Cake Central › Recipes › Heavenly WASC Cake

Heavenly WASC Cake

350BakerStreet
By: 350BakerStreet
Posted 08/31/09 • Last updated 05/14/09 • 664 views • 19 comments

Posted by 350BakerStreet

Thanks to KakeLadi, Denise2434 and (?). This is a WASC mixed up like the Heavenly White Cake recipe. It's VERY moist and fine/medium crumbed and springy :) I tried to be as precise about what I used as possible, so you can recreate my results. Delicious! *I'm a high-altitude baker, about 4500ft. May need to alter recipe for lower elevations.

Heavenly WASC Cake

Ingredients

  • 2 boxes of Duncan Hines White Cake mix 2 1/4 C Cake Flour (Softasilk) 2 C Granulated Sugar (Superfine/C&H Baker's Sugar) 1 1/2 tsp Salt 8 Lrg Egg Whites 2 2/3 C Water 1/4 C Canola Oil (Vegetable Oil) 16 oz Sour Cream (Knudsen or Meadow Gold) 2 tsp Clear Vanilla Extract 2 tsp Almond Extract

Instructions

  1. -Preheat oven to 340* F and spray/coat pans (6-8-10"x3") well.
  2. -In large bowl, mix together cake mix, flour and salt.
  3. -In mixing bowl, combine oil, sour cream and flavorings.
  4. -In separate mixing bowl, use electric beater on high to whipped eggs and sugar until it becomes a meringue-like consistency, about 5-8 minutes.
  5. -Starting with flour mixture, add to cream mixture alternating with the water in about 5 turns total. Keep mixer on low setting 1-2.
  6. -Fold in egg/sugar mix until just combined.
  7. -Pour into pans and bake at least 60 minutes for smaller pans and 90 minutes for larger ones.
  8. -Cool and enjoy!

Comments (19)

Pastelitos12 9/14/09 at 11:47am
Can I just add a total of 4 tsp of vanilla extract instead of the almond extract to make a vanilla flavored cake? Or is that a lot of vanilla to add to the cake? Thanks!
nbs4847 10/12/09 at 9:28am
I want to try this version. How does the texture differ from the original WASC? Does it stack as well and is it as moist?
350BakerStreet 10/12/09 at 1:47pm
You can exchange any flavors you like, you can even do a white mint flavor...yummm! I tried the original WASC and it was very dense. I like my white/wedding cake to be light and airy. It stacks up very well as long as you have the correct supports. HTH :D
julie10 11/4/09 at 2:58pm
what is WASC??
luvcakedeco 11/10/09 at 12:16pm
Can i substitute 2 boxes of Duncan Hines White Cake mix with any other flour. We dont get that cake mix here. Thanks
luv2bcre8f 11/22/09 at 6:30pm
WASC is 'white almond sour cream'
sweetheart6710 4/24/10 at 2:19pm
I LOVE this recipe. It baked up perfect and even. The texture was soft, and moist, but dense, which made for GREAT staking. I used it for a wedding and made white chocolate buttercream, and sliced fresh strawberries in the middle. It was almost like strawberry shortcake. It was delicious. I have nothing bad to say, except this recipe is HUGE. With 1 batch, I filled 2- 12'' pans, and I only had to bake mine 50min each. This is my new go-to vanilla white cake. Can't wait to try it with different flavors. Next time, I might even half the recipe if I wont be needing as much. Thanks for posting!
bonalex 5/7/10 at 6:34am
This recipe is so easy and taste great, everyone loves it! It also holds up well under the fondant. I recently used this recipe to make a white and strawberry layered cake covered in fondant. I used the Duncan Hines mixes, however the first time I did this the strawberry cake did not rise in the middle, so I substituted two of the egg whites with two whole egg with the strawberry mix and it turned out great. I plan to try the chocolate mix with whole eggs and see if it turns out dense enough to cover with fondant. Has anyone else tried the chocolate mix?
pastelera911 6/24/10 at 7:49pm
could you add cake flour instead of the Duncan Hives white cake mix for any other flour Cake flour for example ...................
lovenintheoven 6/30/10 at 7:40am
found this exact recipe at another sight...anyone know approx cooking time? mine took 1.25 hours, and i am very afraid of dryness! it pulled away from the pans and was golden brown when i took it out. used 14x3 in ch round pan. bottom tier for a multi tiered cake for A LOT of people this weekend. any comments are appreciated!
jade8 8/21/10 at 11:49am
can i reduce the amount of sugar and still get the same results?
VegasCakesbyAmanda 10/7/10 at 11:33pm
I love the flavor of this cake, but I used it for a tiered cake and the bottom tier just fell apart. I had used it for a regular 2=layer cake a few days before and knew it was a soft cake, but I didnt realize it was that soft! Luckily, I saw the bottom tier starting to seperate and took off the top two tiers before the entire cake became a disaster. The birthday party still ate the broken tier, though.
dairylady 11/8/10 at 4:59pm
Does anyone know how this can be made NOT using cake mixes. As in all made from scratch. I have been looking for a white cake mix using sour scream but do not want to use cake mixes .I want it to be all made from scratch
350BakerStreet 2/15/11 at 8:38pm
I don't know if you can use any other cake mix, but you're welcome to try. I've tried different mixes with other recipes and found the results to be quite different. I didn't like using one of them in particular, but I can't remember which. If I could make it TOTALLY from scratch, I would love love love to have that recipe haha :D I don't like having to rely on boxes. If you're cake is falling apart, perhaps you might want to freeze it first. I didn't know if you did that already. I would also add that this cake is very sticky, so be sure to spray your pan lightly on the bottom, then place a sheet a parchment, then spray the parchment. Oh, and have fun!
grandmothersusieq 2/20/11 at 4:12pm
This is the most fabulous cake recipe I have ever used!!! It always turns out perfectly no matter what, and I used it for a four tiered wedding cake with the metal ring dividers and it was wonderful. The frosting was Italian Meringue Buttercream and the filling was chocolate cinnamon ganache. A gentleman who tasted it recently called me "the cake genius"!!! :P
vitadun 4/20/11 at 9:21am
can i use all purpose flour in place of cake flour?
Cayke 5/20/11 at 7:16pm
I just made this cake and left it with my nanny she left it in too long. But I cut off the burnt layer from the sheet cake and it's a soft white spongy cake. Flavor isn't terrific but I've made vanilla bean butter ream which will pair well. I have to say I think this is a keeper. Oh and my egg whites didn't meringue but cake is soft and airy. I would freeze it before carving or fondant. I'll put up a picture of cake tomorrow its a pretty cool cake! Thanks again
jojo56 8/17/11 at 7:07am
Does anybody have any idea how much mixture it would take to fill a 18x12 layer pan?
Trish44 4/22/12 at 3:53pm
Does anyone know how much I will need for 2 - 6X3, 2 - 10x3 and 2- 14x3 pans? I'm making a wedding cake for my cousin. The 6 and 14 inch layers are vanilla and the 10 inch will be Red Velvet. I have used this recipe before and loved it!
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