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
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Photos used in a previous version of this post.
INCREDIBLE recipe and so easy. Follow the directions and you can’t go wrong!
I love this recipe! We have tried it with store brand and Pillsbury cake mixes. Both turn out great! Rave reviews from kids and adults plus it is so easy. Thank you! ?
You’re welcome! So glad they are working for you!
Worked like a charm! I added 2 tablespoons of King Arthur Cake Enhancer and have a luscious chocolate fudge cake.
What is King Arthur cake enhancer?
Thank you for this great recipe. It works perfectly except that I added 5 minutes for dark or coated pans and then added 10 minutes to the cooking time. Thank you.
Can I use water rather than milk but still make the other changes? I’m serving someone with a dairy allergy.
I’ve not tested it using water so I’m not sure how it’ll turn out.
Dairy allergy also means no butter, so make note of that. Also; most box cake mixes have the “may contain milk” warning on them. I’d bake from scratch for someone with a dairy allergy.
I tried this: Added an egg, used milk instead of water, and butter instead of oil (one stick, which is about .50 more than the oil in the instructions). I also added a tiny bit of vanilla extract.
It was really good. Held together well, tasted moist. I think next time I’m going to use lemon or orange juice.
This was great information! I used a yellow cake mix adding instant white choc pudding an extra egg yolk, whole milk and used oil, followed directions on box for baking. It was light, fluffy and delicious! Topped with homemade fudge frosting… yummy!! Thanks
So glad you enjoyed it, Christine.
I followed the exact directions but my cake came out flat, dense and undercooked. I had added 10 minutes to the cooking time. Dunkin’ Hines classic yellow mix. Don’t know what happened
Oh no! Cakes will tend to come out that way if the batter is over beaten. Try just folding the batter next time and popping it right in the oven next time. Good luck!
Quick question, can I place the cake layers in the fridge once cooked and cooled then frost in the morning.
Awesome moist cake recipe.
Yes, but I would recommend wrapping them in plastic wrap so that they don’t soak in anything from the refrigerator while in there. You can actually keep them in the fridge for up to a week. Enjoy!
Came across this recipe and thought I would give it a go. I am a Baker, but always looking for new ways of doing things. So heres what happened, I mis-measured my butter, (I know, bad Baker, lol). Anyways, so I did swap the water for milk, which even amounts across is only 1 cup milk, not 1 1/4 cups. But since I was doubling, 2 cups, however, the butter I only did 1 cup, not 2 cups like I should have, and to be honest, came out just fine. Also, this was for a 12 inch cake in a 3in high pan. So tip: start the baking at the 350° F for about half the time, then lower to 330° F for the rest. This works with all cake sizes. Gives you the initial rise, then the lower temp continues to bake without crusting the outside.
Sorry, correction, the oil to butter transition was right, I was thinking of something else I did, myy apologies. On a side note though, this a great recipe, I would definately do again.
Thanks for the tipbyo lower the temp halfway…!! Worked great
Would margarine work instead of butter? or should I stick with just oil?…as those are the only 2 options I have in household.
I haven’t tested it with either so I couldn’t tell you for sure, but I’d probably say margarine since it’s meant to be a closer butter substitute. That much oil would weigh down the cake.
This is a fail proof formula. Everyone always loves my cakes, I just recently started using box hacks for convenience. I only have a problem with the calories…..it pushes them up. So, if your gonna splurge, go all the way.
Agreed! Thanks so much for the 5 stars.
May I ask the weight on your cake mix for the above recipe? Some cakes maybe collapsing because cake mixes are smaller now. I read some where to buy an extra box and add 1/3 cup of the 2nd box to the first box
I used a 15.25 ounce cake mix. Hope this helps!
I agree with the other commenter who thinks Duncan Hines box mixes are the best. I used a coconut one, and only had salted butter, so I used it. I had new, dark, non-stick pans, so I lightly oiled them, used parchment paper in the bottom, and lightly oiled it. I also baked at 325 as the box directed for 27 minutes.
They came out lovely, but did fall some upon standing. However, I sliced them into two layers when cool, and they have a lovely crumb, and are moist. The flavor was very good. I think for my cake- lemon curd between the layers, 7 minute frosting in the middle, top and sides, with coconut over all, it will be fine, and fool even the most picky cake-a-holic at dinner.
