28 Delicious Cake Mix White Cake Recipes

Ever find yourself craving a beautiful, homemade white cake but short on time? You’re in luck! We’ve gathered 28 delicious cake mix recipes that deliver amazing flavor and texture with minimal effort. From elegant layer cakes to simple sheet cakes, these ideas will inspire your next baking adventure. Get ready to discover your new go-to dessert—let’s dive in!

Classic Vanilla White Cake

Darlings, let’s be honest—sometimes life calls for a cake so gloriously simple, so unapologetically vanilla, that it feels like a hug from your grandmother, if your grandmother wore an apron and knew how to wield a whisk like a boss. This classic white cake is the culinary equivalent of your favorite cozy sweater: reliable, comforting, and always in style. Get ready to bake a masterpiece that’s fluffy, fragrant, and downright delightful.

Ingredients

• 2 ¼ cups cake flour, sifted
• 1 ½ cups granulated cane sugar
• 3 ½ tsp aluminum-free baking powder
• 1 tsp fine sea salt
• ¾ cup European-style unsalted butter, softened to 68°F
• 4 large pasture-raised eggs, lightly beaten
• 1 cup whole milk, at 70°F
• 2 tsp pure bourbon vanilla extract
• ½ cup clarified butter, cooled

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Generously grease two 9-inch round cake pans with clarified butter and line the bottoms with parchment circles.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the sifted cake flour, granulated cane sugar, aluminum-free baking powder, and fine sea salt.
4. Mix on low speed for 30 seconds to aerate and combine the dry ingredients.
5. Add the softened European-style unsalted butter to the dry mixture.
6. Mix on medium-low speed until the mixture resembles coarse sand, about 2 minutes.
7. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, and pure bourbon vanilla extract until fully emulsified.
8. With the mixer on low, gradually pour the wet mixture into the butter-flour mixture in a steady stream.
9. Increase the speed to medium and beat for exactly 90 seconds to develop structure—do not overmix.
10. Divide the batter evenly between the prepared pans, using a scale for precision if desired.
11. Smooth the tops with an offset spatula and firmly tap the pans on the counter twice to release air bubbles.
12. Bake for 25–28 minutes, or until the cakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
13. Cool the cakes in their pans on a wire rack for 15 minutes.
14. Run a thin knife around the edges to loosen, then invert the cakes onto the rack.
15. Peel off the parchment and allow the layers to cool completely to 75°F before frosting.

A cloud-like crumb and buttery vanilla essence make this cake a star on its own, but why stop there? Slather it with raspberry jam and Swiss meringue buttercream for a showstopper, or simply dust with powdered sugar and serve with fresh berries. Either way, each forkful is a little slice of heaven—light, tender, and impossibly moist.

Berry-Filled White Cake

Brace yourselves, berry lovers—this isn’t your grandma’s humble cake (unless your grandma is a pastry wizard with a penchant for fruity explosions). We’re diving fork-first into a cloud-like white cake crammed with a vibrant berry filling that’ll make your taste buds throw a confetti parade. Get ready to impress without the stress!

Ingredients

• 2 cups cake flour, sifted
• 1 ½ cups granulated sugar
• ½ cup clarified butter, cooled
• 3 large pasture-raised eggs, lightly beaten
• 1 cup whole milk, at room temperature
• 2 tsp pure vanilla extract
• 2 ½ tsp baking powder
• ½ tsp fine sea salt
• 2 cups mixed fresh berries (raspberries, blueberries, blackberries)
• ¼ cup turbinado sugar
• 1 tbsp fresh lemon juice
• ½ tsp lemon zest, finely grated

