WASC Cake Recipe

image of a slice of WASC cake on a plate that's been cut into to show how moist it is

4.85 from 264 rating

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

Cook Time35

Additional Time20

Total Time1 10

Course: Cakes

Cuisine: American

Servings: 24

Calories: 547kcal

Author: Chelsey White

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

If you want to use whole eggs to make the cake batter instead of egg whites, you can use 4 large, room-temperature eggs.

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.

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