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Find out why people have called this easy white cake “the best cake they have EVER had”! Be prepared for tons of compliments when you make this! Follow my easy hacks to make a box cake taste homemade and you’ll be shocked how good it is!
This was the best cake I have EVER had. Thanks so much. Now, I am making the chocolate version for my friend.
-Jill
These are the Best Box Cake Mix Hacks
I’m a fan of box cake mix recipes probably just as much as you are! They are super quick and convenient.
I wanted to share this recipe because I know many of us don’t have lots of free time to be spending in the kitchen, but when you make something, you want it to taste good, right?
This cake mix recipe is perfect for all of us who like the ease of a box mix, but maybe want to doctor up the cake mix for 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.
I love a good Boxed Cake – Why Make Box Cake Better?
I consider an easy cake to be one that starts with a box mix. Box cake mixes are great and very handy, plus they can be transformed into bakery style cakes with a few extra ingredients. You are essentially doctoring up a cake mix with a few cake mix hacks.
No one will know it came from a box with these Boxed Cake Mix Hacks
It’s all about adding ingredients to the cake mix to give the cake better texture & taste. In our case, we’re adding ingredients with moisture.
Ingredients to Make Box Cake Better
- 1 box of white cake mix
- sugar: adds sweetness and flavor
- all purpose flour: flour is necessary to build structure
- salt: just a pinch to balance the sweetness
- egg whites: binds the cake together by providing structure – using only egg whites keeps the cake more white in color
- vanilla extract: adds that classic vanilla flavor to the cake
- skim milk: adds moisture
- buttermilk: adds moisture & fat for richness
- sour cream: adds moisture & fat for richness
Boxed Cake Mix Hax: Doctoring up your box cake
For this recipe you’ll want to use a 15.25 oz box of Duncan Hines white or vanilla cake 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.
- 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 9×13 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.
What Brand of Cake Mix to Use
I prefer Duncan Hines cake mixes, as do a lot of food bloggers, plus Wilton recommends Duncan Hines brand and Wilton is a cake powerhouse, so I trust their opinion.
Frosting to Pair with Vanilla Cake
- Chocolate frosting
- Peanut butter frosting
- Salted caramel frosting
- Pumpkin frosting
- Strawberry frosting
- Lemon frosting
- Oreo frosting
- Cream cheese frosting
- Chocolate whipped cream
Try our chocolate cake mix recipe from a box or our easy white cupcakes from a box!
Box Cake Mix Hacks FAQs
White cake is technically made with egg whites only, to keep the cake as white as possible. Bakers may also use clear vanilla extract to keep the cake white.
Vanilla cake is typically made with whole eggs (the white and the yolk) and contain regular vanilla extract. The flavor of white cake and vanilla cake are nearly identical. This recipe for easy white cake could also be called vanilla sheet cake. The are pretty interchangeable.
To make a box cake mix more moist, add buttermilk and sour cream. These ingredients add fat to the cake, making it more moist and richer in flavor!
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How to Make Box Cake Better (White Cake Mix)
Ingredients
Cake
- 1 box white cake mix, 15.25 oz (I prefer Duncan Hines)
- 1 cup (198g) granulated sugar
- 1 cup (120g) all purpose flour
- ¾ tsp salt
- 4 large egg whites
- 1 tsp vanilla extract, clear or regular
- 1 cup (236ml) skim milk
- ½ cup (118ml) buttermilk
- 1 cup (228g) sour cream
Vanilla Buttercream
- 1 cup (226g) unsalted butter, room temperature, 2 sticks
- 3-4 cups (339g-454g) powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk, if frosting becomes too thick
Instructions
Cake
- Preheat the oven to 350º F.
- In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, vanilla extract, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 1-2 minutes.1 box white cake mix, 1 cup (198g) granulated sugar, 1 cup (120g) all purpose flour, 3/4 tsp salt, 4 large egg whites, 1 tsp vanilla extract, 1 cup (236ml) skim milk, 1/2 cup (118ml) buttermilk, 1 cup (228g) sour cream
- Spray a 9×13 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
- In a mixing bowl, combine the butter 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.1 cup (226g) unsalted butter, room temperature, 3-4 cups (339g-454g) powdered sugar, 1 tsp vanilla extract, 1 Tbsp milk
- Spread the frosting on top of the cooled cake, add sprinkles if desired.
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!
I always add 1 tsp. Of vanilla to all my mix’s makes a lot of difference to the final product.
Yes! Adding vanilla does wonders!
I used Almond Extract and was delicious!
I’m beginning to love almond extract!!
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
Can I add butter to this recipe?
I am making a Watergate cake with a box White cake mix and saw your recipe and wanted to make the cake mix better but you say not to use a box of Pistachio pudding mix to this because it is already moist from the sour cream and buttermilk. If I use the pudding mix to make it the Pistachio taste will it be too moist? Also I like Tube cakes, will this batter be too much for a tube pan? Your recipe sounds so moist and just better than a cake with sprite. Thank you for your reply.
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!
how much are 2 sticks of butter?
It’s 1 cup of butter!
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!
Can you use this recipe for cupcakes?
Sure can! I would try 12 minutes for a bake time and increase from there!
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.
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!