The *Original* WASC cake recipe

The famous White Almond Sour Cream Cake WASC is a favorite in the Cake Central community. Here it is explained in detail how to make your own flavor variations and get the best results every time.

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Kakeladi’s ORIGINAL White Almond Sour Cream cake recipe.

Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!

The *Original* WASC cake recipe

Ingredients

  • The *original* WASC cake recipe by kakeladi
  • 1 box cake mix (I prefer Betty Crocker) *see notes at end
  • 1 cup flour*
  • 1 cup granulated sugar
  • generous dash of salt
  • 1 cup sour cream*

  • 1 cup water *
  • 3 whole eggs
  • 1 tablespoon flavoring*

Instructions

  1. In bowl mix together dry ingredients. It’s helpful to use a wire whisk; important w/choco cake not so much for other flavors.
  2. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
  3. Pour into prepared pans * and bake as usual.
  4. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.
  5. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
  6. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
  7. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
  8. Most of the time I forget to add the salt:)
  9. On rare occasions I have used other brands of mix.
  10. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.
  11. I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
  12. Some people have told me they use plain or flavored yogurt instead of sour cream.
  13. I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.
  14. The flavoring I most often use is this mixture:
  15. 1 part vanilla extract
  16. 1/2 part butter flavoring
  17. 1/4 part almond flavoring
  18. A “Part” is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)

    Lots of calories, sugar, and fat – the same as any other cake :)

Comments (222)

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........anyone know how many cups of batter.......

I *NEVER* measure batter by the cupful :( It is soooooo messy. See #10 in the directions for how much batter it makes.

......can you sub two sticks of butter for the sour cream?......no butter or oil needed??.....

That's right NO butter or oil needed. It is moist, tasty and great w/o any.

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I am getting ready to try this as soon as i'm done typing! I just came to check the recipe to make sure I had written it down correctly b/c I didn't see oil on there!!

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Ok so I just got the cake into the freezer. I made an orange version of this recipe. Instead of water I used orange juice and added 1/2 pack of jello. That's the only thing I did differently. It turned out soooo good! It is very moist and delicious.Yes, w/o the oil it is great. I can't wait to use this recipe again.

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THANK YOU, THANK YOU, THANK YOU!! this recipe is absolutely delicious!! I've been baking several different cakes from scratch and I finally found a winner!! it is sooo easy and delicious!!! any recipe's on fillings??

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I just made this cake last night. Instead of 1 cup of water I tried 1 cup of creamer and I used DH Fudge Marble cake. It was great. Moist but dense so held up well. Thanks!

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I love this recipe, but still want to know if anyone has substituted butter for sour cream, if it would work that way.

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I am trying to find a suitable cake for carving (ie: pound cake seems to be what people recommend)but I see this WASC term everywhere. Is this a cake dense enough for carving or stacking?

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This is my new favorite cake recipe! I've made it with white and dark chocolate cake mixes...perfection!

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I just tried this recipe yesterday and it is fantastic. I have been searching for a recipe that I could use for a white cake that was somewhat dense and moist and was thrilled with the results that I got from this recipe. I have a baby shower that I am making a cake for at the end of this month and I am sure this will be a hit. This is a keeper.

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For those that would like to know, this made about 7 cups of batter. I am just trying this now for the first time, thanks so much for coming up with this recipe for us all!

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This cake is to die for! I found it first from Edna...I love Edna! Anyway, I have my first big wedding cake coming up and I was looking for a white cake. I have Rose's Cake Bible and many other cook books and have made several of those but just hadn't found the right fit for the recipe until now. This cake is super moist, dense enough to hold up to stacking, has a wonderful crumb for wedding cake and is so versatile! If anyone is looking for a great cake...look no further :-)

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Used this recipe (minus the almond flavoring) for my DD's giant cupcake cake and it was perfect. Outstanding cupcakes too! The leftover cupcakes (without frostng) went into the freezer and were perfect for a little treat! Yum! Tonight we try the chocolate cake for DH's birthday! Thank you!

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This recipe is my favorite for most cakes...HOWEVER, for some reason when using BC Strawberry...it bombs! It doesn't rise and has a very sticky heavy texture, and yes, I am positive I cooked it long enough. I tried it BOTH with this original version as well as Denise's version with oil and extra liquid...SAME RESULT! If anyone has had success with a nice strawberry cake recipe, I'd be eternally grateful!

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mom2counts-I've tried it with cupcakes & its great!cupcakes rise perfectllly and are so yummy! my mom dosnt like chocolate but loved it when i made this!

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If I did not want to use a boxed cake mix what whould be the ingredients for a substitute? (Flour, baking powder, salt, ?) Thanks.

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Help!! I made this cake but I had a crumbly crust over the entire thing. i've never had this happen before. It reminded me of a loaf of french bread. I tasted the inside and it was very good:) What did I do wrong??

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Looking forward to trying this out this week. Thanks for the KitchenAid instructions. Been searching for a recipe w/o oil but still achieve a moist product? Anymore suggestions for moist cakes?

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I just doubled this and it made two 8" rounds and 24 cupcakes. I added one box of vanilla pudding and mini choc chips. I'll be filling the cake with ganache. Can't wait to taste it!

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i've seen that this cake does well stacking, but how does it hold up to carving? i have a hard time with my cakes crumbling when i go to carve them, especially if i have to carve all sides. one more thing, do you need a filling with this cake and if so, is it torted or just stacked and filled? sry for so many questions!

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This cake is excellent and I haven't used a plain box mix since I found it. What type of flavoring do you use for a chocolate cake?

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I made Chocolate over the weekend for my son's birthday cake. I used milk instead of water and DH Chocolate Fudge cake mix. It was AMAZING! All the kids loved it! Thank you so much for sharing.

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I'm going to make a chocolate version of this today. Can anyone tell me if you still use the same flavor ratio of butter, almond and vanilla? And does the white cake taste like almond? Or does it just enhance the white flavor?

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I made the DH red velvet cake yesterday. I used coffee & rasberry extract for my flavoring. Thr flavor combinations are really your choice depending on the cake flavor. For my liquid I used some half and half I had left over from a batch of ice cream I'd made.The taste and texture are fantastic! HTH

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I use this recipe for every cake I make now....When I make a chocolate cake, I just add about 1Tbs. cocoa powder to the dry mixture (cake mix, flour and sugar) and stir it with a whisk.....I use DH devil's food mix and it is so yummy and rich! Then just omit the liquid flavorings altogether.

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Thank you ssssoooooo much for this recipe! I have been looking for a good cake recipe which is not so artificial tasting like box mix and moist but still holds up for stacked cakes too, so I just made it yesterday and It came out fantastic! Just the way a cake should taste! Love it! I have a wedding cake to make next week and I'm making this recipe definitely! I tried the Wilton recipes for cake and every time I made it, it came out horrible! This is the best cake recipe I have tried since I live in the US. I'm from Hungary and the Hungarian cake recipes don't work here because the flour is different. So Thank you again for sharing!

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okay, I loved how this extended my cake batter for my large tiers. However, I tasted it later and did NOT like the texture of the cake. It was very crumbly and less of a cake than a cornmeal-type texture. I am an avid baker, so I know it was not fault of my own mixing, etc. Has anyone else had this problem? I like a moist, dense cake with lots of flavor.

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Any ideas how to make this into a pina colada cake? I've got pina colada flavoring but thought there might be someone out there who's already done it.

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K, I have a wedding cake for this saturday, July 10th, 2010. I"m trying out your recipe. I'll let you know how I make out. (I might have to make some mini cupcakes to sample as I am backing my layers!) thanks for the recipe!

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Have read so much about this recipe on this site that I would love to make it, but has anyone tried an eggless version? what would i substitute for the eggs in the recipe? thanks..

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I am going to try and make this recipe this weekend. I was just curious as to the directions and the flavorings. I don't have a kitchenaid mixer :( so will this still work for me? Should I just beat it on low for about 2 minutes? Also I am confused about the different parts of the flavoring. If I wanted to make, say, a lemon cake would I just add the vanilla and lemon extract in teaspoonfuls?? Thanks!

