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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Debbie Bishop says
The ingredients say 1 cup granulated and 1 cup sugar. Is it 2 cups of sugar or just one?
Sandy says
1 cup granulated sugar
Linda White says
Does this addition to the mix make enough for a 9×13 cake and a pan of cupcakes?
Stephanie says
Yes you should.
Jennifer says
I would be doing this with a 5 pound bag of cake mix which is 80 ounces. A standard cake mix is I believe 18.5 ounces. So I could do this if I quadrupled the ingredients?
Miranda says
This is by far the best cake recipe ever! You really can’t mess it up! I’ve made this recipe 3 times in the last month and the cake comes out perfectly moist every time! I don’t own a Kitchen Aid, but rather a vintage electric hand mixer 😉 everyone that ate this cake loved it and preferred it over ‘store bought’ birthday cake. I even stacked my cakes, (one was even 4 layers high) it held up great! Thank you !!!
S says
I’m not sure how this is the best cake, ever. I made it in two 9″ pans and not only did it look horrendous, it tasted like Play Doh.
Mendy says
For a 9 inch pan, I baked for 5 minutes less at each temperature and it came out perfectly! Give it a try….
Amber Rist says
Thanks so much for this recipe I’m going to try this. I’m excited! and OH EM GEE I didn’t know you have a pink mixer and pink utensils like me!!!! we’re special, tho I have a vintage mixer and yours looks newer. I’m going to make a chocolate cake and add beets to it like out of “deceptively delicious” but I wanted to try it out of a mix. do you think i should change anything if I”m adding a 1/2 c of beets. sounds kinda gross but we are all picky eaters.
Stephanie says
If you are adding them shredded I think you will be fine.
Marc says
Looks delicious! A fun activity to do with the kids.
Lisa says
Who knew? Thanks for sharing!
Bryn says
Can you tell me what size mix these add in amounts are for? Thanks!!
MidgetMomma says
the regular standard boxed cake mix 🙂
Korilynn says
What most people don’t realize is bakeries use commercial cake mix (yes, you can buy it in 50lbs bags). As a chef, I used to work at a bakery that did just that. But, to make it taste like a from-scratch cake we used to use buttermilk instead of the water or half buttermilk/half sour cream instead of water to make it denser. Real butter instead of the oil. Increase the egg count by one and add real vanilla bean (when making vanilla cakes) and it made it so great. I haven’t tried this method so I’ll have to give it a shot.
David says
Hun PLEASE can you make these printable
Tom says
We are actually going to be doing this. Thank you for the feedback!!! 🙂
Jennifer says
is there no oil or butter in this recipe?
Amanda says
Yea I was hoping for that answer myself… I don’t see it anywhere in the recipe, so I omitted the butter… seems to do fine without it. I think with the extra egg and sour cream, you shouldn’t need the butter. but I honestly don’t think it will hurt to have it..
Daun says
I went ahead & put the oil in per the box instructions…hoping that’s ok.?
Stephanie says
I hope your cake turned out ok.
Amanda says
I made cupcakes with this recipe today. the 1st dozen came out great. 20 min on 300 and 20 min on 325. they were kind of bread textured… but the taste was good and they are fairly firm, so they can withstand the weight of thick buttercream nicely! the other batches did turn out a little more brown than I’d like. I decreased baking time with the last batch and they turned out better than the 2nd ones. overall good recipe!
Angelina says
I agree, cooking them for 40min is too long! I made these tonight but only cooked them for a total of 20min and they were wonderfully moist and delicious. ?
Stephanie says
It all depends on what size cake pan you are using.
Lisa says
Great question. I was wondering the same thing?
Stephanie says
What question was this about?
Lakeshia Robinson says
Hey what kind of flour all purpose r self rising flour
Ricky says
Do you use self-rising or plain flour
MidgetMomma says
just regular flour 🙂
Evonite says
What kind of flour….
Katie says
I haven’t been having the best of luck baking cakes. I tried this recipe out and it tasted really good the second it came out of the oven. But after cooling, it really doesn’t have any taste to it. I used a marble cake mix, is this normal or do you know what I could have done wrong? Thanks.
MidgetMomma says
What brand cake mix did you use?
samantha says
To make the white cake box into chocolate what would you suggest? I have about 5 or more white&yellow boxes, dont want to buy more just to make chocolate. Any help would be appreciated.
