How To Doctor Up A White Cake Mix?

Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to ‘doctor up’ the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery. ** Thank YOU so much for visiting this post! It seems that this doctored up cake mix recipe seems to be hit or miss for most of you.

How to Doctor up a boxed cake mix?

One of the easiest ways to learn how to doctor up a cake mix is by using additives. Try adding chocolate chips, chopped nuts, dried fruit, or coconut to your boxed cake mix. Try adding 1/2 teaspoon to 1 teaspoon of an extract to your boxed cake mix.

How to make box white cake recipe?

How to Make Box White Cake Recipe 1 In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with 2 Spray a 9×13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a More

How do you add flavor to white cake mix?

Clear Vanilla Extract – Add extra flavor to a white cake mix by adding 1/2 teaspoon of vanilla extract. Make sure it’s clear or it will effect the white of your cake. Melted Butter – Substitute vegetable oil with melted butter or margarine for added flavor. *Cakes already have salt in them, so I recommend using unsalted butter.

How to make a box cake mix taste better?

There are several boxed cake mix hacks that you can use to learn how to make a box cake taste better. This can including adding more egg, replacing oil with butter, or using milk instead of water. What Can You Add to a Box Cake Mix to Make it Better?

How do you make a box cake taste like a bakery cake?

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

Can you add flavor to white cake mix?

Bump up the flavor by adding ½ to 1 teaspoon of vanilla extract. Making a spice cake? Add a little rum, almond, or orange extract as well. If you’re making a white or yellow cake, add a teaspoon or two of fresh lemon or lime zest, or a bit of juice.

How do I make store bought cake mix better?

Chose any ideas on this list—or combine a few!

  1. 1 – Use an extra egg. Most boxed mixes will call for 3 eggs.
  2. 2 – Substitute dairy.
  3. 3 – Replace water with other liquids.
  4. 4 – Add a mix-in.
  5. 5 – Go all-citrus.
  6. 6 – Add extracts.
  7. 7 – Put some pudding in the mix.
  8. 8 – Make a filling.

How do you make boxed box taste homemade?

Try adding a few of these tips to your box cake mix taste better!

  1. Use milk instead of water.
  2. Add extra eggs.
  3. Add sugar and flour to the dry mix.
  4. Use coffee instead of water for chocolate cakes.
  5. Sour Cream is perfect for adding moisture and rich flavor.
  6. Pudding adds moisture and flavor.

What is the difference between white and vanilla cake mix?

White and vanilla cake are created from the same ingredients, the only difference is more of certain ingredients or food coloring added before the baking process. White and vanilla cakes are made with common ingredients: eggs, baking powder, flour, sugar, and butter.

What happens if you put more eggs in a cake?

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

What flavor is white cake mix?

Light and fluffy, moist and full of flavor. There is a joke in the cake world that white is not a flavor, it’s actually a vanilla cake.

How do you add flavor to a cake mix?

Adding mayonnaise, sour cream, yogurt, or melted ice cream to boxed cake mix can make the finished product moist and rich. Swapping out ingredients, like oil for butter or milk for water, will take a boxed cake to the next level. Things like coffee, soda, and spices will help to amplify the flavors in a boxed cake.

How do you add flavor to cake batter?

How to Flavor Cakes

  1. Replace part of the liquid in the recipe with brewed coffee.
  2. Add 2 teaspoons of flavored extract to the batter.
  3. Stir in spices with the cake, including ground cinnamon or nutmeg.
  4. Add a small box of dry pudding mix for additional flavor.
  5. Mix in flavored chips to complement the cake.

Should I add pudding to my cake mix?

Adding pudding to cake mix is always a great way to make your cake – or any baked goods – stay soft. It’s the secret to my Chocolate Chip Pudding Cookies, for example. Sour cream also keeps the Doctored Cake Mix moist and lends a little bit of “tang” to the recipe. It’s similar to using buttermilk in a recipe!

Is water or milk better for cake mix?

Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!

What is a secret ingredient to moisten cakes?

Olive oil in the batter is the secret to a moist, tender cake with lots of character.

What happens when you add sour cream to cake mix?

When you add sour cream (and fat) to a cake, it will be richer and creamier. This adds to the flavor and the texture, and it makes the cake delicious.

How do you moisten dry cake?

Here are five tips for how to moisten a dry cake once it’s already been baked.

  1. Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry.
  2. Soak your cake in milk.
  3. Fill the cake with mousse or jam.
  4. Frost the cake.
  5. Stick it in the fridge.

What makes a cake moist and dense?

You can create moist, bakery-quality cakes like this at home using these 7 simple steps:

  • Use Buttermilk Instead of Milk.
  • Add Vegetable Oil.
  • Use Instant Clearjel or Instant Pudding Mix.
  • Use the Right Recipe.
  • Don’t Overbake.
  • Bake in Sheet Pans Instead of individual Cake Pans.
  • Use a Simple Syrup or Glaze.
  • How to make box white cake recipe?

    How to Make Box White Cake Recipe 1 In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with 2 Spray a 9×13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a More

    What can I do with white cake mix?

    This doctored White Cake Mix recipe is so delicious, fluffy, and perfect for baking up cupcakes and cake layers! Sift cake mix into mixing bowl. (Sifting improves the texture)

    What’s in a box of Duncan Hines cake mix?

    1 1 box white cake mix, 15.25 oz (I prefer Duncan Hines) 2 1 cup granulated sugar 3 1 cup all purpose flour 4 3/4 tsp salt 5 4 egg whites 6 1 tsp vanilla extract (clear or regular) 7 1 cup skim milk 8 1/2 cup buttermilk 9 1 cup sour cream More

    Boxed Cake Mix Hacks: How to Doctor Up a Cake Mix

    1. Boxed cake mix tricks will teach you how to make a cake that tastes better than it looks.
    2. With a few easy modifications, you can learn how to make a box cake taste like it was created from scratch, allowing you to save time by using a semi-homemade recipe.
    3. We have recently completed the birthday season.
    4. The majority of our family’s birthdays fall between September and February.

    We create our own cakes as part of our endeavor to stay within our budget.Those $1 boxes of cake mix are certainly tempting, but nothing beats a homemade cake from scratch in terms of flavor.Unfortunately, those $1 boxes of cake mixes taste just like they say they do: like a $1 box of cake mix.Learn how to improve the flavor of a box cake mix by following these boxed cake mix tricks.I shared my semi-homemade alfredo sauce recipe on my blog some years ago, and it has proven to be a popular dish ever since.

