Jazzed Up White Cake
Take your box cake mix to the next level with this easy recipe! This Jazzed Up White Cake uses a few simple cake mix hacks to make it extra moist and delicious. The best part? Everyone will be asking for the recipe, convinced that you baked this delightful treat from scratch!
Cake recipes using white cake mix, like this doctored-up cake, are adaptable to fit any occasion where you need something sweet. Whether it’s a birthday celebration, a holiday gathering, or just a cozy family dinner, your creation will impress. With just a handful of easy tips, you can transform a basic mix into a dessert that tastes like it came straight from a bakery.
For my husband’s birthday, I asked him what kind of sweet treat he wanted, and he said he wanted my Jazzed Up White Cake recipe. I secretly hoped he would say this as I wanted to use a few of the hacks I have learned over the years, like this German Chocolate Bundt Cake or my favorite, Black Forest Cake.
Jazzed Up White Cake
Who says a box cake has to be basic? Unlock the secrets to elevate your mix from bland to bakery-worthy! With these simple tricks, you can transform that mix into a treat that’s both impressive and mouthwateringly delicious. Whether you’re short on time, ingredients, or baking experience, this recipe will change your mind about using a mix from a box.
The key to taking your prepackaged mixture to the next level is swapping out some of the basic ingredients. Swap the water for milk, the oil for butter, and other easy tweaks will create the best, fluffiest white cake ever.
Despite the changes in box sizes, they still provide a reliable base for baking, ensuring consistent results with every use. By following the hacks, you can improve the flavor and texture of your baked goods while keeping the convenience of a store-bought product.
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How to Make a Cake Mix Better
Substituting or adding a few simple ingredients makes such a difference that you will never go back to baking just using the prepackaged blend!
- Swap out the water that is called for on the box ingredients for milk, preferably whole milk but use what you have. Using milk adds some density, extra fat (trust me on this), and extra flavor.
- If you’re making a white one as I am, use ONLY the egg whites as this will make it fluffier and whiter.
- Substitute melted butter for the oil. This will make it richer and add so much more flavor.
- Adding a bit of vanilla extract will also bump the flavor up. The packages lose some of their freshness sitting on that shelf so adding the vanilla, brings out the fresh, homemade taste. *NOTE: I used CLEAR vanilla extract so that it would remain white, but regular vanilla extract works great, too and I have used it when I am out of the clear. It just tints the white a little.
- Frost with the best cream cheese frosting made from scratch. It’s another easy way to elevate your sweet treat.
Baking from scratch is great, and I do that often; but when I need something different or don’t have an essential ingredient like baking powder or baking soda, then these tricks come in handy!
Are the baking times the same as the box indicates?
Yes, the baking times are the same. Bake as directed on the box for the size of the pans you are using.
Will these hacks work with all cake mixes?
For most boxed mixes, these hacks will work. Here are a few more for different flavors:
- Adding one extra egg than the box calls for to the batter will make it moister and fluffier.
- Make chocolate cake taste even better by using brewed coffee. Check out this doctored chocolate cake mix recipe for even more ways to make it sinfully delicious.
- Flavored extracts: add a teaspoon of flavored extract to the batter. Lemon, orange, peppermint, coconut, or almond extract can be added to brighten up or to add an additional flavor.
- As mentioned, you can use whole milk or your favorite non-dairy milk. For other types: add buttermilk (in place of the water) to a yellow or red velvet.
- Add a small box (3.4-ounce) of Instant Pudding to the dry ingredients: You’ll want a similar pudding flavor. For example, use chocolate pudding for a chocolate. Lemon for a lemon and so on. It’s a major flavor boost.
- For a citrus, adding some lemon or orange zest to the batter will enhance that flavor.
- Roughly chop your favorite candy bar (think Snickers, Reese’s Pieces, or chocolate chips) and fold it into the batter. This adds a fun surprise in every bite!
So many ways to jazz up your next baked confection! They also work for cupcakes made with that same baking blend.
Do I have to refrigerate this cake?