Ok so I didnt double the butter. I put them into a 9in round. I baked it according to direction and at the end of the 30 min it was not at all cooked. Now I do live in Las Vegas however were not that high in altitude. What did I do wrong? Side not they are rising pretty high.
The directions state to substitute with butter for the oil and double the amount.
I’m making a Pillsbury Funfetti cake for my granddaughter in a Wilton Wonder Mold Doll cake. I’ve read that the cake needs to be dense to hold the large mold. Any suggestions on how to alter the box recipe which calls for 1 c water, 1/2 c oil, 3 whole eggs.
I’ve never tested it that way so I’m not comfortable giving a recommendation. Sorry
Cake did not come out as described. Was way too moist and falling apart. Had to freeze what I could salvage to frost it. The taste was good but would not say the substitutions enhanced any flavors. Would recommend just sticking with the box recipe.
I’m so sorry it didn’t up end working for you.
Hello I was wondering if I could use salted butter?
You might be taking a chance because you never know how much salt is actually in salted butter.
So, do you double the amount of butter before melting, or after? In other words, do I melt 2 sticks of butter and that’s all I need?
Yes, just melt down your two sticks of butter. 🙂
Do you recommend still adding a simple syrup after baking or omit simple syrup if I use the buttercream as an added ingredient?
I think I might be confused. I didn’t use a simple syrup for this recipe.
Did not care for it tasted way to much butter
I don’t mean to disrespect your thread ms sabrina by correcting you b cuz you very obviously know sp much more than I do when it comes to cooking albeit I have only tried once to make a cake from scratch and had mixed up which order yo whip the ingredients in-instead of whipping the sugar eggs a d butter together I forgot and thought I’d make up for it AFTER adding the flour (bcuz thats when remembered too, little late) and I remember I was so excited to surprise my bf with his favorite cake homemade with candles first thing when he woke up in bed, and I did..it was just that it was cornbread cake practically. The whipping or over mixing of the flour created the perfect dense course cornbread consistency- everything else about it was on point bcuz I followed every other instruction to a tee so if I may offer my opinion ladies? Cake baking=a science in and of it’s own. You change the slightest detail and you change the outcome. Maybe Sabrina’s cake box mix had more baking powder or maybe she used a more expensive type of butter in turn had a fattier consistency which would mean when she was mixing her ingredients it would have been able to lightly churn as opposed to less fatty dense butters that would not produce desired effects (really I think it’s all the above) but remember when I said it’s a science? Well there are all these crazy wonderful tiny molecular changes happening in your oven when it’s kept at the desired temp (preheat for consistency) and that desired temp is no more for x amount of time every time you open the oven to check so you could’ve opened it during a very key period and when you did so you lowered the temp accidentally and than it was no able to continue the same changes once it heated back up b cuz it was stunted or the appropriate amount of time wasn’t tacked onto the original time to calculate the oven reheating for every time it was opened…just a thought. Right now I have my personal concoction of your recipe mixed with a pudding cake recipe and am very excited to see the end result. 😀
Thanks for your feedback.
Ugh, just made this cake & it completely fell once I took it out of the oven.
I used Duncan Hines Butter recipe, which is my go-to box mix. I used 1 additional egg, substituted whole milk for water and doubled the butter from 7 tablespoons to 14. The box instructions say to beat with mixer for 4 min, but I only did 2 min since several comments below say overmixing will cause the cake to fall.
Not sure what to change; hate to waste any more ingredients on another cake! Having company tomorrow!
You need to use whole milk for this recipe to work with the butter. Just follow the recipe card and you should have better results. Good luck!
This hack has never worked for me when I tried it with Duncan Hines Butter cake mix.
Sounds like a great idea. I will give it a try. I wanted to let you know that the nutritional info is incorrect. It says 12 servings, 36 calories per serving and 1 gram of sugar. I wish it were like that. Ha!
Oh my goodness, thanks for catching that! Don’t we all wish that was the correct number, haha!
It’s in the oven, smells delicious! Just worried that it will flatten out like it did for others who made it! Did u figure out why their cakes were collapsing?
How did yours turn out?
