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 Jolene! You can give it a try but it might change the texture and flavour of the cake. I don’t think it would be disastrous as long as the coconut cream has a similar texture to sour cream.
even though box says bake 350 for i think 25 -30 minutes is it better as you stated 325 for 50 minutes?thank you i am going to try thsi how long would you bake a 9×13 cake
Hi Judith! The volume that a plain box cake makes is smaller so it needs less baking time. I like to bake this one at a lower temperature. I haven’t baked in a 9×13 pan before but I think the baking time should be similar. That being said, every oven is different so be sure to peek in on it from time to time to see how it’s coming along.
I’m using your recipe for the second time. This time with a spice cake. The Grandkids LOVED the yellow cake with chocolate butter cream frosting. Thanks a million!
Hi Winata!Adding the cookie crumbs will affect the texture of the cake. If you wanted to add chunks of the cookies you could fold those in at the end. Maybe start with 1 cup?
My son is allergic to eggs and I made this and I simply left out the eggs and it was the best cake I have ever made!!! I didn’t have quite enough sour cream so used a little greek yogurt to get the full cup
Hi! I have all the supplies to make this – but just noticed I have 2 8”x1-1/2” . I am worried this will overflow, do you have any suggestions? Would I be able to make 3 8”x1-1/2 cakes with this recipe?
Hi Maria! I would either make three layers (they will be thinner so you should reduce the baking time) or make cupcakes with any extra batter. It would overflow in only two 8×1.5″ pans.
Hi Maria! I use a scale to dive batter evenly, but just make sure you don’t fill the pans more than 2/3rds full.
Janetsays
I made this cake in chocolate,I followed the directions to the T. It was without a doubt the best cake I’ve ever made thank you so much for the recipe.
This cake, baked in a 9 x 13 pan, was ready to come out of the oven in about 35 minutes. I iced it with your vanilla butter cream icing (half the recipe). It was not only delicious but also very moist! Adding the extra ingredients to the cake mix took away the ‘box cake mix’ flavor which made it taste more homemade. Even though the BC French vanilla cake mix was delicious with this icing, next time I will use a different flavor to give it more of a contrast taste. Thanks!
I have 2 questions. 1) if I want to use pudding would I have to sub anything out? 2). My box mix cake calls for 4 eggs should I add the 3 eggs you put on here or the 4 that’s instructed on the box??
Hi Sandra! I haven’t tried adding pudding and it will affect the texture of the cake. It might require some experimentation. Just use the three eggs I have listed in my recipe.
Hi Sandra! The recipe should make three 6″ cake (using 3″ tall tins). I think you could make one 8″ cake layer with the leftover batter but it would be thinner than the 6″ ones.
SandraBsays
If I was to add pudding to the cake mix which item would I be subbing out? The sugar maybe?
Jolene says
Hello,
Could I use coconut cream instead of sour cream? I’m trying to make this recipe dairy free.
Thanks !
Olivia says
Hi Jolene! You can give it a try but it might change the texture and flavour of the cake. I don’t think it would be disastrous as long as the coconut cream has a similar texture to sour cream.
judith judge says
even though box says bake 350 for i think 25 -30 minutes is it better as you stated 325 for 50 minutes?thank you i am going to try thsi how long would you bake a 9×13 cake
Olivia says
Hi Judith! The volume that a plain box cake makes is smaller so it needs less baking time. I like to bake this one at a lower temperature. I haven’t baked in a 9×13 pan before but I think the baking time should be similar. That being said, every oven is different so be sure to peek in on it from time to time to see how it’s coming along.
Deidra says
Absolutely amazing! So glad I found this recipe prior to Thanksgiving! Cake tastes 100% from scratch 🙂
Olivia says
Hi Deidra! So happy you loved it. Thanks for the feedback!
Dmusic says
Would I do the same for a Red Velvet?
Olivia says
Hi Dmusic! Yes, it should be the same 🙂
Melissa says
Can I use just egg whites to get a more white cake? If so, should I increase to 4?
Olivia says
Hi Melissa! Yes, use 5 egg whites to replace 3 whole eggs.
Melissa says
Thank you!!
Trina says
Hello! Can i use Buttermilk instead of Sour Cream for this recipe??
Olivia says
Hi Trina! I haven’t tried that and worry it might be too much liquid. You could use yogurt instead though.