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.
3. Whisk the sifted cake flour, baking powder, and fine sea salt in a medium bowl until fully incorporated.
4. In a separate large bowl, cream the clarified butter and granulated sugar with an electric mixer on medium-high speed for 3–4 minutes until pale and fluffy.
5. Gradually drizzle in the lightly beaten pasture-raised eggs, mixing for 1 minute after each addition until emulsified.
6. Alternate adding the dry ingredients and whole milk to the butter mixture in three parts, starting and ending with the dry ingredients, mixing on low speed just until combined after each addition.
7. Fold in the pure vanilla extract with a spatula until the batter is smooth and uniform.
8. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
9. Bake for 25–28 minutes until the cakes are golden, spring back when lightly touched, and a toothpick inserted into the center comes out clean.
10. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack, remove the parchment, and cool completely.
11. While the cakes cool, combine the mixed fresh berries, turbinado sugar, fresh lemon juice, and finely grated lemon zest in a saucepan over medium heat.
12. Cook the berry mixture for 8–10 minutes, stirring frequently, until the berries break down and the sauce thickens slightly.
13. Remove the berry filling from the heat and let it cool to room temperature.
14. Place one cake layer on a serving plate and spread the cooled berry filling evenly over the top, leaving a ½-inch border.
15. Carefully top with the second cake layer and press down gently to secure.

Yield to its tender crumb and jammy berry core—this cake is a textural dream that balances sweet with a hint of citrus zing. Serve it slightly warm with a dollop of whipped cream or chilled for a refreshing twist, and watch it vanish before you can say “second slice.”

Almond Frosted White Cake

Ridiculously moist, impossibly tender, and crowned with a nutty almond frosting that’ll make you forget every dry, sad cake you’ve ever encountered—this almond frosted white cake is about to become your new baking obsession. Seriously, this isn’t just dessert; it’s a fluffy cloud of joy that happens to be socially acceptable to eat with your hands. Consider this your official invitation to cake nirvana, where every bite is a buttery, almond-kissed celebration.

Ingredients

• 2 ¼ cups cake flour, sifted
• 1 ½ cups granulated sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon fine sea salt
• ¾ cup European-style unsalted butter, softened to 68°F
• 4 large pasture-raised eggs, lightly beaten
• 1 cup whole milk, at 70°F
• 2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• ½ cup slivered almonds, lightly toasted
• 8 ounces cream cheese, at room temperature
• ½ cup European-style unsalted butter, softened to 68°F
• 3 cups confectioners’ sugar, sifted
• 1 teaspoon pure almond extract

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper circles.
3. Whisk together the sifted cake flour, granulated sugar, baking powder, and fine sea salt in a large mixing bowl until fully incorporated.
4. Add the softened European-style unsalted butter to the dry ingredients and beat on medium speed for 2 minutes until the mixture resembles coarse sand.
5. Pour in the lightly beaten pasture-raised eggs and mix on low speed until just combined.
6. Gradually add the whole milk, pure almond extract, and pure vanilla extract while mixing on medium speed for 1 minute until the batter is smooth and glossy.
7. Divide the batter evenly between the prepared cake pans using a kitchen scale for precision.
8. Bake for 25–28 minutes until the cakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
9. Cool the cakes in their pans on a wire rack for 15 minutes before inverting them onto the rack to cool completely.
10. Toast the slivered almonds in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and golden brown.
11. Beat the room-temperature cream cheese and softened European-style unsalted butter in a stand mixer on high speed for 3 minutes until light and fluffy.
12. Gradually add the sifted confectioners’ sugar and pure almond extract, mixing on low speed initially to prevent a sugar cloud, then increasing to high for 2 minutes until the frosting is smooth and holds stiff peaks.
13. Place one cooled cake layer on a serving plate and spread with ½ cup of frosting using an offset spatula.
14. Top with the second cake layer and frost the top and sides with the remaining frosting.
15. Press the toasted slivered almonds onto the sides of the cake in an even layer.

Fluffy, tender crumb meets a creamy, nutty frosting that’s pure elegance—this cake boasts a delicate texture that practically melts on the tongue. Serve it chilled for a firmer bite that highlights the almond notes, or pair slices with fresh berries and a drizzle of honey for a brunch-worthy twist.

Lemon Zest White Cake

Virtually every dessert enthusiast has experienced that moment when a basic white cake just won’t cut it—enter this citrus-kissed marvel that’ll have your taste buds doing cartwheels. This lemon zest white cake transforms the humble classic into a zesty revelation that’s brighter than your morning alarm clock and infinitely more welcome. Prepare to become the undisputed champion of potlucks and the hero of Tuesday nights alike.

