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.
Allie says
I have a lamb shaped pan that I want to bake recipe in for Easter, How long should I bake it?
Olivia says
Hi Allie! Every oven bakes differently so it’s hard to give an exact time but 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.
Michele says
Hi.
Can I use a Betty Crocker Super Moist cake mix with this recipe? That what I have on hand.
thank you.
Olivia says
Hi Michele! Yes, as long as it’s about 432g or 15.25oz it will work fine.
Avneet says
If I use 9 inch pans, how much cooking time do you recommend?
Olivia says
Hi Avneet! Baking times are just a guideline as every oven bakes differently. If you’re using two 9″ pans you will likely need to reduce the time. Here are my tips for 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.
Colleen Douglas says
PS…I forgot to mention that I used the white box cake and followed the directions to use the 5 egg whites instead of 3 whole eggs. Also, I used 2 9” cake pans. The addition of the 3/4 Tsp.of almond extract with the vanilla makes it taste like a real “bakery cake”.
Colleen Douglas says
Just made the “How To Make A Box Cake Better” and Wow! BEST cake I have ever made and I have been baking for 40 years. It was moist and dense and absolutely delicious. We do not like those fluffy, crumbly cakes in our family and I have been looking forever for a more firm textured cake recipe for a very long time. This is IT! Only changes I made…added 3/4 tsp. almond extract (in addition to vanilla extract), added 3 tbsp. melted butter to the 2 tbsp. oil because I used skim milk and light sour cream. I split each layer in two and used buttercream but the middle layer was a homemade raspberry filling. Buttercream frosting on the whole cake. Mine took about 45-50 minutes to bake. DO NOT hesitate to make this. Thank you so much for sharing such a wonderful recipe.
Olivia says
Hi Colleen! Thanks so much for your feedback and tips. I’m so glad you loved it!
Demetria says
I haven’t baked my cake yet, baking it today. I wanted to know what is the best frosting to use on this cake?
Olivia says
Hi Demetria! Any frosting will work great with this cake: https://livforcake.com/category/frostings-fillings/
C Marie says
This doctored up box recipe far exceeded my expectation! Living at high altitude, box cakes never turn out good enough to serve others, in my opinion. However, this adaption was amazing! A tender, dense crumb not unlike a pound cake, was the result. I baked this in a parchment lined sheet pan, froze, then cut into one inch squares and dipped in poured fondant for petits fours. They were the bees knees!
Olivia says
Hi C Marie! I am so happy to hear that it worked well for you. Thanks for the feedback and tips!
Karen says
Hello, I tried this recipe and it was lovely. But I am making an alphabet cake (for the first time) and think it may be a bit dense to be supported by dollops of buttercream between the two layers. What do you think? Or could I make the cake less dense somehow (using eggwhites and how many – do I beat up separately before adding?).
Your help is appreciated – I need to make the cake for my son’s birthday this weekend!
Thanks
Karen
Olivia says
Hi Karen! I do think the cake would be too heavy for the whipped cream. Can you use buttercream for the dollops instead? It wont be easy to modify this one to be lighter and would require some testing.
Erin says
Can I add fresh blueberries to this for cupcakes?
Olivia says
Hi Erin! Yes, that should be fine. Be sure to toss them in some flour first before gently folding them into the cake batter at the end.
Gemma says
How many days advance can I bake the cake
Olivia says
Hi Gemma! The cake will stay fresh for 2-3 days at room temperature or in the fridge. Any longer than that and I’d recommend to double wrap the cooled cake layers in plastic wrap and freeze for up to 3 months. Take out 2-3 hours before assembly.
Desiree Hall says
This is a perfect recipe. I used a sheet pan so I could cut it in half and have perfect rectangular layers and it came out PERFECT at 350° for 21 minutes exactly. I don’t think I’ll ever use another recipe for vanilla cake.
Olivia says
Hi Desiree! So happy you loved it. Thanks for your tips!
Jessica says
Hey Olivia, I see this serving size is for 12. Is that 12 cupcakes? I’m needing 24 cupcakes and wondering if I should double this recipe? Thanks!
Olivia says
Hi Jessica! No, that’s 12 slices of cake. This recipe as is should make at least 24 cupcakes depending on size.
Selina F says
I’ve used this twice now; once for strawberry cake mix I bought in error which I turned in strawberry Santa Hat Cupcakes for the holidays. Then again for St Patrick’s day, using white cake dyed green with food coloring. I’m making chocolate for Easter, using Devil’s Food Box and wonder for the add ins if I should include cocoa powder to carry through the chocolate flavor. Let me know your thoughts. Thank you!
Olivia says
Hi Selina! So happy you love this one 🙂 I talk about how to modify it to chocolate in the post:
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.
Let me know how it turns out!
Selina F says
magnifique! Although they’re definitely more airy than the white cake version. Thank you for your site, and for your attentiveness and tips for us! I wish I could show you a photo of the end result! My coworkers love they have a baker in the mix, and thanks to your recipe it looks like I’ve been doing this for years. Have a blessed Easter.
Olivia says
Yay! So glad they turned out 🙂 I’d love to see a photo, you can email me at livforcakeblog@gmail.com Have a wonderful Easter!
Jazz says
Hi
I tried this recipe and it indeed was good.. it was a little on the sweeter side for me but it was still good.. and the texture was a beauty… Quick question can this batter be divided into 3- 8inch pans. The one I made previous was divided into 6 inch plus I did a few cupcakes from the batch
Olivia says
Hi Jazz! So happy you loved this one. Yes, you can do three 8″ instead. The layers will be a bit thinner so be sure to reduce the baking time.
Christina says
Can I make this without sour cream/yogurt? I currently don’t have any at the house.
Olivia says
Hi Christina! No, it won’t bake up properly and will be too dry.
Trista says
Hullo! Would cake flour work for this rather than all purpose?
Olivia says
Hi Trista! Yes, that should work fine.
Bianca says
Hello! Wanted to know if i added vanilla instant pudding, if it would ruin the overall flavor. Or is it best to omit? I see many use instant pudding to amplify flavor of box cakes. Thanks for letting me know
Olivia says
Hi Bianca! For best results I would make the recipe as is.
Joanna says
Can I use a 13×9” pan for this recipe?
Olivia says
Hi Joanna! Yes, that should work fine. You may need to adjust the baking time.
Michele says
This is the only recipie I use for white cake! Everyone always raves about it! You can’t tell it’s not completely homemade! The only change I made was lowering oven temp to 300&baking for65-70minutes.Thank you!
Olivia says
Hi Michele! So glad you love it, thanks for your tip!
Leticia de la de la caridad hidalgo says
Hello Michele,
Why did you chanfe the temperature and time? Im asking because I have some issues with the humidity on upper part on the cake…
Rajni says
Hello Olivia, Can I replace egg with something else in this recipe?New baker here, thank you in advance for your response 🙂
Olivia says
Hi Rajni! For best results I always recommend following a recipe as written. If it’s an egg allergy I would look up egg substitutes in baking and try some of those options. It might affect the texture though. Let me know what you try!
Salma says
I’ve been using this recipe for over a year whenever I use cake mix. My family always thinks I’m making cakes from scratch, they don’t believe it’s just a cake box but better and improved! Many thanks to you!! ♥
Olivia says
Hi Salma! So happy to hear that. Thanks for the feedback!