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.
Laura says
I have made this cake twice and absolutely love the flavor. One issue I have noticed each time I’ve made these cakes is that they seem to fall a little once they come out of the oven. In my most recent bake, one of my cakes fell significantly from the middle all the way to one outside edge. Any advice? I am following your recipes exactly- using a cake release, parchment paper, and even bake strips.
Olivia says
Hi Laura! Strange that it would fall only to one edge. Usually if cakes fall after being taken out of the oven that means they weren’t done baking yet. Elevation can play a part though. Are you at high elevation by chance?
Laura says
I am not at a high elevation, I am in the Tennessee valley. I wonder if I am pulling them too soon. At 50 minutes, the center was still a little giggly, so I left them in a few minutes longer. Maybe my oven cooks a little differently. I’ll try adjusting the cooking time and baking them a little longer. Third times the charm, hopefully!
Olivia says
That could be it for sure. Here are the steps I run through with every cake I bake to test if they are done:
1. Peek through the oven window. To see if the cakes are a nice golden brown (doesn’t really work for chocolate cakes).
2. Nudge the oven. Gently nudge your oven (assuming it’s free-standing and not built-in). If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.
3. Nudge the pans. Open the oven and gently nudge the pans. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.
4. Poke the cake. Gently poke the top of the cake with your finger. If the cake is firm and springs back, it’s ready for the next step.
5. Toothpick test. Insert a toothpick into the middle of the cake. When there are a few crumbs on the toothpick, the cake is ready. You want crumbs on there because the cake keeps cooking when you take it out of the oven.
Catherine says
Hello! How many cups of batter does this recipe make?
Olivia says
Hi Catherine! I’m sorry, I’ve never measured it myself so I can’t say for sure. It bakes two 8×2″ pans that bake right to the very top.
Arthu says
Anything to replace sour cream ?
Olivia says
Hi Arthu! Yogurt would work well as a replacement.
diane says
Following your directions, would this make 4 6″ round cakes? If so, how much batter in each pan?
Olivia says
Hi Diane! Yes, that should work fine, but baking time will be different. Do you have a scale? I would weigh the batter and divide by four.
Alissa says
Hello! My daughter wants a rainbow cake and if I use three full eggs it will color the batter yellow which will give me mixed results with achieving a true blue or red…can I use just egg whites? Am I incorrect in believing the yolks will cause a problem for my desired effect? If using just egg whites do I stick to three or use four? Should I use an egg substitute like potato flakes instead? Thanks in advance!!
Olivia says
Hi Alissa! Yes, whole eggs will give the batter a yellow tint. I would use 5 egg whites in place of 3 whole eggs and increase the oil to 3 Tbsp (to account for the fat lost from the yolks). Let me know how it turns out 🙂
Alissa says
Thanks Olivia! The cake baked really well!! It is moist, dense, and even. I measured out 2C of batter for each one of three 8” pans, red, blue, and green. I think the wraps I used on the pans made the cake a little sticky around the edges, or maybe the coloring had something to do with it, but otherwise fantastic results. Thanks again!
Olivia says
Yay! So happy to hear that 🙂 Thanks for the update!
Dee says
Can I use butter in place of oil?
Olivia says
Hi Dee! Yes, you can use cooled melted butter instead but it will make for a slightly denser cake.
June says
So which do you use, milk or water ? I want to try your French vanilla but don’t know which one to use.
Olivia says
Hi June! I’ve used both successfully. Either works but milk gives a slightly richer cake. I use milk mostly now.
Michele Gravina says
This was SO FANTASTIC!!! I used Betty Crocker Vanilla box and followed the instructions exactly, except I added almond extract. I used 325 convection to bake, so the time was less. I made 12 cupcakes (about 18 mins) and 1 – 8″ round pan (for about 30 mins only). This cake was exactly what I wanted, DELCIOUS>
Olivia says
Hi Michele! So glad you loved it 🙂 Thank you for your tips!
Ana says
Hello;
Can I replace the Sour Cream for Instant Pudding? What I need to do in that case? How many packets of Instant Pudding I will need?
Thank you for your help.
Olivia says
Hi Ana! No, you can’t replace the sour cream with instant pudding. They won’t give the same result.
Ron Keller says
Just made this. AAAAAMAZING! I’m so glad I found this page via a quick Google. Thank you so much.
Olivia says
Thanks so much Ron! I’m so happy you liked it 🙂 Please let me know if you try any others!
Tamara h says
What about boxed red velvet cake? I like the sour cream idea. Would it be okay in my red velvet cake? Or do you have any similar suggestions?
Olivia says
Hi Tamara! I think that would work great, just use a red velvet box mix and the rest of the ingredients here. Since you’re adding a bit more flour, you can add some extra red food coloring to the batter if you like.
Kathleen Lencioni says
Thank you for your help! I’m needing to add cranberries so I need a cake that is a bit more on the dense side,so the fruit doesn’t sink.
