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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 and whole egg: binds the cake together by providing structure
- 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
- 15.25 oz white cake mix
- ½ cup (60g) all-purpose flour
- ½ cup (99g) granulated sugar
- ¾ tsp salt
- 1 large egg
- 2 large egg whites
- 1 cup (236ml) whole milk, skim or 2% is fine
- ⅓ cup (76g) sour cream
- ¼ cup (50g) oil , vegetable oil, olive oil or avocado oil
- 1 tsp vanilla extract
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
Video
Instructions
Cake
- If your box of cake mix is NOT 15.25 oz, do not proceed. This recipe was updated in February 2026 to address feedback and improve the overall texture, creating a lighter, more tender cake.
- Preheat the oven to 350º F.
- In a large mixing bowl combine the egg whites, whole egg, milk, sour cream, oil and vanilla extract. Whisk to combine, 30 seconds.1 large egg, 2 large egg whites, 1 cup (236ml) whole milk, 1/3 cup (76g) sour cream, 1 tsp vanilla extract, 1/4 cup (50g) oil
- Add in the dry cake mix, flour, granulated sugar and salt. Beat with an electric mixer for 30 seconds.15.25 oz white cake mix, 1/2 cup (99g) granulated sugar, 1/2 cup (60g) all-purpose flour, 3/4 tsp salt
- Spray a 9×13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 27-37 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.
Notes
I made this cake as written and turned out SOUPER dense! I was actually ashamed when I served it to guests.
Cake is too dense and my icing is yellowish not white like the picture!
How long to bake cupcakes?
Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before adding the frosting.
Had same results as other reviewers, WEIRDLY chewy.
I absolutely love your recipes. My favorite of any I that I have made . You are definitely my BFF.
Sincerely, Betty Stevens
Made this cake, but as others noted, it was very gummy and dense – wondering what I may have done wrong? It tasted ok with icing, but I was surprised it did not turn out better the way it was advertised.
I love Beth and all of her recipes I’ve tried, but this recipe is BAD. I read the reviews and didn’t believe it could be as bad as people were saying. I thought it had to be user error, it’s not and I’m a little disappointed she hasn’t addressed the problems people have had with it. Save yourself the disappointment and pass on this one. I honestly feel she should remove this recipe it’s that bad.
Hey Robin! I am going to test that recipe again next week and see what’s going on with it! When I developed it in 2017, it worked great, but maybe the content of what’s inside a cake mix now has changed. Anyways, I wanted to let you know that I appreciate you and I will rework the recipe so it’s up to my high standards!