    As a result, I am aware that you are all my people.We’re all pressed for time, and we’d all like to save some money.Boxed cake mixes are inexpensive, and if you want to save time, you can learn how to doctor a cake mix to produce a wonderful cake that tastes like it came straight from the bakery by following these boxed cake mix tricks.For even more simple dessert ideas, have a look at these 47 recipes made with box cake mix.Once you’ve mastered the art of doctoring a cake mix, take your hand at making these rainbow unicorn cupcakes.

    How Do You Make a Box Cake Taste Like a Bakery Cake?

    When learning how to make a box cake taste better, there are various boxed cake mix hacks that you may utilize to your advantage. This might include increasing the amount of egg used, substituting butter for oil, or substituting milk for water.

    What Can You Add to a Box Cake Mix to Make it Better?

    Eggs, milk, butter, chocolate chips or candy pieces, or even Jell-O gelatin can be added to boxed cake mix hacks, as well as other ingredients.

    Which is Better Cake Mix Betty Crocker or Duncan Hines?

    1. Personally, I love Duncan Hines’s style of play.
    2. I believe it has risen more and is more damp.
    3. Betty Crocker’s recipes are often drier.
    4. I also use the Aldi brand and enjoy the combination.

    Whatever kind of box cake you start with, you may learn how to make it taste better by following the steps outlined here.If you prefer Betty Crocker or can purchase it at a good price with coupons, this is still a good cake mix to use.

    How to Make a Box Cake Taste Better

    Here are some creative ways to use boxed cake mix that you may try out. Use one or two of them, but not all of them at the same time. If you want to learn how to doctor up a cake mix, you will only need to make one or two alterations to the recipe, which will be quite intriguing.

    Add an Extra Egg

    1. Adding an extra egg will make your boxed cake moist and flavorful, while also increasing its volume.
    2. To get the greatest results, use two additional egg yolks in addition to the amount specified on the package.
    3. Using only egg whites will result in a lighter cake, as will adding an extra tablespoon of melted butter for each egg yolk that is not used.
    4. You may also use a packaged cake mix and simply add one full egg to it.

    Adding an additional cake to a box cake is one of the simplest methods for making a box cake taste more handmade.

    Don’t Use Water

    1. If your boxed cake mix calls for water, experiment with substituting anything different for it.
    2. In place of water, milk, buttermilk, almond milk, and coconut milk are all excellent substitutes.
    3. Because the milk contains more fat, your cake will be denser as a result.
    4. Buttermilk can be used to give the dish a tangy flavor.

    This is a simple method for learning how to make a box cake taste like it was created from scratch.

    Coffee or Pop

    1. Rather than using water in your boxed cake mix, experiment with using anything different in its place.
    2. In place of water, milk, buttermilk, almond milk, and coconut milk all perform exceptionally well.
    3. Because the milk contains more fat, your cake will be denser as a result of this.
    4. A little sharpness may be added to the dish with the addition of buttermilk.

    You will discover how to make a box cake taste like it was baked from scratch in this straightforward tutorial.

    Add Liquids Hot

    1. If you are preparing a chocolate cake mix, you may learn how to make a box cake taste better by following these instructions.
    2. Simply heat the liquid and pour it in while it is still hot.
    3. When you add hot liquid to chocolate, it helps the cocoa create a richer taste than when you add cold liquid.
    4. You can create a chocolate cake using this simple method to make it taste like you prepared it from scratch.

    It is quick and uncomplicated.


    Although I dislike mayonnaise, it is only made up of eggs and oil. A little more oil makes a boxed cake more soft, and the sharpness from the vinegar balances out the sweetness of the cake. To the boxed cake mix, add two teaspoons of mayonnaise and mix well.

    Greek Yogurt

    In order to make your cake mix lighter, add 3/4 cup of Greek yogurt to the cake mix before mixing it together. You may use either plain or vanilla flavoring. Try experimenting with different flavors of Greek yogurt and other types of combinations.


    In a similar way as substituting Greek yogurt for the egg, 1/2 of a mashed banana can be used to replace the egg. This will help to minimize some of the fat while also providing a little amount of vitamins and minerals.

    Sour Cream

    Sour cream will make your cake taste richer and thicker, as well as making it more moist. 1 cup sour cream should be added to the boxed cake mix.

    Add Fat

    Learn how to make a box cake taste more like a handmade cake by swapping out the fat. Vegetable oil is used in the majority of boxed cake mixes. Vegetable oils are inexpensive, but they have no discernible flavor. Instead, make a richer cake by using the same quantity of melted butter as before.


    Using additives to doctor up a cake mix is one of the quickest and most straightforward methods of learning how to do it. Add chocolate chips, chopped almonds, dried fruit, or coconut to your boxed cake mix to make it more interesting.


    By experimenting with different ingredients, you may quickly learn how to doctor up a cake mix. Try incorporating chocolate chips, chopped almonds, dried fruit, or coconut into your boxed cake mix for a unique flavor combination!


    Spices may also be used to improve the flavour of a box cake, as demonstrated here. Try adding a teaspoon of cinnamon to a box of chocolate cake mix for a delicious treat. Add 1/2 teaspoon nutmeg to a yellow cake mix to make it more moist. This trick for making a box cake taste handmade does not work on all tastes, but it does work very well on a few of them.


    A spiced box cake may also be made to taste better by following the instructions on the box cake website. Try baking a chocolate cake with a teaspoon of cinnamon in it. Add 1/2 teaspoon nutmeg to a box of yellow cake mix. This method for making a box cake taste handmade does not work on all tastes, but it does work very well on a few of them.


    1. Even if you don’t use these boxed cake mix tricks, assembling the cake in layers will give it the appearance of a freshly baked bakery treat.
    2. Simple syrup or jam or jelly can be used to impart moisture to each layer, which can then be brushed on top.
    3. Instead of frosting, you might use sliced fruit instead, or even whip cream or chocolate ganache between the layers.
    4. You may utilize one of the other methods to learn how to make a box cake taste like it was prepared from scratch, as well as how to add layers to build a fun and distinctive dessert.
    See also:  What Is Ogura Cake?


    It is possible to cut your cake in half and fill it with a filling even if you do not use layers. Fruit, whipped cream, chocolate chips, or Bavarian cream can all be used to decorate your cake, depending on its flavor.

    Poke Cakes

    1. Learn how to transform a box cake into a poke cake to improve the taste of your baked goods.
    2. Poke cakes are a lot of fun to create and they taste fantastic.
    3. To make holes in the cake, just use the handle of a wooden spoon or something similar in size to poke holes in the cake.
    4. Then, according to the package directions, prepare a 3.3-ounce box of Jell-O gelatin.

    Pour it over the top of the cake.Refrigerate the cake for 4 hours to allow the flavors to blend.Then it’s time to serve and enjoy!

