White cake mix is a versatile and convenient ingredient that can be used to create a wide range of delicious desserts. From classic layer cakes to cupcakes, cookies, and more, there are countless ways to use this simple mix to create tasty treats for any occasion. In this article, we will explore some of the best white cake mix recipes that you can try at home.
Easy and Delicious White Cake Mix Recipes
If you are looking for a quick and easy way to make delicious desserts, a white cake mix is the perfect ingredient to have on hand. Not only is it simple to use, but it can also be customized in a variety of ways to suit your tastes and preferences.
In this article, we will share some of our favorite white cake mix recipes, from classic layer cakes to creative cupcakes and more. Whether you are a beginner baker or an experienced pro, these recipes are sure to satisfy your sweet tooth.
Classic White Cake
Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Grease and flour two 9-inch round cake pans.
Step 3. In a large bowl, beat together the cake mix, water, oil, eggs, and vanilla extract until well combined.
Step 4. Divide the batter evenly between the prepared cake pans.
Step 5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
Step 7. Once the cakes are completely cool, frost and decorate as desired.
Vanilla Cupcakes
Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Line a muffin tin with paper liners.
Step 3. In a large bowl, beat together the cake mix, water, oil, eggs, and vanilla extract until well combined.
Step 4. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Step 5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 6. Let the cupcakes cool in the tin for 5 minutes, then remove them from the tin and cool completely on wire racks.
Step 7. In a separate bowl, beat together the butter, powdered sugar, and milk until smooth and creamy.
Step 8. Frost the cooled cupcakes as desired.
Lemon Bars
Ingredients:
- 1 box white cake mix
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup sweetened condensed milk
- 1/4 cup lemon juice
- 1 tsp grated lemon zest
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Grease a 9×13-inch baking
Step 3. In a large bowl, combine the cake mix, butter, and egg until a dough forms.
Step 4. Press the dough evenly into the bottom of the prepared baking dish.
Step 5. In a separate bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest.
Step 6. Pour the lemon mixture over the crust.
Step 7. Bake for 20-25 minutes, or until the edges are golden brown and the filling is set.
Step 8. Let the bars cool completely in the dish, then cut into squares and serve.
Coconut Cake
Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup pineapple juice
- 1 container (8 oz) frozen whipped topping, thawed
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Grease and flour a 9×13-inch baking dish.
Step 3. In a large bowl, beat together the cake mix, water, oil, eggs, and coconut extract until well combined.
Step 4. Stir in the shredded coconut.
Step 5. Pour the batter into the prepared baking dish.
Step 6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7. In a separate bowl, whisk together the sweetened condensed milk and pineapple juice.
Step 8. Poke holes all over the warm cake with a fork, then pour the milk mixture over the cake.
Step 9. Let the cake cool completely, then spread the whipped topping over the top of the cake.
Step 10. Sprinkle with additional shredded coconut, if desired.
Red Velvet Cookies
Ingredients:
- 1 box white cake mix
- 2 tbsp cocoa powder
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Line a baking sheet with parchment paper.
Step 3. In a large bowl, whisk together the cake mix and cocoa powder.
Step 4. Add the melted butter, eggs, and vanilla extract, and stir until a dough forms.
Step 5. Roll the dough into 1-inch balls, then roll each ball in powdered sugar to coat.
Step 6. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 7. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Step 8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Strawberry Shortcake Trifle
Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup strawberry jam
- 1 container (8 oz) frozen whipped topping, thawed
- 1 lb fresh strawberries, hulled and sliced
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Grease and flour two 9-inch round cake pans.
Step 3. In a large bowl, beat together the cake mix, water, oil, eggs, and vanilla extract until well combined.
Step 4. Divide the batter evenly between the prepared cake pans.
Step 5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 6. Let the cakes cool completely in the pans, then remove them from the pans and cut them into small cubes.