Ingredients

– 2 cups cake flour, sifted
– 1 ½ cups granulated sugar
– ½ cup European-style unsalted butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 teaspoons pure vanilla extract
– 2 tablespoons freshly grated lemon zest
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– ¼ cup freshly squeezed lemon juice

Instructions

1. Preheat your oven to 350°F and position a rack in the center of the oven.
2. Generously grease a 9-inch round cake pan with softened butter and dust with flour, tapping out any excess.
3. In a medium bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until thoroughly combined.
4. Using a stand mixer fitted with the paddle attachment, cream the softened European-style unsalted butter and granulated sugar on medium-high speed for exactly 3 minutes until pale and fluffy.
5. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing for 30 seconds after each addition until fully incorporated.
6. Combine the whole milk, pure vanilla extract, and freshly squeezed lemon juice in a liquid measuring cup.
7. Alternate adding the dry ingredients and milk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed just until combined after each addition.
8. Gently fold in the freshly grated lemon zest using a silicone spatula until evenly distributed throughout the batter.
9. Pour the batter into the prepared cake pan and smooth the surface with an offset spatula.
10. Bake at 350°F for 28-32 minutes until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
11. Transfer the cake pan to a wire rack and cool for 15 minutes before inverting onto the rack to cool completely.

Yield: This cloud-like confection boasts an impossibly tender crumb that practically melts on the tongue, with the lemon zest delivering bright bursts of citrus sunshine in every forkful. Consider serving slices with a dollop of lemon curd between layers for extra zing, or crumble it over vanilla bean ice cream for a deconstructed dessert that’ll make you question all your previous cake life choices.

Coconut-Cream White Cake

Finally, a cake that doesn’t just whisper “tropical” but shouts it from the rooftops with a coconut megaphone. This isn’t your grandmother’s vanilla sponge; it’s a cloud-like confection that’s so fluffy, you’ll suspect it of having a secret life as a pillow. Get ready to meet your new dessert obsession, a creation so decadent it should probably come with a warning label.

Ingredients

• 2 ¼ cups cake flour, sifted
• 1 ¾ cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• ¾ cup unsalted European-style butter, softened to 68°F
• 4 large pasture-raised eggs, lightly beaten
• 1 ½ cups full-fat coconut cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• ¼ cup sweetened shredded coconut, for garnish

Instructions

1. Preheat your conventional oven to 350°F.
2. Generously grease two 9-inch round cake pans with softened butter.
3. Line the bottom of each pan with a circle of parchment paper.
4. Into the bowl of a stand mixer fitted with the paddle attachment, add the sifted cake flour, granulated sugar, baking powder, and fine sea salt.
5. Mix the dry ingredients on low speed for 30 seconds to combine thoroughly.
6. Add the softened European-style butter to the dry ingredients.
7. Mix on medium-low speed until the mixture resembles coarse, damp sand, about 2 minutes.
8. In a separate medium bowl, whisk together the lightly beaten pasture-raised eggs, full-fat coconut cream, pure vanilla extract, and coconut extract until fully emulsified.
9. With the mixer on low speed, slowly pour the wet ingredient mixture into the butter-flour mixture in a steady stream.
10. Increase the mixer speed to medium and beat for exactly 1 minute, until the batter is smooth and silky. Tip: Do not overmix, as this will develop the gluten and result in a tough cake.
11. Divide the batter evenly between the two prepared cake pans.
12. Bake on the center oven rack for 28-32 minutes, or until the cakes are golden, the edges just begin to pull away from the pans, and a wooden skewer inserted into the center comes out completely clean.
13. Transfer the pans to a wire cooling rack and let the cakes cool in the pans for 15 minutes. Tip: Allowing the cakes to rest in the pans prevents them from collapsing.
14. Run a thin offset spatula around the edges of each pan to loosen the cakes.
15. Invert the cakes onto the wire rack and carefully peel off the parchment paper circles.
16. Allow the cakes to cool completely to room temperature, about 1 hour. Tip: Assembling the cake with warm layers will cause the frosting to melt and slide.
17. Sprinkle the sweetened shredded coconut evenly over the top layer of the assembled cake for garnish.