JC says
In the oven now, used coconut milk for the liquid. Coconut extract instead of vanilla. Batter is tasty!!
Olivia says
Hi JC! Love those substitutions. I hope you love it!
Rozanne says
I finally made a delicious cake!! Thank you so very much!!
Olivia says
Yay! So happy you loved it 🙂
Diane says
Would I need to add more chocolate for this if it’s a German Chocolate cake mix.
Olivia says
Hi Diane! I don’t think you need to but if you like you can swap out 1/4 cup of the flour and replace it with 1/4 cup cocoa powder.
Helen says
Can u use this for cup cakes
Olivia says
Hi Helen! Yes, all you need to do is reduce the baking time. Start checking at 15mins or so.
Ada says
I’m using your recipe for the second time. This time with a spice cake. The Grandkids LOVED the yellow cake with chocolate butter cream frosting. Thanks a million!
Olivia says
Hi Ada! Yay! So happy to hear that 🙂
Winata says
Hi I love this recipe. If I wanted to add biscoff or oreo crumbs how much would you add?
Olivia says
Hi Winata!Adding the cookie crumbs will affect the texture of the cake. If you wanted to add chunks of the cookies you could fold those in at the end. Maybe start with 1 cup?
Stephanie says
My son is allergic to eggs and I made this and I simply left out the eggs and it was the best cake I have ever made!!! I didn’t have quite enough sour cream so used a little greek yogurt to get the full cup
Olivia says
Hi Stephanie! Great to know it worked well for you without the eggs! So happy you liked it 🙂
Maja says
Hello, can I use this for cupcakes? How long to bake?
Olivia says
Hi Maja! Yes, start checking them at 15mins or so.
Maria Ravelo says
Hi! I have all the supplies to make this – but just noticed I have 2 8”x1-1/2” . I am worried this will overflow, do you have any suggestions? Would I be able to make 3 8”x1-1/2 cakes with this recipe?
Olivia says
Hi Maria! I would either make three layers (they will be thinner so you should reduce the baking time) or make cupcakes with any extra batter. It would overflow in only two 8×1.5″ pans.
Maria Ravelo says
Sounds good! Any recommendations on how many cups of batter per cake pan?
Olivia says
Hi Maria! I use a scale to dive batter evenly, but just make sure you don’t fill the pans more than 2/3rds full.
Janet says
I made this cake in chocolate,I followed the directions to the T. It was without a doubt the best cake I’ve ever made thank you so much for the recipe.
Olivia says
Hi Janet! Awesome! So glad you loved it 🙂
May says
This cake, baked in a 9 x 13 pan, was ready to come out of the oven in about 35 minutes. I iced it with your vanilla butter cream icing (half the recipe). It was not only delicious but also very moist! Adding the extra ingredients to the cake mix took away the ‘box cake mix’ flavor which made it taste more homemade. Even though the BC French vanilla cake mix was delicious with this icing, next time I will use a different flavor to give it more of a contrast taste. Thanks!
Olivia says
Hi May! So glad you liked it. Thanks for your tips and feedback!
Jane Arkell says
Hi There – Can the sour cream be traded up for heavy cream?
Olivia says
Hi Jane! I would stick with sour cream or yogurt. You need something acidic, for best results.
SandraB says
I have 2 questions. 1) if I want to use pudding would I have to sub anything out? 2). My box mix cake calls for 4 eggs should I add the 3 eggs you put on here or the 4 that’s instructed on the box??
Olivia says
Hi Sandra! I haven’t tried adding pudding and it will affect the texture of the cake. It might require some experimentation. Just use the three eggs I have listed in my recipe.
SandraB says
I was wondering if I make a two 6 inch cakes would I have enough batter for one 8 inch cake pan or two?
Olivia says
Hi Sandra! The recipe should make three 6″ cake (using 3″ tall tins). I think you could make one 8″ cake layer with the leftover batter but it would be thinner than the 6″ ones.
SandraB says
If I was to add pudding to the cake mix which item would I be subbing out? The sugar maybe?
Olivia says
Hi Sandra! I haven’t tried adding pudding and it will affect the texture of the cake. It might require some experimentation.
Kiara says
Hey Sandra,
Did you ever try it with the pudding ? If so what did you use/substitute?