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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I’ve made this cake as written 3 times now. It is delicious! Does not fall in center like most of the cakes I’ve made in the past homemade or otherwise. Diffently a keeper !
This cake turns out flavorful and moist. However, my only issue was the viscosity. It’s a much thinner batter than with just cake mix, so for me it didn’t work well, since I was making a cake with separators. The batter was able to leak under separators, which is normally not the case. Just a warning to anyone else using it this way!
Hi Becca! That box mix should be find to use. Baking time would be similar in three 6″ pans but is a bit hard to say as every oven bakes differently. Be sure to check on the cakes as they are baking.
Tried this for my son’s birthday cake, he chose German chocolate. My son’s and my grandson said it was the best cake I’ve ever made, it tasted like a cake made from scratch. It also rose up higher in the pan, so was not high in the middle and thin on the sides. I will be using this recipe for all my cakes from here on.
I love love love making a funfetti cake mix out of this recipe! Sadly I’ve been diagnosed with celiac disease so no more for me BUT I was wondering if anyone has done this with a Betty Crocker gluten free yellow cake mix. Or if I send a picture of the back if you could let me know if you think I could do this also to the boxed cake. Thanks so much
Hi Lori! It may require a bit of experimentation on your part but I would give it a try with a GF cake mix and using an all-purpose GF flour blend for the additional flour. GF cakes generally have a differnet flavour and texture, so it won’t be exactly the same but I would give it a try!
The Betty Crocker mixes in Canada are now 375 grams vs 432 grams. Do I have to make any other adjustments due to the reduced mix size? Also, what does the extra cup of sugar do for the cake? I want to try this with a lemon cake mix but don’t want it too sweet.
Hi Susan! It should work fine still. The increase in sugar is needed because we’re adding additional flour and sour cream. You can reduce the amount you add though if you want a less sweet cake.
I like to experiment with baking, but the kids don’t appreciate the creativity and prefer vanilla cake with vanilla frosting. This recipe enabled me to not go too crazy so they won’t eat it while giving me a full 24 cupcakes with a perfect texture and taste. Thanks for sharing! Now what to do about the tub of frosting?
I’ve used this recipe as directed, and it does amp up a boxed cake to the next level. Today I used a Spiced Cake box mix by Pillsbury. I had vanilla Greek yogurt, not sour cream so I used 1/2 c of sugar ( brown sugar) because the sugar content in the yogurt. I used milk, not water. I used all the same measurements as in this recipe. I omitted the vanilla. I put a few dashes of cinnamon in batter. I poured in 2 pans. I will let you know how it turns out!
This was really good. Just did a basic raspberry buttercream for filling and icing.
This cake had great texture and was so moist. Everyone really loved it.
A major improvement on the box cake mix.
I made this recipe with a Betty Crocker carrot cake mix. I added a tsp of cinnamon, ginger and nutmeg. It is fantastic! Thanks for this recipe. Will try other flavors.
Sounds great!! My neighbor, an 86 yr old ‘gent’, uses Pistachio instant pudding, sour cream (1/2 cup, Mayonnaise (1/2 cup)
and 1/2 cup melted butter, instead of the oil, water he replaces with either the mayo or sour cream… but he does use both! Great recipe!!
He told me that a female relative uses instant red Jello in her Vanilla box cake mixes & says that’s delicious… but when I just called him to find out what else she uses… he said that I must be thinking of someone else ☺️ ~ not. Can you use a pkg of Jello ~ fruit 🍓 flavored with a vanilla cake mix, do you think?
Hi Nan! I haven’t tried that myself so I can’t say for sure. It would likely affect the texture of the cake especially with these additions already there.
When I was little my babysitter make “poke cakes”. She would make a 9×13 cake, let it cool, and make rows of holes in it with the end of a wooden spoon. Then she would pour a prepared box of jello or pudding over the top. (Instant pudding or jello cooled but not set) Refrigerate for an hour and spread cool whip over the top. It was amazing! She passed a couple of years ago. I think I need to make a poke cake!
I’ve made plenty of poke cakes with white cake and red jello… but I make the cake seperate then once cooled I poke it and pour the jello liquid over the whole cake and refrigerate till firm jiggly jello consistency.
