WASC Cake
This WASC cake is a super white, moist, sturdy vanilla-almond cake that’s perfect for weddings and special occasions.
It uses sour cream and almond extract for that classic “wedding cake” flavor, but it’s made totally from scratch (no box mix).
My WASC cake recipe is based on my 5-star vanilla layer cake recipe with a few special ingredients.
This Recipe at a Glance
- Flavor: vanilla + almond (classic wedding cake vibes)
- Texture: moist, tender, sturdy enough for stacking
- Best for: layer cakes + tiered cakes
- Yield: 3×8-inch or 4×7-inch layers; about 24 servings
- Batter amount: about 10 cups
- Bake time: 33–36 minutes
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 what make this recipe so delicious.
Sour cream is so fun to bake with, and it adds a ton of moisture to cake recipes.
WASC Cake Frosting
This cake is frosted with an almond buttercream that is absolutely delicious! It has the perfect amount of almond flavor to complement 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
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 unsalted butter and omit the salt in this recipe. You can also use vegan butter in its place!
- Egg Whites – You can also use 4 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 – Almond extract gives the classic WASC flavor, but you can swap it 1:1 with vanilla if needed (nut allergy).
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.
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 batter can also be used to make one 9×13-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 to 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.
Troubleshooting
Why did my cake sink in the middle?
Usually, this happens when the center is underbaked, your oven temp is a little cool, or your baking powder is old. If you’re baking at high altitude, you may need small adjustments (slightly less leavening, a touch more flour, and a slightly higher oven temp).
Why is my cake dense?
This is a butter cake that uses the reverse creaming method, so it bakes up super tender and doesn’t rise sky-high like a sponge cake. Also, make sure you don’t skip the brief final mix step. It helps lighten the texture.
Why are my big layers raw/gummy in the center?
Large pans can take a long time to bake through. Use heating cores/flower nails for sheet cakes or large cake layers to help them bake evenly, and plan on a longer bake time.
Why are my layers browned around the edges?
This cake does caramelize a bit on the edges! If you want extra-white layers, trim the caramelized edge off with a serrated knife once fully cooled.
Why is my buttercream too thick or too thin?
If it’s too thick, add milk or cream a tablespoon at a time. If it’s too thin, add powdered sugar a little at a time.
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes! Use 4 large, room-temperature eggs. Your cake won’t be quite as white, but the flavor/texture will still be great.
Can I use carton egg whites?
Yes, 1 cup carton egg whites works perfectly. That’s what I use!
Can I skip the almond extract (nut allergy)?
Yes. Replace the almond extract 1:1 with extra vanilla in both the cake and frosting.
Why doesn’t this recipe use baking soda?
Because this is a reverse-creamed butter cake, it doesn’t rise a ton and only needs baking powder to create a tender texture.
How much batter does one batch make?
About 10 cups of batter.
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!
WASC Cake Recipe
Equipment
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 carton egg whites or 7 large egg whites, room temperature 240g
- 1 1/2 cups full-fat sour cream, room temperature 360g
- 2 Tbsp vegetable or canola oil 30g
- 2 tsp almond extract 10g
- 1 tsp vanilla extract or vanilla bean paste 4g
Almond Buttercream Frosting
- 2 cups unsalted butter, room temperature 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 or a 2 lb. bag
- 1/4 cup heavy whipping cream, room temperature 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 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 do freeze these cake layers, 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 mix 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 additional cream (1 Tbsp at a time). If the frosting is too thin, add 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 or flat plate 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! I added frosting swirls to the top of the cake with an open star piping tip (Wilton 1M).
Video
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 to 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 temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to 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.
- 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 assembling the cake. It makes it so much easier to stack and frost them!
Making This WASC Cake in Advance & Storage Tips
I recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable. You can also make the frosting ahead of time 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. Let it come to room temp, then re-whip briefly to make it smooth. 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! Take it out of the fridge about an hour before you plan to cut into it. If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.Nutrition
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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)!
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!).
Can you substitute any type of extract for the almond? Especially if someone has a bit allergy?
Hi Caitlin! I’d recommend using additional vanilla in place of the almond extract 🙂
@Chelsweets, if taking away the almond extract and only using vanilla, how much vanilla should we use?
Thank you!
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?
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 🙂
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 🙂
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
Looks great! Can I get a recipe for homemade sour cream? Thanks!
