How many cakes can you make with one box of cake mix?

Are you someone who feels bad about using a boxed cake mix? If that’s the case, you’ve come to the correct spot! In this post, which I’m labeling “The Ultimate Guide” to doctoring a boxed cake mix you’ll receive tips, tricks, and lots of fun ideas you’ve probably never thought of!

How many cakes can you make with one box of cake mix?

How to Make a Cake Mix Taste Better

It doesn’t matter what flavor you choose–chocolate cake mix, yellow cake mix, white cake mix, or even something different, like a spice cake mix–you can still spice it up even more with just a few additions. And believe me, these little changes may make a big impact.

You’ll be astonished at how simple it is to make a boxed cake mix not only taste better, but also feel better in your tongue. After all, homemade cakes do have a fuller texture you can’t achieve with a boxed mix using the recipe on the back of the box.

Best of all, you’ll walk away from this experience convinced that there’s nothing wrong with boxed mixes. They’re fantastic…and not only in a hurry!

Why I Use a Boxed Mix

I’ve baked for weddings, funerals, anniversaries, baby showers, bridal showers, and so many more over the last fifteen years. Birthdays, too. A plethora of birthdays.

Every cake I made began with a packaged mix. I’ve never found a from-scratch recipe that I enjoy as much as these doctored cake mixes.

I use them for a variety of reasons, but primarily because I want a consistent product. When baking from scratch, recipes might go wrong. Measurements might get distorted. But with a boxed mix I’m pretty much guaranteed the cakes will turn out the same every time.

Working with packaged mixtures also saves money. These are reasonably priced. Most importantly, they are swift. I can mix up several cakes in a row. . .lickety-split!

With that in mind, I’ve put up the definitive guide on doctoring a boxed cake mix. I’ve laid out my top twenty tips for jazzing up a mix to make it extra-special. No one will recognize the difference if you take the time to manipulate your mix! They’ll be so wowed by your cake that the words, “This is surely from scratch” will be on the tips of their tongues.

Top Twenty Tips to Help You Doctor a Boxed Cake Mix

You want to learn how to cook Box cake better? A box cake may be made to taste like a bakery cake! We’ve got all of the cake hacks, tips, and techniques covered.

Let’s dive in to my ultimate guide for doctoring a boxed cake mix. In no time, you’ll be feeling like an expert!

TIP ONE: Determine Quantity

Doctoring a cake mix: the ultimate guide

Determine how many cake mixes you will need for your project ahead of time. I usually triple-layer my cakes and here’s my (basic) formula for determining how many boxes of mix to buy:

1 boxed mix will make three 6-inch cakes
2 boxed mixes will make three 8-inch cakes
2.5 boxed mixes will make three 9-inch cakes
3 boxed mixes will make three 10-inch cakes
5-6 boxed mixes will make three 12-inch cakes

Understanding how many people your cake can serve is essential. A standard cake mix will serve 10-12 people (approximately, depending on how the cake is split). Increase that figure by the number of boxes in your recipe.

TIP TWO: Know your cake brands and how/when to use them.

I choose Pillsbury for tiered cakes since it is a denser cake. Duncan Hines is lighter/fluffier and does well for layered cakes but I still prefer Pillsbury. Use only name-brand cake mixes. This is something I attempted once. Never, ever again.

The taste may sometimes influence brand selection. It is all up to you, dear buddy! Duncan Hines is my go-to for lemon cake. My own taste for spice cake? Betty Crocker’s recipe. Chocolate cake is a favorite, although I like Pillsbury’s Devil’s Food chocolate cake mix. Others just do not taste the same to me. You will have favorites. They’ll be much more delicious with a few added additions!

TIP THREE: Bake in professional pans

I know. This may not seem to be a “beef up the mix” tip, but I guarantee you’ll feel a lot better about your completed product if it has straight borders and is placed on a cake board (or on a pretty cake dish). This means you’ll have to give up your old 9 x 13 casserole dish, but the end result will be worth it, I swear!

TIP FOUR: Add more eggs

Here’s a quick little trick: The majority of packaged mixes demand for three whole eggs. Use four entire eggs instead, and don’t be afraid to go large. I usually use extra large eggs when I’m baking. Your cake will be improved even if you add an additional egg yolk or two.

TIP FIVE: Wedding cakes call for a different approach

If you’re preparing a wedding cake (or a pure white cake), do the opposite of what I just advised. Instead of whole eggs, use four egg whites (only). This will ensure that the color remains dazzling white.

TIP SIX: Chiffon your cake

To take the egg whites to the next level, whisk them separately until soft peaks form, then gently fold them into the cake mixture. You’ll end up with a really light and fluffy cake. My Strawberry Lemonade Cake is a fantastic illustration of this. Chiffon cakes go well with whipped cream-based frostings, such as my Raspberry Whipped Cream.

