How to Make the Best White Cake from Boxed Mix (Moist & Tender)
Turn a simple box of white cake mix into the most delicious homemade white cake with easy doctored steps. This moist, tender cake delivers bakery-worthy flavor without the fuss.
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.
This particular recipe follows my smart baking approach: reliable structure first, thoughtful upgrades second. And let's face it: a white cake from scratch is tough to get right. But, start with a box of white cake mix and you can doctor it up and turn it into something bakery-worthy! And you can serve that cake at even the most formal of occasions! (It's my go-to recipe for wedding cakes!)
Wedding Dessert Table Ideas
Not sure what to serve beyond cake? This post is packed with elegant wedding dessert table ideas—from bite-sized treats to showstopping centerpieces your guests will love.If you’re planning a wedding or special celebration, you’ll also find tons of inspiration in my Themed Wedding Foods: Creative Menu Ideas for Every Style of Celebration.
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, room temperature (optional, skip if you need a bright white cake)
- almond extract
- clear vanilla extract
- instant vanilla pudding (see note below)
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!
Note: This is a doubled recipe and will make a lot! Here's the breakdown of what you'll get from two boxes of doctored cake mix:
- TWO 10-inch cakes
- THREE 9-inch cakes
- FOUR 8-inch cakes
- SIX 6-inch cakes
I usually make two 10-inch cakes or three 9-inch cakes.
Let's Break Down the Additions, One by One!
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.)
Note: If you're baking a true white wedding cake you're probably better off using all oil, to maintain the whitest color.
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.
Note: If you need a bright white cake and find that the pudding is "yellowing" your batter, then cut the amount in half or just use a couple tablespoons. I have been known to skip it altogether, but it really does help with flavor and structure.
Another important note: It's critical to only use instant pudding, not the cook-and-serve kind, (which will ruin your batter). That said, adding a box of instant pudding can make your batter thicker than usual, and that’s perfectly normal! Some pudding flavors or brands absorb more moisture than others. If your batter feels too thick to pour, just add a tablespoon or two of milk or water until it reaches a smooth, cake-like consistency. I've been known to add even more milk than that, depending on the density of the batter.
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.
Note: Want to know how I get my milk to room temperature in a hurry? I mix half (hot) water to half cold milk.
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. As I mentioned above, this is a doubled recipe so it makes a lot!
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.
What to Expect from this White Cake Mix Recipe
There's nothing "basic" about this basic white cake. Sometimes these doctored recipes with boxed white cake mix surprise you by being as delicious as homemade.
This is definitely one of those! The texture is perfect, the flavor is amazing, and it holds up well for layering and stacking. That's why I keep coming back to these white cake mix hacks when I'm baking for weddings, birthdays, and anniversaries.
This is truly the perfect white cake!
DIY Wedding Cake (Step-by-Step Guide)
Dreaming of making your own wedding cake? This step-by-step guide walks you through everything from baking and stacking to frosting and decorating—perfect for beginners and budget-conscious brides.
One Last Thing
People often ask, what's the best box white cake mix on the market? I'm going to break it down for you:
If you're making a tiered cake: Pillsbury. I've found Pillsbury to be a slightly denser cake with a strong crumb, capable of holding the weight of the cakes above it, (when properly braced with bubble tea straws, of course. You can learn more in my How to Tier a Cake post).
If you're making a single cake tier and want a soft, fluffy product: Go with Duncan Hines. My mama and I used to argue about which brand was best and she loved her Duncan Hines. I rarely use it because I mostly make tiered cakes, but it's lovely for a single cake.
If you're crazy about vanilla flavor: Try Betty Crocker's French Vanilla. Delicious!
Need a cake for a special occasion? My Cake Recipes Hub is packed with recipes for birthdays, holidays, and everything in between.
If you're planning a full graduation celebration, be sure to check out my Ultimate Graduation Party Food, Cakes & Cookies Guide for even more festive dessert and party ideas.
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.
- Add bananas and raspberries for a delicious tropical cake.
The possibilities are endless! And guess what? This recipe is perfect for cupcakes, like my Lime in the Coconut 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 out Full Plate Thursday on Miz Helen's Country Cottage for more great baking ideas!
Questions People are Asking
How Many Cakes will This Recipe Make?
In case you missed it above, two boxes of doctored cake mix will make:
- 2 10-inch cakes
- 3 9-inch cakes
- 4 8-inch cakes
- 6 6-inch cakes
Which White Cake Mix is the Best?
