Moist and Tender White Cake From a Box

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This Moist and Tender White Cake From a Box is dense and moist, yet tender and delicate, and it’s everything you hope for when a slice is set before you.

Made from a box mix and coconut milk, this cake is as good as a made-from-scratch cake any day – it’s that heavenly.

Moist and Tender White Cake Recipe

Yes, my lovely, here it is – the best white cake you will ever put in your mouth.

I have finally found the cake that’s above all cakes! And guess what? It’s made from a box mix….can you believe it?

This recipe is from my friend Karen, and it took her about 10 seconds to make me a huge fan.

Thinking I might like a little variety for my birthday, Karen has offered to make a different type of cake several times. After threatening her life for even thinking such a thought, she relented.

That’s how darn GOOD this Moist and Tender White Layer Cake is. I want it for my birthday…..every. single. year!

You can double this recipe to make 4 layer cakes. I do this all the time, freezing the extra two cakes to use at a later time.

The coconut milk is a key ingredient in this cake – don’t you dare skip it! You will find coconut milk in the Asian section of your favorite grocer. When you open the can of coconut milk, be sure to stir it well.

This cake recipe was shared with me via my good friend, Karen Willard.

What to Love About box cake that tastes like homemade cake

• This cake tastes homemade. Like “in the kitchen all day” kind of homemade…..no lie.
• You can make it as a layer cake OR as a 9 x 13 cake – it’s super doable.
• It’s a great gift for anyone you want to make feel special.

Ingredients

• White cake mix, I use a Betty Crocker cake mix since Karen does
• Coconut Milk (found in the Asian aisle, not the cocktail aisle)
• Vegetable or canola oil
• Egg whites
• Vanilla extract
• Almond extract
• Cream Cheese
• Milk
• Whipping cream
• Powdered sugar
• Sweetened flake coconut, toasted until golden brown, if desired

How to Make a Moist and Tender White Layer Cake

Preheat the oven. In a large mixing bowl, using an electric or stand mixer, make the cake batter; pour the batter into two 8-inch greased cake pans.

The recipe suggests using 8-inch cake pans, but if you’ve only got 9-inch cake pans to work with, they will work fine – your cake just won’t be quite as tall since each layer won’t be as thick.

Bake the cakes until a cake tester inserted into the center comes out clean; cool both cakes completely.

Meanwhile, using an electric or stand mixer, make the whipped cream frosting.

Once the cakes are fully cooled, place one layer cake onto a cake pedestal or platter, flat side up.

Frost the bottom cake with about 1/3 of the prepared frosting, making sure you put a nice thick layer on top.

Add the second layer cake to the first, placing it flat side down on top of the first layer cake. Finish frosting the sides and top of the cake with the remaining frosting.

This cake gets better as it rests a bit since it absorbs moisture from the whipped cream frosting. I like to chill it at least 8 hours before serving.

Sprinkle the top with as much coconut as desired, then chill the cake for at least 8 hours before serving.

Store the cake in the fridge after serving as well.

More Favorite Cake Recipes to Enjoy

Oozing with fresh strawberry goodness, this box mix Easy Strawberry Pound Cake delivers a moist and tender cake that is fruity, sweet, and stunning.

• White Chocolate Strawberry Poke Cake 
• Strawberry Lemon-Lava Angel Cakes 
• Cranberry Butter Cake 
• Honey Bun Cake 

Moist and Tender White Cake From a Box Mix

Chef Alli

This Moist and Tender White Cake From a Box is dense and moist, yet tender and delicate, and it's everything you hope for when a slice is set before you.

Servings: 12 servings

3 from 1 vote

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

 

For the Cake

• 1 box Betty Crocker white cake mix
• 1/2 cup vegetable or canola oil
• 3/4 cup canned coconut milk, not cream of coconut milk as is used for making cocktails
• 1/2 cup water
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• pinch of kosher salt
• Frosting

For the Frosting

• 4 1/2 oz. cream cheese, softened
• 1 Tbs. milk
• 1 cup powdered sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 3 cups whipping cream
• 2/3 cup sweetened flake coconut

Instructions

 

• Preheat the oven to 350 degrees F. Grease two round 8-inch cake pans; line the bottom of each one with parchment paper, then spray the parchment with nonstick spray, as well.
• In a large mixing bowl, using an electric mixer on low, combine the cake mix with the oil, coconut milk, water, egg whites, extracts, and salt. Beat the cake mix on medium-high speed for 2 minutes.
• Divide the cake batter evenly between the two prepared pans, smoothing the batter on top of each one.

  Using both hands, pick up each pan and gently rap it on the counter a bit so that any bubbles in the batter are released.
• Bake the cakes, uncovered, on the center oven rack for 25-30 minutes or until a cake tester inserted into the center comes out clean. Let the cakes cool completely. (Cakes may be chilled or frozen at this point until you are ready to frost them.)
• Meanwhile, prepare the frosting by placing the cream cheese into a large mixing bowl. Using an electric mixer, beat the cream cheese for a few seconds until it becomes smooth and creamy, beating in the milk, powdered sugar, and extracts.
• Continuing to beat the cream cheese mixture. slowly pour in the whipping cream. Beat the frosting until it's glossy and stiff peaks form. (The frosting should be spreadable, but should be stiff enough to hold its shape.)
• Place a cooled layer cake onto a cake pedestal or platter, rounded-side-down and flat-side-up; top with not quite half of the frosting, spreading it evenly over the top and sides of the cake. Sprinkle half of the coconut over the top of the frosted cake layer.
• Add the second cooled cake, this time placing it flat-side-down and rounded-side-up, on top of the first layer cake. Spread the remaining frosting over the top and the sides of the second layer, smoothing it evenly all over, as needed. Top the cake with the remaining coconut.
• Chill the cake for 6-8 hours before serving. As the cake chills, it will absorb moisture from the frosting, making it even more moist and delicious. **Store the cake in the fridge after serving as well.

Notes

Helpful Recipe Tips for Making Amazing White Cake

• The recipe suggests using 8-inch cake pans, but if you’ve only got 9-inch cake pans to work with, they will work fine – your cake just won’t be quite as tall since each layer won’t be as thick.
• You can double this recipe to make 4 layer cakes. I do this all the time, freezing the extra two cakes to use at a later time.
• Frozen layer cakes can be assembled and frosted before being thawed – it works great.
• This cake gets better as it rests a bit since it absorbs moisture from the whipped cream frosting. I like to chill it at least 8 hours before serving.
• I usually make this cake as a layer cake, but have also made it as a 9 x 13 cake, as well. Still super delish, just doesn’t have quite the “ooo-la-la” that a layer cake does. (Why does a layer cake always taste 10 times than any other cake?? ? )
• The coconut milk is a key ingredient in this cake – don’t you dare skip it! You will find coconut milk in the Asian section of your favorite grocer. When you open the can of coconut milk, be sure to stir it well.
•  

Nutrition

Calories: 576kcalCarbohydrates: 50gProtein: 5gFat: 41gSaturated Fat: 28gCholesterol: 93mgSodium: 384mgPotassium: 146mgFiber: 1gSugar: 30gVitamin A: 1017IUVitamin C: 1mgCalcium: 147mgIron: 1mg

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