Olivia says
Hi Kathleen! You should give my vanilla cake a try: https://livforcake.com/vanilla-cake/ The batter is on the thicker side. Be sure to toss the cranberries in flour first. I also have a Cranberry Orange Cake that is delicious! https://livforcake.com/cranberry-orange-cake/
Paula says
Hello there! I want to use this method with a lemon cake (and will top the layers with lemon curd). I saw that you mentioned the sugar can be reduced. How much do you think it can be reduced without throwing off the liquid to solid ratio and changing the texture of the cake? As luck would have it my oven is on the fritz (right before Thanksgiving!) so I’m going to try making a smaller 3-layer cake in my toaster oven. I will check the sites that you reference for using a different cake pan size but I’m wondering if cooking 3 separate layers one at a time (because only 1 cake pan will fit in my toaster oven) will impact it. In other words, if the batter sits out for a while, will that have a negative impact? Thanks for any advice you can provide.
Olivia says
Hi Paula! You could probably try leaving out the additional 1 cup of sugar. It would probably work fine. Reducing it to 1/2 cup will work for sure. Keep in mind that the tartness of the lemon will cut some of the sweetness too. For baking them separately, it’s not ideal. It’s best to bake cakes right away as the raising agents start working as soon as the batter is mixed. It has been done though. I would chill the extra batter as each layer is baking. Let me know how it turns out!
Lynn says
Can you tell me how many cups of batter I would need to use for a 9×13 cake pan? And also how long to bake for? Thank you.
Olivia says
Hi Lynn! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Based on that it should work fine in a 9×13 as is. Baking time will vary though and I can’t say for certain how long as I haven’t tried it. Be sure to check on the cake as it’s baking.
Connie Rochelle says
please include in your notes that if a bundt pan is used there is way to much batter so fill it and bake the remainder in cupcake form or something. I just now made a chocolate cake with your recipe above and put in bundt pan but did not heed my advice and it spewed all over the oven, I got it captured on a cookie sheet and it finished baking, it’s all down the sides of the pan, sunk in the middle it’s a mess, but not to worry I think it will probably taste fine and i’m not fixing it for a party just for hubby and me. I wish I could show you a picture its a mess!!! but I’m going to try it again sometime and put in a 9 x 13
Olivia says
Hi Connie! Do you happen to know what size your Bundy pan is? I wonder if it’s a smaller 10 cup vs 12 cup. Let me know if you know so I can add that. Glad you were able to capture the spillage on a cookie sheet! Nothing worse than that all over the bottom of your oven. Strange that it sunk in the middle though, is it possible it wasn’t finished baking? Or did you open the oven door before it was set? At any rate, thanks for your input. I hope it turns out better in the 9×13! You can send me a picture at livforcakeblog@gmail.com 🙂
JoAnn Christopherson says
I asked for an ingredient substitution.
Cream cheese – not sour cream!
If I want to use CREAM CHEESE in a recipe, what ingredient does it replace in the box recipe)
CREAM CHEESE – not sour cream!
Olivia says
Hi JoAnn! I’m sorry but I haven’t experimented with cream cheese in cakes myself.
Christine says
JoAnn, why are you being so rude, just to ask a question?
Sarah Ali says
Love this will give a try. Do you think 2 box mixes will be enough for 9×3 layers please?
Thanks
Olivia says
Hi Sarah! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Katie says
I’m using this exact recipe but in two 9in pans what would you recommended I cook them at and for how long ?
Olivia says
Hi Katie! Baking time is hard to say as ovens vary a lot. The layers will be thinner so it will definitely take less time. Start checking them at 30mins to see how they are doing. Here are my tips on testing if a cake is done:
1. Peek through the oven window. To see if the cakes are a nice golden brown (doesn’t really work for chocolate cakes).
2. Nudge the oven. Gently nudge your oven (assuming it’s free-standing and not built-in). If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.
3. Nudge the pans. Open the oven and gently nudge the pans. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.
4. Poke the cake. Gently poke the top of the cake with your finger. If the cake is firm and springs back, it’s ready for the next step.
5. Toothpick test. Insert a toothpick into the middle of the cake. When there are a few crumbs on the toothpick, the cake is ready. You want crumbs on there because the cake keeps cooking when you take it out of the oven.
Rebecca says
Thanks for the recipe! Do you know how many cups of batter results from the recipe? 5? 6? I would like to split it between 3 8” rounds and I think that requires 6 cups of batter.
Olivia says
Hi Rebecca! I don’t know for sure, but it should work fine between three 8″ rounds if you don’t mind slightly thinner layers. I bake it in two 8×2″ pans and the cakes bake right to the top.
Deana Stowman says
Obb bp followed the instructions exactly and my batter came out as grub by as can be. I figured. That would never bake properly and threw it away bud it supposed to be so runny?
Olivia says
Hi Deana! The batter is runnier than a scratch cake batter, but shouldn’t be super thin. You can see the proper consistency in the video.