Simple White Sour Cream Cake

This is a simple white sour cream cake with a delicious vanilla taste. It’s juicy, easy to make, and always turns out perfectly. This is a cake that you can simply repeat and that your family will enjoy.

Hello there! Before you browse, there’s a lot of vital information in this article! There is also a section regarding revisions to this recipe that may address any queries you may have. Enjoy!

This is an oldie but a goodie. If you’ve ever heard of the WASC cake, here is my take on it.

It’s extremely simple to make and bakes evenly every time. It begins with a box mix, but you add extra ingredients to make it unique.

Don’t be concerned about using a box mix. They’re quite reliable and a great way to get started creating cakes.

When individuals first start baking cakes, I find that making a scratch cake may be somewhat scary. These doctored cake mix cakes are a terrific way to get your feet wet in the realm of cake making, and they turn out moist and delectable almost every time.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

While I was accepting cake orders, I did utilize a scratch cake recipe. That was a fantastic recipe, but no matter how excellent you are, sometimes a scratch cake simply doesn’t come out the same every time. That’s simply the way a homemade cake is.

This cake is a no-fail cake, and I now use it as the foundation for my other doctored cake mix tastes. Test it out! I believe you’ll like it. Oh, and it’s also delicious as cupcakes.

(If you’re feeling brave and want to try your hand at scratch cake making, check out my Favorite Vanilla Bean Cake Recipe. It’s really incredible.)

Hey, here is my take on the WASC cake (which is what its called in the caking circles). I use vanilla bean paste instead of simple vanilla extract. Absolutely, it does make a difference.

The next variation is that I use a little amount of almond emulsion. You’ll note that I didn’t mention almond extract. To me, there is a significant distinction. While I dislike almond extract, a little amount of almond emulsion coupled with vanilla extract can blow your socks off.

I know what you’re thinking, but I’m not a fan of almond taste! That certainly does not taste like almond flavor. It’s difficult to describe, but the tiny quantity I add to the cake mix enhances the vanilla taste even more.

Many have asked me what type of illicit medication I put in my cakes that makes them unable to stop eating them. Just give it a go and I guarantee I’ll get off your back about it.

This recipe has been updated:

Several of you (and I) have observed that this cake isn’t baking as well as it used to. (For example, the middles were sinking somewhat and there wasn’t as much bounce.) I assumed it was because they reduced the quantity of cake mix in each box.

I conducted some research online and it seems that this is a widespread issue with doctored box cake mixes. Cake mix firms seem to have altered not just the quantity contained in the boxes, but also the ingredients, leading what was once a favored recipe to turn out differently.

I decided to explore and came up with something that I believe is closer to the original WASC formula. The recipe card below incorporates those modifications, but here’s a quick explanation:

Since there is less mix in the package, I reduced the quantity of water to one cup. I noticed (as did another reader) that when I prepared this using whole eggs, it turned out much better, so instead of four egg-whites, I used three. While it will not be a blinding white cake, the cake mix recipe has been modified and it now bakes up much better.

I hope you give it a go and report back. I’ve also discovered that this recipe works well with additional tastes. I just tried it with a Red Velvet cake mix, and it turned out fantastic.

Do you need an icing recipe? Try it with the following buttercream recipes:

Buttercream with Vanilla Beans

Buttercream with Cinnamon

You may also be interested in my article on freezing cakes and cupcakes. There are several techniques to assist you effectively freeze them.

Now, for the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.