White Almond Sour Cream Cake or WASC

  • Serves: varies
  • Baking Temp (degrees F): 325
  • Views: 27406
  • Comments: 50

Variations: Berry flavored WASC; Chocolate WASC; Lemon WASC; Liqueur flavored WASC; Marble Pound Cake WASC; White Chocolate WASC

Cake and photos by sugarpie, Premium Member © Sarah Phillips

Cake and photos by sugarpie, Premium Member © Sarah Phillips Cake filled and frosted with the Chocolate Fudge Buttercream Ganache Recipe

This recipe is thought to have originated a long time ago. It is popular for wedding cakes and can be used for other flavors, as well. When you hear the term "densing-up a cake mix, this is a recipe that is used. Variations have been added here from members of CraftyBaking.com. 

NOTE: I have also created the Sarah’s Scratch Cake from a Mix!

2 boxes (18.25 ounces each) white cake mix or any flavor*
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt

2 2/3 cups milk; whole or 2%
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 -2 teaspoons almond extract (optional)
2 cups (16 oz) sour cream
8 large egg whites

*NOTE 5-30-2013: Betty Baker, Premium Member, asked: This recipe calls for two 18.25 ounce baking mix boxes. Pillsbury is now 16.5 oz. and Betty Crocker is 15.25 oz. How do I adjust this recipe?

SARAH SAYS: You have two choices:
CHOICE #1: Buy three boxes and weigh out a TOTAL of 36.50 ounces of the baking mix to use in my recipe. Save the rest in an airtight bag for the next recipe.

CHOICE #2: OR, add in extra all-purpose flour to my recipe to the dry ingredients:
If you use Pillsbury: 18.25 - 16.5 = ADD in 1.75 ounces all-purpose flour or 6 to 7 tablespoons x 2 = 3.5 ounces all-purpose flour
If you use Betty Crocker: 18.25 - 15.25 = ADD in 3 ounces cake flour x 2 = 6 ounces all-purpose flour

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees F until cake tests done.

This recipe makes: All pans are 2 inch deep
One 14" round and one 6" round or
One 16" round or
One 12" round and one 10" round or
One 12 X 18" sheet cake or
One 12" round and one 8" round and one 6" round

Half the recipe makes:
Two 8" or 9" rounds or
Two 6" rounds and 6 cupcakes

Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set

One fourth the recipe makes:
two 5" rounds

Berry flavored WASC by Squirrelly Cakes, Premium Member: Substitute one 3 oz pkg Jell-o instant Pudding in a coordinating flavor for part of the sugar in the recipe. Use a 16 oz pkg frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. *You'll need to add a little extra batter to each pan for this version.* I found I needed at least another cup and a half of batter for a 10 inch round when using the fruit version.

Chocolate WASC: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites. Same applies to Marble Cakes.
SARAH SAYS: Use chocolate milk instead of regular.

Lemon WASC by ceme, Premium Member: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

Liqueur flavored WASC: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe

Marble Pound Cake WASC by Squirrelly Cakes, Premium Member:
Follow box instructions but add 1 package, 4 serving size, of instant pudding - I use vanilla, use 3 tbsp. oil, reduce water called for by 1/4 cup or use that amount in milk, use an additional egg than what is called for on box.
Follow baking instructions per box.

When you don't have a Marble Mix but have a yellow mix, you can turn it into a Marble Mix easily by following the above but with the Yellow mix and reserving 1 cup of your batter (per box) to which you add 1/3 cup cocoa powder and proceed as directed.

White Chocolate WASC by ceme, Premium Member: melt 8 oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

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