How to Make Boxed Cake Mix taste like Bakery cake. Step by step directions on How to Make Boxed Cake Mix taste like Bakery cake are easy to follow and will give you one amazing moist cake! If you want a homemade cake flavor using a box of cake mix this is the post for you!
How to a Make Boxed Cake Mix taste like Bakery cake
As much as I love a fully homemade from scratch cake, there are times when that is just not possible. My backup is making a box of store bought cake mix taste like a homemade cake.
It is a simple way to make the boxed cake taste just like the cakes you get at the bakery, and it only takes a few added ingredients to do so.
I am a baker and after a lot of testing in my kitchen I came up with this easy recipe to make your boxed cake mix taste like you bought it from a bakery. I have been using this recipe for years, and I shared it years ago with you guys and I thought it was time to update the pics and answer some of the questions that are always asked about making a boxed cake taste homemade.
I have worked in quite a few bakeries and the majority of them use a cake mix when making their cakes. The basics of the cake mix is what you find in traditional store box mix, but then there are different added ingredients which make the cake the traditional bakery cake you are used to.
How to Make your Cake Taste homemade
Aside from the easy step by step directions below there are a few other things you can do that will help you doctor up a box of cake mix and have it be the most amazing boxed cake mix that tastes homemade ever!
Add ins. Get creative and add things like crushed up cookies, sprinkles, chocolate candies, swirls of jelly and more. You can let your imagination run wild and get totally creative with the things that you add in!
Homemade Frosting. Seriously skip all of that store bough frosting. It is SO easy to make frosting at home, and any flavor you want too! A homemade frosting can totally take a cake from bland to over the top! So even if you are not fancying up your boxed cake mix (even though I think it is a must), adding a homemade frosting will make a world of a difference!
Fillings. There are many different fillings that you can use when you are making a homemade cake, my personal favorites are Chocolate Ganache, marshmallow fluff, and Bavarian cream. You can also fill cakes with different frosting flavors, or the same frosting you are using to frost the whole cake.
Looking for Frosting recipes ? Check these out!
- Raspberry buttercream
- Mint Buttercream
- Chocolate Buttercream Frosting
- Lemon Buttercream Frosting
- Strawberry Buttercream Frosting
- vanilla buttercream
- marshmallow buttercream
- Caramel Buttercream
- Chocolate Raspberry buttercream
- Peanut butter buttercream
What Flavor Boxed Cake Mix can I use?
Any flavor cake mix will work with this recipe.
If you are stuck coming up with flavor combinations fo cake and frosting here are a few of my favorites.
- Red Velvet cake – Cream Cheese Frosting or Vanilla Buttercream.
- Chocolate Cake – Chocolate frosting, raspberry frosting, mint frosting or Almond buttercream.
- Vanilla Cake – Lemon buttercream, chocolate raspberry buttercream, strawberry buttercream.
- Lemon Cake – Lemon buttercream, raspberry buttercream or vanilla buttercream.
- Strawberry cake – Lemon buttercream, chocolate buttercream, or vanilla buttercream.
How much cake does this recipe make?
This makes the amount of batter you have equal to 1 and 1/2 boxed cake mixes. Follow this guide for making different sized cakes:
- Using a 6 inch round cake pan – 3 cakes.
- Using a 10 inch round pan – 1 cake
- Using a 9 inch by 13 inch cake pan – 1.5 cakes
- Cupcakes – 36
Cake Baking Supplies
You will need a few supplies to make this recipe.
- Spatula
- Stand mixer
- Mixing bowl
- Measuring cups
If you are going to be baking a cake, I highly suggest getting spring pans. Using spring pans makes it so much easier to remove the cake after it has baked.
If you are making cupcakes I highly suggest using cupcake liners. They are much easier then baking cupcakes in a baking pan alone.
Make a Boxed Cake Mix Taste Homemade Ingredients
- boxed cake mix (Any Flavor)
- salt
- flour
- granulated sugar
- sour cream
- water
- eggs
- vanilla extract
How to Make Boxed Cake Mix taste homemade
Preheat the oven to 300 degrees and grease your cake pans.
In a large bowl, whisk together the dry ingredients.