However, I’m now wanting to dabble and see if strawberry jello powder in the actual cake batter would be good 🤔
They use pudding jello in box mixes so wonder what jello mixes would do?!
I feel like I need to leave a comment here. I am not a professional baker, but I have lots of baking experience and give cakes as gifts. I have been using this recipe (vanilla and chocolate) for several years. The results are so good and consistent that I don’t bother with a totally scratch cake most often. The texture on the vanilla cake is so perfect that people always comment on it – slices neatly for any portion size and has the right density. Thanks, Liv…this recipe has been a lifesaver.
Shelley Dillow says
I have made this recipe using a yellow cake, a white cake, a chocolate cake mixes. It is amazing every time.
Olivia says
So glad you like it, Shelley!
Linda says
I’ve made this cake as written 3 times now. It is delicious! Does not fall in center like most of the cakes I’ve made in the past homemade or otherwise. Diffently a keeper !
Olivia says
Thank you, Linda!
Cierra says
Hi will this make a thicker batter or will it be thin?
Olivia says
Hi Cierra! It’s similar to a batter you make with any cake mix.
Jen says
This cake turns out flavorful and moist. However, my only issue was the viscosity. It’s a much thinner batter than with just cake mix, so for me it didn’t work well, since I was making a cake with separators. The batter was able to leak under separators, which is normally not the case. Just a warning to anyone else using it this way!
Olivia says
Hi Jen! I didn’t notice the batter to be any thinner for me but that is a good tip for people to know.
Becca says
How long should I cook in a 6 inch form? Also my boxed cake mix is 13.25 oz, is there any measurements I need to change? Thank you!
Olivia says
Hi Becca! That box mix should be find to use. Baking time would be similar in three 6″ pans but is a bit hard to say as every oven bakes differently. Be sure to check on the cakes as they are baking.
Patty S says
There is only 2 TBSP of oil in the cake? Seems like it’s not enough esp adding more flour.
Olivia says
Hi Patty! The recipe also adds sour cream which adds additional fat and moisture.
Pamela Novotny says
Tried this for my son’s birthday cake, he chose German chocolate. My son’s and my grandson said it was the best cake I’ve ever made, it tasted like a cake made from scratch. It also rose up higher in the pan, so was not high in the middle and thin on the sides. I will be using this recipe for all my cakes from here on.
Olivia says
So great to hear, Pamela! Glad they loved it 🙂
Lori says
I love love love making a funfetti cake mix out of this recipe! Sadly I’ve been diagnosed with celiac disease so no more for me BUT I was wondering if anyone has done this with a Betty Crocker gluten free yellow cake mix. Or if I send a picture of the back if you could let me know if you think I could do this also to the boxed cake. Thanks so much
Olivia says
Hi Lori! It may require a bit of experimentation on your part but I would give it a try with a GF cake mix and using an all-purpose GF flour blend for the additional flour. GF cakes generally have a differnet flavour and texture, so it won’t be exactly the same but I would give it a try!
Brenda says
I have a friend that is gluten free and we added a box of pudding to the gluten mix. Was really good!
Janelle says
I’ve done this with the gluten free funfetti mix! Used King Arthur cup for cup and made cupcakes – fantastic!
Susan says
The Betty Crocker mixes in Canada are now 375 grams vs 432 grams. Do I have to make any other adjustments due to the reduced mix size? Also, what does the extra cup of sugar do for the cake? I want to try this with a lemon cake mix but don’t want it too sweet.
Olivia says
Hi Susan! It should work fine still. The increase in sugar is needed because we’re adding additional flour and sour cream. You can reduce the amount you add though if you want a less sweet cake.
Michelle says
I like to experiment with baking, but the kids don’t appreciate the creativity and prefer vanilla cake with vanilla frosting. This recipe enabled me to not go too crazy so they won’t eat it while giving me a full 24 cupcakes with a perfect texture and taste. Thanks for sharing! Now what to do about the tub of frosting?
