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
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
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- ***One recipe makes: one 14″ round + one 6″ round
- or one 16″ round
- or one 12″ round + one 10″ round
- or one 12×18″ sheet cake
- or one 12″ round + one 8″ round + one 6″
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- Half a recipe makes: two 8″ rounds
- or two 6″ rounds + 6 cupcakes
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White Almond Sour Cream Cake (WASC), 9.6 out of 10 based on 449 ratings
244 Responses
kimelderbarton
September 6th, 2009 at 7:21 pm
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
September 7th, 2009 at 1:43 am
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
September 18th, 2009 at 6:44 am
My new favorite cake! Thanks!
mwest110
September 21st, 2009 at 7:57 am
Very moist yummy cake.
Barb1959
September 25th, 2009 at 4:47 pm
Can you easily 1/2 the recipe without any problems.
Barb1959
September 25th, 2009 at 4:48 pm
Sorry, second question. Do you know if you can use the powered egg whites instead of fresh.
CakeJediChic
September 27th, 2009 at 1:34 pm
Barb- I half it all the time
sidzmom
September 28th, 2009 at 6:50 am
bake at 325* for how long?
AngelaAS
October 5th, 2009 at 5:34 am
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__
October 6th, 2009 at 4:50 pm
You must have done something wrong. Seriously.
conchita
October 12th, 2009 at 8:26 pm
what cake mix can I use? DH BC, or phillsbury
thanks
frankdiabetes
October 19th, 2009 at 3:45 pm
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
October 23rd, 2009 at 11:51 am
Really? It worked in my 5 qrt. A little tight, but it did it!
cjford
October 27th, 2009 at 8:55 am
How long do bake it?
nadia0411
October 30th, 2009 at 7:15 am
any substitutes for sour cream, cream cheese or buttermilk?
kakeladi
November 3rd, 2009 at 2:18 pm
……..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
November 4th, 2009 at 9:59 pm
I absolutely love this cake, I use buttermilk instead of water when I do it, comes out super moist!
nadia0411
November 7th, 2009 at 6:29 am
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
November 13th, 2009 at 6:35 pm
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
November 21st, 2009 at 6:10 pm
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
fofura
November 21st, 2009 at 11:15 pm
I made this yesterday with coconut extract and it was awesome! Not only tasted good but baked up perfectly. This is now my go to cake (with different extract as needed)…thank you for posting. BTW will fit a 11X15 and 8″ round as well
TerriLynn
November 25th, 2009 at 12:22 pm
Does anyone recommend a flavored filling for this? Like strawberry or raspberry? It sounds so yummy, it may not need a filling. :0)
CakeJediChic
November 28th, 2009 at 11:46 am
ive used raspberry filling and it was yummy!
December 3rd, 2009 at 10:51 am
I love this recipe!
Does anyone know how many cups of batter that this recipe yields??
I’m trying to plan a wedding cake and I am using this recipe!
Taralyne
December 5th, 2009 at 8:08 am
I’m about to try this recipe for the first time. Rather then go buy white cake mix, can I use the lemon cake mixes that I currently have and should I make any other adjustments?
anku
December 14th, 2009 at 2:46 pm
what should I do make this dairy free??
Teekakes
December 16th, 2009 at 2:18 pm
Just an FYI…one batch makes five 6 x 3 rounds using 3 cups batter.
This is such a wonderful recipe and it’s verstile too!
lvbakingmom
December 17th, 2009 at 8:31 am
Anku, I make it dairy free all the time. I use either soy yogurt or vegan sour cream in place of the sour cream. It still tastes very good.
tallgood
December 21st, 2009 at 10:08 pm
I’ve found that you can use any flavor of cake mix in this recipe. You might want to sub out the flavorings and extracts to correspond to the cake mix flavor, but use approximately the same amounts. For get togethers, I make half batches with one cake mix. Since there is only DH and I in household, I even make quarter batches (using half box mix, contents weighed), so we can enjoy more flavors.
anthropia
January 1st, 2010 at 11:03 am
I tried this recipe yesterday and it was moist and delicious. I used chocolate coconut filling and coconut cream icing with it and it was a bit too much. What icing do you recommend with it? Does Cream Cheese frosting go well with it?
mamawrobin
January 2nd, 2010 at 8:57 pm
I love this receipe. I can always depend on it to be perfect everytime! I like it with either ganache or just plain ol buttercream.
