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Super Moist Durable Vanilla Cake Recipe

  • Author: Rose


This vanilla cake is much denser and sturdier than plain boxed mix. It's delicious, moist, and dense enough to stand up to multiple tiers! I love it! Makes approximately 5 cups of batter.


  • 1 (15.25 oz.) White Cake Mix, I prefer Pillsbury*
  • 3 oz. extra cake mix or 3 oz. all purpose flour
  • 3 Whole Large Eggs (or 2/3 cup of egg whites)
  • 1/2 cup water
  • 1/3 cup oil
  • 1 cup (8 oz.) sour cream
  • 1 small box (3.4 oz) of instant vanilla pudding mix** (or use white chocolate pudding for a whiter cake)
  • *Be sure to read my post on adjusting recipes for smaller cake mixes!
  • **Use the DRY pudding mix - do not actually make pudding!


  1. Thoroughly mix all ingredients together. Bake at 325° for about 38-45 minutes (for pans 10" and smaller), just until a toothpick comes out clean. If your pans are larger, the cooking time may be up to an hour or more..
  2. Allow it to cool in the pan for 10 minutes, then flip out onto a cooling rack to finish cooling.
  3. Please see notes below the recipe for updates and tips!