The most tasty and moist vanilla cake recipe! Use this doctored cake mix recipe for quick and consistent results. This recipe yields ~72 oz. which provides enough batter for either one quarter sheet pan, three 8" pans, or five 6" pans.
Ingredients
- 2 boxes of 13.25 oz. Betty Crocker Super Moist French Vanilla cake mix
- 1 box of 5.1 oz. Jello Vanilla Instant Pudding
- 8 Large eggs (or 14 ounces)
- 2 cup MINUS 2 Tablespoons of water
- 2 Tablespoons of sour cream
- 1/3 cup canola oil
- 1/3 cup of room temperature butter
What you’ll need
- Paper towel, shortening (or butter), and flour to grease pans
- Mixing bowl and mixer with beater attachments
- Cake pans
- Long serrated knife for cutting cake top
- Cake board, cardboard pad, or flat plate
Steps
- With a paper towel generously coat the inside of the pan with shortening or butter. Dust the inside of the pan with flour. Tap away any excess flour that doesn't stick to the pan.
- Preheat oven to 335 degrees Fahrenheit.
- Crack 8 large eggs (or 14 oz) into the mixing bowl and lightly break up the eggs using your whip attachment.
- Add water into the mixing bowl, measuring 2 cups AND subtracting 2 tablespoons prior to pouring.
- Add 2 tablespoons of sour cream, 1/3 cup of oil.
- Next, sift your cake and pudding mixes into the mixing bowl.
- Add the 1/3 cup of butter into the mixing bowl on top of sifted dry ingredients.
- Mix on low for 30 seconds, scraping the sides of the bowl as needed.
- Increase mixing the speed to medium-high and mix for 1 ½ minutes, continuing to scrape the sides as needed.
- Fill your cake pans with batter just under half full and bake at 335 degrees F accordingly - for 6" fill to ~14 oz. and bake for 45 min, for 8" fill to ~23 oz. and bake for 45 min, and for 1/4 sheet pan, fill to 63 oz. and bake for 55 min.
- After baking, remove the cakes from the oven and let them cool for about 10-15 minutes.
- With the cakes still in their pans, use your cake knife to cut the cake top ‘dome’ flush with the pan.
- Place a cake board on top of your cut cake and flip the pan over to remove the cake. If the cake is not coming out, tap your pan gently or use a butter knife to gently loosen the sides. Repeat for all cake pans.
- Continue to let your cakes cool completely for about 3-4 hours. After completely cool, wrap, ice or store your cake. To store, double wrap in plastic and store in the refrigerator for a few days or in the freezer for up to 6 months. The cake can also remain at room temperature for a couple of days.
We hope you liked this recipe. If you try it, please tell us what you think!