NancyP79
January 5th, 2010 at 12:03 pm
I love this cake recipe! I also made it into a strawberry cake subing puree for water, I used vanilla instead of almond, & six whole eggs. It didn’t rise as much but tasted awesome. It was great with cream cheese icing too (my family likes equal parts cream cheese & powdered sugar) Also, I ran out of sour cream at 1 1/2 c and used the old 1 T lime juice in <1 c evap. milk
Jkeliij
January 6th, 2010 at 9:56 am
Does anyone know if you can put this in a 9 x 13 pan?
raidercat
January 6th, 2010 at 8:32 pm
This is my go to cake. I add a tablespoon of meringue powder and is rises fluffy. the height is perfect for my cakes. I’ve also done a chocolate version, i used chocolate chocolate milk instead of water, and for extract i used 1 teaspoon of Almond and 1 teaspoon of rum. and for the big chocolate lovers you could add chocolate chip pieces..Yummy.
raidercat
January 6th, 2010 at 8:34 pm
i meant to say i use 2 teaspoons for each extract….Enjoy
Betccqlz
January 12th, 2010 at 2:08 pm
for Jkeliij — I just tried the halved version for a 9×13 pan. The batter filled the pan higher than I would have usually expected for one batch, but it was still workable since it didn’t rise a ton.
juleskaye518
January 22nd, 2010 at 12:21 pm
Can I use whole eggs? I don’t care that the batter wont be bridal white.
mombenway
January 29th, 2010 at 8:35 am
This cake is fantastic. It is my most requested flavor. I have used it for weddings, birthdays, baby showers, and just because. The density is perfect. Held up very nice in a 4 tier wedding cake. I’ve also cut the recipe in half and had no trouble. Alway more than enough. I lost the recipe and went into a panic because I couldn’t remember where I got it from. Thank You for posting it!!!
dsuggs
January 29th, 2010 at 7:54 pm
I cannot say enough good things about this cake. It was so moist and flavorful and had just the right amount of density. It was a dream to cut as well. Excellent cake.
jsc2010
January 30th, 2010 at 1:25 pm
trying this recipe out for the first time today. I’ve done kakeladi’s version and am now doing this to compare. I 1/2 v’d this recipe to fit a 9×13 pan. Used white cake mix with pure vanilla extract and 3 whole eggs instead of just whites. Baked at 325 with bake even strips for 40 minutes. Stuck it straight in the freezer to lock in moisture.
jsc2010
January 30th, 2010 at 2:35 pm
This recipe is absolutely the best. Very moist. Perfect. Made minor alterations (whole eggs instead of just whites) Can’t wait to try it with other flavor mixes.
noahsmummy
January 31st, 2010 at 3:22 am
may sound a very very very stupid question.. but ive tried to find the answer.. with no luck. =(
any way, what does it taste like? the “Almond” part in the title kinda scres me…=/ but all your rave reveiws suggest this is possibly the best ever cake in history. lol
any way, im after a “strong vanilla” flavoured cake that is good for carving too.. any suggestions to how to maipulate this recipe? thankss!=)
rubberduckie
February 3rd, 2010 at 8:01 am
I would love to try this recipe but as I’m in the UK i’m not sure what I should use as the Cake Mixes, does anyone have a suggestion
)
honeybunny1969
February 5th, 2010 at 4:43 am
I would like to use this recipe for petit fours. I do not want to make a lot of them nor do I want to layer them with filling. i just want a moist white cake that can be cut into 1 to 1 1/2 inch squares. What size pan should I use if I want to only bake half of the recipe? This will be my first time making petit fours but I think I would not waste as much cake if I bake in a square pan instead of round. Please help. Any ideas for icing for petit fours plus size of pastry tips for decorating? What type of icing should be used to decorate them? Thanks.
honeybunny1969
February 5th, 2010 at 4:57 am
I forgor ask how long to bake the cake in the size pans recommended?
