How to make box mix taste homemade in 5 easy steps
This is how to make box mix taste homemade. You guys know, no one loves a cake made from scratch more than I do! But sometimes, I just gotta bust out the box mix. Usually for red velvet cake or chocolate cake when I want a nice flavor but don't have time bake from scratch. Or maybe I don't have all the ingredients on hand that I need. That happens a LOT.
But I still want that delicious flavor! I don't really love that "chemical" taste that can come from a straight up box so here are my tips on how to make box mix taste homemade.
Don't be afraid of the box mix
There's an endless debate over what's better, box mix or baking from scratch. SO many people will get into a down-right battle to the death over this one. Honestly, who cares?
Using box mix is up to you. It's definitely a short-cut and sometimes the best option. A lot of professional cake decorators out there use doctored box mix in all their cakes. You get consistent results and it's an easy mixing method.
The only thing I would suggest is you be upfront with your customers. In some areas, no one would probably mind if you used a box or if you made a cake from scratch. But in my area (Portland) people are extremely concerned about what they put into their body (Portlandia is real ya'll).
Clients will actually email me to confirm that I bake from scratch. So I am sure to put that information on my website so there's no question. If you are using a doctored box mix you don't have to say so in so many words. You can simply state "baked fresh daily" and if you have specific inquiry about baking from scratch, just be honest.
If you want more recipes on how to bake from scratch, check out my tried and true cake recipes on Sugar Geek Show.
Tip #1 on how to make box mix taste homemade
Start with the best box mix possible. I'm a Duncan Hines girl myself. The price is a little bit more expensive than the super cheap box mix but I believe you get what you pay for. Not to mention Duncan Hines are often on sale so stock up on your top flavors and enjoy all the funny looks you'll get at check out.
My favorite Duncan Hines box mix flavors are Red Velvet, Triple Chocolate, White Cake (for making WASC) and strawberry. Sometime I can't find duncan hines strawberry so I'll go with Betty Crocker. These are all recipes that take a ton of time to make from scratch and are the most requested flavors from my clients. For the chocolate version of this recipe check out my Chocolate WASC Recipe
Tip #2 on how to make box mix taste homemade
Usually a box mix has the following ingredients listed on the back that they want you to add. Eggs, water and oil. This is smart on their end because pretty much everyone has these ingredients on hand already.
The thing about these ingredients though, they don't add much to the cake as far as flavor goes.
- Replace water with milk for more flavor and moisture. If you're making red velvet you can use buttermilk.
- Replace the oil with melted butter for more flavor and homemade texture
- For chocolate cakes, try replacing the water with cooled coffee. The coffee intensifies the chocolate flavor! Get the recipe Chocolate WASC
Tip #3 on how to make box mix taste homemade
You might have heard of WASC (white almond sour cream cake) and wondered what it is. It's basically the best doctored box mix recipe of all time. The taste, texture and flavor of this cake is TO DIE FOR. It's no wonder its the recipe of choice when you need a perfect white cake for so many bakers.
How to make WASC
- Start with one box of white Duncan Hines mix
- Add in one cup of AP flour
- 1 cup of granulated sugar
- ¼ teaspoon salt
- 1 cup sour cream
- ½ cup melted butter
- 1 cup of water or milk
- 4 egg whites
- 1 teaspoon almond extract
Place all of your ingredients into the bowl of your stand mixer (or you can mix by hand) and stir on low to combine until just moistened. Then bump up to medium speed and mix for 2 minutes to develop the texture and structure of the cake.
Pour your batter into your prepared pans. I like to use a homemade pan release (cake goop). The best homemade pan release there is! Bake at 350ºF for 35-40 minutes until a toothpick comes out from the center cleanly.
Let cool completely before decorating. For more info on decorating your first cake, check out my free training on how to make your first cake.
