White Cake

I am going to be honest here.  I have yet to find a fantastic white cake that does not start from a box.  Don’t judge.  It’s the truth.

That being said, I don’t follow it exactly.  With a few alterations, you can turn a box of white cake mix into something magical.

This cake was adapted from My Cake School‘s recipe.

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White Cake

Ingredients

1 box White Cake Mix

Ingredients as listed on the box (except I replace the water with equal-parts skim milk)

2 Tablespoons Mayonnaise

1 teaspoon Vanilla

1/4 teaspoon almond extract

Instructions

Preheat oven to 325 degrees.

Sift mix into mixing bowl.  (Don’t skip!)

Add all of the ingredients listed on the box (replacing the water with milk).

Add vanilla, almond, and mayo.

Mix for 30 seconds just until wet.  Scrape down sides of bowl.

Beat for 2 minutes on medium speed.

Pour into greased pans. Bake until cake springs back when touched in the center. (You can use the times listed on the box as a guide.  I usually start with the shorter time).

While still warm (not hot), wrap with plastic wrap and aluminum foil.  Freeze overnight (or longer if need be).  Let thaw on counter completely wrapped.  Cake will be nice and moist!

NOTE: This is a wonderfully soft cake, so it isn’t my first choice for stacked cakes or lots of fondant.

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