Easy Boxed Cake Mix Hack for how to make a box of cake mix taste like a bakery cake with a couple extra ingredients and homemade frosting.
Even an easy Cake Recipe made from scratch takes quite a bit of prep time and ingredients, but you can cut your time and shopping list in half with this hack to turn boxed mix into a semi-homemade version of classic Yellow Cake. Works with Chocolate, Vanilla, or any other favorite flavors!
Table of contents
Sabrina’s Boxed Cake Mix Hack
No matter how fancy the brand, boxed mix cake baked to the package instructions simply isn’t going to be as rich or moist as a decadent cake made from scratch. That doesn’t mean you can’t get a delicious homemade taste with store-bought mix though! All you need is an extra egg and the ingredient swaps in this recipe to upgrade your favorite cake mix with the richer taste of a from-scratch cake.
There’s a time and place for fully homemade cake recipes, however, when you’re in a pinch and you want to use a shortcut, this tried and tested baking trick is a game changer. You won’t believe how simple it is to make a box cake better and it still comes together in no time. Prepare to have your mind blown by the results! The best part is that you don’t have to over-complicate things with instant pudding or fancy extracts. You bake it according to the package instructions, so the baking time stays the same too.
Key Ingredients
- Cake Mix: For this post, I used a simple yellow cake mix because it already has a buttery flavor that gets even better with the swaps. However, you can use any flavor you prefer and just adjust with the ingredients listed on the box.
- Butter: Melted butter gives cakes a richer taste and makes them super moist. Using melted butter instead of softened butter is better because it cooks quickly and incorporates evenly for a moist, buttery cake throughout.
- Egg: One of the easiest ways to make a boxed cake taste better is to simply add an extra egg. The egg yolk adds a richer flavor and the whites are what add moisture and air for a fluffier texture.
- Milk: Obviously milk is going to have way more flavor and richness than water. Using whole milk is best because the extra fat will keep the cake moist longer.
Step by Step Guide
- Ingredient Swaps
Add 1 more egg to the amount called for on the package instructions. Instead of water, use milk in the same amount. Instead of vegetable oil, you are going to use melted butter. Use double the quantity of butter for oil.
- Mix Batter
Before you begin mixing the cake batter, preheat the oven according to the box instructions. Prepare the batter, mixing until just combined and no dry streaks.
- Bake
Pour into a baking pan sprayed with baking spray. Bake for the amount of time listed on the box per type of pan you are using.
- Frost
Prepare the frosting while the cake is cooling. If you are baking a layer cake, you want to use a cup of frosting for the filling, 1 cup for the crumb coating, and then the remaining cup will be divided into a final coat and decorations.
Recipe Card
Ingredients
- 1 box Yellow Cake Mix
- 4 large eggs
- 1 cup butter , melted
- 1 1/4 cup milk
- 3 cups Buttercream Frosting
Instructions
- The only directions to note are that whatever the back of the box directs you to use, you have to:
- Add an additional egg.
- Replace the water with milk, same amounts.
- Replace the oil with melted butter. DOUBLE the amount.
- Cook with the same directions that are printed on the box.
- Cool the cake for at least 1 hour before frosting.
Video
Nutrition
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Chef’s Note: Frosting
While making a box cake taste homemade is a breeze, upgrading a can of frosting is not so simple, which is why I always recommend decorating with homemade frosting. Not only is homemade frosting more delicious, it’s also fluffy and easier to decorate with. A basic Vanilla Buttercream Frosting is so quick and easy, you won’t mind making the frosting from scratch. Plus, you can add some food coloring to easily turn it into a fun festive cake for celebrations.
Can you make it ahead of time?
While you can certainly bake the cake and freeze it before frosting, this really isn’t a cake recipe to make ahead of time. Obviously the dry mix is already prepared and once the batter is combined, you need to bake the cake. You could make the frosting in advance though and keep it chilled, then use your hand blender to whip it back up until it’s fluffy again.
Frequent Questions
You could definitely make your favorite cake recipes even more delicious with the hacks in this recipe. Swapping butter for oil gives it a richer flavor, and adding an egg or even just an extra egg yolk will make a homemade cake melt-in-your-mouth decadent.
You can use any cake flavor that you prefer. Since you aren’t altering the flavor itself, besides adding some buttery richness, it works with any mix from white cake to vanilla to carrot cake!
Butter and oil both add moisture to cakes but there are different benefits to using each one. Oil always stays at room temperature so your cake will stay moist longer, especially stored at room temperature. Butter on the other hand adds a lot of rich for decadent flavor.