TIP SEVEN: Pass the Milk, Please!

To make your cake richer, replace the water with whole milk. The fat in the milk adds moisture and taste to the cake. If you don’t have milk handy, use evaporated milk or even a little heavy whipping cream. You’ll end up with a thick and delightfully dense cake. It’ll taste just like a baked cake!

Buttermilk is a nice ingredient that adds a twang. If you’ve ever eaten a “velvet” cake (for example, red velvet or white velvet), you’ve unknowingly consumed buttermilk. This one easy ingredient results in a rich cake with more flavor than a regular box cake mix.

(I just wanted to add that I baked some pink velvet cupcakes today and they were delicious!)

Some recipes even call for melted ice cream in place of water. Use coconut milk if you need to avoid dairy.

TIP EIGHT: Other Interesting Additions

Other ways to add fat/moisture to the cake and give it a better flavor would be to add a half-cup of sour cream, yogurt, or even mayonnaise to the mix. (I recently baked a lemon cake using yogurt that was delicious!)

I know that some people add a can of soda in place of the eggs, water, and oil, but I haven’t tried that one, either. But that seems intriguing!

Just remember to utilize products that are at room temperature! If you read my 8 Cake Baking Tips post you know how critical this is.

TIP NINE: Butter/Brown Butter

Instead of vegetable oil, add softened or melted butter. Just don’t add it to the mix while it’s still hot.

Speaking of butter, if you want to add a caramel flavor to your yellow cake, add brown butter instead of oil or regular butter. (Don’t be shy about using salted butter. This improves the taste of the other components.) Brown butter is also excellent in icing. I like it so much that I wrote a full article on it! Check out my recipe for Brown Butter Frosting.

I include them in every packaged cake I make. Use traditional vanilla and/or almond extracts for fancy cakes, but remember that a little goes a long way, especially with stronger flavors, like almond. If you’re making a white cake, you’ll also want to use clear extract. There are other extracts to test, but I mostly use maple.

TIP ELEVEN: Instant Pudding

One of the easiest ways to add additional flavor to your cake is to add a box of instant pudding. Vanilla, chocolate, butterscotch, lemon, cheesecake, pistachio, and York Peppermint are among the most popular flavors. The pudding will thicken and enrich the batter. One of my favorite recipes (Mint Oreo Trifle) includes York Peppermint pudding mix in the filling.

TIP TWELVE: Alternative liquids

Another option for flavoring is to use juice or other similar liquids. I make my carrot cake with a cup of orange juice. To make a lemon cake, I add lemon juice to a white cake mix. Coffee creamer is another option to explore. I like French Vanilla or Italian Cream. The taste of the cake will be improved by replacing part of the water with creamer.

TIP THIRTEEN: Reach for the Spices!

When it comes to flavoring, don’t be frightened of spices! I often use cinnamon. I also like pumpkin pie spice. These spices may be found in my Apple Spice Skillet Cake as well as my Cookie Butter Cupcakes.

Additional spices to think about include clove, ginger, and nutmeg. They are all fantastic for fall-themed cakes. A white cake may be transformed into a chocolate cake by adding cocoa powder. Coffee is a wonderful addition to chocolate pastries. Replace half of the water (or milk) with a cup of coffee. The chocolate taste will be enhanced. I added coffee to the chocolate cupcakes that I paired with my Raspberry Whipped Cream Frosting.

TIP FOURTEEN: Sweet additions

Add a cup of chocolate chips, chopped Oreos, sprinkles (lightly mixed in so the colors don’t run), or chopped pecans. (This is particularly yummy if you make your cake with brown butter and a dash of maple extract.)

Lemon zest may be added to a boxed cake mix. Alternatively, orange zest. Instead, a cup of chopped Biscoff biscuits. You may also add chocolate chips (or any flavor of chips), but be sure to cover them first in flour so they don’t sink to the bottom of the dough when baking.

I love to load up my cakes with yummy stuff like I’ve listed above. My Cranberry Hummingbird Cake and my Italian Cream Cake are two examples.

TIP FIFTEEN: Savory additions

Please bear with me. Yes, the cake is sweet, but adding a savory element can give an unexpected twist. As an example, add bacon to a maple-flavored cake.

TIP SIXTEEN: Healthy additions

Craisins, chopped, are another interesting addition (or even raisins). Other healthy additions might include diced apples, applesauce in place of oil, finely shredded carrots, coconut, or mandarin oranges. Stir in a few blackberries or blueberries, but coat them in flour first to absorb some of the moisture that will release as they bake. To the strawberry cake mix, add chopped strawberries.