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!!
Yay!! Yes I love baking with sour cream too! I hope it turns out amazing Sally 🙂 Let me know how it goes!!
Hi!
How many batches will I need for a 10 x 8 x 6 in cake? Each tier with 3 layers.
I actually walk through that in my cake batter calculator!! here’s the link: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
Once you get comfortable with it, it will help you figure it out for every tiered cake you make in the future <3
@Chelsweets, hi! Was wondering which calculation we use from your cake batter chart. The last graph shows a butter batter. Is that what we use if using your recipes? I’m confused.
Hi Janette,
Great question! This is considered a butter cake (as are most of my cake recipes), so I recommend using the amounts in that column. Hope that helps, happy baking!
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
I know on your regular vanilla cake recipe you say its not good for cupcakes. How about this recipe for cupcakes?
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!!! 😛
@Chelsweets, in your million other tasty bakes, did you ever come up with a cupcake version?! ?
@Brittany, I’m curious too! I’m gonna try cupcakes with this!
Hey, Can We Use This For A Funfetti Cake
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 🙂
I am so happy to hear that Becky!! Thank you for sharing 🙂 And yes, WASC cake (or cupcakes) all day every day!!! 🙂
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.
Yup! You can use my batter calculator with this recipe 🙂 Here’s the link: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
I made this cake for my granddaughters wedding. It is the best cake I’ve ever eaten. Thank you so much.
Aw I’m so happy to hear that Jan!! Thank you for sharing, I hope her wedding was wonderful 🙂
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!
I am so happy to hear that Anna 🙂 Thank you for sharing!!! I love reading comments like this, they make my day <3
Hi! How much buttercream is 1 recipe?
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).
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.
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!
What are your thoughts in replacing almond flavoring with butter flavoring in cake & frosting?
Thank you ?
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!
Incredible recipe. I’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!
Aw thank you Michaela! I am so happy to hear that 🙂
Have you ever halved this recipe? I don’t need quite so large a cake, but I’m always nervous to alter amounts… Thanks!
Hi Kelly,
You can definitely halve this recipe!! It will still turn out great! 🙂 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!
@Chelsweets, how long do you bake the 3 6×2 in?
Hello! I can’t wait to make this cake!! Question will this be good for cupcakes?
Hi Anya,
My cake recipes are designed to bake pretty flat, so it isn’t ideal for cupcakes! It still works, but they’ll make super flat cupcakes! I suggest using my vanilla cupcake recipe instead, and swapping the buttermilk for sour cream, then adding in a bit of almond extract 🙂 Here’ the link: https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/
Hope that helps, happy baking!
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
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!
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.
Hi Kawthar,
I have a great blog post that actually walks through how to calculate how much cake batter you need for different sized cake pans! Here’s the link: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
Hope that helps, happy baking!
Sorry, I meant to say a 3 tier (4 inch, 6 inch, 10 inch) cake
No worries, I knew what you meant 😛
Hello,I want to make the cake this weekend. I was wondering can i use this recipe for 8x3inch round cake??
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!
Hi, I made this recipe into cupcakes & really enjoyed it!
Yay, I’m so happy to hear that Justina!! 🙂
when you use 2/3 of the batch to make 3 6inch cakes, how long do you bake it for?
Hi Caycee,
The bake time is pretty much the same, surprisingly! I usually bake them for 34-36 minutes.
Hi Chelsea. Ford this cake have a strong almond flavor or just a hint of it?
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!
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?
I think that would be an awesome pairing Cristen!! Those two recipes would taste great together 🙂
Hi! I had signed up and donated to Ronald McDonald house to attend your Mother’s Day Webex but my mom and I missed it!! I think it is based on this recipe, but I don’t know the exact recipe for cupcakes! Can you share that?? Thank you in advance!!
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 chelsweets@gmail.com <3
I have the ingredients for the cupcakes but I would love the instructions and baking times!!
This is the first time I’ve seen a WASC recipe from scratch! I’m so excited! Can’t wait to try it.
Right?! Haha Idk why but I am such a fan of baking from scratch 🙂 Hope you love this recipe as much as I do!
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!
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!
How many 8″ layers could I get from this recipe please.
Hi Pam,
You can make 3, 8-inch cake layers with this recipe <3
Thank you so much. This recipe is my favorite. I’ve used it for 6 inch cakes and cupcakes. <3
Aw I’m so happy to hear that Pan 🙂 Thank you for sharing!!
