White Almond Sour Cream Cake (WASC)

Slice of white cake

The only white (vanilla) cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! (Works great for cupcakes, too!) Just leave out the almond extract and substitute it for more vanilla if you want this to be a delicious vanilla cake!

2 8″ round cake tins that are 3″ deep
Yield amount
2 minutes
Yield units
8″ round cake tins that are 3″ deep
Preparation time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes
2 packages White Cake Mix - box (any brand, and the boxes usually come in 432 gram amounts. Anything relatively around that size has worked fine for me!)
2 cups All Purpose Flour (240 grams)
2 cups Granulated Sugar (396 grams)
1 1⁄2 teaspoons Salt (8.5 grams)
2 2⁄3 cups Water (631 ml)
4 tablespoons Canola Oil (59 ml - canola or vegetable)
2 teaspoons Vanilla Extract (9.9 ml)
2 teaspoons Almond Extract (9.9 ml - or you can just change this to more vanilla extract if you want to leave out the almond)
2 cups Sour Cream (448 grams)
8 Egg Whites (or you can just use 6 whole eggs if you don't care about the cake being "white")
  1. Preheat oven to 325 Fahrenheit (163 Celsius), and prepare your cake pans.

  2. Mix first 4 (dry) ingredients together with a whisk, in a large bowl.

  3. Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.)

  4. Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full.

  5. Bake @325 Fahrenheit (163 Celsius) for about an hour or until toothpick inserted comes out clean. (Start checking with a toothpick at about 50 minutes when using 3" deep pans... at about 40 minutes when using 2" deep pans

If you’re using 2″ deep tins, one batch of this recipe will give you one 12″, one 8″ and one 6″ round.


You can easily adjust this recipe to make other flavor cakes like strawberry, lemon and even orange.  I usually just swap out the cake mixes for the flavor you want and replace the extracts for ones that will work better. For example to make a strawberry version you can swap out the white cake mixes for strawberry and replaced the almond extract with strawberry extract leaving the vanilla in.  For lemon cake swap out the white cake mixes for lemon and use two teaspoons of lemon extract total in place of both the almond and vanilla.

This recipe STARTS with a box, but it is the added ingredients that makes it so great. I have never had a problem using such recipes, if they taste delicious and work well with my designs. Just as with my chocolate cake recipe, I’ve tested out SEVERAL scratch vanilla cakes, and not one of them can beat this recipe in taste and workability. Hence, it is my favorite