How to Doctor a Boxed Cake Mix: 20 Pro Tips to Make Box Cake Taste Homemade
Old-school baking meets modern hacks! Learn how to doctor a boxed cake mix with expert tips for flavor, texture, and moisture—your cakes will taste homemade! Welcome to your Boxed Cake Authority Headquarters, friends!
If you’ve ever wondered how bakers turn a simple boxed mix into something spectacular, you’re in the right place. You're about to discover tips, tricks, and lots of fun ideas you've probably never thought of to make a box of cake mix taste like a bakery cake!
Why I Love to Start with a Box of Cake Mix
This post isn’t about hiding the fact that a mix was used — it’s about showing what’s possible when you understand how to work with one. Most cake mix recipes stop at basic substitutions, but my method goes much further, allowing one mix to become countless flavor variations and dessert styles. It’s baking smarter, not cutting corners.
If you’ve spent any time here at Out of the Box Baking, you already know how much I love working with boxed mixes. They’re reliable, flexible, and make baking far less intimidating.
Over the past fifteen years I've baked for weddings, funerals, anniversaries, baby showers, bridal showers, and much, much more. And birthdays. Lots and lots of birthdays.
Every cake I baked started with a boxed mix. Until recently, I'd never found a from-scratch recipe that I enjoyed as much as these doctored cake mixes.
I use them for a variety of reasons, but primarily because I want a consistent product. When you're baking from scratch, recipes can go awry. Measurements can get skewed. But with a boxed mix I'm pretty much guaranteed the cakes will turn out the same every time.
And working with boxed mixes helps with cost, too. They're relatively inexpensive. Best of all, they're quick. I can mix up several cakes in a row. . .lickety-split!
Easy Ways to Elevate a Boxed Cake Mix
With all of that in mind, I've compiled this ultimate guide to doctoring a boxed cake mix. I've laid out my top twenty tips for jazzing up a mix to make it extra-special.
Keep reading to learn how to boost flavor, improve texture, and get that perfectly tender crumb every single time.
Whether you’re baking for a birthday, a bake sale, or just because, these tips will help you create cakes that taste homemade with half the effort.
The 5 Doctoring Hacks That Matter Most:
1. Add one extra egg (or two yolks) for richness.
2. Swap water for whole milk or buttermilk.
3. Replace oil with melted butter for flavor.
4. Add a box of instant pudding for moisture and depth.
5. Skip the canned frosting — homemade buttercream changes everything.
Want the full 20 tips? Keep reading.
Top Twenty Tips to Help You Doctor a Boxed Cake Mix
Let's dive in to my favorite suggestions for doctoring a boxed cake mix. Box cake hacks will have you feeling like a pro in no time!
TIP ONE: Determine Quantity: "How Many Boxes of Cake Mix Will I Need?"
Decide in advance how many cake mixes you will need for your project. I usually triple-layer my cakes and here's my (basic) formula for determining how many boxes of mix to buy:
- 1 boxed mix will make three 6-inch cakes
- 2 boxed mixes will make three 8-inch cakes
- 2.5 boxed mixes will make three 9-inch cakes
- 3 boxed mixes will make three 10-inch cakes
- 5-6 boxed mixes will make three 12-inch cakes
Knowing how many people you can feed with your cake is key. A basic cake mix will feed 10-12 people (roughly, depending on how it's sliced). Multiply that by the number of boxes you're using in your recipe.
I feel so strongly about this being my #1 tip that I wrote an entire post titled How Many Boxes of Cake Mix will I Need, where I break things down even more.
TIP TWO: Know your Cake Brands and How to use Them.
Not all cake mixes are created equally. This, I have learned first-hand over the years. And some folks are surprised that I'm so picky about which ones I choose.
If I'm building a tiered cake, I use Pillsbury because it's a denser cake. Duncan Hines is lighter/fluffier and does well for layered cakes but I still prefer Pillsbury if I'm building something tall. By the way, I don't recommend off-brand cake mixes. I tried this once. Never again. The taste and texture were nasty. You don't want to waste your extra ingredients on an off-brand cake.
Sometimes the brand preference will depend on the flavor. That, my friend, is up to you! My go-to for Lemon cake is Duncan Hines because it's light and not too strong. My preference for spice cake? Betty Crocker. Chocolate cake is a favorite, but I'm partial to Devil's Food chocolate cake mix from Pillsbury. It's my go-to for my Ultimate Chocolate Cake, (which I doctor with instant coffee).
The others just don't taste the same to me. You'll have your favorites. They'll be even tastier with the addition of a few extra ingredients!
Are Cake Mixes Smaller Than They Used To Be?
If you’ve noticed your cake mixes are smaller than they used to be — you’re not imagining it. Most major brands quietly shrunk from 15.25 ounces to 13.25 ounces a few years back. Here’s what that means for these doctoring tips:
• The tips below still work — most ratios scale fine with the smaller box.
• For added liquid: you can usually skip adding extra; the smaller mix is already drier.
• For stacking 10" or 12" cakes: assume you’ll need one extra box compared to old recipes that called for 15.25oz mixes.
• For wedding cakes: the egg-white ratio (4 whites per box) stays the same.
