Take your box cake mix to the next level with this easy recipe! A few simple additions make it extra moist and delicious.
Alright, *almost* scratch cake is a bit of a stretch. It’s mostly a box cake with stuff added in to make it even better.
Some bakers scoff at box mixes, think it’s sacrilege and only bake from scratch. I’m a whatever-works-for-you kinda baker and sometimes it’s just easier to whip out a box.
How to Make Box Cake Better
Adding a few simple ingredients makes a world of difference. Trust me you will never go back to a plain old box cake mix ever again!
Here’s what you’ll need:
- box cake mix
- all-purpose flour
- sugar
- salt
- large eggs
- water (or milk)
- vegetable oil
- vanilla
- sour cream
The sour cream is the secret ingredient I think that makes this doctored box mix extra moist and flavourful.
I recommend using full-fat sour cream because really, we’re not about saving calories at this point, right?
Boxed Cake Mix Recipe
Making this cake is just as simple as any box mix, just with a couple of other ingredients. To make it all you need to do is:
- whisk the dry ingredients together
- add the wet ingredients
- mix on low until combined
This recipe works great for two 8″ cake pans or three 6″ pans. It can be scaled up for larger pans though too. I use this site as a guideline when I’m scaling recipes up or down.
I like to use Homemade Cake Release on my pans and line them with parchment to make sure the cakes come out perfect every time.
I also use Baking Strips around the sides of my cake pans to make sure the cakes bake perfectly flat and don’t require any trimming (no wasted cake scraps!).
If you’d like to make your cake extra moist (or if you’re worried you’ve over baked it) you can add some Simple Syrup to the cooled cake layers. I recommend trimming a bit of the top crust first so the syrup really soaks into the cakes.
These days I mostly bake from scratch, but I used to use this recipe all the time when I was focussing on cake decorating. It bakes up a very sturdy and delicious cake!
I’ve yet to recreate the delicious flavour and texture of a classic vanilla box mix cake though. My Vanilla Cake recipe comes close, but it’s not quite the same. It is delicious though too, so you should try it if you haven’t!
I really like this recipe because it makes the box mixes a little more dense and super moist. This recipe is GREAT for a cake that will be decorated, stacked, etc. as the cakes have really good structural integrity.
I hope you love it as much as I do. Happy Baking!
Easy Buttercream Frosting Recipes:
- Simple Vanilla Buttercream
- Whipped Chocolate Buttercream
- Baileys Chocolate Buttercream
- Cream Cheese Frosting
- Whipped Chocolate Ganache
Frequently Asked Questions
How Can I Convert This Recipe?
- This recipe makes two 8″ or three 6″ cake pans. You can use two 9″ as well but the layers will be thinner (reduce baking time accordingly).
- To make cupcakes, all you need to do is reduce the baking time. Start checking at 15mins or so. The recipe should make about 24 cupcakes depending on size.
- You can bake it in a 9×13 pan. Baking time will be slightly shorter.
- You can bake it in a Bundt pan as well but you’ll need to increase the baking time.
- For all other conversions, I use this site as a guideline.
- Baking time will vary if you change the pan size. Every oven varies so I can’t say for certain what you’ll need to adjust it to. Be sure to check on the cake as it’s baking.
Will This Work With Any Box Cake Mix?
- I’ve only used this method with yellow/white cake mixes, but it should work just fine with any kind of box mix.
- For chocolate cake mixes, instead of adding 1 cup flour, you can add 3/4 cup flour and 1/4 cup cocoa powder if you like.
- For a pure white cake, use a white cake mix and 5 egg whites in place of 3 whole eggs.
- For box mixes, my go-to’s are Betty Crocker and Duncan Hines. The French Vanilla flavour is my favourite.
- You can easily add some sprinkles to make this a funfetti cake instead, but be sure to use either jimmies or confetti as the small round nonpareils will bleed into the batter.
Other Tips for making this Doctored Cake Mix:
- Do not also use the ingredients listed on the back of the box mix. Only the components in the recipe.
