White Cake (Doctored Box Mix)

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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!

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!

White Cake (Doctored Box Mix)

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

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

  1. Sift cake mix into mixing bowl.  (Sifting improves the texture)
  2. Add ingredients according to box instructions
  3. Add vanilla, almond,  flour and mayonnaise
  4. Mix all ingredients for 2 minutes on medium speed.
  5. Leftover batter can be refrigerated for up to one day.
  6. 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.

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72 Comments

  1. So soft, fluffy, bouncy, jiggly. Moves a lot, not dense at all. I used two 6" by 2" deep cake pans and the cake was almost overflowing but just barely stayed in the pan.

  2. This works amazingly for both chocolate and white cake mixes! I used a Betty Crocker 16.25 oz white cake mix and a Pillsbury chocolate 15.25oz mix, and both came out great! Fluffy, light, and moist. Came out of the cupcake wrappers easily And beautifully. Thanks so much!

  3. Hi, I am wondering if I am doing something wrong with my log in. There are so many advertisements in videos, such as this one, that it is frustrating to try to read the tutorial. Is this supply to happen even when I’m logged in? Thanks!

  4. Melissa, I have a request for yellow cupcakes and was wondering if I can substitute a Duncan Hines Yellow Cake Mix for this doctored recipe or do I need to make some adjustments. I have been baking with your recipes with great success. Thank you for sharing your baking wisdom!!

  5. How you ever added dream whip to a box mix? I know someone that does and her cakes are awesome with a velvety texture. Sadly she will not give up the recipe.

    1. Hi Lydia! I don't know if this is what your friend uses, but there used to be an old recipe on the back of the Dream Whip package for Dream Cake that I saved. It calls for one package of cake mix, one package of Dream Whip mix (just the powder), 4 eggs, and one cup of cold water. (NO oil since the dream whip contains powdered cream) I imagine this was back when cake mixes were 18.5 oz, so you might need to add the extra 5 tbls flour like this recipe, but I am not sure, so you would have to experiment. The bake times were:
      3 - 8 inch for 35 minutes
      2 - 9 inch for 30 minutes
      13 X 9 40 to 45
      24 cupcakes for 20 minutes
      10 inch. tube pan for 45 to 50 minutes
      I found a link to it:
      https://vintagerecipeproject.com/the-dream-cake/