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. 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 Cake, Vanilla Cake, or any other favorite box cake mix too!
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 a box of store-bought cake mix though! All you need is an extra egg and the ingredient swaps in this box cake mix hack to upgrade your favorite box 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 easy cake baking hack 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. You start with a favorite cake mix, add an extra egg, swap the water with milk, use two times the butter for oil. The result is the ultimate moist cake full of richness with zero boxed mix taste.
Prepare to have your mind blown with this super easy cake hack! 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. The last step in how to make a box cake taste like a bakery cake is to decorate it with some frosting from scratch.
While how to make a box cake taste homemade is a breeze, upgrading a can of frosting is not so simple. Not only is homemade frosting more delicious, it’s also fluffy and easier to decorate with too. A basic Vanilla Buttercream Frosting is so quick and easy, you won’t mind making the frosting from scratch.
How to Make Box Cake Better
- Cake Mix: This recipe uses a classic yellow cake mix, but you could try this method with any boxed cake mix flavor.
- Ingredients: 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.
- Bake: 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. 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.
Homemade Frosting Recipes
FAQs for Cake Mix Hacks
You could definitely make your favorite cake recipes even more delicious with the cake 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 of mix that you prefer with this easy cake mix hack. Since you aren’t altering the flavor itself, besides adding some buttery richness, it works with any cake 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 as well. Butter on the other hand adds a lot of rich, decadent flavor.
It’s definitely always better to use milk in a boxed cake mix, despite what the package lists. Milk just has so much more flavor and the fat is going to bond 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.
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Key Ingredients
- Cake Mix: For this post, we 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 your 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 cake.
- 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.
- Frosting: A classic vanilla buttercream is great for boxed cakes because it is super easy and goes with every cake flavor. Plus you can add some food coloring to easily turn it into a fun festive cake for celebrations.
Can you do this Boxed Cake Hack 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.
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.
Classic Cake Recipes from Scratch
How to Store
- Serve: Boxed Cake Mix Hack 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.
- Store: Store frosted cake in the refrigerator, 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.
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.
Video
Nutrition
Photos used in a previous version of this post.
Made this recipe yesterday, and OMG, it was SO DIVINE!! Even though I only had a limited amount of butter left (I used half butter and half margarine) it still tasted so buttery, and decadent! The only change I made was that I added about 1 1/2 teaspoons of vanilla extract. I also didnt mix it with an electric mixer, like some other user said not to, for fear of overmixing. My cake layers didn’t rise much, but I think that’s because I didn’t fill them a lot. I’d imagine a simple fix would be to use a little baking powder. They also turned out slightly dry, but for the taste, it was worth the sacrifice! And nothing a little sour cream can’t fix ? Other than that, this cake was so rich and perfect, and the best I’ve ever made! (I will email you pictures of it if you want)
I’d love that! I’m so glad you enjoyed it!
Thank you! I will also join Rick in being one of the few boys in your blog comments, that appreciates the tip! And if works out well, You’ll be my next go to person for recipes and ideas! Sincerely, Robert
Awesome, Robert!!
I’m a guy that loves to bake. As a teen (many moons ago) I worked in a bakery and they had the best tasting cakes, and frosting I’ve ever had. That was 43 yrs ago. I have searched and tried everything to make, or buy anything similar to the flavors of those cakes since with no avail. I was wondering if you had a white cake hack, not using yolks? White frosting? Thank You, Rick
That’s so awesome! You could swap out the eggs in this hack for 8 egg whites. You’ll still have a bit of color from the butter but you really need that for flavor. As for the frosting, I would suggest this one https://iambaker.net/whipped-vanilla-buttercream/ All of her stuff is pretty amazing! Good luck and keep on baking!!
LOVED this hack.
What is your buttercream frosting recipe?
I’m so glad you loved the hack! I don’t have a buttercream recipe but this one is amazing! https://iambaker.net/whipped-vanilla-buttercream/
I would strongly suggest cutting the mixing time to 60-70% on funfetti cakes if you’re going to do this. Will save you a redo and trip to the grocery store!
I tried this cake hack a few times now and most of the time my cakes turn out wonderful. Made two different kinds–cake and cupcakes–for my sons birthday and they were a huge hit. However, sometimes my cake turns out very dense. What am I doing wrong?
Hmm, it’s kind of hard to say. If you’re using the same ingredients and mix, I’m not sure why it would work out some times and not others. Could it possibly be that the more dense ones are mixed a bit more?? Sorry, I really wish I had a concrete answer to help.
