Are you one of those people who feels guilty for using a boxed cake mix? If so, you’ve come to the right place! In this post, which I’m labeling “The Ultimate Guide” to doctoring a boxed cake mix you’ll receive tips, tricks, and lots of fun ideas you’ve probably never thought of!
How to Make a Cake Mix Taste Better
Looking for the best ways to elevate cake mix? You’ve come to the right place! It doesn’t matter if you start with Duncan Hines, Betty Crocker, Pillsbury. . .or any of the rest of the brands on the market.
Starting with a box of cake mix is a good beginning. But sometimes you just need more. You need to take your cake to the next level to make it taste like a scratch cake. (Yum!)
It doesn’t matter what flavor you choose–chocolate cake mix, yellow cake mix, white cake mix, or even something different, like a spice cake mix–you can still spice it up even more with just a few additions. And trust me. . .these simple additions can make all the difference.
You’ll be surprised at how easy it is to not only make a boxed cake mix taste better, but feel better in your mouth, as well. After all, homemade cakes do have a fuller texture you can’t achieve with a boxed mix using the recipe on the back of the box.
Best of all, you’ll walk away from this experience convinced that there’s nothing wrong with boxed mixes. They’re great. . .and not just when you’re in a hurry!
Why I Use a Boxed Mix
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. I’ve never found a from-scratch recipe that I enjoy 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!
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. When you take the time to doctor your mix, no one will know the difference! They’ll be so wowed by your cake that the words, “This is surely from scratch” will be on the tips of their tongues.
Top Twenty Tips to Help You Doctor a Boxed Cake Mix
Looking for tricks to make boxed cake mix taste homemade? Dying to know how to make box cake better? You really can make a box cake taste like a bakery cake! We’ve got you covered with all of the cake hacks, tips, and tricks.
Let’s dive in to my ultimate guide 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/When to use Them.
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, don’t use 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!
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: Most boxed mixes call for 3 whole eggs. Instead, use 4 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, 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
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!
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 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. 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. 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.
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.
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.
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 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 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:
- Easy Coconut Pecan Bars
- Brown Butter Pecan Bars
- Simple German Chocolate Bars
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.
How to Doctor up a Box Cake Mix Like a Pro!
Check out this informative How to Doctor a Boxed Cake Mix Web story!
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.
Don’t forget. . .boxed cake mixes are perfect for cupcakes, too. 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!
Can I really make a mix taste homemade?
You sure can! Only a highly trained baker can tell the difference between a doctored mix and a homemade cake.
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!
P.S. The only thing I haven’t tried yet is a cake mix cinnamon rolls recipe. But I did make something I called Cake Mix Cinnamon Roll pastries, and they are over-the-top delicious!
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?)
Oh, a couple more! Check out Miz Helen’s Full Plate Thursday for more great recipes! And don’t forget Weekend Potluck over at South Your Mouth. Yummy offerings over there!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
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!
