WASC Cake (White Almond Sour Cream)
This delicious White Almond Sour Cream Cake is a great, flavorful go-to doctored cake mix recipe. Many of our doctored cake mix cakes are based on this popular recipe!
Servings: 15 servings
Ingredients
- 1 box white cake mix, sifted (15.25 oz) (we use cake mix without pudding in the mix) This recipe will work for yellow cake mix as well.
- 1 cup all purpose flour (121g)
- 1 cup granulated sugar (200g)
- generous dash of salt
- 1 cup sour cream or plain yogurt (greek yogurt is fine also) (242g)
- ¼ Cup Canola Oil (54g)
- 1 cup water (240g)
- 3 whole eggs
- 2 teaspoons vanilla (8g)
- ½ teaspoon almond extract (If you don't want almond, you can substitute additional vanilla) (2g)
Instructions
- Preheat the oven to 325 degrees.
- Grease and flour two 8x2 round cake pans. (You could also divide the batter between three 8 inch cake layers if you would rather have an additional layer of filling).
- In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend.
- In another bowl, combine sour cream, water, oil, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute.
- Pour into prepared pans and bake at 325 degrees....check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan.
- We bake at 325 degrees to decrease the height of the dome on the cakes.
- Makes about 7 cups of batter.
Notes
Freezing: These WASC cake layers can be made ahead and frozen. When freezing, we like to wrap each layer individually with plastic wrap and then foil. (You can place each layer on a foil-wrapped cake cardboard before wrapping for extra stability).
Freeze up to 3 months. To thaw, place on the kitchen counter, still wrapped for 30-45 minutes. Then unwrap and continue thawing to desired amount. Some bakers prefer to decorate their cakes while still partially frozen, as they are less fragile and easier to handle.