Liv for Cake

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Almost Scratch Cake

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Short on time? Start with a box mix and add some extras to make it super moist and delicious.

Alright, *almost* 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.

These days I mostly bake from scratch as I’m trying to find some really good recipes, but I used this recipe all the time when I was focussing on cake decorating. 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 used this recipe for my post on Flat Top Cakes, so you can take a look at the results there!.

Happy Baking!

Almost Scratch Cake - Short on time? Start with a box mix and add some extras to make it super moist and delicious. | livforcake.com

Start with a box mix and add some extras to make it super moist and delicious. | livforcake.com
4.95 from 19 votes
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Almost Scratch Cake

Short on time? Start with a box mix and add some extras to make it super moist and delicious.

Course Dessert
Type Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 338 kcal
Author Olivia

INGREDIENTS

US Customary - Metric

INSTRUCTIONS

  1. Preheat oven to 325°F.
  2. Butter and flour two 8" cake rounds (I use Homemade Cake Release), line with parchment.
  3. Wrap cake rounds with damp Bake Even strips (optional).
  4. Combine all dry ingredients and whisk together.
  5. Add wet ingredients and mix until combined.
  6. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
  7. Divide the batter between the pans and bake for approximately 50 minutes.
  8. Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.

NOTES

*I use French Vanilla, but you can use any yellow/white cake mix for this. I haven't tried with other kinds, but I imagine it would yield similar, delicious results.

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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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Comments

  3. Can’t wait to try this for my lemon curd cake. My question is, can I make the layers two days before and refrigerate or freeze them?

    Reply


  5. I tried your recipe a couple of weeks ago when I had a taste for cake. They baked up perfectly and I had them on the racks to cool before frosting. I left for a hour or so and came back to half a cake layer left, my family had eaten the layers naked! The cake was DELICIOUS! The only change I made was using 2% milk instead of water. Off to try it again with a Lemon cake mix! Thanks so much!

    Reply


  6. FINALLY found a cake that is moist enough that people keep asking for more. Thank you Liv!! This cake is a hit!!
    I’ve finally made the chocolate ones and I’ll see how it comes out for tonight’s birthday celebration! 🙂

    Sha

    Reply


  7. I have used this recipe with vanilla cakes multiple times and I love it! I’ve gotten great feedback from family and friends on it. I’m wondering if this would work with a lemon box cake though? Has anyone tried it?

    Reply

    • Hi Laura! I think it would work great with any box mix, honestly. Especially a white based one. You could even amp it up and add some lemon zest if you like 🙂

      Reply


  8. So, I wanted to make this a vegan cake for my son who has to be dairy free. Instead of sour cream I mixed together 1 cup of coconut milk with a very heaping tbs of corn starch and brought it to a slow boil. I let it cool and thicken and used that instead. The cake turned out absolutely amazing, very moist but dense enough to double the recipe and stack three thick layers. I am super impressed!🤗

    Reply

  9. hi i just find your recipe and i want to try that on my daughter first birthday and i wonder to know is it ganna stand fir fondant covering? my cake is two tries

    Reply


  12. I used this recipe to make my first ever wedding cake, and it was delicious! Honestly I am not a big cake fan, usually, but was secretly thrilled when there was cake left over to bring home 😉 i received tons of compliments on the cake. I also used your buttercream recipes. Thank you!!!!

    Reply

  14. Hi Olivia, I make many cakes and I was wondering how would I put this recipe in 3 nine inch pans. Would I double the recipe. Sounds good and can’t wait to bake it. I had many requests for xmas for yellow cake with chocolate frosting but it is so hard to find the right recipe for a yellow fuuffy cake, so I wil ltry yours soon

    Reply


  15. LOVE, LOVE, LOVE, this recipe! Baking is my hobby and my friends and family are always asking me to make them cakes for their special occasions however, they want it to taste like box cake… this is how I discovered this recipe! I’ve made a small wedding cake, countless unicorn cakes and even a buffalo plaid cake by making all of them almost from scratch! Thanks!

    Reply

  16. Hi, will this recipe work as is with the Duncan Hines Super moist cake mixes that already have pudding in the mix? Are there any alterations that I need to make if I use mixes with pudding in them?

    Reply


  18. I love this recipe! I followed it exactly as you wrote it and I’ve it many times. It’s a huge hit.
    I was wondering whether I could use this cake to make pineapple upside down cake in 2 square pans. Thank you and keep posting those recipes!

