The BEST White Sheet Cake (Doctored Cake Mix!)

Transform a mediocre boxed cake mix into a tall, super moist, bakery-worthy 9x13 cake that everyone will be asking the recipe for!

Course Dessert

Cuisine Cake

Keyword cake

Prep Time 10

Cook Time 30

Total Time 30

Servings

Calories 207kcal

Preheat oven to 325°F.
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).
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."
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.

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).
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.
Spread on cooled cake and top with sprinkles!
If not enjoying immediately or within 1-2 hours, refrigerate cake until serving.

Looking for a more pipe-able, fluffy frosting? Try my Buttercream Frosting recipe instead!
If you don't have almond extract you can substitute for extra vanilla or even lemon extract. Although I do think almond extract gives the best flavor!
You can turn these in cupcakes by baking for 18-20 minutes. Recipe yields 24 standard sized cupcakes.
I used and prefer Pillsbury White (Moist Supreme) but I’ve tried it with several other mixes and it works fine.