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White Almond Sour Cream Cake (WASC)
The only white (vanilla) cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! (Works great for cupcakes, too!) Just leave out the almond extract and substitute it for more vanilla if you want this to be a delicious vanilla cake! *Disclaimer- This recipe STARTS with a box, but it is the added ingredients that makes it so great. I have never had a problem using such recipes, if they taste delicious and work well with my designs. Just as with my chocolate cake recipe, I’ve tested out SEVERAL scratch vanilla cakes, and not one of them can beat this recipe in taste and workability. Hence, it is my favorite.
Servings
Ingredients
  • 2 boxes white cake mix (any brand, and the boxes usually come in 432 gram amounts. Anything relatively around that size has worked fine for me!)
  • 2 cups (220 grams) all purpose flour
  • 2 cups (400 grams) granulated sugar
  • 1 1/2 teaspoon salt
  • 2 2/3 cup (632 ml) water
  • 4 Tablespoons oil (canola or vegetable)
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract (or you can just change this to more vanilla extract if you want to leave out the almond)
  • 2 cups (460 grams) sour cream
  • 8 large egg whites (or you can just use 6 whole eggs if you don't care about the cake being "white")
Servings
Ingredients
  • 2 boxes white cake mix (any brand, and the boxes usually come in 432 gram amounts. Anything relatively around that size has worked fine for me!)
  • 2 cups (220 grams) all purpose flour
  • 2 cups (400 grams) granulated sugar
  • 1 1/2 teaspoon salt
  • 2 2/3 cup (632 ml) water
  • 4 Tablespoons oil (canola or vegetable)
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract (or you can just change this to more vanilla extract if you want to leave out the almond)
  • 2 cups (460 grams) sour cream
  • 8 large egg whites (or you can just use 6 whole eggs if you don't care about the cake being "white")
Instructions
  1. Preheat oven to 325, and prepare your cake pans.
  2. Mix first 4 (dry) ingredients together with a whisk, in a large bowl.
  3. Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.)
  4. Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full.
  5. Bake @325 for about an hour or until toothpick inserted comes out clean. (Start checking with a toothpick at about 50 minutes when using 3" deep pans... at about 40 minutes when using 2" deep pans.
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31 Comments
  1. rayadel2012 1 year ago

    Hi Shawna,
    Wonder for this recipe which size of cake pan you are using please.
    Thank you xx
    Adel

    • Author
      Shawna 1 year ago

      Hi Adel! This’ll fill two 8″ round cake tins that are 3″ deep with batter to spare for extra cupcakes. If you’re only using 2″ deep tins, it’s give you one 12″, one 8″ and one 6″ round.

  2. Teresa Rodgers-Curtis 1 year ago

    Hi Shawna – My cakes didn’t rise and actually fell in the middle. I did use a box pineapple flavor cake mix instead of white so I’m not sure if that was the problem. The sour cream was cold straight out of the fridge (I’m not sure if it should have been room tempter) since all of my other items were at room tempter. I also had to make 2 batches because my mixer is to small to hold the entire recipe. I used three 8″ round x 3″ deep pans and baked them at 325. They cooked through but felt super dense when I put the toothpick in to test, but the tops never browned, they stayed very, very white. The batter, looked, smelled and tasted great but I have not tried the cake yet, it’s for my mom’s bday this weekend so I’m hoping the texture will be ok even though they didn’t rise. Any ideas on what might may have gone wrong?
    PS – I just watched the Ugg boot tutorial – Loved it!!!

    • Author
      Shawna 1 year ago

      Teresa! I wrote you a long reply back, came to find it and it’s gone!! Grrr… I must have not pressed “post comment” or something. *sigh*
      Ok, the sour cream not being at room temp could contribute to the fall 😉 but I’ve used it straight out of the fridge before and it was fine. It could be something to do with the pineapple mix… I’ve only ever used Duncan Heins or Pillsbury and never tried pineapple. Did you use the whole eggs or just the whites? I’d def use the whole eggs with any box mix other than white. Also, make sure you don’t open the oven too early to check on them. That could def cause this recipe to fall. I never open to check before 50 minutes when baking in 3″ tins…even for 6″ rounds. And then if they’re still jiggly, give them at least 10 minutes before checking again. Other than all of that, I’m not sure what would have caused this (other than forgetting an ingredient).

      • Teresa Rodgers-Curtis 1 year ago

        Thanks Shawna – It must have been that I used egg whites vs whole eggs. The box mix just called for the standard stuff as a white cake and I did have everything measured out before I started so I don’t think I missed anything and I didn’t open the oven prior to 50 minutes. I’m still hoping the texture will be ok because the batter was DELICIOUS. The cake is for the family so no big deal if the texture is off. I’ll let you know how it ultimately comes
        out 🙂

  3. Samantha 2 years ago

    Just made this after adjusting for our box mixes having icing in them, just wondering is it meant to be really liquid? Is in the oven so have no idea how it will turn out

    • Author
      cakeheadShawna 2 years ago

      No, it shouldn’t be TOO liquidy, Samantha. I’m hoping it didn’t turn out horribly for you!!