A slice of this cake reveals an impossibly tender, moist crumb that practically melts on the tongue. The flavor is a sophisticated duet of rich vanilla and aromatic coconut, with the shredded garnish adding a delightful textural contrast. For a truly show-stopping presentation, serve it with a drizzle of dark chocolate ganache and a side of grilled pineapple.

White Chocolate Chip Cake

Tantalizingly tender and unapologetically decadent, this white chocolate chip cake is the dessert equivalent of finding money in your winter coat pocket—unexpectedly delightful and guaranteed to spark joy. We’ve taken the humble cake and given it a luxurious upgrade with creamy white chocolate morsels that melt into golden perfection, creating a treat so irresistible you’ll need to hide it from yourself. Consider this your official permission slip to indulge in something spectacularly sweet.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 ½ cups granulated cane sugar
– ¾ cup European-style cultured butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 1 cup premium white chocolate baking chips
– 2 teaspoons pure vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with softened butter.
2. Sift together the all-purpose flour, baking powder, and fine sea salt into a medium mixing bowl.
3. In a separate large bowl, cream the European-style cultured butter and granulated cane sugar together for exactly 3 minutes using an electric mixer on medium speed until pale and fluffy.
4. Gradually incorporate the lightly beaten pasture-raised eggs into the butter-sugar mixture, adding one egg at a time and beating for 30 seconds after each addition.
5. Blend in the pure vanilla extract until fully combined.
6. Alternate adding the sifted dry ingredients and whole milk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed just until incorporated.
7. Gently fold in the premium white chocolate baking chips using a silicone spatula until evenly distributed throughout the batter.
8. Transfer the batter to the prepared cake pan and smooth the surface with an offset spatula.
9. Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
10. Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

What emerges from your oven is a masterpiece of contrasting textures—moist, buttery crumb giving way to pockets of melted white chocolate that create tiny rivers of sweetness throughout each slice. The delicate vanilla notes provide the perfect backdrop for the rich, creamy chocolate chips that maintain their shape yet yield to a silken melt when warm. For an extra touch of elegance, serve slightly warm with a dusting of powdered sugar or alongside fresh raspberries whose tartness cuts beautifully through the sweetness.

Marshmallow Frosted White Cake

Jubilant, jiggly, and joyfully decadent—this marshmallow frosted white cake is the dessert equivalent of a confetti cannon at a birthday party. It’s the kind of treat that makes you forget you ever had a bad day, with clouds of fluffy frosting and a tender crumb that practically sings. If you’ve ever wanted to bite into a sweet, pillowy dream, consider this your official invitation.

Ingredients

– 2 cups cake flour, sifted
– 1 ½ cups granulated sugar
– ½ cup unsalted European-style butter, softened
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 tsp pure vanilla extract
– 2 tsp baking powder
– ½ tsp fine sea salt
– 16 oz mini marshmallows
– ½ cup heavy whipping cream
– 1 tsp cream of tartar

