Hey all,

I personally really enjoy WASC. However, I've been getting mixed reviews from both friends and family. I guess there are those who do not like the subtle almond flavor because the moistness of this cake can't be beat.

I'm just curious what your feedback has been for those of you who use the WASC recipe and does anyone have another white cake or recipe they prefer and is willing to share.

Looking forward to your responses & thanks!

I'm not sold on it but I keep trying. I find it too dense, pound cakeish but moister than pound cake.

I actually don't like the crumb of this cake. I've made it once but didn't use almond.

I make the "pound cake" recipe on the side of the box - 1 box instant pudding, 4 eggs, 1 cake mix, 1 c water, 1/3 c oil.

I probably wouldn't like the cake flavour wise because I don't like almond flavour - real almonds are great to eat though.

I love it, and haven't served it to anyone who hasn't loved it.

Have you tried to use all vanilla, or another flavoring instead of the almond? It won't mess with the moist-ness (is that even a word?) of the cake, but might make the flavor better for some.

Obviously it would then be a wvsc instead of a wasc.

Hi ~ I am a fan of scratch cakes myself. But I have made WASC and have gotten positive feedback. However, there are those in my family who do not like almond flavoring (at all!) and they always seem to notice when I try to sneak it in recipes . I like SpringFlour's suggestion of trying different flavorings. I'd say give it another try.

Like a previous poster, I'm not real crazy about the crumb either. I don't use almond flavoring at all, only vanilla. I've tried white, chocolate, white chocolate and the result is still the same. Of course, kinda like a computer.....COULD BE THE OPERATOR! LOL

Beth in KY

I actually really, really like the WASC and have had 0 complaints about it. I have told no one it has almond flavoring and no one has said a word BUT I cut the almond flavoring quantity called for in the recipe in half as I am not a huge fan of almond flavoring. I prefer scratch baking & cooking and think that the texture and moistness (it's a word now lol) are great, as well as the flavor when the almond is cut in half

it is the ONLY recipe I use regardless of the cake flavor. I love the finer crumb like a pound cake, but then again I love pound cake. The almond isn't my favorite, but using vanilla or creme bouquet or the princess cake emulsion is good in it. I'm getting ready to try the strawberry version mentioned in the Gourmet flavors thread.

Everyone has their own personal taste and preference, not everyone is going to like it, but it's usually a safe bet with my family and friends.

It's my main box cake recipe that I make, but I don't often make the almond version of it. I've made it Vanilla, yellow, banana, chocolate, princess flavored, etc. Play with the flavorings and you'll find what gets rave reviews and what doesn't. I will say however that whenever I've served the WASC with the almond flavoring that's been a HUGE hit. Hope that helps some!

I'm a hobby baker so don't have a huge base from which to compare.....but....friends, family and coworkers absolutely love the wasc. It's definitely a hit in my little world!

Have you tried the WASC w/o Almond. I think the majority of people who talk about WASC talk about it as a base, meaning the idea of using 1 cup flour, 1 cup sugar etc. Not necessarily the white mix w/ almond... and instead a multitude of different variations of box mixes and flavorings.

I usually add an extra egg in there and I find it helps w/ the density and makes it more cake like... just like in brownies. Fudge brownies: 2 eggs, cake like brownies: 3 eggs.

I look at it this way - if you (or anybody) loves the texture, density, moisture, etc.. the flavor can be changed. kwim?

I find it to be wet...I'm not a fan but I tend to favor cakes with a fine crumb.

not to highjack the thread but what's princess flavored?
BTW I love the versatility of the wasc base recipe...endless flavors really.

I've only tried kakeladi's WASC and find the crumb is light and the texture is finer than a pound cake but still firm enough to stack. So far everyone that's tried it, loves it! And I use the almond extract with a touch more vanilla than the recipe calls for, but no butter extract.

I am a scratch baker like some PP and this is the ONLY box mix cake I make because so far, I haven't found any white scratch cake recipes that rival this one in texture.