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I typically make may wedding cakes form scratch. I am interested in trialing this recipe for a large wedding cake I will be making in a few weeks. I wonder if the leavening in the mix is not conducive for this recipe to be used in larger pans. Typically the levening would need to be adjusted. Has anyone else trialed this in larger cake pans i.e. 14"?

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I wanted to make this cake for my daughter's 2nd birthday with a strawberry BC filling. I made a test cake to see how it tasted and it was wonderful! I could only have one small piece since I am on a strict diet, but I would lift the lid off my cake carrier every few hours just to smell it! It smells heavenly. My hubby and three different neighbors came over to help eat it. They all loved it! I cant wait to make this cake again for the birthday party. I will also be back from vacation and off the diet so I will definitely be eating more than just one piece this time LOL ;)

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Has anyone ever tried reducing the amount of sugar - Just wondering about the results? I love the cake but after a couple of days, it tasted too sweet for me - this was uniced, plain.

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Lots of answers for you:) .........on note#16, do you mean 1/4 part vanilla?........ NO. The recipe for flavoring mixture is: 1 measure/part vanilla extract 1/2 measure/part butter flavoring 1/4 measure/part almond

The lines skipped are where I put a seperation in the typing. There is no information missing.

Regarding flavoring: One can use *any* flavoring or combination of flavorings one likes. Yes, for a lemon cake you can use vanilla and lemon; for a chocolate cake I still use the vanilla, butter, almond combination for strawberry cake I use vanilla and strawberry flavoring/extracts

........anyone else trialed this in larger cake pans i.e. 14″?........... I have made cakes up to 16"R using this b asic recipe. Just make it twice:) That is the same as making 3 cake mixes which is just the perfect amount of batter for a 16"R pan :)

Mixing without a KitchenAid - yes, a handheld mixer can be used. I would increase the time a bit....maybe 30 seconds to a minute.

Hope that coveres all the ?s that have been asked over the months I have not been watching this post. And....I will try to come back more often.

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Oh I see I missed the last ? - reducing the sugar.

If I remember right some have said they have cut down a bit on the sugar. This is possible especially if you use a sugared liquid such as KoolAid, cream, or soda - maybe even orange juice. How much to cut it down I cannot say as I have never tried it. I *LOVE* sweets! :) hahaha

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Oopppppssss I just saw one more ? I haven't answered: Using 1 cup liquid vs 1 and 1/3 cup liquid. I use a Pyrex glass 1 cup measuring cup and fill it to the brim. This is about 1 and 1/3 cups. Some people find that after baking the top is sticky. If you have this problem then use just 1 cup. If the resulting cake was dry and crumbly then be sure to use 1 and 1/3 cups. Also when I had my shop I weighed all my ingredients rathen than use cups etc so that can make a difference. Not many people can get **EXACTLY** 8 oz by measuring with a cup:) Many measuring cujps can be off. (Yes, I have had some that were off by as much as 2 oz.) When it is weighed there is no ?. I hope NOW I have covered everything :)

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This is a perfect recipe to use for cake tastings. I made one batch of this recipe but divided it amoung three 6 inch pans, each with a different flavor. I used approx 2 cups of batter for each pan. One flavor was basic vanilla, another flavor was lemon, added lemon extract, lemon zest and a drop of yellow food color. The last one was marbled, I stirred in 2 tablespoons of cocoa to half a cup of batter and swirled it into the basic vanilla flavorl. All three flavors tasted great.

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Ok..So I'm planning on attempting my first MMF covered cake, and wanted something dense, and moist and tasty that had to be vanilla. So I got out my trusty Betty Crocker French Vanilla mix, and made the additions according to the recipe (except using a whole tablespoon of pure vanilla extract), and all I can say is um.....WOW! What a delicious flavour! I just turned it out from the pan, and since some of the "skin" stuck, I thought I'd give it a tast. Yum. It's great! I love it and I'm a chocolate cake fanatic! This will be my go-to for every cake I have to do, as it rises HUGE and tastes awesome. Thanks for a delicious recipe!

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i tend to weigh ingredients when i can. would you be willing to pm the ingredients by weight? thankyou.

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Made this today and followed recipe exactly. It baked up beautifully, the density and texture were great, but the taste was just ok :(. I used DH French Vanilla. I'll have to try different flavor combinations - this tasted sort of artificial.

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Has anyone tried this cake using a gluten-free cake mix? I have a wedding cake to make and it needs to be completely gluten-free. But there are only a few people at the wedding who are actually gluten-free eaters so I'm trying to tweak my gluten-free recipe to also taste like a normal cake, AND be sturdy and dense enough to be stacked. I'vem tried from scratch recipes and gluten-free mixes and they are just so delicate that I'm worried to stack them so I am hoping someone has used this recipe with a gluten-free cake mix (or made a gluten-free version from scratch???) Thanks to anyone who can help :)

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Kakeladi-Could you please clarify the extracts for me? 1 part plus 1/2 part plus 1/4 part does not equal 2 whole. Exactly what measurements do you use? (I'll divide if you make a large volume at a time). Thanks so much! Can't wait to try this!

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I made this cake last night and used BC white cake mix. It still tasted like a box cake to me. I'm looking for a more Pound Cake texture with NO box cake taste. I've heard about adding Pudding, the closest thing to White I can find is Cheesecake. It that the only option? THANKS!!

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Well its in the oven and i just realised that i forgot to add the liquid Grrrrr!!! guess i will see how they turn out i still have 4 more to make so will make sure to add it for those.

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I am wanting to make a white chocolate cake. If I used this recipe should I use the white box mix and white chocolate chips or white chocolate pudding mix (dry)? Do you that would taste good with the flavorings? Has anyone tried this?

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I just made this cake in two 8" round cake pans and there was to much cake batter for just two pans. I guess next time I'll just make a few cup cakes on the side. Other than that my family LOVED this recipe. I made a butter cream icing to go along with this and there isn't but a piece left. Great recipe thanks for sharing!

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Hands down my favorite cake recipe ever! I've made it numerous times, using many different types of cake mix flavors. Absolutely wonderful! Thank you.

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I tried this recipe and it flopped! Maybe it was because I used a made from scratch cake recipe instead of a boxed cake mix. I don't use boxed mixes because of all of the chemicals. I use the Duncan Hines clone recipe from Top Secret Recipes instead. I made the mix and then added the extra ingredients as the recipe instructs. The cake rose then sank into this thick goo so I ended up throwing the whole thing out. I was very disappointed as my sister had turned me onto this recipe. She's had great luck, but then she used a boxed cake mix. I've never been so upset at a recipe. I truly doubt that making my own from scratch cake mix had anything to do with the failure. I just don't know why it failed so miserably.

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Sorry...but I am also very confused about the 1 part, 1/4 part, 1/2 part thing. Dont wanna sound dumb but I just dont get it at all. 1/4 part of what? a cup a tsp a tbsp. can you clarify. I am dieing to try this recipe. :) thank you!

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A "part" is equal to whatever measurement you're using. If you're using teaspoons, use 1 t vanilla, 1/4 t butter, and 1/2 t almond, which for one mix, should be perfect! Personally, I like to go a little more on the almond, as we love almond cakes!

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Sorry this might be a dumb question but when you mean a box of cake mix does that mean I also have to add the ingredients asked for in the box??? I tried the recipe last week and it was very heavy and undercooked. I followed all the steps carefully and don't know what happened because it didn't rise much either! I hope someone can help me! thanks!!

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No you don't add the other ingredients from the back of the cake mix box, you just use the mix itself and mix it with the other dry ingredients, then add that to your wet ingredients.

