White cake mix is a staple in many households, but have you ever wondered if you can use whole eggs instead of just egg whites? The answer is yes! Using whole eggs in a white cake mix can actually add more flavor and richness to the cake. In this article, we will share a delicious recipe for a white cake using whole eggs and give you all the information you need to make it a success.
Ingredients
- 1 box of white cake mix
- 4 whole eggs
- 1/2 cup vegetable oil
- 1 cup water
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the cake mix, whole eggs, vegetable oil, and water. Mix until well combined and smooth.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely before frosting and serving.
Nutritional Information
Servings per recipe: 12
Calories per serving: 240
Total fat: 11g
Cholesterol: 55mg
Sodium: 340mg
Total carbohydrates: 33g
Dietary fiber: 0g
Sugars: 19g
Protein: 2g
Cooking Time
Cook time: 30-35 minutes
Total time: 45 minutes
Equipment
- Mixing bowl
- Electric mixer or whisk
- 9×13 inch baking pan
Serving Suggestions
This white cake is delicious on its own or topped with your favorite frosting. You can also add fresh berries or whipped cream for a little extra sweetness.
Variations
If you want to mix things up, try adding a teaspoon of vanilla extract or a tablespoon of lemon zest to the batter. You can also swap out the vegetable oil for melted butter or coconut oil.
Substitutions
If you don’t have white cake mix on hand, you can use yellow cake mix instead. You can also substitute the water for milk or buttermilk for a richer flavor.
Storage
This cake can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week.
Tips
- Make sure your eggs are at room temperature before mixing them into the batter.
- Don’t overmix the batter, or your cake will be tough and dense.
- Let the cake cool completely before frosting it to prevent the frosting from melting.
Notes
Using whole eggs in a white cake mix can add more flavor and richness to the cake. This recipe is easy to customize with different flavor variations and substitutions.
Frequently Asked Questions
Can I use this recipe for cupcakes?
Yes, you can use this recipe for cupcakes. Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Can I freeze this cake?
Yes, you can freeze this cake for up to three months. Let it cool completely before wrapping it in plastic wrap and then aluminum foil. Thaw it at room temperature before serving.
Can I use this recipe for a layer cake?
Yes, you can use this recipe for a layer cake. Double the recipe and