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.
Hello! Quick question for you. Approximately how long would you bake three 6" cake layers? Thanks for your help!! It is greatly appreciated!
Hi Lauren, If you are using 6 inch pans that are 2 inches deep with 2 1/4 cups batter in each pan you would bake for 35 to 40 minutes at 350 degrees.When a toothpick inserted in the center of a cake layer comes out clean or with just a few crumbs attached it is done. It will also pull away from the sides of the pan, very slightly. This baking time is based on the Wilton Chart, . This and other information can be found on the homepage under Member Resources, click on Helpful Links and then the Wilton Party Serving Chart
Thank you so much, BeBe!! This is incredibly helpful!
How would you make this recipe a little denser? I am doing a 4 tier wedding cake. I know you depend on the dowel rods for support. But don't want the cake to crumble. Thanks.
Hi Terry, I think you should use the White Almond Sour Cream (doctored cake mix) recipe. You could leave out the almond flavor for a vanilla cake. The addition of flour and sugar extends the recipe to make it go further in addition to making it a denser cake. I think you will like it.
Just pulled my cupcakes out of the freezer. They are heavenly!!! I forgot to sift my mix and they still turned out delicious.. QUESTION.. do I allow for thawing before applying icing?? Or decorate while still frozen?? sorry.. I'm new to all of this.
Hi Brandy, Frozen cupcakes thaw fairly quickly and if you are doing a simple buttercream swirl, frosting while partially frozen is fine. If you are adding a buttercream frosting that needs to crust for smoothing (using the Viva towel method) you will need to let the cupcakes come to room temperature. I'll just add that if you frost a cake with buttercream that needs to crust for decorating purposes, it will take HOURS for the buttercream to crust if the cake is frozen. If the cake was at room temperature when frosted, it would typically crust in 5 to 10 minutes, depending on humidity in your area.
thanks so much!!! perfect.. y'all are the bomb diggity!!
Would u recommend this for a sheet cake or should I go with the doctored white almond sour creme? The sheet will be a full sheet cake. I won't cover in fondant, but I will have plunger butterflies and flowers all over it. Any recommendations?
Hi Terri, This recipe could be used for a sheet cake. It is lighter and fluffier than the White Almond Sour Cream doctored recipe. If you have any worries about "turning out" a cake this large, I would go with the White Almond Sour Cream.
Can you tell me if you used an 18.25 oz cake mix for this recipe, or the new 15.25 oz. box mix? Should there be an adjustment for the new reduced size of the mixes?
Thank you!
Hi JeanF, I used Duncan Hines 15.25 box mix and added 6 Tablespoons flour, whisking in the flour before adding the other ingredients. Some members of the site use the 15.25 mix adding more cake mix from another box of cake mix to bring the weight to 18.25.