Jenn says
Can I use milk instead of Sour cream?? I don’t have any Sour cream 🙁
MidgetMomma says
I wouldn’t recommend it as it will be more liquid then the sour cream is.
sam says
how can i turn white&yellow cake mix into chocolate? i have 5-7 boxes would hate for them to go to waste. any help is great.
Anne says
Just off the top of my head, you might try substituting cocoa powder for all or part of the additional flour.
TeRae says
Can I add butter or oil to this?
MidgetMomma says
there is no need to when you follow the ingredient list and directions 🙂
Kim says
Is the baking time the same for cupcakes?
MidgetMomma says
yes 🙂
Brenda says
I’m still not clear on the type of flour, plain or self rising?
MidgetMomma says
just your normal plain flour 🙂
Ron says
I have a Betty Crocker Super Moist Red Velvet mix and a Duncan Hines Decadent Classic Carrot Cake Mix (with real carrots and Raisins).
Do you think these would do well this way? Any different?
I was even thinking of baking both and making a 4-Layer cake – alternating each layer. Any thoughts?
Thanks
MidgetMomma says
you can use this recipe for that as well, i think it sounds delicious to have those 2 alternating flavors 🙂 I love carrot cake!
Ron says
Thanks! I’ll let you know when I stop being so lazy – LOL.
Do you have a good butter cream frosting for this combination?
🙂
Maria says
Look on the freaking bag and see what kind of flour, only three choices all-purpose, self-rising, or cake flour!! Not just plain flour!!
Gerri says
How much cocoa to make this chocolate? Increase any liquid?
MidgetMomma says
just use a box of chocolate cake mix 🙂
morgan says
I can do this with chocolate too right?
MidgetMomma says
you can do this with any flavor cake mix 🙂
Laura says
Can Greek yogurt be used instead of sour cream?
Karla says
If I don’t have sour cream what can I use
kim says
Waaaaay way to sweet…Not quite like a bakery cake which when paired with butter cream it evens out…I used the butter cream from this site and frosted the cake and wow! To sweet! Even house full of kids said they couldnt handle..Also had a hard time getting the frosting to hold up..I attempted pretty decorations and it kinda fell a little flat..I mixed for 10 minutes and used all the ingredients step by step so not sure what happened..good for spreading definitely not for decorating …
Vada says
Why would you do all this when you could just make cake from scratch? Baking is already easy and cheap.
MidgetMomma says
because when you get the boxed cake mix for free or pennies with coupons this makes it taste better 🙂
sandy says
Can I use duncan hines spiced cake mix?
MidgetMomma says
yes 🙂 any cake flavor works 🙂
Stephanie says
yes you may
Lisa says
I make this.cake all the time. I add to it or switch it up depending on what kinda of cake I’m making. I love it & so do others. Thank you:)
Kaelin Clark says
So do I follow the steps on the box first? Because it calls for oil, 3 eggs, and water. I don’t know if I should follow those instructions then add the additional stuff you’re. Or if I i’m just using your ingredients and ignoring the box?
MidgetMomma says
Ignore the box instructions 🙂
BriJon says
What if i wanted to make a layered cake using the 9 x 2 inch pans, how much of this mix do i use for each pan if I’m making 2 layers? Does this recipe yield enough for both 9 x 2 in. pans? if so, how much mix do i place in each pan?
Gabby says
Would this work with a carrot cake box mix? Do you think I could add some shredded carrots? Thanks!
Stephanie says
Yes it should work but I haven’t tried it yet.
Lorraine says
I am making two of these for my grandson’s birthday cake and I noticed there is NO oil or butter added, Surely the sour cream doesn’t take the place of a fat does it? I saw chefs on TV offering cake baking tips such as using butter instead of oil, and adding 2 egg yolks plus the 3 eggs. Why are there no extra eggs and leavening to make the scratch part of the recipe rise? They also said add hot water to a chocolate cake mix. My daughter is a FACS teacher and she uses this cake recipe all the time but it could be moister? Nonetheless I’m making as per her directions to follow yours.
Stephanie says
Hello lorraine, there are many recipes out there and this is the one we used at the last bakery I worked at and it was my favorite. Yes the sour cream is the source of fat for this recipe. I’m not sure why you don’t think there is any eggs but the recipe calls for 3 whole eggs. The sour cream will help keep the cake moist. I graduated from the Culinary Institute of American in baking and pastry arts and I have working in some great bakeries so if you have anymore questions please let me know.
