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
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Hello! I am going to try this recipe next weekend. The cake mix boxes now come in less ounces than the one that’s in your recipe. Is it okay for me to follow the recipe the same except with the 15.25 ounce box cake mix? Thank you!!
Hi. this recipe is just what I needed. Do you think I could milk to replace the water and butter to replace the oil? I’m using a Duncan Hines yellow butter cake mix.
Hi Kimberly! You can definitely use milk instead. The butter would need to be melted and it will give the cake a different (more dense) texture. You can use the butter, but for best results I recommend oil.
Gglsays
Can I use this recipe to make a cherry chocolate cake like Duncan Hines recipe?
This recipe + the cake release recipe literally SAVED MY ELOPEMENT CAKE. Thank you SO much. Our baker couldn’t do our cake due to covid-19 so I took on the task. I used a recipe that I usually use to make petite fors (sheet cake) and tried to make it in 6″ pans. It did NOT work even a little bit. I used this recipe and started baking 4 hours before our ceremony start. Managed to get 6 layers out of it, used 4 of those, whipped up a swiss meringue buttercream, slapped the layers together, threw on a crumb coat, got married, came home and iced the cake. Solid win in my books. Thanks again.
Just made a strawberry cake using this recipe in a tube pan. A bit of extra baking time, but delicious with a dusting of powdered sugar and fresh strawberries!
I made the white cake and it was absolutely delicious ~ turned out perfect! The cake was so good, my husband has requested a strawberry cake. Could I use a strawberry cake mix and strawberry purée? I’m not much at experimenting, but love the idea of fresh strawberries. Thank you!
Hi Diane! You could totally use strawberry cake mix. I’d use the puree more as a filling than adding to the actual cake though, unless you want to experiment a bit 🙂 It will change the texture of the cake and I’m not sure the correct amount to use.
Katrinasays
Hello,I was wondering if this Almost Scratch recipe would work for a WASC(like a wedding cake flavor)?? If so,What’s the best pudding mix to use with this recipe? I want cake layers to be white
Hi Katrina! Absolutely, I would just use almond extract instead. If you want the layers to be white, use a white cake mix and 5 egg whites. I haven’t tried adding pudding myself so I can’t say for sure how it would turn out.
Beautiful cake -came out exactly as pictured. I was worried it might be dry, but it was really good with perfect texture. . It’s a dense cake so just perfect for me and exactly what I was going for. Any suggestions on how I can make it more wedding cake flavored? I wonder about substituting almond for the vanilla. The cake was absolutely delicious as is but would have liked it to be more reminiscent of wedding cake.
Hi Tina! I’m so happy you liked it 🙂 Definitely changing up the flavouring will help — either Almond or I really like the Princess emulsion from Lorann Oils. It’s a delicious combo of almond, lemon, and vanilla.
I just want to say that this cake was so yummy and easy to make. I am THE LAZIEST baker, but THE HARDEST WORKING eater of baked goods. (It actually comes very easy to me.) So, thank you for sharing this very easy, adjustable, and most of all, delicious “almost” scratch cake recipe. How long would you consider eating this cake (it really is so huge—not complaining) if kept in the fridge? Thanks, in advance!
Hi Melissa! LOL your comment made my day. I’m so happy you liked this one 🙂 I find that the fridge tends to dry cakes out, but it should be ok for 2-3 days in there (longer, honestly, it will just dry more over time). You can also keep it at room temp if your place isnt too hot. Or you can freeze the cake layers or cake slices 🙂
Melissasays
I didn’t get a chance to see this reply until NOW! 😬Thank you so so much! That info is really helpful. My place is like a sauna all the time, so I worry about leaving food out even for short periods of time—and I would die if I left this cake out! (I made this cake AGAIN for Easter—STILL SO GOOD). Also, I’ve been reading about “snack cakes” not to be confused with special occasion cakes. I really don’t know the difference except maybe snack cakes are not as decorative, involve basic pantry staples, is usually a flat 9×13 cake, etc? Have you heard about this?? I mean, I would make THIS cake every day and snack on it—special occasion or not! PS I’m glad my message made your day!
Hi Melissa! So thrilled you love this recipe! I think snack cakes are just easier/less fancy (but equally delicious). I think they are less intimidating to people as well — easier to frost and decorate and all 🙂
Shaunasays
I made as directed except subbed greek yogurt for sour cream (out). I made mini-cupcakes and dipped them in almond simple syrup. Very moist and yummy.
Not wedding cake decadent, still looking for a large crumb delicious recipe!
How long did u bake it in the bundt pan… I’m using this recipe now 😊
Katrina Christiansays
Hello,I have tried this recipe multiple times using 6″ and 8″ and i LOVE it!! I want to experience using a bigger pan 10×3 round pan. How many box mixes will i need to make using a 10×3 round pan? Will i have to double the recipe for 1 pan size? Will the baking time change??