neecerator
February 8th, 2010 at 7:53 pm
I made this cake for my Grandaughter’s 2nd birthday and used the WonderMold for a Barbie Cake. It was delicious! I even colored the batter to make it look like a tie-dyed effect. It turned out fantastic! It tasted great and looked really, really interesting! If you PM me, I’ll send you a picture or 2 of the inside and outside of the cake. Love this recipe!
mommy_of_3_DDs
February 10th, 2010 at 11:31 am
I sub vanilla yogurt instead of sourcream all the time with FANTASTIC results!
mommy_of_3_DDs
February 10th, 2010 at 11:33 am
For the poster who was scared of the almond and wanted strong vanilla… replace the almond with more vanilla… I do this all the time! I have but allergies in my home so we do not use almond at all! I’ve also used butter flavor, raspberry flavor, ect!
cmwedell
February 19th, 2010 at 5:40 pm
awesome!!! I just made 2 12x2in cake with this recipe. They came out perfect! They look beautiful and I now have a great easy recipe for the wedding cake I’m doing in May! Thank you! I think this is so much better than the one that adds pudding!
Kibosh
February 21st, 2010 at 7:24 pm
You could try using the french vanilla liquid coffeemate flavours instead of the milk to add a more distinct flavour.
Spectra
February 23rd, 2010 at 6:32 pm
I love this recipe! I just have one question, what is the best icing for it? I used my usual buttercream icing, half salted butter, half shortening, meringue powder, water, vanilla, and separately the two tasted great, but when I ate the cake with the icing it seemed soo sweet. So I was wondering if there is a better icing to use for this cake or if my icing recipe should be replaced?
Kakesbykay
February 27th, 2010 at 6:08 pm
I tried this recipe for my first wedding cake and it was a HIT!!!
Thanks
Can’t wait to try chocolate
cfpeoples
February 28th, 2010 at 11:13 am
I can’t wait to try this. Does anyone know how it works for carving, or which is the best recipe for carving? Thanks!
KristasKakes78
March 2nd, 2010 at 11:04 am
I am looking to make a three tier wedding cake with raspberry filling.
Is this dense enough to be stacked with soft filling in between each layer?
Thanks
got4boyz
March 4th, 2010 at 4:01 pm
hmm i just got done making mine and it hardly rose! tastes great, but why didnt it rise??
romsey
March 5th, 2010 at 9:48 pm
how long is the baking time??
quack
March 5th, 2010 at 10:26 pm
if you use whole eggs instead of just whites, will you still use 8 eggs for the recipe posted?
KristasKakes78
March 6th, 2010 at 11:59 am
When using whole eggs I tend to use 3 whole to replace 4 whites.
Hope that helps.
quack
March 7th, 2010 at 7:38 am
Thanks KristasKakes78. I felt stupid even asking that question! I was not sure if some who commented here used the same amount or what ^-^
eangelgod
March 8th, 2010 at 2:42 pm
Hi! I am making this cake for my fathers 70th birthday. Does anyone have an updated recipe I can use for 11X15 layer cake…I need all the help I can get..thanks !
GenGen
March 10th, 2010 at 2:07 pm
looks good so far, i shouldn’t have opened the oven early though. it was nice and even till i checked it too early. now its fallen a bit in the middle
GenGen
March 10th, 2010 at 6:50 pm
well i brought home the oops cake, the non almond wasc cause it was sunken in the middle but it by flavor was a hit with the kids, even my son who (looks both ways) doesn’t like cake.. he even liked this one
i may even try it again friday!~
appletaffy224
March 17th, 2010 at 6:17 pm
Love this cake! Made 1/2 sheets, whole sheets, doll cakes, etc… Thank you for the recipe and great ideas!
Megs1025
March 21st, 2010 at 5:24 pm
Wow! This cake is awesome.. I’ve been wanting to try it out, so glad I did. Everybody loved it! Recipe made giant cupcake (wilton pan), 12 large cupcakes, and 24 small cupcakes. I filled the small cupcakes with raspberry.. so delish!
dacash
March 24th, 2010 at 6:38 pm
So I tried this recipe!! Exactly what I have been looking for!! Thank you so much to whoever came up with this. Does anyone have a chocolate cake recipe that is just as easy & delicious that holds up this well. Or is there a way to turn this one chocolate?
