Yes, I named this Pink Champagne WASC FTW (For The Win). I did this because I can. Some of the ingredients may seem a little weird, but that’s how I roll. Those purists out there may not like the way I do this, but it creates an intensely flavorful, floral, unique cake that my customers LOVE! If you like this recipe, show me some lovins on www.facebook.com/phoenixcakes . Thanks!
|16.5 oz box||Duncan Hines White cake mix|
|1.75 oz (weigh it out)||Duncan Hines strawberry supreme cake mix|
|1/2 C||all purpose flour|
|1/2 C||cake flour|
|1 C||granulated sugar|
|2 T||vegetable oil|
|1 C||sour cream|
|1/2 tsp||vanilla extract|
|1 tsp||LorAnn champagne flavor|
|1/3 tsp||LoRann pear flavor|
|2/3 C||pink champagne|
|SMALL drop||light pink food coloring gel (I use Americolor blush)|
1. Sift all dry ingredients into bowl, then whisk together.
2. Combine wet ingredients (room temperature).
3. Pour wet into dry, mix in mixer with paddle attachment on low until just smooth and totally incorporated.
4. Bake at 325 until done (however you wanna decide that! I’m not gonna start a debate here!), I prefer the toothpick method myself.
After seeing how highly rated the White Almond Sour Cream cake was, I wanted to try it. But I was dissappointed to see that the recipes started with a box mix. Since I do all my baking from scratch, I thought I would come up with my own WASC cake from scratch. Here it is, I hope you like it. This recipe and others can be found on my baking blog, www.bakeoutsidethebox.blogspot.com
|3 1/2 Cups||sifted cake flour|
|4 teaspoons||Baking Powder|
|2 Cups||Granulated Sugar|
|1 Cup (2 sticks)||Unsalted Butter|
|1/2 Cup||Sour Cream|
|1 teaspoon||Almond extract (or 1 Tablespoon Vanilla)|
If you are worried about nut allergies or just don’t like almond flavor, this cake would also taste delicious as a vanilla sour cream cake:
Preheat oven to 350 degrees. Spray pans with cooking spray and line with parchment. This cake will do three 8″ round layers, or two 10″ round layers.
Have all ingredients at room temperature before starting:
Mix all of the DRY ingredients together in a large mixing bowl and stir well (if you have a KitchenAid mixer, go ahead and put it in that bowl and mix on low speed with the paddle to combine.) Add the softened butter and half of the milk to the dry ingredients and mix on low until combined. Turn mixer on medium and beat for about 60 seconds to aerate. Stir the rest of the milk into the sour cream and then add half of this to the batter. Mix on low until just combined (about 15 seconds). Add the last of the sour cream and mix on low again, until just combined. Scrape the bowl to make sure the bottom of the bowl got mixed in.
In a separate bowl, beat the egg whites with a wire whisk until they are stiff but still a bit moist. Gently fold the egg whites into the batter, just until they are incorporated (you will still see some thin streaks of white). Immediately fill pans and bake at 350 for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean.
I have been searching for a moist white cake for a while now. I like the WASC but I wanted a scratch recipe. I have finally found it. I found the original recipe in the “Taste of Home” Community. Although I belive there was a typo in it. It only called for 1 gram of baking powder and 1 gram of baking soda. I increased these to 10g of each. It also only called for vanilla extract, but I really like the flavor of blending vanilla and almond extract. I hope you enjoy it.
|225 g||Butter, softened near to melted|
|600 g||White sugar|
|10 ml||Vanilla extract|
|10 ml||Almond extract|
|375 g||All-purpose flour|
|10 g||Baking powder|
|10 g||Baking Soda|
|230 g||Sour cream|
1. The oven needs to be preheated to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bundt pan.
2. Using a bowl, add butter and sugar and then smooth into a cream. Whisk in the eggs and add flavoring. In a separate bowl, blend the flour, baking soda and baking powder together. Add flour mixture to creamy mixture and mix until the flour is absorbed. And lastly add the sour cream. Mix further to remove lumps if any and pour the batter into the greased and floured pan(s).