I used to have this argument with my mother. She always used Duncan Hines and I always used Pillsbury (because it had pudding in the mix). I love Duncan Hines as well but it's a lighter, fluffier cake. This is why I use Pillsbury if I'm stacking cakes. You need a brand with more density for tiered cakes. And I personally love the flavor of Pillsbury White Cake Mix.
Is White Cake Mix the Same as Angel Food?
Not at all! Boxed angel food cake doesn't require any eggs, milk, or oil. You just add water. Everything else the mix needs is already incorporated into the mix.
Why is my Batter so Thick?
Adding instant pudding will do that, and some brands can cause the batter to become quite thick. Don’t panic! A quick splash of milk or water will fix it right up. I've been known to add up to half a cup more of milk to thin out the batter after adding pudding. (If you think about it, pudding is gelatinous, so its purpose is to thicken up.)
Is White Cake Mix Vanilla?
To discover the answer, check out this post titled White Cake vs. Vanilla Cake: Difference and Comparison. I found it very helpful.
Is White Cake Mix Dairy Free?
Many of the boxed cake mixes are dairy free but you will need to check the box, as this will vary from brand to brand.
What can I Make with a White Cake Mix?
I was so excited by this possibility that I spent weeks baking all sorts of "other" things, but starting with a box of white cake mix. You'll find my white cake mix ideas in my post titled A Dozen Sweet Treats that Start with a White Cake Mix.
You're in luck! Here is my Doctored Cake Mix Recipes - Master List!! I cannot wait for you to try these recipes out!
For more on how to make White Cake Mix better, see my Jazz up a Boxed Cake Mix post. You'll also want to visit my Cake Mix Creations hub for dozens of recipes.
Top Comment
This is the most beautiful cake mix batter I have EVER made!! Not to mention the hint of almond extract—it smells amazing!! I am using seedless raspberry jam inbetween the layers and white frosting overall. I followed the recipe exactly, except substituting extra creamy oat milk for the milk as I can’t do milk. I have successfully substituted oat milk in cookies and cakes before. Almond milk is NOT a good substitute. This will be a cake for my mom’s 88th birthday. I can’t wait to eat it tomorrow!! Thank you so much!! - Cecelia
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
If you enjoy baking cakes as much as I do, you’ll love browsing my Cake Recipes Hub.
Planning something sweet for a mama-to-be? Don’t miss these adorable and delicious ideas in my baby shower cake ideas—perfect for creating a memorable dessert table.
If you’re planning a celebration around this recipe, don’t miss my Ultimate Party Planning Guide: Themes, Dessert Tables, and Celebration Ideas for Every Occasion for inspiration to pull it all together beautifully.
Speaking of doctored cake mixes, check out this easy 2-ingredient cake from Southern Home Express.
While you're here, go ahead and pin some photos!
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Romans 8:25
The Most Delicious White Cake from a Box
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!
Ingredients
- 2 Pillsbury White Cake Mixes
- 8 egg whites, room temperature
- 1 cup milk, room temperature
- 1 cup water, room temperature
- ½ cup vegetable oil
- 1 stick (½ cup) salted butter, room temperature
- 1 teaspoon almond extract
- 2 teaspoons clear vanilla extract
- 1 large box (5.1 oz) instant vanilla pudding
Instructions
- 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 in a separate bowl. 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.
- Prep your pans. Fill them to the halfway point and bake in a 350 degree oven for 30 minutes or until cakes are golden in color and spring back to the touch.
when do you put the pudding in? No where in the directions does it show adding it.
Thank you for pointing that out! I will update the recipe. You add the dry pudding mix at the same time you add the dry boxed cake mix.
I just printed your recipe and am sure I will be using it soon. Thanks so much for sharing your awesome post with us at Full Plate Thursday, 582. Hope you are having a great week and come back to see us real soon!
Miz Helen
Thank you!
Can I half this and use a small box of pudding? (I know with some recipes, splitting them exactly in half doesn’t always yield the same results.)
That should be fine!
Can I use a Bundt pan?
Absolutely!
How many cake layers does one batch make for 6”, 8”, 10” wedding cake
Rosie, Here's what I've learned: One boxed mix will make 3 6-inch cakes OR 2 8-inch cakes OR 1 10-inch cake. You'll kind of have to play around with the mixes if you're using different sized pans. When I'm making a three tiered wedding cake I usually buy at least 10 boxes of cake mix, just in case.