Ren715
March 26th, 2010 at 9:43 pm
To all the experienced bakers…if I make a whole recipe in an 11 x 15 inch pan, how high should I fill the pan?
eangelgod
March 28th, 2010 at 7:10 am
I want to make the cake today and half the recipe..How long do I bake the cake…recipe does not say ? and what kind of frosting? I am thinking maybe a pineapple -orange filling or a strawberry???? any advice..PLease HElp…LOL Thanks any advice will help me
debbief
March 29th, 2010 at 7:52 am
Has anyone used this recipe at higher altitudes? If so, do you make any adjustments? I’m in Denver at 5000′+. I have a hard of a time finding/adjusting cake recipes that don’t sink or turn out like a pancake. If I do, then they turn out dry and hard. I think I finally tweaked a chocolate cake recipe enough to my liking, but now I need a good basic yellow and/or white cake that I can rely on. Oh and I’ve been requested to make a cherry cake next. Haven’t been able to find any kind of cherry flavoring or extract. I was thinking about just mixing in some syrup from cherry pie filling… Advice, ideas??? Thank you!
eangelgod
April 7th, 2010 at 8:57 am
I made the cake last week! I cut the recipe in half. Made 2 9inch deep pans..and to much success! It was very moist and a hit with my partner, family and co workers! I did a double cream cheese frosting on it (white) and cut up some fresh strawberries mixed with strawberry glaze as the filling..Now I will use it to make a sheet cake (11X15) for my nieces baptism.
Wafflesprinkles
April 11th, 2010 at 12:14 pm
I was going to cut the recipe in half and make it in a character pan but i dont see any times on the cooking. How long should i bake it for?
Cara425
April 15th, 2010 at 6:31 pm
This recipe looks great! I have a Confirmation cake to make for next weekend and was looking for a larger recipe for sheet pans. I see that it looks on the sweet side after being baked. Is a less sweet buttercream best, like an IMBC to ice with, or can anyone recommend a good icing to pair it with? Thanks!!
bobbyz
April 20th, 2010 at 7:30 am
Could I make a Italian cream cake using the WASC recipe? If so how would you change it over?
MsCocoa
April 24th, 2010 at 10:47 am
Was just wondering if cake flour can be used in place of all purpose flour?
KayMc
May 6th, 2010 at 5:20 pm
I’ve noticed that about 6 people have asked how long to bake this, but there’s not an answer. Does anyone know how long to bake two layer pans of this recipe? Thanks in advance…
lokiychina
May 7th, 2010 at 5:30 am
Just tried this recipe and it came out delicious…awesome recipe, I full recomend it. Thanks for posting it.
Jessi83
May 13th, 2010 at 6:44 am
Hey, if this helps anyone, it yields about 14 cups of batter for a whole batch. When it comes to baking time, at least for me, it varies! Depending on what size of pan is used, and how full you fill the pans (I’m sure I fill mine too full, but I want to make sure that I have a full 2″ cake. I’m sure it’ll get better with practice) I cook with convection. So, I usually start at about 40-50 minutes and work from there! Sorry, not much help! I’ve used this recipe for 6″ rounds, up to 14″ rounds and everywhere in between, and always comes out great for me!!
sanasim
May 13th, 2010 at 5:35 pm
Review r great i had tried the sour cream WASc not this egg wites one..
would like to try it… What difference does a WHOLE EGG and Just EGG WHITE bring to a sponge.. can anyone guide me please
crazygrammie
May 14th, 2010 at 10:08 am
really disappointed. i made the recipe and it didn’t rise at all. None from what the batter level was. I didn’t leave anything out and my oven never has a problem, i make cakes every week. Now i have a half high cake and can’t even taste it because then i’m cutting in. Very disappointed.
appletaffy224
May 19th, 2010 at 7:07 pm
Hi everyone! Just wanted to say this cake is great for carving and you can use any boxed cake mix and it works! Thanks again, Love this recipe!
angmorri
May 24th, 2010 at 10:22 am
hi, is there any difference between clear vanilla and pure vanilla extract? please help! I’m new making cakes and I’m looking for a recipe to make tier cakes, thank you in advance!