If you’re using cream cheese or buttercream homemade frosting, then I recommend you refrigerate. If you’re using store-bought frosting, it’s not necessary to refrigerate but if you’re worried about the frosting being too soft, pop it in the refrigerator. Living in the South where it gets super hot in the summer, frosted confections left out on the counter don’t do well so I chill them,
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Equipment
- 13×9-inch baking pan (this is the size I used for this recipe)
- stand mixer or electric handheld mixer
- measuring cups and spoons (space saver set)
- large mixing bowl
- spatula
- baking spray
- wire cooling rack
Ingredients
- 1 box (15.25 ounces) white cake mix (I used Duncan Hines brand)
- 1 cup whole milk
- ¼ cup melted unsalted butter (cooled slightly)
- 3 egg whites
- 1 tsp CLEAR vanilla extract (regular vanilla extract works great, too)
- 1 batch of this Cream Cheese Frosting
Directions
Preheat oven to 350 degrees. Grease the sides and bottom of the pan with butter and then lightly flour the pan. (If making cupcakes, use baking cups in place of the grease and flour) OR you can use this baking spray that combines the grease and flour.
Using a stand mixer with the paddle attachment, Blend the dry cake mix, milk, melted butter, egg whites, and vanilla in a large bowl at low speed until moistened for about 30 seconds. Then, beat at medium speed for about 2 minutes.
Pour batter into the prepared pan and bake according to the directions on the back of the box for your type of baking pan. I tend to check the progress at the lower end of the time indicated as my oven cooks a bit faster than some others I have had. Doneness can be checked using a toothpick inserted in the center and it comes out clean. Cool in the pan on a wire cooling rack for 15 minutes before removing. Cool completely before frosting.
Serve a slice with a scoop of ice cream, if desired. Store leftovers in the fridge.
Other Desserts to Enjoy
Create some of these sweets using the tips in this post.
- Red, White, and Blue Giant Cookie Cake
- Honey Bun Bundt Cake Recipe
- Pumpkin Spice Bundt Cake
- Lemon Blueberry Funfetti Cake Bars
- Grasshopper Poke Cake
The possibilities are endless, and the convenience of ready-made products means you can whip up these tasty treats with little effort and loads of flavor!
You’ll want to save this recipe to use the timesaving suggestions the next time you are baking something yummy!
Printable Recipe Card
Jazzed Up White Cake
Equipment
- spatula
Ingredients
- 1 box (15,25 ounces) white cake mix (I used Duncan Hines)
- 1 cup whole milk
- ¼ cup melted butter (cooled slightly)
- 3 egg whites
- 1 teaspoon CLEAR vanilla extract (regular vanilla extract works great, too)
- 1 batch Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees. Grease the sides and bottom of the pan with butter and then lightly flour the pan OR you can use a baking spray that combines the grease and flour.
- Using a stand mixer with the paddle attachment, Blend mix, milk, melted butter, egg whites, and vanilla in a large bowl at low speed until moistened for about 30 seconds. Then, beat at medium speed for about 2 minutes.
- Pour batter into the prepared pan and bake according to box directions for your type of baking pan. I tend to check at the lower end of the time indicated as my oven cooks a bit faster than some others I have had. Mine was done in about 26-28 minutes.
- Cool in the pan on a wire cooling rack for 15 minutes before removing. Cool completely before frosting.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
This sounds good to me. We sometimes forget plain flavors are best.
Wishes for tasty dishes,
Linda
So true Linda, thanks for stopping by!
I am making this Cake and the batter is really thick should I add More milk?
Hi Amanda, the batter will be a bit thicker than if you were using water. You can add a bit more if you think it’s too thick or even an extra egg white!
just in time my husbands birthday is monday i am going to make this cake for him. thank’s for sharing.
Wonderful Tamara! Check out the Cream Cheese Frosting] that I made for that cake too. Happy Birthday to your husband!
I’m all for jazzing up cake mix recipes! This looks divine and elegant and I would probably eat the whole thing if you gave me a chance! Stopping by from Crafty and Delicious Party. Pinned & Tweeted.
Thanks for stopping by Kim! Yes, it definitely was hard not to eat the whole cake.
how much butter? 1/4 what? Cup?
I have half the ingredients in the bowl and I don’t know how much butter to put in :/
Nickie, So sorry! It’s 1/4 cup of melted butter. I’ve corrected the recipe. Hope I got to you in time!
