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.
Kayy says
Hi! I rarely buy box cake because I find it overly sweet 🙁 with this recipe, how’s the sweetness level? will it ruin the cake if i reduce the sugar? thank you! 🙂
Olivia says
HI Kayy! This is on the sweeter side for sure. You can leave out all or part of the additional sugar if you like 🙂
Felicia says
Making them for the first time ever for a party omg what’s the baking time for cupcakes portions
Olivia says
Hi Felicia! I talk about this in the Tips section of the post: 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.
Krupali says
Hi! Can I use this recipe to make marble cake? If yes, how would I split the batter and add cocoa?
Olivia says
Hi Krupali! Yes for sure. Just separate the batter however you want, if you want more chocolate vs vanilla. Half and Half works too. Then just add some cocoa powder to one and mix it in. I would start with 1/4 cup and see if that’s enough for what you want.
Wendy says
Hi! I want to use your recipe and make cupcakes. So just curious, would You still do 325? Or 350 like the box instructions?
Also, totally ordering cakes strips for my next cake!
Olivia says
Hi Wendy! Either will work, honestly. I’d still do 325. If you do 350 you’ll need to reduce the baking time. Let me know how you like the baking strips!
Ray says
I’ve made this cake with both French vanilla and chocolate box mixes. It’s easy and has been delicious every time. I’d like to substitute eggnog for the milk. I’ll post how it turns out after I try it.
Olivia says
Hi Ray! So glad you loved it. Thanks for the feedback! It should work fine with eggnog, but I’d recommend using a thinner one if you can find it. Also add some nutmeg and rum extract instead of vanilla!
Dana says
I loved the cake, but it turned out with lots of air holes throughout! Is there something I did wrong?
Olivia says
Hi Dana! So happy you loved it. Holes are most often due to overmixing the cake batter. There are a few other culprits though. My friend Janice over at Bake School has a great post about it: https://bakeschool.com/large-holes-inside-of-cake
Daphne says
Great recipe! I used it once to make a ball cake. This time, I’m wanting to make three 9 inch cake rounds. I was thinking doubling the recipe should be enough batter. But I’m not sure how full the pans should be. Maybe a cm from the top? What do you think?
Thanks!
Olivia says
Hi Daphne! 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
I think doubling would be a good plan for three 9″ (and easiest in terms of ingredient amounts). I usually recommend filling the pans no more than 2/3 full ot so. You can make cupcakes with any extra batter 🙂
Daphne says
Great, thank you! Do you think I would need to increase the baking time since they’re 9 inch, not 8 inch?
And I’ll have to cook the third one on it’s own, so do you know how long I should bake just one for?
Jackie says
I want to make a thin layer cake and this batter looks thick. Do you have any suggestions for thinning the batter down and not take away from the flavor?
Olivia says
Hi Jackie! The batter should not be super thick. It is pourable and much thinner than most of my cakes. I would not add anything to thin it out more as that would change the texture of the baked cake.
Claire says
What size pan did you use for your cake?
Do you add in the wet ingredients one by one, or do you combine them and then add them to the dry?
Thank you,
Claire
Olivia says
Hi Claire! All of the details of this are in the recipe at the bottom of the post. I used two 8″ pans but you can use three if you like, you’ll need to adjust the baking time. I add all the wet at once and dont combine them first but either way will work too.
JeriLyn says
Can you make this in a 9×13 pan instead of 2 rounds?
Olivia says
Hi JeriLyn! Yes, that should work fine. You may have to adjust the baking time.
Marlo says
Perfection every time no matter what size or flavor cake. Thank you so much for this recipie.
Gina says
I didn’t think so I measured your recipe out for tomorrow but held off with the pumpkin. I’ll make a pumpkin cheesecake to go In between the cake layers. I’ve made so many cakes from scratch but your doctored up cake mixes r the best they r my go too. Thanks for getting back to me😊
Olivia says
Good plan! I think a pumpkin cheesecake layer in between will be delish!
Gina says
Love your recipes can I add pumpkin purée to this recipe?