    Homemade Frosting

    1. My final suggestion for making a box cake taste more handmade is to prepare your own icing from scratch.
    2. Without using any of the boxed cake mix tricks, this alone will elevate your cake to a higher degree of sophistication and elegance.
    3. I normally make a simple whipped buttercream frosting for my cakes.
    4. In addition, you now understand how to make a box cake taste better!

    Do you like this post?Make a note of it and pin it!

    Easy White Cake

    1. This recipe for quick white cake is a favorite in our household!
    2. It’s a box cake mix recipe, but the vanilla cake turns out moist and wonderful every time I make it, and no one realizes it’s a box cake mix recipe!
    3. Learn how to make a box cake taste like it was prepared from scratch with our advice.
    4. Cake mix recipes are something I like just as much as you do, and I’m sure you do, too!

    They are really quick and convenient to use.The reason I wanted to share this recipe with you is because I know many of us don’t have a lot of spare time to spend in the kitchen, but I also know that when you cook anything, you want it to taste well, right?This cake mix recipe is ideal for those of us who prefer the convenience of a box mix but who want to give the cake mix a more handmade flavor by doctoring it up a little.And because you can still combine everything in a single bowl and beat it together, I believe that this doctored-up version of a white cake comes together just as quickly as the boxed mix.

    What is an Easy Vanilla Cake?

    A cake that starts with a box mix is what I consider to be a simple cake. Box cake mixes are convenient and delicious, and with a few more ingredients, they can be converted into bakery-style cakes that taste delicious. Through the use of a few cake mix hacks, you’re essentially doctoring up a cake mix.

    What’s the Difference Between White Cake and Vanilla Cake?

    1. It is technically correct to say that white cake is prepared entirely with egg whites in order to keep the cake as white as possible.
    2. Bakers can also use clear vanilla extract to avoid the cake’s color from becoming too yellow.
    3. Cakes prepared with entire eggs (including the white and yolk) and ordinary vanilla essence are often seen in bakeries around the country.
    4. Cakes with a vanilla taste and those with a white flavor are practically identical in flavor.

    This recipe for quick white cake, which might also be referred to as vanilla sheet cake, is simple and straightforward.They may be used interchangeably in most situations.

    How to Make a Box Cake Taste Homemade

    It’s all about incorporating additional ingredients into the cake batter to improve the texture and flavor of the cake. In our scenario, we’re including components that are high in moisture.

    Easy White Wedding Cake Ingredients

    • 1 box of white cake mix (optional)
    • Sugar is used to enhance the sweetness and taste of foods.
    • All-purpose flour: Flour is required for the construction of structures.
    • Just a sprinkle of salt to counterbalance the sweetness
    • Egg whites: help to hold the cake together by giving structure
    • using just egg whites helps to maintain the cake’s color as white as possible
    • and
    • Vanilla extract: gives the cake a typical vanilla taste that everyone loves.
    • Skim milk: provides moisture to the dish.
    • Buttermilk: provides moisture and fat to make a dish richer.
    • Sour cream: provides moisture and fat to make a dish richer.

    How to Make Box White Cake Recipe

    For this recipe, you’ll need a 15.25-ounce box of Duncan Hines white or vanilla cake mix from the baking aisle. I’m aware that some boxes are 18.25 oz in size, so double-check that you’re getting the correct size. Only egg whites will be used in this recipe, and only to make the cake appear extremely white.

    1. Pour all of the ingredients into a large mixing bowl and beat with an electric mixer until well-combined (about 2-3 minutes)
    2. pour into a muffin pan and bake for 20 minutes at 350°F.
    3. Nonstick cooking spray should be sprayed onto a 9×13-inch baking pan. Pour the mixture into the prepared pan and bake for 37-43 minutes, or until a toothpick inserted in the center of the cake comes out clean (depending on your oven). Allowing the cake to cool fully before applying the icing is recommended.

    What Brand of Cake Mix to Use

    Because Wilton recommends the Duncan Hines brand, which is a cake powerhouse, and because Wilton is a cake powerhouse, I believe their recommendation. Duncan Hines cake mixes are my personal favorite, as are many other food bloggers’.

    Frosting to Pair with Vanilla Cake

    • Cake with chocolate icing, peanut butter frosting, salted caramel frosting, pumpkin frosting, strawberry frosting, lemon frosting, Oreo frosting, cream cheese frosting, and chocolate whipped cream

    Take a look at our chocolate cake mix from a box or our simple white cupcakes from a box recipe!

    Easy White Cake from Box Mix

    1. This recipe for quick white cake is a favorite in our household!
    2. It’s a box cake mix recipe, but the vanilla cake turns out moist and wonderful every time I make it, and no one realizes it’s a box cake mix recipe!
    3. Learn how to make a box cake taste like it was prepared from scratch with our advice.
    4. Print Pin Rate is a term used to describe the rate at which a print pin is printed.

    Preparation time: ten minutes Preparation time: 40 minutes 30 minutes of additional time are required.Time allotted: 1 hour and 20 minutes Approximately 20 servings


    • 1 box white cake mix (15.25 oz
    • I prefer Duncan Hines)
    • 1 cup granulated sugar
    • 1 cup all-purpose flour
    • 1/4 teaspoon salt
    • 4 large egg whites
    • 1 tsp vanilla extract clear or regular
    • 1 cup skim milk
    • 12 cup buttermilk
    • 1 cup sour cream
    • 1 cup sour cream
    • 1 cup sour cream
    • 1 cup sour cream
    • 1 cup sour cream
    • 1 cup sour cream
    • 1 cup sour cream

    Vanilla Buttercream

    • 2 sticks unsalted butter at room temperature (optional). icing ingredients: 1 cup butter, 3-4 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon milk if frosting becomes too thick


    • Bake for about 1 hour at 350 degrees F. In a large mixing bowl, add the cake mix, sugar, flour, salt, egg whites, vanilla extract, milk, buttermilk, and sour cream, and mix well with an electric mixer until well incorporated, about 1-2 minutes
    • Nonstick cooking spray should be sprayed onto a 9×13-inch baking pan. Pour the mixture into the prepared pan and bake for 37-43 minutes, or until a toothpick inserted in the center of the cake comes out clean (depending on your oven). Allowing the cake to cool fully before applying the icing is recommended.