When in doubt, weigh your batter — a healthy batter weight per layer will get you to the right outcome even when box sizes shift.
TIP THREE: Bake in Professional Pans
If you're adding extra ingredients to your mix you certainly don't want a bad pan to ruin the batter. (I've had this happen in the past, which is why I've included this tip.)
I usually go with Fat Daddios Anodized Aluminum pans or Wilton's Aluminum Pans. These pans create straight edges, which you want. They're also exactly the right color, which helps.
Super dark pans can result in burnt cakes. You'll have to lower the temperature. And bright shiny metal pans can cause overly brown edges, too.
Look at it this way: if you care enough to make your boxed cake mix taste homemade, then you should care enough about the pan you bake it in. Spend a little extra moolah and get some quality pans.
TIP FOUR: Add More Eggs
Here's a simple little trick (my favorite box cake mix hack): Most boxed mixes call for 3 whole eggs. Instead, use 4 or even 5 whole eggs and don't be afraid to go big. I usually use extra large eggs when I'm baking. Even if you toss in an extra egg yolk or two, your cake will be enriched. And remember. . .room temperature eggs are best! If you add cold eggs the cake may dome up in the center.
TIP FIVE: Egg Whites only for Wedding Cakes
If you're making a wedding cake (or a pristine white cake) reverse what I said above. Instead of using whole eggs, you might opt to go with egg whites (only). This will keep the color bright white.
Here's the ratio I use: If I'm mixing two boxes of Pillsbury white cake mix I'll add eight (8) egg whites in place of six (6) whole eggs.
Note: You would be shocked at how yellow a white cake mix looks if you add the yolks. For a wedding you want a lovely white cake.
TIP SIX: Chiffon your Cake
You can take the egg whites to a whole new level by whipping them separately until they form soft peaks, then gently folding them into the cake batter. You'll end up with a cake that's super light and fluffy. A good example of this would be my Strawberry Lemonade Cake. Chiffon cakes are great when paired with a whipped cream-based frosting like my Raspberry Whipped Cream.
TIP SEVEN: Pass the Milk, Please!
To make your cake richer, add whole milk instead of water to the mix. The fat in the milk will add moisture and a lovely flavor to the cake. If you don't have milk handy, use evaporated milk or even a little heavy whipping cream. You'll end up with a cake that's rich and beautifully dense. It will taste like a homemade cake! Remember, room temperature ingredients are best!
Buttermilk is a great addition and adds a bit of a twang. If you've ever eaten a "velvet" cake (for example, red velvet or white velvet) you've had buttermilk without realizing it. This one simple addition will create a rich cake that has a better flavor than a plain boxed cake mix.
(I interrupt this post to say that I just made some pink velvet cupcakes today and they were the bomb!)
Some recipes even call for melted ice cream in place of water. If you need to go dairy-free, try coconut milk. I did this in my Traditional Coconut Cake and it's divine!
TIP EIGHT: Other Interesting Additions
A boxed mix is the canvas—what you add is the craft.
Other ways to add fat/moisture to the cake and give it a better flavor would be to add a half-cup of sour cream, yogurt, or even mayonnaise to the mix. (I recently made a lemon yogurt cake and it was yummy!) I have a delicious chocolate cake with mayonnaise. It's a "from scratch" cake but I'm thinking I would come up with a delicious chocolate mayonnaise cake mix recipe using a devils food cake mix. Yum!
I know that some people add a can of soda in place of the eggs, water, and oil, but I haven't tried that one, either. Sounds fascinating, though!
One of my favorite add-ins is sourdough discard. (I know! Sounds crazy!) But I recently made a boxed mix with discard and it was delicious!
Just remember to use room temperature ingredients! If you read my 8 Cake Baking Tips post you know how critical this is.
TIP NINE: Butter/Brown Butter
Instead of vegetable oil, add softened or melted butter. Just don't add it to the mix while hot.
Speaking of butter, if you want to add a caramel flavor to your yellow cake, add brown butter instead of oil or regular butter. (Don't be afraid to use salted butter. Doing so enhances the flavor of the other ingredients.) Brown butter is also terrific in frosting. I love it so much that I dedicated an entire post to it! Check out my Brown Butter Frosting recipe.
TIP TEN: Know your Extracts and Oils
I add them every time I bake a boxed cake. Use traditional vanilla and/or almond extracts for fancy cakes, but remember that a little goes a long way, especially with stronger flavors, like almond. Also, you'll want to use a clear extract if you're baking a white cake. There are a ton of extracts to try, but I use a lot of maple.
When it comes to oil-based flavors (like peppermint oil) tread carefully! I recently ruined some beautiful Peppermint Meringues by adding too much oil. Ugh.
TIP ELEVEN: Instant Pudding
One of the easiest ways to add additional flavor to your cake is to add a small box of instant pudding. Favorite flavors include: vanilla, chocolate, butterscotch, lemon, cheesecake, pistachio, and York Peppermint.
Pudding will thicken the batter and make it richer, so you might want to have some extra milk on hand to thin the batter a little bit. (Note: You'll want the consistency of the batter to remain pourable.)