    Reply


  19. Perfect, just make sure you beat exactly 2 minutes. Solid, tasty and not overly sweet. Can’t wait to ice and stack this wedding cake. TYSVM

    Reply

  21. THIS was the recipe I made the large wedding cake from! Except I used Duncan Hines moist white cake mix (I liked the taste better than Betty Crocker’s) and weighed my flour instead of measuring it to make sure all 16 recipes were identical. It made a HUGE difference in the texture of the cake. The groom’s cake was a professionally made chocolate peanut butter cake that is the #1 favorite in our town, and so many men came up to me at the reception to tell me that it was the first time they had ever liked the bride’s cake better than the groom’s cake–including the husband of a professional baker who pointed to his wife and said, “That’s my wife, so I know cakes!” I used the same recipe with the addition of 1 tsp. of vanilla in the cake and the buttercream for my daughter’s wedding. I made a small bride’s cake (14″, 10″ and 6″ layers) for her to cut and 25 6″ cakes to have on each table. That was a year ago in March, and people are still telling me how good the cakes were. This is a terrific recipe!

    Reply

    • Hi Shelisa! I’ve never tried and not sure if I would as there is already 1 cup of sour cream in the recipe. I don’t think it would be disastrous, but could affect the flavour and rise of the layers.

      Reply

  23. Hi Olivia,

    I tried few recipes from your website and absolutely love it! Came across this recipe and decide to give it a try for my son’s up coming birthday cake. I am make a super Mario cake, which planning to do a vanilla cake and chocolate buttercream then cover with fondant.
    Just curious since there will be mostly family members coming for the party and for Asian taste-buds they preform a less sweet cake, can I omit the additional cup of sugar to make it a less sweet version of almost scratch cake? Thanks in advance!

    Angela

    Reply

  27. I’m wanting to use your recipe for a 4 layer cake, two 8” layers and two 6” layers, how many batches of this recipe would I need?

    Reply

  31. Have you ever froze this cake? I need to be able to bake the cakes days in advanced and then travel 5 hours with them. Then I will decorate the cakes after arriving!

    Reply

  33. Hi Liv… how many of these mixes, how high to fill pans, & how long to bake 10 x 2 round pans? Thanks

    Reply

    • Hi Charlene! I would double the recipe for two 10×2″ pans. You’ll likely have a bit of extra batter though, which you can make cupcakes with. Baking time would be a bit longer, but I can’t say for sure as I’ve never tried! Check them at 50mins and see how they’re doing.

      Reply


  34. I have used this several times and added different extracts, people love the cake! I was wondering if you have ever added peanut butter to it and if so have any adjustments to make? Thank you.

    Reply

    • Hi Janel! So glad you like this one 🙂 I haven’t tried it with PB myself, but I would use PB powder if you can find it as it won’t affect the texture as much.

      Reply

  35. I found your blog while searching for a recipe for an ‘almost from scratch’ cake. In reading the recipe, I just wondered about the amount of oil needed—only 2 tablespoons?

    Reply

  36. Thank you thank you for all of the wonderful recipes!
    Question….do you think if I used a chocolate cake mix and subbed the water for coffee, I would be OK? I’m looking to make a mocha flavored cake, on a short cut if I can.
    If not, I see your mocha flavored cake recipe that I would be happy to make as well. Just have a number of ‘to-do’s’ for one event, so looking to short cut where I can.
    Thanks again!
    Followed you on Pintrest, so excited!

    Reply


  37. Just made a three tier cake for a friend’s birthday using your recipe. The density was perfect! Stacked really well but not too thick/dense. Got many, many complements on the flavor. I filled it with chocolate buttercream. Will definitely make it again.

    Reply

  39. Hello!
    Love this recipe but want to try it for a sheet cake. What temperature & how long for bake time would you suggest?
    Thanks!

    Reply

  40. Hi. I looked and sampled many recipes for my friend’s wedding cake I was making. This was the best!!!
    I did a three tier and a sheet cake for extra ( better to have to much!). Good thing because a lot of people got seconds! Many people came up and told me it was the best cake ever! Not something you usually here at weddings. This is my new go to cake recipe. Thank you!

    Reply

  41. I saw that you commented on a bundt pan question already. So that answers half my question.
    The other part is: Do you think this recipe would stand swirl of dulce the leche cream?

    Reply

      • Hi, I use store bought dulce the Leche ( deeper and thicker version of American caramel) and mix in some whipping cream and a dash of salt and vanilla to lighten up the consistency o make it more fluid. It can most definitely be baked. I have done scrumptious cheese cakes and turtle brownies etc. I wanted to swirl it in the batter, like you would in a turtle brownie for example. I was just wondering if the batter for this cake would survive something like that?

        Reply

        • That sounds delicious! I’m honestly not sure as I’ve never done anything like that. The batter of this cake is not super thick or thin and the cake bakes up moist and not too dense. Let me know if you try it!