Instructions

1. Preheat your oven to 350°F and generously grease two 8-inch round cake pans with butter, then line the bottoms with parchment paper circles.
2. In a stand mixer fitted with the paddle attachment, cream the softened unsalted European-style butter and granulated sugar on medium-high speed for 4 minutes, until pale and fluffy. Tip: Scrape the bowl halfway through to ensure even mixing.
3. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing on low speed until fully incorporated, about 1 minute.
4. In a separate bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until well combined.
5. Alternately add the dry ingredients and whole milk to the batter in three additions, beginning and ending with the dry ingredients, mixing on low speed just until combined after each addition.
6. Stir in the pure vanilla extract until the batter is smooth and homogenous, being careful not to overmix.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula.
8. Bake for 25–28 minutes, or until the cakes are golden, spring back lightly when touched, and a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even browning.
9. Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.
10. For the frosting, combine the mini marshmallows, heavy whipping cream, and cream of tartar in a heatproof bowl set over a saucepan of simmering water, stirring constantly until the marshmallows are fully melted and the mixture is smooth, about 5–7 minutes.
11. Remove the bowl from heat and let the marshmallow mixture cool to room temperature, about 20 minutes, then transfer to a stand mixer fitted with the whisk attachment.
12. Whip the marshmallow mixture on high speed for 4–5 minutes, until it holds stiff peaks and has doubled in volume. Tip: Chill the bowl and whisk attachment beforehand for faster, fluffier results.
13. Place one cooled cake layer on a serving plate and spread a generous layer of marshmallow frosting over the top with an offset spatula.
14. Top with the second cake layer and frost the top and sides of the entire cake with the remaining marshmallow frosting, creating swoops and peaks for texture.
15. Use a kitchen torch to lightly toast the frosting in spots for a golden, s’mores-inspired finish, if desired. Carefully crafted, this cake boasts a featherlight crumb that melts on the tongue, while the toasted marshmallow frosting adds a nostalgic, gooey sweetness. Consider serving it alongside a shot of cold-brew coffee to balance the sugar rush, or crumble leftovers over vanilla bean ice cream for an impromptu parfait.

Raspberry Swirl White Cake

Unbelievably, this isn’t just another basic white cake—it’s a raspberry-swirled masterpiece that’ll make your taste buds do a happy dance and your guests think you secretly attended pastry school.

Ingredients

• 2 cups cake flour, sifted
• 1 ½ cups granulated sugar
• ½ cup clarified butter, room temperature
• ¾ cup whole milk, at 68°F
• 3 pasture-raised eggs, lightly beaten
• 2 ½ tsp baking powder
• ½ tsp fine sea salt
• 1 tsp pure vanilla extract
• ¾ cup raspberry preserves, seedless
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Grease a 9-inch round cake pan with clarified butter and line the bottom with parchment paper.
3. Whisk together sifted cake flour, baking powder, and fine sea salt in a medium bowl for 30 seconds to aerate.
4. Cream clarified butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
5. Add lightly beaten pasture-raised eggs one at a time, mixing for 20 seconds after each addition until fully incorporated.
6. Combine whole milk and pure vanilla extract in a liquid measuring cup.
7. Alternate adding dry ingredients and milk mixture to the butter mixture in three additions, beginning and ending with dry ingredients, mixing on low speed just until combined after each.
8. Pour batter into the prepared pan and smooth the top with an offset spatula.
9. Warm raspberry preserves and fresh lemon juice in a small saucepan over low heat for 2 minutes, stirring constantly until fluid.
10. Drop teaspoonfuls of the raspberry mixture evenly over the cake batter.
11. Swirl the raspberry preserves into the batter using a butter knife in a figure-eight motion, going no deeper than ¾ inch to maintain distinct layers.
12. Bake for 28-32 minutes until the edges pull away from the pan and a toothpick inserted into the center comes out clean.
13. Cool the cake in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.

Notably tender with a buttery crumb, this cake boasts vibrant raspberry ribbons that cut through the richness. Serve it slightly warm with a dollop of crème fraîche, or slice it thick for a stunning layered trifle—either way, that swirl is pure edible art.

Orange White Cake with Cream Cheese Icing

Dazzlingly delicious and dangerously addictive, this orange white cake with cream cheese icing is the citrusy superstar your dessert table has been dreaming about. Forget boring vanilla—this vibrant creation brings sunshine to your spoon with every zesty, cloud-soft bite. Prepare to become the neighborhood’s most requested baker (sorry not sorry).