If you live at higher altitude, add some extra flour-about 1/4-1/3 cup. And use a bundt pan. At 8,500ft, a falling cake is nature’s reminder of where you live. I’ve never been successful with layer pans and rarely a 9X13 pan. Buttercream it to the nines–yummmmy.
Did mine as three layers as I always do with a box mix, same as others have said, flat as a pancake ?
Not sure of taste yet
I am happy to have found this recipe tweak … two of my closest friends are getting married, and I am helping with the cake. I was comparing recipes and ran across this. today we are doing the test cakes to compare cream cheese icings. Looking forward to seeing how this will work.
On a related note, any favorite recipe for a pipe-able Cream cheese icing?
I love everything from https://iambaker.net
She’s a genius and I’m sure would have the perfect recipe you’re looking for.
If adding say, fresh grated carrots, drained pineapple tidbits, walnuts and raisins to a box mix of carrot cake, shouldn’t the wet ingredient such as milk, eggs or butter be reduced to compensate for the additional moisture from carrots and pineapple?
I’ve never tested it using all of those additional add ins so I’m not sure of what advice to give. If you decide to try, I’d love to know what worked for you. Thanks!
No. The added ingredients are fine without adding or subtracting any liquids. I add ingredients like that all the time for my family’s cakes.
my cake fell what did do wrong
Oh no! sounds like it was either over-mixed or needed to bake longer.
Would this work with vanilla Betty Crocker cake? I’m making one for my dads birthday today!
Yes 🙂
This is great. I’m actually a pretty big fan of boxed cake mixes even in there default form, happened across this idea one day many years ago and have been doing it that way ever since. There’s truly no reason to bake a cake from scratch when you can do this, unless you’re trying to make a cake that a mix just won’t suffice for.
Yes, it works for chocolate. Result: a big beautiful birthday cake almost as good as my chocolate torte! To a (Pilsbury) devil’s food box recipe: I added an extra egg white, whipped the whites to fluffy peaks in one bowl. In separate bowl I added one stick of butter to the oil (1cup total), added half cup of cocoa powder, exchanged the water for milk, mixed the rest of the ingredients including the extra egg yolk and then folded the mixture slowly into the egg whites. Baked in a spring form pan. Filled between the layers with chocolate buttercream and covered outside with whip cream icing: Stir two cups of heavy cream, a cup of cocoa and a cup of powdered sugar together, let sit 20 minutes in fridge, whip into whipped cream and ice. Thanks for the hack. Where do I post the photos?
How awesome!! You can post your photos on instagram using the hashtag #dinnerthendessert . I can’t wait to see them!!
Sabrina, Thank you and I just love your site because I’ve had so many of the same questions the other have had. I stopped buying Duncan Hines or any others because they cut the ounces in their package and every since my lovely applesauce walnut cake recipe they use to have doesn’t work anymore. It collapses. Thought it was me but ????
Today, I’m making one of those GIANT CUPCAKE cakes! I have the DH Classic Devil’s Food mix and am wondering if all your suggestions would work with this particular silicone bakeware? I guess my urgent question for today mostly concerns this silicone bake mold.
I haven’t tested it but I wouldn’t see why it wouldn’t work. If you decide to try, I’d love to know how it turned out. Good luck!
Hi! I tried your suggestions and it has a great flavor and texture. The only thing is that for some reason the middle of the cake stuck to pan. Any sugggestions ?
I’m so glad you enjoyed it but sorry about it sticking. Just make sure to prepare your pan either with shortening/flour or a baking spray before putting in the cake mix. If you use the shortening/flour method, you can usually catch it better if a spot is missed. Hope this helps!
Made this today. Wanted to try out a new bundt pan and this is what I used. Delicious and my son told me after that he’d been craving icing, so it was a win win.
I would think adding double the amount of fat without increasing dry ingredients would lead to an “underbaked” cake. This sounds wonderful to me taste wise, do you know if this would work for a wedding cake tier? Does the cake rise as much as usual?
Thank you!
The rise should be the same so I would assume it would work for a tiered cake.
I tried this “Cake Mix Hack” and it was wonderful! No one could tell that it wasn’t really home-made. I will use this every time I use a cake mix. Thank you so much for the hint!
So glad everyone enjoyed it!
What kind if milk should I use, 1, 2 percent or whole?
