White Almond Sour Cream Cake
White Almond Sour Cream Cake (often called WASC) is a white, tender, moist cake that has a fantastic from-scratch flavor. You would never guess this recipe is made from a doctored cake mix. Everyone loves it!
Equipment
- stand or hand mixer
- large mixing bowl if using a hand mixer (If you don't have a mixer, you can mix by hand with a whisk.)
- whisk
- measuring cups and spoons
- glass measuring cup
- Rubber/silicone spatula
- three 6-inch round cake pans or two 8 or 9-inch round cake pans
- Cooling grid
- small icing spatula (for loosening the cakes from the pans and frosting your cakes)
- pastry brush or paper towels (for applying cake release or shortening to your pans)
Ingredients
- 1 box (14.25 oz) white cake mix I use Betty Crocker
- 1 cup (120g) all-purpose flour (plus 3-6 tbsp more if flouring your pans)
- 1 cup (198g) sugar
- 3/4 tsp (9g) salt
- 4 large egg whites
- 1 1/3 cups (306g) water
- 2 tbsp (25g) vegetable oil
- 1 cup (227g) sour cream
- 1 tsp (4g) clear vanilla flavor
- 1 tsp (4g) almond extract
- 2 tbsp (25g) cake release or shortening for greasing and flouring the pans
Instructions
- Grease three 6-inch round cake pans or two 8 or 9-inch round cake pans with cake release and set aside. (If you don’t want to use cake release, you can grease the pans with shortening and flour them.)
- Preheat oven to 325°F.
- Add cake mix, all-purpose flour, sugar and salt to the bowl of a stand mixer or a large mixing bowl. (If you don't have a mixer, you can mix by hand with a whisk.)
- Whisk dry ingredients together until combined.
- Add egg whites, water, vegetable oil, sour cream, vanilla flavor and almond extract to the dry ingredients.
- With the paddle attachment, mix on low speed for 30 seconds. Scrape down the sides of the bowl with a rubber/silicone spatula. Continue mixing on low for 2 minutes.
- Pour batter evenly into your prepared cake pans.
- Bake cakes in preheated oven for 30-35 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs attached. (Start checking the cake after it has been in the oven for 25 minutes.)
- Remove cakes from oven and cool on a cooling grid for 10 minutes.
- Loosen cakes around the edges with a small spatula and invert onto the cooling grid. (I like to add paper towels because they peel off the cake instead of sticking to the wire grid.) Let cool for 1 hour or more, until cool to the touch.
- Once the cakes are cool, frost with your favorite buttercream.
- Enjoy!
Notes
Calorie content is based off of one slice of cake that is cut into 8 slices. Does not include calories for frosting. This cake serves 8-10, depending on how big you slice the cake.
Makes about 25-28 cupcakes. Reduce baking time to 18-22 minutes.
Can also be baked as a 9 x 13 sheet cake. May need to increase baking time to 35-45 minutes.
Storage
Room temperature: For an unfrosted cake, store wrapped tightly in plastic wrap or in an airtight container for up to 3 days. For a cake frosted with standard buttercream, you can store it covered in a cool room for 1-2 days.
Refrigerator: Store unfrosted cake, wrapped tightly in plastic wrap or in an airtight container for up to 5 days. You can also place the wrapped layers in an airtight container or sealable bag to provide extra protection. Store frosted cake in an airtight container or cake carrier for 5-7 days.
Freezer: For unfrosted cake, wrap each layer in plastic wrap, seperately, and then with aluminum foil. For entire frosted cake, freeze for 1-2 hours until the frosting is hard, then wrap it tightly in plastic wrap and then aluminum foil. You can also freeze cake in an airtight freezer container. Cake can be frozen for up to 3 months.
Thaw overnight in the refrigerator or on the counter for 30-45 minutes.
