Hello to all, quick question. Does anyone know if you can half the recipe posted here for White Almond Sour Cream cake??
I want to make a small cake and I think the recipe is for a big cake...
If someone has done half the recipe please tell me...thank you!!

If you are referring to the recipe in the recipe section the answer is yes. Half the recipe should make two 8" rounds.


I have used the original WASC recipe by kakeladi and she gave it to me as 1/2 the recipe. If you need it let me know and I can PM it to you or post it here.

I half the WASC recipe all the time and it comes out perfect.

Do you use a specific brand of white cake mix, I have not been able to find DH white cake mix for a couple of months now, are they not selling it anymore? Which brand is your favorite?

I have had success halfing it... also 1/4 it. I will 1/4 the recipe (1/2 of the 1/2 recipe) for tastings.

My *original* recipe does not need to be 1/2ed

The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefere 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*
In bowl mix together dry ingredients. It's helpful if you use a wire wisk, but optional. In mixer bowl place next 3 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. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond 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 or cream 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 9x13 OR one 8" & two 6" round; OR two 8" rounds; Or a 12" round; and other combinations of pans.
I prefere 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.
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 Since I made many wedding cakes I usually mixed it up by the cup
Some have told me they use yogurt instead of sour cream; I have not tried that.