    Vanilla Buttercream

    • Combine the butter and vanilla extract in a mixing bowl and beat with an electric mixer until frothy. Using a hand mixer, slowly add the powdered sugar, approximately 1 cup at a time, until the mixture is smooth. Continue to add powdered sugar until the frosting is no longer moist to the touch and tastes good in your opinion. Afterwards, I use my electric mixer one more time to ensure that all of the powdered sugar has been well combined and is ready to be used. If the frosting gets too thick, thin it with a little amount of milk. Spread the frosting on top of the cooled cake and decorate with sprinkles if desired.
    1. Combination of the butter and vanilla essence, creamed with an electric mixer until light and airy in texture Using a hand mixer, begin to add the powdered sugar, roughly 1 cup at a time.
    2. To make the frosting look and taste excellent, keep adding powdered sugar until it no longer seems moist.
    3. Then I use my electric mixer one more time to make sure all of the powdered sugar is well combined and ready to be added to the cake batter.
    4. Pour in a little milk if the frosting gets too thick.

    Spread the frosting on top of the cooled cake and decorate with sprinkles if desired.

    18 Tips How To Doctor A Boxed Cake Mix To Taste Like Homemade

    1. The date is March 6, 2020.
    2. It is possible that this content contains affiliate links.
    3. For further information, please see my Full Disclosure Statement.
    4. Using these homemade cake ideas, you can transform any boxed cake mix into a moist, delectable cake that tastes like it was cooked from scratch.

    With these easy modifications, your cakes will be more moist and taste more like they were created from scratch.Tips How to Make a Boxed Cake Mix Taste Like It Was Made From Scratch Your boxed cakes will taste rich, moist, and handmade if you make a few easy modifications to the ingredients.You may either change one ingredient or experiment and try changing a handful of ingredients for a cake that tastes even more like it was created from scratch.My recipe for homemade self-rising flour is provided for those of you bakers who enjoy baking cakes from the ground up.The next time you make cookies, have a peek at these cookie gadgets if you’re looking for something a little different.

    Don’t start prepping the ingredients until you’ve read through these cookie baking suggestions.

                  Chocolate Cake Mix

    1. Hot Water– When the chocolate cake mix calls for water, use HOT water instead of room temperature.
    2. It adds to the CHOCOLATE-ness of the dessert.
    3. With hot water, the chocolate cocoa taste ″develops″ even more.
    4. In the same way that hot water brings out the taste of a bean, so does hot water bring out the flavor of a chocolate cocoa bean.

    You may alternatively use brewed coffee or melted chocolate ice cream in place of the liquid if you like.

    White Cake Mix

    1. White Cake with No Egg Yolks– By omitting the egg yolks from a white cake mix, the cake becomes lighter and fluffier.
    2. Due to the fact that removing the egg yolks also removes the fat, you should add one tablespoon of butter for each egg yolk that is removed.
    3. As a result, if you take away three egg yolks, you should substitute three tablespoons of melted butter.
    4. Clear Vanilla Essence– Add 1/2 teaspoon of clear vanilla extract to a white cake mix to give it a little additional flavor.

    Make certain that it is clear, or else it will stain the white of your cake.

    All Boxed Cake Mixes

    1. Melted Butter– For a richer taste, replace vegetable oil with melted butter or margarine.
    2. *Because the cakes already include salt, I recommend using unsalted butter.
    3. Instant Pudding: Add 1 (3.9 oz) box dry INSTANT Pudding mix to a large mixing bowl.
    4. Use vanilla extract or the same flavor as your boxed cake mix to add richness and taste to your cake.

    Try mixing chocolate pudding mix into a Red Velvet Cake Mix for a delicious result!Sour Cream-In addition to the other components, you may add 1/2 to 1 cup of sour cream to the recipe.You may use plain yogurt, 2 T.oil, and 2/3 cup water, milk or buttermilk in place of the eggs asked for on the box when baking any boxed cake mix.You can also use frozen yogurt in place of the eggs called for on the box when baking any boxed cake mix.

    Applesauce-Instead of oil, use equal portions of applesauce to replace it.If a recipe asks for 1/4 cup oil, 1/4 cup applesauce can be substituted for the oil to provide extra moistness.For example, in a spice cake, you might replace the oil with applesauce and the water with milk or buttermilk, and that would be two substitutes.Mayonnaise: Toss in 2 tablespoons of mayonnaise.It enhances the texture and helps it taste more like it was cooked from scratch.

    Jell-o Gelatin-Incorporate flavored gelatin into your boxed cake for an extra layer of taste, such as strawberry for strawberry cake.


    1. When a cake recipe calls for water, substitute MILK for the water.
    2. The milk gives it more firmness and richness, plus also gives it a more handmade flavor.
    3. Buttermilk-You can never go wrong by using buttermilk for all of the liquids in your recipe.
    4. Because buttermilk is thicker than regular milk, you may need to add a bit more!

    For example, in a spice cake, you could replace the oil with applesauce and the water with milk or buttermilk, and the cake would still be delicious.Full-fat coconut milk can be used in place of the liquids called for in this recipe.Coffee-Instead of liquid in a chocolate cake mix or a yellow cake mix, use brewed coffee to replace the liquid.Using a dark soda such as Coca-Cola or Dr.Pepper instead of the liquid quantity will help to amp up the taste of the dish.

    When making flavored cake, use flavored soda, such as orange soda in an orange pound cake, to enhance the flavor.Eggs: If you want a thicker, more moist cake, use one extra egg.Add 2 more YOLKS to the eggs and yolks.This increases the amount of fat in the cake, which gives it additional moistness and solidity, and it will taste like it came straight from the bakery!If a recipe asks for three eggs, use three eggs plus two egg yolks.

    Ice Cream-Instead of liquid, use melted ice cream to replace it.You may use any flavor to complement the flavor of your cake, or you can use vanilla to increase the flavor of your cake.See my Strawberry Milkshake Poke Cake for more information.


    Items needed to bake a cake:

    Vintage cake stand | cake stand | glass bowls | stand mixer | hand mixer | measuring cups | spatulas | cake server Vintage cake stand | cake stand | glass bowls

    Doctor Up a Cake Mix

    1. Does anybody else remember blowing out the candles on a handmade birthday cake that tasted so amazing you looked forward to it for weeks?
    2. Perhaps your mother made it from scratch using a family recipe that has been passed down through the years.
    3. Alternatively, it is more than probable that it was baked from a packaged cake mix.
    4. If you have attempted to duplicate the same experience in the recent past, you may have been unhappy with the outcomes.

    I’m going to show you how to doctor up a cake mix using my top-secret techniques.These are basic techniques that anyone can learn to do!Perhaps you have been dissatisfied with the results of a cake mix you have tried recently.It’s possible that the cake came out a little short, barely rising beyond the rim of the pan.In spite of the fact that there were two layers placed together, the cake seemed to be ″flat.″ Some of you may have suspected that something was wrong with your oven, and you were correct.