Hi Katrina! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would guess that one fill recipe would work for one 10×3 pan, but it might require some experimenting!
This recipe calls for a cup of flour to be added to the cake mix and you use less oil than is called for on the box instructions. Seems like the cake would be dry.
Hi Laney! You can just use it straight up in place of the vanilla cake mix.
Marlensays
Hey Liv!
Made this recipe over the weekend and the taste was great! But the cake was very dense =( Do you suggest to swap the 1 cup of flour for Cake flour? and If I were to use Milk instead of water, would that also make a difference? I’m more into fluffy cakes than dense..Any help will be appreciated!
Hi Marlen! I do prefer my cakes on the denser side, but this should be one of the lighter ones as it uses a cake mix. Do you scoop your flour using the scoop or spoon and level the flour into it? I recommend the latter as it measures the flour more accurately. You can definitely use cake flour instead though. Milk vs water wouldn’t make a difference in the density.
Good evening from the UK. Thank you for such a great and easy recipe. We are going to be making this and just wondering, we have a mini oven so can only fit a 6inch round tin one at a time. Would be reduce the baking time from 50 minutes or still bake it for 50 minutes? Also our tins are quite shallow and not deep so will make any leftover mix into cupcakes which I understand is to check after 15 minutes. I did go though the comments but couldn’t see any comments about cutting back the baking time for a 6inch pan so I apologise if it’s been answered and I’ve not seen. Many thanks.
Hi Hulya! Baking time will really depend on your oven and how full the tins are — I recommend not filling more than 2/3rds. It might be a little shorter due to only one pan, so I would check it earlier. Yes to cupcakes at 15 mins or so 🙂 Let me know how it turns out!
I’ve used this recipe with several cake mixes including carrot cake and it always turns out! I add an extra half cup of sour cream and swap out water and oil for milk and butter/margarine and there have been no complaints! My dad LOVES how moist they see and love even more the flavor and how they hold together so well!! Not crumbly.
Maya-
You suggested swapping out the water and oil for milk and butter/margarine. Can you give specifics? How much milk and butter?
Thanks in advance for sharing.
If wanting to keep cake as white as possible… Should I use 4 egg whites to 3 eggs? Also if I need 3 9″ pans, would I split 2 boxes evenly or can I do 2 boxes, 3 pans and a few cupcakes. Do not want them to over fill. So excited to have found this.
Hi Holly! I would use 5 whites in place of 3 whole eggs. I would also use a White Cake mix rather than Vanilla. I’m not totally sure re: sizing but I would recommend 2x the recipe like you suggested. Don’t fill the pans more than 2/3 full and make cupcakes with any extra batter. Let me know how it turns out!
I made the cake with a DH super moist chocolate.
I followed your recipe adding half a box of pudding and two tablespoons of cocoa powder. It came out great everyone loved it.
This is amazing! I made a dozen times but always use three 8″ rounds and french vanilla cakemix. I have successfully experimented with many different fillings. Tonight, I am making this into cupcakes! Try this recipe, I am sure you will be thrilled!
Hello there! This is my second time using your delicious almost scratch recipe! Last time, I made it the morning of party. My question is, making it a day early, do I need to refrigerate, or can I simply cover the layers until it gets home made icing in the morning?
Thank you so much! This cake has been a huge hit!
Hi Amber! If a day early you can just leave it out on the counter, covered. Though I do find chilled cakes easier to work with and frost so you can refrigerate it overnight too 🙂
Dez says
Hello! I am going to try this recipe next weekend. The cake mix boxes now come in less ounces than the one that’s in your recipe. Is it okay for me to follow the recipe the same except with the 15.25 ounce box cake mix? Thank you!!
Olivia says
Hi Dez! The one I used (432g) works out to be about 15.25oz, so it should be totally fine! Even if it’s somewhere around that weight it should work 🙂
Kimberly M says
Hi. this recipe is just what I needed. Do you think I could milk to replace the water and butter to replace the oil? I’m using a Duncan Hines yellow butter cake mix.
Olivia says
Hi Kimberly! You can definitely use milk instead. The butter would need to be melted and it will give the cake a different (more dense) texture. You can use the butter, but for best results I recommend oil.
Ggl says
Can I use this recipe to make a cherry chocolate cake like Duncan Hines recipe?
Olivia says
Hi! Yes, that should work fine.
Alexandra Grant says
This recipe + the cake release recipe literally SAVED MY ELOPEMENT CAKE. Thank you SO much. Our baker couldn’t do our cake due to covid-19 so I took on the task. I used a recipe that I usually use to make petite fors (sheet cake) and tried to make it in 6″ pans. It did NOT work even a little bit. I used this recipe and started baking 4 hours before our ceremony start. Managed to get 6 layers out of it, used 4 of those, whipped up a swiss meringue buttercream, slapped the layers together, threw on a crumb coat, got married, came home and iced the cake. Solid win in my books. Thanks again.
