Take your box cake mix to the next level with this easy recipe! A few simple additions make it extra moist and delicious.
Alright, *almost* scratch cake is a bit of a stretch. It’s mostly a box cake with stuff added in to make it even better.
Some bakers scoff at box mixes, think it’s sacrilege and only bake from scratch. I’m a whatever-works-for-you kinda baker and sometimes it’s just easier to whip out a box.
How to Make Box Cake Better
Adding a few simple ingredients makes a world of difference. Trust me you will never go back to a plain old box cake mix ever again!
Here’s what you’ll need:
- box cake mix
- all-purpose flour
- sugar
- salt
- large eggs
- water (or milk)
- vegetable oil
- vanilla
- sour cream
The sour cream is the secret ingredient I think that makes this doctored box mix extra moist and flavourful.
I recommend using full-fat sour cream because really, we’re not about saving calories at this point, right?
Boxed Cake Mix Recipe
Making this cake is just as simple as any box mix, just with a couple of other ingredients. To make it all you need to do is:
- whisk the dry ingredients together
- add the wet ingredients
- mix on low until combined
This recipe works great for two 8″ cake pans or three 6″ pans. It can be scaled up for larger pans though too. I use this site as a guideline when I’m scaling recipes up or down.
I like to use Homemade Cake Release on my pans and line them with parchment to make sure the cakes come out perfect every time.
I also use Baking Strips around the sides of my cake pans to make sure the cakes bake perfectly flat and don’t require any trimming (no wasted cake scraps!).
If you’d like to make your cake extra moist (or if you’re worried you’ve over baked it) you can add some Simple Syrup to the cooled cake layers. I recommend trimming a bit of the top crust first so the syrup really soaks into the cakes.
These days I mostly bake from scratch, but I used to use this recipe all the time when I was focussing on cake decorating. It bakes up a very sturdy and delicious cake!
I’ve yet to recreate the delicious flavour and texture of a classic vanilla box mix cake though. My Vanilla Cake recipe comes close, but it’s not quite the same. It is delicious though too, so you should try it if you haven’t!
I really like this recipe because it makes the box mixes a little more dense and super moist. This recipe is GREAT for a cake that will be decorated, stacked, etc. as the cakes have really good structural integrity.
I hope you love it as much as I do. Happy Baking!
Easy Buttercream Frosting Recipes:
- Simple Vanilla Buttercream
- Whipped Chocolate Buttercream
- Baileys Chocolate Buttercream
- Cream Cheese Frosting
- Whipped Chocolate Ganache
Frequently Asked Questions
How Can I Convert This Recipe?
- This recipe makes two 8″ or three 6″ cake pans. You can use two 9″ as well but the layers will be thinner (reduce baking time accordingly).
- To make cupcakes, all you need to do is reduce the baking time. Start checking at 15mins or so. The recipe should make about 24 cupcakes depending on size.
- You can bake it in a 9×13 pan. Baking time will be slightly shorter.
- You can bake it in a Bundt pan as well but you’ll need to increase the baking time.
- For all other conversions, I use this site as a guideline.
- Baking time will vary if you change the pan size. Every oven varies so I can’t say for certain what you’ll need to adjust it to. Be sure to check on the cake as it’s baking.
Will This Work With Any Box Cake Mix?
- I’ve only used this method with yellow/white cake mixes, but it should work just fine with any kind of box mix.
- For chocolate cake mixes, instead of adding 1 cup flour, you can add 3/4 cup flour and 1/4 cup cocoa powder if you like.
- For a pure white cake, use a white cake mix and 5 egg whites in place of 3 whole eggs.
- For box mixes, my go-to’s are Betty Crocker and Duncan Hines. The French Vanilla flavour is my favourite.
- You can easily add some sprinkles to make this a funfetti cake instead, but be sure to use either jimmies or confetti as the small round nonpareils will bleed into the batter.
Other Tips for making this Doctored Cake Mix:
- Do not also use the ingredients listed on the back of the box mix. Only the components in the recipe.
- Be sure to use room temperature ingredients as this will yield the best results.
- Use full-fat sour cream for best results. Yogurt is a good substitute as well.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!
How to Make Box Cake Better
Ingredients
- 1 box yellow/white cake mix* 432g, 15.25oz
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 3 large eggs room temperature
- 1 1/3 cup water or milk room temperature
- 2 Tbsp vegetable oil
- 1 cup sour cream one 250g carton, room temperature
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325°F.
- Grease and flour two 8" cake rounds (I use Homemade Cake Release), line with parchment.
- Wrap cake rounds with damp Evenbake strips (optional).
- Combine all dry ingredients and whisk together.
- Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
- Divide the batter between the pans and bake for approximately 50 minutes.
- Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.
Mickey says
This recipe is FIRE! Luv it, cakes turn out great every time, thank you!
Olivia says
Hi Mickey! So glad you love it 🙂
Jolene Hampton White says
Cannot speak to the flavor yet, but the recipe DEFINITELY requires THREE 8 inch pans or TWO of the 9 inch! I tried it for the first time to make a layered birthday cake for hubby’s 81st tomorrow and the pans are running over. Also wondering why you recommend 325 instead of 350 for oven temp. I’ll be doing a lot of surgery to make this birthday cake presentable!
