Cake Central › Recipes › Simple Moist White Cake (Scratch WASC)

Simple Moist White Cake (Scratch WASC)

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.

Ingredients

Amount Ingredient
225 g Butter, softened near to melted
600 g White sugar
7 Eggs
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

Directions

1. The oven needs to be preheated to 325 degrees F (165 degrees C). Grease and flour a 9x13 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.

Comments (20)

What is the density and texture of this cake? I just tried the Scratch WASC on this site and found it too dense (like pound cake) for my preference but the crumb was really nice (very fine). How does this one bake up? Thanks for posting!
I am a little metric challenged, so I thought I would provide this to others who were wondering. butter 7.937 ounces sugar 1.323 pounds 7 eggs 2 tsp van extract (or .338 fl ounces) 2 tsp almond extract flour 13.228 ounces baking powder .353 ounces baking soda .353 ounces sour cream 8 ounces
recipe sounds great but I dont know what those measurements are by oz?
Sorry that is how my conversion program gave them. Looks like the baking powder and baking soda are also about 2 tsp each. My flour is about 4 ounces per cup. So a little over three cups. Don't know, I'm using a scale that weighs ounces.
Hi: sorry for all the confusion. This how I found the recipe and since I have a scale, I didn't bother converting it. I believe this is close. 15 tbls. Butter 2 1/2 C sugar 1/2 T Vanilla 1/2 T almond 1 1/2 C+ 2 T flour 1/2 T baking powder 1/2 T baking soda 1 C sour ceeam Just be very careful measuring rg
Original Recipe plus Author Wedding Cake Recipe by: Larisa Townsend 8oz butter, softened 1lb 6oz caster sugar 7 eggs 1 tablespoon vanilla extract 13oz plain flour 1/4 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 8oz soured cream 1.Preheat the oven to 160 degrees C (gas mark 3). Grease and flour a 23x33cm baking tin or a 25cm ring cake tin. 2.In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, bicarbonate of soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the soured cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared tin. 3.Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of cake comes out clean. For ring cakes, allow the cake to cool in the tin for 10 minutes before inverting onto a wire cooling rack.
Will be trying this soon! Is it dense enough to carve/stack? Am making a teapot cake this month and need something I can play with flavours with :D but will also hold up to being nigh on top heavy..
It should be fine. I have used it to stack topsy turvey and wedding cakes.
Auzzi Re Wedding cake recipe by Larisa Townsend. The amount of caster sugar 1lb 6ozs in proportion to rest of ingredients in recipe seems excessive??? Just wondering if this is okay - before I try it out.
has anyone used this yet? I really want to know before I this out! Thanks!
I've used a recipe VERY similar to this one, only it calls for 1/2 tsp of baking soda and 1/2 tsp baking powder. 3 cups of sugar, 1 cup butter, 3 cups all purpose flour, and the rest is the same. It is dense enough to stack and carve, for sure.
Do you mix this with your mixer or by hand?
Maing this right now! Do I use whole eggs 7 whole eggs or 7 egg whites???! I put in 7 whole eggs
I have a white cake recipe that works perfect every time and you can play with adding different flavors or substitute the milk for sour cream or plain yogurt. I have also used fruit juices. Recipe: 3 cups flour 1/2 teaspoon salt 4 teaspoons baking powder 2 cups sugar 2 sticks of unsalted butter 4 large eggs 2 tablespoons vanilla extract Sift all the dry ingredients, cream butter with sugar, add the eggs one at a time, add vanilla, and combine well, at this point you want to add the flour and alternate with liquid. Make sure to not over mix or your cake will be very dense. Bake at 325 for 25 to 30 minutes for 3 9 inch round pans. For 9 by 13 pan it may take a little longer.
I tried t his recipe as written and I am sorry to say that there are way too many eggs and not enough flour. It came out like a dense souffle. There is definitely something wrong with the recipe. I had to throw the cake out. I am just mad that all the ingredients were wasted. I think millysweetdeals88 recipe is more like it. Sorry.
Millysweetdeals88 how much milk/liquid in your recipe? I don't see anything listed. I would really like to try this out. TIA Kitty
Did anyone ever figure out how much milk/liquid to use in Millysweetdeals88's recipe?!
I must be doing something wrong... this is the second time I'm trying this recipe and I'm coming up with something that is overcooking the edges, not touching the middle, and overflowing the sides of the pan. I'm quite comfortable with the metric measurements, as my kitchen scale is set to measure everything in grams. My conclusion (as to this recipe) seems to mirror that of esq1031.
Hi I was going to try this cake, I was wondering if I didnt use the alnmond extract if that would be a nut free cake?
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