I LOVED this recipe, I have made it using chocolate cake mix, french vanilla mix, white mix, and marble cake, and all are delicious. For chocolate cake, I substituted 1/3 cup of cocoa for the flour, so I had 1/3 c cocoa and 2/3 c flour. That made it taste nice and chocolatey. The first time I did chocolate I didn't do this and I could barely taste the chocolate. You could substitue 1/4 cup instead I suppose, but I love my chocolate hehe. Thanks for the great recipe!!!!!!!!

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This sounds so good, I have my cakes in the oven now! Thank-you! Just curious, if you made a vanilla cake, could you half the batter to make some chocolate....maybe melt 3 oz of chcolate and add some cocoa?? Anyone try this? Thanks again!

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This was AMAZING!! Thanks so much, next time I'll try to half it and make some vanilla and some chocolate!

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Tried this recipe 2 days ago, but had to use a DH Funfetti mix as I couldn't find a white cake mix to save my life. Used 2 9" pans, and although the cakes didn't rise much, they smelled heavenly as they were baking. I followed a tip I'd read in another thread and wrapped them in saran wrap after turning them out on the racks. The resulting cake was too moist for my liking, probably from wrapping them immediately. I also didn't like the little funfetti in the mix, but that's all I had on hand. I'm planning to try this again with the DH french vanilla, which I think will be awesome with the almond flavor. I also wonder if this is too much batter for only 2 9" pans, although I see that note #10 says it's enough for 2 8" layers. Trial and error, I guess.

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***hdedhia said July 20th, 2010 at 3:58 pm Have read so much about this recipe on this site that I would love to make it, but has anyone tried an eggless version? what would i substitute for the eggs in the recipe? thanks..

I know this answer is pretty late, but I almost never use eggs in anything I make (unless it's for someone else, and I'm not eating any) due to my allergies. I use an egg replacer made by ENER-G, which I pick up at our local food co-op. It's the only brand I've tried so far, and I've had generally good results.

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I did it and is fantastic. I adopted it !!! Thank you Kakeladi!!!!!!!!!!!!!! Now, I want to know why the recipe don't call for oil?

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is this cake suitable for carving? i have a car shaped cake due in a couple weeks and am frantic for a good recipe that will work for carving. i typically use BC boxed mixes, slightly doctored, and they will not work for carving at all!! Thanks in advance. Either way i can`t wait to try this recipe :)

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I'm curious about carving too. I am making an excavator-shaped cake for my son. I won't have to do too much carving, but a fair amount. Also, does this cake freeze well? I want to make the cake early this week, freeze it so it is easier to carve, and then decorate. Thanks! Looking forward to making this. I haven't made a cake using a box in years...interested in seeing how it turns out!

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Great recipe. Used this weekend with the giant cupcake pan. Had no problems with it. It Worked great and tasted great too! I doubled the recipe and it ended up making the large giant cupcake (wilton pan) plus 35 standard size cupcakes. Thank you for posting it!!! Will definately use again.

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Help! I made this cake this week with the French Vanilla cake mix. Added French Vanilla Coffee Creamer (liquid) for the liquid and all the other ingredients as stated in the recipe. Used 10`cake pans. Baked as directed. I didn`t turn out at all. Didnt cook properly. Had to throw it out - three times!!! What am I doing wrong:(

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just made this cake and it was delish!! I got 2-8" cakes and there was alot of batter leftover so I made 9 cupcakes too. At first I didn't notice a difference between this and a cake mix, but after a day the taste really settled in as well as the denser texture.

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JennasNonna: This is more batter than a 10" round pan needs. You can get one 10" round *and* a 6" round from one recipe. I have never made this using coffee creamer so that might be part of the problem. I'm really sorry you are having trouble with my recipe. But you are changing it so I am only able to guess what might be the problem. Coffee creamers have added sugar. That could easily throw off the whole chemistry of the recipe. And.....what do you mean it didn't cook up properly? What was wrong? Please pm me so I can try to help you. I *hate* waste.

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Yes, as many of you have found this is an excellent cake for carving. It is moist, yet has a denser texture perfect for carving with little to no crumbling.

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KitchenFairy said:....I tried this recipe and it flopped! ....used a made from scratch cake recipe instead of a boxed cake mix..... I truly doubt that making my own from scratch cake mix had anything to do with the failure..........

It definately could have much to do with it's failure :( There are some who have posted on this site a 'from scratch' version of this recipe. I suggest you search for it.

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This recipe is delicious. I have made it for regular cakes, cupcakes and mini cakes. Perfect every time.

Vonda

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hlaw97 - I answeered you via e-mail but thought others would like to have the answer. Using whites makes the cake slightly less strong. There is a version on this site that was adopted from my recipe by a gal for her white wedding cakes. It is a much larger version so for most people it would not be the best way to go.

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Ok followed recipe but everyone says how moist it is and mine wasnt taste was great liked the texture but it was kinda dry can you suggest what I did wrong!

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I was going to make this recipe using flavored coffee creamer for SOME of the liquid. I saw one person had issues with this. Has anyone else tried using creamer and was it a disaster as well?

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I had the same problem as wagner02, dense, great for stacked, but it was REALLY dry..followed the directions to a T, used BC cake mix. I had made extra peanut butter buttercream filling, so I ended up adding dollops of that to each slice. Can anyone give advice as to what went wrong?

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I have used coffee creamer for this recipe. Instead of a full cup however, I used half cup coffee cream and half cup of milk. It seemed ti work just fine for me. I hope this helps with anyone who might be having problems with using coffee cream ! :)

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does this recipe still work with BC's new box weight (used to be 510 grams and now it is 432 grams) that is about a 15% difference. Are there any adjustments to the original recipe that have to be made. ie....adding baking powder, perhaps less liquid?

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I'm sorry I forget to come back here to check the comments :( As for the cake being dry - I have *NEVER!!* had that happen. I really don't know what to suggest :( Some things I would check is the temp of the oven; are you using dry or wet measuring cups (I know many think there is a difference but I have never noticed such). My thought is that your oven is off. Have you had it calabrated recently? Do you have a *good quality* thermoter (sp?) in the oven? Many times what it says on the dial is not what the oven is working at. For those of you experiencing dry cake you might try increasing the liquid a bit. Here is what I added in a reply to others ?ing the dryness: Using 1 cup liquid vs 1 and 1/3 cup liquid. I use a Pyrex glass 1 cup measuring cup and fill it to the brim. This is about 1 and 1/3 cups. Some people find that after baking the top is sticky. If you have this problem then use just 1 cup. If the resulting cake was dry and crumbly then be sure to use 1 and 1/3 cups. Also when I had my shop I weighed all my ingredients rathen than use cups etc so that can make a difference. Not many people can get **EXACTLY** 8 oz by measuring with a cup:) Many measuring cujps can be off. (Yes, I have had some that were off by as much as 2 oz.) When it is weighed there is no ?. I have not checked out the new weight mixes yet. I seldom bake anymore so haven't had a chance to make a cake using the new mix :(

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I have been using this recipe for almost a year now and I love it!! It's perfect for stacking, and I have also used if for carving (3D Lightening McQueen cake, and a 3D Thomas the Train cake). If you do use this cake to carve there will be crumbs, it's not like a pound cakes density, but I have been able to carve pretty good detail with it. If you need really fine detail you may want to go with a denser cake like a pound cake, or you could freeze it before carving (I never tried this technique with this recipe, but I heard it works great). Every once in awhile I have a little bit of trouble with the top surface getting sticky, and I only use 1 cup of liquid, but I usually solve that problem when I cut the top part off to level the cake out. Hands down this is my go to cake recipe, I don't think I'll use a different recipe for my white and chocolate cakes. I do not use DH cake mix I use Pillsbury cake mix (Pillsbury is cheaper than DH), and it turns out great every time using that brand. Plus I like that it has pudding in the mix already so it helps make the cake extra moist.

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I really strive to be a health freak. I am a vegetarian but use cage free organic vegetarian eggs for baking to make me feel a little better LOL!! Has anyone used soy milk either the regular/very vanilla/almond? I was wondering how they bake or if they add flavors? Any suggestions for us vegetarians/vegans would be amazing!

