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.
How to Improve Boxed Cake Mix
Adding a few simple ingredients over and above what’s listed on the back of the box makes a world of difference. You will need:
- boxed cake mix
- all-purpose flour
- sugar
- salt
- large eggs
- water
- vegetable oil
- vanilla
- sour cream
The sour cream is the secret ingredient I think that makes this doctored box mix extra moist and flavourful.
These days I mostly bake from scratch as I experiment to create some really good recipes, but I used this recipe all the time when I was focussing on cake decorating. 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.
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.
Happy Baking!
Easy Buttercream Frosting Recipes:
- Simple Vanilla Buttercream
- Whipped Chocolate Buttercream
- Baileys Chocolate Buttercream
- Cream Cheese Frosting
- Whipped Chocolate Ganache
Tips for making this Almost Scratch Cake:
- 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.
- Be sure to use room temperature ingredients as this will yield the best results.
- I’ve only used this method with yellow/white cake mixes, but it should work just fine with chocolate, red velvet, or spice cake as well.
- For box mixes, my go-to’s are Betty Crocker and Duncan Hines. The French Vanilla flavour is my favourite.
- Use full fat sour cream for best results.
- 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.
- 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!
Almost Scratch Cake
Ingredients
- 1 box yellow/white cake mix*
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 3 large eggs
- 1 1/3 cup water
- 2 tbsp vegetable oil
- 1 cup sour cream 250g carton
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325°F.
- Butter and flour two 8" cake rounds (I use Homemade Cake Release), line with parchment.
- Wrap cake rounds with damp Bake Even 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.
Arwa says
Hi 😊
How can I turn this cake into a peanut butter cake? Would it work at all? How much peanut butter should I add or should I replace it with one of the ingredients? I don’t have anything to substitute it with where I live so I guess it has to be only peanut butter. Thanks 😊
Olivia says
Hi Arwa! I don’t think that would be easy to do and would require some experimentation. I do have a PB cake recipe though if you’d like to try that! https://livforcake.com/peanut-butter-cake/
Kristi says
I really thought this would be too sweet with 1 cup of sugar….It’s PERFECT! Good rise, but no “muffin top” collapse. Moist. Very good! Thanks!
Olivia says
Hi Kristi! So happy you loved it, thanks for the feedback!
Jess says
Olivia – would you make adjustments to account for high altitude? I’ve been learning to decorate and practicing with box cake but the white/vanilla never hold their shape, chocolate is fine. I’m wondering if the changes you outlined above are sufficient for higher altitudes to make the cake more dense.
Olivia says
Hi Jess! What happens with the vanilla cakes that you bake? Normally I’d say to make adjustments for high altitude but I’m not sure how that works with box mixes exactly: https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hollyruebens says
I used this recipe today using one of those new smaller cake mixes. I didn’t want to fool with an open cake mix, so I just tried it and it worked just fine! I did it with devils food, doubled the recipe to make cupcakes for an event. I did add two heaping TBSP of unsweetened cocoa powder and I used buttermilk instead of sour cream. I thought the batter seemed too wet and it did take a little longer to cook but they were marvelous and everyone loved them.
I also used a white mix with the one cup of sour cream I had on hand. I guess they were also wonderful because they literally flew off the tray so fast I didn’t get to try one! I’ll be trying some of your other recipes because I love to bake!
Olivia says
Hi Holly! So happy you loved it. Thanks for all your tips!
Lana says
If I don’t double the recipe for a chocolate cake, do you think 1 TBS of cocoa would be enough?
Thank you,
Lana
Olivia says
Hi Lana! I would use a chocolate cake mix.
Rana says
This recipe looks perfect! I’m actually planning to make a ball shaped cake for my son’s birthday and my first two (box) test cakes didn’t have the density to maintain shape. For the ball shaped cake pans, would it be better to drop the temperature from 350-300 partway through baking and extend the cooking time to ensure it’s cooked all the way through? Or just extend the time? The pans have a 6” diameter but are obviously thicker than regular 6” round pans.
Olivia says
Hi Rana! I actually used this exact recipe for a ball cake here: https://livforcake.com/my-first-cake-order/ I did not adjust the baking temp, but I do remember they took a long time to bake through. I would leave it at 350.
Gina Greco says
Hello,
I have used your recipe multiple times and it always turns out fantastic!
My question to you is: can I use this recipe with red velvet cake mix? If so, wks you add or change any ingredients?
