White Velvet Cake

This is a popular cake in the cake decorating community, also called White Almond Sour Cream Cake or WASC. It incorporates a cake mix so it has the flavor and the tender crump of a cake mix cake, but it is a little more sturdy, slightly more dense, and moist. It does not have a homemade butter taste, but it is a lovely, velvety cake and a favorite of many. It is also fairly foolproof and easy to make!

White Velvet Cake

1 box of white cake mix

1 cup all-purpose flour

1 cup sugar

¾ teaspoon salt

1 cup water or milk

¼ cup oil

1 teaspoon vanilla extract

2 teaspoons almond extract (optional)

4 egg whites (or 3 eggs)

1 cup sour cream

Place all dry ingredients in a large mixing bowl and mix together to combine. Add the remaining ingredients and beat on medium speed for 2 minutes, scraping sides of bowl occasionally.

 

FOR CAKE:

Heat oven to 325 degrees for large cakes (8 to 12-inch) OR 350 degrees for small cakes (4 to 6-inch). Prepare pans by lightly greasing and flouring and lining bottoms with parchment paper. Fill pans about half full. Makes three 8-inch rounds OR two 9-inch rounds. Bake for about 30 to 40 minutes depending on size. Cool in pans 10 minutes before inverting onto wire cooling rack.

FOR CUPCAKES:

Heat oven to 375 degrees. Scoop batter into pan lined with paper cupcake liners. Bake each pan for about 18 to 20 minutes or until toothpick inserted in middle comes out clean. Makes about 36 cupcakes.

Delicious frosted with Buttercream Frosting.