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.
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!
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.
Notes
*I use French Vanilla, but you can use any yellow/white cake mix for this. I haven't tried with other kinds, but I imagine it would yield similar, delicious results.
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
Originally published on Oct 10, 2014
Learn How to Bake the Perfect Cake!
Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!
I have used a similar recipe for a few years. I’m noticing that the cake mixes have been reduced to 13.? Oz. Have you noticed and have you adjusted the amounts on the other ingredients to accommodate this unfortunate change?
Hi Caye! So frustrating! I have noticed the change but have not had a chance to test it out yet. I did see that they still use the same amount of eggs and liquid as the older boxes so I’d be inclined to try the recipe as is even with a slightly smaller box.
Hi Leah! It depends on how many pans you use and how tall they are. It’s really hard to say as every oven bakes differently too. 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.
Hi TD! Sorry to hear you had trouble with this one. It sounds like something went wrong along the way. Did you use the correct size of cake mix? Also, when measuring flour I recommend scooping the flour into the measuring cup rather than using the cup as a scoop. The latter can pack in too much flour.
Hi! I just came across your recipe and decided to give it a try! Can I leave out the sour cream? If so do I need to make any other adjustments?
Thank you!!
Hi Kitty! I’m not sure what play dough tastes like but I’m pretty sure the cake should not taste like that 🙂 Did you eat it at room temperature or cold?
I’ve used this recipe several times and it always turns out great. Today I want to use it to make a golden milk cake and I was wondering if I could substitute coconut milk for the regular milK?
Hi Monica! For best results I would try to find one that is still around 15oz. I haven’t used a 13oz one myself but if the back of the box still asks for 3 eggs then the recipe as-is will probably work fine.
I’m definitely. going to try this tomorrow for my daughter’s birthday cake. Can I use greek yogurt instead of sour cream? (I’ve used yogurt in place of sour cream in my banana bread and it worked, just not sure about the cake)
I used this recipe so many times before and everyone loves it! I always use vanilla cake mix but would this recipe work well with Butter Golden cake mix? If so, will it lose it’s buttery flavor or can I add something like a little butter extract to offset any flavor loss? Thanks!
Hi Stacey! It should work well with any cake mix. You can add butter extract but I find that to taste artificial personally. You could use cooled, melted butter instead of oil but that will make the cake slightly denser.
Hi Nefertari! That should work fine. If you read through some of the comments there are a couple people that used strawberry cake mix. Let me know how it turns out!
This recipe did not work for me at all and I followed it to t. It tasted like play dough and the texture was dense and doughy. I would not use this recipe again.
I followed the recipe using a pineapple box cake mix. I used buttermilk, added banana and cherries. It was so freaking good! I had a few cake mixes I needed to use so I thought I would give it a try
Caye says
I have used a similar recipe for a few years. I’m noticing that the cake mixes have been reduced to 13.? Oz. Have you noticed and have you adjusted the amounts on the other ingredients to accommodate this unfortunate change?
Olivia says
Hi Caye! So frustrating! I have noticed the change but have not had a chance to test it out yet. I did see that they still use the same amount of eggs and liquid as the older boxes so I’d be inclined to try the recipe as is even with a slightly smaller box.
Leah Hatton says
Hi, I am trying this out for a birthday cake, what would the cooking time be for a 6 inch cake please?
Olivia says
Hi Leah! It depends on how many pans you use and how tall they are. It’s really hard to say as every oven bakes differently too. 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.
Leatrice says
Your recipes are great . Thank you Lee
Olivia says
Thank you, Lee! I’m glad you like them 🙂
td says
This came out terrible. Try and favorless. Way too much flour.
Olivia says
Hi TD! Sorry to hear you had trouble with this one. It sounds like something went wrong along the way. Did you use the correct size of cake mix? Also, when measuring flour I recommend scooping the flour into the measuring cup rather than using the cup as a scoop. The latter can pack in too much flour.
Chris says
Hi! I just came across your recipe and decided to give it a try! Can I leave out the sour cream? If so do I need to make any other adjustments?
Thank you!!
Olivia says
Hi Chris! You can’t leave it out but you can replace it with something like yogurt.
Kitty says
It was yummy fresh from the oven; but tasted kinda like play dough after a day in the fridge; filled and frosted.
I made a second one and forgot the vanilla, it tasted like play dough…. Maybe I’ll double up on the vanilla next time.
Olivia says
Hi Kitty! I’m not sure what play dough tastes like but I’m pretty sure the cake should not taste like that 🙂 Did you eat it at room temperature or cold?
Charlotte Brady says
How long should I leave them un if I’m doing cupcakes
Olivia says
Hi Charlotte! Start checking them at 15mins or so.
Lanae says
I love this recipe. Can this recipe be doubled?
Olivia says
Hi Lanae! Yes for sure. I have a 1x, 2x, 3x button above the ingredients.
Debbie says
I’ve used this recipe several times and it always turns out great. Today I want to use it to make a golden milk cake and I was wondering if I could substitute coconut milk for the regular milK?
Olivia says
Hi Debbie! Yes, that should work fine.
Raelene Rigby says
Best cake ever! I’ve made chocolate and I’ve made yellow and a white cake and they all turned out fantastic… Most compliments!!
Olivia says
Thanks so much Raelene!
Kisha says
I have been using this recipe with great success for various box cake flavors. Have you ever tried adding cake flour instead of all-purpose flour?
Olivia says
Hi Kisha! I haven’t myself but I think it would work fine.
Monica Barger says
Hello! Many of the mixes now are just 13 oz. What adjustments need to be made ?? Or should I buy extra an add up to 15 oz
Olivia says
Hi Monica! For best results I would try to find one that is still around 15oz. I haven’t used a 13oz one myself but if the back of the box still asks for 3 eggs then the recipe as-is will probably work fine.
Dee says
I’m definitely. going to try this tomorrow for my daughter’s birthday cake. Can I use greek yogurt instead of sour cream? (I’ve used yogurt in place of sour cream in my banana bread and it worked, just not sure about the cake)
Olivia says
Hi Dee! Yes, that should be fine.
Stacey Isabelle says
I used this recipe so many times before and everyone loves it! I always use vanilla cake mix but would this recipe work well with Butter Golden cake mix? If so, will it lose it’s buttery flavor or can I add something like a little butter extract to offset any flavor loss? Thanks!
Olivia says
Hi Stacey! It should work well with any cake mix. You can add butter extract but I find that to taste artificial personally. You could use cooled, melted butter instead of oil but that will make the cake slightly denser.
Nefertari Vargas says
Im going to be trying this today 🤞 Idk if anyone has tried it with strawberry cake mix and has any extra tips
Olivia says
Hi Nefertari! That should work fine. If you read through some of the comments there are a couple people that used strawberry cake mix. Let me know how it turns out!
Jane says
This recipe did not work for me at all and I followed it to t. It tasted like play dough and the texture was dense and doughy. I would not use this recipe again.
Olivia says
Hi Jane! I’m sorry to hear you didn’t love this one but it does sound like something went very wrong. Did you make any substitutions?
Dr Amber Lynn Partridge says
I followed the recipe using a pineapple box cake mix. I used buttermilk, added banana and cherries. It was so freaking good! I had a few cake mixes I needed to use so I thought I would give it a try
Olivia says
Hi Amber! So happy to hear you loved it. You version sounds delicious!