I am one of those people who hate box cake mixes. But my reason is because of what the box cake people (Duncan Hines, Betty Crocker, etc.) did to the mixes when they decided to cheat us out of a few ounces of mix and changed the ingredients making the cakes not as good as they used to be. This past weekend I was stuck and had to come up with something in a hurry, so I followed advice I’d been given which was to buy 2 boxes (in this case it was Duncan Hines Chocolate Fudge Cake), place ingredients from box #1 in mixing bowl then weigh in an extra 3 oz of ingredients from box #2. This makes up for the 18.25 oz mixes we used to get instead of the 15.25 oz we get now. I just couldn’t stop there, so I searched the Internet (good thing). Changed the 1-1/2 cups water to 1-1/2 cups milk, 1/3 cup vegetable oil to 2/3 cup butter and added an extra egg making it 4. I figured that if this fails, I’ll just cover it all up with my homemade Swiss Meringue Buttercream Frosting. Everyone loves that so much, it doesn’t matter what’s underneath. But, to my great surprise, the cake turned out terrific with a very fine crumb, dense and moist and it was almost 2″ high in a 9×13 pan. When I read some of the comments where there were failures, I started to wonder if that extra 3 oz made the difference. So, posted my comment to get your thoughts — or anyone else..
Interesting, thanks for the tip!
This was EXACTLY what I needed to read!!!!ive been making cakes for years using this box hack and never understood why my cakes & cupcakes always fell flat as soon as I took them out of the oven. They tasted ok and everyone swore they were the best tasting cupcakes… but I was always disappointed and just assumed I was a bad cake baker. I just tried this and added 3 extra oz of cake mix… I FINALLY have perfect cupcakes!!!! I’m thrilled!!! Thank you thank you thank you thank you!!!!! I can’t believe I never came across this tip before!!
I’m so glad you found this then!! Yay!!
Thank you so much for this information! Going to try this today.
Hi- Would you mind sharing your recipe for Swiss Meringue Buttercream Frosting?
I made this today, best cake I have ever made, (I am not known for my baking abilities but this was fantastic).. It was a duncan hines yellow cake and it tasted like I bought it at a bakery… it was dense, but moist, no issues with it rising or sinking in the middle, it was perfect…. (be careful not to beat the batter with an electric mixer or over mix it, that has created many failures)
I’m so glad you enjoyed it! Thanks for the tip!
Renee, you’re absolutely right about not over-beating the batter. I find that beating the eggs in a separate bowl with a fork before adding to the mix allows you to do less mixing.
Did you follow the box instructions or beat for less time?
Box instructions, this is just an ingredient hack 🙂
For butter is it unsalted???
Yes, always unsalted as far as recipes go unless you see it ask for salted butter. 🙂
I know that this is an older post, but I tried this today, and followed everything… My cakes exploded and while the box said to cook for 40 minutes, at an hour they were still undone all the way through. I was so sad, as I was hoping this would turn out. 🙁
Oh no, that’s definitely not good. I’m so sorry. I’d be happy to troubleshoot with you to try and figure out what happened. This is a tried and true hack that I’ve used many times. Feel free to email me at [email protected]
Thanks For The Tips. I love Your Website. Keep up the Good Work.
Thanks Harmonium!
I tried this recipe with a betty crocker chocolate fudge cake mix and made 24 regular size cupcakes. The batter was thick and creamy, but it didn’t rise well. Baked them according to package directions. All my cupcakes sank in the middle. They tasted good, but we’re very moist and messy.
Bummer, I wonder if the fudge factor made the difference. If you’d like, you can email me at contact @ dinnerthendessert.com and we can troubleshoot more to try and figure out what exactly happened. Happy to hear they still tasted good though.
I did the substitutions and it’s really runny/thin. Is that normal?
Sorry for the delay in responding to this, it got caught in the spam filter somehow. How did your cake turn out? I can’t say the batter has ever been runny or thin for me, can I ask which box mix you used?
I tried this recipe tonight and am disappointed and will go back to using the sour cream method. My cupcakes sunk in the middle and they are not as moist. I followed everything exactly. The batter was also to much like mousse which made it very difficult to make even cupcakes.
Oh no! I’m so sorry. The recipe has been tested extensively to work but if you would like to troubleshoot I would be happy to discuss it further. Email me at contact @ dinnerthendessert.com
I tried your recipe using a French vanilla mix. Mine came out really dense and heavy. Do you measure the butter after it is melted or cut off the measure from the stick and then melt it?
How much oil was the box mix asking for? The one I used asked for a half cup, so it was 1 cup melted butter as a replacement. Just double it and yes, it’s the melted measurement you’re looking for.
I’m confused – can you please clarify. Here you said to use “the melted butter measurement”, but you said previouosly “before it’s melted”, as below:
LACI CLARK — MAY 9, 2018 @ 11:54 AM REPLY
Do you measure your butter before melted or is that 1 full cup of when melted?