Stephanie says
Can I use non fat greek yogurt in place of the sour cream? Thx!
Alicia says
I used this recipe and divided it into 2-6″ and 1- 8″ pan. The cake is moist and delicious but the 8″ didn’t cook completely in the center. Any ideas on what I did wrong? Want to try again for my granddaughter’s birthday cake in a few weeks. Please HELP!?!
Renee Benise says
What dose the Sour Cream do to the cake Mix? Dose the Sour Cream make the cake Mix sour?”
Stephanie says
It adds moisture, no it does not make it sour.
Megan says
How many cupcakes would this recipe make?
MidgetMomma says
same amount as a regular box of cake mix 🙂 12-24 depending on how big the cupcakes are
Renee says
If I ised self rising flour would it make a difference?
Jojo says
Was this a 9×13 or 11×15 pan?
Elise B says
I was sceptical.. Never made a cake with low temps 300 & 325. I thought for sure it would be way too sweet with the extra cup sugar. But had a cake mix in the kitchen and I was bored. It was easy to make. Kinda fun. And… When it was done it looked good. Higher than if I just followed cake box instructions. And when it was cooled and frosted, it looked like a bakery cake. And how was it? Really good and worth making again. I made a yellow cake and followed your instructions. Next time chocolate. Thanks for sharing. P.s totally did not miss butter/oil in this recipe!
Jenn says
I am not sure why you are adding even more flour and sugar to those asked for in the box mix. All I did with my mix was add an extra egg, substitute milk for water (equal amounts), and melted butter instead of oil (doubled the butter). Just doing that made a great cake! I just decided to try it and it turned out great! Your recipe turned out pretty good…but, I just felt that adding more dry ingredients was sort of unnecessary. If more than one cake mix is needed, why not just use two cake mixes?
Stephanie says
This is a common recipe that you can find a lot of bakeries use. It just yields a great texture. If you just double the cake mix you will end up with to much of other ingredients.
Sherri says
This is the recipe that I use, adding the flour and sugar, I don’t know about the sugar, but the flour will make the cake denser. I made a cake yesterday, and used a different recipe, and didn’t add the flour and sugar and it wasn’t as good. Will go back to this recipe, it’s alot better, and you do need to double the butter, but I don’t use the sour cream and I do add an extra egg if it asks for 3 I use 4 and they say you can you can use 5 if you want.
Catherine smith says
I’ve seen two recipes for this by far this one is the best we’ll be using it as often as I can
MidgetMomma says
Thanks! It is the only recipe that we use in our house 🙂
Jessica says
So it says 20-30 minutes, then turn up the heat for an equal amount of time. If I’m doing an 8″ pan, should I stay closer to 20 minutes? Thanks!
Stephanie says
Yes
Darlene says
This was great…I used a cherry chip cake mix adding chopped cherry’s along with the extra flour, sugar, and the sour cream, the cake turned out perfect. It’s nice for once to have a cake that raised to the top and filled the whole pan. I will use this recipe again, thank you for sharing.
Diana J says
Where did you get that cake pan?
Stephanie says
I bought it here. https://www.amazon.com/USA-Pan-Bakeware-Rectangular-Aluminized/dp/B0029JOC6I/ref=sr_1_3?ie=UTF8&qid=1489954523&sr=8-3&keywords=cake+pan+rectangle
Joann Blackwell says
I used Greek yogurt will let I know how it turns out
Stephanie says
Im excited to find out how it taste.
Lisa says
I have been making my cakes this way for over a year now. Wonderful everytime. Thank you for sharing:)
Enji says
No oil or butter….?
Stephanie says
No, the fat is from the sour cream.
M. J. Hanson says
What is the baking time for cupcakes?
Stephanie says
15-18 minutes depending on your oven.
Pam says
Are the cupcakes baked at 300 then raise the temp as well? If so, how long on each temp?
Stephanie says
You will bake them for the first 8 minutes at 300 then raise it up to 325 until a toothpick comes out clean from the middle.
Amanda says
I made as cupcakes, but the cake is sticking to the liners, I assume from lack of fat. I used whole fat sour cream. Any suggestions? Also, do I start them at 300, then move the temp up like the cake or cook at 325 the whole time?? Thanks!