It’s definitely always better to use milk, despite what the package lists. Milk just has so much more flavor and the fat bonds better with the other ingredients, trapping the moisture. Your cake is going to be much more flavorful and melt in your mouth tender if you use milk.
How to Store
- Store: Tender cake can be kept at room temperature, unfrosted, for up to 4 days. If frosted with a dairy-based frosting such as buttercream or cream cheese frosting, refrigerate covered in plastic wrap for up to one week. Let warm to room temperature before serving.
- Freeze: If freezing a frosted cake, place in the freezer for about one hour, so the frosting becomes solid, then cover tightly in plastic wrap and freeze up to 2 months. Defrost in the refrigerator and bring to room temperature before serving.
Variations
- Frosting: There are so many easy, amazing frosting recipes to choose from like Peanut Butter Frosting, Cream Cheese Frosting, and Chocolate Buttercream Frosting, if you want a boost of flavor without a bunch of extra work.
- Mix-Ins: Some tasty, simple mix-ins for cake mix are chocolate chips, toffee bits, berries, dried fruit, candied cherries, or butterscotch chips.
- Flavorings: You could also use extracts like vanilla or almond to bring out flavors. Chopped maraschino cherries and almond would be delicious especially in summer! A pinch of spices like cinnamon and nutmeg make a big impact too.
- Pumpkin: Make the easiest fall cake by swapping half the butter with Pumpkin Puree and add a couple teaspoons of Pumpkin Pie Spice. Frost with cream cheese frosting!
- Pudding: While you don’t have to use a pudding mix to make a boxed cake taste better, it is another easy hack. You want to use instant pudding. Prepare it for the box instructions with the milk for the cake batter.
Related Recipes
Classic Cake Recipes
Photos used in a previous version of this post.
Question: what size box of mix was this recipe originally based on? Now boxes are down to 13.25 oz.
Great Question! We released the recipe to the site in 2022 and cake boxes were approximately 15.25 oz. Thank you for bringing this to our attention!
Hi, my 15th birthday is coming up this weekend. I was wondering if you used two boxes of cake in your recipe, or if the size of the cake is the result of the extra ingredients? Thank you so much!!
No just one box and follow the baking instructions on the cake box. Use the recommended “Ingredient Swaps” for a yummier richer cake and Happy Birthday Makayla! Oh, and I highly recommend using homemade frosting! Here’s a link to a few of my frosting recipes. https://dinnerthendessert.com/?s=frosting
I made this, using 1 1/4 c milk, 4 eggs but only 1 stick of melted butter in a 9 x 13. Beat the daylights out of it with a stand mixer. Absolutely the best yellow cake I ever made. Very high. Very fluffy. Delicious! Thanks, Sabrina!
LOL, your comments made me smile. Thank you Peggy and thanks for the five star review.
Would almond milk possibly work?
I haven’t tested this recipe using almond milk; however, I do think it would be a viable alternative.
i just made this and it looks great, but I used salted butter? The recipe didn’t specify unsalted, but someone wrote to always use unsalted. Did I ruin the cake?
No, you are just fine.
Made 3 batches of cupcakes using this hack, every one when pulled out of the oven dropped 🙁
I’m not sure if this was the problem Beth but just in case, if I incorporate too little air and my cake won’t rise enough. Too much air and the cake will collapse because it simply can’t hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can’t support, causing it to collapse in the oven. So sorry the cupcakes dropped.
Does this recipe work using a gluten free cake mix?
I haven’t tested this recipe using Gluten Free flours.
Of all my years of making cakes, they always come out crumbly and lacking personality- until this recipe. When I say I will be using this recipe from now on, I’m serious. I usually eat the icing from the cakes first and eat the cake part last (and those are from established bakeries). This recipe completely changed that for me. I made my own buttercream frosting and I usually like that but this cake style took the cake, as they say.
I am bookmarking this for future use!
Thanks so much Missy. Appreciate you taking time to comment and thank you for the 5 stars.
Hi.I have a box of super moist chocolate devils foodcake mix.I have to use it before it expires.What kind of frosting will go with this?
Hi Liza, thanks for asking. You might like our rich Dark Chocolate Frosting recipe:
https://dinnerthendessert.com/dark-chocolate-frosting/
Let us know what you think!
Does this only work with yellow cake mix or can the same measurements and ingredients be used for strawberry cake mix and vanilla cake mix?
Works with Chocolate Cake, Vanilla Cake, or any other favorite box cake mix too!
The resulting cake tastes nothing like the boxed cakes my family made throughout my childhood! It’s light, flavorful, and moist with no hint of the usual box cake taste. My son devoured it for his bday and his grandma said it tasted homemade. Thanks for the easy hack!
