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–+ servings
A slice of a 2-layer white cake on a white plate.
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Doctored Up White Cake Mix

This Doctored Up White Cake Mix starts with a simple boxed mix, then gets a few easy upgrades for a cake that is soft, moist, and bakery-worthy! It's got a rich buttery flavor, making it the foolproof dessert recipe everyone will think you made completely from scratch!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, cake mix
Servings: 24
Calories: 200kcal
Author: Kelsey Byrnes

Equipment

  • 1 9x13-inch baking pan

Ingredients

  • 1 15.25-ounce box white cake mix (14.25 oz is fine, too)
  • 1 cup flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1 cup milk
  • 4 egg whites or 3 whole eggs
  • 1/2 cup butter melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract optional

Instructions

  • Preheat oven to 325℉ and grease a 9x13-inch pan. See notes below if making a layered cake.
  • In the bowl of a stand mixer (or in a large bowl), combine the cake mix, flour, and sugar.
    1 15.25-ounce box white cake mix, 1 cup flour, 1 cup sugar
  • Add the sour cream, milk, egg whites, melted butter, vanilla extract, and almond extract (if using).
    1 cup sour cream, 1 cup milk, 4 egg whites, 1/2 cup butter, 1 teaspoon vanilla extract, 1 teaspoon almond extract
  • Beat for 1 minute, scraping down the sides of the bowl half-way through.
  • Pour into your prepared pan and spread to an even layer.
  • Bake for 28-32 minutes or until a toothpick poked into the middle of the cake comes out clean.
  • Let the cake cool completely before frosting.

Notes

*Nutritional Information calculated as 1/24 of the recipe without frosting.
To Make a Round Layered Cake
You can use three 6-inch round pans OR two 8-9 inch round pans.  If you plan to use the round pans, be sure to line the bottom of the pan with a parchment paper round for easy removal.  The baking time will be slightly less than doing a 9x13-inch cake.  
To Make Cupcakes
Fill cupcake liners about 2/3 full of batter and bake.  Start with 12-15 minutes in the oven and go from there.  This recipe will make 36-40 cupcakes.

Nutrition

Calories: 200kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 250mg | Potassium: 26mg | Fiber: 1g | Sugar: 19g | Vitamin A: 130IU | Calcium: 22mg | Iron: 1mg