Best Cake Box Recipe! With this simple recipe, you can take your box cake mix to the next level! It’s extra moist and tasty thanks.
Okay, almost scratch cake is a bit of an exaggeration. It’s essentially a box cake with some extras thrown in to make it even better.
Some bakers consider box mixes to be sacrilegious and only bake from scratch. I’m a whatever-works-for-you baker, and it’s often simply faster to open a box.
How to Improve a Box Cake
A few basic components make all the difference. You will never go back to a regular old box cake mix again, believe me!
What you’ll need is as follows:
- box cake mix
- all-purpose flour
- large eggs
- water (or milk)
- vegetable oil
- sour cream
I believe the key element that makes this doctored box mix more moist and flavorful is sour cream.
I recommend using full-fat sour cream because we’re not looking to save calories at this point, are we? Evenbake strips.
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Recipe for Boxed Cake Mix
Making this cake is as straightforward as using a box mix, but with a few extra additions. All you have to do to make it is:
- Whisk together the dry ingredients.
- Then add the liquid components.
- Mix on low until blended.
This recipe is suitable for two 8-inch cake pans or three 6-inch pans. It may, however, be scaled up for bigger pans. When I’m scaling up or down recipes, I utilize this site as a reference.
To ensure that the cakes come out perfectly every time, I put Homemade Cake Release on my pans and cover them with parchment paper.
If you want your cake to be particularly moist (or if you’re afraid about overbaking it), add additional Simple Syrup to the cooled cake layers. I recommend removing a bit of the top crust first so that the syrup soaks into the cakes completely.
I mainly bake from scratch these days, but when I was focusing on cake decorating, I used to use this recipe all the time. It produces a really substantial and tasty cake!
However, I have yet to replicate the delectable flavor and texture of a traditional vanilla box mix cake. My Vanilla Cake recipe gets near, but it isn’t the same. It is, however, excellent, and you should try it if you haven’t already!
This recipe is one of my favorites since it makes box mixes a little more thick and moist. This recipe is ideal for a cake that will be frosted, stacked, and so on since the cakes have excellent structural strength.
I’m hoping you enjoy it as much as I do. Happy
Is this recipe compatible with any box cake mix?
This approach has only been tested with yellow/white cake mixes, but it should work with any type of box mix.
Instead of 1 cup flour, you may substitute 3/4 cup flour and 1/4 cup cocoa powder in chocolate cake mixes.
Use a white cake mix and 5 egg whites instead of 3 whole eggs to make a pure white cake.
Betty Crocker and Duncan Hines are two of my favorite box mixes. My favorite flavor is the French Vanilla.
You can simply add sprinkles to turn this into a funfetti cake, but make sure to use jimmies or confetti because the little round nonpareils will bleed into the batter.
Other helpful hints for preparing this Doctored Cake Mix:
- Do not include the ingredients indicated on the back of the box mix in your recipe. Only the ingredients listed in the recipe.
- Make careful to use room temperature ingredients for the best results.
- For the finest results, use full-fat sour cream. Yogurt is also a suitable replacement.
- Learn how to use Simple Syrup to keep your cakes moist.
- Check out my Flat Top Cakes post for tips on how to guarantee your cake layers bake up nice and flat!
Best Cake Box Recipe
With this simple recipe, you can take your box cake mix to the next level! It’s extra moist and tasty thanks to a few easy modifications.
- Heat the oven to 325°F.
- Line two 8″ cake circles with paper and grease and flour them (I use Homemade Cake Release).
- Wrap damp Evenbake strips around cake circles (optional).
- Whisk together all of the dry ingredients.
- Mix in the wet ingredients until well blended. I use my KitchenAid on low for 2 minutes, but you may do it by hand as well.
- Bake for 50 minutes, divide the mixture evenly between the pans.
- Cool for 10 minutes in the pans on a wire rack, then turn out onto wire racks to cool fully.
- I use French Vanilla cake mix, but any yellow/white cake mix would do. I haven’t tried it with other types, but I believe the results would be similar and excellent.
- Amount Per Serving
- Calories 338
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 56mg19%
- Sodium 430mg18%
- Potassium 82mg3%
- Total Carbohydrate 60g20%
- Sugars 35g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.