Ingredients

– 2 cups cake flour, sifted
– 1½ cups granulated sugar
– ½ cup European-style unsalted butter, room temperature
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, room temperature
– 2 tsp pure vanilla extract
– 1 tbsp orange zest, finely grated
– ¼ cup fresh orange juice, strained
– 2½ tsp aluminum-free baking powder
– ½ tsp fine sea salt
– 8 oz premium cream cheese, softened
– 4 tbsp clarified butter
– 2 cups confectioners’ sugar, sifted
– 1 tsp fresh orange zest

Instructions

1. Preheat your oven to 350°F and position the rack in the center.
2. Generously grease two 8-inch round cake pans with clarified butter and line with parchment circles.
3. Sift the cake flour, baking powder, and fine sea salt together into a medium bowl.
4. Cream the European-style unsalted butter and granulated sugar in a stand mixer on medium-high speed for exactly 4 minutes until pale and fluffy.
5. Gradually incorporate the lightly beaten pasture-raised eggs into the butter mixture, mixing for 30 seconds after each addition.
6. Combine the whole milk, pure vanilla extract, and fresh orange juice in a liquid measuring cup.
7. Alternate adding the dry ingredients and milk mixture to the batter, beginning and ending with flour, mixing on low speed just until combined.
8. Fold in the finely grated orange zest using a silicone spatula until evenly distributed.
9. Divide the batter equally between the prepared pans and smooth the surfaces with an offset spatula.
10. Bake for 25-28 minutes until the cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
11. Cool the cakes in their pans on a wire rack for 15 minutes before inverting.
12. Remove the parchment and cool completely on the wire rack, about 1 hour.
13. Beat the softened premium cream cheese and remaining clarified butter in a clean bowl on medium speed for 2 minutes until smooth.
14. Gradually add the sifted confectioners’ sugar on low speed, then increase to medium-high and beat for 3 minutes until fluffy.
15. Incorporate the fresh orange zest and beat for 30 seconds more.
16. Place one cake layer on a serving plate and spread with ½ cup of icing using an offset spatula.
17. Top with the second layer and frost the entire cake with the remaining icing.

Glory awaits when you slice into this masterpiece—the tender crumb practically melts while the bright citrus notes dance with that tangy cream cheese embrace. Serve thick wedges with freshly brewed coffee for breakfast (we won’t judge) or garnish with candied orange slices for your fanciest gatherings. This cake doesn’t just satisfy sweet cravings—it creates core memories with every citrus-kissed forkful.

Mocha-Infused White Cake

Just when you thought white cake couldn’t get any more sophisticated, along comes this mocha-infused masterpiece that’ll make your taste buds do a happy dance. Jazzing up classic vanilla with the sultry duo of coffee and chocolate creates a dessert that’s basically a party in your mouth—and everyone’s invited!

Ingredients

• 2 cups cake flour, sifted
• 1 ½ cups granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup clarified butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• ¼ cup high-quality cocoa powder, Dutch-processed
• 2 tablespoons finely ground espresso beans
• ½ cup heavy cream
• 4 ounces dark chocolate, 70% cacao, finely chopped

Instructions

1. Preheat your oven to 350°F and prepare two 8-inch round cake pans by greasing with clarified butter and lining with parchment circles.
2. Sift together the cake flour, granulated sugar, baking powder, fine sea salt, cocoa powder, and ground espresso beans into a large mixing bowl.
3. Add the room-temperature clarified butter to the dry ingredients and mix on medium speed until the mixture resembles coarse sand, about 2 minutes.
4. Combine the lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract in a separate container.
5. Gradually add the wet ingredients to the dry mixture in three additions, mixing on low speed just until incorporated after each addition.
6. Divide the batter evenly between the prepared pans, using a scale for precision if available.
7. Bake for 25-28 minutes until the cakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 15 minutes before inverting onto the rack to cool completely.
9. Create the mocha ganache by heating the heavy cream to 185°F in a small saucepan.
10. Pour the hot cream over the finely chopped dark chocolate and let stand for 2 minutes undisturbed.
11. Whisk the chocolate and cream mixture from the center outward until smooth and glossy.
12. Allow the ganache to cool to spreading consistency, about 15-20 minutes at room temperature.
13. Place one cake layer on a serving plate and spread with half of the mocha ganache using an offset spatula.
14. Top with the second cake layer and cover the entire cake with the remaining ganache, creating decorative swirls.

