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Doctored Vanilla Cake Mix
Description
This Vanilla Bean Cake recipe is delicious, moist and so versatile. The recipe works beautifully for a simple layer cake or a multi-tiered elegant wedding cake and can be paired with so many fillings and frosting. This is a doctored cake mix recipe that makes a delicious, moist cake you’ll want to make again and again.
Ingredients
Units
Scale
- 4 cups of white boxed cake mix (approximately 20 ounces by weight, I prefer Pillsbury)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 8 ounces sour cream
- 2 Tablespoons of vegetable oil
- 1 1/3 cup water
- 3 large whole eggs (use 4 egg whites if you prefer a super white cake, but I find the whole eggs still yield a very pretty white cake)
- 1 tablespoon of vanilla bean paste
Instructions
- Preheat oven to 325°F.
- Mix together all dry ingredients by hand using a whisk in a very large mixing bowl. Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined. I use a hand-mixer for this step or I double it and put it in my Bosch mixer when I’m doing big orders!
- This recipe will not rise as much as other cake recipes, so fill your pans about 3/4 full. Bake at 325°F (time depends on the size pans used*). Generally, I bake 8-inch round pans for 38-45 minutes or cupcakes for 19 minutes.
- This recipe yields enough batter for (2) 8″ round pans that are 2″ deep. I used less batter per pan and made a 3-layer cake for these pictures!
- Test for doneness with a toothpick in the center. Allow to cool for 10 minutes in the pan, then flip them out on a cooling rack to finish cooling.
- Layer, frost & enjoy!
Notes
- The baking time will need to be adjusted based on pan size. Likewise, if baking cupcakes, adjust the bake time to 18-19 minutes.
- As with almost all baking, use room temperature ingredients for the best cake results.
- For pans larger than 9-inches in diameter, use a heating core in the center and/or wrap the pan in wet strips to get a flat top on your baked cake.
- This recipe yields around 7 cups of batter. It’s enough cake batter for (2) 8″ round pans that are 2″ deep. I used less batter per pan and made a 3-layer cake for these pictures! This is also enough raw batter for a 9×13 sheet cake although it will be on the thinner side.
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 8.8 g
- Sodium: 16.6 mg
- Fat: 3.3 g
- Carbohydrates: 29.3 g
- Fiber: 0.7 g
- Protein: 4.1 g
- Cholesterol: 26.6 mg
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