White Cake

One of my friends uses this recipe to make wedding cakes but it is also great for a single cake or cupcakes! You can find the original recipe here. It is more dense then your average box cake making it easier for decorating. It also freezes well.


1 (18 ounce) box white cake mix (Betty Crocker or Pillsbury)
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoons salt
1 1/3 cups water
2 Tablespoons vegetable oil
1 teaspoon real vanilla extract
1 teaspoon almond extract
1 cup sour cream
4 large egg whites (or 3 whole eggs, but the cake will not be white)

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° oven until cake tests done.

This recipe will make either three 9" rounds, 32+ cupcakes, one 9x13, or one 12x18 sheet cake. Baking times vary according to the size and depth of pans being used. Look to the cake box for approximate times.

***For lemon cake: substitute lemon juice for 1/2 cup of the water in the recipe, use 3 whole eggs instead of the whites, stir in 2 tsp lemon zest, and use 1/2 tsp of a good lemon extract in place of the almond.