The BEST White Sheet Cake (Doctored Cake Mix!)
Serves 24
10 mins prep
30 mins cook
30 mins total
Transform a mediocre boxed cake mix into a tall, super moist, bakery-worthy 9x13 cake that everyone will be asking the recipe for!
9x13 White Cake
Cream Cheese Frosting
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Preheat oven to 325°F.
In a large bowl or stand mixer, whisk together 1 15.25 ounce box white cake mix, 1 cup all-purpose flour, and ½ cup granulated sugar.
Once incorporated, add in the 1 teaspoon vanilla extract, 1 ½ cups water, ¾ cup sour cream, and 4 large egg whites one at a time until combined. Do not whip the cake mix; just mix until everything is incorporated."
Pour batter into greased 9x13 metal pan and bake for 28-30 minutes or until toothpick or fork come out clean.
Allow to cool completely before frosting.
To Make Cream Cheese Frosting:
In a large bowl, beat the softened ½ cup unsalted butter and softened 4 ounces cream cheese on medium speed using a hand or stand mixer (with paddle attachment) for 2-3 minutes (until light and creamy).
Keeping the mixer on medium speed, slowly add in 1 teaspoon vanilla extract, ¼ teaspoon almond extract and 1 ¼ cup powdered sugar. Once incorporated, turn mixer to high speed and beat for 2 minutes until creamy.
Spread on cooled cake and top with sprinkles!
If not enjoying immediately or within 1-2 hours, refrigerate cake until serving.