White Cake Mix — Preparation & Baking

Ingredients needed

• 1 bag Petley Grain White Cake Mix
• 3 large eggs (or your preferred egg substitute)
• 1/2 cup unsalted butter, softened — or neutral cooking oil
• 1 cup milk (dairy, almond, or oat all work well)
• 1 tsp vanilla extract (optional, for extra flavor)

Step by step

1. 1Prep the oven and pans: preheat to 350°F — or 325°F if using dark or non-stick metal pans. Grease and lightly flour your pans, or line them with parchment.
2. 2Combine wet ingredients: in a large mixing bowl, beat the softened butter (or oil), eggs, milk, and vanilla together until smooth.
3. 3Add the cake mix: gradually pour the Petley Grain White Cake Mix into the wet mixture.
4. 4Mix: beat on medium speed about 2 minutes until the batter is completely smooth and slightly fluffy, scraping down the sides of the bowl as needed.
5. 5Pour and bake: pour the batter evenly into your prepared pans and bake according to the pan size guidelines.
6. 6Check for doneness: insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's done.
7. 7Cool: let the cake cool in the pan 10 minutes, then turn it out onto a wire rack to cool completely before frosting.

Baking times by pan size

Oven at 350°F, or 325°F for dark or non-stick pans.

Layer cake — two 8-inch or 9-inch round pans

25 to 30 minutes

Sheet cake — 9x13-inch rectangular pan

30 to 35 minutes

Cupcakes — standard 12-cup muffin tin

18 to 22 minutes