    Alternatively, it is possible that the mix had become stale and did not rise to the proper consistency.It turns out that you probably didn’t do anything wrong in the first place.The size of the cake mix is the source of the difficulty.

    See also:  How Long Can Tres Leches Cake Stay In The Fridge?

    Incredible Shrinking Cake Mixes

    Several years ago, cake mix producers reduced the quantity of mix contained in a box by around eight or nine percent.This was done in order to keep the price of the mix from rising.Mixes used to include 18.25 ounces of liquid, but now only contain 15.25 ounces of liquid each package.

    All you ″numbers people″ out there should take note that this implies that the mixes are now over 17 percent smaller than they were previously!It’s no surprise that today’s cakes resemble sad miniatures of the sweets we remember from our childhood.Using a smaller pan will allow you to make your cakes stand taller, which is one option.When baking a cake from a cake mix, most people use round cake pans.

    A 9-inch circular pan will produce a layer that is rather short.However, baking the same recipe in an 8-inch round pan will result in a cake that is substantially higher.It is necessary to spread out the batter in order to produce 24 cupcakes when using a cake mix to bake cupcakes from a recipe.If you do this, the cupcakes will have a quite flat appearance.

    Do you ever had a situation when you need to prepare more than 12 cupcakes?The mixture will surely be enough to make more than 20 cupcakes if you are using a cake mix that has been doctored.One batch of cupcakes from this cupcake pan yields 24 regular-sized cupcakes.To see more suggestions for baking supplies for the home cook, see my post on the 11 Best Gifts for Bakers for some further ideas.Imagine finding a recipe in an old cookbook (remember those, before the days of Pinterest?) that calls for the use of a cake mix as an ingredient and it was published before 2010.Try making the recipe with today’s cake mixes, and the results will be too soggy to eat!

    This is due to the fact that the dry to wet component ratio has been erroneously adjusted.It is unlikely that they will rise much at all as a result of an incorrect proportion of the elements that contribute to the batter’s rising ability.After devoting your time and resources to baking, you may find yourself scurrying at the last minute to dash to the bakery and pick up something more presentable to serve your guests.It’s at this point that the sticker shock truly kicks in!Adding a couple of extra spoonfuls of flour to the batter may assist it to take up more space in the pan.

    However, this will dilute the overall flavor of the dish.This is wasteful since it would need opening another box of cake mix to prepare a second batch of cupcakes in order to be able to fill up 24 cupcake liners.It would also result in much too much batter for only 24 cupcakes.

    • I had several cake disasters of my own shortly after the cake mixes had been shrunk, and I was not alone.
    • So many of my tried-and-true recipes that called for cake mixes weren’t quite the same when I stopped using cake mixes.
    • Then I came across an article in the Sun Sentinel that explained how to increase the size of a cake mix by adding three additional ounces of dry ingredients to the mix.
    • I decided it was worth a chance to see what might happen.
    • In spite of my reservations, I added some of the flour mixture to the cake mix after mixing it together with the sugar and baking powder.
    • I was pleasantly astonished to discover that not only did the final cake appear to be the same size as the cakes from my childhood, but it also tasted far better.
    • This is due to the fact that the extender is composed of fresh, natural components.
    • It has a more natural flavor than the artificial flavors present in most cake mixes and frostings.
    1. As a result, when people try my cakes, they frequently believe that I have baked them entirely from scratch because they do not taste like a standard cake mix.
    2. The majority of people have stated that it tastes better than bakery cakes.
    3. In all honesty, many bakery cakes have been sitting in the display case for several days.
    4. They are coated in icing that is manufactured entirely of shortening and has no butter, therefore they are devoid of any flavor other than sugar.

    Popular Cake Mix Brands

    I used to take cake decorating classes at Michael’s craft shop when I was younger.The instructor highly advised that students use Duncan Hines cake mixes in their baking projects.They bake to a higher height than other kinds available at the supermarket store.

    Since then, I’ve nearly exclusively used Duncan Hines baking mixes.Fortunately, supermarkets frequently have sales on them every couple of months, so I stock up during such times.I particularly enjoy their basic white and classic yellow tastes, because they can be customized in a variety of ways, which I find appealing.The tastes of devil’s food cake and dark chocolate fudge are also wonderful alternatives for this dessert.

    It is also great to eat the red velvet flavor, which has a mild chocolate flavor.I would not advocate using the butter golden flavoring mix in these doctored recipes, as it contains artificial flavors.I’ve discovered that the amount of butter necessary in that recipe results in a crumbly surface, which makes it more difficult to frost.

    Cake Mix Extender

    In any recipe that asks for an 18-ounce (or larger) cake mix, I always add 6 tablespoons of cake mix extender to today’s 15.25-ounce cake mixes, even if the recipe specifies otherwise.This amounts to around 3 ounces of dry ingredients added to the batter.There is no need to increase the amount of oil, water, or eggs in that recipe.

    Cake mix extender is kept in a mason jar in my kitchen.It makes enough extender for six cake mixes from a single batch.So, after you’ve made a batch, it’s really quick and simple to incorporate it into a recipe.

    The Proof is in the Pudding

    If you are not using a recipe and are just want to improve the flavor of a cake mix, there are a few different additives you may use to do this.Adding a box of instant pudding mix (3.4 ounces) is one option.No, this is not the ready-made pudding; rather, it is the powdered mix that is often offered in the baking aisle.

    The pudding will make the cake moister and denser as a result of its inclusion.If you are using a white or yellow cake mix, you will need to add vanilla pudding mix.If you are making a chocolate or red velvet cake mix, you should use a chocolate pudding mix instead of regular pudding mix.Red velvet cake is really a chocolate cake that has been heavily colored with red food coloring.) This means that adding chocolate pudding to the batter will have no effect on the cake’s appearance.) To make your cake even more unusual, you may combine a pistachio pudding mix with a yellow cake mix and bake it as directed.

    (If you want a greater blast of flavor, you can add pistachio extract at this point.) Some cake mix manufacturers already incorporate pudding as an ingredient in their recipes.As a result, if the boxed mix you are using specifies that it already contains pudding, there is no need to add any extra pudding.The vast majority of Pillsbury and Betty Crocker cake mixes include pudding.

    Sour Cream Isn’t Just for Tacos and Dips

    Sour cream is just another ″secret weapon″ in my arsenal of baking tools.By incorporating 1 cup of sour cream into a cake mix, you may reduce the sweetness of the cake while also increasing the texture.This rise will be aided by the acidity of the sour cream and the baking soda in the mixture.

    This results in a cake that is somewhat taller.I’ve used both standard and low-fat sour cream in my cakes, depending on the recipe.The results are nearly same with either, so use whatever one you happen to have handy.