TIP SEVENTEEN: Zebra stripe your cakes to get multiple flavors.

Make a chocolate batter and a white/vanilla batter, then zebra stripe them together so the tastes blend. (This was formerly known as marbling, but the zebra method now provides a delightful surprise when the cake is sliced.) See my Beautiful in Pink Ombre Cake article for additional information on how to zebra stripe your batter.

TIP EIGHTEEN: Homemade Frosting

The icing is the only thing that makes your boxed cake taste handmade. Use a handmade buttercream (like my Dreamy Buttercream) or a stabilized whipped cream frosting instead of canned icing. I’m not a fan of Italian meringue frosting, but many others are, so you might consider it as a frosting choice.

I’ve got a really great recipe for Chocolate Frosting: Best Ganache Recipe. This decadent homemade icing will make or break the dessert.

TIP NINETEEN: Fillings

Add fillings between the layers of a boxed cake mix to make it more unique. After adding buttercream to your cake put a ring of frosting around the edge of the cake and fill it with whatever sounds yummy.

I make extensive use of preserves (strawberry, raspberry, etc.) Lemon curd is another favorite of mine. But I’ve also been known to make my own blueberry/blackberry filling. (Add cornstarch to cooked berries to thicken them for use.)

Turtle filling (ganache, pecans, caramel sauce, and micro chocolate chips) or even chopped Oreos are by far my most requested fillings. Several of my cakes also include sliced berries between the layers. A very delectable icing and filling will go a long way toward making your cake appear and taste professional.

Talk about a great boxed cake mix hack!

TIP TWENTY: Presentation

Take a stab at decorating the cake in a way that draws the eye. Put a few lovely buttercream rosettes/swirls on top using a Wilton 1M tip. Top with a couple of biscuits or berries. Finally, using a piping tip, trim around the bottom border of the cake. After you’re finished, place your cake on a nice tray and serve.

“How does this doctor up my cake?” you may be wondering. Believe me when I tell that the eyes play an important role in eating. A visually appealing cake (one that looks like you went to a great deal of effort, even if you didn’t) will go a long way in winning over the crowd.

How to Doctor up a Box Cake Mix Like a Pro!

If you’re ready to try your hand at wowing the audience, see my Beautiful in Pink Ombre Cake article for plenty of unique ideas.

Don’t forget that packaged cake mixes are also ideal for cupcakes. If you’re in the mood to bake but don’t want to commit to decorating a whole cake, start small with these Butter Pecan Cupcakes. With the addition of spices and pecans and caramel, the taste is sensational! Guests will be amazed that you began with a packaged mix!

Since we’re on the subject of adding items to boxed mixes, have a look at my views on how to include carrots into your batter in my carrot cake cupcakes recipe.

Questions People are Asking about Doctoring Box Cake Mixes

Do professional bakers use box cake mix?

You might be surprised to learn that many of the top bakeries use boxed cake mixes. They’ve clearly learned how to improve a boxed cake mix!

If you have other ideas for doctoring a cake mix, leave them in the comments below! I’m excited to see what you come up with. You may add a variety of extra substances. (What, lemon-lime soda? Ginger beer?)

Well, there are a few more! More delicious dishes may be found at Miz Helen’s Full Plate Thursday! And don’t forget Weekend Potluck over at South Your Mouth. Great options over there!

Instructions

Doctoring a Boxed Cake Mix: The Ultimate Guide

TIP ONE: Determine Quantity

Determine how many cake mixes you will need for your project ahead of time. I usually triple-layer my cakes and here’s my (basic) formula for determining how many boxes of mix to buy:

1 boxed mix will make three 6-inch cakes

2 boxed mixes will make three 8-inch cakes
2.5 boxed mixes will make three 9-inch cakes
3 boxed mixes will make three 10-inch cakes
5-6 boxed mixes will make three 12-inch cakes

TIP TWO: Understand your cake brands and when to use them.

Pillsbury is denser (better for stacking). Duncan Hines is lighter/fluffier and does well for layered cakes.

TIP THREE: Bake in professional pans

Make a beautiful completed product. Separate yourself from the old 9 x 13 casserole dish and set that cake on a pretty plate/dish.

TIP FOUR: Add more eggs

Add four instead of three.

TIP FIVE: Wedding Cakes Need a Unique Approach

Use four egg whites instead of three whole eggs.

TIP SIX: Chiffon your cake

Four egg whites, whipped, should be folded into the batter.

TIP SEVEN: Pass the Milk, Please!

Use milk, evaporated milk, or buttermilk for the water.

