Name: WASC Cake Recipe with Almond Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (360g); 3 cups granulated sugar (600g); 2 1/2 tsp baking powder (10g); 1 tsp fine salt (6g); 1 cup unsalted butter, room temperature (226g); 1 cup carton egg whites or 7 large egg whites, room temperature (240g); 1 1/2 cups full-fat sour cream, room temperature (360g); 2 Tbsp vegetable or canola oil (30g); 2 tsp almond extract (10g); 1 tsp vanilla extract or vanilla bean paste (4g); 2 cups unsalted butter, room temperature (452g); 2 tsp almond extract (8g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/2 tsp fine salt (3g); 7 cups powdered sugar (875g or a 2 lb. bag); 1/4 cup heavy whipping cream, room temperature (60g)

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Introduction

The WASC Cake is a wonderfully moist and fluffy cake that stands for White Almond Sour Cream. Its tender crumb and subtle almond flavor make it a perfect base for any celebration. Paired with rich almond buttercream frosting, this cake is both simple and elegant.

A close-up of a slice of white layered cake with four soft, crumbly layers separated by smooth white frosting. The cake sits on a white plate with a thin gold rim, placed on a white marbled texture. A piece of cake is cut and held by a gold fork close to the bottom left side of the image, showing the moist inside texture. The edges of the cake show a swirl of frosting with small round white and gold sprinkles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (360g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
1 cup unsalted butter, room temperature (226g)
1 cup carton egg whites or 7 large egg whites, room temperature (240g)
1 1/2 cups full-fat sour cream, room temperature (360g)
2 Tbsp vegetable or canola oil (30g)
2 tsp almond extract (10g)
1 tsp vanilla extract or vanilla bean paste (4g)
2 cups unsalted butter, room temperature (452g)
2 tsp almond extract (8g)
1 tsp vanilla extract or vanilla bean paste (4g)
1/2 tsp fine salt (3g)
7 cups powdered sugar (875g or a 2 lb. bag)
1/4 cup heavy whipping cream, room temperature (60g)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare three 8-inch or four 7-inch cake pans by greasing and lining them with parchment rounds.
Step 2: In a stand mixer fitted with a paddle attachment or using a hand mixer, combine flour, sugar, baking powder, and salt until fully blended.
Step 3: Slowly add 1 cup of room temperature unsalted butter to the dry ingredients on low speed. Mix until the mixture resembles moist sand with no large butter chunks.
Step 4: Pour in the egg whites and mix on medium speed just until combined.
Step 5: Add sour cream, vegetable oil, almond extract, and vanilla extract on low speed. Mix until fully incorporated.
Step 6: (Optional) If coloring the cake layers, add gel food coloring along with the vanilla and oil.
Step 7: Scrape down the bowl sides with a spatula, then beat the batter on medium-high speed for about one minute to create a light texture.
Step 8: Divide the batter evenly among the prepared pans and bake for 33-36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Let the cake pans cool for 10 minutes. Run a small offset spatula around the edges to loosen the cakes, then place the pans in the freezer for 30 minutes to speed up cooling.
Step 10: Once cooled, carefully invert the pans to remove the cake layers. Level the tops with a serrated knife just before assembling or wrap and freeze for later use.
Step 11: To make the almond buttercream, beat 2 cups of unsalted butter on medium speed until smooth, about 30 seconds.
Step 12: Add almond extract, vanilla extract, and salt on low speed and mix well.
Step 13: Gradually add powdered sugar on low speed. Halfway through, add heavy cream to ease mixing.
Step 14: Continue mixing until the frosting is smooth and reaches your desired consistency. Adjust by adding more cream or powdered sugar if needed.
Step 15: (Optional) Add gel food coloring to the finished frosting and mix on low speed until evenly colored.
Step 16: Assemble the cake by placing a small amount of frosting on a board or plate to anchor the first layer. Stack the layers with an even layer of buttercream between each.
Step 17: Apply a thin crumb coat of frosting around the cake. Chill in the fridge for 10 minutes or freezer for 5 until firm.
Step 18: Add a second, thicker layer of frosting and smooth the sides. Decorate as desired.

Tips & Variations

For a lighter cake, be sure to beat the batter well in the final step to incorporate air.
You can substitute almond extract with lemon or orange extract for different flavor profiles.
Gel food coloring works best if you want vibrant, even coloring without thinning the batter or frosting.
If your frosting is too thick, add heavy cream one tablespoon at a time until smooth.

Storage

Store the assembled cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. Let the cake sit at room temperature for about 30 minutes before serving for the best texture. You can freeze cake layers or the whole frosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

How to Serve

A slice of three-layer white cake with smooth white frosting between each layer and on the outside is being lifted from the whole cake. The cake has a white drip effect of icing running down the sides, and the top is decorated with large swirled rosettes of white frosting and sprinkled with small silver and gold sprinkles. The cake sits on a white plate on a white marbled surface, and in the background, a person dressed in black is holding the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whole eggs instead of egg whites?

This recipe relies on egg whites to keep the cake light and fluffy. Using whole eggs will change the texture and may make the cake denser. For best results, stick to egg whites or use a carton of liquid egg whites.

What makes WASC cake different from other cakes?

WASC cake combines almond extract and sour cream, which adds moisture and a subtle nutty flavor. The cake’s texture is tender yet sturdy enough for stacking and decorating with buttercream, making it ideal for layered cakes.