One of my favorite recipes (Mint Oreo Trifle) includes York Peppermint pudding mix in the filling. I have a ton of cake mix with pudding recipes on this blog, so be sure to look them up!
TIP TWELVE: Alternative Liquids
Wondering how to doctor cake mix to add flavor? Simple! One easy way to add flavor to your box of cake mix is to reach for juice or other alternative liquids.
I add a cup of orange juice to my carrot cake mix in place of water or milk. I add lemon juice to a white cake mix to turn it into a lemon cake. Another liquid to consider is coffee creamer. I'm a fan of French Vanilla or Italian Cream. Replacing some of the water with creamer will enhance the cake's flavor.
TIP THIRTEEN: Reach for the Spices to Spice up your Doctored Cake Mix!
Speaking of adding flavors, don't be afraid of spices! I reach for the cinnamon a lot. I'm also a fan of pumpkin pie spice. You'll see these spices in my Apple Spice Skillet Cake, as well as my Cookie Butter Cupcakes.
Other spices to consider: clove, ginger, and nutmeg. These are all terrific for fall-flavored cakes. You can add cocoa powder to a white cake to turn it into a chocolate cake.
A fun addition to chocolate cakes is coffee. Replace half of the water (or milk) with a cup of coffee. This will amplify the chocolate flavor. I added coffee to the chocolate cupcakes that I paired with my Raspberry Whipped Cream Frosting.
TIP FOURTEEN: Sweet Additions
Add a cup of any of the following: chocolate chips, chopped Oreos, sprinkles (lightly mixing in so the colors don't run), chopped pecans. (This is particularly yummy if you make your cake with brown butter and a dash of maple extract.)
You can add lemon zest to a boxed cake mix. Or orange zest. Or a cup of chopped Biscoff cookies. You can also add chocolate chips (or any flavor of chips, for that matter) but coat them in flour first so that they don't sink to the bottom of the batter while baking.
I love to load up my cakes with yummy stuff like I've listed above. A couple of examples would be my Cranberry Hummingbird Cake and my Italian Cream Cake.
TIP FIFTEEN: Savory Additions
Wondering how to doctor a box cake mix to add savory elements? It's easier than you think!
Hear me out. Yes, the cake is sweet, but adding a savory element can give an unexpected twist. An example would be to add bacon to a maple-flavored cake. Another example would be the addition of sea salt to caramel. There are any number of savory additions--from thyme to potato chips to tahini!
Another savory element to consider is sourdough starter. I recently made a Cranberry Coffee Cake that called for sourdough starter. (This is a great way to add a bit of tartness to your cake.)
TIP SIXTEEN: Healthy Additions
Another fun addition is chopped Craisins (or even raisins). Other healthy additions might include diced apples, applesauce in place of oil, finely shredded carrots, coconut, or mandarin oranges. I recently added a Christmas spice cake recipe that calls for some of these fun, textured additions.
Stir in a few blackberries or blueberries, but coat them in flour first to absorb some of the moisture that will release as they bake. Add chopped strawberries to your strawberry cake mix.
TIP SEVENTEEN: Zebra stripe your cakes to get multiple flavors.
An example would be to make chocolate batter and white/vanilla batter, then zebra stripe them together so that the flavors merge. (In the old days we called this marbling but these days the zebra technique offers a lovely surprise when the cake is cut.)
If you're interested in learning more about how to zebra stripe your batter, see my Pretty in Pink Ombre Cake post.
If you’re hosting a baby shower soon, you’ll definitely want to check out my collection of baby shower cake ideas—so many fun and easy options to choose from!
TIP EIGHTEEN: Make Your Frosting from Scratch
The primary thing that helps your boxed cake taste homemade is the frosting. Skip the canned frosting and use a homemade buttercream (like my Dreamy Buttercream) or a stabilized whipped cream frosting. I'm also excited about my Marshmallow Fluff frosting and my Cream Cheese frosting.
I'm not a fan of Italian meringue frosting but a lot of people are, so you might consider that as an option for homemade frosting. I do have a Swiss Meringue buttercream that's really yummy. And I get a lot of compliments on my White Chocolate Buttercream, as well.
I've got a really great recipe for Chocolate Frosting: Best Ganache Recipe. This luscious homemade frosting will make all the difference.
TIP NINETEEN: Fillings
Another way to make that boxed cake mix really special is to add fillings between the layers. After adding buttercream to your cake put a ring of frosting around the edge of the cake and fill it with whatever sounds yummy.
I use a lot of preserves (strawberry, raspberry, etc.) I'm also crazy about my homemade lemon curd. But I've also been known to make my own blueberry/blackberry filling. (Add cornstarch and sugar to cooked berries to thicken them for use.)
By far my most asked for fillings would be turtle filling (ganache, pecans, caramel sauce and mini chocolate chips) or even chopped Oreos.
I also use sliced berries between the layers of some of my cakes. A really yummy frosting and filling will go a l-o-n-g way in making your cake look and taste professional.
Talk about a great boxed cake mix hack!
TIP TWENTY: Bake the Frosting into the Cake
This might sound crazy at first glance but I've recently learned that you can take a can of Coconut Pecan frosting and bake it right into the cake!
