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Beautiful tall two-layer French vanilla cake with elegant vanilla buttercream swirls on a white marble cake stand, professional editorial food photography

Easy Super Moist French Vanilla Cake Mix Recipe (7 Hacks)

Learn how to turn a box french vanilla cake mix into a bakery-quality super moist cake with 7 tested hacks. Better than homemade in 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box 15.25 oz super moist french vanilla cake mix
  • 1 cup buttermilk room temperature
  • 1/2 cup neutral oil vegetable or canola
  • 1/4 cup unsalted butter melted and slightly cooled
  • 4 large eggs room temperature
  • 1 egg yolk room temperature
  • 1/4 cup full-fat sour cream room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon white vinegar or lemon juice
For Vanilla Buttercream
  • 1 cup 2 sticks unsalted butter, softened
  • 4-5 cups powdered sugar sifted
  • 2-3 tablespoons heavy cream or whole milk
  • 2 teaspoons pure vanilla extract
  • 1 pinch salt

Equipment

  • 2 8-inch round cake pans Or 9-inch pans
  • 1 Stand Mixer or Hand Mixer Hand mixer works fine
  • 1 Large mixing bowl For wet ingredients
  • 1 Medium mixing bowl, For combining
  • 1 Measuring cups (set) Dry + liquid
  • 1 Measuring spoons
  • 1 Rubber spatula For scraping bowl
  • 1 Whisk, For combining wet
  • 1 Wire cooling rack
  • 1 Parchment paper rounds Cut to fit pan bottoms
  • 1 Oven thermometer Optional but recommended — most ovens run 25°F hot
  • 1 Serrated knife For leveling cake layers
  • 1 Offset spatula For frosting (optional)

Method
 

  1. Preheat oven to 325°F (not 350°F). Grease and flour two 8-inch round pans. Line bottoms with parchment rounds.
  2. In a large bowl, whisk buttermilk, oil, melted butter, eggs, egg yolk, sour cream, vanilla, almond extract, and vinegar until smooth.
  3. Add the dry cake mix. Beat on low for 30 seconds to combine.
  4. Beat on medium speed for exactly 2 minutes until lighter and aerated.
  5. Divide batter between pans (about 1 3/4 cups each). Tap pans on counter 3 times.
  6. Bake 28-32 minutes, rotating halfway. Done when top springs back and toothpick comes out clean.
  7. Cool in pans 10 minutes. Invert onto wire rack. Cool completely (1 hour) before frosting.
  8. Make frosting: Beat butter 4 minutes until pale. Add powdered sugar gradually, alternating with cream. Add vanilla and salt. Beat 1 final minute.
  9. Level layers. Frost and stack. Frost top and sides.
  10. Slice and serve. Cake tastes better the next day.

Notes

Storage: Wrap unfrosted layers in plastic wrap. Counter: 1 day. Fridge: 3 days. Freezer: 2 months. Frosted cake keeps in the fridge for 4-5 days.
Pro Tip: The cake actually improves after sitting overnight. The flavors meld, the crumb settles, and the frosting firms up to sliceable perfection.
Variations:
- Layer Cake: Divide between three 8-inch pans, bake 24-28 minutes
- Cupcakes: Line a 12-cup tin, fill 2/3 full, bake at 325°F for 18-22 minutes
- Bundt Cake: Grease a 10-cup Bundt thoroughly, bake 45-55 minutes
Substitutions:
- Buttermilk: 1 cup milk + 1 tbsp vinegar (sit 5 minutes)
- Sour cream: Full-fat Greek yogurt
- Almond extract: 1 tsp orange zest