Sensational WASC Cake From Scratch

Sensational WASC Cake From Scratch

If you are looking for a great cake to serve at a special event, this sensational WASC cake from scratch is just for you. This elegant cake is full of delicious flavors that everyone will love. It is the perfect dessert if you are looking to impress your guests.

WASC stands for a white almond sour cream cake. It is a popular cake for serving at weddings and other formal events, as it not only looks beautiful but also tastes great. This recipe requires an intermediate skill level, as there are many steps involved.

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What You Need to Follow this Recipe

Instructions for the Cake

  • 3 cups granulated sugar (600 grams)
  • 2 1/2 teaspoons baking powder (10 grams)
  • 1 teaspoon fine kosher salt (6 grams)
  • 2 sticks unsalted butter, room temperature (226 grams)
  • 1 cup pasteurized egg whites or approximately 7 large egg whites (235 grams)
  • 1 1/2 cups sour cream, room temperature (approximately 382 grams)
  • 2 teaspoons almond extract (8 grams)
  • 1 teaspoon vanilla extract (4 grams)
  • 1/8 cup vegetable oil  (28 grams)

For the Almond Buttercream

  • 6 sticks unsalted butter, room temperature (678 grams)
  • 12 cups powdered sugar (1500 grams)
  • 1 tablespoon almond extract (12 grams)
  • 1/3 cup heavy whipping cream (75 grams)
  • 1 teaspoon vanilla extract (4 grams)
  • 1 teaspoon fine kosher salt (6 grams)

Equipment

  • 3 8-inch round cake pans
  • Cooking spray
  • Parchment paper
  • Electric Mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Wire rack
  • Serrated knife
  • Offset spatula

mixing bowl Set of 6 – stainless steel mixing bowls

Step by Step Instructions

Step One: Preheat Your Oven and Prepare the 8-inch Round Cake Pans

Preheat your oven to 350 degrees Fahrenheit. Line your cake pans with parchment paper and then spray them with cooking spray.

Step Two: Mix the Dry Ingredients

Add the all-purpose flour, granulated sugar, baking powder, and salt to a large mixing bowl. Using a large bowl with a whisk attachment, mix until fully combined.

Step Three: Beat in the Butter

Cut your butter up into chunks. Slowly add the chunks of butter into the dry ingredients and beat with the mixer at low speed. Mix until no large chunks remain and the mixture is crumbly.

Chunks of Butter

Step Four: Add the Egg Whites

With the mixer at low speed, add the egg whites in. Mix until they become just incorporated.

Step Five: Add Sour Cream, Vanilla Extract, Almond Extract, and Vegetable Oil

Add the sour cream, vanilla extract, almond extract, and vegetable oil into the cake batter. Beat on low speed until the mixture is fully combined. Scrape down the sides of the bowl using a rubber spatula and beat for a few more seconds, still at low speed.

Step Six: Bake the Cakes

Among the three cake pans, divide the cake batter evenly. Bake for 33-35 minutes or until a toothpick inserted into the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes atop a wire rack.

Run an offset spatula around the edge of the cakes to loosen them. Then, place them in the freezer for 45 minutes to one hour. Once cool, remove from pans and use a serrated knife to level off the tops of the cakes.

Baking WASC cake

Step Seven: Make the Frosting

Using the electric mixer, beat the butter at medium speed for about 30 seconds, until smooth and creamy. Change the mixer to low speed and add one cup of powdered sugar at a time. Alternate with adding in splashes of the heavy whipping cream.

Once fully mixed, add the almond extract, vanilla extract, and salt. Beat on low speed until fully incorporated.  Add more cream if the frosting is too thick and more powdered sugar if it is too thin.

Step Eight: Decorate the Cake

Stack the cake layers on top of each other, adding a layer of frosting between each cake. Add a thin layer of frosting to the sides and top of the cake using an offset spatula. Refrigerate the cake for 20 minutes and then cover with the remaining frosting.

Servings and Preparation Time

Servings and Preparation Time - WASC Cake

Tips and Tricks for WASC Cake From Scratch

This cake can be stored in an airtight container for 2-3 days at room temperature. It can also be kept in an airtight container in the fridge for up to a week.