When my friend told me about this, I thought it was crazy. I was sure it would ruin the dish. But I've done it multiple times now and it's sheer perfection every time. Here are the recipes I've made with frosting in the batter:
- German Chocolate Pound Cake
- Simple Coconut Pecan Pound Cake
- Lemon Coconut Loaf with Pecans
- Butter Pecan Pound Cake
- Carrot Bundt Cake with Frosting in the Mix
- Easy Hawaiian Pound Cake with Frosting in the Mix
I've also used this method to create cookie bars (using a doctored cake mix for the bottom layer and baked frosting on top). Some examples would include:
I got so excited about this idea of baking with frosting in the batter that I used Salted Caramel Frosting in a Peach cake I recently made! The possibilities are endless.
BONUS TIP: Presentation
We're about to close out this post. I've given you a lot of ideas here. But I'll leave you with a final one: presentation matters.
Take a stab at decorating the cake in a way that draws the eye. Using a Wilton 1M tip, put a few pretty buttercream rosettes/swirls on top. Stick a couple of cookies or some berries on top. Then trim around the bottom edge of the cake with a piping tip. When you're done, serve your cake on a pretty platter.
Now, I know what you're thinking: "How does this doctor up my cake?" Trust me when I say that a good chunk of eating happens with the eyes. A visually appealing cake (one that looks like you went to a great deal of effort, even if you didn't) will go a long way in winning over the crowd.
Holiday Twist: Festive Ways to Doctor a Boxed Cake Mix
The holidays are the perfect time to put your cake mix doctoring skills to work! Start with your favorite boxed mix, then add seasonal flavors (like ginger, pumpkin spice, or nutmeg) for a festive touch.
Try swapping milk for eggnog, stirring in a spoonful of molasses and gingerbread spice, or folding in crushed candy canes for peppermint flair. Top your cakes and cupcakes with creamy buttercream, white chocolate drizzle, or festive sprinkles for instant Christmas cheer.
These easy tweaks will make your holiday desserts taste like they came straight from a bakery—without the stress!
Start with Great Doctored Cake Mix Recipes!
After many years of tried and true efforts, I've put together multiple posts featuring doctored cake mix recipes. I'm going to list them here so that you can find them in a hurry.
80 Boxed Cake Mix Recipes: This is my master list and I promise it's loaded with great recipes you'll learn to love.
20 White Cake Mix Recipes You’ll Want to Bake Again and Again: Have a box of white cake mix in the pantry? In this post, I share 20 easy and delicious white cake mix recipes—everything from cookies and cupcakes to Bundt cakes and bars. These recipes are perfect for busy bakers who want homemade taste with shortcut simplicity.
Doctored Yellow Cake Mix Recipes: If you're looking for creative ways to take a simple box of yellow cake mix and turn it into a delicious cake that's anything but simple, this is the post for you!
40 Boxed Cake Mix Secrets: Get recipes, tips, and more! You're going to love this comprehensive post, perfect for bakers in a hurry.
Wedding Dessert Table Ideas
Not sure what to serve beyond cake? This post is packed with elegant wedding dessert table ideas—from bite-sized treats to showstopping centerpieces your guests will love.Need more ideas for your grad celebration? Explore my Ultimate Guide to Graduation Desserts and Party Treats.
From princess parties to colorful cupcake celebrations, my Themed Birthday Parties for Girls post is filled with festive ideas.
How to Doctor up a Box Cake Mix Like a Pro!
While you're here why not go ahead and pin some photos?
If you're ready to try your hand at wowing the crowd, check out my Pretty in Pink Ombre Cake post, which will give you all sorts of creative ideas.
If you love bold Southern flavors, try my Slap Ya Mama Pound Cake Recipe.
Don't forget. . .boxed cake mixes are perfect for cupcakes, too. How do I know that? Because I've used them hundreds of times to make delicious and beautiful cupcakes--for family, friends, and ministry events.
Start by Doctoring Some Cupcakes!
If you're in the mood to bake but don't want to commit to decorating a whole cake, start small with these Butter Pecan Cupcakes. With the addition of spices and pecans and caramel, the taste is sensational! People won't believe you started with a boxed mix!
And while we're talking about adding things to boxed mixes, check out my thoughts on how to add carrots to your batter on my carrot cake cupcakes recipe.
I've come up with so many doctored cake mix recipes that I've created a master list, as well as a spot on my drop-down menu for them. Check it out!
Video Tutorials
If you like video tutorials, I found one from Icing on Top called "Doctored Cake Mix Tutorial" that might be helpful.
I really enjoy JJR at Man About Cake and he's got a cool hack, adding cream cheese to his batter. I'm also mesmerized by his suggestion to use a butter wrapper at the bottom of the baking pan. W-w-what? And what's up with that canned frosting idea? Whipping it and adding butter? Totally cool. I can't wait to try this one, myself!
Questions People are Asking about Doctoring Box Cake Mixes
Do professional bakers use box cake mix?
If you've just learned how to doctor a cake mix to taste homemade, you can join thousands of others who've been doing it for decades! Many pros have been using this trick all along, so you're in good company.