cstape
May 28th, 2010 at 7:38 am
Great cake! I made it last night just testing flavors for my sons birthday cake. It turned out great. I cut the recipe in half and made two 9 in. rounds. I baked them for about 37 minutes. I used three eggs like kristaskakes78 suggested. I just used buttercream, but will try a filling the next time. Thanks for posting.
ssthebest
June 10th, 2010 at 11:01 pm
This is the best cake ever! To those who have a problem with it being heavy or falling, I tested this with a few brands of cake mixes. Pillsbury and Betty Crocker both fell. I don’t know if they have more pudding in the mix or if it has to do with the fact that I am at a higher altitude but the only ones that have done well are Duncan Hines and Western Family cake mixes. I also used the Wilton strips that help the cake rise evenly as it cooks. It turned out beautifully! Hope this helps!
dreyna16
June 17th, 2010 at 9:57 am
I made this cake and altough I was not crazy about it, everybodyl loved it. I think it is too sweet for my taste and that’s why I used a pinneapple filling I found here which worked great with it. I can’t wait to try the chocolate version.
June 19th, 2010 at 8:10 pm
I just finished this cake. I halved the batter and it made 2- 9inch rounds. It baked for about 50 minutes at 325. It came out of the oven absolutely looking perfect! I also used the bake even strips. I have had a terrible time with white cake because it always crumbles- not this one! It leveled and stacked perfectly! Thank you for this recipe- it will now be my go to white cake!!
Summer02
June 30th, 2010 at 8:52 am
Im new to this recipe Im thinking about making cupcakes can you please give me an estimated time of cooking thank you.
lovenintheoven
July 1st, 2010 at 10:48 am
can someone PLEASE give me a bit of feedback. i have made 2 14″ cake layers from this. i think i overbaked the first. it was the ENTIRE recipe in a 14×3 inch round pan. the batter filled perfectly to the depth of the pan. i baked for 1.25 hours, as a toothpick was not coming out clean. it was a medium golden brown. baked another batch, this time filling a 6×3 inch round pan about halfway up, then the rest in the 14×3. the 6 inch even took an almost an hour. took the 14 out at 1.10 hours. the 14 is a light golden brown now, looks good. HAS ANYONE EXPERIENCED THESE VERY LONG COOKING TIMES?
lovenintheoven
July 1st, 2010 at 11:38 am
***from above…i don’t mean the batter filled the WHOLE depth of the pan, just above halfway, perfect room to rise:)
cakegirl000
July 8th, 2010 at 9:09 am
Is this cake sturdy enough to sculpture with, to make a topsy turvy cake?
tjsche81861
July 14th, 2010 at 7:26 am
I can’t wait to try this recipe for my niece’s 16th birthday. But she wants chocolate, so what should I add to change it up? Also would like to know if it holds up for a topsy-turvy? Regular cake mixes just aren’t dense enough for that!
gracie07
July 15th, 2010 at 12:29 pm
Someone else has already asked these questions, but has anyone tried to do this homemade? Also, has anyone tried cake flour (how much) and buttermilk (how much) instead of sour cream? Thanks!!!!
natkar
July 15th, 2010 at 1:47 pm
This cake is awesome! It is my go to cake & turns out perfect every time. I just made half a batch into cupcakes. It made 32 small cupcakes. Half of it I kept white, the other half I added frozen blueberries to the batter…can’t wait to try them when they finish baking!
. Thank you for this awesome recipe!
divinecc
July 21st, 2010 at 3:19 pm
This recipe is wonderful, I have tried it many different ways! Thanks
CountryCakery4
July 29th, 2010 at 12:02 pm
Lovinintheoven: In response to your question about baking times, a 14″ cake is quite large and it is reasonable to expect that it would take an hour to bake. It can also depend on your oven type and size. I’ve found that with the 3″ pans, because you can put more batter in there (to fill to halfway) that cakes do take longer to bake. I also heard somewhere that you should never fill a cake pan more than halfway. HTH
wildflower_girl
July 29th, 2010 at 7:45 pm
I have made this cake with white and chocolate. I have gotten rave reviews on both. I have one customer who only order the WASC Two large angled spatulas up.
