Boxed cake mix gets a major glow-up with this simple tricked-out yellow cake. By swapping in buttermilk and sour cream, you get a richer flavor and super moist crumb-no one will guess it started from a box! Whether you're layering it with jam and buttercream or serving it straight with a dusting of powdered sugar, this doctored yellow cake is fast, easy, and absolutely delicious
Sometimes a box cake mix is a perfect base for your cake because you want to cut a corner or two, or because time is of the essence, or it doesn't matter if you cut the corner (cake pops!), or just because you want to! I get it, there is no shame in not baking a cake completely from scratch. While I bake some cakes from scratch there are other times that I love to start with a boxed cake mix. My better than sex cake recipe starts with a chocolate cake mix, and let me tell you that cake is a winner!
Testing Boxed Cake Mixes So You Don't Have To
I tested numerous yellow cake mixes that you can find at most grocery stores but found these two to have the best tastes according to family and friends, and me!
I found they tasted very similar, the Pilsbury was a bit moister while the Betty Crocker was a tiny bit fluffier. The main difference was the color, the Pilsbury was very yellow in color, you might not realize it if you only bake the Pilsbury but if you bake it next to the Betty Crocker you will. My mom actually preferred the BC cake mix just because of the dark yellow color of the Pilsbury cake. Duncan Hines makes a good one too, we just found these were our top two.
The truth is you can use any cake mix you want and you should have pretty good results. These cake mixes called for the same additions; 1 Cup of Water, ½ Cup of Oil, and three large eggs. But the Pilsbury bake times were significantly longer than the Betty Crocker bake times. When adding the additional ingredients called for below I found the bake time to be closer to the suggested Betty Crocker time, for both doctored up cake mixes.
Inside the Ingredients
To doctor up a cake mix you'll take the normal cake mix ingredients and switch them up a bit.
- Cake Mix. This is the base you will need. Different brands make different size cake mixes, for this recipe you will need 1 -15.25oz Yellow Cake Mix. I prefer Betty Crocker or Pilsbury brands. While Pillsbury had a great flavor it was aggressively yellow in color which turned some of my taste testers off. Try my cake mix banana bread.
- Buttermilk and Sour Cream. Cake mixes call for water but to increase flavor and richness we replace the water and use buttermilk and sour cream instead. They both need to be at room temperature though. Room temperature ingredients help make sure everything can evenly combine for the best version of your cake!
Some people swear by adding a box of pudding mix into a cake mix but in our testing we found it didn't really do much more than the ingredients above did!
Fun Mix-Ins
- Mini chocolate chips into the batter if you wanted!
- Or why not make it a birthday cake flavor by adding some sprinkles (the jimmies kind of sprinkles) to the cake batter!
Bake This Boxed Cake Like a Scratch Cake
Make sure your oven is preheated and you use a non stick baking spray on your cake pans.
Frosting Ideas
You can, of course, use store-bought frosting but I find if you make your own frosting for this cake no one will ever know the cake came from a cake mix!
Some frostings you might like:
- Fudgy Chocolate Frosting
- Vanilla Swiss Meringue Buttercream
- Strawberry Frosting
- Coffee Frosting
- Peanut Butter Frosting
- Vanilla Buttercream
Frosting a Cake Like a Pro
I frosted mine with my SMB recipe first I added some to a layer in the center of the cake, I used an angled spatula to spread it into an even layer then I piped a buttercream dam around the edges and added blackberry jam in the center. The frosting dam helps keep everything in place. Then I placed the second cake layer on top upside down, this helps create a flat top.
I then did a "crumb coat" by using a flat spatula to ice the sides and I used a cake scraper or bench scraper to remove excess frosting. Then I let the cake chill in the fridge for 30 minutes. Finally, I added more frosting then used a small angled spatula pressed against the cake while I turned the cake turntable to create the ripples of frosting decoration.
And who doesn't love some sprinkles added?! After these extra steps, no one will ever know this started from a standard cake mix box! I hope you love this Doctored Yellow Cake Mix.
For another doctored-up cake mix, you gotta try my Crack Cake Recipe!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Doctored Yellow Cake Mix
Learn how to doctor up a yellow cake mix! Add some homemade frosting and no one will ever know this cake started with a cake mix! Lots of tips and step-by-step photos teach you how to bake this cake mix recipe!
