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.
DeeDed says
Tried this with yellow cake mix first. Turned out amazing, my whole family enjoyed it so much that now I’m trying it with the strawberry flavor. Delicious!
Olivia says
Hi DeeDed! So glad you loved it. Let me know how the strawberry turns out 🙂
Dana Hatcher Bix says
I don’t know how it tastes yet, but I can say that it only took 30 minutes, not 50. I’m glad I set a timer and checked
Olivia says
Hi Dana! Baking times are just a guideline as every oven bakes differently. I also use baking strips (https://livforcake.com/flat-top-cakes/) which increases the time slightly. I am surprised that it only took 30mins though. Did you use two 8″ pans? At any rate, it’s good that you checked on them. I always recommend people check their cakes as they are baking as there are so many factors that affect the time. I hope you loved it!
Kristen says
I wasn’t sure how this would turn out but it was amazing. My family could not stop commenting how delicious and moist this cake was! I used Betty Crocker Super Moist Yellow Cake Mix as a base and cool whip for icing. I had a 9×13 Pyrex and lowered the temp by 25 (so 300) and baked for 50 minutes. Absolutely delicious and so easy!
Olivia says
Hi Kristen! So happy everyone loved it. Thanks for your tips!
Blair says
I am working on copying a cake recipe from a bakery that is going out of business. They are not willing to share or sell their cake recipes. So I either need a good Chocolate Cake Recipe or make a Duncan Hines cake mix better. The cake is a chocolate rum flavored cake with pineapple filling. The family has been purchasing this cake for over 40 years. I am not sure if the flavoring is just in the cake or in the filling also. I found LorAnn Rum Bakery Emulsion and used it in my first attempt. The flavoring was spot on. Sorry for the long question. Can I use your recipe on a chocolate cake mix. Or do you have a knock it our of the park chocolate cake recipe. If I can be successful at replicating this cake, I will be a family hero
Olivia says
Hi Blair! You can use this one with a chocolate cake. I talk about this in the FAQ: 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.
If you’d like to try a scratch cake instead (it’s easy, I swear) I have an amazing recipe here! https://livforcake.com/chocolate-cake-recipe/ I would do a rum simple syrup and the pineapple filling from this recipe: https://livforcake.com/pina-colada-cake/ Let me know how it turns out!
Blair Madsen says
Thank you Olivia. I wi definitely let you know how everything turns out. I am going to the store today to get a cake mix. You have a beautiful site. I look forward to exploring it.
Olivia says
Thank you! Please do let me know 🙂
Amelia says
Hi, I’ve tried your recipe and it’s fabulous, could I add a bit of melted butter to the recipe? I normally bake from scratch, I love the butter taste in my cakes, but wow this is so much easier, thank you so much for sharing with us x
Olivia says
Hi Amelia! You could replace the oil with melted butter. It will make for a slightly more dense cake though.
Cindy says
Hi Olivia,
Can I make this cake with a bunt cake pan?
Also, i have sour cream 5%M.F.
I know you suggest full fat sour cream, but I have that in the fridge.
How much shoud I use extra flour ?
Thanks in advance and for the yummy recipe. I can’t wait to try it!
Cindy 😊
Olivia says
Hi Cindy! I talk about some of this in the FAQ. You can bake it in a Bundt pan as well but you’ll need to increase the baking time. The sour cream you have will work just fine. It’s just better to have a full fat one 🙂 Use the flour amount listed in the recipe. Let me know how it turns out!
Becca says
If I wanted to bake cupcakes using this recipe, how long and what temp would be best?
Olivia says
Hi Becca! I talk about this in the FAQ: 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.
Becca says
The cupcakes were PERFECT! Definitely not used to this type of success when baking! The phrase “If I can do this, anyone can!” has never had more truth to it! Thank you so much
❤️❤️❤️
Olivia says
Yay!! So happy to hear that 😀
Christine Hirt says
Love this recipe! Thanks for sharing! Wondering if I could swap the SC out for mayo instead 🤔
Olivia says
Hi Christine! So happy you liked it 🙂 I think it should probably work fine. It will alter the flavour a bit due to the tang from the sour cream though.
Nancy says
Corrected email.
Asking if adding cocoa to this recipe would make it a good chocolate cake. Using the French vanilla cake mix
Olivia says
Ohh I see, hmm, I would start with a chocolate cake mix to get the best flavour. I dont think you’d be able to add enough cocoa to it to make the flavour come through without affecting the texture. You could try to make a marble cake though — add cocoa to some of the prepared cake batter and swirl that in.
Nancy says
This making a better box cake mix is great. It really tastes like homemade always moist and just a little dense.
Question. Have you ever used the receipt above and added cocoa to it to make a chocolate cake.
Olivia says
Hi Nancy! So glad you love it. I talk about various flavour options 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.
Heather bell says
Delicious and I already had the ingredients!
Olivia says
Hi Heather! So glad you liked it 🙂
LANA says
WILL THIS ENTIRE RECIPE FIT IN A 10X3 ROUND CAKE PAN? IF SO, HOW LONG SHOULD IT BAKE?
Olivia says
Hi Lana! 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
Baking time is hard to say, be sure to check on the cakes as they are baking.
Sarag says
Can I use buttermilk instead of milk?
Olivia says
Hi Sarag! You can give it a try but it already has a lot of acid in it from the sour cream so I would recommend regular milk for best results.
Jazz says
Yes you can use buttermilk. I use it and follow all the same ingredients.
Ashley Csenar says
I just made this recipe but had to cancel my party this weekend. Can I freeze them and use them later? If yes, how best to store them and how long can they last in the freezer? Thank you.
Olivia says
Hi Ashley! For sure, just double wrap them with plastic wrap and they will keep in the freezer for at least 3 months or so.
wendy says
I made this cake, a great recipe. I made a pudding poke cake, I used a 10×15 pan and it left room for the pudding and plenty of whipped cream on top. Just perfect. Thank you
Olivia says
Hi Wendy! I’m so glad you loved it. Thanks for your tips!
Emily says
Just made this and it turned out great! Wonderful flavor, and great structure for cutting. Will use this recipe for my daughters wedding. Just wondering if I could substitute the milk/water out for canned coconut milk to make this a coconut cake?
Olivia says
Hi Emily! So happy you love it and for sure that should work great!
Grace says
I mixed the ingredients in my food processor. I also have a silicon baking pan. I do not know what happened but my cake turned out more like a bread mixture. Any idea why? I am going to poke holes and do a tres leche. It tastes great. But it came out dry.
Olivia says
Hi Grace! Using a food processor would have caused the cake batter to be overmixed which would lead to a bread-like texture. The dryness could be due to that too and also overbaking.
A says
Can this be used for a boxed blue velvet cake?
Olivia says
Hi A! Yes, as long as it’s about 432g or 15.25oz it will work fine.
Vee says
Hello, can I use canola oil instead of vegetable oil?
Olivia says
Hi Vee! Yes, that will work fine.
Pina says
I want to use yogurt, do I use Greek or just regular yogurt? Should I strain it ?
Olivia says
Hi Pina! I think yogurt should work fine. Use Greek if you have it.