Gina
Olivia says
Hi Gina! So glad you like this recipe 🙂 I think RV would work perfectly fine to swap right in!
Stephanie says
Nobody else’s cake sunk in the middle?? It tastes good, it’s moist and dense. But the middles of my cakes sank about a half inch or an inch.
Olivia says
Hi Stephanie! Did it sink after you took it out? And are you at high elevation by chance? Sinking after a cake comes out is due to it being underbaked. It could have needed a few more minutes in the oven.
Joyce says
Can this recipe be made in a 9×13 inch rectangular pan? If so, how long do you bake it?
Olivia says
Hi Joyce! Yes, you can bake it in that pan. The cake will be slightly thinner so you may need to reduce the baking time a bit. Check how it’s doing at 25mins and adjust as needed.
Anisa says
I tried this recipe for 12 servings. It was delicious! Would I be able to use this recipe for a 14 inch, 10 inch, and 6 inch pan? Each pan is 3 inches high. I’m making a wedding cake for a friend.
Olivia says
Hi Anisa! You should be able to scale this recipe up no problem. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Myra says
Can self rising flour used instead of all purpose? Leaving out salt
Olivia says
Hi Myra! I haven’t tried that myself but wouldn’t recommend it. It might be too much raising agent for the cake which could cause it to collapse.
Niecey Mckinney says
Hi hun,
You recipe sounds delicious!!!
I want to try this using a bundt cake pan is that ok for this recipe?
Olivia says
Hi Niecey! A Bundt pan would work totally fine, you’d just need to cook it for longer 🙂
Germaine Mells says
Can i make it without sour cream dont have right now?
Olivia says
Hi Germaine! Do you have yogurt or buttermilk? Or regular make that you can make buttermilk from? You can substitute any of those things.
Lisa says
Really want to use this with an 11×15 how would i adjust??
Olivia says
Hi Lisa! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Keke says
Hi Olivia, I want to make denser Jamaican rum fruit cake with this cake recipe. Can you let me know what the measurements be. Do I need to omit some of the liquid ingredients seeing that the blended fruit have rum in it.
Thanks keke
Olivia says
Hi Keke! I actually have no idea, I’ve never had that kind of cake before and I would need to experiment to figure out the correct amounts.
Jaynel says
I absolutely love this recipe! I’ve made it multiple times. It’s so simple and easy to follow. It’s practically fool proof! With this one recipe I can make 2 6in round cakes, 2 4in round cakes and 6 cupcakes. Today I made funfetti cake using yellow cake mix (added 1/2 cup of jimmies). It came out perfect for my son’s birthday. Thank you for such a great recipe!
Olivia says
Hi Jaynel! Thanks for the great feedback, I’m so glad you like it 🙂
Kathy Barras says
Just wanted to be sure you mean 50 minutes. I have never heard of leaving a 8 inch cake in that long. First time trying this and I don’t want to burn it lol
Olivia says
Hi Kathy! I did, that’s how long it took in my oven. Ovens do vary but the cake bakes up pretty tall — right to the top of 8×2″ pans. Definitely keep an eye on it as it’s baking though!
Donna B Oliphint says
I make this cake all the time (have made it 3 times for large weddings) but use 4 egg whites instead of 3 whole eggs. For an 8″ pan, I bake on 325 without the strips for around 28-35 minutes, until it starts to pull away from the sides of the pan and lightly pressing your finger into the center of the cake doesn’t leave an indention. You can turn it out on its top after 10 minutes cooling in the pan, and the top will almost completely flatten. Everyone LOVES this cake! The layers can be wrapped and frozen for months and still taste like you just baked them–no need for simple syrup. I prefer the texture Duncan Hines Moist White Cake gives this cake, but Betty Crocker’s Moist White Cake works, too. Just not as tender a crumb.
Olivia says
Thanks so much for your tips Donna! So glad everyone loves it 🙂
Nastia says
Hi! Can you explain how you freeze it? I need to make 7 layers and no way I cna make them all in one day…
Olivia says
Hi Nastia! Once the cake layers are cooled, double wrap them in plastic wrap and stick them in the freezer. If storing for longer than a week or so I also recommend putting them in a freezer ziploc type bag.
Lou Ann says
I used this recipe for both my nephew’s wedding cake and a friend’s grand baby shower. I added almond extract and got so many compliments. It’s wonderful. Will try using the milk the next time. Thank you for sharing.