SABRINA — MAY 9, 2018 @ 11:07 PM REPLY
before it’s melted ?
Sorry for the confusion, you’ll be measuring out the butter before it’s melted.
Lillian leidner Really did you actually get upset over this smh. I did a small catering event with this recipe absolutely amazing reviews. Thank you very much!
In a previous answer you indicated measure butter before melted. Which is it?
You’ll want to measure the butter before it’s melted. Sorry for the confusion, clearly I need more coffee at times before responding, haha!
OMG, Sabrina! I use the Cake Mix Doctor to “fix” cake mix cakes but your hack even better! I’m always frustrated that my cakes don’t have that rich flavor that restaurant cakes have. This does it! Yum. Thank you, Sabrina.
Glad I could help! 🙂
Hi! Do you have to double the amount of butter? Would it be fine if it was not doubled? Thanks 🙂
Hi Jessy,
The thing with the butter is intentional to make the cake have a denser, more luscious bakery flavor. Any alteration to it would sort of take a step backwards from trying to recreate a bakery flavor with a box mix, so it really isn’t recommended. Maybe looking for a light cake recipe would be a better option because I’m not sure how well this would turn out with 1/2 the butter.
I too cook from scratch. I did a taste test with a large group, and it was interesting. I made a scratch wedding cake and a box cake and everyone but one young man loved the scratch cake. He said that he grew up on box cakes so that was what he Was used too.
Cakes and breads are sooooo easy to make…. I loved your story the most. I too let my children in the kitchen to cook and bake and today my son is considering Culinary school in New York.
But it was your mom story that captured my heart,
Aww thanks Bonnie! I try to keep to whole foods as much as possible but sometimes it just is all about the moments instead. There was so much fun in that experience I wouldn’t have traded it 🙂
I know this is an older post… so hopefully you see this… have you tried this hack with gluten free box cake mix? I always find they are SUPER dense and/or light, but VERY dry 🙁
Just curious! If not, I’ll give it a shot next time anyway 😉
I wish I could say that I have but I have not. Sorry I couldn’t be more help, a good friend of mine has an awesome GF blog though, http://www.dishingdelish.com I would reach out to her or even check her site for cake recipes?
I have made this “boxed cake miracle” many times. It is a true winner! It is now my go to for any event from showers to atta girl celebrations. No longer do I invest the time it takes to make my cakes from scratch. This is just as good if not even better!
for chocolate cake mix for cupcakes should I also replace the water for milk? And if yes, do I use whole milk?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! I know you’ve probably made this recipe long ago at this point but if you still want to troubleshoot I am always available via email too contact @ dinnerthendessert.com
Olive oil is supposed to yield a tender crumb; would you recommend subbing OO for any of the butter? Also, what’s you opinion of using clarified butter as an alternative to melted butter?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! I wouldn’t substitute olive oil as the flavor is quite pronounced. I find butter is a good ingredient to use here. I haven’t tried baking with clarified butter so I can’t attest to how it would work/taste. If you do try it I would love to hear how it turned out though?
I have a chocolate butter cake mix, would I still need to double the butter?
Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I realize how late I am getting back to you, but I’ve never even seen that sort of cake mix before.
I am so excited to make this recipe! Thanks!!
I just used this hack for chocolate cupcakes. They turned out perfect. I added this hack to the side of my fridge! On a sticky note, a place reserved for only the tried and true recipes.
Great! I’m so glad you enjoyed it!
Would this Recipe make good cupcakes can I make this two days before and leave it on counter in airtight container Thanks
Sorry this totally got snagged in my spam filter and I just saw it. Yes, they would definitely be fine, just ice them right before you need them…although I’m guessing your event happened already and I missed the window to help. Sorry. 🙁
Did you say double the butter for oil. 2 cups of butter
Your box mix calls for a full cup of oil? The one I used asked for a half cup, so it was 1 cup melted butter as a replacement.
Do you measure your butter before melted or is that 1 full cup of when melted?
before it’s melted 🙂
Do I use salted or unsalted butter as the addition?
Unsalted. I almost never use salted butter on anything except toast 🙂
I am going to try this ….my daughter-in- law to be asked me if I could make her and my son their wedding cake. I bake all the time so “why not”. She wants a “crazy Daisy” cake with rich butter cake and buttercream frosting. This will probably what I will fix….wish me luck and thank you for this cake mix idea.
I hope you love it! The cake is rich and delicious and I didn’t get a single “hmm box mix?” reaction to it at all! And congratulations on your son’s wedding!
