This recipe uses two of my very favorite cake recipes – the Hershey’s Perfectly Chocolate Cake and the White Almond Sour Cream Cake. Even though the WASC cake starts with a cake mix, it’s truly one of the best white cakes I’ve ever had. The light, creamy buttercream holds it all together without being too sweet or sugary.
Have you ever had a black and white cookie? This seriously tastes like one of those.
I hope you’ll give this one a try. It’s a great party or special-occasion cake, and is sure to make an impact on your eyes and your taste buds.
- 2 cups sugar
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking soda
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup boiling water
Preheat oven to 350 degrees (F). Prepare two round, 9-inch baking pans by coating them with cooking spray and a parchment round. (Cut a 9 inch round circle of parchment, place in bottom of pan sprayed with cooking spray.)
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for two minutes. Slowly stir in boiling water, and note that the batter will be very thin. Pour evenly into prepared pans.
Bake for 30 to 35 minutes or until a cake tester comes out clean. Cool in pans for 10 minutes, then remove from pans and cool on wire rack until completely cool.
White Almond Sour Cream Cake
Yield: Two 9-inch layers
Prep Time: 10 minutes ♦ Bake Time: 35 minutes
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup white/granulated sugar
- 3/4 teaspoon salt
- 4 egg whites
- 1 and 1/3 cups water
- 2 Tablespoons vegetable oil
- 1 cup (8oz) sour cream
- 1 teaspoons clear vanilla extract
- 1 teaspoons almond extract
Preheat oven to 325 degrees (F). Prepare two round, 9-inch baking pans by coating them with cooking spray and a parchment round. (Cut a 9 inch round circle of parchment, place in bottom of pan sprayed with cooking spray.)
In a large mixing bowl, combine all ingredients. With a hand mixer, beat ingredients for about two minutes or until batter becomes smooth and silky. Pour evenly into prepared pans and bake for 30-37 minutes, or until a cake tester comes out clean. (Mine usually takes 34 minutes.)
Cool in pans for 10 minutes, then remove from pans and cool on wire rack until completely cool.
Creamy Vanilla Buttercream Frosting
- 4 sticks (1 lb) unsalted butter at cool room temperature
- 1 two-pound bag of powdered/confectioners sugar
- 1/4 cup whipping cream
- 2 Tablespoons vanilla extract
- pinch of salt
In the bowl of a stand mixer, beat butter until light and fluffy, about 5 minutes. Add powdered sugar, salt, cream and vanilla, and slowly stir with paddle attachment until incorporated. Once combined, beat on medium speed for 6-8 minutes or until the frosting has a light and fluffy texture.
Frost cake as desired. This is enough frosting to fill three layers and frost the remainder of the cake. I do recommend a crumb-coat before your final coat of frosting.