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.
- Easy White Sour Cream Cake
- What does sour cream do to a cake?
- Can I just add sour cream to cake mix?
- What can I use instead of sour cream in box cake mix?
- Can you use box cake mix for a wedding cake?
- Should a cake made with sour cream be refrigerated?
- Should sour cream be room temp for cake?
- How much sour cream should I add to my box cake mix?
- How do you make a box cake taste like a bakery?
- Does sour cream replace milk in cake?
- How to make sour cream in 5 minutes?
Easy White Sour Cream Cake
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) 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 for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
- 1boxwhite cake mixMake sure it’s a mix of at least 15 oz. Pillsbury works best
- 1cupall purpose flour
- 2tablespoonvegetable oil
- 2teaspoonvanilla paste(you can use vanilla extract if you don’t have vanilla paste)
- ½teaspoonalmond emulsion(this is optional, but gives the cake that secret ingredient taste)
- 1cupsour cream
- 3large eggs
Preheat oven to 325 degrees. Grease or spray your pans.
Put the dry ingredients in a bowl and whisk together.
In another bowl, mix the remaining ingredients, then pour onto the dry ingredients.
Beat on medium about two minutes. Scrape down the sides of the bowl, then beat for another minute.
Pour into greased pans.
Bake at 325 degrees for about 40 – 50 minutes. Cakes are done when a toothpick inserted into the middle comes out with a few moist crumbs on it, but no liquid batter.
Set cake pans on wire rack to cool for 10 minutes, then turn out of the pans onto the wire racks to cool completely before adding buttercream.
What does sour cream do to a cake?
Sour cream provides moisture without thinning the batter as a liquid would. Since sour cream adds moisture without thinning down the batter, the result is a cake with a very soft, fine crumb.
Can I just add sour cream to cake mix?
Sour cream, according to the food-science site Food Crumbles, may help thicken and moisten a cake. Since sour cream includes fat, your cake will be richer as well. According to the baking site Liv for Cake, you should start with around 1 cup of sour cream.
What can I use instead of sour cream in box cake mix?
Plain yogurt (the BEST replacement) – By far the most similar to sour cream. Plain yogurt with fat (ideally whole or 2% fat) is optimal. You may use either Greek yogurt or normal yogurt as a one-to-one substitution in almost any recipe.
Can you use box cake mix for a wedding cake?
I’ve used a boxed mix for every wedding cake I’ve ever prepared and have never had a taste complaint. The cake mix is doctored (as you’ll see in the recipe below), but even if I didn’t, the frosting is so delicious that it actually dresses up the mix.
Should a cake made with sour cream be refrigerated?
Sour Cream Coffee Cake Storage and Serving. Is it necessary to chill sour cream coffee cake? This coffee cake may be stored at room temperature in an airtight container for up to 3 days. Nonetheless, it will keep in the refrigerator for up to a week.
Should sour cream be room temp for cake?
Plan ahead of time to bring ingredients to room temperature. Depending on how warm your kitchen is, let the butter, eggs, milk, sour cream, and cream cheese out on the counter for 30-60 minutes before beginning your dish.
How much sour cream should I add to my box cake mix?
Baking tip #3: don’t tell anybody about this technique! Sour cream is the key ingredient to a luscious cake! That’s correct. Adding 12 cup of sour cream, similar to milk, adds flavor to your box cake mix.
How do you make a box cake taste like a bakery?
Hack for Creating Boxed Cake Mix
DOUBLE the quantity of butter and replace the oil in the package instructions. Add one more egg than the package directions ask for. Combine the ingredients and bake according to the package instructions. It’s that simple!
Does sour cream replace milk in cake?
Sour cream or full-fat yogurt may be used in place of whole milk. This alternative may be used to make fast breads or to add creaminess to pan sauces. Sour cream also works well in recipes that call for buttermilk, and vanilla-flavored yogurt may be used in sweet quick breads and cakes.
How to make sour cream in 5 minutes?
In baking, yogurt may be used in place of sour cream. If it still lacks the acidity of sour cream, add 1 teaspoon lemon juice or 1 teaspoon apple cider vinegar to 1 cup full-fat active bio Greek yogurt. Mix well and set aside for 5 minutes.