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I manage a bakery that teaches adults with disabilities job skills. We have tried from scratch recipes for our cupcakes but have had no success since there are different bakers with different skill levels on any given day. I turned my boss on to this recipe and am working on different flavors versions so that all my 'bakers' can easily follow this recipe. My boss likes cakes with a good butter flavor and she wanted me to use the butter added cake mixes. My question is, since this recipe doesn't call for oil or butter can these mixes be used and maybe reduce the sour cream or should we just not bother with using real butter? I am also concerned with the smaller sizes of cake mixes & how that will affect this recipe? We need consistent results everytime anyone bakes and that is why we decided to go with this "enhanced" box recipe so we can sorta keep the "scratch" baking reputation. Sorry so long ; )

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That's wonderful that you are using my recipe for such a wonderful endevor. Not having used the butter added mixes I cannot say for sure how it will work. I have a feeling it will be just fine. Another option you might try is just adding butter emulsion to the batter. I would guess about 1 tablespoon would be more than enough. It is a *very* strong flavoring. You might just have to experiment until you find the amount that gives you the taste you are looking for. Emulsion is much stronger than flavoring and probably only available directly from a manufacturer of spices & flavorings. You won't find it in a grocery store for sure :) It is what I use in my flavoring mixture listed at the end of the recipe - even though I wrote it as 'butter flavoring'.

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Love this recipe, it is my go to recipe. I did try it with the DH Devils food cake (i couldn't find a chocolate fudge mix) and it was not chocolately enough for me, pretty bland. Next time Ill try adding the cocoa as some others have mentioned and use a chocolate fudge mix. Over the weekend I made 2 batches of yellow cake, one with Duncin Hines and one with Betty Crocker. The DH one was a little drier and more dense, BC was more moist and fluffy, both still delicious though.

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Yogurt can be used in place of the sour cream. It could help boost a flavor. Use like strawberry flavored yogurt in a strawberry mix; lemon in lemon; etc.

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Have made this twice now using a White Wings madeira cake mix (am in Australia) and both times the cakes developed a chasm size split down the middle but the taste and texture was superb - super fine, moist and light and not at all crumbly. Tried then with a basic vanilla cake mix and lost the velvety texture so, after a bit of web investigation (I'm relatively new to baking), I've just tried again with the madeira, bringing the temp down to 155c and filling the cake tins more and have just cooked two stunning looking and smelling cakes. If anyone's had similar problems don't give up on this recipe it is excellent! Cant wait to try it with coconut essence next but will definately stick with the madeira as a base cake. Thanks Kakeladi.

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Thank YOu for sharing that info. I would not have had any idea how it would work in other parts of the world as their mixes would be different. It's sooooo helpful when people like you experiment for me :)

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I want to make this cake for my sister's baby shower next month. The base is going to be a 10in. Should I double this recipe or just make it twice? Also if I was to make it twice or double it about how many cupcakes do you think I will get out of the leftover batter after making the cakes? Her birthday is the day before her shower and I want to make her cupcakes. Also, how long would the cupcakes need to be cooked and at what temp? Thank you so very much...I'm not new to baking just to baking from scratch and using MMF :)

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I love this recipe and use it all the time. Have you ever used champagne as the liquid? I am trying to find a champagne cake recipe sturdy enough for a 3 tier wedding cake.

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I would like to know if this mixture will hold up stacking in three teirs I plan to use this for a wedding cake on Saturday. It never occured to me that it might not hold up please let me know. Also do you have any tips the sides of the cake are crumbling. The cake is sweeter than normal so I decided to use it for a cake that is not going to be covered in icing only iced in between the layers.

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This cake is VERY sturdy. Yes! it will hold up for stacking - I've made 6 tiered wedding cakes with it. I have *never* had a problem with the sides of the cake crumbling. It usually turns out of the pan w/out having to even run a knife around the sides. What is sweet to one person is not to the next. The WASC is a great tasting cake with or w/o icing :) No, I personally have not tried it using champagne but I bet it will be great :) Let me know. A 10"x2" round cake pan holds the batter of one *regular* (unchanged) cake mix; this recipe is equal to 1 and 1/2. For making a 10"x4" cake I would make 2 seperate batches of the WASC recipe -- only because your mixer most likely will not be big enough for 2. One batch of the WASC should give you one 10x2" round and maybe about 8-10 cupcakes. I would put the cuppies in the oven w/the round and bake them for the 1st 20 minutes; check them before raising the temp for the rest of the baking time on the round. See steps 10 & 11 of the directions.

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Reading back over some of the ?s and replies I got to thinking about those who use yogurt instead of sour cream. I do not think this will work with the whipped/mousse type yogurts at all.

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PLEASE, PLEASE, PLEASE EVERYONE! If you have ?s either e-mail or PM me. I forget to check this posting for weeks at a time. If you need to know something right away do PM me. Lynne/kakeladi

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I love this recipe and would like to try it for cuppies. What would the baking times and temperature be? Thanks so much for a recipe everyone loves.

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........How many cupcakes?...... Depends on how big you make them. Since one usually gets 20-24 cupcakes from one cake mix this recipe should give you up to 32?

.....baking time & temp............ I don't recall ever making cuppies with this recipe but it would be exactly the same as you would use for any other cupcakes you make :)

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This is the only recipe I will use now! I made this, substituted the cake mix for lemon cake mix and put in lemon flavouring instead of almond and it is AMAZING!! Rich, moist and easy to work with. Thank you for sharing this recipe!!! I also made the chocolate version.. these are the best cakes I have ever made, can't wait to debut them at the baby shower on Saturday!

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Anyone found the best things to use for a chocolate cake? A tbs of cocoa is enough? I have a cake to make this weekend that is chocolate..need a good carvable cake.

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I just tried a box of betty crocker milk chocolate and it hardly has a chocolate taste! Do I need to use another kind of chocolate? like devils food or chocolate fudge?

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I have this cake in the oven right now! Using BC chocolate fudge I hope it turns out good! And I'm glad I finally found out what WASC cake is lol :-)

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I'm really sorry to hear that some of you are having problems with chocolate cakes :( I'm just not sure what to suggest as I don't remember ever having such problems. To punch up the chocolate taste, sub about 1/3 cup UNsweetened cocoa powder for that much flour. In other words, use 2/3 C flour and 1/3 cup cocoa along w/the other ingredients.

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This is how I doctor a white cake mix to make it firm but light. I use a Pillsbury Plus or Ducan Hines white. I add the recommended oil, 2 whole eggs, and add 1/4 cup more water to compensate for the extra egg. The texture is great and so is the taste. The color is slighty off white but you can't beat the flawless outcome. Cupcakes or layered cakes come out firm but not like cornbread. Two whole eggs are better than 3 whole eggs.

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I have a 12 X 18 chocolate cake in the oven as I write...I use 2 boxes BC Devil's Food Chocolate for the 'stabilizer', 2 cups King Arthur AP Flour, 1/2 cup Hershey's Cocoa, 2 cups Domino Cane Sugar, 2 shakes of table salt, 2 cups sour cream, and 2 2/3 cups of double strength coffee (plus, 1 T of homemade vanilla extract, 1 scant T of pure almond extract, and 1 scant T of butter extract)...This is my most requested cake recipe I have...it is smelling so good in here right now. The chocolate is superb!

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On Feb 29th Apple posted: ........ how I doctor a white cake mix to make it firm but light. I use a Pillsbury Plus or Ducan Hines white. I add the recommended oil, 2 whole eggs, and add 1/4 cup more water to compensate for the extra egg.......

If you added oil you are not using the *Original* WASC recipe :( This recipe does NOT call the use of oil.

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For those experiencing trouble making a chocolate version - many of you say "the cake fell". Can you please post a pic (if necessary, e-mail/pm it to me). I never had such a problem. I used the recipe for years......about 20-25. I'd like to see how bad it is....just a little dip in the center? A full cake fall? Totally unusable cake or just a slight dip? I'd like to try to help out and solve this problem.