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.
Hi Cooper,
So happy to hear that! When I first started reading your comment I was like “oh no!!” haha
thank you for sharing!! 🙂
Hate to bother you again, but could I use this recipe for your marble cake?
Hi Pam,
You totally can! That would be delicious 🙂
Awesome… just separate and follow the recipe for the chocolate batter?
Exactly!! 🙂
Would an 8×3″ cake pan work better or the traditional 8×2″? I want to make three round layers for the base of a wedding cake.
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.
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?
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
Hey! Obsessed with you and your cakes- I’ve made so many! Wondering if there’s a way to make the buttercream less sweet? I’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!
Hi! I’m wondering how much buttercream you put between each layer? Thanks!
Hi I was wondering if it would be okay to layer raspberry filling with the frosting?
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.
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?
I actually put strawberries inbetween my layers and it worked out great!
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!!
I’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!
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 ????.
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 ?
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.
Maybe lemon flavoring could be used instead of almond?? What do you think?
Hi! Just so you know you have become my go-to person for cakes and baking. That vanilla cake of yours? AMA-Zing! Made it for a friends baby shower. Your details are like no other! That being the case, I’m making this wasc cake for a friends wedding in March. I would love your opinion on cake set up time. The ceremony and reception are in the same place, (outdoor wedding tent in a backyard) however, the ceremony is at 12 and the reception is not until 5. Is it ok to set up the cake before the ceremony? I’m concerned about the amount of people that will be on site after the ceremony that might interfere with set up. Thank you for your help!
Hi! How many cups of batter does this recipe make?
Forgive me if the question has already been asked, right now i only have salted butter will this work? how will i adjust salt in recipe????
I see your recipe make 4-7″ layers.
I need to make a 10′, and 8″ and 6″ for a wedding cake. In order to stack, do I need 2 of each size? Also can you give me the right recipe of this for making this cake. My son is getting married and I need it to be just right. Thanks so much for your help. Also need help on adjusting the buttercream for the cake layers. Appreciate any help I can get.
Have you ever made this dairy free? What would you substitute for the sour cream?
Hi!! What would the bake time be if I do the one batch of batter to make two 13×9 cakes? Thank you!
I just have a question. I’m trying this recipe this weekend and wanted to make sure that you recipe calls for 600grs of sugar (almost double the amount of flour)??? To me seems like too much sugar, so I don’t know if it’s a typo. Thanks so much!!
I made a double batch of this for our two tier anniversary cake (8″ and 6″, three layers each) and paired with almond IMBC. It tasted better than every cake I’ve ever had at an actual wedding. I’ve been looking for a great white cake for years and this is IT. I’ll be using this for Mother’s Day cupcake bouquets next week! Thank you!
@Danielle, how did your cupcakes turn out?
Could I use this recipe to make Bundt cakes?
In step 2 on the cake directions you say to use whisk attachment to combine the dry ingredients. Should we continue to use the same attachment when combining the remaining ingredients or switch to paddle?
Thanks!
This is second time making the cake and frosting and it came out delicious first time! Just forgot if I changed the attachment.
@Mary Ann, I’m wondering the same thing. Also an you make cupcakes with this recipe.
One more question. Could you use the traditional creaming method in place of the one suggested in this recipe?
Hi I wanted to ask how much cake this made and would it be too much to make two 6×2 round cake pans
How tall is each layer?
I was thinking of halfing the recipe and making 3, 6-inch, round layers. But if my math is correct, they’d end up being slimmer layers than your recipe, so I’m wondering if I should half it and split it into 2 layers instead instead 3.
I want to make a 1/4 sheet cake with this tomorrow. It is a deeper pan and I like tall cakes, will this overflow or be just right?
Hey Chelsey,
I know this was posted a while ago but I still found you. I made this cake as a test for a wedding cake. It was very good but I’m a little confused at your weight equivalent for the flour. Typically 1 cup flour = 120 grams so 3 cups flour would/should be = 360g. You listed 390g. However, in your yellow cake recipe you say 3 1/2 cups flour = 420g which I would agree with. Do you have any thoughts?
Thanks for the recipe! Even with the different measurement, it was very good!
