Doctored Cake Mix Vanilla Recipe
I love this doctored cake mix vanilla recipe because it turns an ordinary boxed mix into a cake that tastes far more homemade. The sour cream gives the crumb a moist, tender quality, while the eggs help create a light structure that slices neatly.
Equipment
- 9-inch cake pan
- Large mixing bowl
- Medium bowl
- Measuring cups
- Measuring spoons
- Electric hand mixer
- Rubber spatula
- Whisk
- Cooling rack
- Toothpick or cake tester
Ingredients
- 3½ cups white boxed cake mix about 17½ ounces
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 7 ounces sour cream
- 1½ tablespoons vegetable oil
- 1¼ cups water
- 3 large eggs
- 2 teaspoons vanilla bean paste
Instructions
Step 1
- Heat the oven to 350°F (175°C). Grease a 9-inch cake pan and lightly dust it with flour or line the bottom using parchment paper.
Step 2
- Add the boxed cake mix, flour, and granulated sugar to a large bowl. Whisk briefly so the ingredients are evenly distributed.
Step 3
- Pour in the sour cream, vegetable oil, water, eggs, and vanilla bean paste. Beat the mixture on low speed until the dry ingredients become moistened.
Step 4
- Increase the mixer to medium speed and beat for about 2 minutes. Scrape the sides and bottom of the bowl once so no dry mixture remains.
Step 5
- Transfer the batter to the prepared pan and smooth the surface. Bake for approximately 30–35 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Step 6
- Let the cake rest in the pan for about 10 minutes, then move it onto a cooling rack. Allow it to cool completely before adding frosting or another topping.