@booksbyjanice,
@booksbyjanice, I am using two, 8" pans and the batter is spilling out of the pan while baking. What do you think I did wrong? Thanks!
This recipe calls for two boxes of doctored cake mix, which will make:
2 10-inch cakes
3 9-inch cakes
4 8-inch cakes
6 6-inch cakes
I usually use TWO 10" pans. (Each 10" pan holds a full cake mix.) Sometimes, I'll use THREE 9-inch pans.
If you're using smaller pans you'll need to use less. Don't fill the pans more than halfway up (or slightly more).
Can I use Buttermilk in this recipe to make it a white velvet cake?
Also I would like to replace the almond extract with a vanilla bean paste so it is a real vanilla flavor.
Absolutely!
Can I please get the measurements for a 3 tiered 4,6, and 8” cake?
Do you mean top to bottom? I don't have one made to measure but I would say it depends on the depth of the batter in your pans. Each tier is three layers of cake, each layer a couple of inches. So, that's about 6" per tier plus any excess fillings and a slight bit more for the cake board under each tier. (Also, the bottom board, called the drum, is usually a full inch thick.) All in all you're looking at 6 - 7" per tier times three. 18" - 21" plus the drum.
Do you have to do anything to the egg whites like mix them up before adding them in? Thank you
No, unless you're trying to achieve a chiffon cake, in which case you would whip the whites before folding into the batter.
@booksbyjanice, thank you and also, do you melt the butter or just put it in at room temperature?
room temperature
Hi there, how many 9in rounds can you get with this recipe? I need 4 layers in round 9in rounds.
I'm so sorry I just saw this. I've been so busy with Christmas festivities that I missed it. One box makes two 9-inch rounds. So you'll need a total of two boxes.
How long do you bake this as a 9x13 sheet cake?
I would start at 30 minutes and check it every five minutes after until it springs back to the touch.
Re room temp butter, you say to mix until incorporated. Mine ends up being like large grain meal, not smooth -- is that the way it's supposed to be? Cake was delicious, but I had a problem with the 30 minutes. Baked in three 7 inch pans, took closer to 45-50 minutes, and middle fell slightly -- maybe cuz I checked too soon. Really good cake. Any way of making it white? I used Duncan Hines, not Pillsbury. Make a difference???
And your thoughts on using egg carton egg whites? I tried it. But I didn't try it using real egg whites.
Again, cake was delicious!!
Thank you and I'm looking forward to getting more from you.
Michelle
Hi Michelle. You can start by whipping the butter until it's light and creamy. Then you can work in the other ingredients. It's always a little tricky when you use butter in a cake mix. As for bake time: I've never had my cakes take that long to bake. It all depends on the depth of your batter. I fill to about the halfway point in three 8" pans. Any deeper would take longer. To make the cake white, skip the butter and use only oil. (Shouldn't make any difference if you use Duncan Hines instead of Pillsbury.) As for your thoughts on cartoned egg whites...I tried that once and didn't have good luck. It changed the liquid ratio of the recipe. Maybe using cartoned egg whites upped the liquid content of your batter, which caused it to have to bake longer? I'm not sure. I'm guessing the main issue is the 7" pans. This recipe is really meant for three 8"-ers.
@michelle,
Hi. I like to use white chocolate pudding mix instead of vanilla in my white cakes.
Vanilla pudding is quite yellow, depending on the brand. That colors your cake far more than butter if you use a butter without added coloring. That's easier to find than a white vanilla pudding mix.
Oil makes a cake more moist, as butter is firmer at room temp. Butter tastes better, tho.
It's fun to tinker with a box mix and turn it into something great:)
Yes! White chocolate is great! I love adding puddings to cake mixes. Yum.
Dear Janice, Thank you for getting back to me so quickly. I did cream the butter first when I made it the second time. Next time I will stick with reg egg whites. You said oil instead if butter to make it white? How much oil total? Not sure. The cake is very very tasty. Maybe I should leave well enough alone and listen!!!! More please. Thank you.
Swap out oil for butter in even amounts. I use half a cup of oil per box of cake mix.
