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.
- 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)
- granulated sugar
- sour cream
- 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!
Love to bake? Here are some of our favorite tools to make it easier!
How To Make A Box Mix Taste Like A Bakery Cake
- 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
- 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.
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Comments & Reviews
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.
Is this recipe for a 9×13 pan???
yes it is
Will this work for a lemon cake mix? Or will it diminish the lemon flavor?
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?
Can you use almond extract instead of vanilla
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 😉
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.
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.
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.
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?
If you are wanting strawberry cupcakes or cake use this recipe 🙂 https://www.midgetmomma.com/strawberry-cupcakes/
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.
Oh no im not sure what happened, the addition of the sour cream normal helps make it moist.
Very dry! And I didn’t even bake it as long as recipe called for.
I’m sorry, yours came out dry I’ve never had that problem.
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 🤤
I want to make a German chocolate cake do I have to add cocoa powder to it
I would because it doesnt have a strong chocolate flavor.
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.
just change the temp and leave it in the oven
Can we freeze the cupcakes and the cakes ? How well do the cupcakes and cakes freeze ?
yes, I do it all the time.
Does this need to be refrigerated after cooking? I’m not frosting it for another two days
no it doesnt
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.
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.
How did it come out?
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?
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!
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.
I used this recipe this weekend with a box of strawberry cake mix and it turned out perfectly! Even my husband, who doesn’t eat cake, was so tempted he cut a slice and said he loved it too. I used two 9” round pans and baked at 300 for 20 min and 325 for 20 min. So happy this turned out so well, I will be using it again for my daughters birthday in 2 weeks!