Stephanie says
I’m sorry I do not have any suggestions on why they are sticking I have not had that problem so I’m not sure why it’s doing that. Yes, you will cook them just like the cake.
Lisa says
Hi there, I just want you to know. I have need making this cake now for awhile and love it. It’s the only way I .ake them. Ow. My question is. I want to try it in a bundt pan. Have you tried it this way? I was looking at the comments to see if this was asked before. A lot of comments
Aziza says
Should I be putting oil in this?
Stephanie says
No oil needed the fat comes from the sour cream.
Dianna Varnes says
Hi, Can you please tell me if I need to use all purpose or self rising flour?
Thanks
Dianna
Stephanie says
all-purpose
Jane says
The box mixes are smaller now. Used to be 18 ounces, now only 15. What did you use? I made one recipe for a cake this way and it wasn’t the best because the box mix was smaller. They should put the size mix on the recipe.
Stephanie says
I just made one two weeks ago and the cake came out the same as before so just follow the same recipe.
Margee’ says
I noticed that the mixes are smaller. Takes allot more mixes to make wedding cakes now.
FRAN BANKS says
I ABSOLUTELY LOVE THIS RECIPE! I MAKE SHEET CAKES AS WELL BUT WANTED TO TRY THIS. HOW WOULD I CONVERT THE TIME.
Suzie Lloyd says
What about red velvet cake?
Stephanie says
It works the same.
sheron budhram says
Can you use any cake mix?
Stephanie says
yes, you may.
Pamela Kaess says
Self rising flour?
Stephanie says
Just all-purpose
Sarah says
Just double checking before i try. My box says to use 2 eggs already, do i then add the additional 3 or just 1 more to make the total 3?
Stephanie says
just three eggs
Yvonne Stonehocker-Schmidt says
what about doing this with a chocolate cake mix?
Stephanie says
It works but its not as strong of a chocolate flavor.
Mtalley2tx says
Make the chocolate cake as directed above except substitute cocoa powder for 1/3 cup of the flour. So yummy and I always get asked for the recipe.
Rhonda Ward says
Thanks, I needed this
June says
I made this just this week and took your advice on adding more cocoa powder. It turned out great. Everyone raved about how good it was. Thanks for the suggestions!
Gail Dampman says
I was disappointed in the flavor of the chocolate cake. Any suggestions on adding cocoa or chocolate syrup?
Stephanie says
I love this recipe for all other favors of cake but chocolate I’m still trying to work out. I like to add about 1/4 cup of cocoa powder to it.
Tosha says
I noticed there was no oil or butter, do you not use any at all??
Tosha says
I noticed there was no oil or butter in the recipe. Do you not use any??
Stephanie says
The fat comes from the sour cream.
Lisa says
Trying for the first time today kind of excited to see how this recipe works !! I will write again afterwards !!
Diana says
Trying for the first time today kind of excited to see how this recipe works !! I will write again afterwards !!
Stephanie says
Let us know how it came out 🙂
Elise says
My chocolate cake is in the oven, almost finished baking (doing toothpick test but its still liquidy in center. It looks awesome. It’s a light chocolate color (I didn’t use any cocoa powder when i added the 1 cup flour).but i can just tell this is going to be a winner. I followed the recipe exactly. Thanks for sharing.
Stephanie says
I’m so glad you liked it! Make sure to share how it turned out with us 🙂
Shannon Ainsworth says
How long do you cook cupcakes?
MidgetMomma says
what ever the time on the box says for cupcakes 🙂
Cindy says
I want to make Guinness beer chocolate cake. Can I substitute the beer for the water
Stephanie says
I have never does this but I believe it would work. If you end up making it make sure you share a picture on how it turned out 🙂
Karen says
I would like to make this as a sheet cake and when I made one from a recipe I had but misplaced, I think I used a jelly roll pan. Would this work with this cake?
Stephanie says
yes
Cara says
Can I use full fat plain yogurt instead of sour cream?
Stephanie says
I am not sure i have never tried, if you try let me know how it turns out.
Sharon says
Epic fail for me. Recipe did not say to flour the pans so I didn’t. My cake became a trifle, which was very tasty, but not the cake I was hoping for.
Stephanie says
I don’t flour my pans with this recipe I just grease them with butter.