Tip #4 on how to make box mix taste homemade
Make your buttercream from scratch. I know this sounds counter-intuitive because we're trying to go for easy here. Maybe you've never made homemade buttercream before and you're intimidated. Well let me put your mind at ease.
My easy buttercream recipe is so simple, it may as well be cheating. Simply place all your ingredients in a bowl, whip it until it's light and fluffy. Then let it mix on low with the paddle attachment for 10 minutes to get rid of bubbles.
Voila, perfect easy buttercream frosting.
And way, way, WAY better than that frosting from a can. What even IS that?
Other great frosting options for you
- Stable cream cheese frosting
- Stabilized whipped cream (ok for one tier cakes with no fondant)
- Chocolate ganache
- American buttercream
Tip #5 on how to make box mix taste homemade
Go crazy with some yummy fillings! You might not want to make your cake from scratch but most fillings for a cake can be made from scratch and they are super simple.
Try out these tasty fillings for your cake
See, that wasn't so hard was it? You're on your way to making a delicious cake made from a box. Do you have some tips on how to make your box mix taste homemade? Leave them in the comments!
Recipe
Equipment
Ingredients
- 1 box white cake mix I like duncan hines
- 5 oz AP flour 1 cup (spooned into cup, not scooped)
- 7 oz granulated sugar 1 cup
- ¼ teaspoon salt
- 9 oz sour cream 1 cup room temp
- 4 oz melted butter ½ cup
- 8 oz milk 1 cup room temperature
- 4 large egg whites room temperature
- ½ teaspoon almond extract
Instructions
WASC CAKE INSTRUCTIONS
- The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8" pans and bake at 350ºF for 30-35 minutes or until a toothpick inserted comes out clean
Video
Notes
Nutrition
PS says
Can you use cake flour instead of ap flour?
From what I read cake flour hasn't agent's in it such as baking soda or baking flour? I read its only two tbsp ( minus two tbsp of flour) of cornstarch to add to ap to make it cake flour.
Elizabeth Marek says
That isn't correct. Cake flour is a softer, low protein flour that is more delicate than all purpose flour. It does not have any rising agents in it. You can use cake flour but it isn't necessary for this recipe.
Anita Carnevale says
I'm going to try the recipe but use vanilla for the almond (tree nut allergy here lol)... but also, I was wondering if I could just use whole eggs instead of egg whites. I usually do this when I use a box mix simply because I don't care to have yolks leftover to find something else to do with them. I don't offer white/yellow cake, I just offer vanilla. Do you think that will still work?
Elizabeth Marek says
You can but the cake won't be as white. As long as you don't mind that then use whole eggs. For every 1 1/2 ounces of egg white, that is one large egg
J Verbs says
Can WASC be done with carrot cake mix?
Elizabeth Marek says
I haven't tried it but I'm sure you could but you might need to add in more carrots.
Sharon Castle says
For the risk of sounding dumb, what is AP flour. I have been cooking 50+ years and never heard of it.
Elizabeth Marek says
AP flour is the American name for plain flour. AP=all purpose.
Lisa M says
What the recipe be for Devil’s Food Cake?
Elizabeth Marek says
Please refer to my chocolate WASC recipe
Rose L. says
Absolutely delicious!! I’m trying out new recipes to possibly use for cupcakes at our wedding. I used this recipe to make the cupcakes, and frosted them with the buttercream frosting. I set a few on the dining room table and kept hearing my fiancé say, “Wow,” and, “Oh, wow!” When I asked him what he was wowing about, he said these cupcakes were outstanding! Definitely a winner for our wedding! Thank you!
Stacy Bobian says
How did I miss this recipe?? I always do doctored mixes but was using a recipe from another site. This one is super easy and super delicious! I love the dump and mix aspects of both the cake and the frosting. Made enough for 4 (6in) round fat daddios filled half way. Thanks for the awesome recipe!
David says
Hi! I have made the WASC cake twice and it was great both times. Now I’m planning to try it with a yellow cake mix. Should I do anything different, like whole eggs instead of whites? Or just stick with the recipe as is? Thanks!
