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.
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!
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.
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.
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
Originally published on Oct 10, 2014
Learn How to Bake the Perfect Cake!
Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!
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.
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!
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?
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?
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!
Jamiesays
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!!
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!
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?
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!
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 :).
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.
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 🙂
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:
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 ?
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!! 🙂
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 Borensays
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
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 :).
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 !!!
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 Mccoysays
Can I use yogert I don’t like sour cream . Thank you.
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!
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 🙂
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!
Addie says
How about for a chocolate cake? Does this recipe still work?
Olivia says
Hi Addie! I don’t see why not 🙂
Jenean says
What about Chocolate cake mix. With chocolate instant pudding and. Flor sugar sourcream
Olivia says
Hi Jenean! 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.
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.
——————————>
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!