    Going the Extra Mile with Extracts

    In order to improve the flavor of your cakes, you may use extracts to enhance the flavor.When baking from scratch, vanilla extract is commonly utilized by the majority of people.You may also add 1 teaspoon to a cake mix to make it more moist.

    Pure vanilla extract, not fake vanilla extract, is what I usually use.Alternatively, 1 teaspoon of vanilla bean paste may be used, which will give your batter a little speckled appearance, allowing your visitors to tell that it is truly handmade!Almond extract is the second most often used extract in my kitchen.When I use it, I either use 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract, or I use 1 teaspoon vanilla extract and 1/2 teaspoon almond extract, depending on the flavor I want.

    This is a fantastic mixture to use in a cake mix when combined with sour cream.I use either fake almond extract or true almond extract for the almond extract.In chocolate desserts, peppermint extract is a delectable addition.To make a cake, you simply need to add 1/2 teaspoon of peppermint essence to the batter.

    If you add more than that, the flavor of the chocolate may become too strong for your taste.You don’t want your cake to have a toothpaste flavor to it!I had purchased maple extract in order to include it into a cookie recipe.A teaspoon of it combined with one to two teaspoons of cinnamon in a cake mix may transform a plain yellow cake mix into an autumnal delight.There may be various fruit extracts and flavorings available in the spice area of your grocer, such as cherry, lemon, and orange extracts.By incorporating 1/4 teaspoon to 1/2 teaspoon of these ingredients into a cake mix, you may completely change the flavor of the cake.

    Despite the fact that you could be tempted to use lemon juice or orange juice for extracts, you would need to use a substantial amount to genuinely taste the flavor.Utilizing extracts instead of water would result in a batter that is overly liquidy, which is why using extracts is a preferable choice.

    Easy Recipe for Beginners

    If you want to experiment with doctoring up a cake mix for the first time, here is a simple one-bowl recipe that I have used many times and found to be quite successful. If you throw in a few extra ingredients such as chocolate pudding mix (sour cream, vanilla, and cocoa powder), an average cake mix may be transformed into a wonderful treat.

    Red Velvet Sour Cream Cupcakes

    Prepare delicious cupcakes by starting with a red velvet cake mix and adding pudding and sour cream to make them even better. Preparation time: 15 minutes Preparation time: 29 minutes Time allotted: 45 minutes Course Dessert, Snack, and Snack American cuisine is a type of cuisine that originated in the United States.


    • Electric Mixer
    • Cupcake Pan
    • Foil baking liners


    • 1 box red velvet cake mix
    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 3.4 ounce instant chocolate pudding mix
    • 1 tbsp cocoa powder (not hot cocoa mix)
    • 1 tsp vanilla extract
    • 3 1/4 tsp salt
    • 12 cup vegetable oil
    • 1 cup sour cream (regular or light)
    • 113 cups water
    • 4 eggs
    • 1 box red velvet cake mix


    • Preheat the oven to 325 degrees Fahrenheit. Fill the wells of a standard-sized cupcake pan with foil cupcake liners
    • combine all of the ingredients in a mixing bowl or the bowl of a stand mixer
    • blend on low speed until smooth. To softly mix the ingredients, use a big spoon or rubber spatula to gently stir them together. Using this method, you will avoid the batter from erupting out of the bowl as you begin mixing. Then, using an electric mixer or a stand mixer, beat for 2 minutes on medium speed until well combined. 1 box red velvet cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, 3.4 ounce instant chocolate pudding mix, 1 tbsp cocoa powder, 1 tsp vanilla extract, 34 tsp salt, 12 cup vegetable oil, 1 cup sour cream, 113 cups water, 4 eggs
    • 1 box red velvet cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, 3.4 ounce instant chocolate pudding mix, 1 tbsp
    • Pour the batter into the baking pans lined with paper liners. Fill each liner about two-thirds to three-quarters of the way. Remove any drips from the pan to prevent them from burning
    • Preheat the oven to 325°F and bake for 17 to 20 minutes. Check the doneness of the cake using a cake thermometer or a toothpick inserted in the center. If the batter is still moist, continue baking in 1-minute intervals until the cake is finished.
    • Allow for 10 minutes of cooling time in the pan. After that, place the pan on a cooling rack. Allow for entire cooling before icing



    • I like to use foil baking liners instead of paper ones when making cakes with dark mixtures since the cake will not show through the liner after it is finished baking.
    • Use a medium-sized batter spoon to pour out the batter in a uniform layer.
    • A cake thermometer makes it simple to determine whether or not a cake is done baking. When the cake is completely cooked through, the tip will turn brilliant red.
    • Use your favorite vanilla or cream cheese frosting to decorate these cupcakes.
    • My go-to vanilla buttercream frosting recipe is included in my recipe for lemon chamomile cupcakes.

    Red velvet cake, red velvet cupcakes, doctored up cake mix, improve cake mx, doctored up boxed cake are some of the terms used to describe this recipe.In the comments area below, please share any additional flavor combinations you’ve come up with for the cake mix, pudding, and extracts you’ve used.Learning how to doctor up a cake mix is really simple, and the results are absolutely delicious.

    The fact that you started with a mix will be completely undetectable to your friends and family.It will remain a well guarded secret!

    23 Responses

    Thank you very much! I am not very adept at modifying recipes on my own, but these suggestions provide me with something to experiment with.

    The Red Velvet recipe included in this post is a fantastic place to begin your baking journey. Once you see the impact that the additives make, you’ll want to doctor up all of your cake mixes from now on!

    This is absolutely fantastic information! I’ve never been able to make a cake mix yield enough batter for 24 cupcakes while still making them seem attractive and full. I’m going to give it a shot the next time! Thank you very much.

    The Red Velvet Cupcakes recipe in this post yields 36 cupcakes, making it ideal for a bake sale or a large gathering of friends.

    These are fantastic suggestions! I’m attempting to bake more frequently, especially with the approaching holidays. The pudding concept comes from my mother, who always made it!

    The pudding does, in fact, help to improve the consistency of the cake. Because a complete (small) box of pudding mix is used, there is no need to measure anything while adding the pudding mix, making it a simple recipe.

    Those are some fantastic suggestions. When I create cakes, I almost always use pudding mixes because it simply provides that extra something to the finished product. However, reading this gave me a slew of new ideas!

    1. I am glad this is helpful!

    I was aware that so many things had shrunk in size (thank you, sneaky corporations! ), but I hadn’t drawn the link between the little box size and the meager baked cakes. I really like some of the suggestions you made for increasing the volume of your work. I’m thinking I’ll have to give them a shot the next time I make a birthday cake.