John
Hello! Your vanilla cake recipe is my go to for all my cake orders! I do have a question though. Is this recipe good for tiered cakes? Does it stack well? I’m doing a wedding cake this week and was going to use just the vanilla cake recipe but I would love to try this!
This cake is delicious! Thank you!
Hi, what are the depth of your 7 inch cake pans? If it isn’t mentioned specifically, is it generally 2″?
Can you make cupcakes with this recipe?
Hello, may I ask that cake above of square how much by how much in cm is that
I just love this recipe! Easy to make and tastes wonderful. It makes a very elegant wedding cake.Thanks for sharing it!!!
I’m making a 4 tiered wedding cake for my best friend which will be alternating red velvet and almond cake tiers. Do you think this would be good with your creamcheese frosting recipe? Thank you! Your videos and posts have been so helpful in this process!!
Hi it says to use the whisk attachments for the flour and sugar. Do I use the whisk to make the cake?
Will cake flour work in this recipe ok?
how many cups does a 1x batch make? thanks!
Hi!
Could you tell me how much cake batter would be recommended for a 12”,10”,8”, and 6” tiered cakes?
I tried the recipe (small batch) and my niece fell in love with it! I’m making her wedding cake in the pans I mentioned and wasn’t sure how much to bake? She’d like three layers per tier.
Thank you so much!
Can’t wait to bake her cakes!
Hi Gina,
I actually have a great cake batter calculator and chart for figuring out that type of thing! Here’s the link: https://chelsweets.com/how-much-cake-batter-per-pan/
The key piece of information you need to know to use my cake batter calculator is that recipe makes about 10 cups of batter. Hope that helps, happy baking!
Hi. This is one of my favorite cakes. But I recently found out I’m allergic to gluten. Question is can you substitute the flour for gluten free flour and the cake still come out great?
Hi Shantal,
For sure!! You can swap in your favorite gluten free flour blend cup for cup in this recipe!
I personally prefer King Arthur’s gluten free flour blend, and find that 1 cup of GF flour weighs about 120 grams. In addition to swapping the flour, there are two additional steps I recommend taking!
The first step is to vigorously whisk your batter for a few minutes once it’s made. This helps give your cake layers structure. I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free. It helps the cake layers rise better as they bake and gives the cake a more tender crumb.
The second step I recommend is letting your batter rest for about 30 minutes before baking your cake layers. Gluten free flour blends can have a hard time absorbing moisture and fats. Letting the batter sit before baking it gives the flour more time to absorb all that goodness.
This helps thicken the batter and prevents your cake layers from having a gritty texture.
Hope that helps, happy (gluten free) baking! 🙂
Hi Chelsea ,
Your vanilla layer cake is my absolute favorite! What do you think the main difference taste wise is between this wasc cake and your vanilla cake?! Thank you soooo much??!!
How high are your cake pans? I use the Fat Daddio’s 3 inch high cake pans, how would you modify this recipe for those pans/ how much batter in each pan and how many layers ?
Hi Jacqui,
My cake pans are usually 2 inches tall, but my recipes can be baked in 2 or 3 inch tall pans. No modification needs to be made, the batter should still be split between the same amount of cake pans and should bake for the same amount of time. Layers baked in taller pans end up being slightly flatter and have less browning, but other than that it should bake up very similar. Hope that helps, happy baking!
Can I ask you what brand of fine salt do you use for your cakes? And where do you buy it?
I have gotten so many compliments on this cake all thanks to your recipe and excellent instructions. Great fan of Everything you make. I am so happy I came across your website. You are absolutely the best. Thank you.
I’m so happy to hear that Pamela 🙂 And totally! I use Morton salt and I get it in the seasoning section of the grocery store! This is the type: https://www.mortonsalt.com/home-product/morton-table-salt/
Hope that helps, happy baking!!
Can you substitute oil for part of the butter?
Hi Kristi,
You can do that! I wouldn’t recommend swapping out more than half of the butter though, or else it will really change the texture and flavor of the cake. Happy baking!
This is the best cake recipe I have ever used, everyone loves it that I make it for. Thank you so much for sharing your your secrets!
Hi Shannon,
Love hearing that, it totally makes my day 🙂 Thank you so much for sharing!!