In this thread here there are tons of other links to tons of different boxed cake variations (as well as frostings and fillings). If you don't like WASC, try one of them, surely one will work for you: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=625803&postdays=0&postorder=asc&&start=0

Princess flavor is a unique emulsion made by LorAnn (of the famed LorAnn oils) and the closest thing I can equate it to is 1 tsp of Vanilla, 1 tsp of Almond and 1 tsp of lemon. It doesn't sound great but it has a wonderful flavor to it. It's also an emulsion, not an extract, so it's much thicker than an extract.

at first i was leary on the whole boxed mix thing... then i tried it and everyone raved about it... it is better the next day.... if you/they do not like the almond flavor why not just swap it out?? vanilla would work just fine instead! HTH

I've tried a lot of different variations of this...and had it come out really different. I'm picky about the crumb. I like a nice fine textured crumb and some mixes/variations have a nicer crumb than others. One thing that helps a TON with texture is to sift the mixes and dry ingredients. I usually use DH white, with 4 whole eggs, and I use 1 T vanilla and 1 t almond...sometimes I'll use a lorann flavoring too if I have it.

why i'm not a fan:

1) i only bake scratch, and over here box mixes are not super cheap, i'd rather bake from scratch. unless anyone has a scratch WSC (not a fan of almond flavoring at all), i'm willing to try again (hv tried 3 times, 1st being with almond, i threw that one out)

2) i find the texture is too sticky & dense, as if it's a hard pudding. can't get used to that, yet, for cakes.

3) did i say i don't like almond flavor (but i love almonds themselves)? anyways, like everyone said, that isn't a prob, as we can use other flavors, and i've tried with my last two batches.. it's just the texture that i'm having probs with... or did i make a mistake baking?
but my scratch cakes never have any probs all the while..

I'm pretty new to all of this but I do have a white box cake recipe I found that everyone I've baked it for loved.
White Cake Recipe:
1 (18.25-ounce) box white cake mix (Duncan Hines preferred)
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon cornstarch
½ teaspoon baking powder
4 extra-large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon butter extract
2 tablespoons vegetable oil
1 1/2 cups warm water

Preheat oven to 325 degrees F.

In a large bowl, combine all the cake mix, flour, sugar, cornstarch, and baking powder; beat with the mixer to combine and to fluff up the mix (this will give you a lighter texture to the cake).

In another bowl, combine the eggs, oil, vanilla and butter extracts, and warm water; stir gently to break up the eggs. Pour the liquid mixture over the dry ingredients; using your mixer, mix on low for 2 minutes. Stop the mixer and scrape the bowls side and bottom. Mix for an additional 1 minute on low.

Bake for 40 to 45 minutes or until the cake is golden and a tooth pick comes out cleanly. Remove from oven and Place the egg pans, cake side up, on a cooling rack. Allow the cakes to cool completely before removing them from the pans. Cakes have a tendency to flatten out if they are removed from the pans while they are still warm.


Sorry it's a long read but it is a great recipe. Hope that helps...

You guys have me scared silly! I just used the WASC recipe for the first time today for a cake that was ordered! Just maybe I need to make ME one first... It looks great! and smells even better! Although I did notice that it seemed more moist than my other recipes I've been using.

Thanks, caseyhayes, for sharing. I have bookmarked this page to try it out.

I enjoyed the WASC recipe I tried on here, but it was a bit dry. I might try the whole eggs suggestion next time. Taste is such a personal thing that it's hard to recommend things to others. I think the only way is to bake, bake, bake, and make notes of what you like and don't.

The WASC is ok, but I can tell it's from a box. However, everyone that I've made it for has loved it, & no one has guessed - unless told lol! - that it might be from a box..

I made some heart cupcakes and decorated them like wedding cakes for a shower out of this recipe. Everyone loved the flavor! Good luck!

I've made it a couple of times, and my friends and family who have had my other cakes didn't like it. They prefer what I normally do, which is a box mix with a box of pudding and an extra egg. My husband says it is too dense. (We don't really like scratch cakes. They are too dense for our taste. I grew up on box mixes, so I guess that's why I like box cakes.) I thought the WASC tastes good, but I prefer the other kind.

I've heard more people like it than dislike it. It's really up to individual taste and density preferences of cake.

My favorite version of WASC is to double the recipe and sub out 1c of water with kahlua. My recipe calls for 2 2/3c water and has oil in it. I know some don't, and I have not had luck with the others. My only dislike is the heaviness of the cake. Sometimes it's too dense for my liking. I've never had any complaints from friends and family (other than my husband, he hates it). Maybe he's the only one thats honest with me? Hmmmmmm

Tried kekeladi's original recipe and loved it. I love the texture and flavor. I do alter the flavors though. I've done vanilla, mocha and chocolate. I think it is great, I just sometimes find my cake a little gummy like.

I've never made WASC with the "A"! I find that people are very polarized when it comes to almond flavoring so I leave it out. I double the amount of vanilla and it comes out great. Vanilla is the only flavoring I use and everyone loves it. Also, to make it fluffier and not so dense, whip your egg whites, then fold them in at the end. It comes out like a pound cake for me and it tastes great. I find scratch cakes to be floury and dry and crumbly so this is the opposite of that.