Olivia says
Hi Lou Ann! Thanks so much for the feedback, I’m glad you loved it! 🙂
Chelsea says
Lou Ann, did you add both vanilla and almond extract? If so, how much of each?
Brenda says
Can you substitute butter for the oil?
Olivia says
Hi Brenda! Yes, you can use melted butter instead but it will make the cake a bit more dense.
Laura H. says
Hi there!
I have used this recipe as directed with my 9″ dark pans several times and I love it! It’s turned out very well and always gets lots of compliments.
This time I am using light metal 7″ pans and wondering about the difference in pan color. In my experience darker colored pans cook better at lower temp and I’m wondering if I need to adjust the temp for the lighter pans. Thoughts? What color pans do you use?
Olivia says
Hi Laura! I use lighter colored pans for all of my cakes. Here’s a good article that explains the difference: https://www.thekitchn.com/do-dark-colored-pans-heat-differently-weve-got-chemistry-219610
Amanda says
Is there any change to amount of ingredients needed when doubling or is it safe to just double everthing?
Olivia says
Hi Amanda! It should be safe to double.
Amanda says
Sorry, I didn’t realize I could adjust serving size on website. That being said how do I measure 2.67 cups of water?
Amanda says
Nevermind, I’m an idiot. Thanks!
Olivia says
Not at all! Decimal points make things complicated 😉
Olivia says
Hi Amanda! It gets tricky when the numbers aren’t round. That works out to be 2 and 2/3 cups water.
Vivian Steward says
Could I use a box strawberry cake mix? I seen a few videos where people say they use melted butter and double it. What do you think about it?
Olivia says
Hi Vivian! I think using a strawberry box mix with this recipe would work fine. Melted butter would work ok, but would change the texture (it would be a bit more dense). I don’t think I would double the butter though.
Tee says
Hi! Sounds like a great recipe! I do have a question : Do you know how many cups of batter this makes?
Olivia says
Hi Tee! I’ve never actually measured it. It makes enough to bake right to the top of two 8×2″ pans.
Kimberly says
What size cake mix do you use for this recipe? What brand do you use? Thanks.
Olivia says
Hi Kimberley! I use either Duncan Hines or Betty Crocker. They are about 432g.
Kimberly says
Thank you!
Catherine says
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?
Olivia says
Hi Catherine! Yes! I often freeze my layers (preferred over refrigeration) double wrapped in plastic wrap.
Rayz says
I tried this yesterday! It really is quick and it’s also delicious! My kid loves it so much! Thank you for sharing!
Olivia says
Hi Rayz! So glad you liked it!
Lisa says
I made this cake twice. First time I accidentally left out the sugar. The cake was a little dense but with the icing I used it still tasted delicious. The second time I made it, I used milk instead of water (2%) and only used a half cup of additional sugar and it turned out just perfect!
Olivia says
Hi Lisa! Love the milk instead of water swap, I might have to try that!
Shawn says
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!
Olivia says
Hi Shawn! Good tip about using milk instead of water — I’ll try that next time. Let me know how the lemon goes!
Sharon says
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
Olivia says
Hi Sharon! So glad it’s a hit over there! Let me know how the chocolate one turns out for sure 🙂
Tammie says
I have to make several chocolate cakes. How did the chocolate cakes turn out?
Laura says
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?
Olivia says
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 🙂
Sharon says
Good Morning,
Just wondering did you try it with lemon and if so how did it turn out. 🙂
Laurie says
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!🤗
Olivia says
Hi Laurie! So happy to hear this — thanks so much for your tips!!
sara says
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
Olivia says
Hi Sara! This cake should work fine with fondant. Be sure to properly support the tiers.
Erin says
My go to cake recipe! It’s so yummy and the perfect density!
Olivia says
Hi Erin! Thanks for the feedback, so glad you like it!
Eileen Iagrosse says
Can I use this recipe to make cupcakes
Olivia says
Hi Eileen! For sure, you just need to reduce the baking time. Start checking at 15mins or so.
Kim says
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!!!!
Olivia says
Hi Kim! So happy to hear that!! Especially that you had some to bring home 😉
Emma says
Can I substitute sour cream for mascarpone?
Olivia says
Hi Emma! I don’t think that would work well for this recipe.
Theola Thornton says
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
Olivia says
Hi Theola! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Tanya says
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!
Olivia says
Hi Tanya! So happy to hear that you love it as much as I do 🙂
Lola says
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?
Olivia says
Hi Lola! Yes, it should work fine!
Aisa says
Hi I was wondering if I can use 1 cup of cake flour.
