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WASC Cake Recipe with Almond Buttercream Frosting Recipe

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★★★★★

4.9 from 150 reviews

This WASC (White Almond Sour Cream) cake recipe offers a moist, flavorful, and tender cake with a delicate almond aroma. Made with simple pantry ingredients including egg whites and sour cream, this cake ensures a light yet rich texture. Paired with a luscious almond buttercream frosting, it is perfect for celebrations or anytime indulgence.

Ingredients

Scale

Cake Layers

  • 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)

Almond Buttercream Frosting

  • 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

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch or four 7-inch cake pans with parchment paper rounds to prevent sticking.
  2. Combine Dry Ingredients: In a stand mixer fitted with a paddle attachment or using a hand mixer, mix together the all-purpose flour, sugar, baking powder, and salt until well combined.
  3. Add Butter: Slowly incorporate the room temperature unsalted butter on low speed until the mixture has a moist, sandy texture with no large butter chunks.
  4. Add Egg Whites: Pour in the egg whites and mix on medium speed until fully combined and smooth.
  5. Incorporate Wet Ingredients: Add the sour cream, vegetable oil, almond extract, and vanilla extract. Mix on low speed until thoroughly incorporated.
  6. Optional Coloring: If desired, add gel food coloring at this point along with the vanilla and oil for vibrant cake layers.
  7. Beat Batter: Scrape down the bowl sides using a spatula and beat on medium-high speed for about 1 minute to aerate the batter for a lighter texture.
  8. Divide and Bake: Evenly pour the batter into the prepared pans and bake for 33-36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool Layers: Allow pans to cool for 10 minutes. Run a small offset spatula around the edges to loosen the cakes, then place them in the freezer for 30 minutes to cool quickly.
  10. Release and Level: Once cooled, carefully invert pans to remove cake layers. Level the tops with a serrated knife before assembly. Freeze and thaw layers as needed before use, letting them reach slightly cold temperature for easier assembly.
  11. Make Almond Buttercream: Beat unsalted butter on medium speed for 30 seconds until smooth. Add almond extract, vanilla extract, and salt; mix on low speed.
  12. Add Powdered Sugar and Cream: Gradually add powdered sugar while mixing on low speed. Halfway through, add heavy cream to achieve a creamy consistency.
  13. Adjust Frosting Consistency: Continue mixing until desired texture is reached. If too thick, add more cream 1 Tbsp at a time; if too thin, add more powdered sugar in increments of 1/4 cup.
  14. Color Frosting (Optional): Add gel food coloring if desired and beat on low speed until the color is uniform.
  15. Assemble Cake: Place cake layers on a greaseproof cake board or flat plate, securing the first layer with a dab of frosting to prevent slipping.
  16. Layer and Frost: Spread an even layer of almond buttercream between each cake layer, then apply a thin crumb coat around the assembled cake.
  17. Chill for Stability: Refrigerate the cake for 10 minutes or freeze for 5 minutes until the crumb coat is firm to the touch.
  18. Apply Final Coat and Decorate: Add a second thicker layer of frosting, smoothing with a bench scraper. Decorate as desired, for example with frosting swirls using an open star piping tip such as Wilton 1M.

Notes

  • Use room temperature ingredients to ensure smooth mixing and even baking.
  • Gel food coloring is recommended to avoid altering batter consistency.
  • Freezing and thawing the cake layers slightly chilled makes assembly easier.
  • Adjust frosting consistency by adding cream or powdered sugar to suit your preference.
  • Ensure to line pans with parchment rounds to prevent sticking and for easy cake release.
  • Scrape the mixing bowl sides to ensure all ingredients are well incorporated.
  • This cake is ideal for layering and decorating due to its sturdy yet moist crumb.

Keywords: WASC cake, white almond sour cream cake, almond buttercream frosting, moist cake recipe, easy celebration cake

Find it online: https://annakocht.com/wasc-cake-recipe-with-almond-buttercream-frosting-recipe/