We’ve all been there—staring at a naked cake at 9 PM, needing it to look bakery-perfect for tomorrow’s party without the culinary degree. You want that professional finish, but you also need it done fast so you can actually sleep. Express baking isn’t just about speed; it’s about smart techniques that deliver stunning results.
This guide combines a foolproof modified cake mix base with a fluffy, forgiving buttercream. We’re skipping the stress of finicky meringues and dry crumbs for a texture-first approach that holds up beautifully to slicing and piping.
Why You’ll Love This
This method takes the guesswork out of achieving a bakery-quality finish at home. The WASC (White Almond Sour Cream) base is legendary for a reason—it starts with a box mix for speed but adds sour cream and extra flour for a dense, moist crumb that handles decoration without crumbling.
- Texture Stability: The cake is sturdy enough to stack but stays tender and moist for days.
- Forgiving Frosting: This “easy buttercream” mimics the silkiness of Swiss meringue without the fuss of cooking eggs.
- Express Efficiency: Using room temperature ingredients means your batter comes together in one bowl in under two minutes.
Easy Cake Decorating
- Total Time: 1 hour 15 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Create a professional, bakery-quality finish at home with this efficient WASC-based cake recipe and a silky, fail-proof buttercream. This method prioritizes moisture and stability, making it the perfect foundation for stunning piped decorations and smooth finishes.
Ingredients
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup water
- 4 egg whites
- 1 tsp almond extract
- 1/2 cup pasteurized egg whites (from a carton)
- 2 lbs powdered sugar
- 1.5 lbs unsalted butter, softened
Instructions
- Preheat your oven to 350ºF (175ºC) and prepare three 6-inch or two 8-inch pans with release spray or cake goop.
- In a large mixing bowl, combine the cake mix, flour, sugar, salt, sour cream, melted butter, water, 4 egg whites, and almond extract; mix on medium speed for exactly 2 minutes.
- Distribute the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake layers cool completely on a wire rack before attempting to frost.
- To make the frosting, combine the pasteurized egg whites and powdered sugar in a mixer for 2 minutes until the sugar has fully dissolved.
- Add the softened butter in small chunks while mixing on low speed, then increase to high and whip until the buttercream is white and fluffy.
- Place the first cake layer on a turntable, spread a layer of frosting, and repeat with remaining layers.
- Apply a thin crumb coat to the entire cake, chill for 10 minutes, then apply a final thick layer of frosting and smooth with a bench scraper.
Notes
For the most stable decorating surface, ensure your cake layers are completely room temperature or even slightly chilled before assembly. If your buttercream appears to break or curdle while mixing, simply melt a small portion and whip it back into the main batch to restore the emulsion instantly.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Express Ingredients
We focus on pantry staples that deliver maximum moisture and stability with minimal effort.
- White Cake Mix: The reliable base that ensures a consistent rise. Use your favorite brand like Duncan Hines.
- Sour Cream: The secret weapon for moisture. It adds fat and acidity, tenderizing the crumb for that melt-in-your-mouth texture.
- Almond Extract: Gives that classic “wedding cake” flavor profile that pairs perfectly with vanilla.
- Pasteurized Egg Whites: For the frosting, using carton whites makes this safe and incredibly fast—no separating eggs required.
- Butter: You need a lot of it for the frosting. Ensure it is softened but not melted to hold air properly.
- Powdered Sugar: The structure for our buttercream. Weighing it (2 lbs) ensures the perfect consistency without the grit.
How to Make It
Step 1: Prep and Mix the Cake
Preheat your oven to 350ºF (175ºC) at least 30 minutes prior to baking. Prepare your pans with cake goop or a reliable release spray. In a large bowl, dump the cake mix, flour, sugar, salt, sour cream, melted butter, water, egg whites, and almond extract. Mix on medium speed for exactly 2 minutes. That’s it—your batter is ready.
Step 2: Bake
Divide the batter evenly between your cake pans (three 6-inch or two 8-inch). Bake at 350ºF for 30–35 minutes. Test for doneness with a toothpick; it should come out clean with maybe a few moist crumbs attached. Let them cool completely before handling.
Step 3: Whip the Buttercream
In a mixer, combine the pasteurized egg whites and powdered sugar. Mix on medium for about 2 minutes until the sugar dissolves. Add the softened butter in chunks while mixing on low. Once incorporated, increase speed to high and whip until the mixture is white, light, and fluffy.
Step 4: Assemble and Decorate
Place your first cake layer on a board and turntable. Spread a layer of buttercream, then top with the next cake layer. Apply a thin “crumb coat” over the whole cake to trap loose crumbs, then chill for 10 minutes. Apply a final thick coat of frosting and smooth it with a bench scraper. Pipe borders or rosettes as desired.
Meagan’s Express Texture Secrets
- Temperature is Key: For the smoothest buttercream, your butter must be soft but not greasy. If your frosting looks curdled, it likely means the butter was too cold. Scoop out ½ cup, melt it in the microwave for 15 seconds, and whip it back in to bring the emulsion together instantly.
- Don’t Over-Bake: The WASC cake is designed to be moist. Check it at the 30-minute mark. If you over-bake, you lose that signature velvety texture found in our velvet crumb collection.
- Room Temp Sour Cream: Cold ingredients can shock the batter and lead to uneven baking. Let your sour cream sit out while the oven preheats.
- External Resource: If you need visual aid on smoothing techniques, this guide on how to decorate a cake is a great reference for visual learners.
Flavor Express
- Berry Burst: Fold ¼ cup of strawberry puree into the buttercream at the very end for a natural pink tint and fruity flavor. Ensure the puree is thick so it doesn’t break your emulsion.
- Yellow Cake Swap: For a richer, golden crumb, replace the 4 egg whites in the cake batter with 3 whole eggs. This adds fat and richness, similar to the base we use in our lemon rainbow cake.
- Chocolate Twist: Add ½ cup of cocoa powder to the dry cake ingredients and increase the water by 2 tablespoons for a quick chocolate version.
Instant Enjoyment
Serve this cake at room temperature. Buttercream hardens in the fridge, so if you’ve chilled the cake, let it sit on the counter for 30 minutes before serving to ensure the frosting melts in your mouth. A slice of this pairs perfectly with fresh berries or a scoop of vanilla bean ice cream. For a fun twist, try serving it alongside our car cake for a themed birthday bash.
The Sweet Truth
Decorating doesn’t have to be intimidating or take all day. With a sturdy modified base and a foolproof buttercream, you can create a centerpiece that tastes as good as it looks. The texture is moist, the process is efficient, and the result is pure joy. If you are looking for more chocolatey experiments, check out our cocoa dream lab next.
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