Hi Shannon,
YAY!!! I love this recipe, and it makes me so happy to hear you love it too!! Thank you for sharing 🙂
I’m planning to make my first stacked cake and would like to use the WASC recipe. I’ll be testing it out on an 8” 3-layer birthday cake this week. Then I plan to make 10” with an 8” on top of it. If I make 1-1/2 times the recipe will that be enough batter for the 10” pans. My pans 3” deep and I’m planning on three 1-1/2” layers. Thank you.
Hi Camille,
That is so exciting! This recipe would be perfect for a tiered cake. I made a batter calculator that can help you figure out how much batter you need, here’s the link: https://chelsweets.com/how-much-cake-batter-per-pan/
One batch of this recipe makes about 10 cups of batter. Hope that helps, happy baking!
Does this cake recipe good for making a tiered cake?
Hi Ava,
Great question! This recipe is fantastic for making tiered cakes. It is very sturdy and easy to frost. The layers also freeze really well, so you can make the cake layers in advance. Hope that helps, happy baking!
I followed your directions and made my first tiered cakes for 116 people using the WASC recipe. It was a huge hit. The cake and frosting were delicious, not a crumb leftover. I have received a number of calls and texts complimenting the cake. Thanks so much for the directions on making a tiered cake and on this great recipe.
Hi Camille,
So happy to hear that!! That is amazing 🙂 Thank you so much for sharing, this comment made my day!!!
Hi! I’m feel ambitious and plan to make my wedding cake. Do think your WASC would pair well with a cream cheese frosting and Bailey’ Irish Cream Mousse filling? I’m not sure if the almond would be competing too much? Thoughts? TIA!
Hi Jen,
It’s hard to know because I’ve never tried them all together, but I would be worried some of the flavors might compete. You never know though! I’d recommend making a small test cake and testing it out to see how you like it! I think my WASC cake with cream cheese frosting would be great, but I’m nervous about the Bailey’s mousse. If you try it, please let me know how it tastes!
This was the best scratch cake I have ever made!! I made it for my daughter’s birthday and it was amazing! Definitely my go to cake from now on.
Aw I’m so happy to hear that Esther! Thank you for sharing 🙂 And happy belated birthday to your daughter!
Hi so I love this recipe I used it for my wedding cake and it was amazing . I need to make this cake into a 12×17 sheet pan cake . Would I follow the measurements for your 12 inch square sponge cake or the butter cake ? Would I make 2 sheet pans and stack them or would one recipe be enough ? Thank you
Hi Jessi,
so happy to hear that!! And great question. One batch can be used to make 1, 12x 17″ sheet cake, and should bake up to be just over 1 inch tall once leveled. I’d recommend making a double batch to make 2 sheet cakes, then stack them together and frost them. Hope that helps, happy baking!
Can I use 1 cup of egg beaters for the egg whites?
Hi Lindsey,
Great question! You can use egg beaters in place of the egg whites. The color and texture of the cake layers will be a bit different, but they should still bake up nicely. Hope that helps, happy baking!
Hi, thank you so much for this recipe! I made it recently for a party – the only adjustments I made were to reduce the sugar by 1/3 and to increase the overall batter amount by 1/3 so that I could make two 9 x 13 cake layers for a sheet cake. I used a swiss meringue buttercream and a raspberry filling as well. Everyone loved the cake, so needless to say I will be adding this to my recipe collection. Since it’s been many years since you originally posted this recipe, I did want to ask if you ever did end up trying this with an egg replacer (such as a flax egg)? I am thinking about making this cake again in a few weeks for my daughter’s birthday, but one of my family members doesn’t eat eggs. Wanted to know if you ever tried to make an eggless version of this cake. Thanks again for developing and sharing this wonderful recipe!
Hi Meg,
I’m so happy to hear that!!
I actually love using apple sauce to replace eggs! I use 1 cup of unsweetened applesauce in place of the egg whites and add in an extra tsp of baking powder. The texture is a bit softer / moister, but you can’t really taste the applesauce. Hope that helps, happy baking!!
The cake is wonderful- my daughter made it for a birthday cake. If you were to make it in a Bundt pan – grease and flour?
Hi May,
I’m so happy to hear you! This recipe can be made in a bundt pan as long as it’s super well greased & floured! It makes about 10 cups of batter, so make sure you use a bundt pan that’s large enough. It’s been a while since I baked it that way, but I’d recommend baking it for 50-60 minutes at 350 F / 175 C. Hope that helps, happy baking!
If I wanted to make 3 10″ cakes how much more batter would I need? Thank you.
