242 Shares

This post may contain affiliate links. See site Terms here.

Easy White Cake with Vanilla Buttercream Frosting

Need a go-to birthday cake recipe that is simple but tastes delicious and turns out perfect every time? This Easy White Cake with Vanilla Buttercream Frosting is just what you need! My favorite doctored-up cake mix with pudding and sour cream added to the mix, and a delicious and smooth vanilla buttercream.

This cake is simple but a crowd-pleaser – for kids especially! One easy way to make it look nice is some simple sprinkles. Not too many – just some fun colors that your kids will like. I’m no cake decorator, and this makes it easy for me.

If you are making this for a celebration, I suggest making the cakes a day or two before and freezing them. This will save you time on the day of your celebration. Just frost and serve! Or you can make the day before and chill in the fridge beforehand.

Print Pin

Easy White Cake with Vanilla Buttercream Frosting

Ingredients

White Cake

1 box white cake mix
1 4 oz. packet white chocolate pudding or white cheesecake pudding (dry packet) (you can use vanilla but it will turn your cake yellow – these flavors listed will stay white)
1/2 cup white sugar
3/4 cup oil
3/4 cup water
4 eggs
1/2 cup sour cream (or plain yogurt / Greek yogurt)

Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened (1 stick)
7-8 cups powdered sugar
1 tsp. vanilla extract
milk or cream
optional, food coloring

Instructions

White Cake

If using 8/9 inch cake pans, grease them well and line with parchment paper. If using another cake pan (bundt or 9×13"), grease well. Set aside.
Bake times for various pan sizes below:
– 9×13 pan: bake at 325° F. for 45 – 50 minutes
– 8/9 inch layer pans: bake at 350° F. for 35-40 mins
– bundt pan: bake at 350° F. for 50-55 minutes.
In a large bowl, add all ingredients before eggs. Mix with a large spoon.
Add in eggs one at a time and stir until well incorporated. Then add sour cream.
Bake times for various pan sizes below:
– 9×13 pan: bake at 325° F. for 45 – 50 minutes
– 8/9 inch layer pans: bake at 350° F. for 35-40 mins
– bundt pan: bake at 350° F. for 50-55 minutes.
Let cool in pan. Using a butter knife, cut around edges before releasing.
Remove from pan onto a parchment lined baking sheet. Refrigerate or freeze until chilled before frosting. This will keep the frosting from melting on the warm cake. Frost and serve at room temp. Can chill to keep overnight and serve the next day, just remove from fridge 1-2 hours before serving.

Vanilla Buttercream Frosting

Beat butter in a stand mixer with paddle attachment until softened and smooth.
Add in 1 c. of powdered sugar, then a tiny bit of milk, beat on high until smooth. Continue this process until all the powdered sugar is incorporated and frosting is smooth. Add extract and beat until smooth. Then add any food coloring, if desired.
Spread frosting on top of cooled cake.

I love how easy this cake is to make but also how it always comes out so well – the texture, the flavor – you can’t go wrong. We love this white cake.

Click here to see my other cakes – you can use this doctored-up cake mix with so many flavors and combos. It always turns out great! Hope you love this easy white cake. If you make it, tag me @plumstreetcollective on Instagram. Happy baking!