Olivia says
Hi Aisa! Yes, that should work fine.
Melody Collins says
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!
Olivia says
Hi Melody! I’m so glad you like it! I’ve never tried that but I don’t see why not. As for the pan size – converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Aisa says
Hi I was wondering if I can use 1 cup of cake flour.
Olivia says
Hi Aisa! Yes, that should work fine.
Melissa Bekkum says
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
Olivia says
So happy to hear that you liked it!
Melody Collins says
Can I use this recipe to make Pineapple Upside Down Cake in two 9 inch square pans?
Thanks!
Olivia says
Hi Melody, I’ve never tried that but I don’t see why not. As for the pan size – converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Melody Collins says
Can this recipe be used for a pineapple upside down cake in two 9 inch square pans? Thanks!
Jodi Wheat says
Hey there! I’m making this recipe this weekend in an 11×15 sheet cake pan. Do you recommend doubling the receipe?
Olivia says
Hi Jodi! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Donna B Oliphint says
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!
Olivia says
So glad to hear that Donna! Thanks for the great feedback!
Kimberly says
Donna, may I ask how much your flour weighed? I like to weigh my ingredients also. Thanks.
Shelisa says
Can you substitute buttermilk instead of water and still receive the same results?
Olivia says
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.
Angela says
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
Olivia says
Hi Angela! I think leaving out the extra cup of sugar should be fine. Let me know how it turns out!
Brittany says
His may be silly but do I add these ingredients in addition to what the box calls for? Thanks!!
Olivia says
Hi Brittany! No, ignore the box ingredients and just use what I have listed 🙂
SHAWNNA HELL says
Hello,
I need to make 2 9″ rounds what is your suggestion on adjusting the recipe?
Thank you
Olivia says
Hi Shawnna! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Samantha says
Can this recipe be used for cupcakes?
Olivia says
Hi Samantha! Yes, but you’d need to reduce the baking time. I recommend checking them at 15mins to see.
Michele says
I made this over the weekend and it was the best cake I’ve had in YEARS. I was baking with a 3 year old, so I wanted to make the process faster because of the attention span. I used your recipe exactly, but swirled food pink and purple food coloring into our white cake, because she’s 3. I split it into 4 8″ square pans. It baked in about 15 minutes, and I put the layers into the freezer to chill, which barely took any time at all. We made your standard American buttercream and it was all we needed to stack the 4 layers. Then, of course, we used alllll the sprinkles! So delicious I couldn’t believe I made it. I can’t wait to try more of your recipes.
Olivia says
Hi Michele! Thank you for the awesome feedback! So glad you were able to bake this with her 🙂 Can’t wait to hear what you try next!
Hannah says
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?
Olivia says
Hi Hannah! One batch makes two 8″ layers. For ease, I would double it and make cupcakes with any excess batter.
Donna says
Was wondering could you add fresh strawberries to the recipe
Olivia says
Hi Donna, I’ve never tried that and worry that the moisture in the berries will affect the texture.
Donna says
What if I added a cup of purée strawberries instead of the water,do you think it would work?
Olivia says
Hi Donna! You could give it a shot! Or maybe dilute them a bit with the water?
Chie says
Hi Olivia,can I add chocolate pudding to this awesome recipe?
Olivia says
Hi Chie! I’ve never tried that and worry it might affect the texture too much. You can give it a go though and let me know!
Heather says
Hi! Could this be done with just egg whites for a whiter color? Thank you!
Olivia says
Hi Heather! Yes, that would work just fine. I recommend 5 egg whites.
Jessica says
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!
Olivia says
Hi Jessica! The cake layers will freeze very well. Just double wrap them in plastic wrap! 🙂
Bj says
Can you use milk in place of the water and still use the sour cream?
Olivia says
Hi Bj! I think that would probably work. Let me know if you try it!
Charlene Olsen says
Hi Liv… how many of these mixes, how high to fill pans, & how long to bake 10 x 2 round pans? Thanks
Olivia says
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.
Janel says
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.
Olivia says
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.
Gina says
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?
Olivia says
Hi Gina! Yes, that’s correct.
Nicole Crubaugh says
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!
Olivia says
Hi Nicole! I think that would probably work fine! Let me know if you try it 🙂
Angela says
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.
Olivia says
So happy to hear that Angela! 🙂
Lori Straw says
What size pans did you use? I’m using 6”, 9”, and 12” pans for a friends 3 tier wedding cake and not sure how much batter I’ll need…..or how long to bake it.
