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!

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!
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.

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!
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.

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!
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.

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!

For a step-by-step of how to make this doctored up white cake mix recipe, watch this short video:

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!

Ingredients:

Cake

  • 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

Vanilla Buttercream

  • 2 sticks butter, room temperature
  • 1/2 cup vegetable shortening (can be replaced with butter)
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar

Directions:

Cake

  1. Preheat the oven to 350º F.
  2. 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.
  3. 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.

Vanilla Buttercream

  1. 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.
  2. Spread on top of the cooled cake, add sprinkles if desired.
Want chocolate buttercream instead? Follow this recipe.

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!

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31 comments

  1. Can this be baked in a 13 by 18 sheet cake pan?? or in a 10 by 15 jelly roll pan?? Any idea for how long?? Thanks for posting the recipe? 😊😊😊

    • Hey there! I would consult Wilton’s baking guide for each of those pans to get a better idea of the baking time!

  2. I always add 1 tsp. Of vanilla to all my mix’s makes a lot of difference to the final product.

  3. Can this be baked in round 8-9 inch cake pans?

    • Hi Linda! I would think so! I haven’t tried it myself, but I would evenly divide the batter among the pans you plan to use and then look at Wilton’s baking guide to see what time they suggest for 8-9 inch pans!

    • Yes you can. A 9 inch pans is 25 to 30 minutes at 350 degrees

  4. Can I add butter to this recipe? 

  5. You say you “prefer to use Duncan Hines cake mix” but the notes at the end indicate you used Pillsbury’s cake mix. Can you clarify? Thanks.

    • Hi Claire! I do recommend Duncan Hines – I’ll fix the image on the bottom!

  6. how much are 2 sticks of butter?

  7. Is there not any oil or butter in this recipe? Not sure I have ever baked one without adding applesauce to the recipe.i watched the video and seen that it was out oil or butter as well. Just want to be sure before giving this a test go ;)  It looks great! Thanks

    • The cake doesn’t need oil or butter because it uses sour cream and buttermilk! It’s SO good!

  8. Can you use this recipe for cupcakes? 

  9. HELP Want to make it now But I don’t have buttermilk

    • Hi Debbie! You can try using a buttermilk substitute – like milk with vinegar.

  10. If I’m using 8-inch round pans, how many should I use with this recipe?

    • I would suggest three – but I haven’t tried it myself so that’s not 100%! But this makes a lot of batter so I think 3 would be good!

  11. This recipe looks great! I was wondering if it’s okay for a layered cake, or will the layers not hold up?

    • Hi Rebecca! I’m not sure because I haven’t tried it myself yet!

  12. This was the best cake I have EVER had. Thanks so much. Now, I am making the chocolate version for my friend.

  13. Didn’t need a lot of cake, so just subbed buttermilk for milk/water on box and added a tablespoon of labneh instead of sour cream for one of the eggs. Turned out well.

  14. I just made this and it is wonderful. It makes a slightly bigger cake with the additions. Especially love the frosting. Thank you Beth for this recipe.

  15. I live in a high altitude area. Would I need to make adjustments, If so, what do you suggest?

  16. Perfect! I made 36 cupcakes exactly as stated in the recipe (where it says milk, I used whole milk), including Duncan Hines cake mix and they came out with perfect little domes on top! They taste great too! I didn’t make the frosting, I wanted to use a strawberry buttercream instead. I’ve had some disasters with cupcake recipes I found online( throw them in the trash disasters) but this is a keeper. So fast and easy to make too!  Thank you!

  17. I make an apple cake using a boxed white cake mix. In a 9×13 pan you layer with batter, granny smith apples, and sprinkle with cinnamon and sugar. You repeat this process until batter is gone. Adding apples, cinnamon & sugar to the top then baking as directed on box.
    Your recipe sounds delicious and I want to try it. Do you think it would work for my apple cake?

    • Hi Tammy! That sounds delicious with the apples!! This doctored up white cake mix definitely makes more cake batter than if you were to just follow the back of the box instructions, so that’s my only caution – you might have leftover cake batter because you don’t want to fill the pan too high!

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