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.
Hi Elvira, I have not tried using butter with this cake mix recipe, but I think it would be fine to do so. Just have the butter softened to room temperature, or you could melt the butter.
Thank you Bebe. have a wonderfull day.
Have you made adjustments to this recipe since the box size has been reduced ? Will it come out the same ?
Can you recommend a good white cupcake recipe. I'm doing a large wedding and so far have tried several recipes. They either don't crown or they pull away from the wrapper. I have 200 to do. Suggestions? Thanks!
Hi Vicki, We use the above recipe when using a box cake mix, it is a light and fluffy cupcake. We also like the Classic White Cake (Scratch recipe), here is a link, . If you would like your recipes to have more of a dome, Melissa has a video in Cupcake Basics, here is a link https://www.mycakeschool.com/video-tutorials/cupcake-tutorial-the-basics/ You can skip ahead to about the 2 minute mark. She is showing how to give the cupcakes a higher dome by giving the cupcakes a burst of high heat for the first 5 minutes of baking..... I think we state at the end of our recipes if they are good for cupcakes or not. Recipes that are very moist tend to pull away from the cupcake liners. Also, storing them in air tight containers can cause the liners to pull away.
Just used this rece to make mini cupcakes. Added some vanilla bean to the recipe. Topped off with your vanilla frosting but added melted white chocolate to the frosting. So moist, and so delicious. thank you!
Hi Sandy, Thank you for posting!! Your changes to the recipes sound wonderful!!
Hi Melissa,
Can you use a Betty Crocker cake mix? Thank you for all your inspirations!
you mentioned to wrap cake when it is still warm,how long do you do this for and do you put it in the fridge-frost when needed or after it has cooled somewhat-please state what the advantage of doing this is Thank you and I love your website!!!!!!!!
Hi how are you? How many cupcakes come out of this recipe?
Hi Radyne, The cake layer will cool in the pan maybe 10 minutes, then turn it out of the pan onto a cardboard cake circle, let it cool a bit longer, but while it is still warm wrap in plastic wrap and freeze. This will give you a more moist cake. The cake layers can be frozen for up to 2 months. If you are pressed for time you could freeze for 2 hours and still get a good result. Your cake will still be good if you skip this step, we just think it makes for a more moist cake. Also,
If your cake in going to be in the freezer less than 10 days you can Double wrap with plastic wrap and skip the aluminum foil.
Just want to mention, we wrap our cardboard cake circles in aluminum foil so they can be reused.
Hi Elviria, You will get 2 dozen cupcakes.