Easy White Cake
No one will ever guess this impressive cake starts with a cake mix! A few additional ingredients and bulk and flavor, resulting in a sturdy yet tender cake perfect for decorating.
Servings Slices
Ingredients
- 1 box white cake mix I recommend Duncan Hines Super Moist
- 1 cup all-purpose flour 130g
- 1 cup granulated sugar 200g
- ¾ tsp salt
- 4 egg whites Egg whites keep the cake white. If you don't care, or you are making a different flavor, feel free to replace with 2 whole eggs.
- 1 ⅓ cups water
- 2 tablespoons vegetable oil
- 1 cup full fat sour cream
- 1 teaspoon vanilla extract use clear vanilla if you want a pure white cake
- 1 teaspoon almond extract
Instructions
- Preheat oven to 325℉ Prepare two 8" round cake pans by spraying with non-stick spray. Then cut a circle of parchment paper to fit in the bottom. Place parchment in bottom to stick to the nonstick spray and then spray again to coat the top of the parchment.
- To make cake, mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
- Pour into prepared cake pans. I've found the recommended baking time on the box to be a good starting point. Use that as a guide but keep and eye on your cakes, they will most likely take a little longer than the recommended time as all cake mix brands are different. Remove them when a skewer through the center comes out with moist crumbs attached.
- Cool cakes in pans for 10-15 minutes on wire rack. While cakes are still slightly warm, carefully remove from pans. I like to take a few paper towels to cover the pans and invert. TIP: Once cakes are out of the pans, lay two sheets of plastic wrap (in a “+” sign) and place a cake in the center and wrap up sides. Repeat with other cake. Allow to cool all wrapped up (it keeps the moisture from evaporating out). Once cooled completely you can also pop in the freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.
- For cupcakes: fill paper liners 3/4 full and bake according to box directions.
Notes
- Chocolate - Use a chocolate cake mix and add 1/4 cup cocoa powder to your dry ingredients. Feel free to use two whole eggs instead of two egg whites. Chocolate is still super yummy with almond extract, but you can always swap it out with flavoring oils such as peppermint or orange.
- Spice Cake - Use a spice cake mix. Use two whole eggs and omit almond extract. You can sprinkle in some extra cinnamon, cloves, or other spices if desired, but it's delicious even without adding extra. A little orange flavoring oil works great here as well!
- Lemon Cake - You know the drill: use a lemon cake mix and two whole eggs. Add some additional lemon flavoring oil if desired. This one is super yummy with blueberry filling and lemon frosting!
Nutrition
Serving: 1cupcake, Calories: 109kcal, Carbohydrates: 20g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 156mg, Potassium: 26mg, Fiber: 0.3g, Sugar: 12g, Vitamin A: 40IU, Vitamin C: 0.1mg, Calcium: 39mg, Iron: 0.5mg
Calories: 109kcal
Cost: $12
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