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!
Oh my GOSH!!! I made this cake for my BFF’s gender reveal and wow, 10 OUT OF 10!!! It took the dye really well– no discoloration at all, the crumb was nice and even, sturdy too; I froze it for a bit to be sure it didn’t crumble when I applied a crumb coat and it was so smooth! I could lift the cake up without it breaking or crumbling excessively, plus it cooled off nice and quick. SO MOIST! The extra vanilla was just perfect too, sweet and kind of sticky but just amazing. I was worried about the sour cream but man, it works so well, no hint of sourness at all in the final result. Gender reveal is tomorrow guys so wish me luck!! 😉
Hi Dottie! Do you typically make adjustments for box cake recipes? If not you can try it as is. If so, here are some tips and it might take some experimentation on your part. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F
• Decrease baking time by 5-10mins.
• Decrease sugar by 1 Tbsp per cup
• Decrease baking powder by 1/8 tsp per cup
• Increase liquid by 1-2 Tbsp per cup
• Add 1 Tbsp of flour
If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Again, it may require some experimentation.
Thinking of trying this with a strawberry box cake tomorrow for my daughters 10th birthday. Would you still add the sour cream? I’m assuming the sour cream doesn’t change the flavor and just adds to the moistness of the cake.
Made these for a birthday party..I made cupcakes using a chocolate cake mix and they turned out good (didn’t use this recipe for them) I did make cupcakes using the white cake recipe and the batter tasted good, lol, have t got to try a cupcake yet but the white cupcakes came out with a lot more batter than the regular chocolate one I made so the white made 24 cupcakes..could’ve probably made 30 so the white cupcakes are really big so b aware that this recipe will make big cupcakes, lol
I love this recipe! I’m wondering if i make Cupcakes can i dtill Use a box of pudding in addition to the sour cream? I like To add the French vanilla box in the mix
Hi Taylor! You can make cupcakes no problem but I’m not sure about adding the pudding as well. I haven’t tried that myself so not sure how it would affect the texture.
Hi Shelly! Baking time is hard to say exactly as every oven bakes differently and I use baking strips on mine which makes them take longer. I recommend checking on the cakes as they are baking and following these 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.
I baked this recipe and it was amazing !
Baking an 12 × 2 inch 2 layer cake
Can Idouble ingredients or triple recipe ingredients at same .
P.ease adviise
Megan says
Oh my GOSH!!! I made this cake for my BFF’s gender reveal and wow, 10 OUT OF 10!!! It took the dye really well– no discoloration at all, the crumb was nice and even, sturdy too; I froze it for a bit to be sure it didn’t crumble when I applied a crumb coat and it was so smooth! I could lift the cake up without it breaking or crumbling excessively, plus it cooled off nice and quick. SO MOIST! The extra vanilla was just perfect too, sweet and kind of sticky but just amazing. I was worried about the sour cream but man, it works so well, no hint of sourness at all in the final result. Gender reveal is tomorrow guys so wish me luck!! 😉
Olivia says
Thanks for the wonderful feedback, Megan!
Regina says
Hi, If I use non stick pans, can I skip the homemade cake release and just use parchment paper?
Olivia says
Hi Regina! You don’t have to use the cake release specifically but I do recommend greasing and flouring the pans in addition to parchment.
Dottie says
Hello. I haven’t made the cake yet. Can’t wait to try but need to know adjustments for high altitude. Can you help please?
Olivia says
Hi Dottie! Do you typically make adjustments for box cake recipes? If not you can try it as is. If so, here are some tips and it might take some experimentation on your part. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F
• Decrease baking time by 5-10mins.
• Decrease sugar by 1 Tbsp per cup
• Decrease baking powder by 1/8 tsp per cup
• Increase liquid by 1-2 Tbsp per cup
• Add 1 Tbsp of flour
If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Again, it may require some experimentation.
Abbey says
Thinking of trying this with a strawberry box cake tomorrow for my daughters 10th birthday. Would you still add the sour cream? I’m assuming the sour cream doesn’t change the flavor and just adds to the moistness of the cake.
Olivia says
Hi Abbey! Yes, still add the sour cream.
Tasha says
I’m so curious to know how the strawberry cake turned out!!! 🙂
Lois says
Made these for a birthday party..I made cupcakes using a chocolate cake mix and they turned out good (didn’t use this recipe for them) I did make cupcakes using the white cake recipe and the batter tasted good, lol, have t got to try a cupcake yet but the white cupcakes came out with a lot more batter than the regular chocolate one I made so the white made 24 cupcakes..could’ve probably made 30 so the white cupcakes are really big so b aware that this recipe will make big cupcakes, lol
Olivia says
Hi Lois! Thanks for the tip 🙂
Taylor G says
I love this recipe! I’m wondering if i make Cupcakes can i dtill Use a box of pudding in addition to the sour cream? I like To add the French vanilla box in the mix
Olivia says
Hi Taylor! You can make cupcakes no problem but I’m not sure about adding the pudding as well. I haven’t tried that myself so not sure how it would affect the texture.
Shelly says
Sorry I meant if I only have TWO 9 inch pans, how long should I bake?
Olivia says
Hi Shelly! Baking time is hard to say exactly as every oven bakes differently and I use baking strips on mine which makes them take longer. I recommend checking on the cakes as they are baking and following these 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.
Shell says
Hi if I only have 2 pans how long should it bake?
Rita says
magically delicious, cupcakes 20 min bake time
I used butter for oil
Olivia says
Hi Rita! Thanks for the tips, so glad you loved it!
Tammi says
If using yogurt, would be same amount as sour cream and could I used vanilla yogurt ?
Olivia says
Hi Tammi! Yes it would be the same amount. Vanilla would be fine. I recommend Greek yogurt.
Rhonda Froehlich says
Hey, do you think I could make it a day early and wrap and freeze it? Do you it would still taste good?
Olivia says
Hi Rhonda! For sure. If it’s just a day ahead you don’t have to freeze.
Lo says
My go-to recipe when I’m craving a moist, delicious cake. Thanks SO much!!
Olivia says
Thank you, Lo! I’m happy to hear you love it 🙂
Alicia says
TY FOR SHARING
Marianne Schott says
How can I make this a pound cake I can add both vanilla and almond extract but what do I replace the sour cream with…thanks!
Olivia says
Hi Marianne! I’m not sure what you mean. Do you just want to bake it in a loaf pan? A true pound cake would be a completely different recipe.
Maria says
I baked this recipe and it was amazing !
Baking an 12 × 2 inch 2 layer cake
Can Idouble ingredients or triple recipe ingredients at same .
P.ease adviise
Olivia says
Hi Maria! Yes, you should be able to scale the recipe up no problem.
Nancy Bisson says
Hi! Can I bake this cake in a 9×13 pyrex dish?
Olivia says
Hi Nancy! Yes, I talk about this in the post.
Joni Lund says
Thank you so much for this recipe. My cake is light and fluffy. It tastes wonderful.
Olivia says
Thank you, Joni!
Matt says
Hi…I’m doing a white cake…can I add just 3 egg whites instead of 3 whole eggs?
Olivia says
Hi Matt! I talk about this in the post: For a pure white cake, use a white cake mix and 5 egg whites in place of 3 whole eggs.
Carlie says
This is my go to recipe for all my birthday cakes. Thank you so much! Everyone absolutely loves it and it tastes delicious!
Olivia says
Thanks so much, Carlie! I’m glad you love it 🙂
Marsha Filia says
Only 2TBSp of oil..
Olivia says
Hi Marsha! Yes…the addition sour cream adds extra fat.