Wasc Cake Recipe 1
- 1 box (1 box) white cake mix I like duncan hines
- 5 oz (142 g) AP flour 1 cup (spooned into cup, not scooped)
- 7 oz (198 g) granulated sugar 1 cup
- 1/4 tsp salt
- 9 oz (255 g) sour cream 1 cup room temp
- 4 oz (113 g) melted butter 1/2 cup
- 8 oz (227 g) milk 1 cup room temperature
- 4 large (4 ) egg whites room temperature
- 1 tsp (1 tsp) almond extract
- Cake Pans
Wasc Cake Instructions
- The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it on medium speed for 2 minutes!
Voila! Cake batter is ready. Pour batter into two prepared 8″ pans and bake at 350ºF for 30-40 minutes or until a toothpick inserted comes out clean. It’s ok to bake your cakes for longer if you’re using larger pans.
- Don’t worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe.
- This recipe makes enough batter for three 6″x2″ cakes or two 8″x2″ cakes (round).
- This recipe makes 40 cupcakes with about 1.25 ounces of batter per cupcake tin.
- You can replace 4 egg whites with three whole eggs if desired
Wasc Cake Recipe 2
- 1 box white cake mix (regular size)
- 1 cup (126g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 tsp. table salt
- 1 cup sour cream, room temperature
- 1 cup water
- 4 egg whites
- 1 tsp. clear vanilla extract
- 1/2 tsp. pure almond extract, can use imitation if there are allergies
- Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
Add the rest of the ingredients and mix on medium-low speed with a stand mixer or medium with a handheld mixer for 2 minutes.
- Pour into two 8-inch round prepared cake pans.
- Lightly tap cake pans on counter to bring air bubbles to top.
Bake at 325 degrees for 25-35 minutes, or until an inserted toothpick is removed mostly clean. Do not overbake.
Wasc Cake Recipe 3
Wasc Cake Recipe
- 3 cups all-purpose flour (390 grams)
- 3 cups granulated sugar (600 grams)
- 2 1/2 tsp baking powder (10 grams)
- 1 tsp salt (6 grams)
- 1 cup unsalted butter, room temperature (226 grams) – 2 sticks
- 1 tsp vanilla extract (4 grams)
- 2 tsp almond extract (8 grams)
- 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
- 1 1/2 cups full-fat sour cream, room temperature (382 grams)
- 1/8 cup vegetable oil (28 grams)
Almond Buttercream Frosting
- 3 cups unsalted butter, room temperature (678 grams)
- 11 cups powdered sugar (1375 grams)
- 1 tsp salt (6 grams)
- 1/3 cup heavy cream (or whipping cream) (75 grams)
- 1 tsp vanilla extract (4 grams)
- 1 Tbsp almond extract (12 grams)
Wasc Cake Layers:
- Preheat oven to 350°F. Line and grease four 7 inch pans with parchment rounds.
- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with the whisk attachment until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated.
- Add the sour cream, vanilla extract, almond extract, and oil, and mix at a low speed until fully incorporated.
- Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn’t over mixed).
- Divide batter evenly between the prepared cake pans (about 450 grams per pan). I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
- Bake for 33-34 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops, sides, and bottom of the layers, to remove any caramelization.
Almond Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Once fully mixed, add in the vanilla extract, almond extract, and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color
To Assemble The Cake:
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of buttercream between each cake layer.
- Apply a thin coat of frosting around the the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!
This recipe can also be used to make sheet cake! One batch will make 2, 9 inch x 13 inch cake layers that are about 1 inch tall. I did this will the cake pictured above, and cut 4 square cake layers from my sheet cakes.
One batch of cake batter makes about 1800 grams. If you plan use four circular cake pans, add 450 grams of batter into each pan.
Once the layers have fully cooled, I like to trim the caramelized bits from the sides of the layers using a serrated knife to make sure my layers are perfectly white.
These cake layers can be made in advance!! Learn more about how far in advance they can be made, and how to properly wrap them in my post on how to make cake layers ahead of time.