Ingredients:

  • 1 box (15.25 oz or 430 g) vanilla cake mix
  • 1 cup (240 ml) whole milk, at room temperature
  • 1/2 cup (113 g) unsalted butter, melted
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract (optional)
  • Zest of 1 lemon (optional, for added depth)
  • 1/2 cup (113 g) unsalted butter, softened (for frosting, optional)
  • 2 cups (240 g) powdered sugar (for frosting, optional)
  • 2 tablespoons heavy cream (for frosting, optional)
  • 1 teaspoon vanilla extract (for frosting, optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour the baking pan.
  2. In a large mixing bowl, whisk together the melted butter, whole milk, eggs, vanilla extract, almond extract (if using), and lemon zest until smooth.
  3. Gradually add the cake mix to the wet ingredients. Mix until just combined, being careful not to overmix.
  4. Pour the batter into the prepared pan
  5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
  7. In a separate bowl, beat together softened butter, powdered sugar, heavy cream, and vanilla extract until light and fluffy.
  8. Once the cake is completely cool, spread the frosting evenly over the top.