This was the most absolutely fantastic Birthday cake I ever made,thank you so very much,it tasted like wedding cake ,filled the layers with fresh strawberries and whip cream,tried to make a Swiss Meringue frosting old recipe it was ok but not terrific, wished I Sked for your recipe for frosting, even made some cupcakes so very happy I found you on fb, thanks a million I'm a happy momma finally I found someone that has expertise in baking
I'm so glad you enjoyed it! I love it when baked goods turn out great!
@booksbyjanice, I loved this cake recipe and so did everyone else that I shared it with.
Wonderful!
Hi! I was wondering if I can use Duncan Hines cake mix since that’s what I have on hand. Would you keep everything the same or change anything in the recipe? I’m just making a double layer 8” cake for my daughters birthday. Thank you!
Absolutely!
I Am so excited about this cake! It turned out amazing!
Quick question, can this recipe be mixed as 1-1/2? I would like this to full 3 9" pans.
Thank you so very much! Sharon
To make three 9-inch cake I always double the recipe. I'm so glad you enjoyed it!
How many batches would it take to do a 9x13 sheet cake?
Just one, I think?
I have a question. I would like to use this recipe but instead of egg whites, I prefer to use whole eggs. Would I still use 8 eggs?
No, you would use six!
I want to use this recipe for cupcakes. What are the “a little less” liquid measurements? Please and thank you so much for sharing!
When I make cupcakes I don't like to make them quite as runny. I would hold back a few tablespoons of liquid to make sure they aren't too runny. Otherwise they're hard to peel out of the liners.
Hi.Im 69 with 2 disabled sons. A friend I can't do without <takes me to store,gives me used clothing,etc,) has 7/12 bday and wants white cake with vanilla pudding or custard and strawberries in center and white frosting. I have a toaster oven and don't bake much, but can't afford bakery prices. Can you tell me how to make it with pudding and berries in center. Also I can't afford cocunut oil. And don't have mixer. Any thoughts? Debi
Debra, are you saying she wants pudding between the layers of the cake, along with berries? If so, here's how I would do it: I would bake two 8" layers. I would add a ring of frosting around the edge of the bottom layer and then spoon the pudding inside and place the berries on top. Then I would add the top layer, frost the whole cake, and use a few extra strawberries on top to decorate. I talk more about how to layer and tier a cake in a separate post. You might find this helpful: https://outoftheboxbaking.com/2022/01/15/how-to-tier-a-cake/
This recipe was amazing! I used a cheesecake pudding instead of the vanilla and it was divine! Thanks for sharing!
I'm so glad you enjoyed it!
How many ounces are the cake mixes that you are using? They have reduced the weight from what it use to be. Thanks
15.25 ounces. I use (mostly) Pillsbury.
How many boxes would you recommend for a 12in cake?
Hi there! I did a whole post breaking down how many cake mixes you will need for the various sized pans. You'll find that post here: https://outoftheboxbaking.com/2023/06/03/how-many-boxes-of-cake-mix-will-i-need/ It will depend on how many layers you make each tier, of course. Hope this helps!
Can I use heavy whipping cream instead of milk?
Yes! But I've learned (having done this a few times) that it does make the cake a little more dense, due to the heavy fat content. If you want a lighter, fluffier cake, use milk. If you want it to be sturdier, use cream. (Hope this helps!)
Is the butter melted? I assume it is, but it doesn’t say.
You can use melted or room temperature. Just make sure it's not too hot or it might cook the eggs. 🙂
I want to use the pudding mix when I make this recipe, but when I tried adding some pudding mix to a white cake yesterday it made it turn yellow. I need it to be white and not yellow. Any suggestions ? Thanks so much!
Did you also use whole eggs? If so, just use egg whites next time. I've never had that happen before but maybe my brand of pudding isn't as yellow in color. I honestly don't know what to tell you. So sorry that happened. (Maybe use half a box with only egg whites?)
Is the butter melted? Or just softened?
Just softened. It won't hurt if it's melted, though, as long as it's cooled.
@booksbyjanice, Thank you for your speedy reply!
It says to hold back on the liquid. Do you not add all the liquid?
It really depends on the size of the eggs and how wet your batter turns out to be. Just add the liquids slowly and it it looks like the batter is too runny then hold off on putting in the rest. (For example, sometimes I'll add about a quarter cup less liquid than the recipe calls for because the batter thins out too much.)
@booksbyjanice, If the batter is too runny, how does that affect the cake? Thanks.
I find that the cake is usually okay if the batter is running. It's lighter and fluffier after baked.