Olivia says
Hi Alexandra! Amazing! Wow. I am so happy this cake worked out for you and helped save your day. Congratulations! 🙂
Linda says
Just made a strawberry cake using this recipe in a tube pan. A bit of extra baking time, but delicious with a dusting of powdered sugar and fresh strawberries!
Olivia says
Hi Linda! That’s great, thanks so much for your tips!
Diane says
I made the white cake and it was absolutely delicious ~ turned out perfect! The cake was so good, my husband has requested a strawberry cake. Could I use a strawberry cake mix and strawberry purée? I’m not much at experimenting, but love the idea of fresh strawberries. Thank you!
Olivia says
Hi Diane! You could totally use strawberry cake mix. I’d use the puree more as a filling than adding to the actual cake though, unless you want to experiment a bit 🙂 It will change the texture of the cake and I’m not sure the correct amount to use.
Katrina says
Hello,I was wondering if this Almost Scratch recipe would work for a WASC(like a wedding cake flavor)?? If so,What’s the best pudding mix to use with this recipe? I want cake layers to be white
Olivia says
Hi Katrina! Absolutely, I would just use almond extract instead. If you want the layers to be white, use a white cake mix and 5 egg whites. I haven’t tried adding pudding myself so I can’t say for sure how it would turn out.
TINA PARTLO says
Beautiful cake -came out exactly as pictured. I was worried it might be dry, but it was really good with perfect texture. . It’s a dense cake so just perfect for me and exactly what I was going for. Any suggestions on how I can make it more wedding cake flavored? I wonder about substituting almond for the vanilla. The cake was absolutely delicious as is but would have liked it to be more reminiscent of wedding cake.
Olivia says
Hi Tina! I’m so happy you liked it 🙂 Definitely changing up the flavouring will help — either Almond or I really like the Princess emulsion from Lorann Oils. It’s a delicious combo of almond, lemon, and vanilla.
Sarah says
How much of the emulsion oil would you use?
Olivia says
Hi Sarah! I would start with 1 tsp.
Deidre Maston says
I made this cake, used Red Velvet cake mix. Very good. I had to add 5 minutes to baking time.
Olivia says
Hi Deidre! So glad you liked it. Thanks for your tips!
Mils says
can i use this recipe for a red velvet cake mix?
Olivia says
Hi Mils! Yes, you can replace the cake mix with any flavour.
Melissa says
I just want to say that this cake was so yummy and easy to make. I am THE LAZIEST baker, but THE HARDEST WORKING eater of baked goods. (It actually comes very easy to me.) So, thank you for sharing this very easy, adjustable, and most of all, delicious “almost” scratch cake recipe. How long would you consider eating this cake (it really is so huge—not complaining) if kept in the fridge? Thanks, in advance!
Olivia says
Hi Melissa! LOL your comment made my day. I’m so happy you liked this one 🙂 I find that the fridge tends to dry cakes out, but it should be ok for 2-3 days in there (longer, honestly, it will just dry more over time). You can also keep it at room temp if your place isnt too hot. Or you can freeze the cake layers or cake slices 🙂
Melissa says
I didn’t get a chance to see this reply until NOW! 😬Thank you so so much! That info is really helpful. My place is like a sauna all the time, so I worry about leaving food out even for short periods of time—and I would die if I left this cake out! (I made this cake AGAIN for Easter—STILL SO GOOD). Also, I’ve been reading about “snack cakes” not to be confused with special occasion cakes. I really don’t know the difference except maybe snack cakes are not as decorative, involve basic pantry staples, is usually a flat 9×13 cake, etc? Have you heard about this?? I mean, I would make THIS cake every day and snack on it—special occasion or not! PS I’m glad my message made your day!
Olivia says
Hi Melissa! So thrilled you love this recipe! I think snack cakes are just easier/less fancy (but equally delicious). I think they are less intimidating to people as well — easier to frost and decorate and all 🙂
Shauna says
I made as directed except subbed greek yogurt for sour cream (out). I made mini-cupcakes and dipped them in almond simple syrup. Very moist and yummy.
Not wedding cake decadent, still looking for a large crumb delicious recipe!
Olivia says
Hi Shauna! So happy you liked it, thanks for the feedback! 🙂
Judith says
Can I use a Bundt pan for this recipe?
Thanks!
J
Olivia says
Hi Judith! For sure, you’ll just need to increase the baking time accordingly.
Dawn says
How long did u bake it in the bundt pan… I’m using this recipe now 😊
Katrina Christian says
Hello,I have tried this recipe multiple times using 6″ and 8″ and i LOVE it!! I want to experience using a bigger pan 10×3 round pan. How many box mixes will i need to make using a 10×3 round pan? Will i have to double the recipe for 1 pan size? Will the baking time change??