(Are you surprised to learn that many of the top bakeries use doctored up cake mixes?) They have definitely learned how to elevate boxed cake mix, for sure! And they get paid the big bucks to do it!
How do you make a boxed cake mix moist?
The three biggest moisture boosters are: replace the water with whole milk or buttermilk, swap the oil for melted butter, and add a box of instant pudding mix. Any one of those will help; using all three turns most box mixes into something that tastes bakery-fresh.
What does adding pudding to cake mix do?
Instant pudding adds moisture, flavor, and structure. The starches in the pudding hold onto liquid as the cake bakes, which keeps the crumb tender and tender for days after. It also lets you echo or amplify a flavor — vanilla pudding for richness, lemon pudding to punch up a lemon cake, chocolate pudding for a deeper chocolate flavor.
Can you use butter instead of oil in boxed cake mix?
Yes, and it’s one of the easiest upgrades. Substitute melted butter for the oil at a 1:1 ratio. The flavor improves immediately and the crumb feels richer. Use salted butter — it enhances the cake’s other flavors. Just be sure the butter is cooled (not hot) before adding to the batter.
Should I use room temperature ingredients?
Most cakes turn out better with room temperature eggs, milk, and so on. Otherwise, the cake will puff up too much.
What else can I make with a cake mix?
Absolutely! In fact, the possibilities are endless. You can make cake mix cookies, (like my Double Chocolate Chip Cookies). Cake mix cookie bars are another option. I did this with my Brown Butter Pecan Bars and my Luscious Lemon Blueberry Bars. You can make muffins out of cake mix, like my Cinnamon Sugar muffins. Another option: banana bread recipe with cake mix. (Delicious!) You can even make cake mix scones or cake mix cherry pies!
Aren't white cake mixes and yellow cake mixes basically the same thing?
For a full explanation of the differences between the two, check out this post from Leonelli Bakery! They do a great job of breaking it down.
How can I make a boxed cake mix fluffier?
To make your cake lighter and fluffier, try adding an extra egg and sifting the dry cake mix before adding wet ingredients. You can also replace the water with club soda or carbonated water for extra lift.
Can you use butter instead of oil in boxed cake mix?
Yes, and it’s one of the easiest upgrades. Substitute melted butter for the oil at a 1:1 ratio. The flavor improves immediately and the crumb feels richer. Use salted butter — it enhances the cake’s other flavors. Just be sure the butter is cooled (not hot) before adding to the batter.
What can I add to vanilla cake mix to make it taste better?
Start with three additions: a tablespoon of real vanilla extract, a half-cup of sour cream or yogurt, and an extra egg yolk. Together, those alone will lift a vanilla mix from "fine" to "homemade." Add a teaspoon of almond extract if you want that classic bakery note.
Why is my cake mix cake dry?
Three common causes: overbaking by even 3-5 minutes, too much flour from a heaped scoop (unlikely with box mix but possible), or not enough fat. The fix is almost always more fat: replace water with milk, add melted butter instead of oil, or stir in a half-cup of sour cream. Pull the cake from the oven as soon as a toothpick comes out with a few moist crumbs.
Should I use milk or water in boxed cake mix?
Milk. Every time, unless you have a specific reason to use water. Whole milk adds fat, flavor, and moisture. Buttermilk adds tang and tenderness (great for white, yellow, and spice cakes). Coconut milk is a beautiful swap for tropical-flavored cakes.
Can I make a boxed cake mix taste homemade without adding extra ingredients?
Yes! Simply mix the batter for a few extra minutes to incorporate more air, bake in high-quality pans, and let the cake cool completely before frosting. Even without extra ingredients, these small tweaks can improve texture and taste.
If you have other ideas for doctoring a cake mix, leave them in the comments below! I can't wait to see what you come up with. There are all sorts of additional ingredients you can add. (Lemon-lime soda, anyone? Ginger ale?)
If you enjoy baking cakes as much as I do, you’ll love browsing my Cake Recipes Hub.
These ideas would really come in handy if you're hosting a Themed Birthday Party for Girls.
About the Baker
Hi, I’m Janice, the creator behind Out of the Box Baking! I’m passionate about helping home bakers turn simple boxed mixes into spectacular desserts. With hundreds of recipes, tips, and shortcuts under my belt, I love proving that you don’t have to start from scratch to bake something amazing. Whether you’re whipping up a quick weeknight treat or a holiday showstopper, I’m here to help you bake with confidence, creativity, and a sprinkle of joy.
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"The joy of the Lord is your strength."
Nehemiah 8:10 (NIV)
How to Doctor a Boxed Cake Mix: The Ultimate Guide
Out of the Box Baking brings you the ultimate guide to doctoring a cake mix. Your guests will never know it isn't homemade!
Instructions
Doctoring a Boxed Cake Mix: The Ultimate Guide
TIP ONE: Determine Quantity
Decide in advance how many cake mixes you will need for your project. I usually triple-layer my cakes and here’s my (basic) formula for determining how many boxes of mix to buy:
1 boxed mix will make three 6-inch cakes
2 boxed mixes will make three 8-inch cakes
2.5 boxed mixes will make three 9-inch cakes
3 boxed mixes will make three 10-inch cakes
5-6 boxed mixes will make three 12-inch cakes
Knowing how many people you can feed with your cake is key. A basic cake mix will feed 10-12 people (roughly, depending on how it’s sliced). Multiply that by the number of boxes you’re using in your recipe.