Whole 🙂
I am going to make this recipe but have a question. The box mix calls for 1 cu water but you substituted 1 1/4 cups of milk, why?
It just gives it a deeper flavor. Hope you enjoy it!
Could heavy cream be used?
I’ve not tested it so I’m not sure. If you decide to try, I’d love to know how it turns out. Thanks!
I wouldn’t use too much butter, 1/2 a cup is fine. I made it and instantly felt the need to chug a glass full of milk and maybe check my cholesterol level. Other than that it was really moist and soft
I loved this hack when I tried it on a yellow cake mix, but I am wondering how I should go about the butter for a Butter Golden cake mix that calls for 7 tbsp of softened (not melted) butter. Should I still melt all the butter? Should I still double the butter? Would really love to know, thanks!
Yes, you’ll still want to double the butter and melt it. So glad you’re loving this hack!
I have a box of Duncan Hines classic white cake and it calls for 3 large egg WHITES (which I know is so the yolk doesn’t turn it yellow). Instead of adding an extra egg, and because I don’t care about it turning yellow, would just using three whole eggs work (not adding an extra since there’s the extra yolks)?
Yes, that would work!
Hi! What would happen if I added vanilla pudding mix to this recipe/would you recommend?
I’ve never tested it so I’m not comfortable recommending it. I’d love to know how it turns out if you decide to try!
Why use unsalted butter ? How is it different from regular butter in cakes?
When you’re baking, you want to be relatively precise about the ingredients you’re adding or it could throw the flavors out of balance, so you want to use unsalted butter and add the precise amount of salt a recipe calls for instead of using salted butter which could have different amounts of salt in it.
When you say butter im assuming you mean real butter and not country crock?
Yes 🙂
would this work for a gluten free Betty Crocker mx? particular teh devils food cake one?
I haven’t tested it but I don’t see why not. If you decide to try, I’d love to hear how it turned out.
Do you use salted or unsalted butter?
Unsalted 🙂
The recipe did not specify salted or unsalted butter. I bought salted assuming that was the default. Please amend your recipe. (I wondered about this at the store but it’s too late since I already bought the butter and I’m just now reading comments). I think I will make my cakes without trying your hack simply because I can’t afford to have them not turn out well. But thank you for posting this information.
can this hack be used with cake with pudding in the mix?
Yes 🙂
I really want to try this hack but there are so many different cake mix add ins to get to! I just noticed my duncan hines cake mix only calls for 1/4 cup of oil rather than the 1/2 cup that most box mixes call for. I have another that calls for a stick of softened butter instead of oil. I am curious whether anyone has noticed a difference with different brands of mix. I a pretty sure I remember liking Duncan Hines the best when I have done comparisons, but I don’t remember whether it was comparing mixes made with butter or not (my comparison was using only the box instructions).
I will come back to give my review for a double butter cake.
Great info! The original blog AND the comments. I actually love boxed cake mix, so this should be interesting.
I will add, never ever buy Pillsbury Cake Mix. It is the worst (a little bit texture, a lot taste).
The best cake mix is Duncan Hines.
I know that only some flavors come in certain brands (like the funfetti only with Pillsbury… I think ??), but if you don’t believe me, buy the same common flavor in Pillsbury and Duncan Hines. Make both, by the box (I don’t know if the hack makes it different, so…). You will see. Most likely I tried it with devil’s food cake because that is my favorite.
Hi Sabrina, I wonder if you can help? I bought the Betty Crocker Super moist cake mix with butter. Which means it calls for 1/3cup softened butter (no oil). Should I still double the amount of butter?
thanks so much!
Yes, you’ll still want to double the butter. 🙂
Cool! Thanks! I will try this today! Thank you so much for the feed back!
I have attempted at least 8 different recipes for my daughter’s upcoming First Birthday Party and none have been the amazing cupcake that I want. So I’m going to try these hacks with a box mix and am super excited to finally get a good result (hopefully!) Thanks for posting these ideas.
Good luck!
I just made this and it’s THE FLUFFIEST, THE LIGHTEST cake I have ever tasted! I’m DEFINITELY gonna make this my new cake! THANK YOU SO MUCH FOR SHARING THE RECIPE! !!
I’m so happy to see this!! Thank you so much!