While I will always recommend baking from scratch, there are times when life just doesn’t allow; days get busy and time falls short. As with most things, boxed cake mix has its place. However, sometimes the convenience comes with a sacrifice. Ease is often swapped for the richness and depth that a homemade cake offers. Fortunately, with just a few simple additions, you can elevate your boxed cake mix to closely rival one made from scratch! This is a great hack to tuck into your recipe arsenal.
In this post, I’ll share my go-to hack to enhance boxed cake mix using an extra egg and yolk, whole milk, and melted butter. This quick and easy modification will leave your cakes moist, rich, and delicious – perfect for any occasion!
Why This Hack Works
- Extra Egg and Yolk: Adding one extra egg and the yolk gives your cake a richer flavor and a more tender crumb. It enhances the cake’s structure, making it feel more homemade.
- Milk: Substituting the water in the box instructions for milk not only adds creaminess but also contributes to a more decadent flavor profile.
- Melted Butter: Using melted butter in place of vegetable oil adds a lovely buttery taste and a moist texture. Melted butter will offer a tighter, dense type crumb than room temperature butter.
Ingredients You’ll Need
- 1 box of your favorite cake mix (any flavor)
- 4 eggs
- 1 egg yolk
- 1 cup of whole milk (instead of water)
- 2/3 cup of melted butter (instead of oil)
- vanilla
With this simple hack, your boxed cake mix will taste like it came from a professional bakery. These easy adjustments not only save you time but also give you a cake that looks and tastes like a labor of love. Next time you find yourself reaching for that box in the pantry, remember these tips to elevate your baking experience!
Happy baking!
Share it With Me
If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
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Ingredients
- 1 boxed cake mix any flavor
- large eggs Add 1 additional egg than what the box calls for
- whole milk* use the measurement of water called for on the box
- melted butter, not overly hot use the measurement of oil called for on the box
- 2 tsp vanilla extract
- 1/2 cup whole milk sour cream substitute with 3.4 oz box instant dry pudding
Instructions
- Preheat oven to 350 F. Grease the cake pans or a 9×13 baking pan.
- In a stand mixer add the cake mix. Add the eggs and milk. Slowly stream in the butter while mixing on low. Add in the vanilla and sour cream. Gently mix until combined. Scrape the sides and bottom with a rubber spatula.
- Divide the batter between the pans and bake until a toothpick comes out clean, about 35-40 minutes.
- For cupcakes check on them at around 12-15 minutes or so, which might be less than what the box suggests. If more time is needed, go from there.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