TIP TWO: Know your cake brands and how/when to use them.
Pillsbury is more dense (better for stacking). Duncan Hines is lighter/fluffier and does well for layered cakes.
TIP THREE: Bake in professional pans
Create a lovely finished product. Separate yourself from the old 9 x 13 casserole dish and set that cake on a pretty plate/dish.
TIP FOUR: Add more eggs
Add four instead of three.
TIP FIVE: Wedding Cakes Call for a Different Approach
Use four egg whites instead of three whole eggs.
TIP SIX: Chiffon your cake
Whip four egg whites and fold them into the batter.
TIP SEVEN: Pass the Milk, Please!
Replace water with milk, evaporated milk, or buttermilk.
TIP EIGHT: Other Interesting Additions
Other ways to add fat/moisture to the cake would be to add sour cream, yogurt, or even mayonnaise to the mix.
TIP NINE: Butter/Brown Butter
If you want to add a caramel flavor to your yellow cake, add brown butter instead of oil or regular butter. (Don’t be afraid to use salted butter. Doing so enhances the flavor of the other ingredients.) Brown butter is also terrific in frosting.
TIP TEN: Know your extracts
Use traditional vanilla and/or almond extracts for fancy cakes, but remember that a little goes a long way, especially with stronger flavors, like almond. Also, you’ll want to use a clear extract if you’re baking a white cake. There are a ton of extracts to try, but I use a lot of maple.
TIP ELEVEN: Instant Pudding
One of the easiest ways to add additional flavor to your cake is to add a box of instant pudding. The batter will be thicker but will taste yummy!
TIP TWELVE: Alternative liquids
Another way to add flavor is to reach for juice or other alternative liquids. I add a cup of orange juice to my carrot cake mix. I add lemon juice to a white cake mix to turn it into a lemon cake. Another liquid to consider is coffee creamer. I’m a fan of French Vanilla or Italian Cream. Replacing some of the water with creamer will enhance the cake’s flavor.
TIP THIRTEEN: Reach for the Spices!
Don’t be afraid of spices! I reach for the cinnamon a lot. I’m also a fan of pumpkin pie spice. You’ll see these spices in my Apple Spice Skillet Cake, as well as my Cookie Butter Cupcakes.
Other spices to consider: clove, ginger, and nutmeg. These are all terrific for fall-flavored cakes. You can add cocoa powder to a white cake to turn it into a chocolate cake. A fun addition to chocolate cakes is coffee. Replace half of the water (or milk) with a cup of coffee. This will amplify the chocolate flavor.
TIP FOURTEEN: Sweet Additions
Add a cup of any of the following: chopped Oreos, sprinkles (lightly mixing in so the colors don’t run), chopped pecans. (This is particularly yummy if you make your cake with brown butter and a dash of maple extract.)
You can add lemon zest. Or orange zest. Or a cup of chopped Biscoff cookies. You can also add chocolate chips (or any flavor of chips, for that matter) but coat them in flour first so that they don’t sink to the bottom of the batter while baking.
TIP FIFTEEN: Savory additions
Adding a savory element can give an unexpected twist. An example would be to add bacon to a maple-flavored cake.
TIP SIXTEEN: Healthy additions
Healthy additions might include chopped Craisins, diced apples, applesauce in place of oil, finely shredded carrots, coconut, or mandarin oranges. Stir in a few blackberries or blueberries, but coat them in flour first to absorb some of the moisture that will release as they bake.
TIP SEVENTEEN: Zebra stripe your cakes to get multiple flavors.
An example would be to make chocolate batter and white/vanilla batter, then zebra stripe them together so that the flavors merge. (In the old days we called this marbling but these days the zebra technique offers a delightful surprise when the cake is cut.)
TIP EIGHTEEN: Homemade Frosting
The one thing that helps your boxed cake taste homemade is the frosting. Skip the canned frosting and use a homemade buttercream (like my Dreamy Buttercream) or a stabilized whipped cream frosting. I’m not a fan of Italian meringue frosting but a lot of people are, so you might consider that as an option for frosting.
TIP NINETEEN: Fillings
After adding buttercream to your cake put a ring of frosting around the edge of the cake and fill it with whatever sounds yummy. I use a lot of preserves (strawberry, raspberry, etc.) I also love lemon curd. But I’ve also been known to make my own blueberry/blackberry filling. (Add cornstarch to cooked berries to thicken them for use.)
By far my most asked for fillings would be turtle filling (ganache, pecans, caramel sauce) or even chopped Oreo. I also use sliced berries between the layers of some of my cakes. A really yummy frosting and filling will go a l-o-n-g way in making your cake look and taste professional.
TIP TWENTY: Presentation
Take a stab at decorating the cake in a way that draws the eye. Put a few pretty buttercream rosettes/swirls on top. Stick a couple of cookies or some berries on top. Then trim around the bottom edge of the cake with a piping tip. When you’re done, serve your cake on a pretty platter.