What emerges from this caffeinated confection is a cake with an impossibly tender crumb that practically melts on your tongue. The sophisticated bitterness of espresso and dark chocolate cuts through the sweetness beautifully, creating layers of flavor that unfold with each bite. Try serving thin slices alongside a shot of cold brew for the ultimate adult dessert experience—because sometimes cake deserves a cocktail hour too!

Pineapple Upside-Down White Cake

Zesty, tropical, and delightfully inverted—this pineapple upside-down white cake turns dessert conventions literally on their head, delivering caramelized pineapple jewels atop a tender, buttery crumb that’s pure sunshine in slice form. Who says you can’t have your cake and flip it too?

Ingredients

• 1 cup granulated sugar
• ½ cup European-style unsalted butter, clarified
• 1 fresh pineapple, peeled, cored, and sliced into ½-inch rings
• 6 maraschino cherries, patted dry
• 1¾ cups cake flour, sifted
• 2 tsp aluminum-free baking powder
• ¼ tsp fine sea salt
• ¾ cup whole milk, at room temperature
• 1 tsp pure vanilla extract
• 3 pasture-raised eggs, lightly beaten
• ½ cup unsalted butter, softened to 68°F
• 1 cup superfine sugar

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Place a 10-inch cast-iron skillet over medium heat and add the clarified butter, swirling to coat the surface evenly.
3. Sprinkle the granulated sugar evenly over the butter and cook without stirring for 4–5 minutes, until the sugar dissolves into a light amber caramel.
4. Arrange the pineapple rings in a single layer over the caramel, placing one maraschino cherry in the center of each ring.
5. Remove the skillet from heat and set it on a wire rack to cool slightly while you prepare the batter.
6. In a medium bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until fully incorporated.
7. In a separate bowl, combine the whole milk and pure vanilla extract.
8. Using a stand mixer fitted with the paddle attachment, cream the softened butter and superfine sugar on medium-high speed for 3–4 minutes, until pale and fluffy.
9. Tip: Scrape down the bowl halfway through creaming to ensure no butter-sugar pockets remain.
10. With the mixer on low, gradually add the lightly beaten eggs in three additions, mixing until just combined after each.
11. Alternately add the flour mixture and milk mixture to the butter base, beginning and ending with the flour, and mix on low speed until the batter is smooth and no dry streaks remain.
12. Gently spoon the batter over the pineapple layer in the skillet, spreading it evenly with an offset spatula.
13. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
14. Tip: Rotate the skillet halfway through baking for even browning if your oven has hot spots.
15. Let the cake cool in the skillet on a wire rack for exactly 10 minutes—no longer, or the caramel may stick.
16. Run a thin knife around the edge of the skillet to loosen the cake.
17. Place a serving plate upside down over the skillet and, using oven mitts, carefully invert the cake onto the plate in one confident motion.
18. Tip: If any pineapple sticks, gently reposition it while the caramel is still warm.
19. Allow the cake to cool completely before slicing.

Glory in that glossy, jeweled top and tender crumb—each bite balances caramelized pineapple sweetness with a buttery, vanilla-kissed cake that’s sublime warm with a dollop of whipped cream or chilled for a refreshing twist. Serve it proudly; this showstopper earns every “ooh” and “aah.”

Caramel Drizzle White Cake

Tired of cakes that look like they belong in a museum rather than your mouth? This caramel drizzle white cake is the diva of desserts—demanding attention with its moist crumb and dramatic caramel cascade that says “I’m fancy, but I’ll still forgive you for eating me straight from the pan.”

