I used a variation of the WASC recipe and it sunk in the middle. I've tried it more than once and it keeps sinking however, when I do the regular WASC recipe it bakes perfectly fine. I am using bake even strips and flower nails in my pans and baking at 325 degrees but as soon as the batter starts to cook, it sinks in the middle. Here are the ingredients I used:

2 boxes white cake mix
2 cups flour
1 1/2 cups sugar
1 2/3 cups french vanilla creamer
1 cup water
6 whole eggs
2 tsp vanilla extract
2 cups sour cream
1 1/2 tsp salt
4 tbsps oil

Please help! I need to bake this cake tonight and they just want a VANILLA cake.

Thanks in advance,
Cari

This happens to me too! I wish i knew how to help.

what size pan(s) do you use for this recipe?

The first time I used a 6x2" square and an 8x2" square. This time I used 6x2" round and 8x2" round.

Can it be the creamer? Or the whole eggs? These are the only two things that I find different from the regular wasc recipe I use (oh and the 1 1/2 cups sugar instead of the 2 cups sugar).

Sorry, I don't know why it is sinking. I can say that I use 6 whole eggs and haven't had an issue. I do use 2 cups of sugar. I've never used creamer so not sure if that could change things, but I do think I've seen threads recommending creamer, so I wouldn't expect that to make it sink. Hopefully someone who understands baking chemistry will answer this for you, I'm curious.

This is the WASC recipe I use and it bakes up nice every time. It shouldn't be sinking with the bake even strips and the flower nail in the middle. YOu have done all you can!!! lol. I hope the next one works out perfectly for you! Good luck! You can split this recipe in half easily if you need to!Also, I use vanilla extract instead of almond.(not a fan)I also use 6 whole eggs instead of 8 whites.

http://cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake-WASC.html

Another thought... if you open the oven to early or often during baking, it can cause the cake to sink.

Yes, it's the creamer... Substituting a small portion of water w/creamer is okay, but you replaced more than half!

Also, I'm not sure that the sugar/corn syrup in the creamer was the equivalent of the 1/2 cup of white sugar that you eliminated.

You can make a lovely French Vanilla cake (altering basic WASC recipe slightly) using 6 whole eggs, 2 cups of sugar, water and additional vanilla (to replace almond). This variation will not sink.

Scratch cake recipes that use coffee creamer:
(Liquid non-dairy creamer.)

http://forum.cakecentral.com/cake-decorating-ftopict-159851-.html

Coffee creamer cakes that didn't turn out so well:

http://forum.cakecentral.com/cake-decorating-ftopict-293673-.html

HTH

Jan is correct here. It is the creamer to water ratio and she has summed it all up for you.
Sometimes you can get to much of a good thing.

Another thing you can do to make this vanilla is to use the French Vanilla cake mix instead of the white....use whole eggs and Keep everything else the same. It is delicious and never fails to bake perfectly.

I agree the creamer would likely make the cake sink. Not all liquids bake the same. For an awesome vanilla cake, try Serious_Cake's yellow cake recipe from her youtube video. It's a nice white color, so I call it vanilla cake

Thank you all! This is wonderful and the very reason I love all of my pals on cc! LOL I'm happy to say that I am learning a lot from all of you because I was almost certain that it was the creamer as well because I figured it was too much creamer not enough water (unfortunately, it didn't hit me until AFTER I'd done it already --A few times at that... ) Slowly but surely, I will get it...LOL

Thanks again all!

Cari