Notes
Don't be afraid to use a boxed mix. Use your imagination! Dress up a strawberry cake with fresh berries or instant strawberry pudding. Dress up a chocolate cake with Oreo pudding or chopped Oreos. Dress up a yellow cake with spices and pecans. The possibilities are endless!
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
If I add a box of pudding mix for flavor do I need to adjust the liquid?
I don’t believe so. You might look at it and notice that it is a little bit thicker than usual but it should make up just fine that way. I always add 3 ounces of vanilla pudding to my Italian cream cake and I don’t add extra liquid. The batter is thicker but the cake is perfect when it bakes up.
This is AMAZING!!
@Barb Witt, thank you! I baked some amazing cupcakes today for a future blog post using some of these suggestions. They turned out great!
Wow!! Such great ideas!!
Someone told me to add a teaspoon of baking powder to a cake mix and leave out the oil. It makes a really light cake
Great idea!
I have a recipe for a chocolate mayonnaise cake. It’s Amazing! The mayo makes it moist and it sets up great. You’d never even know mayo was in the cake. Thanks for all the tips! Super helpful!
I’ve heard great things about using mayonnaise in cakes.
@Tabitha McEntire, I’ve also heard of using avocado, but never tried it.
@Stephanie Buday, I LOVE avocado. I put it in a sweet protein shake to thicken it up. It should work great, but if it's a white cake, it make come out slightly green!
My mom would shiver at the thought of me using a box mix. I was raised with everything made from scratch. But after I started making my "famous" pina colada cake with a mix, I saw the possibilities. I've tasted your awesome cakes, and they never taste like a mix! Thank you for this tutorial. Time to let go the old rules and get adventurous.
Sometimes time and money call for a simpler approach.
@Patti L Lee,
Would you possibly want to share your "Famous" Pina Colada cake recipe (or jazzed up box mix)? I'm always looking for the new and inventive ways of modifying a plain cake.
I'm in So. California and it sounds perfect for our beach parties, etc.
What a fun and inspiring blog! So many great tips. I made a cake today with a few of these suggestions - extra egg, buttermilk, and cinnamon. However, the brown butter frosting linked in your blog absolutely knocked my socks off.! That stuff is life-changing! I could eat a bowl by itself, no cake required. I am so happy to have found this!!!!
Thank you!
You're so welcome!
Sooo helpful! Thank you for all your tips!
Thank you SO much!
Is it okay to doctor the mix using more than one tip at a time. For example, whole milk and extra egg and sour cream?
Thanks!
Absolutely! You just want to make sure your batter isn't too thin in the end. You want a sturdy cake.
Oh my word, I love this post! I am not at all creative in the kitchen, but I do love me a good cake! ? I have to eat gluten-free, however, and I have been very underwhelmed by the gluten-free box cakes I have found. I can’t wait to try some of these ideas to jazz them up and make them fluffier and more tasty! Thank you so much!
You are so welcome!
Add a can of pumpkin pure, chopped walnuts and raisins to a yellow cake box mix....yum!!!
Sounds yummy. Sure wish I could! I'm highly allergic to pumpkin!
I loved all the tips you give and the pictures are very helpful.
Thank you so much!
How long in advance can wedding cakes be baked and frosting made?
Up to two days.
Thank you for how you explained the process I’m glad I found this on google,I’m baking for my 50th birthday and I’ve been out of touch with baking for a while, I will definitely use this process of using box cake mix
Happy birthday!
Wow, this is tremendously helpful. I've been trying to figure out how to convert a regular cake mix to three 6" pans and I can't believe it's as easy as just using a regular box of cake mix! Thanks for all these amazing tips and you even created a printable guide. Thank you!
How do we adjust time and temp though when making 6"? Thanks!
You're welcome! I always bake my cakes at 350, regardless of pan size. Depending on the depth of the batter it should take anywhere from 25 - 30 minutes.
How do I know how many "extras" to optimize a cake mix? I did this once and it was too much! Made the texture super dense and not tasty.
That totally depends on what you mean by extras. if you mean things like sprinkles or chocolate chips, I would say 1/2 - 1 cup....no more.
Thank you so very much for these tips. When using a box cake, how much heavy whipping cream do I use instead of the one cup of water?
You can use a full cup to replace the liquid.
Wonderful resource for both the novice and experienced baker. I am pleased to see that someone else uses salted butter in baking. My beloved Hungarian Grammy, a seriously good baker, insisted it was better than unsalted.
When adding sour cream, does the half cup replace liquid in the cake, or just add to it? I’m planning to use sour cream, melted butter, milk, four X-large eggs, and a teaspoon of vanilla. If it looks too soupy, would cake flour be the best remedy?
I would probably add half of the milk expected to counter-balance the sour cream. (In other words, it's a replacement for the liquid.) And yes, you can add a bit of cake flour if it's too soupy! (Thanks for the comment about the salted butter. I don't know why more people don't use it!)
Can I add sweet potato purée to a boxed spice can? If so, don’t I need to adjust the moisture?
Love these tips. I typically just make scratch cakes but I love your idea of consistency. Thanks for the info.
I haven't tried it but I'm guessing it would be wonderful!
