You Can Turn a Cake Mix Into the Best Cake You’ve Ever Had

This semi homemade white cake—started with a cake mix—wasn’t the from scratch cake recipe I was hoping for. It actually turned out even better! It has the flavor, texture, and pure white look of the cakes you get from a bakery without all the fuss.

And the best part? Everyone thought it was totally homemade! I let them in on my little secret, but you could totally keep it to yourself if you wanted. With a cake this good no one would question you. This is hands down my new go to white cake recipe.

Ingredients

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.