basic white cake mix recipe

Written ByJenny Smyth Posted on
basic white cake mix recipe
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The Best basic white cake mix recipe

I’ve been making this basic white cake mix recipe for years, and it’s always a hit with my family. The first time I made it, I was surprised by how easy it was to whip up a delicious cake.

The recipe is simple, yet versatile – you can make it for any occasion, whether it’s a birthday party, a family gathering, or just a Tuesday. I love that it’s a classic recipe that never goes out of style.

My kids have grown up eating this cake, and now they’re asking me to make it for their own families. It’s a recipe that’s been passed down through generations, and I’m so glad I can share it with you.

The key to this recipe is using high-quality ingredients and not overmixing the batter. This ensures that your cake turns out light, fluffy, and moist – just like my mom used to make.

I’ve tried many different recipes over the years, but this one remains my favorite. It’s perfect for when you need a quick dessert or want to impress your guests with a homemade treat.

So go ahead, give this recipe a try, and see why it’s been a staple in our household for so long.

Basic White Cake Mix

Basic White Cake Mix

4.9 from 749 votes

A simple and versatile white cake mix that yields a tender, moist crumb. Perfect for layering or serving as a sheet cake with your favorite frosting.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour your chosen baking pan, or line the bottom with parchment paper for easy removal.
3In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
4Add the softened butter and mix with an electric mixer on low speed until the mixture resembles coarse crumbs.
5In a separate bowl, whisk together the milk, eggs, and vanilla extract.
6Gradually pour the wet ingredients into the dry mixture, mixing on medium speed until just combined.
7Do not overmix; the batter should be smooth and slightly thick.
8Pour the batter into the prepared pan and spread it evenly with a spatula.
9Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown.
10Allow the cake to cool in the pan on a wire rack for 10 minutes.
11Then turn it out onto the rack to cool completely before frosting or serving.

🔧Equipment

9 x 13 inch baking pan or two 9-inch round cake pans
Mixing bowls
Electric hand mixer or stand mixer
Measuring cups and spoons
Spatula
Cooling rack
Parchment paper (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For a lighter cake, use cake flour instead of all-purpose flour. Ensure all ingredients are at room temperature for best results. This cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Basic White Cake Mix Works

This basic white cake mix recipe is always a good idea for any occasion – whether you’re planning a birthday party or just need a quick dessert after dinner. The best part is how versatile it is – you can serve it as is or top it with your favorite frosting and decorations.

And don’t even get me started on how well this cake freezes! You can store it in an airtight container for up to three months – just thaw at room temperature when you’re ready to serve.

❓ Frequently Asked Questions About Basic White Cake Mix

Q: What is the best type of flour to use in this recipe?

A: For this basic white cake mix recipe, you’ll want to use all-purpose flour that has not been bleached or enriched. This will help ensure that your cake turns out light and fluffy.

Q: Can I use butter instead of oil?

A: Yes, you can definitely use butter instead of oil in this recipe. However, keep in mind that using butter will give your cake a slightly different flavor and texture than using oil. If you do decide to use butter, make sure to soften it before adding it to the batter.

Q: How long does the cake take to bake?

A: The baking time for this basic white cake mix recipe will depend on the size of your cake pans and the oven temperature. Generally speaking, you’ll want to bake the cake for around 25-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake after 20 minutes of baking time – you don’t want it to overcook!

Q: Can I add flavorings like vanilla or almond extract?

A: Absolutely! Adding flavorings like vanilla or almond extract can give your cake an extra boost of flavor and aroma. Just be sure not to overdo it – too much extract can be overpowering and ruin the delicate taste of the cake.

Q: What if I don’t have buttermilk?

A: If you don’t have buttermilk on hand, you can easily substitute it with regular milk or even water in a pinch. However, keep in mind that using regular milk may affect the overall texture of the cake.

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