Elizabeth Marek says
One and a half egg whites is equal to one whole egg so I would replace the egg whites with whole eggs 🙂
Richelle says
Can you please confirm the oven temp for this cake? One section indicates 325•and anther says 350•
Thanks!
Elizabeth Marek says
350ºF
Wendy says
I have one question in making this recipe can I add a box of vanilla pudding mix. If I do this is there any other ingredients I would have to add. I know adding a box of vanilla pudding mix makes the cake more softer and moist.
Elizabeth Marek says
There is no reason to add pudding mix to this recipe.
Jennifer says
Do I need to add baking soda since I’m adding sour cream to the cake box?
Elizabeth Marek says
No, you don't need to add anything other than the ingredients listed in the recipe
Glenda Wade says
Can I use almond milk in this cake
Elizabeth Marek says
Yes you can
Lylah oszust says
What do egg whites do differently then just eggs?
Elizabeth Marek says
They make the cake white
Courtney says
Would I be able to use the same recipe with a Betty Crocker cake mix that already has pudding in the mix?
Elizabeth Marek says
Yes you can
Kellie Davis says
Assuming unsalted butter since the salt was listed separately—can you clarify? Thanks!
Elizabeth Marek says
Yes unsalted butter
Hayley Hanson says
Can I use spice cake box mis? Would I need to add more spice?
Elizabeth Marek says
Yes you can use spice box mix and yes I would add some extra spice
Chelsea Finley says
If I want to do a lemon flavor would I just add lemon extract instead of almond?
Elizabeth Marek says
I would also start with a lemon box mix
Marisa says
Help! I’ve made this twice, first time the cake cake out perfect. Light, fluffy, amazing taste. Tonight, however, it didn’t rise and the cake is really dense. I doubled the recipe and used 2 boxes of cake to create a tiered cake. Did I mix it too long in the mixer? I was so confident after making this last time, and now so defeated, lol.
Elizabeth Marek says
Most likely, it did not mix enough. Make sure you mix for that full 2 minutes on medium speed
Aisha Hassan says
Can I use two 6 inch round Pyrex bowls?
Also what does that mean for temperature? Will I lessen or add time?
Elizabeth Marek says
I am not sure how long the cake will take to bake in a bowl, I would think much longer since they are deeper than a 2" cake.
Ebony says
For any other flavor box mix do we still add the other portions and ingredients minus the almond extract and sour cream? Trying to make red velvet.
Elizabeth Marek says
For red velvet, follow the instructions for the chocolate was and don't add the extra cocoa powder
Ratherbebaking says
Excellent! I got sooo many compliments on it. I did use vanilla extract instead of almond, personal preference. This will now be my go to white cake recipe.Thank you for sharing.
Lois N Delaney says
I've always used this recipe when the boxed mixes contained 18 ounces. Does the recipe have to be adapted now that they only contain roughly 15.5 ounces?
Elizabeth Marek says
I have not made any adjustments and it still works great for me 🙂
Beckyanne says
This cake is SO MOIST and absolutely delicious! This will be my new go to for vanilla cake!
dstat says
This taste likes a true high end bakery white cake I’ve had at weddings. I can’t wait to surprise family at the next special occasion.
Latashia Berry says
Let me first say, I did not back this cake exactly as the recipe instructs, but I rate it a 5 because it feels almost fail proof! I made this cake for dessert with Sunday dinner, but modified it ever so slightly to make it a coconut cake. I replaced the milk with coconut milk and the extract with coconut extract. I iced it with vanilla icing doctored with egg white, confectioners sugar and vanilla extract, sprinkled with coconut flakes. Be careful not to over-bake, as it feels like it could dry out. That said, my cake was a hit! Will be using this recipe as a base for all of my cakes from here on out!
Elizabeth Marek says
That sounds delicious! I'm going to have to try that sometime!