This moist and delicious White Cake Mix Recipe has a wonderful flavor and fluffy texture, making it PERFECT for both cakes and cupcakes.

Delicious White Cake (Doctored Cake Mix) Recipe by MyCakeSchool.com.

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.

Easy and delicious White Cake (Doctored Cake Mix) Recipe by MyCakeSchool.com! Perfect for both cakes and cupcakes!

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!

Delicious White Cake Recipe {Doctored Mix} by MyCakeSchool.com

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.

Delicious and Simple White Almond Sour Cream Cake (Doctored Cake Mix) Recipe! So moist and delicious! MyCakeSchool.com.

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.

74 Comments

Can you use any other flavor with this recipe or only white? Sorry I feel like this is a stupid question.

Can you doctor a red velvet mix the same way you do the chocolate mix?

Hi Allyson, yes, that will be fine.

Can I use a different flavor box mix?

Hi Amber, yes, you can use other flavors. You can substitute the almond flavor for something else if you think it does not compliment your cake.

Hi Melissa can you use the Duncan Hines cake box...I don't like the Pillsbury? Thanks for your great school and your help.

Hi Martha, yes, you can use Duncan Hines.

Hi Melissa and Bebe,
I know this has nothing to do with this post, but I also knew that if I wanted an accurate answer, you guys would be the ones to ask! How long do frosted cupcakes keep in an airtight container? Also, is there a better way to keep them fresh, I would rather not freeze them.
Thank You!!

Hi Krislyn, I think cupcakes are best eaten by the second day, especially if they are made from a scratch recipe. We keep our frosted cupcakes in a bakery box or other container that is NOT airtight........being in an airtight container can sometimes cause the cupcake liners to pull away from the cupcake. The frosting on the cupcake helps to keep them moist but because they are so small they can dry out more quickly than a cake. If you have a large order, it is best to bake, then wrap the cupcakes in aluminum foil so they are airtight and freeze. When you are ready to use, allow to thaw wrapped, then frost. They will taste fresh.