Pink Velvet buttermilk WASC version cake with a touch of cocoa. I mixed a few things around. The filling is amazing (sweet) Raspberry Chambord filling. Don’t forget the raspberry sauce! I made this recipe just to test and my husband and kids loved it. Give it a try!


  • 2 boxes white cake mix
  • 2 cups flour
  • 1-1/2 c Sugar
  • 1/4 cocoa powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1-2/3 c water
  • 1-1/2 c sour cream
  • 8 egg whites
  • 5 tbls v. oil
  • 2 tsp vanilla extract
  • 2 tsp raspberry extract
  • 1 Tbsp vinager
  • 1/2 oz wiltons color of ROSE


  1. Grese pans with parchment Paper (must)

    Combine all dry ingredients

    Add all wet ingredients in a mixing bowl and mix on med. then add dry ingredients slowly until well mixed.

    Mix on high speed just for 5 seconds. Bake 350 for 40 min. cool


scrumpot Says... 15 Sep 2009 , 8:29pm

I only have one question. How much cocoa do I add in? It is 1/4 tsp, 1/4 Tbsp, 1/4 C? I was going to make the cake, however due to this slight mix up I couldn't. Will you please let me know what the right amount to put in is.... Thanks..

CathyW Says... 16 Sep 2009 , 3:32am

Did anyone answer scrumpot's question? How Much cocoa in this recipe?

catcando33 Says... 16 Sep 2009 , 3:52am

if you dont have parchment paper can you use shortening and flour like any other cake ? Im guessing this is enough batter for either 3 - 8" pans or 2- 10" pans right? Thanks..

Divaflirt Says... 16 Sep 2009 , 6:22am

According to most "velvet" type cakes, the correct measurement would be 1/4 CUP of cocoa powder. With this much cake mix and flour, in the recipie, the cocoa color would be almost lost, enabling the pink color. Hope it helps!!

meharding Says... 16 Sep 2009 , 11:20am

My experience with any cake with chocolate or a lot of fruit or nuts is parchment paper is a must or it will stick. I use equal parts flour, vegetable oil, and vegetable shortening mixed together as a cake release and it works beautifully except in the cases mentioned above.

stresseddesserts Says... 18 Sep 2009 , 12:01pm

It's 1/4 cup cocoa..

stresseddesserts Says... 18 Sep 2009 , 12:02pm

Is there any way I can edit this?

Cherripies Says... 17 Oct 2009 , 1:56pm

Sorry, new here! What does WASC stand for? Thanks!!! :)

poohbear39180 Says... 28 Oct 2009 , 8:26am

I also wanted to know what WASC stands for? Also, two boxes of mix, plus 2 cups of flour, what size cake do you usually make with this?? Thanks, sounds great.

grandmagrossman Says... 30 Dec 2009 , 12:12pm

Cherripies and poohbear - it stands for White Almond Sour cream WASC

ellentwn Says... 21 Aug 2010 , 4:44pm

can this recipe be halfed?

Tallgirl197528 Says... 15 Jul 2011 , 1:35pm

Yeah..i would like to know if this could be cut in half too..please I need to make this cake :)

taliascott Says... 19 Jul 2011 , 1:22pm

yes you can halve this recipe...

murphy930 Says... 1 Nov 2011 , 6:16pm

I really like this cake--it smells delicious while baking. It has a nice, dense texture. I torted it as well as a chocolate cake and filled between each layer with chocolate and raspberry. i alternated the layers--pink velvet, chocolate, pink velvet, and chocolate. Very pretty when cut.

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