Babypickles
July 31st, 2010 at 8:16 pm
I made this today and though it was a lot of trial and error it turned out awesome and tasted incredible! Next time I want to halve it and make cupcakes. My 9″ and 8″ rounds took about 45 minutes to bake. The 6″ rounds were done at about 35 minutes.
pooky1969
August 1st, 2010 at 5:39 pm
I read that this cake is really good with cannoli filling. Would buttercream frosting be good with this or do you think there would be too many different flavors going on?
dramatect
August 5th, 2010 at 12:19 pm
i made a raspberry mousse and a chocolate ganache filling for a tiered cake, 1 tier chocolate cake, 1 tier white cake…. can I use this recipe with chocolate cake mix? do we think these fillings will work?
Meagan0079
August 6th, 2010 at 11:07 am
DELICIOUS! I filled it with almond buttercream and got rave reviews!
CreationsofLove
August 12th, 2010 at 10:51 am
I Love this recipe, when I first used it cake came out perfect and was very moist it is my go to recipe for my birthday cake orders everyone loves this cake, and so do I because I dont have any problems with texture or moisture and my cakes rise everytime perfect , the only downside is that when I take the cake out the pan its so moist that the face of the cake always stick any suggestions for that
labsal
August 16th, 2010 at 4:50 pm
I’m totally impressed with this recipe. I’m making a large wedding cake for my daughter’s wedding and it blows me away that the best recipe for wedding cakes was found free on the internet. I searched books and tried (and threw away after family tastings) multiple recipes but this one is fantastic. Many thanks, kakeladi!
cakemomof2
August 20th, 2010 at 12:41 pm
I’ve seen a few posts like this and NO ANSWERS!!! WHY DIDN’T MY CAKE RISE! I made this and tasted fantastic but didn’t really rise – Am i supposed to whip the egg whites first?? Tasted great but would like to have it a little more fluggy/spongy now so heavy – PLEASE HELP!!!!
iluvpeeks
August 25th, 2010 at 7:11 pm
Cakemomof2 Sometimes if you overbeat the batter you can cause it to not rise. Did you only mix on low speed for about 2 minutes?
Kathy
August 27th, 2010 at 8:56 am
I finally made this cake! I’m still working with the cake, today I will fill and crumb coat for my best friends daughter garden party. I had no problems with it rising nor baking, it bakes wonderfull. My only question is ” What is the texture and taste on a WASC I find it a bit dryer than my other cakes, is this normal for a white cake? Does white cake taste a bit dryer than chocolate cake?
lollyponpon
August 29th, 2010 at 4:35 am
Hello all,
I cannot wait to try this recipe here in Australia..and i have read that “any” box mix will work, but just a general question as to what a “white cake” is. I don;t believe it’s something we can get in our supermarkets and so i’m just curious…
thank you for posting this though and i look forward to trying it and then playng around with variations.. i’m just not sure if i should look for certain qualities in the cake mix… also, how big is a cake mix box in the states? just to make sure i’m getting approximately the same amount of “dry” ingredients!
cheers!@
cakemomof2
August 30th, 2010 at 4:39 pm
I may have overbeaten it – i’m going to try a 8″ square one today – i’ll beat it for only 2 min on low and see if that helps – thanks for the suggestion!!
thatsbeautiful
August 30th, 2010 at 7:46 pm
I tried this….the cake looked beautiful….I made adjustments to make a lemon flavored cake…..I used lemon extract in place of the vanilla…..bad mistake….I will never use lemon extract again in cake….I dont see many lemon cake recipes use lemon extract now I know why….I will try this reciepe as is because Im sure if I didnt put in the extract it would have come out good.
thatsbeautiful
September 1st, 2010 at 1:04 am
Creations of love……..it will not stick if you use crisco to grease the pan and a dusting of flour
thatsbeautiful
September 1st, 2010 at 1:04 am
That is crisco not butter.
mmkwynne
September 2nd, 2010 at 8:06 am
To Lollyponpon:
I’m going to try this cake today, but I have a “white cake” box mix here that is 18.25oz or 517g if that helps you. Here in the states we can get boxed mixes that we “doctor” – usually they just call for water eggs and oil – but most of the “doctored” recipes are like what you see above…just changes the consistency to make it easier to decorate with. Hope that helps, can’t wait to try this cake today!
julesh268
September 4th, 2010 at 6:23 pm
No bake times?
ashlynsbowtique
September 9th, 2010 at 6:58 am
Love this cake. I tried it last week for the first time. I am new to cake decorating but needed something to hold up layers with fondant so I gave this a try. It was great! Sturdy yet still moist and had a DELICIOUS flavor! Everyone said how good they thought it tasted. Some said it tasted like wedding cake. Will definately use again. I’m going to try doing it with chocolate cake next time.