If you put the vanilla extract into the milk and water but don't use all the liquid, that means you don't get all the vanilla into the cake. You didn't address this in the instructions or your comments. To get around the problem, I will add the vanilla separately when I add the first "pour" of milk and water. Just sayin'... 🙂
Good point!
Good evening. I hope you are doing well. I wanted to ask how many cupcakes does this recipe generate? Also, what would be the actual regular measurements of just 1 bat h instead of the double? i want to make sure i do this the right way. This recipe is delicious.
I usually get 17 cupcakes out of one box of mix (made up). Just cut the ingredients in half for one box!
I make cakes just for my family so I usually just use box mix. I was making a castle cake which I knew I may need a recipe that holds up under the layers. I came across this recipe which I followed exactly. I love how the cake turned out. It was very moist and held up well. The only problem was the cake itself was really sweet. Then with the addition of frosting it was sugar overload. The pudding definitely adds more sugar to it. In all fairness I did use Pillsbury confetti mix which may have added to the sweetness. I will try it again with another flavor that’s how much I liked the texture of the cake and how well it held up.
I laughed about the cake mixes with you and your mom. My mom use to say whatever was on sale works for her. I always use Pillsbury for frosted cakes and Duncan for pound cakes.
Hi Bonnie! A couple of thoughts: You could use a Swiss Meringue Buttercream next time to cut back on the sweetness. American buttercream is the sweetest of them all, for sure! I find that most of the "sugary" sensation comes from the frosting, so the type of cake probably isn't as important. Another frosting you might try is the white chocolate buttercream. I tried it awhile back and thought it was milder in flavor. (I would love to see your pictures!)
Thank you for this amazing post! I’m always nervous about leaving my eggs, milk and butter out too long at room temperature. So how long do you leave out eggs, butter and milk for them to be ready to use in this recipe?
Just until they reach room temperature. And many times I cheat. I’ll pull eggs from the fridge and place them in a bowl of lukewarm water for a few minutes. Sometimes I’ll add a bit of warm water to my milk to take off the chill quicker. And you can stand sticks of butter up on their ends at room temperature for quicker softening. Sometimes I put them in the microwave for about 20 seconds to get the same effect. Hope this helps!
What happens if I used 8 whole eggs instead of 8 egg whites?
You will have a very yellow cake! It's fine to use whole eggs and to add an extra one (per box) if you don't mind the color change.
@booksbyjanice, ok great ya color change is ok as long as it taste great! Thank you !
@booksbyjanice, also it seems too be way too much batter for 2 - 10x3 fat daddio pans I can’t seem to get the middle cooked I cooked it at a lower temp 325 now going on 90 mins and still the middle is gooey i did 4 boxes total since its 2 boxes for a 10 inch pan but something isn’t right maybe i should have used 3- 10x3 pans not sure
Are you saying you used FOUR cake boxes for two 10-inch cakes? I would usually use one box of cake mix for one 10" cake. I did a full post on that here: https://outoftheboxbaking.com/2023/06/03/how-many-boxes-of-cake-mix-will-i-need/
By the way, I rarely use the 3" pans and when I do they're not filled more than halfway, if even that. I usually use about an inch to an inch and a quarter of batter in whatever pan I use. And I cook at 350 unless I've got a super large pan, like a 12" or 14".
I went back to read the recipe to make sure I have it right and it is. Here's what it says:
Note: This is a doubled recipe and will make a lot! Here’s the breakdown of what you’ll get from two boxes of doctored cake mix:
TWO 10-inch cakes
THREE 9-inch cakes
FOUR 8-inch cakes
SIX 6-inch cakes
Can I use unsalted butter instead of salted butter. Attempting to make my granddaughters wedding cake this weekend. Thanks in advance.
Absolutely! It's just a matter of preference.
I’ve heard this recipe for almost a year now. All of a sudden, today it doesn’t have the pudding listed in the ingredients?
That's weird. I still see it listed, both in the text and in the recipe card.
Can I use this recipe on a 3 tier cake 10,8,6 red velvet cake with cream cheese frosting?
Do you have a separate recipe for the red velvet cake or are you asking if you can turn a white cake into a red velvet flavor?
