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WASC Cake

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!

photo of a slice of wasc cake

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 border 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 we’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 I’d share some sprinkle love with all of my fellow bakers 🙂

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 halfway 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:

  • Ingredients at room temp 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.
  • 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 assembling the cake. It makes it so much easier to stack and frost them!
  • Rotate your pans halfway through to help them bake evenly.

Making This Buttercream Flower Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make the frosting ahead of time or save any leftover frosting. Store it in an airtight container in the fridge 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.

photo of white cake slice

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!

Other Recipes You Might Like:

Yield: 24

White Wedding Cake Recipe

sliced of white wedding cake recipe photo

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 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 (360g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp salt (6g)
  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup pasteurized egg whites from a carton or about 7 egg whites, room temperature (240ml)
  • 1 1/2 cups full-fat sour cream, room temperature (380g)
  • 2 Tbsp vegetable oil (30ml)
  • 2 tsp almond extract (8ml)
  • 1 tsp vanilla extract (4ml)

Almond Buttercream Frosting

  • 2 cups unsalted butter, room temp (452g)
  • 1 Tbsp almond extract (12ml)
  • 1 tsp vanilla extract or vanilla bean paste (4ml)
  • 1/2 tsp salt (3g)
  • 7 cups powdered sugar (875g)
  • 1/4 cup heavy cream or whipping cream (60ml)

Instructions

WASC Cake Layers:

  1. Preheat the oven to 350°F / 175°C and line and grease three, 8-inch or four 7-inch pans with parchment rounds.
  2. Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
  3. 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.
  4. Pour in 1 cup of egg whites and mix on a medium speed until combined.
  5. 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.
  6. If you want to color your cake layers, add in gel food coloring with the vanilla and oil.
  7. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together.
  8. Divide the batter evenly between your prepared pans.
  9. Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.
  10. Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
  11. 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.
  12. 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.
  13. 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:

  1. While the cake layers bake and cool, make the almond buttercream frosting.
  2. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
  3. Mix in 1 Tbsp of almond extract, 1 tsp vanilla extract, and 1/2 tsp salt on a low speed.
  4. 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.
  5. Continue to mix on low speed for a few minutes, until the desired consistency is reached. 
  6. 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).
  7. 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:

  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 almond buttercream between each cake layer.
  3. 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.
  4. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!

Notes

Recipe Variations

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 with 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 to use four circular cake pans, add 450 grams of batter into each pan.

Tips for Making the Best WASC Cake

  • Ingredients at room temp 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.
  • 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 assembling the 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

24

Serving Size

1

Amount Per Serving Calories 547Total Fat 28gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 74mgSodium 239mgCarbohydrates 70gFiber 0gSugar 57gProtein 4g

Myranda Owens

Sunday 22nd of May 2022

how many cups does a 1x batch make? thanks!

Anesse

Thursday 19th of May 2022

Will cake flour work in this recipe ok?

Fran

Thursday 14th of April 2022

Hi it says to use the whisk attachments for the flour and sugar. Do I use the whisk to make the cake?

Bianca

Thursday 31st of March 2022

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!!

Washington

Friday 25th of March 2022

I just love this recipe! Easy to make and tastes wonderful. It makes a very elegant wedding cake.Thanks for sharing it!!!

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