Hi Emily,
Great question! I’d recommend making 1.5 batches of batter to make 3, 10-inch cake layers. This recipe makes about 10 cups of batter, and you need 5 cups of batter for each 10-inch cake pan. I have a great chart that shares how much batter you need per pan here: https://chelsweets.com/how-much-cake-batter-per-pan/
Hope that helps, happy baking!
Made this cake for a friends birthday it is the best white cake I have tasted. I am going to attempt to make a friends daughters wedding cake, not sure but will do my best. Her mother had a piece of lemon lavender cake I made for my sisters 75th and she would like those flavours. Do you think they would work for this wasc cake. Please any advice appreciated. P.S. Love your videos very good stuff. I was really a cook by trade not a baker but it might be a fun hobby for retirement!
Hi April,
So happy to hear that! I’m not sure if the almond in this cake would go well with the lemon lavender, I think it would taste fine but the almond might overpower the delicate notes of the lavender! But honestly I’ve never tried it before, so who knows!! If you try it, please let me know!! Happy baking 🙂
Why no baking soda? Most recipes with sour cream call for it.
Hi Jessica,
A majority of my cake recipes don’t use baking soda. This is a butter cake recipe that uses the reverse crumbing method, which gives it a slightly dense, super tender texture. With that in mind it doesn’t rise much, and only needs baking powder to achieve that perfect consistency. Hope that helps, happy baking!
I love this recipe. I had been looking for a wasc cake recipe that was from scratch. This is definitely the one. Super light crumb and wonderful flavor. The top crust that forms on this cake is just heaven. I do cut the almond just a smidge.
Hi Angela,
So happy to hear that! And I totally support adjusting the amount of almond extract to your preference. Thank you so much for sharing ?
I’m hoping you can shed some light on my situation. My best friend wants an almond cake with a chocolate ganache filling. For some reason , it makes me nervous combining that. I’m extremely busy leading up to her event and I don’t have time to do a trial run ? Do you think a chocolate ganache would taste good in-between the cake layers ?
Hi!
Please help. I am making your almond cake recipe for a wedding cake for tomorrow. I followed the recipe and it worked well for my 6 in and 8 in Fat Daddio pans. I used a full batch for each of my 10-in pans, 2/3 full, and baked for an hour but cake would did not crumb in the middle. It was mushy and I had to throw both cakes in the can. Do I need to tweak the recipe for this size pan or should I just bake one pan at a time. Do you advise to insert a bake nail in the middle of the pan? Please help! Thank you for these great recipes!
Ivonne
Hi Ivonne,
I’m so sorry to hear that! With big cake layers, I highly recommend using a heating cores (like these: https://amzn.to/3ZRNLZR) to help the layers bake more evenly and quickly!
However, the layers should still be able to bake through without them. Bake time can be pretty long for big layers and it sounds like they needed more time. The other thing that can influence how long they bake is how crowded the oven is. How many pans did you have in at once? Hopefully we’ll be able to figure out what happened together!
To make three 10” three layer rounds how much of this WASC should I make?
Hi Lisa,
Great question! I would recommend making 1.5 batches of batter! Each layer will need about 5 cups of batter, and one batch of this cake recipe makes 10 cups. Hope that helps, happy baking!
Thank you so much for posting a scratch WASC recipe! If we wanted to use whole eggs rather than just egg whites (not a perfectly white cake, but that’s okay), how many large eggs should be used or would you just follow the weighted measurements (i.e. grams)?
Hi Caitlin,
Great question!! I would recommend using 4 large eggs, or if you want to be precise you can totally use a scale / use 240 grams of whole eggs. Happy baking 🙂
I’m wanting to use this recipe as a half sheet cake, 13×19. Do you think that I would need to increase some of the ingredients or would it be fine using the recipe as is?
Hi Maxine,
This recipe makes 10 cups of batter, but doesn’t rise up a ton when it bakes. It depends on how thick you want the cake layer to be, but I’d recommend making 1.5 batches of batter for a single layer 13×19-inch half sheet cake! Hope that helps, happy baking!
I made a single practice layer of this cake and it is delicious! I am going to use it for a small two-tiered (6″ and 8″) wedding cake for a friend. She would like it semi- naked and decorated with fresh berries; mostly the berries on top but some on the “ledge” of the bottom tier. I am worried about the cake sitting out and the berries bleeding into the frosting or even not staying fresh looking. I have to have the cake set up 6 hours before the reception starts. I can also keep it refrigerated until 30 minutes before the reception, but am concerned it will be colder than I would like by the time the couple cuts and eats the cake.
