The Ultimate White Almond Cake

This White Almond Cake Recipe is a classic you didn’t know you needed in your recipe collection. It’s also known as the infamous WASC cake. The cake layers are deliciously moist, perfectly balanced with almond flavor, and always a crowd favorite. Paired with Sugar Cove’s American Buttercream, this easy almond cake recipe will become your new go-to for any occasion!

If you’re new to baking, don’t worry! You can absolutely make this White Almond Cake. With simple steps and fail-proof instructions, you’ll have this deliciousness baked to perfection in no time!

What is a WASC Cake?

Have you heard of a WASC cake? WASC stands for White Almond Sour Cream and is a super popular cake flavor, especially for weddings and wedding events. There’s just something about that nutty almond flavor that screams elegance! The tangy sour cream really elevates the taste and keeps the cake layers nice and tender as well. In this recipe, we will be using a few different ingredients to keep the cake at peak moistness, but stable enough to stack for tiered cakes. I’ve added my own twist on this widely-known recipe, and I hope you love it as much as I do!

[Related Post: The Only American Buttercream Recipe You’ll Ever Need]

What You Will Need: 

• Electric Hand Mixer
• (3) 8 Inch Round Cake Pans or (4) 6 Inch Round Pans
• Non-Stick Baking Spray
• White Cake Mix (I prefer Duncan Hines)
• All-Purpose Flour
• Granulated Sugar
• Unsalted Butter
• Sour Cream
• Vegetable Oil
• Milk
• Almond Extract
• Eggs
• Salt
• Food Scale (Optional, but highly recommended!)

Tips for Perfect Cake Layers:

This White Almond Cake recipe is super simple to follow, and nearly fail-proof in my opinion. But these baking tips will help you achieve the perfect cake layers, every time!

BEFORE BAKING: 

1. Room Temperature Ingredients: Let your eggs, milk, and sour cream come to room temperature before mixing. This helps the ingredients combine more evenly, resulting in a smoother batter and a finer crumb. If I forget to let these ingredients sit out, I place the whole eggs in warm water for 5-10 minutes. You can also add the milk and sour cream to a separate, microwave-safe bowl and microwave for 30 seconds. This does the trick!
2. Precise Measuring: Use a food scale for accuracy, especially when measuring flour. Too much flour can make your cake dry and dense. Spoon flour into your measuring cup and level it off with a knife for the most accurate measurement.
3. Pan Preparation: Prep your pans with a baking spray, or homemade pan release. My absolute favorite is Wilton Bake Easy Spray. I have never had a cake stick when using this spray! You can also use parchment paper rounds at the bottom of the pans for extra insurance.

MIXING INGREDIENTS & BAKING:

1. Mixing Technique: “Don’t over-mix the batter!” This is a common phrase in the baking world. Believe it or not, with recipes using a box cake mix, this isn’t the case! When you beat air into a cake mix recipe, something special happens. With that being said, don’t be afraid to use your hand mixer on a medium-high setting until your batter is smooth and all ingredients are fully incorporated.
2. Don’t Overbake: Overbaking can lead to a dry and crumbly texture. Use a toothpick or knife and insert into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!

AFTER BAKING:

1. Cooling: Let your cake cool in the pan for about 10-15 minutes before carefully transferring to a wire rack to finish cooling. This allows the cake to set and prevents tearing when being moved.
2. Storage: Be sure to store properly to lock in that moisture! I recommend double wrapping the cake layers in plastic wrap, and storing in the freezer until you are ready to apply the buttercream.

[ Related Post: The Best Triple Chocolate Layer Cake ]

Benefits of Doctored Cake Mix Recipes

1. Easy Upgrades: Doctored box cake recipes are so convenient, and can be unbelievably good. A few added ingredients such as butter, almond extract, and sour cream, create a homemade taste with the best texture.
2. Flexibility: You can customize a doctored box cake however you’d like. Add-ins like chocolate chips, pudding mixes, or flavored extracts can transform a basic cake mix into something truly gourmet. People won’t believe it started with a cake mix!
3. Consistency: Box cake mixes provide an extremely reliable base, no messing with baking powder or baking soda, and the end result is super consistent. Doctored cake mixes also allow you to add your personal touch, and shows off your unique flavor and style.
4. Time-Saving: Doctored box cake recipes are absolutely delicious, without spending hours in the kitchen. With simple tweaks, you can gift your friends and family with a homemade taste they’ll fall in love with!

Well, there you have it – the perfect white almond cake recipe! A fail-proof, easy, and delicious almond cake that will have your family and friends dying for the recipe. Whether it’s for a special occasion, or simply because you’re in the mood for a good piece of cake, this recipe delivers every time!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

Print Recipe

White Almond Cake

The cake layers are deliciously moist, perfectly balanced with almond flavor, and always a crowd favorite.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert

Ingredients

• 1 Box White Cake Mix Duncan Hines
• 1 Cup Granulated Sugar 7 oz
• 1 Cup All-Purpose Flour 5 oz
• 1/2 Tsp Salt
• 4 Egg Whites Room Temperature
• 1 Stick Unsalted Butter 113 grams
• 1 Cup Sour Cream 8 oz
• 1/4 Cup Vegetable Oil 2 oz
• 1 Cup Milk 8 oz
• 1 Tsp Almond Extract

Instructions

• Preheat oven to 345°F. Prepare (4) 6 inch cake pans or (3) 8 inch cake pans with baking spray or a homemade pan release. You can also use parchment paper rounds at the bottom of the pans for extra insurance.
• In a microwave-safe bowl, microwave the butter at 15-30 second intervals until completely melted. Set aside until ready to incorporate into your recipe.
• Measure sour cream and milk into a small, microwave-safe bowl. Microwave for 30 seconds to bring to room temperature and set aside.
• If eggs are not room temperature, add whole eggs into a bowl with warm water and let sit for 5-10 minutes. Crack egg whites into a separate bowl, and set aside. Doing this gives you a chance to fish out any unwanted egg shells!
• Add the flour, sugar, cake mix, and salt to a large mixing bowl. Use a whisk or spoon to gently combine the ingredients until they are evenly distributed.
• Combine all ingredients into the bowl containing the dry ingredients. Don't forget to add the vegetable oil and almond extract!
• Mix ingredients together with an electric hand mixer, starting on low and increasing speed to med-high. Scraping bowl periodically to make sure all ingredients are incorporating and not stuck on the bottom. Mix until batter is smooth and fluffy, usually 1-2 minutes!
• Pour batter into prepared cake pans. Use a food scale to evenly distribute batter between pans for consistent cake layer size.
• Bake for 30-32 min for 6 inch pans, and 28-30 min for 8 inch pans. Use a toothpick or knife and insert into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!
• Cool in pan for 10-15 minutes, and transfer to a wire cooling rack to finish cooling.

Notes

*For a taller cake, use the (4) 6 inch cake pans.*

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