- Total Time: 40 minutes
- Yield: 2- 8 Inch Cake Layers 1x
Ingredients
- 1 - 15.25oz Yellow Cake Mix (I prefer Betty Crocker or Pilsbury)
- 4 Large Eggs, at room temperature
- 4oz (½ Cup) Vegetable Oil
- 6oz (¾ Cup) Buttermilk
- 3oz (⅓ Cup) Sour Cream
- 1 Teaspoon Vanilla
Homemade Frosting
Instructions
- Preheat your oven to 350F/180C and spray two 8-inch or 9-inch round cake pans with non-stick baking spray, my preferences are Bakers Joy or Pam for Baking. Set the pans aside.
- In a large bowl mix together all of the ingredients. You want to make sure you mix well enough that there are no traces of egg left behind but you don't want to overmix the batter.
- Pour the cake batter evenly between the two prepared pans and bake. For 8-inch cakes I found they baked in the 25-30 minute mark as opposed to the longer times the cake box suggested. Let the cake pans cool on a wire rack for 15 minutes before inverting the cake out directly onto a wire rack to cool completely.
Notes
Freezing: Cake layers are perfect for freezing. To freeze the cake layers let them cool completely on a wire rack. Once totally cooled wrap an individual cake layer in plastic wrap tightly, then wrap again, and finally wrap in aluminum foil. The three layers prevent freezer burn from happening.
When ready to use the cake layers place the wrapped cake layer on the counter at room temperature for an hour or two to thaw. Depending on how frozen your cake layer is and how warm the room temperature affects how long the cake will take to thaw out.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
Pam says
Deliciouus, moist cake. I used Duncan Hines for my base.
Theresa says
Can you use the Duncan Hines Butter recipe with these ingredients? I have several boxes already in hand and wanted to use them before buying more.
Elizabeth Waterson says
Hi Theresa, yes you totally can! Just make sure it's the 15.25oz size box. Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Gloria says
Hi!! Thank you for this. When the recipe doubles or triples, only the extra ingredients change. Why wouldn’t the number of boxes of cake mix increase as well?
Thank you!
Elizabeth Waterson says
Hi Gloria, so sorry about that I think it was because of the parenthesis, I have rewritten it without and you can press the 2X or 3X and it updates! Please let me know if you like the recipe, I would be so grateful if you would please leave a star rating and review if you try the recipe! Thank you! XX Liz
Gloria says
Oh wow!! That was a quick reply! Thank you!! I definitely will let you know. I’ve been making “from scratch” cakes and had a few people they are too dense. Some are carved or “3D” so I need the density but if I don’t need that then I’d love something fluffier.
Will update you in a little while
Gloria says
Alrighty!! Me again. This was super helpful and the cakes turned out really moist and fluffy! They are still warm but taste really good too. I doubled it and used one box of each brand just for good measure
Thank you! Now I’m going to go try your crack cake recipe!
Cheers!
Hattie says
Do you think this would work with another cake mix like German chocolate? Years ago I had a recipe that enhanced German chocolate cake mix. I was wondering if this was it.
Elizabeth Waterson says
Yes, it totally would work! Please let me know if you try it and what you think! XX Liz
Diana says
can I use a sheet pan instead of two round pans?
Elizabeth Waterson says
Hi Diana, do you mean like a half sheet pan/ cookie tray? You can it will just result in a much thinner cake and will bake a lot quicker! Please let me know if you have any questions or if you try the recipe, I would love to know what you think! XX Liz
Rachel says
Made this for my bestfriends birthday! It was soo good! Everyone enjoyed it and finished it off!
Elizabeth Waterson says
Hi Rachel, so glad your friends loved it!! Thanks for trusting CBQ for such a special cake! Take care. XX Liz
Erin says
Hi! I will make this on Saturday, any recommended changes to bake in a 9x13 pan?
Thank you!
Elizabeth Waterson says
Hi Erin, thanks for reaching out! I would guess it would bake around 28-33 minutes but I'd take a quick peek at 25 to see how far along it is. Please let me know if you have any further questions please let me know and do report back on how you like the cake! XX Liz
Karolyn says
How do you get the perfect ring of sprinkles on the edge of the cake?
Elizabeth Waterson says
Hi Karolyn, I just took my time sprinkling them slowly and carefully around the cake! Please let me know if you try this recipe, I would love to know what you think! XX Liz
Sheryl says
Hello, I am curious if this recipe can be used for stacked cakes and support the weight of a 6 inch on top? Meaning as the bottom 8-inch tier under a 6-inch tier? Thank you so much.
Elizabeth Waterson says
Hi Sheryl, I haven't stacked cake before with this but I would think you should be fine. I would use dowels or cut plastic thick straws to try and give the cake a little extra support. I usually use three pieces in the bottom cake. Please let me know if you have any questions or if you try the recipe I would love to know what you think XX Liz
florine says
can you use mayo instead of butter milk
Elizabeth Waterson says
Hi Florine, I have personally never made that swap. Ironically I just bought a jar of mayo to work on a mayo chocolate cake. Since mayo is made with eggs as well I would reduce the eggs by one in the recipe if you use the mayo. Please let me know if you try this and how you get on. XX Liz
Connie says
I doubled the recipe and it turned out great! Definitely a keeper. Thanks for sharing.