    Recipes from the Cake Mix Doctor guidebook had been a staple in my kitchen for years, and I was perplexed as to why they weren’t consistently filling the pan. When I found the ″shrinking″ cake mix alteration, I was overjoyed. Fortunately, even if the only addition you make is the cake mix extender, it will still make a considerable difference in the size of the cake you end up baking.

    See also:  How Many People Does A Quarter Sheet Cake Serve?

    No, I had no notion that packaged cake mixes now contain far less product than they did previously! I’m looking forward to putting up a batch of extender right now. Thank you very much!

    1. It is an easy fix to help the batter fill up the pan once again.

    This is incredible! I can’t wait to put some of these suggestions into practice next time! I really like the concept of having a cake mix extender on hand in the kitchen! What a fantastic concept!

    Thanks! A jar of extension is always handy for a fast mix-and-match solution.

    I really like these ideas since you grow tired of the same old cake tastes. Who knew that using a cake mix extender could be such a good idea? I’m incredibly excited to try the red velvet with sour cream because red velvet is one of my favorite desserts.

    Because the Target store is closer to my house than any other supermarket, I occasionally stop in to acquire food there instead. However, they do not have a large number of cake mix options. For this reason, even if I start with a simple white cake mix and doctor it up with some pudding, yogurt, or extracts, I can achieve the flavor I choose.

    I have to admit that I pass by the cake mixes in stores and do not take notice of them.Perhaps I automatically link them with pre-packaged meals that include who knows what and all kinds of things we shouldn’t consume in the first place.I’ve become used to creating everything from scratch, but I’m constantly looking for methods to improve recipes:)) either for quantity or, more importantly, for flavor, which is always enhanced by extracts – agreed!:)

    I enjoy baking cakes from scratch as well, however red velvet recipes from scratch frequently call for a huge amount of food coloring, which detracts from the flavor of the cake in the end. Some brands obviously have a ″home-baked″ flavor to them as opposed to others.

    1. Those are some excellent suggestions. Thank you for the information. It’s necessary to give it a go.
    2. What a fantastic concept, I’ll definitely be trying it out!
    3. What are the measurements for the cake extender that you used?

    Combine 1 1/2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon baking soda in a large mixing bowl until well combined.Place it in a container that can be sealed, such as a mason jar.Combine 6 tablespoons of this mixture with a boxed cake mix to make a delicious cake.

    This increases the volume of the mix by approximately 3 ounces, bringing it closer to the size of traditional boxed cake mixes.

    1. These are great ideas!

    Our favorite Tips and Tricks on How to Doctor a Boxed Cake Mix to make it taste just like homemade!

    Because life is brief, make the most of it.Everyone is quite busy.And there are occasions when you simply don’t have the time to prepare cupcakes or a cake from the ground up.

    We use cake mixes to make our cakes and cupcakes from time to time, and by sometimes we mean virtually all of the time.Moreover, guess what?Nobody ever expresses dissatisfaction!In addition, there are never any leftovers from our dessert selections.

    It is a win-win situation for the Two Sisters since it is simple and delicious.Even so, we have made a few tweaks and additions to the directions seen on the back of the ordinary cake box throughout the years.We hope you enjoy them.For those of you who are also busy people who enjoy making delightful sweets for their families, we have created a list of tips on How to Doctor a Boxed Cake Mix just for you!

    How to Doctor White Cake Mixes for Cupcakes or Cakes

    The white cake mix is the one that we use the most.In the past, we have used all of the most well-known brands, and we often purchase the one that is on special offer.If we had to pick one, it would be Pillsbury Moist Supreme, which is a favorite of ours.

    The directions on the back of the package for white cupcakes or a cake are altered in two ways when we create them.First and foremost, we substitute milk (typically 2 percent) for water.We believe it contributes to the cake’s moistness and ″homemade″ flavoring a little more.It is a simple substitution, and we do it on a regular basis.

    Sometimes we want the cake to be as white as possible, and other times we want to add food coloring to the cake batter and have the color be as true to the original hue as possible.We separate the eggs and just use the whites in this situation.(All of those egg yolks really do make the batter turn from white to a yellowish/beige color.) It is necessary to utilize an additional egg white and to increase the amount of oil used in the batter in order to achieve this result.These instructions may be found on the back of most White Cake Mix cartons.

    Here is a recipe for Pillsbury White Cake Mix that uses only milk and egg whites.Everything is nice and white.And the cupcakes came out beautifully, with a gorgeous, white finish and a rounded top.We have never had a single complaint regarding cupcakes baked from a cake mix in our whole history.

    How to Doctor Chocolate Cake Mixes for Cupcakes or Cakes

    The guidelines on the back of the cake mix box are altered in three ways when we bake chocolate cupcakes or cakes for a special occasion.Whenever we make coffee, the first thing we do is replace half of the water that is necessary with newly brewed coffee.If you use this approach, the chocolate flavor of your cake mix will be substantially enhanced, and the cake will never taste like coffee.

    (If you’re trying to make a Mocha Cake, this isn’t the method you should be following.) This modest quantity of coffee just imparts a rich, chocolaty flavor to your cupcakes or cake, and nothing more.We will keep our word!Second, we use milk to replace the other half of the water quantity that was originally used.Extra fat in the milk helps to maintain the moisture level of the cake while also imparting a more handmade flavor.

    The final thing we do to the chocolate cake batter is add a teaspoon of vanilla extract to give it a little more flavor.That’s all there is to it.It’s quite simple, and you probably already have all of the other components in your cupboard.Chocolate Cupcakes that are delicious every time.

    How to Doctor Yellow Cake Mixes for Cupcakes or Cakes

    We don’t make use of yellow cake mix very frequently (unless, of course, on Laurie’s birthday, when she always wants yellow cake and chocolate frosting for her birthday cakes!). However, when we do, we replace the water with milk and add a teaspoon of vanilla extract, but otherwise we follow the guidelines on the box for preparation.

    A Note About Oil vs. Butter

    Another frequent option is to use melted butter in lieu of the oil asked for in a Cake Box Mix recipe instead of the oil.This is something that we don’t normally do at all.The final cupcakes don’t seem to have much of a change in flavor.

    The cupcakes on the left in the photo above were created using oil, while the cupcakes on the right were made with melted butter.Cupcakes produced with melted butter have a flatter top and are a little lighter in weight than those made with regular butter.Because the mixture created with melted butter is thicker, we were able to make 20 cupcakes instead of the 18 cupcakes we were able to make with the dough prepared with olive oil.Consider giving it a go and seeing what you think of it.

