Total Time
Prep 10 mins
Cook 40 mins

One of my friends makes wedding cakes and this is her recipe. I like using it for birthday cakes, especially ones I am doing something creative with as the cake holds together quite well.

Ingredients Nutrition

  • 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
  • 14 cup all-purpose flour
  • 1 13 cups water
  • 14 cup canola oil
  • 1 teaspoon almond extract
  • 3 egg whites (3 whole eggs can be used-decrease water to 1 1/4 c)


  1. Grease and flour 2 9-inch cake pans; set aside.
  2. Beat all ingredients on low speed until mixed.
  3. Batter will be thick.
  4. Beat on medium speed about 2 minutes.
  5. Batter will be slightly lumpy.
  6. Pour into greased and floured pans.
  7. Bake at 350° for 30- 35 minutes or until cake tests done. Do not overbake.
Most Helpful

This has become my standard white cake when I decorate a cake. I typically double the recipe because I like a nice tall cake for presentation. The texture is nice and it holds up well to decorating. I typically use vanilla extract, I found the almond extract to be a little much. I've tried it with whole eggs and just egg whites, and to be honest I don't know which one I like best, it works well either way. Thank you for posting.

mgw68 March 26, 2009

I made this recipe a number of times with excellent results. This time however, I wanted to make a Pineapple Coconut cake so rather than water I used pineapple coconut juice with rum extract instead of almond. WOW! Unbelievable. I used the "No Cook" 7 minute frosting from Zaar and made a simple pineapple filling. My ML loved her birthday cake! SECOND REVIEW - I had to let everyone know that this method works great with chocolate too! I like to fill alot of my cakes and using premeasure box mixes works for my lifestyle, but they tasted like a box mix. They won't now!!

MacChef August 30, 2007

This is a good recipe. I'm a little torn on how I feel about it. I liked it but it was not exactly what I was looking for this go around. I would not recommend it for anyone looking to carve a cake. Even after I froze the cake, it was still crumbling as I was carving. I thought the flavor needed a bit more power so I added a few different extracts and more then the suggested amount. I did two sets of cakes, the first one I made the mistake of using cake flour, and I highly recommend not using any substitutes on the flour. The second cakes I made exactly as directed. The one I made as directed came out perfect, fluffy and moist. Like I said though, it's not as dense as I was looking for. So I may toy around with this a bit more. Thanks so much for posting! :)

Proud Veteran's wife September 14, 2011