The Most Delicious White Cake from a Box (Doctored Cake Mix)

Whether you’re making a wedding cake, a birthday cake, or simple cupcakes, this delicious white cake recipe is going to be memorable for your family, friends, and party guests. This is my go-to recipe, the one I use most often. I can’t even imagine pulling off a wedding cake project without this one in my arsenal!

I did a recent post chronicling my journey to come up with a homemade white cake recipe. I baked eight cakes before I found even one that came close to this one. It’ll do in a pinch, but this doctored boxed mix will always be my first choice, no questions asked!

It Starts with a Box

I love starting with boxed mixes, and not because I’m lazy. When I’m in baking mode, I’m usually putting together a lot of cake layers at once. Don’t believe me?

I’m all about ease and affordability.

Nearly every cake project starts with a box (and I’m partial to Pillsbury because it’s the right density for stacking).

Want a sneak peek at my baking closet? Here you go! Look at all of those cake mixes!

Doctor a Boxed Cake Mix?

Yes! In fact, I did a full post on How to Doctor a Boxed Cake Mix. It lays out a plan for a variety of flavors. When it comes to a “typical” white (vanilla) cake, the ingredients are simple, but delicious.

Let’s Take a Poll: Chocolate or Vanilla?

Many love chocolate. (I’m a fan!) But the most popular cake by far, the one you see most often at weddings, anniversaries, or even birthdays, is a simple white cake with some sort of berry filling. (I usually use strawberry preserves.)

How do I know this to be true? I ran a cottage bakery for years. I took more orders for white cake than any other. Sure, people loved my Italian Cream Cake. (It ran a close second, along with my Ultimate Chocolate Cake). And yes, my Cookie Butter cake got some rave reviews.

In the end, though? People asked for white (vanilla) cake. They knew that their guests would appreciate the simplicity. (And let’s be honest: it’s a safe bet when you’re wanting to feed a big crowd.)

That said, I needed my white cake to be extraordinary. I needed my cake to be. . .

The Best White Cake Ever (from a box)

I wouldn’t settle for anything less, honestly. So, I kept playing around with the recipe until I came up with the perfect combination. And now that I’ve discovered it, there’s no looking back.

Want to make my perfect white cake? Here’s what you’ll need:

White Cake Ingredients

• Pillsbury White Cake Mix
• egg whites, room temperature
• milk, room temperature
• water
• vegetable oil
• salted butter
• almond extract
• clear vanilla extract
• instant vanilla pudding

And there you have it! This recipe starts simple–with a boxed mix–but the depth of flavor comes from the additions. And what yummy additions they are!

Let’s break down the additions, one by one, starting with:

Salted butter: I used salted in every recipe because salt enhances the other flavors. This particular recipe calls for half vegetable oil, half butter. Why, you ask? Because too much butter would result in a yellow cake. When I’m making a wedding cake I want it to be pristine on the inside. (There have been times when I’ve skipped the butter altogether and used only oil, but I love the creamy, rich texture that butter brings.)

Egg whites: One way I keep the cake bright white is by using only the whites of the eggs. A box of cake mix calls for three whole eggs. I use four egg whites in place of the whole eggs.

Vanilla pudding: The addition of instant pudding along with the dry ingredients really makes the difference in this recipe. It gives the cake a sturdiness that makes it absolutely perfect for stacking. And guess what? It really enhances the flavor, as well.

Milk: Milk adds additional fat to the recipe, which gives the cake an incredible richness. I use half milk, half water (since I only keep whole milk in my house). It’s critical to use room temperature milk, only. You don’t want the cake to over-inflate while baking and then fall when you take it out of the oven.

Extracts: You can use whatever flavor you like but I’ve learned to combine vanilla and almond. I usually use about a teaspoon of vanilla to a half teaspoon of almond. (Almond is very strong!) This flavor combination is amazing with my Dreamy Buttercream Frosting and the strawberry preserves that I usually use between the layers of my white cake.

How to Make this Delicious White Cake

Make sure your ingredients are room temperature.

Put the cake mixes and dry vanilla pudding into a large mixing bowl. I use my stand mixer with the paddle attachment.

Add the butter and oil and mix until incorporated.

One by one, add the egg whites. (It’s critical that they are at room temperature so that the cake doesn’t dome.)

Combine your milk, water, and extracts. Slowly, slowly, slowly work them in. You don’t want to end up with a runny batter, so hold back a bit on using all of the liquids until you’re sure of the consistency.

It’s Time to Prep Your Cake Pans

I usually coat them in shortening and then dust them with flour. I have been known to use Cake Goop (equal parts vegetable oil and flour, brushed on with a pastry brush).

Fill your cake pans to the halfway point and place in the center of the oven for an even bake.

Bake for 30 minutes at 350 degrees, then allow to rest in pans for 5-10 minutes.

Flip them out onto wire racks to continue cooling then begin the leveling process.

Don’t attempt to decorate until they are completely cool.

This cake is great for stacking, as I mentioned above. It’s the perfect density. (A lightweight cake is too weak, but this one is just perfect!)

Use any frosting you like to cover these delicious cakes. My Dreamy Buttercream is what I go with nearly every time. It’s the perfect complement.

Here are a few white cakes I’ve done over the years.

You can color your batter, as I did in my zebra-striped cakes. Or you can layer in the color, as I’ve done in my ombre cakes. Adding coloring gel to the cake will not change the taste of the cake as long as you use Americolor gels. (They’re the best!)

As you can see, this is a very versatile recipe, perfect for nearly any cake design.

Variations on this Delicious White Cake Mix:

• Add lemon extract instead of almond.
• Add chocolate pudding instead of vanilla.
• Add coconut or nuts to turn this into an Italian Cream Cake.
• Add chopped Oreos for a Cookies and Cream Cake.

The possibilities are endless! And guess what? This recipe is perfect for cupcakes! Just pull back on the liquid a little, as cupcakes need to be a sturdier batter.

How to Store this Cake

If you use a traditional Decorator’s Buttercream you can cover the cake in an airtight container and leave it out. But if you’ve used a cream cheese frosting or my Dreamy Buttercream you’ll want to cover it tightly and put it into the refrigerator, where it will stay fresh for up to a week.

Ready to dive in? Before you do, check out my post: 8 Cake Baking Tips. You’ll be a pro before long!

While you’re perusing the web, check on Full Plate Thursday on Miz Helen’s Country Cottage for more great baking ideas!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.