Ingredients

– 2 cups cake flour, sifted
– 1 ½ cups granulated sugar
– ¾ cup European-style unsalted butter, room temperature
– 4 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 2 tsp pure vanilla extract
– 1 tbsp baking powder
– ½ tsp fine sea salt
– 1 cup heavy cream
– 1 cup dark brown sugar, packed
– 4 tbsp clarified butter
– ½ tsp fleur de sel

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans with clarified butter.
2. Sift the cake flour, baking powder, and fine sea salt into a large mixing bowl.
3. Cream the European-style unsalted butter and granulated sugar together in a stand mixer on medium-high speed for exactly 4 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing for 30 seconds after each addition.
5. Alternate adding the sifted dry ingredients and whole milk to the batter in three parts, beginning and ending with the dry ingredients.
6. Fold in the pure vanilla extract until just incorporated—do not overmix.
7. Divide the batter evenly between the prepared pans and bake for 25-28 minutes until a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 15 minutes before inverting.
9. For the caramel, combine heavy cream, dark brown sugar, and clarified butter in a saucepan over medium heat.
10. Stir continuously with a wooden spoon until the mixture reaches 240°F on a candy thermometer.
11. Immediately remove from heat and stir in fleur de sel.
12. Cool the caramel for 10 minutes until slightly thickened but still pourable.
13. Drizzle the warm caramel over the cooled cake layers in a zigzag pattern.
14. Allow the caramel to set for 20 minutes before serving.

The cake’s tender, cloud-like crumb provides the perfect textural contrast to the crackly caramel shell, while the fleur de sel cuts through the sweetness like a well-timed joke at a serious dinner party. Serve thick slices with strong coffee to balance the richness, or crumble it over vanilla bean ice cream for a deconstructed dessert that’s unapologetically extra.

Buttermilk White Cake with Chocolate Ganache

Hallelujah! We’ve finally cracked the code to a buttermilk white cake so tender it practically floats off the plate, all draped in a chocolate ganache that’s richer than your wildest dessert dreams. This isn’t just cake—it’s a fluffy cloud of joy with a decadent chocolate blanket, ready to make any day feel like a celebration. Get ready to impress your taste buds and maybe even your mother-in-law.

Ingredients

– 2 cups cake flour, sifted
– 1 ½ cups granulated sugar
– ½ cup European-style unsalted butter, room temperature
– 3 large pasture-raised eggs, lightly beaten
– 1 cup full-fat cultured buttermilk
– ½ cup clarified butter
– 2 tsp pure vanilla extract
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp fine sea salt
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1 cup heavy cream

Instructions

1. Preheat your oven to 350°F and generously grease two 8-inch round cake pans with clarified butter, then line the bottoms with parchment paper.
2. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and fine sea salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the European-style unsalted butter and granulated sugar for 3 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing for 1 minute after each addition until fully incorporated.
5. Alternate adding the dry ingredients and full-fat cultured buttermilk to the wet mixture in three parts, starting and ending with the dry ingredients, and mix on low speed just until combined after each addition.
6. Stir in the pure vanilla extract with a spatula until the batter is smooth and uniform.
7. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
8. Bake for 25–28 minutes until the cakes are golden, spring back when lightly touched, and a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack, remove the parchment, and cool completely for 1 hour.
10. For the ganache, place the finely chopped high-quality dark chocolate in a heatproof bowl.
11. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, with small bubbles forming around the edges.
12. Immediately pour the hot cream over the chocolate, let it sit undisturbed for 2 minutes, then whisk gently until smooth and glossy.
13. Allow the ganache to cool at room temperature for 15 minutes, stirring occasionally, until it thickens to a spreadable consistency.
14. Place one cooled cake layer on a serving plate and spread a thin layer of ganache over the top with an offset spatula.
15. Top with the second cake layer and cover the entire cake with the remaining ganache, using the spatula to create smooth sides and swirls on top.
Whoa, this cake is a textural masterpiece—each slice reveals a feather-soft crumb that melts on your tongue, perfectly balanced by the intense, silky ganache. Serve it slightly chilled for a firmer bite, or at room temperature to let the flavors sing; either way, it’s a showstopper that’ll have everyone begging for seconds.

Conclusion

Here’s the sweet truth: with 28 delicious cake mix white cake recipes, you have endless possibilities for easy, impressive desserts. We hope you find new favorites to bake and share! Don’t forget to leave a comment telling us which recipe you loved most and pin this article on Pinterest to save these ideas for your next baking adventure.