wasc

This is the chocolate version of the WASC recipe. Starting with a box mix and adding in some extra ingredients, you can get a great tasting cake in a flash that tastes almost like scratch. Shhh I won't tell. This recipe makes two 8" round cakes that are 2" tall.&nbsp;

Chocolate WASC Cake (doctored chocolate cake mix)

Duncan Hines Chocolate Fudge Cake Mix

oz Ap flour (1 cup)

oz cocoa powder (1/2 cup)

oz cold coffee (1 1/2 cups)

oz vegetable oil (1/4 cup)

oz melted butter (1/2 cup)

eggs

sour cream (3/4 cup)

oz sugar (1 cup)

salt

Tbsp vanilla extract

Semi-Sweet Chocolate

heavy whipping cream

Preheat oven to 335℉. Prepare two 8" round cake pans. I prefer to use cake goop.&nbsp;

Add all dry ingredients into the bowl of your stand mixer with a paddle attachment. Add in the rest of your ingredients and mix on low for 1 minute. 

Stop and scrape the bowl and then mix on medium for two minutes.&nbsp;

Pour batter into your cake pans and bake for 30- 35 minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick. 

Let cool a few minutes in the pan before turning out onto a cooling rack. Let cool fully and frost.&nbsp;

Chocolate WASC Instructions

Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!

Heat cream until steam is rising from the surface but it isn&#x27;t boiling.

Pour hot cream over the chocolate and let sit for 5 minutes

Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.

Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.

Frost cake as desired.

Chocolate Frosting

Chocolate WASC is the chocolate version of our popular WASC recipe that with an addition of a few ingredients, your box cake will taste almost like scratch. The texture is light and fluffy but is still sturdy enough to carve a cake or stack into for a wedding cake. Chocolate WASC is a great option if you're not quite ready to take the plunge into baking a chocolate cake recipe from scratch.

Chocolate WASC

A doctored cake mix that is well-used by bakers all over the world that produces a delicious white cake that tastes almost like scratch. This recipe makes three 6"x2" cake rounds or two 8"x2" cake rounds

Doctored Box Cake Recipe (WASC)

white cake mix (I like duncan hines)

oz AP flour (1 cup (spooned into cup, not scooped))

tsp salt

sour cream (1 cup room temp)

oz milk (1 cup room temperature)

tsp almond extract

The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8&quot; pans and bake at 350ºF for 30-35 minutes or until a toothpick inserted comes out clean

WASC CAKE INSTRUCTIONS

Ready to make your first cake but don't know where to start? Today I'm going to show you how to decorate your very first cake and explain every step from tools, baking, trimming, frosting with sharp edges and of course decorating!

Decorating a cake doesn't have to be difficult.  In fact, when I first started decorating cakes I knew nothing about it!  This video is a great tutorial for beginners and a great way to learn the fundamentals of making beautiful cakes. 

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How to Decorate Your First Cake

This White Almond Sour Cream Cake with cake mix cake is the best doctored-up cake mix recipe ever! It is easy to make and yields a soft and moist cake every time.

10 Secrets to make cake mix taste homemade + WASC recipe

White cake mix

AP flour

sugar

sour cream (room temperature)

milk

butter (melted)

almond extract

Preheat the oven to 350F and butter and line 2 8 inch baking pans with pachment paper and set aside.

Mix all the ingredients together on medium speed for 2 minutes. Divide the cake bater into the 2 pans, and bake in the oven for 35-40 minutes or until a wooden skewer inserted in the center comes out clean.

Let the cakes cool down in the pan for 10 minutes then transfer to a cooling rack to cool down fully before frosting the cakes!

First Cake Recipe (WASC)

sour cream (room temp)

butter

water

lbs powdered sugar (32 oz)

lbs unsalted butter (32 oz softened to room temperature)

strawberry puree (optional)

Pre-heat your oven to 350ºF at least 30 minutes before baking to give your oven time to heat up properly. Prepare your pans with cake goop or another preferred pan release.