Any advice on how to decorate a cake with fresh berries would be appreciated. Thank you!
Hi Robyn,
Love that the practice layer was a success, and that you’re testing the recipes before making the wedding cake (such a good idea!!).
Berries can be tricky, but also if the wedding isn’t in a super warm or humid place, the risk of them seeping out juice isn’t too high (as long as the fruit isn’t overly ripe). I’d recommend putting the berries on the cake as close as possible to when you have to transport the cake, or if you’re comfortable, you could add them at the venue! I do this with fresh flowers sometimes if I’m worried about them wilting or have to wait to get the flowers from the wedding florist. It can be a bit stressful, but if you budget enough time to do it, it’s not a bad option!
I think that if you wash dry the berries well before adding them, they should hold up ok on the cake. You can also always test some berries on top of a regular small cake and see how they hold up after you’ve added them. You can even simulate the timeline you want for the wedding cake and make sure they last well. Hope that helps, please let me know how it goes!!
The cake was very yummy! A little goes a long way. I had a fair amount of leftover icing. Not a bad problem.
So happy to hear that Lori!! And I totally agree, always better to have some leftover frosting than not enough! 🙂 Thanks so much for sharing, happy baking!
This recipe is life changing! Absolute perfection! I kept some trimmed scraps in a ziplock bag on the counter and the cake stayed amazing for days. The cake is pretty sweet so if you don’t like a lot of sweet I recommend a less sweet frosting. I could bake and eat all layers plain. Thanks for the recipe!
So happy to hear that Sarah 🙂 The cake trimmings are my favorite part, I love saving them too! Thanks so much for sharing!
Can you make this vegan
I assume you use vegan butter and vegan sour cream but the eggs whites what do you recommend ? Also do the amounts change ?
I haven’t tested this recipe as a vegan recipe, but that is exactly what I’d suggest! You can try using a a vegan egg replacer like this: https://amzn.to/3L6FJG4 or you could try 3 flax seed eggs in place of it? If you try it, please let me know how it turns out!
I just put the cakes in the oven and realized I forgot to add the 2tbs of vegetable oil into the batter. Will this impact the cake?
No worries Diane! The oil just adds a bit more moisture to the layers, but they will still bake up just fine! Hope that helps, happy baking!
Hi Chelsey! ????
Is it better to use Superfine/Caster sugar or regular white granulated sugar for this (and most) cake recipes?
Thanks for sharing your expert advice- I’ve learned so much from you! My dad was a professional pastry chef who worked in some of the finest restaurants, hotels, and bakeries in New York City. I was privileged to learn from him, but now that he’s gone, I can turn to you and your website for professional advice.
Many thanks and kind regards, ???
Debbie W.
@Chelsweets,
PS: I forgot to mention that I’m baking the WASC Cake in an 18″ x 12″ x 2″ baking pan for my grandson’s high school graduation party this weekend. (I’m considering making it a funfetti cake with rainbow sprinkles.) I know it’s going to be a big hit!
Thanks again!
Debbie W.
Not sure I have ever had WASC, but love almond so I want to try it. I’m also itching to make your white chocolate mousse cake with raspberry puree filling. Would it be too much having these cake layers, mousse and raspberry filling, then buttercream?
So this recipe makes three 9 inch cakes? Or two?
I ADORE the flavor of this cake. You will definitely be coming back for a 2nd and 3rd slice
Hi, I’m making this cake for my anniversary, what brand of almond and vanilla extract do you use?
Hi Sophia,
Love that! I usually use the whole foods brand or Nielsen Massey! Hope that helps, and that your cake turns out great!
How many cups of batter does this recipe make?
Ok to use carton pasteurized egg whites or best to use fresh? Thank you!
I plan to make a 3 layer 12″ cake for an 80th birthday. What recipe amounts should I use for one layer?
I really love the taste of this cake. I do have a question concerning cooling off. Every time that I make this cake, the top sides of the cake seem to cool more inward than the bottom sides of the cake. Possible reasons?
Thanks
Robin
Hi I’m making a biscoff cake for my daughters wedding, it’s a 11 inch round 3 inch deep how much batter would I need
Wondering if it’s ok to use reduced fat sour cream?