Yum! That cake looks so moist and delicious! We’re going to have to do this hack next time we make a cake!
Thanks! A little extra effort can make a huge difference!
I live near Santa Fe, New Mexico. The elevation here is nearly 6000 feet – are there any adjustment to this recipe (other than those on the box) that you would recommend? Thank you!
No, I think you are good to go with whatever it printed on the box. 🙂 This recipe is incredibly easy and not fussy.
The perfect and creative way to add value to your money! LOVE THIS!!!
Thanks Levan 🙂
You are so creative. Never wouldve thought to use box cake and turn it into something elegant looking. Great job!
Thanks Victoria!
Pillbury makes these cool all natural cake mixes now- no artificial flavors or colors! Great for people who think they don’t approve of cake mix. 🙂
Sounds like a better option!
What a great way to tranform ordinary cake. Love it!
Thanks! I have to say when I tried it I was super skeptical (I actually thought “this better be good I spent more on the butter that went into this than the cake itself!”) so I was totally pleasantly surprised!
And so it begins…..there is a reason those cake mixes and sweetened cereals are at kid level. I always have to reach to the top shelf to get the puffed wheat. This is making me want cake of any kind!
Yep! Now if only my husband could resist the Lucky Charms, he buys right in too!
Wow that is a really pretty little cake. I so need to try this for my daughter’s birthday tea party in April.
One year I did it just like that and did the frosting in rainbow colors. Thinner layers, six colors of frosting in between and I didn’t ice the outside. You would’ve thought I was a superhero my oldest loved it so much.
I love using box mixes when I can! I will have to try this hack out!
I hope you love it!
What a fun way to make a boxed cake look (and taste like a million bucks). I am going to suggest something like this for my birthday cake!
Hope you love it!
Ooh I’m going to have to try this with cake mixes from now on. It’s crazy how much of a difference that change made.
Oh yes, the magic that double the butter will create, haha.
Why do you have to double the butter? Just curious. I have to make cupcakes for a wedding and I want to try to doctor up a cake mix.
Cake mix is lighter in texture and doubling the butter gives weight to the crumb which makes it denser and richer. 🙂
I always use a box mix when i make a cake. I will have to try adding the extra ingredients when i make a cake tomorrow for dessert.
Hope you love it Lisa!
I love to bake on Sundays and make all the goodies we want for the week. I will have to try this hack when i make my cake. I have a Spice cake mix i want to make.
Ooh I love Spice cake! Hope you like the substitutions!
What a great idea. That looks super good, not to mention my kids would love the fact its a little circle! Looks great I’m going to try this!
Hope you love it Jeanine!
I am all about these type of life hacks and this is one that is sure to come in handy. I like to consider myself a bake from scratch gal, but more often than not a time shortage has me using a boxed mix.
Yes! I love knowing little cheats here and there when I am in a bind. I can’t tell you how often my 1 minute microwave ganache recipe has saved my behind at a dinner party when a different dessert sauce failed.
My layers were fluffy and tall coming from the oven. Now cooled, they look like pancakes.
Sorry for the delay, this message got snared in the spam filter. What kind of mix did you use? How much did you mix it? If you want to trouble shoot send me an email directly at contact @ dinnerthendessert.com
Sweetheart it all depends on what size cake pa sweetheart it all depends on what size cake pain n you used. Maybe you should check the Internet for a measuring chart. It will help you a lot
My cakes did the same thing! My layered cake did not look layered. Flat but moist and tasty! I used a generic brand box mix. I’ll keep playing with it.
Same here. Made cupcakes and came out looking good. Now flat and sunken in.
I’m so sorry. It sounds like either it was over mixed or maybe needed to bake a little longer. Adjusting those two things should help solve this issue.
Oh what a fun hack! I love this idea!
Thanks! I hope you try it!
What a great way to variate a cake mix! I never thought to try different ways to mix a cake mix differently.
Thanks!
It looks like it turned out great. Love the buttercream frosting. There is so much you can do with cake mix.
Thanks! It can be a great timesaver!
I hate cakes from the box, so this is perfect for me. I cannot wait to try this out!
You have to tell me what you think!
Can you do this for cupcakes too?
Definitely!
I do these hacks all the time and LOVE it! It tastes SO much better than what comes out of the box. They are way more light and fluffy. You cake looks awesome!
Thanks Jeanette!
I am wicked lazy when it comes to baking, so I use boxed mixes all the time. I will try your hacks next time.
Hope you love it!
would it be the same for chocolate or white cakes?
Sorry this totally got snagged in my spam filter and I just saw it. Yes it would be the same! 🙂
Can I add butter to a boxed recipe that doesn’t use oil?
Yes 🙂