Olivia says
Hi Katrina! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would guess that one fill recipe would work for one 10×3 pan, but it might require some experimenting!
Dee says
This recipe calls for a cup of flour to be added to the cake mix and you use less oil than is called for on the box instructions. Seems like the cake would be dry.
Olivia says
Hi Dee! The sour cream adds a ton of moisture to the cake! It’s delicious. I hope you try it 🙂
Laney Biland says
Hi Liv! How would you adjust recipe for Red Velvet Mix?
Olivia says
Hi Laney! You can just use it straight up in place of the vanilla cake mix.
Marlen says
Hey Liv!
Made this recipe over the weekend and the taste was great! But the cake was very dense =( Do you suggest to swap the 1 cup of flour for Cake flour? and If I were to use Milk instead of water, would that also make a difference? I’m more into fluffy cakes than dense..Any help will be appreciated!
Thanks =)
Olivia says
Hi Marlen! I do prefer my cakes on the denser side, but this should be one of the lighter ones as it uses a cake mix. Do you scoop your flour using the scoop or spoon and level the flour into it? I recommend the latter as it measures the flour more accurately. You can definitely use cake flour instead though. Milk vs water wouldn’t make a difference in the density.
Sam says
Hi, can i use this recipe with Betty Crocker devils food cake mix?
Olivia says
Hi Sam! Yes, that will work fine.
Hulya says
Good evening from the UK. Thank you for such a great and easy recipe. We are going to be making this and just wondering, we have a mini oven so can only fit a 6inch round tin one at a time. Would be reduce the baking time from 50 minutes or still bake it for 50 minutes? Also our tins are quite shallow and not deep so will make any leftover mix into cupcakes which I understand is to check after 15 minutes. I did go though the comments but couldn’t see any comments about cutting back the baking time for a 6inch pan so I apologise if it’s been answered and I’ve not seen. Many thanks.
Olivia says
Hi Hulya! Baking time will really depend on your oven and how full the tins are — I recommend not filling more than 2/3rds. It might be a little shorter due to only one pan, so I would check it earlier. Yes to cupcakes at 15 mins or so 🙂 Let me know how it turns out!
Maya says
I’ve used this recipe with several cake mixes including carrot cake and it always turns out! I add an extra half cup of sour cream and swap out water and oil for milk and butter/margarine and there have been no complaints! My dad LOVES how moist they see and love even more the flavor and how they hold together so well!! Not crumbly.
Olivia says
Hi Maya! So happy you love it, thanks for your tips!
Dionne L Morris says
Maya-
You suggested swapping out the water and oil for milk and butter/margarine. Can you give specifics? How much milk and butter?
Thanks in advance for sharing.
Margie C. says
Hi, if i use a 9 x 13 pan, do you have the cooking time?
Olivia says
Hi Margie! Baking time should be somewhat similar.
Margie C. says
Cake cooked in 50 minutes and everyone loved it. I made a chocolate ganache
for the icing. The cake is delicious!
Olivia says
Awesome! So happy to hear that 🙂
Sug says
Can I use a bundt pan?
Olivia says
Hi Sug! Yes, it should work fine in a Bundt pan. The baking time will be a bit longer though.
Holly says
If wanting to keep cake as white as possible… Should I use 4 egg whites to 3 eggs? Also if I need 3 9″ pans, would I split 2 boxes evenly or can I do 2 boxes, 3 pans and a few cupcakes. Do not want them to over fill. So excited to have found this.
Olivia says
Hi Holly! I would use 5 whites in place of 3 whole eggs. I would also use a White Cake mix rather than Vanilla. I’m not totally sure re: sizing but I would recommend 2x the recipe like you suggested. Don’t fill the pans more than 2/3 full and make cupcakes with any extra batter. Let me know how it turns out!
Mary says
I made the cake with a DH super moist chocolate.
I followed your recipe adding half a box of pudding and two tablespoons of cocoa powder. It came out great everyone loved it.
Olivia says
Hi Mary! So happy you loved it 🙂
Jan says
This is amazing! I made a dozen times but always use three 8″ rounds and french vanilla cakemix. I have successfully experimented with many different fillings. Tonight, I am making this into cupcakes! Try this recipe, I am sure you will be thrilled!
Olivia says
Hi Jan! Thanks so much for the great feedback 🙂
Amber says
Hello there! This is my second time using your delicious almost scratch recipe! Last time, I made it the morning of party. My question is, making it a day early, do I need to refrigerate, or can I simply cover the layers until it gets home made icing in the morning?
Thank you so much! This cake has been a huge hit!
Olivia says
Hi Amber! If a day early you can just leave it out on the counter, covered. Though I do find chilled cakes easier to work with and frost so you can refrigerate it overnight too 🙂