,

      I am so sorry to hear that!! The recipe was sent out when you registered for the class :/ Is there a chance it got stuck in your junkmail??

      I know that it’s too late now, but I’m happy to email you the recipe if you want! You can shoot me an email at [email protected] <3

  17. This is the first time Iโ€™ve seen a WASC recipe from scratch! Iโ€™m so excited! Canโ€™t wait to try it.

    1. Right?! Haha Idk why but I am such a fan of baking from scratch ๐Ÿ™‚ Hope you love this recipe as much as I do!

  18. I made this cake for my husband and I first anniversary. I forgot to buy sour cream so after consulting google, I replaced it with vanilla greek yogurt. I also added chocolate to the buttercream and omg this cake is to die for! My husband and I aren’t big cake fans so that should tell you something! Thanks!

    1. That’s a great substitution Raquel, your cake sounds delicious!! So happy to hear that your cake turned out so well, happy anniversary to you both!

  19. I have tried 6 other white recipes and all failed for me. Tried this one it came a great. Thanks for the recipe you are awesome.

    1. Hi Cooper,

      So happy to hear that! When I first started reading your comment I was like “oh no!!” haha

      thank you for sharing!! ๐Ÿ™‚

  20. Hi Chelsweets! I’m making this recipe in a few days and I wanted to know if you could make it without vanilla extract? I’d assume you could, but I wouldn’t want to destroy the flavor of the cake.

  21. What were the sizes of the squares you cut out of the 9×13 sheet pans and how many pieces can you get out of that cake. Also how tall is it?

  22. Hi I Want To Only Use This Recipe My Friend Likes Yellow Cake, Can I sub The Egg-Whites For Whole Eggs, If So, How Many Eggs Would I Use, Thanks

  23. Hey! Obsessed with you and your cakes- Iโ€™ve made so many! Wondering if thereโ€™s a way to make the buttercream less sweet? Iโ€™m making a wedding cake and did a trial run to test it out, and feedback was that the frosting was a bit too sweet. Thanks!

  24. I made this today. My oven decided to stop working halfway through baking, so I had to finish two 6 inch cakes and one 7 inch- one by one – in my toaster oven. They still came out fabulous and sooooo delicious. It is pretty close to an Angel Food cake! I made a WASC cake from a box mix but this is hands down my favorite! Definitely will make again. It tastes great without buttercream.

  25. Hi, I was just wondering if I could make the frosting a day or two ahead of time and just store it in an airtight container?

  26. Hey Chelsea!

    I was curious as to how the texture of this recipe compares to your Vanilla Layer Cake? I have to make a cake, but they want something just a smidge lighter than your vanilla cake. Is this a little lighter or is it about the same?

    Thank you!!

  27. Iโ€™ve tried many white cake recipes but this one plus the almond flavoring is the absolute BEST! I used half the recipe and made them into a little over 24 perfect cupcakes!

    Fluffy: YES
    Spongy: YES
    Moist: YES
    Sweet: YES
    Flavor: 100/10

    Overall, 100% satisfied!

  28. I made this cake today for a 50th Birthday as the birthday girl wanted something really almondy. I had enough batter left over to do a few cupcakes so I got to taste the cake as well :). It was delicious. I love the texture ????.

  29. I made this cake for a friend’s engagement party because I know her family doesn’t have the biggest sweet tooth so I hoped this would be good for them and it was a HIT! They loved it so much they asked if I was going to be making the wedding cake as well ?

  30. I am looking for a new recipe instead of my regular go to. I am making my daughters wedding cake in December, 3 tier, 10in, 8in, and a 6in, I will also make a spare sheet cake for extra. This recipe sounds wonderful. Since in the past, I always made my cakes ahead and put them in the freezer, can I also do that with this recipe as well? I have not made a cake using sour cream, so I want to be sure I freeze them in advance. Thanks.

Let me know what you think!