In your stand mixer bowl or another bowl add the wet ingredients.
Add half of the dry ingredients into the wet ingredients and mix together. Then add the rest of the dry ingredients to the wet ingredients and mix completely.
Mix everything on medium speed for 2 minutes if you are using a stand mixer, if using a hand mixer or doing it my hand mix for 2 minutes as well.
Pour the cake batter in to cake pans or cupcake pans. Be sure to only fill the pans half way if making a cake and 2/3 the way if making cupcakes.
Bake at 300 degrees for about 25 minutes then turn the oven up to 325 for an additional 25 minutes.
If you are making cupcakes then you will want to have the cook time be 20 minutes at 300 and an additional 20 minutes at 325.
Allow to cool, remove from pans and let cool completely before frosting or decorating.
Looking for more uses for Boxed cake mix? Check these out!
- Chocolate Cake Mix Cookies
- Funfetti Cake mix cookie sandwiches
- Red Velvet Cake Mix Cookies
- Rainbow Cake Recipe
Looking for more cake ideas? Check these out!
How To Make A Box Mix Taste Like A Bakery Cake
Ingredients
- 1 box cake mix Any Flavor
- 1 cup flour
- 1 cup granulated sugar
- salt just a dash
- 1 cup sour cream
- 1 cup water
- 3 whole eggs
- 1 tablespoon vanilla extract
Recipe Video
Instructions
- Preheat the oven to 300 degrees and grease your pans
- Whisk together the dry ingredients
- In mixer bowl place the wet ingredients
- Add about 1/2 of the dry ingredients into the bowl and mix together
- Then add the rest of the dry ingredients and blend
- Mix for 2 minutes on medium speed
- Pour the batter half way up prepared pans or 2/3 of the cupcake pan
- Bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time.
Nutrition
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Linda Staudinger says
Okay so I tweaked this a tad because of all the comments. Instead of water I used buttermilk (only milk I had on hand) and I added about 1/4 cup butter so hopefully fingers crossed it isn’t dry like some of the comments it’s baking now, I put it ALL into a 9×3 pan 🤦🏻♀️ So we shall see what happens should have read the part better that tells me to do two pans because of the additional ingredients
Debbie says
This cake is a no no for diabetics. It has way too much sugar.
Kristin says
Using the ingredients listed in the post…do i still add in the ingredients on the back of the box as well?
Stephanie says
No
Hannah says
So if I am wanting a double layered 8” cake. I do this recipe twice in the same size cake pan?? can someone help me out here?
Stephanie says
If you are wanting two layers then you will only need one batch of this recipe. you will need 8 8″ pans or you will have to bake half of the batter first in the pan then once the can is out and cooled bake the second half of the batter.
Lauren says
I don’t have sour cream in the house. Can I leave it out without too much of an impact on the recipe?
Stephanie says
Do you have greek yogurt? if you leave it out it will not be the same.
Nancy says
No butter or oil? What if I use a butter in the recipe mix?
Stephanie says
It uses sour cream as the fat
Terry says
I made this recipe using a yellow cake mix. It came out fantastic. It is very dense and heavy, yet so delicious. Moist and very tall using 8 inch round pans. Will use this recipe again. Thank you for sharing this recipe.
Dean Fine says
Is that plain flour?
Stephanie says
yes
Erin says
Made this tonight as directed with a Pilsbury white cake mix for a tres leches cake and it was phenomenal! Thank you for the recipe. I will only make cakes using this method from now on!
Reese says
This recipe was delicious. I used the stars and stripes funfetti cake mix
Lynnette says
I’m at a higher altitude AND gluten free so I played around and found the perfect combo (tweak) to your recipe hack. I think it’s predominantly for gluten free since they always seem to be dry anyway…I add an extra egg and instead of sour cream, I use a cup of vanilla yogurt. The cake is super most and it freeze/ refrigerates well until I can decorate it. Thank you for pointing me in the right direction. You Rock!
JoAnne Goodnight says
Made this cake for my daughter’s 30th and it was a huge hit. Love the slow / low temps and then the slight increase. 1.5x recipe was enough for three 8” layers and 12 cupcakes. I’d love to post a pic!