Olivia says
Hi Gina! No, adding pumpkin would affect the texture and moisture levels. It would require some experimentation to get the correct proportions.
Shara says
Used this with your American buttercream frosting for my daughter’s birthday cake! Got rave reviews!!! I didn’t have enough sour cream so I subbed half of it with lemon-lime Greek yogurt because I didn’t have plain… Will definitely make again!
Olivia says
Hi Shara! I’m glad you loved it 🙂
Lisette says
How many boxes of cake mix will I need to make a half sheet cake 12x18x2 in size?
Olivia says
Hi Lisette! 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
TroSharrah says
This is just my second time making this cake from “scratch”, and I tend to spoil my coworkers with cupcakes, in which they like, as well as me.
Believe it or not, I actually used Greek yogurt instead of sour cream, and as always, came out delicious.
Olivia says
Hi TroSarrah! Glad you love it! Thanks for the tip about the Greek yogurt, that should work totally fine as a substitute 🙂
Sheila says
I have a small bakery and this is the only recipe I use for cakes and cupcakes. It consistently turns out perfectly. It also works with any cake mix. I have used chocolate, spice and vanilla, but my most ordered is the red velvet.
Thank you for this wonderful recipe!
Olivia says
Hi Sheila! Thanks so much for the feedback and tips 🙂 I’m glad you love it!
Jackie says
At Shelia, for the red velvet, did you just substitute a red velvet cake mix and continue with remaining ingredients?
Olivia says
Hi Jackie! You can just swap the RV cake mix right in and use everything else as listed in the recipe.
Christin says
Hi and thank you for this!! Can I use this for cupcakes too ????
Olivia says
Hi Christin! Yes, I talk about that in the post.
MeganK says
Hello! I’ve seen a couple comments that say use with a 432g box but I only have 470g cake mix. Can I increase the ingredients or Isco that not possible using this recipe?
Olivia says
Hi MeganK! I suspect the 470g box will work just fine with these amounts. Increasing it would be tricky as you’d end up with some odd numbers.
Cari says
Hello! How should I store these cupcakes? Are they room temp safe for 24 hours? Baking today and enjoying tomorrow. Thank you!
Olivia says
Hi Cari! Room temp should be fine for 24hrs.
Christine Sears says
Best cake I’ve ever made!
Olivia says
Thank you Christine! I’m so happy you loved it 🙂
Christy says
I love this recipe! I use it with a strawberry cake mix, because I have never, ever, ever gotten the strawberry flavor quite right and believe me I have tried. When people ask me for a strawberry cake, unless it is fresh strawberries and cream, they are thinking of a nostalgic strawberry box mix. I only add two tablespoons of strawberry spread to it. I follow everything else. This cake has a wonderful texture and has been highly complimented. A baker at a very popular local restaurant here told me he had given up on strawberry cake until he tasted this version when I made cupcakes for a friend’s wedding.my mom uses this Dr. Up formula for everything she bakes too, all kinds of flavors. This is a great formula.
Olivia says
Hi Christy! Thanks so much for the amazing feedback. I’m glad you love it as much as I do! Strawberry flavour can be tricky to get across and a cake mix is a great start. If you haven’t already, see if you can find some freeze dried strawberry powder. That is SO great for adding true strawberry flavour to cakes and frostings.
Christy says
I appreciate your advice. While I did like the freeze dried berries in frosting, I was less successful with it in the cake. Thinking back to my timeline of experiments, I had not yet settled on your vanilla cake from scratch as my go to recipe. Maybe I could try it again with that but for real, the doctor up cake mix has wowed a lot of people. Any chance I get, I refer people to Liv for Cake. Thanks for being such a reliable source of great information.
Olivia says
Thanks so much Christy! I do have a from-scratch strawberry cake using FD powder but it is on the denser side: https://livforcake.com/strawberry-cake-mascarpone-buttercream/
Brittany says
Do you use water or milk in your recipe? Love strawberry cupcakes but can never get them right. Thanks in advance