Addie says
How about for a chocolate cake? Does this recipe still work?
Olivia says
Hi Addie! I don’t see why not 🙂
Denielle says
Hello!
Love this recipe but want to try it for a sheet cake. What temperature & how long for bake time would you suggest?
Thanks!
Olivia says
Hi Denielle! The baking temperature would be the same. Baking time should be relatively the same too. You can always start checking at 40mins or so to see how it’s doing.
Joyce Strom says
Will this recipe make a 1/2 sheet cake
Paula Turner says
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!
Olivia says
This is awesome to hear, Paula! I am so glad you liked this recipe. It’s such an easy way to make a delicious cake!
Fernanda says
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?
Olivia says
Hi Fernanda! What is dulce the leche cream? What is the consistency? And can it be baked?
Fernanda says
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?
Olivia says
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!
Jamie says
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!!
Olivia says
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!
Chrisy says
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?
Olivia says
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!
brenda says
cake mixes aren’t uniformm now. 16.25 or 18.25 ounce.
is recipe the same for either size mix
Olivia says
Hi Brenda, the recipe should work just fine for either size mix.
Dani says
Hi! The recipe is showing 11/3 Water? Do you mean 1/3? Looking forward to trying this. You are my kind of baker😊
Olivia says
Hi Dani! Thanks for noticing that, it was a spacing error! It’s 1 1/3 cups water :). Let me know how you like it!
Teresa K says
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!
Olivia says
Hi Teresa! I haven’t ever tried it in a Bundt pan, but it should work… you will need to cook it a bit longer for sure as it will be thicker — at least 1 hour I’d imagine. It may be too much batter for the Bundt pan as well. Be sure to only fill 2/3 to 3/4 full — use any extra batter as cupcakes :).
Teresa K. says
Thank you so much for replying so quickly!
Olivia says
You’re welcome! Let me know how it turns out 🙂
Stephanie says
How long should I bake if making as cupcakes?
Olivia says
Hi Stephanie! Start checking them at 15mins or so.
Stephanie says
Can i use two round cake pans abd just grease them as per the box directions?
Olivia says
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.
Laura says
Hi Olivia
What brand of cake mix do you recommend?
TIA.
Olivia says
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 🙂
Purvi says
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.
Olivia says
Hi Purvi! I haven’t tried substituting eggs in this recipe, so can’t guarantee the results, but here is a link where you can find some egg substitutes:
http://www.thekitchn.com/5-vegan-substitutes-for-eggs-in-baking-tips-from-the-kitchn-136591
Kathy says
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 ?
Olivia says
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!! 🙂
Sarah says
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?
Olivia says
Hi Sarah! Buttermilk would work great too 🙂
Sarah says
Thank you for such a prompt reply!
Olivia says
No problem! Let me know how it turns out 😀
Olivia says
Actually, I forgot how much water was in this recipe. You may want to reduce that if you use buttermilk since it might make the batter quite thin! Or swap the water for buttermilk and skip the sour cream.
Ida Boren says
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.
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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
Olivia says
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 :).
Carol Castellucci says
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 !!!
Rhea says
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!
Olivia says
Hi Rhea! Awesome!! I’m so glad it worked out :D.
Rhea says
Hi again Liv
What would be your recipe from scratch that is gluten free & would yield with the same result as this cake box recipe?
Greetings from downunder!
Olivia says
Hi Rhea! Unfortunately, I don’t have many gluten-free recipes and have not baked a GF cake before. To replicate this one as GF, I would start with a GF cake mix and add GF flour to it, instead of regular flour.
If you want to go from scratch, maybe try this one? http://www.yammiesglutenfreedom.com/2014/03/the-best-gluten-free-white-cake-ever.html
I haven’t tried it, so if you do, please let me know!
Robyn Mccoy says
Can I use yogert I don’t like sour cream . Thank you.
Olivia says
Hi Robyn, yogurt should work fine!
Sue Connell says
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!
Olivia says
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 🙂
Renee says
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!
Olivia says
Exactly, right? Sometimes the easy road is the best one! Thanks Renee 🙂
Ali @ Home & Plate says
I’m a whatever-works-for-you kinda baker too and love anything that makes it easier in the kitchen. Thanks for sharing. Can’t wait to try this recipe.
Olivia says
Thanks Ali! You’ll love this cake. I’ve actually had a hard time finding a yellow cake recipe that’s better than this!