Betty says
I have a 11 x 15in sheet pan. Can I put all the cake mix in it? Do I need to change the oven temp?
Stephanie says
Yes, you dont need to change the temp just add more time to the cooking time.
Mayme says
I try this tonight i haven’t cut it yet BUT IT TURN OUT NICE. i used a pound cake pan needed a little more cooking time. Have to let you k ow tomorrow how it taste
Stephanie says
Oh yummy let me know how it turned out.
Glenda says
I failed.. miserable fail lol I have no idea ( maybe an idea..) what I did wrong.
I doubled this recipe because I wanted to make 2 3inch deep cakes.
Mixed in cake flour (possible culprit???) and the remainder of the ingredients.
It smells AMAZING…
It’s been in the oven for over an hour… epic fail… its pulling away on the edges… but its completely liquid in the middle and totally sunk…
Could it be the cake vs all purpose flour that caused this??
MidgetMomma says
Hi Glenda! Yes you want to use all purpose flour 🙂
Di says
Has anyone tried out this recipe in a jumbo cupcake tin? Do i use one box for one half of the tin?
Liz Thornbloom says
My cupcakes turned out sponging and tough .. Why?
Stephanie says
Im not sure what happened, it could be from over mixing or and ingredients measured incorrectly.
Kim says
Made this cake today to test out for granddaughters bday next weekend. I want to freeze the layers I make on Monday – assuming I can? Also, mine sank in the middle after I turned up the temp. Any suggestions?
Stephanie says
i would just wrap the whole cake up very well with plastic wrap then freeze it. I am not sure why it sank.
Kelly says
I have a 15by 11 inch pan do I need to use two boxes of cake mix and double the ingredients?
Stephanie says
just one batch will work
Grammy B says
Can you show a picture of your cake versus a boxed cake? (the finished product)..I’ve tried other peoples recipes for doing this and they were nothing like a bakery cake. A bakery cake is more dense ,where the boxed cakes are more light and airy. Thank You so much!
Stephanie says
I dont have a picture of the two compared but this is the recipe I used at the last bakery I worked at.
KIM says
I AM MAKING A UNICORN CAKE I NEED 3 LAYERS WILL THIS BE ENOUGH OR DO I NEED TO MAKE 3 BATCHES
Stephanie says
two batches
Rhonda says
Thanks a million, Stephanie!
I just made this recipe using a white cake mix for my granddaughter’s 4th birthday today. It turned out AMAZING!
I’m on the fence as to whether to tell everyone about my good fortune in finding you, or to just let them think I’m fabulous!
Stephanie says
Im so glad you love it! I would share it so you can eat it at your friends events!
Stacy says
Timing for cupcakes using this recipe , would it be same time as on the box?
Stephanie says
yes just make sure you check the doneness with a tooth pick.
Kira says
This recipe definitely works. Reading is fundamental. I love reading the comments they are hilarious. Thank you for sharing.
Stephanie says
I’m so glad this worked out for you.
Jill says
Can I use this recipe to make a 4 layer 6 in round tall cake? Should I double it and what time adjustments do you think I should make in baking?
Stephanie says
It depends how thick you want the layers. I have used one batch of this for two 6″ pans then cut the cakes in half for a 4 layer cake. For time just use the same times as the box says.
Christi says
I made a Funfetti using z tube pan and the full 30mins at each temperature. IT TURNED OUT AMAZING! Today is chocolate cupcakes but I didn’t notice the notes about adding Cocoa powder so we’ll see!
Thank you for sharing this with us.
Sam says
Is this recipe for a 9×13 pan???
Stephanie says
yes it is
Kristen says
Will this work for a lemon cake mix? Or will it diminish the lemon flavor?
Stephanie says
I would add 1/4 tsp of lemon extract
Stephanie Manor says
If making cupcakes you said use the time on the box what about temperatures for cupcakes? Do I use what is ok n the box or the 300 and 325?
Stephanie says
325
Rebecca says
Can you use almond extract instead of vanilla
Stephanie says
yes
Wendy Stanton says
Uggg…..I forgot the sugar. I took it out of the oven at the 30 min mark. Mixed a cup of sugar with a little bit hot water and poured it over the two cakes, lol. I have NO IDEA what it’s going to taste like. I was making it for church…I guess we will eat it. I have to make another one. Thanks for this recipe 😉
Laura says
I just got so triggered reading this ? As a professional pastry chef that has worked in many bakeries and restaurants, I have NEVER used cake mix in a professional setting. Everything is made from scratch. High volume commercial bakeries will use mix (and anyone who wants to cut corners). Using a box mix isn’t essential for consistency…..using a recipe and weighing ingredients is.
