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The Best White Velvet Cake

Course Dessert
Cuisine Baking
Keyword box cake, cake
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 7.5 cups

Ingredients

  • 1 1/3 cups water
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 box white cake mix
  • 1 cup sugar
  • 1 cup flour
  • 1/8 tsp salt

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare your pans or cupcake tins.
  • Mix the water, eggs, sour cream, and vanilla using the paddle attachment.
  • Next, add the other four ingredients. Beat with a paddle attachment slowly for 30 seconds and then on high for 2 minutes.
  • Add cake batter evenly in your cake pans or cupcake tins. One tip for getting even cake layers is to weigh your batter. Bake at 350 on the center rack using the following time guide: 8" or 9" round pans or 13"x9" rectangular pan 23-28 minutes, bundt cake pan 33-36 minutes, and 24 cupcake tin 18-21 minutes.
  • To test for doneness, the cake should bounce back when pressed lightly in the middle. The cake is done when you see that bounce and when a toothpick inserted in the center comes out clean. 
  • Allow to cool for 15 minutes.

Notes

This makes 7.5 cups of batter, filling two 8" pans just over half full. I sometimes double the recipe, and the batter almost halfway fills 2 - 8x2" pans and 2 - 10x2" pans. That gives me a great 2 tiered cake with enough cake top to level off.