          Reply

  42. Just found your blog and I am loving it!! I made wedding cakes years ago but have taken the past 8 or so off…so I am out of practice and looking for naked cake tips since I have never made one! I am liking the idea of this almost scratch cake, will make me more of a profit since there is no butter in it. Is the flavor, texture good enough for a wedding cake? Is it sturdy enough to stack? I am excited but nervous to make a cake again, I just want the perfect recipes so that this cake tastes AND looks amazing! I think I am going to have to try out your simple vanilla buttercream too…any idea how many cups of frosting it makes? Thanks!!

    Reply

    • Hi Jamie! I actually used this very recipe when I was doing cake decorating. It is great for stacking and is very sturdy (and tastes delicious IMO)! I’ve made it with the simple vanilla buttercream and it goes really well together. I’ve never measured how much frosting that recipe makes, but if I had to guess — maybe 4 cups?? I hope you like the recipes!

      Reply

  43. Hi Olivia,

    Saw your recipe and it looks yummy and beautiful. Going to attempt this for my daughter’s engagement party this Saturday.- 30 pp.
    I was thinking of making two 25cm round cakes, stack them and ice them with your buttercream.
    Do I need to increase the recipe and how long would I cook them for?

    Would the recipe be fine for cupcakes?
    How long would I bake them for and what temperature?

    Reply

    • Hi Chrisy! You would need to increase the recipe for sure or your layers would be quite flat. For ease (since it’s using a box mix), I would double the recipe and only fill the pans 2/3rds full. If you have any leftover you can make cupcakes with the extra. Cake layers should take roughly the same amount of time to bake, but just check them and bake until a toothpick comes out mostly clean. Cupcakes would take about 15mins or so I’d think. Same temperature. Let me know how it turns out!

      Reply


  46. This recipe is so good. Can I use it in the Nordicware Heritage pan? Any adjustments to cooking times? Thank you! I’m so glad I found your page!

    Reply

    • Hi Stephanie, the recipe calls for two 8″ round cake pans and I find that greasing, flouring, and lining with parchment is the best method to ensure the cakes come out cleanly.

      Reply

    • Hi Laura! I think I use Duncan Hines because they have a French Vanilla which I’m partial too. Betty Crocker would work well too I think! I haven’t tried any generic brands, but this recipe modifies the mix a decent amount so any should work well 🙂

      Reply

  49. Hi, we are vegetarian and do not use eggs or egg yolk . Do you suggest any substitute for your cake receipe? Thanks. I would like to try your receipe.

    Reply

  50. Thanks to you Liv, and all the others who have posted good stuff here! I am planning to try your cake recipie tomorrow. You said if you did not have the cake strips to use an old towel. Does it have to be wet? It will not burn or anything ?

    Reply

    • Hi Kathy! YES, the towel has to be wet. To be honest, I’ve never tried using a cut up towel and can’t guarantee the results, but others have tried it with success. The towel has to be wet in order to lower the temperature on the sides of the cake pan and also to not burn. Please use with caution!! 🙂

      Reply

  51. Is there another substitute that can be used instead of sour cream? Other than the yogurt someone suggested?

    Would one cup of heavy cream work? Or butter milk?

    Reply


  52. Liv;Thank you for the buttercream frosting, which I will definitely try & I definately (as soon as i can afford them want to try the even strips. I inherited from a grandmother that had passed all her various cooking & baking items, professional size cheesecake pan (which I don’t know what to do with except find someone that would actually use it & I would love to give it to them, as well as what i THINK is a cake level it is the piece of metal with the handle and looks like you attach a wire to the bottom of it, as well as some antique items such as first biscuit cutter and the smallest cake molds I have ever seen. Anyway along the way on this journey of life I have acquired a few interesting recipes & shortcuts as you say….I can make a batch of cookies out of any cake mix of any flavor, be it yellow or white or chocolate…..they are quick & yummy & the batch is not that big that you are overwhelmed with cookies for days.
    COOKIES:
    pick any cake mix of your choice
    1 8 OZ Block of cream cheese – softened
    1 egg
    1/2 cup of butter (or 1 stick) softened
    1 to 2 tsp vanilla

    Preheat oven to 375

    in large bowl cream together the cream cheese & the butter until well blended
    Stir in vanilla, egg & cake mix & mix until well blended. Here is the fun part now
    you can go ahead & bake as is ( I also add a tsp of cinnamon in the vanilla or white,yellow cake mixes)
    But you can add in any of your desired yummies ie chocolate chips, m&ms etc……

    If you are using chocolate cake mix or a brownie mix, try rolling the balls in powdered sugar to make crackled cookies
    Drop by 1″ balls
    I flatted my cookies out either with my hands (fingers) or with my mallet (sprayed with pam) so they slide off. The cookies do not flatten out nor or they smooth looking, so by flatting out you are left with a smoother surface & a perfectly round cookie

    Bake for 10 min or 15 until brown & remove to cooling rack & do it all over again, I get about 2 1/2 sheets of cookies.
    ——————————>
    I even have a cookie recipe that uses no flour & makes the best peanut butter cookies in the world, but the recipe makes a small batch so I need to re-figure to make a larger batch & only contains 1 cup sugar, 1 egg, 1 cup of honey roasted pb (I have found that Walmart make the BEST honey roasted peanut butter smooth & chunky) & 1 to 2 tsp of vanilla and thats it, mix & drop by the tsp & press down with the tines of fork, cook for 9-11 mins at 350………yummers spray your measuring cup with pam first & measure the pb in it & it will just slide out.