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I know that some of the cake mixes have changed their size mixes. Are the original amounts for the ingredients still correct for the recipe now? I am going to try the recipe as you suggested. It looks perfect for my needs!

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I used this recipe for the first time today. I think it worked beautifully! I baked a large half round in a metal bowl with a white DH mix according to this recipe. It took a long time, but it was not overdone and it baked nice and level. I then baked a chocolate version using DH devils food in 8x3 pans. They filled up to the top, and baked level too! So long as they tort and shave nicely, I have found my new go to recipe. Thanks Kakeladi.

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Oh my!! I love this recipe. I did my first 3-tier wedding cake and it was amazing! I added pudding and used milk as the liquid and did everything else as listed. With a strawberry and citrus filling. So many compliments. Thank you Thank you Thank you.

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OMG! Just made this cake today and it tastes amazing! I followed the recipe exactly, I used a Pillsbury cake mix (on sale at my local store), and i love it!!! This will be now my go to cake!!

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Just made this cake, tastes ok but very crumbly and hard to frost, almost fell apart while frostin it. The top was also very sticky. Any tips or thoughts on what I should try to fix these little issues?

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I tried this recipe last night. Being in Australia I had to use a different brand I went with Greens Clasic Vanilla Cake. It worked beautifully. The cake was moist & very vanilla-ry. The cake actually improved today. I made a batch of 24 large cupcakes & there are only 3 left when I got home from work today... so yeah you could say they were a hit! Like other I baked on a lower heat 160. & they were perfect!

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It's good to hear others ...... in other countries are trying this recipe and finding it working out fine for them:)

As far as allergies go.......I still say it is up the the customer who has allergies to be the one to ask/know about such things. I have may food allergies and must take it upon myself to watch over what I eat....not up to anyone else preparing food for me.

Adding a box of dry pudding mix to the 'recipe' will only add more moisture and flavor :)

*To dmore717..........I wonder if somewhere along the way you forgot an ingredient or did something wrong. I have never had this recipe turn out hard nor crumbly. If a cake is hard to ice most likely it is the icing recipe....probably needs more fat to make it creamy or a bit more liquid to loosen it. It is so very hard to diagnose problems w/o being there to see what went on & how it turned out exactly :(

As for addressing the smaller size mixes: UUUGGGGG :( Those mix companies sure have thrown a wrench into our business haven't they? :( I have only used the recipe once or twice since the smaller size and didn't realize it was smaller so made no changes .... it seemed to turn out o.k. (I retired about 5 yrs ago) If you are really worried about that then we are going to have to use a couple of ounces of dry mix from another box........I know, it defeats the purpuse of using a mix.......one box etc, but the left-over dry mix can be kept in the fzr until one needs more. OR you can try adding the box of dry pudding mix.....I haven't done that so not sure exactly how it would effect the size/rising with the smaller mix amount......... Happy baking everyone :)

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I think it may have been the frosting and it did taste better the next day, I think next time i will let it sit overnight and then frost it.

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Any ideas for what I would add/subtract to make this a caramel cake? The caramel cake mix is not available in my area so I would be using the white cake mix.

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Used this recipe for the first time today. It was a full size sheet cake half chocolate and half yellow. This will definitely be my go-to cake from now on. They were moist and hardly any crumbs. The flavors were great! Might try a box of pudding in them next time to see how that works, but even without, wouldn't change a thing! Thank you for this recipe!!!!

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Sorry folks that I haven't been keeping up with your ?s :( I have *very limited* access to a computer these days. To make a caramel cake - my suggestion would be to use ice cream topping in a vanilla, fr. vanilla or yellow cake mix. I don't remember ever trying this. It will be extra sweet due to the topping being almost pure sugar - maybe cut down on the extra sugar added? I would suggest about 1/3 to 1/2 cup of topping added to the batter. Another idea would be to poke the cake WELL with a bamboo stick when it comes out of the oven and pour topping over it. Also use some as the filling?

As for refrigerating the cake - that really depends on how hot/humid your kitchen is. As a general rule I don't refrigerate cakes. They usually will last 3 days at room temp. For my *personal/home* use I have kept cake wrapped in a plastic bag 10-15 days in the frig. . What usually happens is we forget it's there as it gets shoved to the back and when we find it I use the smell/taste test. If it smells o.k., then taste it. If it's ok then we have eaten it :)

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Hello kakeladie,

Thanks for the posting recepie and suggestion about the cake. My tiered cake turned out well.

Now, I would like to try your recepie. Recepie suggested I box cake mix, Would you mind telling what size of box or how many ounces are in the box? Second, I was unable to find Betty Crocker cake mix beside the ones that labeled as super moist with choclate etc( I believe they pre-made cake mix no need to add. Utter or so)

Last, would you please tell me how far I fill out the pan? Should leave 1" or 1 1/12 ". Usually 1" are preferred to left put when filled the batter in

Thank you!

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This is my first time looking at your site and am excited to try this recipe.  I have a red velvet cake to make for a wedding cake and am assuming I can use a red velvet BC mix with possibly the suggestion of the 2/3 c flour and 1/3 c cocoa as well as coffee for my liquid?

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After two foiled attempts to have the local bakery prepare a “wedding cake” flavored birthday cake, last night’s preparation of this cake finally accomplished the goal.  The Original WASC recipe is simply delicious, even better for breakfast on day two.  Along with a companion ticket to the Rocky’s Jeff’s birthday wasn’t complete without this cake.  Thanks for the recipe, it will used often.

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Any suggestions from anyone on what, if anything, is needed to be added for higher altitude?  I just had a HUGE mess with a wedding cake because the recipe had no suggestions for changes (read: made 14 layers for a 6 layer cake, and even then, they barely held together for cutting/serving!). I'm hesitant to try something *new* again, without info first.  I'm at ~6,300 ft.  Thanks in advance!

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Since the revamp of this site it has been very hard for me to find these replies to this topic so that is why I have not answered ?s posted sooner:(  Very sorry!

birdsbug:  I baked at 8500 ft something like 8 yrs ago but don't remember too much about changes.  I remember having to adjust the amount of liquid but don't remember if I used more or less - I think more.  I know that's not much help - sorry.  I think in another thread I have mentioned this and more about baking at high altitudes but I don't know what thread to point you to.

roxgibbons:  How did your cake turn out?  I would not have added extra chocolate as a red velvet cake should have very little chocolate taste to it.  As I remember it is basically a white/vanilla/yellow cake with just 2 or 3 Tablespoons of cocoa and some 4 oz of red liquid color added.  Personally I never use that much coloring as I feel it makes the cake have a bitter aftertaste.  The BC red velvet mix has much more coloring in it than needed so no need to add more even when using the extra ingredients my recipe calls for.


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You are right, this site is a bit hard to navigate to find something specific.  Thanks for your advice!  I was thinking most sites have recommended more liquid and perhaps a TBSP more flour.  I'll keep searching for a tiny bit.  Today is baking day! :) 


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I just wrote this whole thing down and as many Notes as I could from comments that may help along the way. I have been searching for a very versatile recipe for my cakes and I really hope this is it. 

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I haven't gotten to try this yet but I'm hoping it is the versatile recipe that I have been looking for to do cakes. May be ill be able to post a success story soon. 

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What size box is the cake mix? 18.25 or 16.25? The mix boxes are all over the place :( I used a lemon this week, and while it tasted fine, was a bit dry, not over baked (tops were sticky) my husband thought I might have under baked cause of the sticky tops though, lols.

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Just made this recipe in 2 8" rounds. I left out a good tbsp of sugar to adjust for high altitude like I do in any scratch recipe. If it fails, I will post again. I live at ~6600 ft. My house smells amazing!

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So sorry this recipe transferred in such a jumbled way when they switched to the 'new' system back awhile ago:(  I hope people can write it down in 'recipe format' and use it.  It's such a good cake!  

