Sugar-and-Spice Cake Recipe


Make a classic white cake for Christmas or Easter this year. This cake starts with boxed mix, then adds a few key ingredients to make the end result light, fluffy, and totally delicious.

Sugar-and-Spice Cake
Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time:
1 hrs
Bake Time:
22 mins
Cool Time:
1 hrs 5 mins
Freeze Time:
1 hrs
Total Time:
3 hrs 27 mins
12 servings


  • 1 (18.25-oz.) package white cake mix

  • 1 (16-oz.) container sour cream

  • 1/4 cup butter, melted

  • 2 large eggs

  • 2 teaspoons apple pie spice

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract (optional)

  • Vanilla Buttercream

  • Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries


  1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.

  2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.

  3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.

Chef's Notes

For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.

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