When I’m feeling lazy but still want to serve up a spectacular cake, I make this doctored white cake mix recipe. There’s so much less fuss and less mess involved when all I have to do is empty a bag of cake mix into a bowl. And with some simple additions, like buttermilk and sour cream, I take this cake from boxed to gourmet in no time!
This doctored white cake mix recipe is simple and so delicious. I added some extra flour, sugar, and salt to make a richer cake with a higher rise, and I infused it with moisturizing buttermilk and sour cream. Topped with my simple 3-ingredient buttercream frosting, this cake is as impressive as it is easy.
What’s in This Doctored White Cake Mix Recipe?
- White Cake Mix: Forms the base of this doctored cake mix recipe. I like white cake mix best, but vanilla or yellow cake mix also work well in this recipe.
- Flour: All-purpose flour adds extra bulk to the cake mix for a larger cake.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar sweetens the frosting and gives it structure.
- Salt: Kosher salt enhances the overall flavor of the cake.
- Buttermilk: Makes the cake moist, tender, and flavorful.
- Sour Cream: My secret ingredient for a super moist and tender cake. Greek yogurt also works well.
- Eggs: Give the cake structure. For a pure white cake, swap the 3 eggs for 5 egg yolks, and be sure to use clear vanilla extract.
- Vanilla Extract: Enhances the flavor of the cake and the frosting.
- Butter: Unsalted butter forms the creamy base of the frosting.
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How to Store
Store leftover doctored white cake mix cake in an airtight container or cake dome at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
Tips for Success
- Bring all ingredients to room temperature for the best results.
- Measure the flour using the spoon-and-level method to avoid a dry cake.
- Do not use the ingredients listed on the back of the box of cake mix; the cake mix is a separate, dry ingredient in this recipe.
- Do not overmix the batter; otherwise, your cakes may come out tough.
- To make cupcakes instead, prepare the recipe as directed, baking in cupcake tins instead of cake pans. You will need to reduce the bake time to 15-20 minutes. Let cool, then frost as desired.
- Chill the cakes thoroughly for the most even frosting application.
- To create a solid base for decorating, place a bit of frosting onto the cake board/stand to secure the bottom layer of cake.
- Be sure to level the cakes by cutting off any domed parts to ensure that the cakes will stack evenly.
- Crumb-coat the cake before frosting to catch any crumbs for a smoother appearance.
Doctored White Cake Mix Recipe
Ingredients
For the Cake
- 15.25 ounces white cake mix (1 box)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1½ cups buttermilk room temperature
- 1 cup full-fat sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
For the Buttercream Frosting
- 5 cups powdered sugar
- 1½ cups unsalted butter slightly melted (3 sticks)
- 1 tablespoon pure vanilla extract
Optional Ingredients
- Gel food coloring for the frosting
- Rainbow sprinkles for topping
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set (optional)
Instructions
For the Cake
- Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside.
- In a medium bowl, stir the dry cake mix, flour, granulated sugar, and salt together. Set aside for now.15.25 ounces white cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the buttermilk, sour cream, eggs, and vanilla extract on high until well combined.1½ cups buttermilk, 1 cup full-fat sour cream, 3 large eggs, 2 teaspoons pure vanilla extract
- Beat the dry ingredients into the wet ingredients. Beat on high until smooth, about 1 minute.
- Divide the cake batter evenly between the prepared cake pans. Try to get the same amount in each pan so that the cake layers bake up to the same size (about 749 grams per pan).
- Bake for 33-35 minutes, or until a toothpick inserted in middle comes out clean.
- Remove cakes from oven and let cakes cool in pans for 15 minutes before removing cakes from pans. Place cake layers on a wire rack and allow cakes to cool to room temperature.
- Once cakes have cooled to room temperature, cover cakes completely in food-safe plastic wrap (wrap each layer separately) and refrigerate cake layers for 2 hours. Chilled cakes are easier to decorate since they don’t crumble as easily.
For the Buttercream Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat the powdered sugar, butter, and vanilla extract together on high speed until light and fluffy, about 5 minute). If the frosting is too thick to smooth onto the cake, beat in a tablespoon of heavy cream. If the frosting seems too thin, add a bit more powdered sugar.5 cups powdered sugar, 1½ cups unsalted butter, 1 tablespoon pure vanilla extract
For Assembly
- Once cakes have been removed from the fridge, use a large serrated knife to cut the dome tops off both cakes so they both have a flat top. You won’t need these dome tops so feel free to snack on those while you work on the rest of the cake.
- Place a thin layer of frosting (about 2 tablespoons) in the middle of a cake board or cake plate then place one cake (cut side facing up) on top of that frosting. This small amount of frosting helps to secure the cake to the cake plate so it doesn’t slide around during the decorating process.
