White Cake (Doctored Box Mix)
This moist and delicious White Cake Mix Recipe has a wonderful flavor and fluffy texture, making it PERFECT for both cakes and cupcakes.
We have quite a few fabulous doctored cake mix recipes on our site, which have all of the convenience of using a standard cake mix recipe, but with a few extras that make ALL the difference in flavor and texture.
Table of Contents
Secret Ingredient
This white cake mix recipe recipe has a "secret" ingredient. Nobody would ever guess, but a dollop of mayonnaise (2 tablespoons if we're being exact) lends an unmistakable boost of moisture to this cake!
I promise that you cannot taste it, but that added bit of fat really does make a difference! It'll be our little secret.
I have another secret for a super moist cake that I want to share with you. I do this step whenever possible for both scratch cake recipes as well as doctored cake mix recipes.
Wrapping & Freezing
After removing your cakes from the oven, allow them to cool for 5-10 minutes and then while the cakes are still warm, wrap them with a layer of plastic wrap, then aluminum foil, and place into the freezer.
(We often place the cake layers on aluminum-foil wrapped cake boards for stability so that we don't have to worry about them becoming misshapen.)
Whether you freeze your cakes for a few hours, or a few months, I guarantee that they will taste ultra moist. They key is wrapping them while warm, so that the steam/moisture becomes trapped and works it's magic!
Can this recipe work with fondant?
*The "fluffy factor" of this White Cake recipe makes it less than ideal for covering with fondant.
It could *possibly* work if the filled, unfrosted cake is fully settled for several hours and covered with a sturdy base coat of ganache frosting...but I wouldn't recommend it.
The softer the cake, the more likely it is to settle, and the added weight of the fondant makes it even more likely to bulge.
A sturdier White Doctored Cake Mix
This is my preferred doctored cake mix recipe for white cupcakes since they bake up nice and fluffy.
However, for layer cakes, I also love this White Almond Sour Cream Cake recipe which is a bit denser thanks to the sour cream in the recipe. It is also a great choice if covering a cake with fondant.
Chocolate Version of this Doctored Cake Mix Recipe
Also, make sure to check out our Chocolate version of this doctored cake mix recipe!
This doctored chocolate cake is fluffy, moist, and deliciously chocolatey! Again, a favorite of mine for doctored cake mix cupcakes! Chocolate Cake- A Doctored Cake Mix Recipe.
More Cake Mix Recipes
If you're looking for more delicious cake mix recipes, we have so many to share with you! Some of our favorites are Lemon Cake from Cake Mix, Strawberry Cake from Cake Mix, Banana Cake Mix Recipe, and Chocolate Mousse Cake!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
White Cake (Doctored Box Mix)
This doctored White Cake Mix recipe is so delicious, fluffy, and perfect for baking up cupcakes and cake layers!
Ingredients
- 1 box White Cake Mix ( I use Duncan Hines Classic White 15.25 oz. cake mix)
- Ingredients as listed on the box (water, eggs, and oil)
- 5 Tablespoons all purpose flour (34g)
- 2 Tablespoons Mayonnaise (We use Hellman's (full fat) )
- 1 teaspoon Vanilla
- ⅛ teaspoon almond (or imitation almond) extract (optional)
Instructions
Preheat oven to 325 F
- Sift cake mix into mixing bowl. (Sifting improves the texture)
- Add ingredients according to box instructions
- Add vanilla, almond, flour and mayonnaise
- Mix all ingredients for 2 minutes on medium speed.
- Leftover batter can be refrigerated for up to one day.
- Pour into 2 greased and floured 8" pans and bake at 325 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs
*Also works well for cupcakes! For cupcakes, bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
I use a similar recipe but with sour cream, will it have the same effect?
Melissa, I just tried this white cake recipe to make a coconut cake for my hubby's bday. OMG, it was very moist & delicious. I bought the cake mix with the pudding in it but tried using the best foods mayo & it was great. I will use this again. Thanks for the great ideas!
Laura (Santa Fe Springs, CA)
Hi. Can anyone please tell me if I am supposed to mix this recipe for 2 entire minutes if using a stand mixer? Usually I cut the time in half.
Hi there--I've always done 2 minutes and had good results! ;0)
Do you use any particular brand of mayo for this recipe? It seems like different brands significantly vary in taste...
SO sorry - I just noticed you said Hellman's in the recipe! Please disregard the last comment! :)
Would this recipe work well with cupcakes?
Hi Tara, yes, it makes great cupcakes. It is the recipe we use most often for cupcakes.
Am I able to stack this cake for a 3 tier cake?
Hi-Yes, you should be just fine as long as you make sure to allow time for settling (soft cakes like this do settle a little more than the denser ones) -- and most importantly, you have to have good support. All of the weight should be supported by dowels or your support system, not the cakes themselves. This is true with any tiered cake.
**As I mentioned above though, I don't recommend this cake for covering with fondant.
Whenever I have made cakes and cupcakes from box mixes, I always substitute the water with buttermilk, and add one additional egg. Can I continue doing that and still add the additional ingredients above?
Hi Heather--I think that your recipe should work just fine with the addition of the mayo and flavorings. Let us know what you think!