Step 7. In a separate bowl, whisk together the sweetened condensed milk and strawberry jam.
Step 8. In a trifle dish or large glass bowl, layer the cake cubes, sliced strawberries, and sweetened condensed milk mixture.
Step 9. Repeat the layers until all of the ingredients are used up, ending with a layer of whipped topping.
Step 10. Refrigerate the trifle for at least 2 hours before serving.
Lemon Raspberry Cupcakes
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Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp lemon extract
- 1 container (6 oz) of fresh raspberries
- – container (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Line a muffin tin with paper liners.
Step 3. In a large bowl, beat together the cake mix, water, oil, eggs, and lemon extract until well combined.
Step 4. Gently fold in the raspberries.
Step 5. Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full.
Step 6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7. Let the cupcakes cool completely on a wire rack.
Step 8. In a separate bowl, beat together the cream cheese and butter until smooth.
Step 9. Gradually beat in the powdered sugar and vanilla extract until well combined and creamy.
Step 10. Frost the cooled cupcakes with the cream cheese frosting and top with additional raspberries, if desired.
Vanilla Cake Pops
Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 container (16 oz) vanilla frosting
- 1 package (12 oz) candy coating wafers
- Lollipop sticks
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. Grease and flour a 9×13-inch baking dish.
Step 3. In a large bowl, beat together the cake mix, water, oil, eggs, and vanilla extract until well combined.
Step 4. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 5. Let the cake cool completely in the dish.
Step 6. Crumble the cooled cake into fine crumbs with your hands or a food processor.
Step 7. Add the vanilla frosting to the cake crumbs and stir until well combined.
Step 8. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Step 9. Melt the candy-coating wafers according to the package directions.
Step 10. Dip the lollipop sticks into the melted candy coating, then insert them into the cake balls.
Step 11. Dip each cake pop into the melted candy coating, tapping off any excess coating, and place them back on the baking sheet to dry.
Orange Creamsicle Bars
Ingredients:
- 1 box white cake mix
- 1/2 cup butter, melted
- 1 egg
- 1 tbsp orange zest
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup orange juice
- 1 container (8 oz) frozen whipped topping, thawed
Instructions:
Step 1. Preheat oven to 350°F (175°C).
Step 2. In a large bowl, combine the cake mix, melted butter, egg, and orange zest. Mix until a crumbly dough forms.
Step 3. Press the dough into the bottom of a greased 9×13-inch baking dish.
Step 4. In a separate bowl, whisk together the sweetened condensed milk and orange juice until well combined.
Step 5. Pour the mixture over the crust in the baking dish.
Step 6. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
Step 7. Let the bars cool completely on a wire rack.
Step 8. Spread the whipped topping evenly over the cooled bars.
Step 9. Cover and refrigerate for at least 2 hours before serving.
Conclusion
White cake mix is a versatile ingredient that can be used to create a wide range of delicious desserts. From classic white cake to creative treats like strawberry trifle and orange creamsicle bars, there are plenty of options to choose from. With a little creativity and some simple ingredients, you can create show-stopping desserts that will impress your family and friends.
FAQs
1. Can I substitute other fruit in the strawberry trifle recipe?
A. Yes, you can use any type of fruit you like in the trifle, such as blueberries, raspberries, or peaches.
2. Can I use a different flavor of cake mix in these recipes?
A. Yes, you can use any flavor of cake mix you like in these recipes, but the end result may be slightly different.
3. Can I make the vanilla cake pops ahead of time?
A. Yes, you can make the cake pops up to a day ahead of time and store them in an airtight container in the refrigerator.
4. Can I use fresh orange juice in the orange creamsicle bars recipe?
A. Yes, you can use freshly squeezed orange juice instead of store-bought juice if you prefer.
5. Can I use a different type of frosting in the vanilla cake pop recipe?
A. Yes, you can use any type of frosting you like in the cake pop recipe, such as chocolate or cream cheese frosting.