This is the most beautiful cake mix batter I have EVER made!! Not to mention the hint of almond extract—it smells amazing!! I am using seedless raspberry jam inbetween the layers and white frosting overall. I followed the recipe exactly, except substituting extra creamy oat milk for the milk as I can’t do milk. I have successfully substituted oat milk in cookies and cakes before. Almond milk is NOT a good substitute. This will be a cake for my mom’s 88th birthday. I can’t wait to eat it tomorrow!! Thank you so much!!
I'm so glad it worked out for you! Thanks for telling me about the oat milk. That's one I haven't tried yet. Sounds delicious.
Can this recipe be baked ahead of time and be frozen? I'm wondering if I can use this recipe to make a small tiered wedding cake and cupcakes with liners. If so, do you know how long it would keep in a deep freezer? Thank you so much for sharing this recipe!
I would individually wrap every layer of cake before frosting, then allow it to thaw naturally (or mostly thaw) before stacking, filling, and decorating. I wouldn't leave it for more than a month or so in the freezer. (I would probably double-bag it, meaning I'd wrap every layer and then put each in a gallon-sized ziplock (or whatever size you need). Hope this helps.
I am making this for (insulin dependent) diabetics and need to reduce carbs/sugar where possible. Would I substitute sugar free pudding mix at the same weight (5.1 oz.?) I ask because sugar free pudding boxes are usually much lower in weight, and don’t want to overdo it.
You should be able to swap it 1:1 with no problems! Let me know how it turns out!
I have a question about step 5 in the instructions. When you say to slowly work in the liquids because the batter should not be runny, how will I know when the batter is the right consistency? Thank you.
I apologize that I just saw this question. How did it turn out? If it's too running the cake will usually just be lighter in texture.
@booksbyjanice, I haven't baked it yet. I plan to bake it next week. Thank you so much! I am happy it is just lighter texture.
I love using Clear Gel in cakes. But, I don't like the taste of a cake when boxed pudding is added. I can always taste it. What should I use in place of it?
I would probably just skip it altogether and use milk, butter, and eggs. If you're using water, you could add a quarter cup of powdered milk.
Hello-
I have all the ingredients lined up, but I do have one question: I use 6" cake pans for our household of two...can I use 3-6" pans for one baking, let cool, wash and season those same pans for the next batch of batter...can letting the batter sit like that work?
Thanks!
I don't recommend letting batter sit. I recently had a similar situation. (I only had one sheet pan for a big baking project and I had to mix the batter in advance.) I popped the batter in the fridge (covered) to slow the growth of the gluten strands. If you leave it at room temperature you'll see that it becomes super bubbly and aerated, causing large holes in the cake.
Can you use white chocolate pudding instead of vanilla?
You can use any flavor you like, as long as it's instant pudding.
After adding all these ingredients in the exact order you stated: 2 Pillsbury White Cake Mixes
8 egg whites, room temperature
1 cup milk, room temperature
1 cup water, room temperature
½ cup vegetable oil
1 stick (½ cup) salted butter, room temperature
1 teaspoon almond extract
2 teaspoons clear vanilla extract
1 large box (5.1 oz) instant vanilla pudding
my cake batter is thick. I'm a little suspicious to bake it and after reading the comments a lot of people had the opposite with a thinner batter. Is this normal, should I add something to thin it out or will it be okay? thanks
Hello! I'm just seeing this. Hope it's not too late. Whenever you add a box of pudding (depending on the brand and flavor) you often have to gauge the amount of liquids based on the look/texture of the batter. (Some brands of pudding are more dense.) I would say to add more milk or water. (Also, assuming you used instant pudding? Cook and serve won't work.)
@booksbyjanice, I actually cooked it as is, and it came out so good! i used the exact pudding you did in the picture. thanks !
Will yellow cake mix work in place of white cake mix? I would like to make a sugar free cake and the sugar free cake mixes are all yellow or chocolate.
Absolutely!
Would there need to be any adjustment if I added whole eggs instead of just the whites?
Yes! You would add less whole eggs than egg whites. Basically, one whole egg would (roughly) equal two egg whites.
If I'm making cupcakes how much water and milk should I use?
Per boxed mix use 1 cup of liquid, either milk or water (or a combination of both). Good luck!
Just wondering if you ever used doctored cake mix to make black and white cookies??
I haven't, but. now I'll look into it!
How much liquid (milk and water) should I use if I'm making cupcakes?
I use a scant cup (per boxed mix) for cupcakes. I like to have the batter slightly thicker than a normal (somewhat runny) cake batter.