A delicious, rich white cake with a tender crumb that can only be described as “velvety”!
Makes 7 1/2 cups batter, enough for two full 8″ rounds or one 9×13″ sheet.
- 1 box Pillsbury or Betty Crocker White or Vanilla cake mix
- 1 cup granulated sugar
- 1 cup + 2 tbsp cake flour (NOT all-purpose flour)
- 1/8 tsp salt
- 1 1/3 cups water
- 3 eggs
- 1/2 cup melted butter (lightly salted)
- 1 cup sour cream
- 1 tsp vanilla extract or almond extract (optional)
- 1. In a large bowl, put water, extract (if using), eggs, melted butter and sour cream. Mix well with paddle attachment.
2. Add cake mix, sugar, cake flour, and salt.
3. Mix with paddle attachment at medium speed for approximately 2 minutes, or until most lumps are worked out. It is not necessary to work out all the lumps.
Pour into prepared pans and bake at 325 until a toothpick inserted into the center comes out
clean, or with just a crumb or two clinging to it.
can I use yelli cake mix? thanks
Sure you could it just wouldn't be as white. Thanks
Could you substitute any cake box flavor? Let's say chocolate?
I use a similar recipe that also calls for a box of instant pudding and yes, I have substituted the cake flavors and they turned out great. I have made coconut cake using the white cake mix but with coconut pudding and it was the best coconut cake I have ever eaten! I've made just about all the cake box flavors out there using the coordinating flavored pudding mix and they're very good! Thank you so much for this recipe! I am going to try it tomorrow on a cake I'm doing!!
HI question how strong is this cake mix will it hold up to say sstacking or different cake pans like a wonder mold for doll cakes or shaped stand up cake pans.
Im sure you could substitute any flavor
I think it would hold up just fine. Same density
Does this cake come out white, or slightly yelllow due to the egg yolks & butter?
This cake taste very delicious and moist. It's very hmmmm how to word it, I guess it has a very "velvety smooth taste". I will be using this recipe more often. Thank you so much for sharing this recipe. And Scotty62-It has a tiny yellow tint to it, but not like a yellow cake mix.
Hi, how much should the cake rise in a 9 x 13 tray? I tried a similar recipe about a week ago but it hardly rose at all, ending up just under 1.5 inch? Is that right for this sort of cake?
would you use this for a wedding cake ! 4 tier's stacked ! will it hold up on a long distance delivery ?
thanks for the recipie! is amazing! :) galidink, yes it works really good for a wedding cake! :) i make a 3-tier square cake and the layers were quite big, like 5-6inches high and it held up perfectly all the time! just be sure to put your dowels in so nothing can go wrong!
this is very similar recipe as Cake Boss White Velvet cake. I love this cake. This is the only white velvet cake recipe I use. I also used chocolate cake mix and used red food coloring-this makes a red velvet cake:) My customers love it!
I was looking for a white cake for a new cake I was doing. I came across this recipe Friday and had to try it. I was so impressed. It is a great tasting cake. Love it!
I made this recipe!! It was so moist and delicious!! Thanks for sharing your recipe!! :D
I would like to try making this as an 11x15 sheet cake......would you double the recipe???
I am trying this cake tonight, fingers crossed :)
I did not have Philsbury or Betty Crocker so I used Duncan Hines White cake mix. Also didn't have sour cream so I subed it with vanilla yogurt. So we shall see!
Just made this in cupcake form. YUM! Texture is light and airy. Wonderful flavor. I used both almond and vanilla flavorings.
Sounds like just what I'm looking for!! Making some cupcakes for my sister in law's gender reveal party for their baby and needed a delicious white cake recipe. Appros how many cupcakes would this recipe yield?
At LaniLee, I haven't made it yet, but i think it might make 24, since it makes 2 8inch round and 1 9x13. I'm going to try it today to make some owl cupcakes tomorrow and post it. Thanks so much again for sharing the recipe!
Has anybody tried to make a chocolate version of this cake?
I did make cupcakes with it, and I get about 3 dozen. Courtney - I've done it with chocolate. I used a Devil's Food Cake Mix, and it wasn't as chocolatey as everyone expected (due to diluting it with other ingredients in the recipe) but it came out the same as the white ones.
My issue - I can't seem to keep my cupcakes from collapsing!! :( I'm following the recipe to a T and they look ok (slightly puffed, but not really "domed") in the oven, but a couple minutes after they come out they go totally flat. Some even cave in a bit. :( They still taste great, but the look less than appealing. What am I doing wrong? What can I do to fix the issue?
Velvetly smooth and delicious! Thank you for sharing your recipe.
Tried this recipe as is, and it is wonderful! Now I'm wanting to try it with a yellow cake mix (all I have for a last minute cake) but I've got a question...My yellow mix is the butter recipe kind...can I use this just like any other cake mix for this recipe? Does it matter that this particular mix requires butter instead of oil? I don't want to ruin it!
Just finished this receipt...... And it's actually pretty good!!! The cake didn't rise as expected. I filled my 8" round pan a little more than 3/4 and it barely domed. I also used 1tspn of both vanilla and almond flavor. Thanks for sharing your receipt!!!
Love this recipe, my go to for white cake now! Thanks!!!
This recipe is WONDERFUL! I think 'velvet' is definitely a perfect word to describe it. So, so very good! Thanks for sharing!
amazing recipe! It is now my go to recipe for white cake. Thanks for sharing!
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