Olivia says
Hi Jolene! Do your pans taper on the sides? Or are they less than 2″ tall? Those are the only reasons they wouldn’t work in two 8″ pans. The cakes bake right to the top of two 8×2″ pans.
Lover says
Thanks for the recipe I appreciate it .❤❤❤❤❤
Olivia says
So happy you like it!
Kim says
Can I add bananas ? If so how many ? And do I need to change anything else ?
Olivia says
Hi Kim! Not easily, no. If you’re looking to make this a banana cake by using mashed banana you would need to make adjustments but it would require some experimentation to figure out what works.
Ellie says
Hi.
Thanks for the recipe. If I chose the Betty Crocker red velvet, shall I treat it as a chocolate mix and use the addition of 3/4 cup flour and 1/4 cup cocoa as noted above?
I am semi naked frosting the cake so want to use red velvet to yield a tight caramelised crumb!
Thanks in advance 😊
Olivia says
Hi Ellie! That much additional cocoa will affect the color. If you like you can take out 2 Tbsp of flour and use 2 Tbsp of cocoa. I just think 1/4 will be too much. If it were me though, I’d just do all flour. Let me know how it turns out!
Andria says
Hello! I’m looking forward to trying this recipe. You mentioned using both 8″and 6″pans in the post. Do you have a bake time for the three 6″ option? Thank you!
Olivia says
Hi Andria! It should be similar but be sure to check on the cakes as they are baking 🙂
Sandy says
This cake is currently baking.
I made the following changes :
Mayo instead of sour cream as I didn’t have any on hand.
Added sprinkles to the batter 🙂
Looking forward to the result.
Olivia says
Hi Sandy! I hope you loved it 🙂
Angeline says
Hi. Did this work with using th mayo?
Myah's mom♡forever13♡ says
I only wanted to say that mayo should work just fine and should turn out delicious still. I’m assuming you’ve already found that out though considering the date of your comment/question. I use mayo all the time though 🙂 happy baking everyone!
Olivia says
Thanks for the tip!
Taylor Holmes says
Can I use buttermilk to sub for the sour cream and still use the same amount of milk or less of it?
Olivia says
Hi Taylor! No, the batter will be too thin then and I’m not sure how well it would bake up. For best results, make the recipe as written.
Nikki slate says
Absolutely delicious. I really doubted this would come together because the batter was so wet but it’s perfect. Thank you so much!
Olivia says
Hi Nikki! Thanks so much, I’m so happy you loved it 🙂
Tonya says
Can I use mayonaise in place of sour cream?
Olivia says
Hi Tonya! I haven’t tried it myself so I can’t say for sure. I suspect it would probably be fine though.
Pam V says
I’m going to make this recipe, but I want to use a 9×13 sheet cake. How long should I cook it? Thank you!
Olivia says
Hi Pam! Baking time should be similar but will depend on your oven too. Be sure to check on the cake as it’s baking.
Marisa Mazzarella says
I used your recipe for banana cake and it turned out wonderful
Olivia says
Hi Marisa! I’m so happy you liked it 🙂
Hemangi says
Hi wanted to make an Oreo cake for my daughters birthday do I toss crushed Oreos in flour before gently folding them at the end to the batter? Thank you
Olivia says
Hi Hemangi! Yes, I would toss them in some flour.
Jayne says
A definite keeper. I used a Hines Deviled Food cake mix it was dense delicious and moist. Thank you for the great alterations
Olivia says
Hi Jayne! I’m so happy you loved it. Thank you!
LUCILA AMAYA says
My boxes of mix are one 15.25 oz. Do I need to adjust the measurements?
Olivia says
Hi Lucila! That is the same size I use. No need to adjust.
louann gardner says
How do you accommodate the reduced ounces now found in box cakes? Duncan Hines is 15.25 oz. and Betty C 16.25 oz. I assume this was written when Box Cakes were universally 18.25 ounces
Thanks!
Olivia says
Hi Louann! The box I used is 432g or about 15.2 oz 🙂
Horace says
Could you use extracts, vanilla or almond, to make the cake even more tasty?
Olivia says
Hi Horace! For sure! Any additions you like.
Tiffany says
Hello, I would like to bake this the night before to save some time on the day of the party. Do you recommend wrapping tightly in plastic wrap and storing at room temperature? Or refrigerator? Thank you!
Olivia says
Hi Tiffany! If just the night before you can keep it at room temperature. If longer I recommend freezer vs fridge as the freezer helps lock in moisture.
Adrienne says
I used this to make a funfetti cake for my daughter’s birthday. I loved that it made the cake a bit denser (but still super moist) which allowed me to cut it into the shape I wanted without it crumbling apart. I got so many compliments on the texture and flavor of this cake. Thank you for sharing this!
Olivia says
Hi Adrienne! So glad you liked this one 🙂 Thanks for the feedback!
Mary Ellen says
Can I use this recipe for red velvet box cakes?
Olivia says
Hi Mary Ellen! Yes, that should work fine.
Kayla says
I was wondering if I could use this and try to make a version of a pina colada cake? A lot of those recipes call for coconut milk would that be ok to replace the milk with?
Olivia says
Hi Kayla! For sure, coconut milk would work great. Be sure to use the canned kind and make sure it’s liquid – not too thick/chunky. You can hear the milk sloshing around when you shake the can.