Instructions

WASC Cake Layers:

1. Preheat oven to 350°F. Line three 6-inch pans with parchment rounds and grease with non-stick baking spray.
2. Mix together 2 cups + 2 Tbsp all-purpose flour, 2 cups granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt in a large bowl. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.
3. Mix in 2/3 cup (1 & 1/3 stick) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
4. Pour in 2/3 cup or 5 egg whites. If you want to use whole eggs, use 3 large eggs. Mix on low until just incorporated and the batter looks wet.
5. Mix in 1 cup of sour cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
6. Add in 1 Tbsp of vegetable oil and 2 tsp almond extract. Mix on a medium-low speed for about a minute to make sure everything is mixed together properly.
7. If desired, add in gel food coloring and stir by hand with a rubber spatula until the batter is evenly colored.
8. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.
9. Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
10. Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
11. Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.

Almond Buttercream Frosting:

1. While the cake layers bake and cool, make the almond buttercream frosting.
2. Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
3. Gradually mix in 5 cups of powdered sugar on a low speed. Halfway through, add in 2 Tbsp of heavy cream or milk to make it easier to mix.
4. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
5. Once the frosting is fully mixed and smooth, add in 2 tsp almond extract, 1 tsp vanilla extract and 1/2 tsp salt. Mix on the lowest speed for a couple minutes to help make the frosting silky smooth.
6. If the frosting seems too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If you're unsure how thick your frosting should be, you can learn what consistency you're looking for in my frosting consistency post.
7. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.

Assembling This 6-Inch WASC Cake:

1. Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
2. Spread an even layer of almond buttercream between each cake layer with a large offset spatula.
3. Spread a thin coat of frosting around the cake to fully cover the cake layers.
4. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
5. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!