Cake Central › Recipes › White Almond Sour Cream Cake (WASC)

White Almond Sour Cream Cake (WASC)

denise2434
By: denise2434
Posted 8/30/09 • Last updated 9/27/06 • 13177 views • 253 comments

Posted by denise2434

There has been many requests for this recipe so I thought I would post it for easy reference for everyone, it was orignially created by Rebecca Sutterby. This is the best white cake!! You have to try it!!! This recipe can easily be halved.

White Almond Sour Cream Cake (WASC)

Ingredients

  • 2 boxes white cake mix 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teas. salt 8 egg whites 2 2/3 cups water 4 Tbls. vegetable oil 2 cups (16oz carton) sour cream 2 teaspoon clear vanilla flavor 2 teaspoons almond extract

Instructions

  1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
  2. ***One recipe makes: one 14" round + one 6" round
  3. or one 16" round
  4. or one 12" round + one 10" round
  5. or one 12x18" sheet cake
  6. or one 12" round + one 8" round + one 6"
  7. Half a recipe makes: two 8" rounds
  8. or two 6" rounds + 6 cupcakes

Comments (253)

kimelderbarton 9/6/09 at 7:21pm
Can't wait to try this! I've seen so many posts about WASC and had no clue, but it's obviously popular! Thanks for the break down on the pan size combos, very helpful!
MrsSoul 9/7/09 at 1:43am
this is soooo good, my hubby mistakenly got cream cheese instead of sourcream so I subed 16oz of sc with 12oz of cream cheese! the best cake ever Thank YOU!!!!!!
debbigordon 9/18/09 at 6:44am
My new favorite cake! Thanks!
mwest110 9/21/09 at 7:57am
Very moist yummy cake.
Barb1959 9/25/09 at 4:47pm
Can you easily 1/2 the recipe without any problems.
Barb1959 9/25/09 at 4:48pm
Sorry, second question. Do you know if you can use the powered egg whites instead of fresh.
CakeJediChic 9/27/09 at 1:34pm
Barb- I half it all the time
sidzmom 9/28/09 at 6:50am
bake at 325* for how long?
AngelaAS 10/5/09 at 5:34am
I tried this recipe in half yesterday in two 8 " rounds and it came out horrible. Didnt rise at all, was very heavy. Any suggestions?
__Jamie__ 10/6/09 at 4:50pm
You must have done something wrong. Seriously.
conchita 10/12/09 at 8:26pm
what cake mix can I use? DH , BC, or phillsbury thanks
frankdiabetes 10/19/09 at 3:45pm
I really liked this cake, it turned out very moist and excellent. On a side note, the full recipe did not fit in my 5 quart Kitchenaid mixing bowl and I had to take it out and mix it with a hand mixer. Oh well.
meri1028 10/23/09 at 11:51am
Really? It worked in my 5 qrt. A little tight, but it did it!
cjford 10/27/09 at 8:55am
How long do bake it?
nadia0411 10/30/09 at 7:15am
any substitutes for sour cream, cream cheese or buttermilk?
kakeladi 11/3/09 at 1:18pm
........any substitutes for sour cream, cream cheese or buttermilk?....... Some have used yogurt in place of the sour cream. Check out my *original* WASC recipe.......http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
cake_sista 11/4/09 at 8:59pm
I absolutely love this cake, I use buttermilk instead of water when I do it, comes out super moist!
nadia0411 11/7/09 at 5:29am
it was moist and firm, v nice taste but i have two issues, it was very sweet and i want to make it from scratch, any ideas?
Melissa71 11/13/09 at 5:35pm
Made this tonight and have two comments... There wasn't a cooking time listed so I had to figure it out. Second, I used a 12X18 sheet pan only to find half the batter filled ONE pan. Therefore, the recipe as written is for TWO SHEET CAKES. I used commercial sheet pans and baked each at 325 for exactly 39 minutes. Hopefully the cake will live up to its reputation and but worth the effort of figuring out the logistics.
diane0421 11/21/09 at 5:10pm
okay the first time i tried it came out well the taste is very good but now everytime i try to do it its either undercooked or overcooked help i really like it does anyone have this recipe from scratch
Cake Central › Recipes › White Almond Sour Cream Cake (WASC)