TIP EIGHT: Other Interesting Additions
Additional options for adding fat/moisture to the cake include sour cream, yogurt, or even mayonnaise.

TIP NINE: Butter/Brown Butter

If you want to add a caramel flavor to your yellow cake, add brown butter instead of oil or regular butter. (Don’t be shy about using salted butter. This improves the taste of the other components.) Brown butter is also excellent in icing.

TIP TEN: Know your extracts

For elegant cakes, use classic vanilla and/or almond extracts, but remember that a little goes a long way, particularly with stronger tastes like almond. If you’re making a white cake, you’ll also want to use clear extract. There are other extracts to test, but I mostly use maple.

TIP ELEVEN: Instant Pudding

A carton of instant pudding is one of the simplest ways to add flavor to your cake. The batter will be thicker but will taste yummy!

TIP TWELVE: Alternative liquids
Are you someone who feels bad about using a boxed cake mix? If that’s the case, you’ve come to the right place! In this post, which I’m labeling “The Ultimate Guide” to doctoring a boxed cake mix you’ll receive tips, tricks, and lots of fun ideas you’ve probably never thought of!

TIP THIRTEEN: Reach for the Spices!

Duncan Hines, Betty Crocker, Pillsbury… and everyone else. These are all excellent brands. Starting with a box of cake mix is a good place to start. But there are times when you simply require more. To make your cake taste like a scratch cake, you must take it to the next level. (Yum!)

Other spices to think about are clove, ginger, and nutmeg. These are all fantastic for fall-themed cakes. A white cake can be transformed into a chocolate cake by adding cocoa powder. Coffee is a fun addition to chocolate cakes. Half of the water (or milk) should be replaced with a cup of coffee. The chocolate flavor will be enhanced.

TIP FOURTEEN: Sweet Additions

You’ll be surprised at how simple it is to make a boxed cake mix not only taste better, but also feel better in your mouth. After all, homemade cakes do have a fuller texture you can’t achieve with a boxed mix using the recipe on the back of the box.

You can add lemon zest. Alternatively, orange zest. Alternatively, a cup of chopped Biscoff cookies. You can also add chocolate chips (or any flavor of chips), but make sure to coat them first in flour so they don’t sink to the bottom of the batter while baking.

TIP FIFTEEN: Savory additions
I’ve baked for weddings, funerals, anniversaries, baby showers, bridal showers, and so much more over the last fifteen years. Birthdays, too. A plethora of birthdays.

TIP SIXTEEN: Healthy additions

Craisins, diced apples, applesauce in place of oil, finely shredded carrots, coconut, or mandarin oranges are all healthy additions. Add a few blackberries or blueberries, but first coat them in flour to absorb some of the moisture that will be released as they bake.

I use them for a variety of reasons, the main one being that I want a consistent product. When baking from scratch, recipes can go wrong. Measurements can become distorted. But with a boxed mix I’m pretty much guaranteed the cakes will turn out the same every time.

Make a chocolate batter and a white/vanilla batter, then zebra stripe them together so the flavors blend. (In the old days we called this marbling but these days the zebra technique offers a delightful surprise when the cake is cut.)

TIP EIGHTEEN: Homemade Frosting
With that in mind, I’ve put together the ultimate guide to doctoring a boxed cake mix. I’ve put together a list of my top twenty tips for jazzing up a mix to make it extra-special. No one will know the difference if you take the time to doctor your mix! They’ll be so wowed by your cake that the words, “This is surely from scratch” will be on the tips of their tongues.

TIP NINETEEN: Fillings

After you’ve added buttercream to your cake, make a ring of frosting around the edge and fill it with whatever sounds delicious. I make extensive use of preserves (strawberry, raspberry, etc.) I also love lemon curd. But I’ve also been known to make my own blueberry/blackberry filling. (To thicken cooked berries before using, add cornstarch.)

By far my most asked for fillings would be turtle filling (ganache, pecans, caramel sauce) or even chopped Oreo. Some of my cakes also have sliced berries between the layers. A truly delectable frosting and filling will go a long way toward making your cake look and taste professional.

TIP TWENTY: Presentation

Try your hand at decorating the cake in an eye-catching manner. Put a few pretty buttercream rosettes/swirls on top. Place a couple of cookies or berries on top. Then, using a piping tip, trim the bottom edge of the cake. When you’re finished, serve your cake on a pretty platter.

Notes

Don’t be afraid to use a ready-made mix. Make use of your imagination! Fresh berries or instant strawberry pudding can be used to decorate a strawberry cake. Oreo pudding or chopped Oreos can be used to decorate a chocolate cake. Spice up a yellow cake with pecans and spices. The options are limitless!