Rating: 3 stars
34 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 9
  • 1 star values: 5

Make a classic white cake for Christmas or Easter this year. This cake starts with boxed mix, then adds a few key ingredients to make the end result light, fluffy, and totally delicious.

Recipe by Southern Living December 2008

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary test

prep:
1 hr
bake:
22 mins
cool:
1 hr 5 mins
freeze:
1 hr
total:
3 hrs 27 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.

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  • Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.

  • Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.

  • Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.

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