- Be sure to use room temperature ingredients as this will yield the best results.
- Use full-fat sour cream for best results. Yogurt is a good substitute as well.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!
How to Make Box Cake Better
Ingredients
- 1 box yellow/white cake mix* 432g, 15.25oz
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 3 large eggs room temperature
- 1 1/3 cup water or milk room temperature
- 2 Tbsp vegetable oil
- 1 cup sour cream one 250g carton, room temperature
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325°F.
- Grease and flour two 8" cake rounds (I use Homemade Cake Release), line with parchment.
- Wrap cake rounds with damp Evenbake strips (optional).
- Combine all dry ingredients and whisk together.
- Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
- Divide the batter between the pans and bake for approximately 50 minutes.
- Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.
Karen says
Can I cook a 9 x 13 for the same time worth the same result?
Olivia says
Hi Karen! Baking time may differ slightly but it should work in a 9×13 pan.
Emily says
Is it okay to omit the sour cream but keep everything else the same?
Olivia says
Hi Emily! No, that would alter the recipe too much. You can use greek yogurt instead if you prefer.
Amy S Ash says
I’ve used this recipe as directed, and it does amp up a boxed cake to the next level. Today I used a Spiced Cake box mix by Pillsbury. I had vanilla Greek yogurt, not sour cream so I used 1/2 c of sugar ( brown sugar) because the sugar content in the yogurt. I used milk, not water. I used all the same measurements as in this recipe. I omitted the vanilla. I put a few dashes of cinnamon in batter. I poured in 2 pans. I will let you know how it turns out!
Olivia says
Hi Amy! So glad you loved it. Thanks for your spice cake tips!
Gina says
This was really good. Just did a basic raspberry buttercream for filling and icing.
This cake had great texture and was so moist. Everyone really loved it.
A major improvement on the box cake mix.
Olivia says
Thank you, Gina! I’m glad you liked it 🙂
Colleen LeBlanc says
I made this recipe with a Betty Crocker carrot cake mix. I added a tsp of cinnamon, ginger and nutmeg. It is fantastic! Thanks for this recipe. Will try other flavors.
Olivia says
Love that! Thanks Colleen 🙂
Em says
Wow. 🤍 What an amazing vanilla cake. The flavor and texture have the effect of a scratch cake! Gotta be the sour cream 😍
Olivia says
So glad you loved it, Em!
Annalisa says
What would be the suggested cook temp and time for cupcakes??
Olivia says
Hi Annalisa! Temp should stay the same. Start checking them at 15mins or so.
Jackie says
Can you use egg whites in carton?
Olivia says
Hi Jackie! For the white cake version of this, for sure! Make sure to use 5 egg whites worth.
Nan says
Sounds great!! My neighbor, an 86 yr old ‘gent’, uses Pistachio instant pudding, sour cream (1/2 cup, Mayonnaise (1/2 cup)
and 1/2 cup melted butter, instead of the oil, water he replaces with either the mayo or sour cream… but he does use both! Great recipe!!
He told me that a female relative uses instant red Jello in her Vanilla box cake mixes & says that’s delicious… but when I just called him to find out what else she uses… he said that I must be thinking of someone else ☺️ ~ not. Can you use a pkg of Jello ~ fruit 🍓 flavored with a vanilla cake mix, do you think?
Olivia says
Hi Nan! I haven’t tried that myself so I can’t say for sure. It would likely affect the texture of the cake especially with these additions already there.
Pam says
I feel like I need to leave a comment here. I am not a professional baker, but I have lots of baking experience and give cakes as gifts. I have been using this recipe (vanilla and chocolate) for several years. The results are so good and consistent that I don’t bother with a totally scratch cake most often. The texture on the vanilla cake is so perfect that people always comment on it – slices neatly for any portion size and has the right density. Thanks, Liv…this recipe has been a lifesaver.
Olivia says
Thank you, Pam! I am glad you love this recipe as much as I do. Such a simple way to amp up a box cake!