I think the texture is best with full fat, but it will still bake up well with reduced fat sour cream 🙂 Hope that helps, happy baking Jen!!
Hi! I’d like to use this recipe for a 13 X 18 X 1 half sheet pan. I tried to do the math but got myself confused. I think the recipe is roughly 9 cups. Do you think it will work and be enough?
Many thanks.
Hi Julie,
Great question—and you’re right that it can get a little tricky doing the math for pan sizes! A 13x18x1-inch half sheet pan holds about 14 cups of batter when filled to the top, but you typically only want to fill it about halfway to two-thirds full to allow room for the cake to rise. Since this WASC cake recipe makes around 10 cups of batter, it should work well—you’ll get a thinner layer, but it will still bake up just fine. Just keep an eye on the bake time, since it will likely be a bit shorter. Hope that helps, and happy baking!
@Chelsweets, awesome…thank you!
Hi Chelsea. I am high altitude and took a chance and made this anyway. I cannot find a high altitude recipe that does not include box cake. Anyway, i made it and it sunk in the middle. Any chance would you know how to alter it for High altitude? Thank you so much!
Hi Rosanne,
Thank you so much for giving the recipe a shot — and I totally feel you on the lack of good high-altitude recipes that don’t rely on box mix! When baking at high altitude, cakes often sink because of reduced air pressure, which can cause them to rise too quickly and then collapse. A few tweaks that might help:
– Reduce the baking powder or baking soda slightly (start with ¼ tsp less)
– Add an extra tablespoon of flour
– Increase the oven temp by 15–25°F
– Decrease the sugar just a touch
Every altitude is a little different, so it might take a few tests to find the perfect balance — but you’re super close! Hope that helps, happy baking!
A beginner here, looking at your cake is giving me courage to try baking. I really want to learn. Can I bake this in a sheet cake pan? If so how long and what temperature? TIA…
Aw this makes me so happy to hear! You’ve totally got this—and I’m cheering you on from here!
Yes, you can definitely bake the WASC cake in a sheet pan. For a standard 9×13″ pan, bake it at 350°F (175°C) for about 35–40 minutes, or until a toothpick comes out with just a few moist crumbs. If you’re using a larger sheet pan (like a 12×18″), the cake will be thinner, so check around the 25–30 minute mark.
Let me know how it goes—can’t wait for you to dive into the baking world!
How many cups of batter does this make? I love this recipe but I need to use it in 12″, 9″ and 6″ pans…3 layers each.
One batch makes about 10 cups of batter! Hope that helps, happy baking!
This cake is amazing! I changed a little because I needed a recipe for a gluten-free wedding cake. I used the Gluten-free substitute of one to one for flour and it turned out perfectly. Beautiful rise, nice volume cake! This recipe is a keeper
Hi Carol,
I’m so happy to hear that!! I love that you made it gluten-free for a wedding cake and that it still turned out beautifully—that’s such a win! The fact that it had a great rise and volume with the 1-to-1 flour is amazing to know too (and so helpful for others who might be looking to do the same). Thank you so much for sharing 🙂
Have you tried making cupcakes with this recipe? I’m doing a small wedding cake with this recipe and the bride also wants cupcakes that are gluten-free. I wondered if the cake comes out of the paper liners good or if it sticks please advise if possible.
Hi Carol,
Thanks so much for your question! I have made cupcakes with this recipe, and they turn out great! The texture holds up well for cupcakes, and they do come out of the liners pretty well! But this can very based on how full you fill the liners and the type of liner you use! Aim to fill them 3/4 full and use good quality paper liners. I’d also recommend making a test batch just to make sure they turn out how you’re hoping!
Hope that helps, and best of luck with the wedding cake and cupcakes!
Hi Chelsea ?
How does the WASC cake hold up using Raspberry filling as 3 9″ layers? I have a request for Almond cake Raspberry filled. I would love to make this cake. Sounds delicious!
Hi Kim,
That sounds like such a delicious combo! The WASC cake holds up beautifully with raspberry filling, it’s sturdy enough to stack as 3 nine-inch layers. Just be sure to pipe a buttercream dam around each layer before adding the raspberry filling so it doesn’t seep out. It should be stable and slice nicely while still staying super moist. Hope that helps, happy baking!!