Tall and Fluffy Vanilla Cake from a Box Mix

A boxed cake mix gets a bakery-style upgrade with extra egg yolk, buttermilk, and butter for a tall, tender crumb.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course boxed cake mixes recipes, Dessert

Cuisine American

Servings 12 servings

Calories 380 kcal

Ingredients

1 box 15.25 oz yellow or white cake mix
1 cup whole milk or buttermilk instead of water
1/2 cup unsalted butter melted (instead of oil)
3 large eggs + 1 extra egg yolk instead of 3 eggs
1 teaspoon vanilla extract
Nonstick baking spray with flour

Instructions

Preheat oven to 325°F. Grease two 8-inch round cake pans with baking spray and line bottoms with parchment paper.
In a large bowl, whisk together the cake mix, milk, melted butter, eggs, extra yolk, and vanilla until just combined. Do not overmix – a few lumps are fine.
Divide batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Frost with your favorite buttercream or cream cheese frosting. For extra height, slice each layer in half horizontally and fill.

Notes

1. For chocolate version: use chocolate cake mix and add 1 tbsp instant espresso powder dissolved in the milk.
2. For lemon version: add zest of 1 lemon and 1 tbsp lemon juice; use buttermilk.
3. Store unfrosted layers wrapped in plastic at room temperature for up to 2 days, or freeze for up to 3 months.
4. If using a gluten-free cake mix, follow the same instructions but do not overmix and let cool completely before handling.
5. To avoid doming, use cake strips or bake at 325°F. Level domes with a serrated knife if needed.