Take your box cake mix to the next level by using my 10 Tricks To Make A Box Cake Mix Taste Homemade. If you’re ever wondering how to make your box cake mix taste better, this post is for you!
There’s just nothing like a big piece of homemade chocolate cake with creamy, chocolate frosting, and a tall glass of milk.
I don’t know about you, but I don’t always have time to make a recipe from scratch. And If I do have time, will it turn out awesome every time? So, I have a little trick up my sleeve on How To Make a Box Cake Mix Taste Homemade!
I turn to a doctored up cake mix to get the best cake and cupcakes around!
How To Make a Box Cake Mix Taste Better
Did you know that most professional cake makers use boxed cake mixes? They do!
I had no idea until I saw one of our town’s biggest wedding cake bakers checking out at the store with powdered sugar, butter, eggs, and several boxes of Duncan Hines White Cake Mix!
I could have sworn her cakes were homemade! Nope. They are all about how to make boxed cake mix better when they’re creating a wedding cake.
If you’re ready to learn how to make a box cake taste like a wedding cake – you’ve come to the right place!
Come to find out from a trusted friend that is known for her amazing cakes, that they even teach bakers in classes that you really can’t beat a Duncan Hines and Betty Crocker Cake mix these days! It really is the best box cake mix.
Apparently, the box mixes include the perfect mix of ingredients for a perfectly finished cake – every time! So, you HAVE TO TRY IT! It’s the best way on how to make a box cake mix better!
I decided it was time to put this little hack to the test and I pulled out a box cake mix, added in some ingredients that made it taste a little more “homemade”, baked it, and added my homemade buttercream frosting. (See me make buttercream frosting below! )
Yep! It tasted just like it was made from scratch! I was sold.
There is definitely a time for a homemade, from scratch cake – but there is also a time for doctoring up a boxed mix to make it taste just like homemade. If you want to figure out just how to make a box cake moist and fluffy, these tricks are just what you need.
So today I’m sharing the best cake mix hacks on how to make box cake taste better that you’ll definitely want to try!
Here are THE BEST Tricks On How To Make Box Cake Better!
Try adding a few of these tips to your box cake mix taste better!
- Use milk instead of water.
Use whole milk instead of water. It gives it a denser texture like homemade with an improved taste. You can also use buttermilk in place of whole milk. - Add extra eggs.
To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for. - Add sugar and flour to the dry mix.
Add 1/4- 1 cup sugar and flour to your cake mix. - Use coffee instead of water for chocolate cakes.
For chocolate cakes, use strong brewed coffee instead of water to deepen the flavor. - Sour Cream is perfect for adding moisture and rich flavor.
Add in 1/2 cup sour cream to add a more dense, rich flavor. Or use mayonnaise and make Copycat Portillo’s Chocolate Cake! - Pudding adds moisture and flavor.
Add a small instant pudding box to the mix to add moisture and flavor. - Vanilla & Salt give the cake a more homemade taste.
Add in a teaspoon of vanilla and 1/4 teaspoon of salt the mix. - Butter instead of oil.
Use melted butter in the place of vegetable oil for a richer taste. For an extra decadent cake, add two tablespoons of mayonnaise. - Mix-Ins to personalize and level up the flavor.
Add a handful of chocolate chips, fruit, or nuts to personalize your cake. - Homemade Frosting is a game changer!
Make homemade buttercream frosting! This is a MUST for cakes. Either vanilla buttercream or chocolate buttercream will make all the difference in the world!
That’s it! Try a few of these tricks the next time you’re wondering how to improve boxed cake mix. I have a feeling you will be reaching for a box mix more often!
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Chocolate Cupcakes (From a Doctored Cake Mix)
Ingredients
- 1 15 oz. ounce box box devil’s food cake mix
- 1 box instant chocolate pudding (dry)
- 4 eggs
- ¾ cup canola oil
- ¾ cup milk
- 1 cup sour cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 325℉. Place cupcake liners in cupcake pans.
- Whisk together the dry ingredients in a large bowl.
- Add the remaining ingredients and beat with a hand mixer for 2 minutes.
- Use an ice cream scoop to fill cupcake liners about ¾ full.
- Bake about 18 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before frosting.
- Pipe on frosting with a large star tip for a swirl or just by hand!
Butter Cream Frosting
Video
Nutrition
- Need to alter a recipe for other measurements? Try this free printable that shows you How Many Cups in a Quart, Pint or Gallon and other valuable ways to translate while you cook.
- The Best Easy Cake Recipes|Easy Cake Recipes that can be whipped up quickly and tastes like something you purchased from a bakery!
- If you need to know How to Bake a Cake, I have you covered, too!
- Out of eggs? Try these this Baker’s Guide to Egg Substitutes
- Ever wondered Cake Flour vs. All Purpose Flour (What’s the difference?) We’ve got you!