  4. Samantha 2 years ago

    Hi Shawna,
    In Australia our box mixes also include a sachet for icing which is included in the box weight. Should we be taking this into account or are your box mixes the same?

    • Author
      cakeheadShawna 2 years ago

      No Samantha, we don’t have the sachet of icing included with our box mixes. So that’s definitely something to keep in mind!

  5. Sharron 2 years ago

    Hi, Shawna. Just joined, but been a fan for ages. I am just about to make this cake, and as I am in the uk I was unable to buy white cake mixes in the local supermarket, but got them on Amazon with no problem. Ps any chance of the recipe for the pink cake I have seen you use!

    • Author
      cakeheadShawna 2 years ago

      Great to know that Amazon is a good resource for you guys over in the UK! Thanks Sharron!!
      And the pink cake was actually the strawberry version of this recipe!! I swapped out the white cake mix for strawberry and replaced the almond extract with strawberry extract (leaving the vanilla in)! DELISH!!

      • Sharron 2 years ago

        Thanks Shawna,
        This will be a great cake for a little girl.

      • Debbie 2 years ago

        Did you try the strawberry cake?

    • Sharron 2 years ago

      Made the cake. It was delicious. Carved it into a handbag. I can now use this cake for future carved cakes. Going to try the strawberry next.

      • Author
        cakeheadShawna 2 years ago

        Isn’t it so delicious! Glad it worked out so nicely for you, Sharron. It’s great for carving cakes! It’s what I use every time I’m carving. 🙂

  6. Kelli 2 years ago

    can you use this recipe for carving? does it hold up well under fondant?
    I can’t wait to try it!!

    • Author
      cakeheadShawna 2 years ago

      This recipe is perfect for carving and holds us extremely well under fondant, Kelli! This and the chocolate version (and I even make a funfetti version for the kids) are the recipes I use most often!

      • Kelli 2 years ago

        Awesome!!!! Thanks So much!!! Im gonna make it today!!! PS Im absolutely loving being a cakehead!!!!! Thank you for all your hard work!!!!

        • Author
          cakeheadShawna 2 years ago

          So happy you love being a Cakehead, Kelli!!!!!!!! Makes my heart kindo’ melty!! Xx

  7. Evelyn 2 years ago

    Can this recipe be used with other flavor cake mixes like strawberry?

    • Author
      cakeheadShawna 2 years ago

      It absolutely can, Evelyn! I’ve used it with lemon, strawberry and even orange cake mixes! I usually just swap out the extracts for ones that will work better. (for example, two teaspoons of lemon extract total in place of both the almond and vanilla)

  8. Sabrina 2 years ago

    How much does this recipe make?

    • Author
      cakeheadShawna 2 years ago

      This’ll fill two 8″ round cake tins that are 3″ deep with batter to spare for extra cupcakes. If you’re only using 2″ deep tins, it’s give you one 12″, one 8″ and one 6″ round.

  9. Shelly 2 years ago

    What size boxes of cake mix does this recipe need? I have used another WASC recipe that started with a box mix but they reduced the size of the cake mix (oz.) and the recipe has to be tweaked.

    • Author
      cakeheadShawna 2 years ago

      Shelly, the box size I use is 432 grams, which is the size they’ve (Pillsbury and Duncan Heins) recently reduced it to. But I haven’t needed to tweak the recipe at all from the old sized box which weighed a little bit more (and I was assuming I would). It comes out just as perfect as it did before!

      • Shelly 2 years ago

        Good to know – I can’t wait to try this one. Thanks!!

  10. Eliana 2 years ago

    Just the recipe I was looking for 😝

    • Author
      cakeheadShawna 2 years ago

      Haven’t met someone’s who’s eaten this cake and not loved it, Elaina. 🙂 Wish I could take credit for the original recipe, but I can’t. It’s been around for a long while!

  11. Sarahjane 2 years ago

    The only box mix cakes I’ve seen in the uk are Betty Crocker but I’m not sure they are vanilla/ white but I will try and see if it works and let you know for all uk members,also if it’s not too much trouble is it possible to put measurements in grams as well as not all uk cup sizes are the same as u.s many thanks loving the new club/ online school x

    • Author
      cakeheadShawna 2 years ago

      Hi Sarahjane! Yes, I will keep grams in mind from now on and work on adding those measurements to the existing recipes! And so happy you’re loving Cakeheads!!

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