Shannellr
September 14th, 2010 at 3:44 pm
“thatsbeautiful”… I’m going to be making this as a lemon cake and was just on my way to get lemon extract when I read your post!! What happened? what do you suggest? As for everyone else, I’ve made this a ton of times (other then lemon!) and I’ve made it as a spice cake, a chocolate cake, a yellow cake… I too have experienced the ‘sinking’ in the middle and it’s also be TOO moist. My modifications that have worked are using 1 cup of sour cream (I prefer yogurt) instead of two. Also, when using the entire egg to include yolks, I use 3 extra large eggs instead of the 4, for a total of 6 instead of 8. When needing it to be white, then I use 8 egg ‘whites’. I use cinamon yogurt for my spice cakes, vanilla for my white or yellow cakes, chocolate milk for my chocolate (thank you Raidercat!!). I also only use Duncan Hines, I’m in NM at 7k feet and it works for me. Pillsbury always spills over.
Shannellr
September 17th, 2010 at 12:24 am
I just made it as a lemon cake. I used 7 full eggs, 12 oz lemon yogurts, (6 oz each) in place of sour cream, used 4 tsps vanilla… it came out PERFECT! i baked a 10″ and two 7″ and that used most of batter. then i made a 2nd batch and that filled one 8″ and two 9″. It’s dense, moist, not soggy and YUM! Oh, and I used the flower nail in the middle of the 9 and 10 and no baking strips (too lazy) and it baked perfect with no mound, no sinking, and level with the pan!
Msjckson
September 17th, 2010 at 12:54 pm
Would I just use 2 boxes of yellow (DH cake mix to make this a yellow cake or just use whole eggs, or both? Thanks
divinecc
September 18th, 2010 at 2:39 pm
MsJckson I have tried it with yellow cake mix using whole eggsI didn’t like the end result so next time i tried it using just 4 whole eggs and it worked great!
divinecc
September 18th, 2010 at 2:40 pm
Oops sorry I meant 6 whole eggs
chefjennalee
September 20th, 2010 at 7:40 pm
I thought this recipe still tasted like a box cake mix. It was very moist and will most likely taste better tomorrow. Also by what others were saying about the sweetness I decided to cut the sugar by half a cup. I tasted it and thought maybe a quarter of a cup would have been better than half. I thought it was a little too sour creamy. But I also like that it makes a lot of batter for bigger cakes.
divinecc
September 21st, 2010 at 8:10 am
chefjenalee, it definitely tastes way better the next day. It tastes a bit eggy to me the first day. Make sure you do not leave out the almond extract thats what really makes the difference, my fav recipe!
Shepsit
September 21st, 2010 at 9:01 am
Ok just ONE question:
What is cake mix? I know may it sound funny to u but we do not have any cake mix in here. SO, is there any substitution that I use instead of cake mix?
Shepsit
September 22nd, 2010 at 6:00 am
Ok thanks for the CC users I’ve found my answers on the Cake Decorating forum. Can’t wait to try this recipe.
Msjckson
September 23rd, 2010 at 1:19 pm
This was good and I liked the fact that it made just enough for a half sheet cake. I used bake even strips and it didn’t rise to high, it was perfect. No leveling needed. However, I still thought that it tasted like a box cake. It was gone in about 10 minutes, so I will make it again. Also, I read where people said it was too sweet.. I made the recipe exactly as it stated and didn’t see where it was too sweet (most smaller recipes call for 2 cups of sugar). It was very moist as well.
flowergirl1
September 24th, 2010 at 10:29 am
hi guys im in the uk not long got into cake baking never knew that you could dr cakes i find it hard to get a white cake mix were i live any suggestions please what else i could use,what about lemon drizzle cake thank you