Recently, I posted about cake mixes vs. scratch cakes. I made a cake recently, that was a bit of both. Yep, I had forgotten that I had tucked away this recipe quite some time ago. I recently pulled out the recipe and I had notes scribbled all over it, about how much I loved this cake, but I don’t remember where the recipe came from. Well I baked it last week and I just have to say, this will now be my go-to white cake. It’s everything that I want in a cake. We have fluff, we have moist, we have lots of flavor. It’s not too light. It’s not dense and heavy. Three days later, it was still moist. It’s perfect……to me, anyway. You need to bake it and judge for yourself. I love this cake. It would be good with any frosting. I used a basic cream cheese frosting and some fresh strawberries. It holds up to ice cream too! I tried that. 🙂
I can’t really think of anything else to say about this cake. It’s good. Really good. Go make it. Now.
Incredible White Cake
1 box white cake mix (Pillsbury or Betty Crocker)
1 cup all-purpose flour
1 cup granulated sugar
8 ounces sour cream
2 Tablespoons of vegetable oil
1 1/3 cup water
3 large eggs
1 teaspoon vanilla extract
Heat oven to 325. Spray a 9×13 baking pan with non stick spray. In a large mixing bowl, add the cake mix, flour and sugar together.
Add the sour cream, oil, water, vanilla and eggs to the dry stuff. Mix for 1 – 2 minutes. Pour into prepared baking dish.
Bake for approx. 35-40 minutes, depending on your oven. Frost with your favorite frosting.
Note: for round cakes, bake in 8″ round pans for 30-35 minutes.
for cupcakes, bake for 15-18 minutes. Makes approx. 28 cupcakes