Stephanie says
I am a professional pastry chef who has worked in diffent bakeries. Three out of four bakeries used mixes and they were a major brand only in a very large bag. One bakery was just a cake bakery making a large amounts of wedding cakes as well as other special occasion cakes and this was a take on her recipe.
Laura says
That’s so crazy to me! I have never encountered that in the many kitchens I’ve been in. But that’s why I said “high volume”. I’ve spent many years (not to mention $$$ for culinary school) and I hate to see bakers and pastry chefs in general, not get credit for the skill involved.
bobbie says
made the chocolate they are fantastic thanks so much
Mistie F says
Can u add in frozen purred strawberries? Will it be to much liquid? Or should I substitute something for the strawberries?
MidgetMomma says
If you are wanting strawberry cupcakes or cake use this recipe 🙂 https://www.midgetmomma.com/strawberry-cupcakes/
Barbara says
I’m not happy with the result. It has more of the consistency of a biscuit than cake and it’s too dry.
I double checked my ingredients and didnt forget anything. I’ll have to try it again soon.
I have a crap oven so that may be part of the problem.
Stephanie says
Oh no im not sure what happened, the addition of the sour cream normal helps make it moist.
Paula says
Very dry! And I didn’t even bake it as long as recipe called for.
Stephanie says
I’m sorry, yours came out dry I’ve never had that problem.
Leah says
I wanted the cake a little darker so I added a 1/4 cup cocoa powder and 1 cup dark chocolate chips. I was reading the comments and substituting the flour for cocoa prob would’ve been better but I def tasted the finished mix and it tasted so good 🤤
KARI says
I want to make a German chocolate cake do I have to add cocoa powder to it
Stephanie says
I would because it doesnt have a strong chocolate flavor.
Deb says
After the 20 minutes at 300° do you leave the cake in the oven and turn it up or remove the cake, preheat to 350° and then return it to the oven.
Stephanie says
just change the temp and leave it in the oven
Xan says
Can we freeze the cupcakes and the cakes ? How well do the cupcakes and cakes freeze ?
Stephanie says
yes, I do it all the time.
Annika says
Does this need to be refrigerated after cooking? I’m not frosting it for another two days
Stephanie says
no it doesnt
Sherri says
This is the recipe that I use, adding the flour and sugar, I don’t know about the sugar, but the flour will make the cake denser. I made a cake yesterday, and used a different recipe, and didn’t add the flour and sugar and it wasn’t as good. Will go back to this recipe, it’s alot better, and you do need to double the butter, but I don’t use the sour cream and I do add an extra egg if it asks for 3 I use 4 and they say you can you can use 5 if you want.
Becky says
My bad…did a 9×13 and put all the batter in. I guess the 1.5 cake should have slammed me up side the head. I guess you do 2 – 9×13 which I would not do unless having a party. One 9×13 and a few cupcakes
*just in case others did the same. Glad I didnt try bundt cake. Love the recipe though. I pray i turns out edible, although the sides are done it is the center needing more. So now shut off oven and wil continue to check.
Stephanie says
How did it come out?
Caroline says
Using this recipe to make a layered birthday cake. Does this recipe keep well if I put the cakes in the fridge overnight before icing them? Also how long should I bake it if using 8-inch cake pans?
Diane says
WOW! This cake came out great. We loved it. I used a 10” spring-form pan, and made a lemon cake. I added lemon extract, lemon zest & lemon juice from half a lemon. I made a small batch of lemon cream cheese frosting. The cake was beautifully level, and medium density which we love. I just used a hand mixer and beat all ingredients for about 2 minutes just to combine. Excellent cake! Thank You for posting this!
LaVonne says
This has been my go to cake recipe for quite a while. I often make 6 inch cakes. I can also make at least 9 extra cupcakes with the same batch. My young grandsons have a joint party. I make 2 kinds of cake and have plenty of cupcakes. I add a little baking powder just in case. I also add extra cocoa for chocolate cake.