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 doctored cake mix recipe!

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!
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.
Let's get to the Doctored Yellow Cake Mix recipe!
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.
- Large Eggs. We add a full extra egg to the cake mix, this helps create a fluffier, richer cake. Make sure your eggs are at room temperature, you can do this quickly by placing them in a bowl of warm water for 5 minutes before using them.
- Vegetable Oil. Vegetable oil creates an incredibly moist cake for days! I have tested using melted butter but I find that it doesn't add much more flavor at all and its moisture content is not as high as oil so I stick with the oil!
- 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!
- Vanilla Extract. Adding a little bit of pure vanilla extract just gives the cake a little something extra, we never skip it!
Some people swear by adding a box of pudding mix into a cake mix but we found it didn't really do much more than the ingredients above did!
You could add some 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!
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.
The Pilsbury cake batter was quite thin while the Betty Crocker cake batter was thicker. The BC is in the glass bowl below and the Pilsbury cake batter is in the two cake pans in the photo beneath it.
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.
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
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.
How to freeze
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.
Can you double
You can most certainly double this recipe to make 4 round cake layers or 2 really deep cake layers. I suggest pressing the 2X button on the recipe card below to double the ingredient quantities and make sure you have a large enough mixing bowl to hold all of the cake batter.
More cake recipes
For another doctored-up cake mix, you gotta try my Crack Cake Recipe!
My friend Mandy makes the most gorgeous doctored cake recipes, this Almond Cake is next on my list to try!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
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 Duncan Hines 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.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: yellow cake mix recipe, doctored up cake mix, cake mix from a box but better
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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!
★★★★★