Elizabeth Waterson says
Thank you for the lovely review, Connie! So glad you enjoyed the recipe. XX Liz
Carla says
I honestly cannot figure out what went wrong since most other comments showed that a successful delicious cake was achieved. This was the worst cake I’ve ever baked, boxed or otherwise… the result was tough, dry, and…CHEWY? No flavor either. I used butter recipe yellow Duncan Hines, and followed the chef’s directions from this site:(
Elizabeth Waterson says
Hi Carla, I am so sorry you did not enjoy the cake. I wonder if the box cake was by chance off/bad. You are really just upping a few ingredients that it would normally call for so it shouldn't be that drastically different. So strange that it was dry and chewy- I would check that your oven is heating to the proper temperature most home ovens are not calibrated properly, so that could have affected it as well. Please let me know if I can help with anything else. I am so sorry. XX Liz
Jennifer Hallman says
I’m wanting to make this as cupcakes, do you know how long you would bake them? Thanks in advance!
Lyn redrick says
I have a question for anyone, I haven't come across this situation and didn't know 5he answer. The cake mix calls for 3 eggs, if you only and 2 and no way of getting that third what do you do to compensate for the difference???
Elizabeth Waterson says
Hi Lyn, thanks for reaching out. So I have never done this with this recipe but you can replace one egg with 2oz/ 1/4 Cup of Applesauce or Mashed Banana. Please let me know if you try it how you get on! Take care. XX Liz
Vero says
I made this recipe x4 for a 12x18 sheet pan and it came out delicious and fluffy! Total height was about 2-1/4 inches.
Could you make a marble cake using the yellow mix and the chocolate mix using this same recipe?
Elizabeth Waterson says
Hi Vero, so glad you enjoyed the recipe! I haven't made it like that myself but you should be able to no problem!!! Please let me know if you try it! Take care. XX Liz
Rhonda says
Followed this recipe exactly as written,
This cake is not for me. Following the directions on the box yields a much better cake as far as my bunch is concerned. The box is a lighter fluffier and better tasting cake, and much cheaper. I think I qill stick to the box.
Elizabeth Waterson says
Hi Rhonda, so sorry you did not enjoy the recipe. Happy Baking XX Liz
Kim says
I made a trial run with this recipe for favors for my sons graduation party. I made them in mini loaf pans so people can choose their own individual one in the way out. I crumbled up Oreos in some, freeze dried strawberries in some& biscoff cookies in others & it came out so good! This recipe really tasted homemade, which is what I usually make but really just have too much to do to worry about all the measurements & ingredients for scratch made. I always appreciate finding good recipes!
Blair Hanger says
Hi! I would like to use your recipe to make cupcakes. About how long would you recommend baking the cupcakes? Same temperature?
Thanks!
Elizabeth Waterson says
Hi Blair, I haven't ever made them into cupcakes but I Would guess they would bake somewhere between 15-23 minutes- if you can check with the oven light on, if you have to open the oven door do it every so slightly and quickly as opening it too early can make the cakes sink. Please report back if you try how you get on!! Take care. XX Liz
Betty Fields says
U first said u prefer Betty Crocker then in the recipe u said u prefer Duncan Hines????
Elizabeth Waterson says
Hi Betty, so sorry about that!! It was a mistake! I prefer BC over DH! Please let me know if you try the recipe! XX Liz
Candace says
I made this cake for someone’s birthday. The whole family loved it and thought it was from scratch! I didn’t wait for the eggs to reach room temperature and it turned out perfect!
Elizabeth Waterson says
Thanks Candace for the 5-star review! So glad you enjoyed the cake! Take care. XX Liz
Janet says
Such a delicious recipe - made 20 cupcakes for my mother-in-law's birthday party! excellent everyone scarfed them down!
Elizabeth Waterson says
Thanks so much for the 5-star review Janet, so glad you enjoyed the recipe! Take care. XX Liz
Cynthia A Leap says
Hi getting ready to make this yummy looking cake. Tried to find a mention of the filler. Is it a jam preserves or pie filling? Thanks
Elizabeth Waterson says
Hi Cynthia, so sorry I missed this comment. I used a jam preserves in the cake! Hope you try it! XX Liz
Claire says
Will this recipe work for 3 6-inch rounds?
Elizabeth Waterson says
HI Claire, I have never done that myself but it should work 🙂 LMK if you try it!