I love that you shared this post, Janice! You've now got me thinking about baking again. My question: for 1 dozen cupcakes, how many boxes of cake mix do I start with?
One box of cake mix will make 17 - 18 cupcakes (or more).
Thank you so much for the equivalents & additions. Very helpful! As an "addition" I replace water with coffee in my chocolate cakes along with sour cream or yogurt for extra richness. The coffee enhances the chocolate flavor.
I just made a chocolate cake for kids the other day and they turned their noses up at the coffee I added. . .until they tasted it. Hahaha. Coffee is great for enhancing chocolate flavor!
So i am trying to add butter instead of oil. My first attempt I added the butter to the powder mix but when I add the cold milk it was very lumpy from the butter getting cold. Should butter be the last ingredient added? It still came out amazing just to much of a mound or dome like.
It's definitely best to work with room temperature ingredients so the butter and the milk should both be room temp, if possible. I might update the post to reflect this. (I have another post that covers the advantages of room temperature ingredients.) I'll do that now. (Sorry for the clumpy/lumpiness!)
Hello. Thank you for this article/vlog. It is so detailed and resourceful! I have one question, do you know how much batter you put in each pan to get 2 boxes of cake mix for 3 8 inch pans?
Hi Ashley! The pans should be slightly more than halfway full. You can also do three 9" pans with two mixes but they won't be quite as full (probably about halfway up). Hope this helps!
I enjoyed reading this so much thank you for posting you have a wonderful day and please send whatever you want to me. I would enjoy reading more. You have a great day. Bye!
Hi - Cake Question: If I do just one layer with a 10" cake pan and one layer with an 8" cake pan, would I still need two cake mixes? How far from the top do you fill with the batter?
Thanks and I love this blog...So Cool!!!!
Julie Mahoney
Yes, absolutely! I use one cake mix for every 10" pan. You might have a tiny bit of batter leftover that you can use for a couple of cupcakes.
I'm overwhelmed. These are all terrific sounding recipes and tips. I don't know where to start . . . HELP. Can't wait. THANK YOU.
Start with the most basic and work your way up!
My grand daughter asked me to make a marmalade cake. I am going to use a box cake mix now after finding your wonderful site. I was thinking orange zest and orange flavoring. I am going to make ermine frosting and hope it works, any idea on how to use the marmalade between layers? Do I use it straight from the Jar? Never done one before.
I use a lot of jams and preserves and I've learned to mix them in a bowl so it's not too chunky. I usually put a really thin layer of frosting down and a ring of frosting around the edge, like you see in this post: https://outoftheboxbaking.com/2022/01/15/how-to-tier-a-cake/.
Let me know how it works out!
Great help, but what about the new cake mixes having less ounces than those of a couple years ago? Manufacturers really put a hiccup in our using a cake mix as a base ingredient when they changed to a lesser amount of mix in each box! Throws everything else off - cost more for less product and these recipes as well as hundreds tried and true recipes from the 60’s are affected! Please state the ounces for the cake mixes you are using. Thank you!
I do ALOT of baking. I've been decorating for 45 years. Duncan Hines is ALWAYS my go to. My mother used DH. It never fails me. Thanks for these tips
You're welcome! My mama loved it best, too!
Hello! Your blog is so inventive and easy to follow. My question is do you ever use simple syrup on your cake layers?
I don't, but you certainly can. It comes down to personal preference. I usually have enough filling between the layers of my cakes (using both buttercream and preserves or lemon curd, or chocolate ganache, etc) that it provides enough moisture. Last night I made a strawberry lemonade cake and stacked it when it was only about 90% cooled (something I rarely do), layered it with buttercream and alternating layers of strawberry preserves and lemon curd! After I got it frosted I stuck it in the fridge overnight and when we cut into it at the party today it was lovely and moist. But I get it: Some cakes (like chocolate cakes) can be too dry. For those, I usually stick with vegetable oil instead of butter. And sometimes, with my chocolate cakes, I use some Hershey's syrup on the cake between layers before adding frosting.
I made the pound cake recipe with the recipe you have (2 sticks butter and 1 cup of whipping cream) I thought the texture was "greasy" and the cake definitely needed added sugar. Was sugar left out of the recipe by accident?
Pat, I'm sorry your outcome wasn't what you expected. I've never added sugar to a doctored cake mix, so I'm not sure what to suggest there. Mine didn't turn out greasy at all, as you can see from my process photos. That said, whipping cream and butter are both heavy in fat, so I can see how it could happen if you used a different brand of cream or butter. If you're willing to try it again, you might consider adding a box of instant pudding to the recipe. This should help add additional sweetness and absorb any potential greasiness. (This was already suggested as an option at the bottom of the recipe.) Another option would be to cut one of the sticks of butter and only use three eggs.
I have multiple doctored pound cake recipes, by the way. Another one (found here: https://outoftheboxbaking.com/2025/02/13/how-to-turn-a-boxed-cake-mix-into-a-pound-cake/) calls for sour cream instead of heavy cream. That recipes only calls for one stick of butter.
Do you make the instant pudding or just add the mix?
Just add the mix. And you might have to add additional liquid (another quarter cup or so) to accommodate.