The instructions for this cake are super easy. Basically put it all into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. 

Divide your batter into your cake pans evenly. Bake the cakes at 350ºF  for 30-35 minutes or until a toothpick inserted comes out clean. It&#039;s ok to bake your cakes for longer if they  are not done yet.

WASC Cake

Mix the pastuerized egg whites and powdered sugar together on medium speed until the sugar is dissolved. About 2 minutes.

Add the softened butter in pieces while mixing on low with the whisk attachment until it&#039;s all added in. Then bump the speed up to high and whip until the buttercream is light and white and fluffy.

Taste the buttercream. If it still tastes buttery or looks curdled, keep mixing. You can&#039;t over-whip this buttercream.

Frost and decorate your cake as desired

Easy Buttercream Frosting

https://www.youtube.com/watch?v=TeFooNpvTfE

WASC Cake Recipe

The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8&quot; pans and bake at 350ºF for 30-40 minutes or until a toothpick inserted comes out clean. It&#039;s ok to bake your cakes for longer if you&#039;re using larger pans.

This WASC cake recipe looks fantastic ! Light, fluffy, and versatile—perfect as a base for birthdays, celebrations, or any layered cake creation!

Made this and it's delicious!   Question--can I make this in a 9x13?

I don’t even bother with a regular white cake anymore. Everyone raves about this. Reading all the reviews, I do think that not over mixing is the secret to a perfect outcome. I doubled the recipe because I get so tired of making it so many times and had no issues whatsoever with the outcome. Thank you for developing this recipe.

IT WAS SOOO GOOD! I used Pillsbury confetti cake, and replaced the almond extract with a tablespoon vanilla and it came out wonderfully! My only issue is that mine baked a bit too fast so the center was still raw, but nothing some foil over it can’t fix. The richness was awesome, and the crumb came out very fine. 100/10!!

Compliments galore. This is my go to cake of choice. Add homemade buttercream icing

Can you substitute the eggs for pasteurized egg whites?

Hi Liz, can you please clarify the weight of the cake mix? The cake mixes seem to have become smaller over time! Should I just buy two mixes and weigh out the amount in your picture?

This was an excellent cake - light, fluffy, great taste!  I just have one suggestion:  You might want to start listing the weight of the boxes of cake mix now since companies have now dropped most cake mixes to 13.25 oz.  I assumed this recipe called for a 15.25 oz box, but the original WASC was actually 18 oz.  Anyway, just a suggestion to you and ALL bakers that use cake mixes as the base.

This cake recipe is awesome! I did it with Lemon box cake and it turned out great; just added 1 t. lemon extract. 
I really want to do this with a carrot cake box mix. Any thoughts on that? TYIA

I have made this cake several times and always received rave reviews.Thank you!  Do you think I could turn it into a coconut cake by substituting coconut milk for the milk and instead of almond extract use coconut extract?

Trying to make a coconut cake with this recipe for a wedding- could I replace with coconut milk and extract then add a 1/2 cup of coconut?

This has become one of my favorite recipes.  It always turns out wonderful. The only change I make is doubling the almond extract.

https://www.youtube.com/watch?v=uKIgn216EOI

Hey everyone! You know I love a good scratch cake but sometimes you need a great tasting cake FAST! These are my tips and tricks for making a simple box mix taste homemade!

Ingredients for WASC (white almond sour cream cake)
1 box white cake mix I like duncan hines brand
1 cup AP flour
1 cup granulated sugar
1/4 tsp salt
1 cup sour cream room temp
1/2 cup melted butter
1 cup milk (or water) room temperature
4 egg whites fresh not boxed at room temperature
1 tsp almond extract

Instructions
The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8" pans and bake at 335 degrees F for 25-35 minutes or until a toothpick inserted comes out clean

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WATCH CAKE TUTORIALS ► https://youtu.be/vGVg0ou9U_k 

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