    —————————————->
    One More I promise: I have found that if you want your cake from a box to taste ever indulgent & from scratch or bakery……Thank you for letting me share this with you as I haven’t anyone to share these with since my daughter has no interest & she know more than i do (you know HA)
    Anyway This is called XTRA Rich Cinnamon Swirl Cake, the changes are as follows:
    Make the cake as directed on the box EXCEPT use 1 cup of milk instead of the water the amounts are the same1/3 cup of butter softened or melted instead of the oil and then use 4 eggs instead of what the directions call for & believe me the batter will be THICK. i ALSO ADD in extra vanilla 1 tsp & 1 tsp cinnamon & allspice. FILLING THE PANS: 8″ rounds fill ONLY 2/3 full or (about 2 1/2 cups batter in each round or abt 5 cup batter in a bundt and then you can make 8 to 10 cupcakes with any remaining batter & than bake as directed and these are rich & good.

    Good enough to serve to your mother in law!

    Liv, again thank you again for allowing me to share I hope that you have as much sucess as I have had with these ……in 2013 I had close to 13 surgeries and was partially paralyzed leaving the hospital in june I was admitted off & on for 6 mths, basically I lived there. but now I must find easier ways to do things in the kitchen, so I don’t get so tired. I know that God isn’t done with me yet & we have only scraped the surface of what I am or will be capable of doing. So these small shortcuts have helped. My husband knows what a good cook I am & hates fast food, so what is a girl to do?

    I want to try you Oatmeal cookies, I have to print out the receipe

    Truely Blessings always ibJoyful

    aka Ida Boren

    Reply

    • Thank you Ida!! I can’t wait to try your recipes! I appreciate you taking the time and including them. I’m sorry to hear about all the surgeries and hope that you are well on the mend. The oatmeal cookies are some of my favourites! I hope you like them :).

      Reply

    • What a generous blessed woman!
      Thank you for sharing so much…I truly feel blessed reading your comments and coming away with more than the recipes you shared!
      God bless you !!!

      Reply


  53. Hi Liv

    I just want to let you know that I tried this with a chocolate GF cake box and yes it came out really really good.

    Many Thanks for sharing!

    Reply

  55. Hi Olivia, I want to make this cake with your vanilla butter cream (that looks absolutely fabulous) for my friend’s birthday party. I would like to make it big enough to serve 20 or so…any suggestions for how to make a large size cake? I don’t think it would look as pretty as a double layer 9 by 13 with the piped rosettes, which I really want to do. By the way, I love your blog! I just discovered it on a search for cakes. I am a VERY amateur blogger, mostly because I don’t have enough time to spend on it. Kudos to you-a fantastic site!

    Reply

    • Hi Sue! Thank you for your sweet comments!!

      What size cake pans do you have?

      My recommendation, for sake of ease (and sanity) would be to bake the cake in two 8″ pans as directed, but torte each layer so you essentially have a 4 layer cake — that way you can cut thinner slices because the pieces will be so tall. I would 1.5x the buttercream recipe to make sure you have enough for all layers. You could also bake it in two 9″ pans and do the same.

      Another option is to bake and frost the cake as directed but then make extra cupcakes just in case? Some people might prefer them :).

      Typically for 20 people you’d have a 2 tiered cake or a sheet cake, but that’s not as pretty as the round for sure.

      If you did a 2 tiered cake, I’d recommend an 8″ and 6″ Though that may be overkill… that may be a LOT of leftover cake (not like that’s a bad thing though!). If you did this you’d need to double the cake recipe, but bake the smaller in three 6″ rounds or so, and just have an extra small round of cake you can store in the freezer or munch on while you’re making the main one. A 2 tiered cake is a bit of an undertaking, so I would recommend one of the first 2 options.

      I hope that was helpful and not completely confusing! Let me know what you think of these options and what size cake pans you have to work with 🙂

      Reply

  56. I have no problem with taking shortcuts in the kitchen. I cook homemade most of the time, but sometimes a shortcut is just what I need. Yumming this to try later!

    Reply

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