    For this recipe, you must substitute melted butter for oil in the exact same amount; for example, replace 1/2 cup of oil with another 1/2 cup of melted butter.After melting the butter, you will need to allow it to cool somewhat before using it.You don’t want to combine heated butter with raw eggs since it will cause them to scramble.

    Important Two Sisters Tip:  Use Homemade Frosting!

    This is something that cannot be overstated…Make your own homemade frosting to use on your cakes and cupcakes.That is what everyone will remember about your dessert when they have finished it.

    Your visitors won’t be able to tell the difference between a homemade cupcake and one from a cake mix, but they will remember the creamy homemade frosting you used on your cupcake.In addition to more than thirty possible flavor combinations, we also provide step-by-step instructions on how to produce each one of these homemade frosting recipes.So hop on over to our Frosting area and choose something delectable to decorate your cake mix cupcakes or cakes with!

    More Two Sisters Baking Tips you might enjoy

    • Perfect Cupcakes Every Time
    • How to Frost Cupcakes
    • Two Sisters’ Frosting Frequently Asked Questions
    • Frosting Color Guide
    • How to Make Perfect Cupcakes Every Time

    White Cake (Doctored Box Mix)

    Because of its amazing flavor and fluffy texture, this moist and delicious White Cake (doctored box mix) recipe is PERFECT for both cakes and cupcakes.In addition to traditional cake mix recipes, we have a number of fantastic doctored cake mix recipes on our site that have all of the convenience of a typical cake mix recipe but with a few additions that make a huge difference in flavor and texture.I aim to have a scratch version of each of our cake recipes as well as a doctored cake mix version available one day.

    We’ve gotten off to a great start!There is a ″hidden″ ingredient in this specific recipe.Although no one would suspect it, a spoonful of mayonnaise (2 tablespoons, to be exact) gives this cake an obvious surge of moisture that no other ingredient can match.I assure that you will not be able to detect the difference, but that extra amount of fat does make a difference!

    It will remain a closely guarded secret.


    • 1 box White Cake Mix (I use Duncan Hines Classic White 15.25 oz. cake mix)
    • 1 box Vanilla Cake Mix (I use Duncan Hines Vanilla 15.25 oz. cake mix)
    • (Water, eggs, and oil are the only ingredients stated on the packaging.)
    • All-purpose flour (34g)
    • 2 tablespoons mayonnaise (we use Hellman’s full-fat)
    • 1 teaspoon vanilla extract (optional)
    • a dash of almond (or fake almond) extract (optional)
    • 5 tablespoons butter (34g)
    • 5 tablespoons sugar (30g)


    Preheat oven to 325 F

    1. Into a mixing dish, sift the cake mix. (Sifting increases the texture of the product.)
    2. Prepare the materials according to the package directions.
    3. Combine the vanilla, almonds, flour, and mayonnaise in a mixing bowl.
    4. On a medium speed, mix all of the ingredients for 2 minutes.
    5. Leftover batter can be refrigerated for up to one day
    6. however, it is not recommended.
    7. Pour into two 8-inch baking pans that have been oiled and dusted and bake at 325 degrees for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs

    *It’s also a great frosting for cupcakes!Bake cupcakes at 350 degrees for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean or with only a few crumbs attached, depending on how big they are.I’d like to share another cake-making secret with you, this time for a super-moist cake.

    I perform this step whenever feasible for both scratch and doctored cake mix recipes, and I do it for both types of cakes.

    Wrapping & Freezing the cakes while still warm makes them extra moist!

    After removing your cakes from the oven, allow them to cool for 5-10 minutes before wrapping them in a layer of plastic wrap, followed by aluminum foil, and placing them in the freezer while they are still warm.In order to ensure stability, we typically arrange the cake layers on aluminum-foil-wrapped cake boards so that we don’t have to worry about them getting deformed.It doesn’t matter if you freeze your cakes for a few hours or several months; I promise that they will be extremely moist.

    The trick is to wrap them while they are still warm, allowing the steam/moisture to become trapped and do its work!

    Can this recipe work with fondant?

    This White Cake recipe is less than perfect for covering with fondant due to the ″fluffy characteristic″ of the cake batter.When the filled, unfrosted cake has been thoroughly settled for several hours and coated with a solid foundation coat of ganache frosting, it *might* work…However, it is not something I would encourage.

    The softer the cake, the more likely it is to settle, and the additional weight of the fondant increases the likelihood that it will bulge even further.

    Looking for a sturdier White Doctored Cake Mix?

    This is my go-to doctored cake mix recipe for white cupcakes since they come out light and airy when they are baked. However, for layer cakes, this White Almond Sour Cream Cake recipe, which is a little denser, is also a favorite of mine! It is also an excellent choice when fondant is being used to cover a cake.

    Chocolate Version of this Doctored Cake Mix Recipe

    This is my go-to doctored cake mix recipe for white cupcakes since they come out light and airy when they are through baking. If you’re looking for a denser cake recipe for layer cakes, try this White Almond Sour Cream Cake recipe instead. Using fondant to cover a cake makes it an excellent choice as well.

    My Cake School Online Tutorials and The Best Cake Recipes!

    Thank you for taking the time to visit!Now that you’ve created an incredible doctored White Cake recipe, you’ll need a fantastic frosting to go with it!We offer a plethora of frosting recipes in our Frosting area, but if you’re looking for a wonderful go-to Vanilla Frosting recipe, I definitely suggest our Classic Vanilla Buttercream!

    ** Don’t forget to check out our Recipes Section for our complete collection of tried and proven recipes for cakes, frostings, and fillings!For those of you who appreciate straightforward and completely free cake and cupcake instructions, we encourage you to visit our Free Tutorials Section.And finally, if you’re interested in having complete online access to our whole video instructional area, you might think about becoming a member of My Cake School now!You can find all of the information you need here: Membership Information.

    How to make a boxed cake mix taste homemade {″doctored up″ cake mix}

    This is the most effective method of making a boxed cake mix taste like it was baked from scratch!To ″doctor up″ the cake mix, start with a convenient and affordable boxed cake mix and a few standard cupboard components.The end product will be a cake that is absolutely moist, fluffy, and rich, and it will taste like if it came straight from the bakery.

    ** Thank you so much for taking the time to read my post!It appears that this doctored-up cake mix recipe has been a hit or miss experience for the majority of you.I sincerely apologize, and because I want everything you make from my website to turn out perfectly, I have developed a new cake mix recipe that I believe you will enjoy.So, for those of you who have had difficulty with this version, please see my most recent cake mix recipe HERE.

    Due to the fact that it works so well for so many of you**, I don’t want to modify or delete this one.


    Using a boxed cake mix may not appeal to everyone, but when you nee

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