Olivia says
Hi Michelle! Glad you loved it and that your kids did too 🙂
Karen says
Can I cook a 9 x 13 for the same time worth the same result?
Olivia says
Hi Karen! Baking time may differ slightly but it should work in a 9×13 pan.
Mo says
I made this recipe today in a heavy glass 9×13 and baked it for 42 minutes. It’s absolutely delicious!
Emily says
Is it okay to omit the sour cream but keep everything else the same?
Olivia says
Hi Emily! No, that would alter the recipe too much. You can use greek yogurt instead if you prefer.
Amy S Ash says
I’ve used this recipe as directed, and it does amp up a boxed cake to the next level. Today I used a Spiced Cake box mix by Pillsbury. I had vanilla Greek yogurt, not sour cream so I used 1/2 c of sugar ( brown sugar) because the sugar content in the yogurt. I used milk, not water. I used all the same measurements as in this recipe. I omitted the vanilla. I put a few dashes of cinnamon in batter. I poured in 2 pans. I will let you know how it turns out!
Olivia says
Hi Amy! So glad you loved it. Thanks for your spice cake tips!
Gina says
This was really good. Just did a basic raspberry buttercream for filling and icing.
This cake had great texture and was so moist. Everyone really loved it.
A major improvement on the box cake mix.
Olivia says
Thank you, Gina! I’m glad you liked it 🙂
Colleen LeBlanc says
I made this recipe with a Betty Crocker carrot cake mix. I added a tsp of cinnamon, ginger and nutmeg. It is fantastic! Thanks for this recipe. Will try other flavors.
Olivia says
Love that! Thanks Colleen 🙂
Em says
Wow. 🤍 What an amazing vanilla cake. The flavor and texture have the effect of a scratch cake! Gotta be the sour cream 😍
Olivia says
So glad you loved it, Em!
Annalisa says
What would be the suggested cook temp and time for cupcakes??
Olivia says
Hi Annalisa! Temp should stay the same. Start checking them at 15mins or so.
Jackie says
Can you use egg whites in carton?
Olivia says
Hi Jackie! For the white cake version of this, for sure! Make sure to use 5 egg whites worth.
Nan says
Sounds great!! My neighbor, an 86 yr old ‘gent’, uses Pistachio instant pudding, sour cream (1/2 cup, Mayonnaise (1/2 cup)
and 1/2 cup melted butter, instead of the oil, water he replaces with either the mayo or sour cream… but he does use both! Great recipe!!
He told me that a female relative uses instant red Jello in her Vanilla box cake mixes & says that’s delicious… but when I just called him to find out what else she uses… he said that I must be thinking of someone else ☺️ ~ not. Can you use a pkg of Jello ~ fruit 🍓 flavored with a vanilla cake mix, do you think?
Olivia says
Hi Nan! I haven’t tried that myself so I can’t say for sure. It would likely affect the texture of the cake especially with these additions already there.
Kristina says
When I was little my babysitter make “poke cakes”. She would make a 9×13 cake, let it cool, and make rows of holes in it with the end of a wooden spoon. Then she would pour a prepared box of jello or pudding over the top. (Instant pudding or jello cooled but not set) Refrigerate for an hour and spread cool whip over the top. It was amazing! She passed a couple of years ago. I think I need to make a poke cake!
Jenny says
I’ve made plenty of poke cakes with white cake and red jello… but I make the cake seperate then once cooled I poke it and pour the jello liquid over the whole cake and refrigerate till firm jiggly jello consistency.
However, I’m now wanting to dabble and see if strawberry jello powder in the actual cake batter would be good 🤔
They use pudding jello in box mixes so wonder what jello mixes would do?!
Pam says
I feel like I need to leave a comment here. I am not a professional baker, but I have lots of baking experience and give cakes as gifts. I have been using this recipe (vanilla and chocolate) for several years. The results are so good and consistent that I don’t bother with a totally scratch cake most often. The texture on the vanilla cake is so perfect that people always comment on it – slices neatly for any portion size and has the right density. Thanks, Liv…this recipe has been a lifesaver.
Olivia says
Thank you, Pam! I am glad you love this recipe as much as I do. Such a simple way to amp up a box cake!