I have baked this recipe at very high altitude (nearly 9,000 ft) by adding more liquid and for a longer time but don't remember now exactly how much added liquid nor how much longer :(

Some people have had good success reducing the added sugar to only 2/3rds cup.

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I found this recipe and have been using for all my cakes for about two years now, All of my customers love it. It is a bit confusing , you need to use all the ingrediants listed on the cake box plus the additional ingredients listed above.  I mix all the wet ingredients and the sugar , mix the dry in another bowl and then combined. Don't over mix this will make it dense . I did find that betty Crocker or Pillsbury mixes with pudding in the mix work best. 

For chocolate I use a chocolate cake mix, the ingredients listed above and add a 1/4 cup of coco powder. this is a moist and chocolaty cake! 

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I found this recipe and have been using for all my cakes for about two years now, All of my customers love it. It is a bit confusing , you need to use all the ingrediants listed on the cake box plus the additional ingredients listed above.  I mix all the wet ingredients and the sugar , mix the dry in another bowl and then combined. Don't over mix this will make it dense . I did find that betty Crocker or Pillsbury mixes with pudding in the mix work best. 

For chocolate I use a chocolate cake mix, the ingredients listed above and add a 1/4 cup of coco powder. this is a moist and chocolaty cake! 

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I found this recipe and have been using for all my cakes for about two years now, All of my customers love it. It is a bit confusing , you need to use all the ingrediants listed on the cake box plus the additional ingredients listed above.  I mix all the wet ingredients and the sugar , mix the dry in another bowl and then combined. Don't over mix this will make it dense . I did find that betty Crocker or Pillsbury mixes with pudding in the mix work best. 

For chocolate I use a chocolate cake mix, the ingredients listed above and add a 1/4 cup of coco powder. this is a moist and chocolaty cake! 

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I have had very unsuccessful results making strawberry cakes they come out way to dense to the point where its either raw almost raw or too compact, they would collapse on me from the middle & just total flops, I then ran into this recipe THANKFULLY!! my strawberry cake is a true success, I had to sample one ahead of time being that I have a strawberry cake order for a customer just 1 wk away...I tried to stick to this recipe with a few adjustments...follow the WASC recipe to a "T" with the exception of the few adjustments that follow (adjust accordingly to amount your making) ...use all the ingredients the original WASC recipe list but use *Betty Crocker strawberry cake mix instead *1/3 cup of water (not milk or will be too dense) in addition to your 1/3 cup of  water your liquid for this recipe will be pureed frozen no-sugar strawberries (so if this recipe calls for 1 cup of water you add 1 cup of pureed thawed out frozen strawberries, once blended you pour enough in your measuring cup enough to fill the "1cup" of liquid the recipe asks for and add some water to that puree about 1tbsp & mix, pour into your wet ingredients) so all in all its 1 cup of strawberry puree & 1/3 cup of water.*1/2 tbsp of cream cheese emulsion 1/2 tbsp almond emulsion (don't worry this will only enhance your strawberry flavor trust me).*2 tsp of bourbon rum preferably  (or whatever rum you have handy)*Americolor Super Red food coloring add just a few tiny drops enough to really enhance the "pink" color don't put too much or it will turn to red! Bake at 325degrees NOT at the 300 the recipe calls for and don't check on your cake until its done that will ruin your cake consistency and can cause your cake to collapse, I turn my oven light on & as soon as I see the sides of the cake inside the pan begin to detach I then know its time usually in 50-55 mts (ovens may vary ) if you simply just have too check you can always do the toothpick test ! ENJOY your strawberry cake! 


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Used this recipe for Mexican Chocolate Cupcakes, and they turned out AMAZING!! I added 1 Tbs chocolate powder to Devils Food Cake Mix by DH, 2 Tbs of cinnamon, 1/2 tsp chili powder, and used coffee instead of water. Baked them at 350 for 20 minutes, and they came out perfect each time!!! I wanted to avoid buying a bunch of extra ingredients, but this was definitely the way to go!

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Have never baked a cake in my life, so excuse if it sounds silly,  am I to include the additional ingredients required by the cake mix as well as the ones in this recipe? Or just the cake mix and these ingredients listed here? 

Also, what are some good cake mixes that I can use? And what company sour cream is good? Thank you to anyone who can help!  

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Nienna777 It's so good hear your good results.  The Mexican choco recipe sound good though I have never tried it -- at least not yet :)  

Missdeo:  Do NOT used the ingredients listed on the cake mix box.  Just use what I have listed as the recipe to follow.  As for a brand of mix - there are 3 'leading' ones Pillsbury, Duncan Hines and Betty Crocker  and any one of them is fine.  I have used all three at different times but the one I usually prefer is Betty Crocker.  If either of the others is on sale or BC not available then I'll use whatever one I can get. 

As for band of sour cream - again any brand that is available in your area and can be found at most of your grocery stores will do.  I have used Challenge, Daisy, Wal-Mart's Great Valu and  probably a few others with good success.    Hope that helps you:)

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I've been using a version of this recipe as go to recipe for all my cakes, not only for a classic white wedding cake, since 2003 with great success so I thought I'd try this one. I found it to be somewhat drier than the recipe I use, which calls for 2 tablespoons of vegetable oil, 1 1/3 cups of liquid and  4 egg whites instead of whole eggs. The whole eggs did not give me that 'wedding cake white' that my customers seem to prefer. Has anyone else notice that this recipe is a little dry or is it my imagination?  Otherwise this cake is a no brainer. It is easy to adjust the amounts to suit any size you might need. I use bulk cake mixes and it still turns out wonderfully. I bake in 3 inch pans with cake strips at 325 and it comes out brilliantly.


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Just made this cake for the first time. Oh my goodness! Perfection in a pan!!! I didn't change a thing except for the amount of flavoring. I used a french vanilla cake mix, and for the water, I added about an 1/8 cup of vanilla simple syrup to the water to make a cup and I was afraid that a tablespoon of vanilla for flavoring would be too much. I did use 1 part vanilla and 1/2 part almond flavoring. Simply wonderful. Love the texture of the cake and the flavor is phenomenal. Thank you, thank you thank you!

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It always put a smile on my face when I get comments like you posted Wendy.  The wonderful recipe has been around the many years now and always seems to please most people.   If you found the resulting cake dry my guess is it was overbaked :(  But....everyone is entitled to their opinion as everyone's tasts are different.

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This receipe is a major winner..........So many variations can be done & everyone loves it.

Ruesan......sorry but I have to say this:  yes there's a box mix involved but guess what most cakes today do have a box mix involved.    There's a book out called "Cake Doctor" by Anne Bryn, I got this book because it was not only recommended by the Cake Boss but they stated they use it in Carlo's Bakery kitchen themselves.   

Do you seriously think when you see these major tractor trailers pull up to bakeries with 50 & 100 pound bags of ingredients they are still making totally by scratch.  With prices today & the way the economy is you can't.  So when your out eating at a restaurant or purchasing a pastry from a bakery you can almost count on it not being 100% scratch.

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I have to agree with fondantslinger on this one.  I have made cakes from total scratch and after discovering "Cake Doctor" my life changed.  The cakes taste and feel like I spent hours in the kitchen perfecting a scratch cake.  Love it!  This recipe is scratch to me...DAISY CAKES

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Regarding using a box mix in recipe: fondantslinger is spot on. Premixed dry ingredients are regularly used in high volume establishments that bake. Whether a recipe is created and mixed or purchased pre-mixed it is a mix. They are an option to create a more stable end product. Especially at altitude. The tweaks are what give it a signature flavor or texture. 

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this recipe is almost the same as the Cake Boss's white velvet wedding cake recipe...

which is a very good recipe even though it does include a box mix...

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I love this recipe.  I use it all time, last night in fact.  Like suggested I mix and match the flavoring.   I use it as well with a chocolate cake mix and add a little additional cocoa powder and espresso coffee crystals.

