The BEST White Sheet Cake (Doctored Cake Mix!)
Serves 2410 mins prep30 mins cook
Transform a mediocre boxed cake mix into a tall, super moist, bakery-worthy 9x13 cake that everyone will be asking the recipe for!
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What you need
Instructions
0 Preheat oven to 325°F. 1 In a large bowl or stand mixer, whisk together white cake mix (15.25 ounce), all-purpose flour (1 cup), and granulated sugar (½ cup). 2 Once incorporated, add in the vanilla extract (1 teaspoon), water (1 ½ cups), sour cream (¾ cup), and egg whites (½ cup, or 4 large eggs) one at a time until combined. Do not whip the cake mix; just mix until everything is incorporated." 3 Pour batter into greased 9x13 metal pan and bake for 28-30 minutes or until toothpick or fork come out clean. 4 Allow to cool completely before frosting. To Make Cream Cheese Frosting: 7 In a large bowl, beat the softened unsalted butter (½ cup, i.e. 1 stick) and softened cream cheese (4 ounces) on medium speed using a hand or stand mixer (with paddle attachment) for 2-3 minutes (until light and creamy). 8 Keeping the mixer on medium speed, slowly add in vanilla extract (1 teaspoon), almond extract (¼ teaspoon) and powdered sugar (1 ¼ cups). Once incorporated, turn mixer to high speed and beat for 2 minutes until creamy. 9 Spread on cooled cake and top with sprinkles! 10 If not enjoying immediately or within 1-2 hours, refrigerate cake until serving.View original recipe