In the picture, is that the cream cheese frosting? I’m making a cake sunday and I will be using this recipe plus the cream cheese icing. I have tried making buttercream icing before but it always comes out greasy tasting and way thick. Any good recipes for that
Hi Donna, thanks for stopping by! So glad you are making this cake, it is so good! Yes, that is cream cheese frosting and the recipe I will use is this one The Best Cream Cheese Frosting. As for the buttercream frosting, I tend to make it with other flavors in it, like peanut butter and it is awesome. Replace the 1/2 cup peanut butter with butter so you are using one cup butter total. I have some tips in the link for the peanut butter buttercream frosting that I swear by and never has the buttercream frosting (flavored or plain) been greasy. Stop back if you can to let me know how the cake and frosting was!
So I made the cake and the cream cheese frosting….it was a hit at work!! The cake batterwas a bit thick and the cake seemed a little dry to me. Any tips on how to get a moist cake?
Donna, glad the cake and frosting was a hit! The batter is thicker than a normal cake mix would be but I’ve never had it be dry. Maybe try a bit more milk or an extra egg white and check for doneness at the lower end of the times. My oven tends to bake/cook faster than others I have so I have to check it often.
This vanilla snack cake was amazing! Much better than the box directions. Thank you!!
Do you make the cake mix as directed on the box first then add your ingredients
Emily, I’m sorry I didn’t see your comment before! To answer your question, no you don’t prepare the cake as directed on the box. Simply use the list of ingredients I have in the recipe to make the cake.
Just made your cake and icing. My husband loved it. That’s the best white cake you ever made.
Thanks for the recipe!
You’re so welcome!
Tastes amazing!! I’ll use this recipe every time !
Followed your directions exactly but when I tried to frost my cake (very gently) it started tearing it up. When I cut a piece and put it on a plate it falls apart very easily, and half the time I can’t even get it out of the pan in one piece. It definitely tastes dry and almost bread like as well. How did I manage to screw this up so bad? Again, followed the directions to a tee and baked it the standard amount of time in a 13 by 9 inch pan, making sure to check with a toothpick a few minutes before said time was up. I only turned off the oven when the toothpick came out clean, and left it in to cool. Pan was greased and floured. What happened??
If I’m reading your comment correctly, it sounds like you left the baked cake in the oven once you turned it off. If so, the oven was still hot so the cake kept baking, which would account for the cake being dry and hard to get out of the pan. If you mean to say you left in the pan to cool, I’m not sure what happened. I’ve made it many times without an issue, expect when a spot or two in the pan may not have gotten a bit of grease on it.
I am making this tomorrow. Have you made the cream cheese frosting with lemon? If yes, how much should I add?
I have not made it with lemon but I would use lemon extract and start with a small amount and taste, then go from there. I’m sorry I didn’t see this before, I do hope it turned yummy!
What size pans did you use or did you go off the box mix for pan sized
Kathryn, I used a 9 x 13 inch pan, but yes you can use whatever pan you need to from the box – including cupcakes!
Can you use the whole eggs in the recipe instead of just the egg whites?? Thought it might make batter even richer! What do you think?
Hi John, Yes you can use whole eggs. I choose to use just the whites so that the cake was really white and not a hint of yellow from the yolks.
Today is my birthday and I’m gonna make this! Can I put it in a bundt cake pan?
Happy belated birthday! I hope the bundt pan worked! Yes, I’ve made in there several times…baking time just needs to be adjusted
Made this recipe and enjoyed the cake and icing! Very tasty….
Wonderful! Thank you for sharing
can this recipe be used to make a poke cake
YES! It sure can!
350 degrees, but how long?
Hi Marsha, use the cake mix box baking directions for baking times. Depending on the size of pan, the baking times will be different.
Can this be made with half and half instead of milk?
It sure can! Same amount as the milk
I rarely make comments on posts unless they are good, but I am commenting on this cake as I did not care for this cake recipe at all. It still tastes like a cake mix to me.
I’m sorry the recipe didn’t turn out as you expected. Maybe bump up the vanilla a bit if you try it again. Add an extra egg white, too.