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.
Meg says
You mention using either water or milk- we don’t drink dairy milk so we typically don’t have it on hand- is there a noticeable difference in taste/texture of doing water instead of milk?
Olivia says
Hi Meg! No, the cake will be delicious either way. You could also use a non-dairy milk if you like.
Ivy says
Does the cooking time change if you use a 13×9 glass pan?
Thank you for the yummy add ins.
Olivia says
Hi Ivy! Yes, the baking time will need to be adjusted. Here are my tips for checking 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.
Arthu says
Instead of oil I like to replace butter . What is the ratio to use butter ?. Should I need to make any changes in the ingredients ?
Olivia says
Hi Arthu! You would use the same amount of melted (cooled) butter, but note that the cake will be denser. It’s already more on the dense side so I would use oil if possible.
Brylei says
I would trust this woman with my life🤣 this cake is so good
Olivia says
Hi Brylei! I am so happy you love this one. I hope you try some other recipes 😀
Rose says
Can i add sour cream to a boxed chocolate cake?
Olivia says
Hi Rose! You can use a boxed chocolate cake with my recipe here and add everything else listed as well.
Connie says
How would I do make it, if I want to use a white cake or vanilla cake with strawberries in syrup?
Olivia says
Hi Connie! I talk about the white cake in the FAQ section above the recipe. I’m not sure what you mean about with strawberries in syrup, can you clarify?
Melissa says
Hi, is this cake recipe good (appropriate) for stacked/tiered cakes?
Olivia says
Hi Melissa! Yes, provided the cakes are properly supported.
Nancy says
Hi would you recommend this recipe for cupcakes or would it be too dense? Thanks
Olivia says
Hi Nancy! I think it would be delicious as cupcakes personally, but I do prefer my cakes on the denser side vs light & fluffy.
Mary Pidgeon says
Used this for my white cake today. It was great. Thanks for sharing.
Olivia says
Thanks Mary! So glad you liked it 🙂
Theresa says
Loved the recipe! I added some strawberry greek yogurt in place of the sour cream! Baked about 10 minutes longer as I made a bundt cake! It was delicious!
Olivia says
Hi Theresa! So glad you loved it. Thanks for your tips!
Paige says
My husband loves a white came with almond flavoring. Do you think if I substituted almond extract that would be ok or do I need to do half almond half vanilla? I don’t want the almond to be too powerful or too fake tasting.
Olivia says
Hi Paige! I find almond extract to be very strong. I would leave the vanilla as is and add 1/4- 1/2 tsp almond extract. It will be a delicious combo 🙂
Paige says
Thank you and thanks for answering so quickly! Making it now!
Trina Bibik says
I used a box lemon cake and it was amazing! Seriously one of the best cakes I have had. I thought I cooked it too long because the outside was a medium brown, but it was perfect inside! I have tried other recipes that claim to make the box cake better and really never noticed a difference. This one completely transformed it into a delicious sponge cake! I will use this recipe from now on! Thank you, thank you!!
Olivia says
Hi Trina! I am so glad you loved it. Thanks so much for the feedback!
Amber says
Hi using a 9×13 pan…. What would the temp and time be?
Olivia says
Hi Amber! The temperature would stay the same. Baking times are just a guideline as every oven bakes differently. If changing the pan size you’ll need to adjust and monitor the cake as it’s baking.
Hemangi says
Hi if I’m making a 6 inch 3 layer white cake with orange marmalade ..will that feed 12-14 people using 1 box of white cake mix or maybe use 2 boxes with leftover batter? And would it be best to assemble the cake the day before since it has homemade marmalade in the filling? I’ve never used fresh fruit in my cake so kinda nervous! Thank you Olivia
Olivia says
Hi Hemangi! One full recipe of this cake will feed 12 people generously. If you’re using a softer filling, be sure to do a sturdy buttercream dam to hold it in. The day before should be fine but day of would work fine too. I hope that helps! Let me know how it turns out 🙂
Lori says
I made a boxed carrot cake and it was amazing this way!!
Olivia says
Hi Lori! Thanks for the feedback. I’m so glad you loved it!
Stephanie says
If I wanted to have a white cake, could I omit the yolks and still get a great result with this recipe?
Olivia says
Hi Stephanie! I mention this in the post: For a pure white cake, use a white cake mix and 5 egg whites in place of 3 whole eggs.
Candise says
Can you taste the sour cream? And must it all be at room temperature?
Olivia says
Hi Candise! You can’t taste it at all. And yes to room temperature.
Jenny says
Can these be made ahead of time and frozen without being frosted?
Olivia says
Hi Jenny! For sure. Just double wrap them in plastic wrap and they will keep for 3 months in the freezer.
Angela says
Use this recipe all the time. I’ve used coconut yogurt. Amazing
Olivia says
Hi Angela! So happy you love it. Thanks for the tip!
Joy says
I made this cake last weekend and was perfect. I’m looking to make this cake again for a birthday this weekend. The catch/question – they want strawberry cake made with fresh strawberries. Can I substitute the milk with strawberry puree? I feel like it would be okay.
Olivia says
Hi Joy! No, replacing all the milk with strawberry puree would make the cake very dense. I’d recommend using a strawberry cake mix if you can find it. For fresh strawberries it would require some experimentation on proper ratios to get the texture right.
Laura McCormack says
hi
could I use vanilla yogurt? instead of sour cream
Olivia says
Hi Laura! Yes, that should work fine.