How Can I Make Box Cake Mix Moist

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Take your box cake mix to the next level with this easy recipe! A few simple additions make it extra moist and delicious. | livforcake.com

Take your box block mix to the adjacent level with this easy recipe! A few simple additions arrive extra moist and delicious.

Overhead shot of the ingredients for a box cake mix -- cake mix, flour, sugar, oil, sour cream, eggs, salt, and vanilla.

Alright, *almost* scratch cake is a bit of a stretch. It'due south mostly a box cake with stuff added in to get in even better.

Some bakers scoff at box mixes, recollect it's sacrilege and only bake from scratch. I'm a any-works-for-you kinda baker and sometimes it's just easier to whip out a box.

How to Make Box Cake Better

Adding a few simple ingredients makes a world of difference. Trust me you volition never go back to a plain former box cake mix ever once again!

Here's what you'll need:

box cake mix
all-purpose flour
carbohydrate
salt
large eggs
water (or milk)
vegetable oil
vanilla
sour foam

The sour cream is the underground ingredient I think that makes this doctored box mix extra moist and flavourful.

I recommend using full-fat sour foam considering really, we're not about saving calories at this point, correct?

Baked doctored box cake layer on a cooling rack.

Boxed Cake Mix Recipe

Making this block is simply as simple as whatever box mix, just with a couple of other ingredients. To make it all you need to do is:

whisk the dry ingredients together
add the wet ingredients
mix on low until combined

This recipe works great for two eight″ cake pans or three vi″ pans. It tin be scaled upwardly for larger pans though also. I use this site as a guideline when I'm scaling recipes up or downwards.

I like to use Homemade Cake Release on my pans and line them with parchment to make sure the cakes come out perfect every time.

Overhead photo of a cake pan being prepped with homemade cake release.

I also utilise Baking Strips around the sides of my cake pans to brand sure the cakes bake perfectly flat and don't crave any trimming (no wasted cake scraps!).

Tow cake pans side by side, one with an evenbake strip on it.

If y'all'd similar to make your cake extra moist (or if you're worried you've over baked information technology) you can add together some Elementary Syrup to the cooled cake layers. I recommend trimming a chip of the peak crust first and then the syrup really soaks into the cakes.

small pitcher of simple syrup

These days I mostly bake from scratch, simply I used to use this recipe all the time when I was focussing on cake decorating. It bakes up a very sturdy and delicious cake!

I've withal to recreate the delicious season and texture of a archetype vanilla box mix cake though. My Vanilla Block recipe comes shut, but it's not quite the aforementioned. It is delicious though too, so you should try it if y'all oasis't!

I really similar this recipe because information technology makes the box mixes a little more dense and super moist. This recipe is Not bad for a cake that will be decorated, stacked, etc. every bit the cakes accept actually good structural integrity.

I promise you lot love it as much every bit I exercise. Happy Baking!

Piece of cake Buttercream Frosting Recipes:

Elementary Vanilla Buttercream
Whipped Chocolate Buttercream
Baileys Chocolate Buttercream
Cream Cheese Frosting
Whipped Chocolate Ganache

Oft Asked Questions

How Can I Convert This Recipe?

This recipe makes two 8″ or three 6″ cake pans. Yous can apply two 9″ likewise but the layers will exist thinner (reduce baking time accordingly).
To make cupcakes, all you need to practice is reduce the blistering time. Beginning checking at 15mins or so. The recipe should make about 24 cupcakes depending on size.
You can broil it in a nine×13 pan. Blistering fourth dimension will be slightly shorter.
You can bake it in a Bundt pan equally well but you'll need to increment the baking fourth dimension.
For all other conversions, I utilise this site as a guideline.
Baking time will vary if yous modify the pan size. Every oven varies so I tin can't say for certain what you'll need to adapt it to. Be sure to cheque on the cake as it's blistering.

Will This Work With Any Box Block Mix?

I've only used this method with yellow/white cake mixes, just it should work simply fine with any kind of box mix.
For chocolate cake mixes, instead of calculation i cup flour, you tin can add three/4 loving cup flour and one/four cup cocoa powder if you similar.
For a pure white cake, use a white cake mix and v egg whites in place of 3 whole eggs.
For box mixes, my go-to's are Betty Crocker and Duncan Hines. The French Vanilla flavor is my favourite.
You lot can easily add some sprinkles to make this a funfetti cake instead, but be sure to use either jimmies or confetti as the small round nonpareils will bleed into the batter.

Other Tips for making this Doctored Cake Mix:

Practice not too utilize the ingredients listed on the back of the box mix. Only the components in the recipe.
Be sure to employ room temperature ingredients as this volition yield the best results.
Use full-fat sour cream for best results. Yogurt is a good substitute besides.
Learn how to go on your cakes moist using Simple Syrup.
To help ensure your cake layers bake up nice and apartment, check out my Flat Top Cakes mail service!

How to Brand Box Block Better

Take your box cake mix to the next level with this like shooting fish in a barrel recipe! A few simple additions make it extra moist and delicious.

Course Dessert

Cuisine American

Prep Time ten minutes

Cook Fourth dimension 50 minutes

Total Time 1 hour

Servings 12

Calories 338 kcal

i box yellow/white cake mix* 432g, 15.25oz
1 cup all-purpose flour
1 cup granulated sugar
1/two tsp table salt
iii large eggs room temperature
1 ane/3 cup water or milk room temperature
2 Tbsp vegetable oil
1 loving cup sour foam one 250g carton, room temperature
ii tsp vanilla

Preheat oven to 325°F.
Grease and flour two 8" cake rounds (I use Homemade Cake Release), line with parchment.
Wrap cake rounds with damp Evenbake strips (optional).
Combine all dry ingredients and whisk together.
Add wet ingredients and mix until combined. I apply my KitchenAid on low for 2 minutes merely you can likewise do this by hand.
Divide the concoction between the pans and bake for approximately 50 minutes.
Cool in pans on wire rack for 10mins, and then turn cakes out onto wire racks to cool completely.

*I apply French Vanilla, but you can employ whatever yellow/white cake mix for this. I haven't tried with other kinds, just I imagine it would yield similar, delicious results.

Calories: 338 kcal Carbohydrates: 60 yard Protein: 4 thousand Fat: 8 g Saturated Fat: 5 g Cholesterol: 56 mg Sodium: 430 mg Potassium: 82 mg Sugar: 35 1000 Vitamin A: 185 IU Vitamin C: 0.2 mg Calcium: 124 mg Iron: 1.6 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this information. If this is important to y'all, please verify with your favorite nutrition computer and/or metric conversion tool.