Thanks to KakeLadi, Denise2434 and (?). This is a WASC mixed up like the Heavenly White Cake recipe. It’s VERY moist and fine/medium crumbed and springy :) I tried to be as precise about what I used as possible, so you can recreate my results.
*I’m a high-altitude baker, about 4500ft. May need to alter recipe for lower elevations.

Heavenly WASC Cake


  • 2 boxes of Duncan Hines White Cake mix
  • 2 1/4 C Cake Flour (Softasilk)
  • 2 C Granulated Sugar (Superfine/C&H Baker’s Sugar)
  • 1 1/2 tsp Salt
  • 8 Lrg Egg Whites
  • 2 2/3 C Water
  • 1/4 C Canola Oil (Vegetable Oil)
  • 16 oz Sour Cream (Knudsen or Meadow Gold)
  • 2 tsp Clear Vanilla Extract
  • 2 tsp Almond Extract


    -Preheat oven to 340* F and spray/coat pans (6-8-10″x3″) well.

  1. -In large bowl, mix together cake mix, flour and salt.
  2. -In mixing bowl, combine oil, sour cream and flavorings.
  3. -In separate mixing bowl, use electric beater on high to whipped eggs and sugar until it becomes a meringue-like consistency, about 5-8 minutes.
  4. -Starting with flour mixture, add to cream mixture alternating with the water in about 5 turns total. Keep mixer on low setting 1-2.
  5. -Fold in egg/sugar mix until just combined.
  6. -Pour into pans and bake at least 60 minutes for smaller pans and 90 minutes for larger ones.
  7. -Cool and enjoy!


Pastelitos12 Says... 14 Sep 2009 , 11:47am

Can I just add a total of 4 tsp of vanilla extract instead of the almond extract to make a vanilla flavored cake? Or is that a lot of vanilla to add to the cake? Thanks!

nbs4847 Says... 12 Oct 2009 , 9:28am

I want to try this version. How does the texture differ from the original WASC? Does it stack as well and is it as moist?

350BakerStreet Says... 12 Oct 2009 , 1:47pm

You can exchange any flavors you like, you can even do a white mint flavor...yummm! I tried the original WASC and it was very dense. I like my white/wedding cake to be light and airy. It stacks up very well as long as you have the correct supports. HTH :D

julie10 Says... 4 Nov 2009 , 3:58pm

what is WASC??

luvcakedeco Says... 10 Nov 2009 , 1:16pm

Can i substitute 2 boxes of Duncan Hines White Cake mix with any other flour. We dont get that cake mix here. Thanks

luv2bcre8f Says... 22 Nov 2009 , 7:30pm

WASC is 'white almond sour cream'

sweetheart6710 Says... 24 Apr 2010 , 2:19pm

I LOVE this recipe. It baked up perfect and even. The texture was soft, and moist, but dense, which made for GREAT staking. I used it for a wedding and made white chocolate buttercream, and sliced fresh strawberries in the middle. It was almost like strawberry shortcake. It was delicious. I have nothing bad to say, except this recipe is HUGE. With 1 batch, I filled 2- 12'' pans, and I only had to bake mine 50min each. This is my new go-to vanilla white cake. Can't wait to try it with different flavors. Next time, I might even half the recipe if I wont be needing as much. Thanks for posting!

bonalex Says... 7 May 2010 , 6:34am

This recipe is so easy and taste great, everyone loves it! It also holds up well under the fondant. I recently used this recipe to make a white and strawberry layered cake covered in fondant. I used the Duncan Hines mixes, however the first time I did this the strawberry cake did not rise in the middle, so I substituted two of the egg whites with two whole egg with the strawberry mix and it turned out great. I plan to try the chocolate mix with whole eggs and see if it turns out dense enough to cover with fondant. Has anyone else tried the chocolate mix?

pastelera911 Says... 24 Jun 2010 , 7:49pm

could you add cake flour instead of the Duncan Hives white cake mix for any other flour Cake flour for example ...................

lovenintheoven Says... 30 Jun 2010 , 7:40am

found this exact recipe at another sight...anyone know approx cooking time? mine took 1.25 hours, and i am very afraid of dryness! it pulled away from the pans and was golden brown when i took it out. used 14x3 in ch round pan. bottom tier for a multi tiered cake for A LOT of people this weekend. any comments are appreciated!

jade8 Says... 21 Aug 2010 , 11:49am

can i reduce the amount of sugar and still get the same results?

VegasCakesbyAmanda Says... 7 Oct 2010 , 11:33pm

I love the flavor of this cake, but I used it for a tiered cake and the bottom tier just fell apart. I had used it for a regular 2=layer cake a few days before and knew it was a soft cake, but I didnt realize it was that soft! Luckily, I saw the bottom tier starting to seperate and took off the top two tiers before the entire cake became a disaster. The birthday party still ate the broken tier, though.

dairylady Says... 8 Nov 2010 , 5:59pm

Does anyone know how this can be made NOT using cake mixes. As in all made from scratch. I have been looking for a white cake mix using sour scream but do not want to use cake mixes .I want it to be all made from scratch

350BakerStreet Says... 15 Feb 2011 , 9:38pm

I don't know if you can use any other cake mix, but you're welcome to try. I've tried different mixes with other recipes and found the results to be quite different. I didn't like using one of them in particular, but I can't remember which. If I could make it TOTALLY from scratch, I would love love love to have that recipe haha :D I don't like having to rely on boxes. If you're cake is falling apart, perhaps you might want to freeze it first. I didn't know if you did that already. I would also add that this cake is very sticky, so be sure to spray your pan lightly on the bottom, then place a sheet a parchment, then spray the parchment. Oh, and have fun!

grandmothersusieq Says... 20 Feb 2011 , 5:12pm

This is the most fabulous cake recipe I have ever used!!! It always turns out perfectly no matter what, and I used it for a four tiered wedding cake with the metal ring dividers and it was wonderful. The frosting was Italian Meringue Buttercream and the filling was chocolate cinnamon ganache. A gentleman who tasted it recently called me "the cake genius"!!! :P

vitadun Says... 20 Apr 2011 , 9:21am

can i use all purpose flour in place of cake flour?

Cayke Says... 20 May 2011 , 7:16pm

I just made this cake and left it with my nanny she left it in too long. But I cut off the burnt layer from the sheet cake and it's a soft white spongy cake. Flavor isn't terrific but I've made vanilla bean butter ream which will pair well. I have to say I think this is a keeper. Oh and my egg whites didn't meringue but cake is soft and airy. I would freeze it before carving or fondant. I'll put up a picture of cake tomorrow its a pretty cool cake! Thanks again

jojo56 Says... 17 Aug 2011 , 7:07am

Does anybody have any idea how much mixture it would take to fill a 18x12 layer pan?

Trish44 Says... 22 Apr 2012 , 3:53pm

Does anyone know how much I will need for 2 - 6X3, 2 - 10x3 and 2- 14x3 pans? I'm making a wedding cake for my cousin. The 6 and 14 inch layers are vanilla and the 10 inch will be Red Velvet. I have used this recipe before and loved it!

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