Cake Mix, Perfectly Moist Classic White Cake

YOU WILL NEED: 1 Cup Water, 3 Large Egg Whites, 1/3 Cup Vegetable Oil

DO NOT EAT RAW BATTER. 

BAKING INSTRUCTIONS:

STEP 1 

PREP: 

PREHEAT oven to 350°F for metal and glass pan(s), 325ºF for dark or coated pan(s)* 

GREASE sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. 

STEP 2 

MIX: 

BLEND cake mix, water, oil and egg whites in a large bowl at low speed until moistened (about 30 seconds). 

BEAT at medium speed for 2 minutes. 

POUR batter in pan(s) and bake immediately. 

STEP 3 

BAKE: 

BAKE following chart below.  *add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean. 

PAN SIZE - TWO 8-INCH, BAKE TIME 26-31 MIN. 

PAN SIZE TWO 9-INCH , BAKE TIME 23-28 MIN. 

PAN SIZE 13 X 9 INCH, BAKE TIME 23-28 MIN. 

PAN SIZE BUNDT**, BAKE TIME 33-36 MIN. 

PAN SIZE 24 CUPCAKES, BAKE TIME 18-21 MIN

COOL cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting.

 

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. ADD 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1/3 CUP OIL, 1 CUP WATER AND 3 LARGE EGG WHITES. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 23-28 MIN; 13 X 9-INCH PAN BAKED 21-25 MIN; 24 CUPCAKES 16-20 MIN. 

**BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA 

Try these ingredient swaps! 

REPLACE 1 CUP OF WATER WITH: 1 cup of your favorite dairy or plant-based milk. 

REPLACE 1/3 CUP OF VEGETABLE OIL WITH: 1/3 cup greek yogurt or refined coconut oil.