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.
Samantha says
Can I use 13×9?
Olivia says
Hi Samantha! Yes, that should work. Baking time may differ slightly.
Jordan Cicerella says
Cake boxes have recently been made smaller. Will using the other ingredients with the current measurements posted affect the outcome of the cake significally?
Olivia says
Hi Jordan! I haven’t been able to try it with the smaller boxes yet, but I know they still call for the same amount of eggs so I would try the recipe as-is with a smaller box.
Jordan Cicerella says
Thank you so much! The cake turned out amazing.
Olivia says
Yay! Awesome.
Jane says
Can you use buttermilk for the milk and sour cream? Or would you recommend leaving the sour cream out if you use buttermilk?
Olivia says
Hi Jane! For best results make the recipe as written.
Samantha Collins says
That’s an amazing recipe !, it’s almost the way I make mine, but I like using butter and milk instead of water!. It’s been a little while since I’ve made one of mine!,bc I gained to much weight!, lol!, but I stopped eating them!, lol!!, and it’s hard!!, lol!!, but my 10 year old granddaughter has been asking me to make my strawberry shortcake for a little while now so tomorrow is the day!!, lol!!. You think it would be okay or actually how much butter rather than oil!??. Thank you so much!!
Olivia says
Hi Samantha! I’m so glad you like this one. You can use cooled melted butter instead but the cake will be a bit more dense. Use the same amount as the oil.
Carmen says
Very handy and I will give these recipes a go.
Olivia says
I hope you love it as much as I do!
James Mcgaha says
Absolutely great. Just recently started baking. I do really well with homemade bread this was my first attempt at making a elevated box cake it’s wonderful and easy thank you so much…
Olivia says
Hi James! I am so glad you have started baking cakes! This was a good place to start for sure. Another easy intro recipe would be my chocolate cake (https://livforcake.com/chocolate-cake-recipe/). The frosting on that one is tricky but you could try this one instead (https://livforcake.com/chocolate-buttercream-frosting/). Let me know if you try either!
stephanie montenegro says
Taste so good!!! This makes the cake taste so much better than box cake. It tastes homemade. I just printed out the recipe so I don’t lose the recipe! My whole family LOVES IT!
Olivia says
Hi Stephanie! I’m glad you love it as much as I do. It’s such an easy way to make box cake better!
Nicole Abreu says
I would like to make chocolate and strawberry. Should I just add like a white cake or do you suggest different add ins? Ive done the white and it was delicious!
Olivia says
Hi Nicole! I talk about this a bit in the tips section of the post. I would start with a chocolate cake mix and a strawberry cake mix.
Marisol Martinez says
Can’t wait to try this!
Does the flour need to be sifted?
Olivia says
Hi Marisol! I don’t sift. I hope you love it 🙂
Raye says
I absolutely love this recipe! I’ve made it several times and it’s always a hit! I want to make Red Velvet for Valentine’s Day, would you recommend following the chocolate version for the best results?
Olivia says
Hi Raye! Either would work, but I would probably do it that way myself.
Erica says
I only have either 1 percent milk or buttermilk. Which would be better to use in this recipe? Thank you , can’t wait to bake it.
Olivia says
Hi Erica! I would use the 1%.
Nikki B says
Best vanilla cake ever – and I have tried dozens!
Olivia says
Thanks so much, Nikki!
Mary Lee says
Hi! I’m getting to use this with my white cake mix. My question is, won’t using three whole eggs cause the batter to be yellow?
Olivia says
Hi Mary! I talk about this in the tips section of the post “For a pure white cake, use a white cake mix and 5 egg whites in place of 3 whole eggs.”
Kimi B says
I did the chocolate and substituted a quarter of the flour with cocoa, as you instructed. Phenomenal!!! We will never make another box cake alone again!
Olivia says
Thanks so much, Kimi!
Flannery says
The cake came out moist and fluffy, just not much flavor, next time I’d personally add more vanilla and sugar.
Olivia says
Hi Flannery! I personally find this cake very flavourful and sweet, but it will depend on the type of cake mix you use as well.
Christine says
This was amazing! I used a lemon cake mix and substituted a little of the water for the juice of half a lemon. I also added a cup of frozen blueberries tossed in a little flour. The cake is so moist and fluffy! I paired it with whipped cream cheese frosting from alexandracooks.com and it was perfect.
Olivia says
Hi Christine! Sounds delicious! Thanks for your tips 🙂
Susan says
I’m using a 9 inch round how long should I bake it for?
Olivia says
Hi Susan! I can’t say for sure as every oven bakes differently. It’s important to check on the cakes as they are baking. If you read through the comments on the next page, I give tips on how to check if a cake is done.
Kayla says
What would the time be for cupcake pans ?
Olivia says
Hi Kayla! It depends on your oven but also how full the cupcake liners are. I usually recommend checking at 15mins or so.
Glo says
Question:
Cake mixes have reduced their weight on the boxes.
It is now 13,25% is the recipe the same. Looking to make it for them holidays.
Thank you
Olivia says
Hi Glo! I can’t say for sure as I haven’t had a chance to test it out yet, but I see that they still list the same amount of eggs so I’d be inclined to make the recipe as-is with the new cake mix.
Michele Diane Torres says
It’s the only way I bake a cake now , everyone loves it. Thank you mt
Olivia says
So glad you love it, Michele!