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I have used this recipe for years, and I love it! I found it online back in early 2004. This cake is always most and had great structure.  It has never failed me.  When making a chocolate version, I use a chocolate cake mix, add a tablespoon of instant coffee to the dry ingredients, use half brown sugar and half granulated, and bloom a quarter cup of cocoa powder in the water which I bring to a boil (letting that mixture cool to room temp before using). 

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I also agree with from scratch cake.   For large volume it makes sense to use premix.   For me, I like the challenge of making it from scratch and I prefer to not have additives, dyes, preservatives or the expense that comes with box mixes.   The taste is also different.    

Here is an option for recipes that call for box mixes:

http://iambaker.net/homemade-yellow-cake-mix/



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I'm so sorry/sad to see all the previous ?s and comments are no longer included with this recipe:(  There was a lot of interesting comments and helpful hints in the very long thread.   

Eveyone has different tastes...........some like hot, spicy food, some eat snails and rattlesnake while others prefer sweet foods.  I make a lot of soup.  I gave some to a neighbor who complained it was *sweet*!  Well, yes I had added a can of creamed corn to it because that's the way I like it.  

No matter how hard one tries there will be some who do not like this recipe.   Yes, it is an oldie! Probably around 1990 I found the basic core of this recipe in a very old issue (probably late 1950 into early 60s?) of a cake decorating magazine (long out of print) called MailBox News.  I tweaked it to more 'modern' ingredients and used it in my bakeries for 20+ yrs.  I cannot remember *EVER* having a customer complain that it tasted 'boxy' or for that matter that there was anything wrong with the cakes I made.   In fact just last week I made a cake for neighbors who all raved and asked for my recipe. 

Let's not start the box vs scratch debate again.  There are plenty of threads on that already.  No need to get nasty because you don't want to use a box.  Go ahead and continue what you are doing but leave those of us who cannot scratch bake alone please. There will always be some who will use a box mix and some who will scratch bake.   I have *NEVER* had any luck with scratch baking try as I did for years before I came up with this *RECIPE* -- YES, IT IS A RECIPE!

Happy Baking to all who love my offering!   kakeladi

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I agree with you Kakeladi 100%. I have been using a slight variation on this cake for years and I have never, ever had a complaint. My customers rave about it. I use a bit more water and 4 egg whites instead of whole eggs but I'm sure my results are the same as yours. I have made it white, chocolate, strawberry, white chocolate, you name it that's how versatile it is.  It stacks and carves beautifully. Sure I COULD bake from scratch, but why bother if you have a recipe that is flawless every single time. Keep on baking Kakeladi! It was great of you to share with everyone. I however, do not share the recipe when asked.  Can't have my customers baking their own cakes! LOL.

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is there a reason you prefer Betty Crocker over Duncan Hines, I usually use Duncan Hines was just wondering if I should change

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Bozgirl  .........  I  guess that's the 1st brand I used - could be my 1st teacher suggested BC (?).   At different time I have used each of the 3 top brands (BC; DH; and Pilbury).  In my bakery I use 50# sacks that I was told were the same as Pilbury and mostly had good success with it but I keep going back to BC.  I like the taste and consistency of the finished cake just a bit better.  Also I had more successes than failures with BC.  Not that I had many failures :)  It took me some time to learn exactly how to mix up batches using those 50# bags.  I attended some doing from the company I bought my supplies from and got to talk to the person who did all their baking....that's where/when I learned how to mix the batter.  I just wasn't mixing right.  Once I changed that I don't remember having any more trouble.   Don't ask me now what the difference was as I can't remember that now.   If you are happy with using DH go right ahead keeping on with it :)


Happy baking everyone!

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I recently made a 12" round BC red velvet. Followed the WASC recipe exactly and it turned out beautifully and tasted great. No need for extra food coloring.  Getting ready to try a lemon cake. Should I sub lemon exract for the almond or just add it to rest? Thanks for a great recipe! 

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This seems to be a very populat recipe..and I am do looking forward to try it out asap.  Can I use the WASC chocolate recipe with soft ganache (1:1 semisweet) filing and covering with fondant?  Also will there be a need to moisten the cake with simple syrup while filing. I want to make it for my nephew's birthday and want it to be soft and moist for the kids palette. At the same time holding shape under fondant. TIA

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Can I use the WASC chocolate recipe with soft ganache (1:1 semisweet) filing and covering with fondant?  Also will there be a need to moisten the cake with simple syrup while filing. I want to make it for my nephew's birthday and want it to be soft and moist for the kids palette. At the same time holding shape under fondant.
Read more at www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#pDVw6TRITFwIk7I2.99
Can I use the WASC chocolate recipe with soft ganache (1:1 semisweet) filing and covering with fondant?  Also will there be a need to moisten the cake with simple syrup while filing. I want to make it for my nephew's birthday and want it to be soft and moist for the kids palette. At the same time holding shape under fondant.
Read more at www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#pDVw6TRITFwIk7I2.99

.............can I use WASC choc w/soft ganache filling & cover w/fondant?.............

Yes, I have covered WASC cakes w/fondant.  haven't used ganache filling but I'm rather sure it will be just fine.  If you follow my baking instructions there is NO NEED to use simple syrup as the cake will already be very moist. 

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I have used this recipe many times over the past few years but lately (since the cake mixes are smaller) I have had trouble with "holes" or "tunnels" in my finished cake.  I had never had that problem until the size of the cake mixes changed.  Is anyone else experiencing this?

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Hello, Iam a from scratch baker but since I am a homeschool mom I wanted to have an easier cake that still tastes good for my customers, And I think I found it here. I have a wedding coming up and I was wondering the process to bake/store/ice the cake, I would normally bake the cake, freeze it(even if I am using it the same day, culinary school habits, it's handled better and it helps with the icing process a lot)can I freeze it, how would it affect the texture and the moisture? Thanks 

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Continue on as per you usual steps:)   I basically do the same.  I have baked as much as 1=2 weeks ahead when  I had my bakery and has a busy weekend coming up.  I always let me fzn cakes thaw completely before filling and frosting.  I always tried to have the cake (especially weddings) finished at least the night before so if any problems/blowouts develope I could fix them.  

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This is my go to cake recipe! Every time I make it, no matter the flavor, it gets rave reviews. For some of the people asking about a chocolate version: I replaced mix w/ BC super moist chocolate cake mix, replaced the water for espresso, & added 1 cup mini chocolate chips. I get 2, 8" on the full side or 3, 6" from the recipe. I can't even tell you how many request the chocolate version of this recipe. This recipe is AMAZING!!! The holy grail!!! Thanks so much for taking the time to share it!

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I love this recipe and have made it several times.  I have a request for a Banana Cake and covering it with fondant. I would like to use mashed ripe bananas can you suggest what substitutions and quantities (eg: bananas) I should use with this recipe. Thanks

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onecakelady-


That's a good question, I wonder if you could just replace the water w/ 8oz of mashed bananas. Maybe add a little banana flavoring if necessary.


Kakeladi-


I know you mentioned the new boxes of mix have slightly less than what original wasc recipe calls for, I know you suggested adding flour, but what do you think about this recipe I happened to find for your own mix.

www.food.com/recipe/homemade-white-cake-mix-subtitute-18-25oz-betty-crocker-box-472384


It's supposed to be a copy cat recipe for Betty Crocker cake  mix. Now I use cake mixes all the time, but I thought this recipe would help the die hard from scratch people as well as people who would like to exclude the preservatives & stabilizers. I'm not the pro tho :) I would like to try this sometime but curious if you already have, or your thoughts on the recipe itself.




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Kakeladi-  I'm trying the above recipe right now, but using the WASC recipe with it. Smells amazing, rising beautifully, can't wait to test the crumb. I'll Let you know if it's comparable to BC yellow. 

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Sorry, I've been away for a few days and just now found this post.  I have never made that sub recipe that is suppose to be BC  scratch mix so can't say if it's going to be similar -most likely will.   Yrs ago I did have a 'recipe' for home made cake mix -  in fact a white and a choco version but I lost ALL my recipes when I moved some 10 yrs ago.  