To freeze this cake, place it in the freezer uncovered for one hour to let the frosting set. Then, cover the cake with a layer of plastic wrap and then a layer of aluminum foil. Freeze the cake for up to six months and let it thaw at room temperature for two hours or overnight in the fridge.

Sensational WASC Cake From Scratch
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Sensational WASC Cake From Scratch

If you are looking for a great cake to serve at a special event, this sensational WASC cake from scratch is just for you. This elegant cake is full of delicious flavors that everyone will love. It is the perfect dessert if you are looking to impress your guests.
Prep Time30 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: Sensational WASC Cake From Scratch
Servings: 24
Author: cakedecorist.com

Equipment

Ingredients
  

For The Cake

  • 3 1/4 cups all-purpose flour 390 grams
  • 3 cups granulated sugar 600 grams
  • 2 1/2 teaspoons baking powder 10 grams
  • 1 teaspoon fine kosher salt 6 grams
  • 2 sticks unsalted butter room temperature (226 grams)
  • 1 cup pasteurized egg whites or approximately 7 large egg whites 235 grams
  • 1 1/2 cups sour cream room temperature (approximately 382 grams)
  • 2 teaspoons almond extract 8 grams
  • 1 teaspoon vanilla extract 4 grams
  • 1/8 cup vegetable oil 28 grams

For The Almond Buttercream

  • 6 sticks unsalted butter room temperature (678 grams)
  • 12 cups powdered sugar 1500 grams
  • 1 tablespoon almond extract 12 grams
  • 1/3 cup heavy whipping cream 75 grams
  • 1 teaspoon vanilla extract 4 grams
  • 1 teaspoon fine kosher salt 6 grams

Instructions

  • Preheat Your Oven and Prepare the 8-inch Round Cake Pans - Preheat your oven to 350 degrees Fahrenheit. Line your cake pans with parchment paper and then spray them with cooking spray.
  • Mix the Dry Ingredients - Add the all-purpose flour, granulated sugar, baking powder, and salt to a large mixing bowl. Using a large bowl with a whisk attachment, mix until fully combined.
  • Beat in the Butter - Cut your butter up into chunks. Slowly add the chunks of butter into the dry ingredients and beat with the mixer at low speed. Mix until no large chunks remain and the mixture is crumbly.
  • Add the Egg Whites - With the mixer at low speed, add the egg whites in. Mix until they become just incorporated.
  • Add Sour Cream, Vanilla Extract, Almond Extract, and Vegetable Oil - Add the sour cream, vanilla extract, almond extract, and vegetable oil into the cake batter. Beat on low speed until the mixture is fully combined. Scrape down the sides of the bowl using a rubber spatula and beat for a few more seconds, still at low speed.
  • Bake the Cakes - Among the three cake pans, divide the cake batter evenly. Bake for 33-35 minutes or until a toothpick inserted into the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes atop a wire rack.
  • Run an offset spatula around the edge of the cakes to loosen them. Then, place them in the freezer for 45 minutes to one hour. Once cool, remove from pans and use a serrated knife to level off the tops of the cakes.
  • Make the Frosting - Using the electric mixer, beat the butter at medium speed for about 30 seconds, until smooth and creamy. Change the mixer to low speed and add one cup of powdered sugar at a time. Alternate with adding in splashes of the heavy whipping cream.
  • Once fully mixed, add the almond extract, vanilla extract, and salt. Beat on low speed until fully incorporated. Add more cream if the frosting is too thick and more powdered sugar if it is too thin.
  • Decorate the Cake - Stack the cake layers on top of each other, adding a layer of frosting between each cake. Add a thin layer of frosting to the sides and top of the cake using an offset spatula. Refrigerate the cake for 20 minutes and then cover with the remaining frosting.

Notes

  • This cake can be stored in an airtight container for 2-3 days at room temperature. It can also be kept in an airtight container in the fridge for up to a week.
  • To freeze this cake, place it in the freezer uncovered for one hour to let the frosting set.
  • Then, cover the cake with a layer of plastic wrap and then a layer of aluminum foil. Freeze the cake for up to six months and let it thaw at room temperature for two hours or overnight in the fridge.
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Amazing Almond White Cake from Scratch

This delicious WASC cake is a great dessert for any special occasion. Your family and friends will definitely love how it tastes.

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