Evelyn Risse says
My daughter is turning 33 in a few days & wants a yellow cake with chocolate icing. I just can’t do a plain cake like that so this is perfect. Would raspberry jam be a good choice for the middle layer if I used chocolate icing?
Elizabeth Waterson says
Hi Evelyn, sorry for the delay! Raspberry jam sounds like a great addition to the cake! Please report back if you try it! XX Liz
Susan Curran says
Unfortunately I just tried the extra egg method for a friend's birthday and it ruined the cake :/ It was very spongey and weird.
Elizabeth Waterson says
Hi Susan, I am so sorry you didn't like it, we like the richness the extra egg gives. You can always try my from scratch recipe too! Take care. XX Liz
Susan C Gerardo says
Can you omit the sour cream?
Elizabeth Waterson says
Yes you can it will just alter the texture of the cake. Let me know if you try it. XX Liz
Lori says
Hello! I want to try this recipe but BC boxes have gotten smaller again. They are now only 13.25 oz. Would this recipe still work? Or should I just buy 2 boxes and measure out the extra 2 ounces?
Elizabeth Waterson says
Hi Lori, I think it should work just fine. I would just do slightly less of the buttermilk, maybe do 1/2 a cup. But I have never done this so I am not 100% confident but that is what I would try! Hope that helps! XX Liz
Teresa says
Do you make an ingredient label for this recipe? If so, do you list the box cake on the label?
Elizabeth Waterson says
I don't make an labels for my recipes. I am sorry I am not more help Teresa!
Ron says
Can you use this recipe with pineapple upside down coke
Elizabeth Waterson says
Hi Ron, I have never done that so I am not quite sure, but theoretically you could yes!
Kim Schlender says
Can I use yogurt instead of sourcream?
Elizabeth Waterson says
Hi Kim, I would use full-fat Greek Yogurt for the best substitution! Please let me know if if you try the cake how you like it! XX Liz
Kim Schlender says
I have made this cake twice I am a no box cake snob. But this turned out beautifully. And the taste was amazing. The first time I made it I used coconut oil and lemon Greek yogurt and 365 Whole food Market yellow cake mix. That is the only cake mix I have found, at a reasonable price that is non GMO. Thank you for sharing this recipe
Elizabeth Waterson says
Hi Kim, thanks for the 5-star review. So glad you have enjoyed this recipe! XX Liz
Nancy says
Hi, just wondering if your yellow cake recipe would work with a funfetti cake mix or do you have a doctored recipe for that ? Also,what frosting would you suggest ? Can't wait to try your recipes.
Elizabeth Waterson says
Hi Nancy, it should work just fine with a funfetti mix! I would probably just use my American Buttercream recipe for a funfetti style cake - https://confessionsofabakingqueen.com/how-to-make-buttercream-frosting/ hope that helps! Please report back if you try it! XX Liz
Annette Bridges says
Can I use melted butter instead of oil? Have you ever used butter?
Elizabeth Waterson says
Hi Annette, you can of course try that. Butter does have better flavor but oil has a higher fat content so generally leads to a moister, softer cake. Please report back how it goes! XX Liz
Ashley Stephenson says
Hi, I want to make this but I noticed my car mix is 13.25 oz. I assume I can't use the same measurements?
Elizabeth Waterson says
HI Ashely, I would not advise that, I am sorry! XX Liz
Amanda Durham says
I want more of a butter taste for this. Can you sub melted butter for the oil?
Thanks!
Amanda Durham says
Never mind I see the answer above
Leslie Gross says
I have an 11x15x2 sheet pan. Will doubling the recipe be sufficient To fill the pan? Thanks for your help
Elizabeth Waterson says
Hi Leslie, yes doubling the recipe should work! Let me know if you try it! XX Liz
Deanne gonia says
How to adapt the recipe for a 9x11 pan. Thanks in advance
Elizabeth Waterson says
Hi Deanne, I have never baked in a 9X11 pan but I would guess it will just bake a bit longer than the box suggests for a 9X13. Sorry i am not more help! XX Liz
Rosalind Belanger says
I have to differ with what is written about a 375g box of cake mi, you say it is 15.25 oz but it's 13 something ozs and that would change the recipe would it not? I refer to the Betty Crocker cake mixes in Canada
Elizabeth Waterson says
Hi Rosalind, I bet you the cake mix sizes in Canada and the US are different. As you can see in my picture that I use a 15.25oz/442 Gram box of cake mix. Sounds like yours are a bit smaller, I have never tried using that size before so I am not exactly sure how I would adjust. I would start with adjusting the amount of liquid added to the batter. XX Liz