Doctored Up White Cake Mix
I’m a fan of boxed cake mix probably just as much as you are! They are SUPER quick and convenient, can this girl get an amen?!
I wanted to share this recipe because I know many of you don’t have ALL THE TIME to be spending in the kitchen, but when you make something, you want it to taste good, right?
This recipe is perfect for all of us who like the ease of a box mix, but maybe want to jazz it up a bit and have more of a homemade taste. Plus, I feel that this doctored up version of a white cake comes together just as quick as the box mix because you can still put everything into ONE bowl and beat it together.
So maybe you’re asking yourself what’s the difference between the two…
The doctored up version is incredibly moist (I mean there’s milk, buttermilk, and sour cream in there!) and it’s more dense, like a homemade cake would be.
I have found that regular boxed cake mixes are not great for layered cakes because they are too light and airy and each layer can’t withstand the weight of the next. But doctoring up the mix gives the cake more ummphh, making each layer more sturdy.
I prefer to use Duncan Hines cake mix (and I’ve heard other bloggers say the same) because they have great balance between flavor and moistness, plus Wilton recommends that brand and I trust those cake people!
For this recipe you’ll want to use a 15.25 oz box of cake white mix. I know some boxes out there are 18.25 oz, so be sure you’re getting the right size. You’ll use egg whites only to keep the cake looking extra white.
For a step-by-step of how to make this doctored up white cake mix recipe, watch this short video:
Looking for a doctored up chocolate cake mix recipe?
Doctored Up White Cake Mix
Our family LOVES this doctored up white cake mix recipe! The cake turns out so moist and flavorful, gets tons of compliments each time I make it, plus no one knows it starts with a box mix!
- 1 box white cake mix, 15.25 oz
- 1 cup sugar
- 1 cup all purpose flour
- 3/4 tsp salt
- 4 egg whites
- 1 cup milk
- 1/2 cup buttermilk
- 1 cup sour cream
- 2 sticks butter, room temperature
- 1/2 cup vegetable shortening (can be replaced with butter)
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
- Preheat the oven to 350º F.
- In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 2-3 minutes.
- Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.
- In a mixing bowl, combine the butter, vegetable shortening and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.
- Spread on top of the cooled cake, add sprinkles if desired.