I love to hear comments like yours! So glad your son enjoyed it and thanks Amber, for the 5 star rating!
I’ve used this recipe over and over for a yellow cake mix, soooo delicious! What would you recommend for a German chocolate cake mix or other chocolate cake?
Check out my recommendations in the blog. This recipe will work for several cakes including our Chocolate Cake Recipe found here: https://dinnerthendessert.com/chocolate-cake/
Enjoy!
This works WONDERFULLY!!! Would note: if doing this for cup cakes, fill only 1/2 way! Gets fluffy!! : ^ )
Did u make two cake with one box of cake? Or two boxes.
two layers – two 8 inch round cake tins. Just like the back of the cake box says!
I use this hack now every time I make a cake with a boxed mix. It turns out great everytime. I always get lots of compliments. Thanks!!
CAN YOU SWIRL RASPBERRY IN THE CAKE MIX
I’ve a few raspberry desserts to post in the months to come I think you’ll enjoy!
I made this into a Bundt cake, it had a great rise while baking and I was afraid it would overflow the pan. Other than taking an extra 20 minutes baking time it looks good, waiting now to see if it will come out of the pan in one piece, it seems really light and fluffy, definitely not heavy like a bakery cake which is what I was going for. Fingers crossed it doesn’t fall apart I don’t want to have to make truffles for dessert tomorrow lol.
I found this recipe to be very good. My large yellow cupcakes turned out perfect. I used a Duncan Hines cake mix. Only added 1 cup of milk, 1/4 cup of flour, 4 eggs and 1 stick of melted butter, 1 teaspoon of vanilla extract. Batter was thick! I give the recipe 5 stars.
I am making cupcakes today and using your recipe.
My cake mix says to use 3/4c. Water. So do I use 3/4c. Milk or the amount 11/4 you have listed above?
Instead of water, use milk in the same amount.
I will bake one this week thank you
Did this. Wonderful results. Thanks very much
Does anyone else have a problem with their cupcakes going flat, not rising up in a dome? I’ve tried this recipe several times and my cupcakes always go flat, regardless of the type of cup I use.
One note on the cupcakes going flat, it could be to temperature variations (you could get an oven thermometer), or it could be over-mixing the batter. Also, it could be due to adding too much batter to the cups. With this batter being thicker, try only filling halfway.
As far as this “hack,” it’s lovely! Dense, delicious cake. I have a different recipe I’m used for years to make “gourmet” cake, using a box cake but didn’t have all the ingredients. I found this recipe, and it’s fantastic, thank you!
I’m revamping my last question: Why do some people add flour to the box cake hack? I noticed you don’t. Is it a preference? What would the reason be?
Thank you
Peter
So light and airy! Tasted delicious. Will definitely make this recipe again!
Why add flour to the box cake mix
Did you use salted or unsalted butter?
Always use unsalted butter when baking..
I found this recipe to be very good. My large yellow cupcakes turned out perfect. I used a Duncan Hines cake mix. Only added 1 cup of milk, 1/4 cup of flour, 4 eggs and 1 stick of melted butter, 1 teaspoon of vanilla extract. Batter was thick! I give the recipe 5 stars.
Unfortunately it does not work with lemon cake mix. But you never know until you try. At least I had not made the frosting so those ingredients were not wasted.
I tried this yesterday with a red velvet box cake from 2020. I sifted the mix, then followed the instructions as in the article, and honey, it came out moist, light and delicious, without that “cake mix taste”. I ended up putting Simple Syrup to add more moisture. The guys love it! (Sweetie and grandson). 5 stars for this adjustment. Plan on using it for 2 cakes I’m making later this week…
This is the only way that I make cakes anymore. I add a snack cup of applesauce or a small package of pudding into the mix… moisture problem solved!!
I tried this “trick” for both a cake and cupcakes. It did not work. When I took everything out of the oven, initially it looked super fluffy, but once it cooled, it caved in on itself and went all wrinkly. Would not try again.
Mine did the same thing ?
Same! Came out of the oven beautiful, and began to collapse a few minutes later. I’m so grateful that I made a “test” batch of cupcakes before making a multi layer birthday cake! Even though collapsed to flat tops, the cupcakes are delicious and very moist. Unfortunately that moisture is oil and has completely soaked through the pretty paper liners.
Same with me. Did you ever get an answer back? Looking for answer.
One note on the cupcakes going flat, it could be to temperature variations (you could get an oven thermometer), or it could be over-mixing the batter. Also, it could be due to adding too much batter to the cups. With this batter being thicker, try only filling halfway.
This didn’t come out. Followed the instructions to the letter and the cake did not rise – super thin. You also have to reduce baking time.
Making a yellow cake taste like bakery??