As for making a banana cake I would not replace the water w/just banana, but reduce it about 1/2 when adding the banana.  And as I remember one should add about 1/2 teaspoon baking soda to the dry ingredients when adding bananas .

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Kakeladi- Huh, thanks for answering that question. Do you know why? I'm just curious, is a banana considered something other than liquid? Why the addition of baking soda? Does the banana throw off the ph or something, I'm sorry I don't fully understand the science behind it yet.


Well I tried the above recipe and it turned out beautifully. It's moist and slightly dense vs light & fluffy, but that's how I prefer my cakes.  I think it's better than the BC version actually. I didn't have powdered milk so I used plain coffee creamer, worked just fine. I also tried your suggested 1 part vanilla, 1/2 part butter & 1/4 part almond...YUMMY!!! People in my family rarely ask for yellow cake, so hadn't had a chance to use that flavor mix yet, I had always made the chocolate, strawberry, lemon or orange version. Thanks so much for the suggestion!!!

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Thank you Kakeladi for answering my question for the banana cake, I know how great the original recipe tastes and want to ensure the bride will enjoy the banana version of this recipe. My regular banana cake recipe calls for 1 1/2 cups mashed bananas, is this amount ok or should I reduce it to 1 cup? Thanks again.

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That much banana might be a bit much for this recipe since it is a very moist cake.  I'd suggest 1 cup and 1/2 cup water.  Check the batter, if it seems really thick add more water or banana.

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Thanks so much for your help. I forgot to ask about the baking soda, my regular banana cake calls for 1 1/2 tsp of baking soda when using the 1 1/2 cups bananas, in a previous reply you mentioned 1/2 tsp of baking soda, do you thinking that will be enough or should that be increased a little? Thanks 

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Can you please tell me how to make this recipe egg less?? I have a client asking for eggless with mango flavour cake n I was thinking of adding mango puree to the cake since I couldn't find mango flavour so should I just substitute water with mango puree?? Also let me know about the eggs

- thanks 

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To onecakelady:  I did a bit of research before answering this and found most people do not add the baking soda - just one or two mentioned using it.  So it's up to you if you want to - then I'd only add 1/4 tsp.  Most say to use only about 1/3 cup of water as the mashed bananas give the moisture.  I'd just judge how loose you want the batter to be.

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Now that they are making the cake mixes smaller do you still use all the same amounts of the added ingredients or should they be altered? Thanks

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Awhile back - not long after they downsized the mixes I said this:

......As for addressing the smaller size mixes: UUUGGGGG :( Those mix companies sure have thrown a wrench into our business haven't they? :( I have only used the recipe once or twice since the smaller size and didn't realize it was smaller so made no changes .... it seemed to turn out o.k.  If you are really worried about that then we are going to have to use a couple of ounces of dry mix from another box........I know, it defeats the purpuse of using a mix.....one box etc, but the left-over dry mix can be kept in the fzr until one needs more.......  

This past weekend I jusT made three 9x13s and a 7x4 without changing anything.  They came out just fine.  2 of them were lemon and I felt they were a bit dry but I could have overbaked them some.  If you decide you want to add extra mix &  you have a scale weigh out the 2 (or is it 3?) extra oz then measure it by cups so after that you won't have to weigh it each time  just measure out how much is needed.


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I tried to read through as comments as I could before my eyes git blurry lol But I'm just wondering if I can use 1 tablespoon of the same extract or flavoring and have it not be overpowering? 

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Sure can:)  There sure is LOTS to read!k  Most of it is well worth the time and effort.  You'll be surprised how much of the comments/infromtation you will retain.

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Someone has posted a 'scratch' version on this site.  I do not knot the link so google "Scratch WASC recipe on Cakecentral" It should come up.

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Hi Kakeladi, just wanted to let you know I made my banana cake version of this recipe using your suggestions and it turned out great, I am sure my bride will love it.  I followed the recipe exactly, I did not add any baking soda, used 1 cup of banana and reduced the liquid to 1/3, thank you for all of your help.

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Hi Kakeladi, just wanted to let you know I made my banana cake version of this recipe using your suggestions and it turned out great, I am sure my bride will love it.  I followed the recipe exactly, I did not add any baking soda, used 1 cup of banana and reduced the liquid to 1/3, thank you for all of your help.

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I search the web to see if I could find this recipe made from scratch and this is what or all that I could find that was close to the original recipe listed above: Am positing it again.


White Almond Sour Cream Cake (Scratch)


Ingredients

3 Large eggs

2 tsp. (8g) vanilla extract

1 tsp. (4g) almond extract

1/3 c (73g) milk

1 cup (242g) sour cream

2 1/2 c (285g) cake flour

1 1/2 c (300g) granulated sugar

2 1/2 teaspoons (12g) baking powder

1/2 teaspoon (3g) salt

1 1/2 sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave).




Directions



Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE

In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.

Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.

Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of bowl.

Gradually add approx. 1/2 of the egg mixture beating at medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter



Read more at http://www.cakecentral.com/recipe/61773/5-best-white-almond-sour-cream-wasc-cake-recipes#dARIBZvmXkAEi7sT.99



 


 


The *Original* WASC cake recipe


Ingredients

The *original* WASC cake recipe by kakeladi

1 box cake mix (I prefer Betty Crocker) *see notes at end

1 cup flour*

1 cup granulated sugar

generous dash of salt

1 cup sour cream*

1 cup water *

3 whole eggs

1 tablespoon flavoring*



Instructions


In bowl mix together dry ingredients. It’s helpful to use a wire whisk; important w/choco cake not so much for other flavors.

In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.

Pour into prepared pans * and bake as usual.

*NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.

Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.

You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.

This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.

Most of the time I forget to add the salt:)

On rare occasions I have used other brands of mix.

This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.

I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.

Some people have told me they use plain or flavored yogurt instead of sour cream.

I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.

The flavoring I most often use is this mixture:

1 part vanilla extract

1/2 part butter flavoring

1/4 part almond flavoring

A “Part” is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)

Lots of calories, sugar, and fat – the same as any other cake

image: http://media.cakecentral.com/wp-includes/images/smilies/icon_smile.gif


Image1.gif



 

The *Original* WASC cake recipe

Ingredients

  • The *original* WASC cake recipe by kakeladi
  • 1 box cake mix (I prefer Betty Crocker) *see notes at end
  • 1 cup flour*
  • 1 cup granulated sugar
  • generous dash of salt
  • 1 cup sour cream*

  • 1 cup water *
  • 3 whole eggs
  • 1 tablespoon flavoring*

Instructions

  1. In bowl mix together dry ingredients. It’s helpful to use a wire whisk; important w/choco cake not so much for other flavors.
  2. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
  3. Pour into prepared pans * and bake as usual.
  4. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.
  5. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
  6. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
  7. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
  8. Most of the time I forget to add the salt:)
  9. On rare occasions I have used other brands of mix.
  10. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.
  11. I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
  12. Some people have told me they use plain or flavored yogurt instead of sour cream.
  13. I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.
  14. The flavoring I most often use is this mixture:
  15. 1 part vanilla extract
  16. 1/2 part butter flavoring
  17. 1/4 part almond flavoring
  18. A “Part” is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)

    Lots of calories, sugar, and fat – the same as any other cake

    image: http://media.cakecentral.com/wp-includes/images/smilies/icon_smile.gif

    :)

Read more at http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#H5BEJwSYuSVEo1Qr.99


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The recipe is based on the original box size of 18.25 oz.  Since the newer boxes of mix have less total oz I have still used the recipe without any change and it came out just fine.  

There are 80 oz in 5# and that comes out to the same as 4 1/3 boxes of 18.25.   I suggest just increasing each ingredients times 4.  


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Sorry for the delay on responding to this but I have limited access to computer these days :(   I really don't know how it can be totally eggless.  I know many other recipes suggest sub'ing something like well mashed  prunes or applesauce for eggs but I have never tried it. 


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