- Add a generous layer of frosting on top of that first cake layer then place the second cake layer (bottom facing up) on top of the first cake layer.
- Frost a thin layer of frosting around the top and sides of cake. This first thin layer of frosting is meant as a base to help secure crumbs to the cake. This first layer of frosting should be thin so it’s okay if you can still see the cake through the frosting. To get the layers of frosting smooth, use a tool like a cake scraper to smooth the icing out.
- Place the lightly frosted cake in the freezer for 10 minutes so the frosting hardens up a bit before frosting the next layer.
- Optional: color the remaining frosting (using gel food coloring) if you want the final layer of icing to be colored. For this cake, I used Chefmaster Liqua-gel in the color Neon Pink.Gel food coloring
- Remove cake from freezer and apply the second layer of frosting. Spread this layer as smoothly as you can using the cake scraper.
- Take about 1½-2 cups of frosting and place it in an icing bag with a Wilton 1M tip. Frost swirls around the top of the cake.
- Optional: add rainbow sprinkles to the bottom edge of the cake and add sprinkles to the icing swirls on the top of the cake.Rainbow sprinkles
Notes
- Nutritional information does not include optional ingredients.
How to Doctor Up White Cake Mix Step-by-Step
Mix the Batter: Preheat your oven to 350°F, spray two 8-inch round cake pans with nonstick spray, line the inside bottom of each pan with parchment paper, and set aside. In a medium bowl, stir 15.25 ounces (1 box) of white cake mix, 1 cup of all-purpose flour, 1 cup of granulated sugar, and ½ teaspoon of kosher salt together. Set aside for now. In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups of buttermilk, 1 cup of full-fat sour cream, 3 large eggs, and 2 teaspoons of vanilla extract on high until well combined.
Portion the Cakes: Beat the dry ingredients into the wet ingredients. Beat on high until smooth, about 1 minute. Divide the cake batter evenly between the prepared cake pans. Try to get the same amount in each pan so that the cake layers bake up to the same size (about 749 grams per pan).
Bake the Cakes: Bake for 33-35 minutes, or until a toothpick inserted in the middle comes out clean. Remove cakes from oven and let cakes cool in pans for 15 minutes before removing cakes from pans. Place cake layers on a wire rack and allow cakes to cool to room temperature. Once cakes have cooled to room temperature, cover cakes completely in food-safe plastic wrap (wrap each layer separately) and refrigerate cake layers for 2 hours. Chilled cakes are easier to decorate since they don’t crumble as easily.
Make the Buttercream: In the bowl of a stand mixer fitted with the whisk attachment, beat 5 cups of powdered sugar, 1½ cups of unsalted butter, and 1 tablespoon of vanilla extract together on high speed until light and fluffy, about 5 minutes). If the frosting is too thick to smooth onto the cake, beat in a tablespoon of heavy cream. If the frosting seems too thin, add a bit more powdered sugar.
Stack the Cakes: Once the cakes have been removed from the fridge, use a large serrated knife to cut the dome tops off both cakes so they both have a flat top. Place a thin layer of frosting (about 2 tablespoons) in the middle of a cake board or cake plate then place one cake (cut side facing up) on top of that frosting. This small amount of frosting helps to secure the cake to the cake plate so it doesn’t slide around during the decorating process. Add a generous layer of frosting on top of that first cake layer then place the second cake layer (bottom facing up) on top of the first cake layer.
Crumb-Coat the Cake: Frost a thin layer of frosting around the top and sides of the cake. To get the layers of frosting smooth, use a tool like a cake scraper to smooth the icing out. Place the lightly frosted cake in the freezer for 10 minutes so the frosting hardens up a bit before frosting the next layer.
Decorate the Cake: Color the remaining frosting (using gel food coloring) if you want the final layer of icing to be colored. For this cake, I used Chefmaster Liqua-gel in the color Neon Pink. Remove the cake from the freezer and apply the second layer of frosting. Spread this layer as smoothly as you can using the cake scraper. Take about 1½-2 cups of frosting and place it in an icing bag with a Wilton 1M tip. Frost swirls around the top of the cake. Add rainbow sprinkles to the bottom edge of the cake and add sprinkles to the icing swirls on the top of the cake, if desired.
Complete and utter failure. I am saying this so you can amend or change the recipe before another kid’s birthday party is half ruined by this impossible recipe. I did exactly what the recipe said and ended up having to cook the cookies 10 minutes longer… BUT they still don’t cook through after sitting on the tray!!! They stick to the parchment and make an awful mess. Never have I EVER had this issue with a cookie.
Hi Rena, this recipe is for a cake. It was not designed to be baked into cookies.