- When to Use Salted vs. Unsalted Butter – there’s a time for both!
CLICK BELOW for my FREE printable cheat sheet for
———-> 10 Tricks For Making A Box Cake Taste Homemade – Printable
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For more cake ideas!
salted or unsalted butter
Either is fine. I always bake with unsalted but add in salt. If you do not add in salt, salted butter is fine.
I am making a white chocolate cake, using a mix and Hershey’s white chocolate instant pudding. It will also have raspberry and cream fillings. I am looking for a moist, dense cake that will stand up to the fillings. What would be the most helpful add-ins? Extra eggs and milk or cream instead of water? Thanks for any/all suggestions!
I always add 1/4 – 1/2 extra of flour and sugar, an extra egg and milk instead of water. I really like the results! 🙂
I am going to make a white chocolate raspberry and cream filled cake for a dear friends 95th birthday. I plan on using a white cake mix (or two-want three tiers) and Hershey’s instant white chocolate pudding mix. Would the best options be extra eggs and milk instead of water? I want a moist, DENSE cake that will stand up to the fillings.
Hi, I am Ruth from Western Pennsylvania!
I tried something and it turned out so fluffy soft and moist.
First you sift the cakemix and pudding mix and combine. Make sure your ingredients are room temperature milk, eggs and butter. Add and extra 1/4 cup of milk than it calls for, add same amount of butter it says on box and and exrta egg than it says on the box, add one egg at a time after mixing the milk and butter. Then add 1 1/2T of mayonaise.
So , after reading all these emails I just want to make sure I’m not over adding things. I want to make dense moist chocolate cupcakes. Is it too much to add in all these extras to the Betty Crocker or Duncan Hines box mix: add 1 extra egg yolk, replace the oil with melted butter- but use a little less than double the amt ( ex: if recipe calls for 1/4 cup oil… I would replace that by adding a little less than 1/2 cup melted butter instead) , 2 tsp vanilla, 1/4 tsp salt, 1/4 cup sugar and 1/4 cup flour and replace water alone with both water and heavy cream. Does this sound alright? Is there something listed above I should not add??
I just bought the BabyCAKES CUPCAKE Machine. It makes 12 full size cupcakes in as little as 10 minutes. I can’t wait to make my funfeti cupcakes. I am going to try some milk instead of water. Thanks for the tips. Alot of people like applesauce instead of eggs. Never tried it thoigb.
I want to make delicious frosted cupcakes for my grand daughters outdoor wedding. I would appreciate any suggestions that you may have on the brand and type cake mix to use for red velvet and chocolate cupcakes. Also, please suggest to me which additions from your list to use with the each of the cake mixes to make them special. Thank you so much!!
Thanks for the tips! I use cake mixes lots- home made frosting, and some extras. eg if I am making lemon cup cakes, I will add in real lemon juice, and lemon zest, and lemon pudding. The cupcakes came out incredibly moist and everyone thought they were homemade. I just made a homemade lemon butter cream frosting. I will often read the reviews if I am following an online recipes to get the best extra tips..
I have done certain cakes from scratch but a lot of cakes are surprisingly good from cake mix with some tweaks.
I plan on making the homemade buttercream frosting but I wanted to know can I make it the day before and just refrigerate it until I am ready to frost the cake?
I was making 8 different cake mixes for a special event at church some of the cupcakes sunk in the middle some didn’t. I added 1/4 c. of Cake Flour, 1/2 cup of sour cream, whole mix in place of water, 1 tsp. of vanilla and 1 cup of sugar. Mix as usual. Normally get 18 cupcakes per mix with the addition of ingredients I was getting at least 30. I wasn’t filling the liners as full, because the cake would stick to the pan. When I added a few chocolate chips to my mocha cupcakes they sunk to the bottom of the pan. Would appreciate some insight.
I also changed the oil to butter and added 1/4 tsp, salt.
When adding chips of any kind toss them with a little flour then add at the last not to mix too much. They won’t sink to the bottom and will turn out great!
Do I add the pudding mix dry to the boxed cake mix
Yes! You can add the dry mix right into the box mix.
Cake box is essential to hold or store your cakes, cookies, pastry secure.
Sweetheart you talk to much i was looking for a recipe on making buttercream icing but i got tired of hearing you say hello to the country and tell of your daughters birthday celebration. for over 7 minutes all i got on ingredients was two sticks of butter and powered sugar so I decided to move on .
Hi… please help……. I want to make boxed confetti cake ( 2 half sheets) for my twins 1st BD coming up…. what should i add to it to make it amazing? I plan on freezing them before frosting them and do I wrap them in Saran Wrap before I freeze them?
Thanks so much for your time… looking forward to your response
I would like to thank the author for sharing such informative blog with us.