Moist and Tender White Cake From a Box
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.
If you enjoy easy recipes made with boxed cake mix, try my Lemon Poke Cake, Banana Cake from Box Mix or my Strawberry Poke Cake.
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
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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
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Ingredients
For the Cake
- 14.25 ounce box Betty Crocker Super Moist White Cake Mix or Pillsbury Moist Supreme Cake Mix
- 1/2 cup vegetable or canola oil
- 3/4 cup canned coconut milk, from a 13.5 ounce can, such as Goya or Thai Kitchen brand (This is not cream of coconut milk as used for cocktails, fyi), stirred well
- 1/2 cup water
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Frosting
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- tiny pinch of kosher salt
- 3 cups whipping cream
- 2/3 cup sweetened flake coconut toasted or untoasted, coconut whichever you prefer
Instructions
Make and Bake the Cake
- 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, and extracts. Beat the cake mix on medium-high speed for 2 minutes.14.25 ounce box Betty Crocker Super Moist White Cake Mix or Pillsbury Moist Supreme Cake Mix, 1/2 cup vegetable or canola oil, 3/4 cup canned coconut milk,, 1/2 cup water, 3 large egg whites, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Divide the cake batter evenly between the two prepared pans, smoothing out the batter on top of each one. Using both hands, pick up each pan and gently tap 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. (If you are working ahead, the cakes may be chilled at this point until you are ready to frost them.)
Prepare the Frosting
- 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, extracts, and salt.4 ounces cream cheese, softened, 1 tablespoon milk, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract
- 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 stiff enough to hold its shape.3 cups whipping cream
Assemble and Frost the Cake
- 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 prepared 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.2/3 cup sweetened flake coconut
- Add the second cooled cake, this time placing it flat-side-down and rounded-side-up, on top of the first layer cake that you just frosted.
- 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.
- Refrigerate the cake to chill for 6-8 hours. As the cake chills, it will absorb moisture from the frosting, making it even more moist and delicious.
Notes
- Cover the layer cakes with foil as soon as they come out of the oven. This is a trick my Grandma Lucille taught me. The foil forces the condensation from the heat down into your cake, making it deliciously moist. I do this with all my cakes!
- 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. That way, all you have to do is thaw the cakes and frost them and that saves tons of time.
- This cake gets better and better, the longer it rests in the fridge because the cake absorbs moisture from the whipped cream frosting. I like to chill it at least 8 hours before serving.
- The recipe instructs to use 8-inch cake pans, but if you’ve only got 9-inch cake pans to work with, they will be fine. Your finished cake just won’t be quite as tall since each layer won’t be as thick.
Nutrition
Do you need two blocks of cream cheese. the recipe says 4 1/2 cream cheese . confused
Hi Stephanie – you need 4 1/2 ounces of cream cheese for the frosting. Sorry for any confusion.
Chef Alli
how long cook for 9×13 pan? same amount of ingredients?s
Hi Sammy – Yes, the same amount of ingredients for a 9×13 cake. As for the baking time, it would likely be 5-10 minutes longer (roughly) but to know for sure when it’s done, test the center with a toothpick. If the toothpick comes out perfectly clean once removed, the cake is done!
Enjoy,
Chef Alli
I thought this cake was very good! I think next time I will try and using coconut extract instead of maybe the vanilla or almond or both and see what happens
Hi Helen –
Love your suggestion for the coconut extract! I’m going to try that, as well. Thanks for letting me know you enjoyed this recipe – I really appreciate it.
Your Fan,
Chef Alli
Does this cake need to be refrigerated after serving? Due to the whipping cream and cream cheese?
Hi there – You are correct, this cake does need to be stored in refrigeration due to the dairy ingredients. Please let me know if you make this cake – it is delightful!
Chef Alli
I made the cake an applied a crumb coat and it’s sitting in the fridge. The icing is not tight. I should have really thought this out better, but it tastes really good. I stuck it in the fridge with the cake, hoping it might thicken a bit. I don’t think I will be piping stars with this icing. Thank god for sprinkles. I did not add the coconut flakes. It tastes delicious and my daughter is going to love it!
Hi there –
I’m so sad to learn that the icing didn’t work for you. I’ve had that happen a time or two and I have never figured out WHY exactly. Typically, it works perfectly! And I agree – thank goodness for sprinkles!!
Sincerely,
Chef Alli
Looking to make strawberry cupcakes for my little grandchildren. With a ribbon of strawberry jam running through them. And fresh strawberry frosting. I wanted both a light and tender outcome. Would this fill the bill? Love the coconut milk addition.
Hi there –
My best answer? I absolutely adore this recipe and my friend, Karen, (the originator of the recipe), makes me one every single year. I am not even kidding that I eat the entire cake by myself. It’s THAT good….especially if it’s get to sit in the fridge overnight to let the cake absorb the moisture from the frosting…yowza.
If you make this with the strawberry, can you let me know the outcome? I’d love to know what you think of it.
Sincerely,
Chef Alli