3. Bake in the preheated oven for 45 to 60 minutes. Use a toothpick to determine when the cake is cooked. Push the toothpick into the middle of the cake and if it comes out clean then the cake is ready. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before overturning onto a wire rack.
I found this recipe while in search for a moist White/ Vanilla Cake. I tried it and it is awesome….Moist and tasty
|2 3/4 cup||cake flour|
|1 1/4 cups||granulated sugar|
|3/4 teaspoon||baking powder|
|3/4 – 1 cup||canola oil|
|6 tablespoons||sour cream|
|4 large||egg yolks|
|2 teaspoons||grated orange peel|
|1/2 cup plus 1 tablespoon||whole milk|
|1 1/2 teaspoons||vanilla extract|
|6 large||egg whiltes|
|2/3 cups||granulated sugar|
Preheat oven to 350 F, butter 3 8 inch pan. Sift the dry ingredients- Flour 1 1/4 cup of sugar, baking powder and salt in a medium bowl, set aside.
Whisk the oil 4 egg yolks in large bowl until well blended. Whisk in the sour cream, then milk, orange peel and vanilla. Whisk in the dry ingredients in 3 additions. In a small bowl using electric mixer beat egg white with a pinch of salt until soft peak forms, while still beating gradually add remaining of 2/3 cup of sugar, while on high speed until stiff peak forms. Gently fold the egg whites into the batter in 4 additions. (Do not over beat (fold), I’ve done this cake many times and on my second try i forgot about the over beating and it wasnt as fluffy as its suppose to be.)
Divide between pans and bake cakes until the center is just golden, insert a tester or tooth pick until it comes out clean…I wont provide timing because it always varies depending on oven I hope you like this recipe as much as i do. You can fill and use extract of choice….:)
I’ve been looking for years for a Good/Great Vanilla Cake. I went to youtube and watch Crumb Boss and tried there Vanilla Cake Recipe. My family loves it and is the only recipe I use for my Vanilla Cakes or Cupcakes. I hope you enjoy it like we do.
|2||Cups Of Sugar|
|2 Tsp||Vanilla Extract|
|4 Tbsp||Unsalted Butter|
|2 Cups||All Purpose Flour|
|2 Tsp||Baking Powder|
325* / 350* Pre-Heat Oven Bake for 30-35 minutes or until toothpick comes out clean
**Milk and butter needs to be melted, recommend this to be made first so it can be added semi warm**
1. Mix in mixer the eggs with the vanilla extract for 5 / 7 minutes until have a volume.
2. Add sugar little by little and mix in med/high when added.
3. Sift all dry ingredients, All Purpose Flour, Baking Powder and salt.
4. Add the dry ingredients while mixing.
5. Milk and butter needs to be melt. Then add a little of the batter into the butter and milk mixture, then mix it with the batter little by little.
Pour into the cake pan and onto the oven at 325*/ 350* or until toothpick comes out clean.
This is nice and moist, with a subtle caramel flavor. No caramel DH in my area. This recipe works for me!
This is a scratch recipe to which I added sour cream to create my WASC. I tried the recipe once before without sour cream and it was dry so this time I added sour cream and did the reverse cream method. The cake and first 12 cupcakes were a little dense but very tasty. The folks at the party loved it and my friend asked how it was different from my usual. I had a little batter left over so I made one cupcake after I pulled out the first batch. This one was lighter and fluffier. I think maybe because I took it out a little sooner than the first batch. If not maybe because the batter set for awhile.Read More
1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.Read More
Dense white chocolate cake recipe. I use this with my basic buttercream, or make my white chocolate buttercream. ThanksRead More
This is a coconut cake recipe I make at least once a year. It is moist and not too sweet, and its always a favorite for those who love coconut!Read More