Make a Box Cake Mix Taste Homemade!

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make a box mix taste homemade

How to Make Box Cake Mix Taste Like Homemade

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Cake mixes can be dry and the flavor a little flat, but it is far easier to dig out the boxed mix then it is to start a cake from scratch. So why not doctor up the box a bit? Make your plain old mix taste like a homemade masterpiece!

        1. Add extra fat: Fat makes things taste awesome, so try going a little overboard with the butter or oil. It will make your cake rich and give it that made-from-scratch flavor.
        2. Add some mayo: Adding a tablespoon of mayonnaise to any standard boxed mix will ensure your cake will stay moist and delicious longer. It will hold in the moisture without adding a million calories to the recipe!
        3. Use butter instead of oil: You can exchange butter and oil one to one, so don’t be afraid to try it. Butter is better for you anyway!
        4. Replace the water: Use milk instead of water to make your cake mix a little richer. It makes for a denser, more homemade taste and texture!
        5. Add pudding: Up the liquids you add to the cake and throw in a box of Jello pudding in any flavor. The pudding helps to thicken the mixture and make it rich, dense, and delicious!
        6. Get creative: Have you ever thrown some yummy add-ins to your recipe? It can take your boxed cake from drab to fab in no time! Try throwing in some crushed Oreos, chocolate candies, sprinkles, or even preserves. The only limit is your imagination!
        7. Add an extra egg: If you’re in a rush and don’t have time for all the extra details, try just adding another egg to your mix. You won’t believe the difference it makes!
        8. Make your icing from scratch: Even if you don’t have the time to make the cake from scratch, the icing should be. It is the main difference between the plain flavors of boxed cake and the luscious style of handmade treat.

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. You inspired me to throw caution to the wind (this post along with your post on the chocolate banana cake)! I wanted to find some inspiration before I baked a cake for my daughter’s birthday party tomorrow. I ended up making chocolate cake mix exactly like the box suggests, with the addition of 1/4 of a slightly overripe banana, mashed. I know it sounds pointless, but it adds aromatic complexity, subtle flavor, fluffiness and keeps the cake super moist. It’s SO GOOD!!

  2. I want to make a Duncan Hines Butter Golden cake. If I add the extra 6T. of flour, should I omit adding the box of instant vanilla pudding? I wasn’t sure if adding both would be too many dry ingredients or not??

    1. I haven’t tried it, but I would think that as long as you keep the total dry ingredients under 3/4 cup, it should work. Let us know if you try it!

      1. In the article, it gives many ideas, including replacing water with milk and replacing oil with butter. Those two things together will make a white cake mix taste amazing!

  3. I love Matcha green tea…..So I added 4-6 scoops of Matcha powder in vanilla cake mix a crumble topping and glaze. My family loves it.

  4. Will the following work for an extra moist cake or will the cake shrink? Will I need to increase the liquid to allow for the added pudding mix?

    1 box white cake mix (pillsbury)
    1/2 cup melted butter
    1 cup milk
    1 box instant pudding mix
    1 extra egg

  5. I’m confused. Are you measuring the butter before or after it’s melted? I’m seeing comments on doubling the butter instead of oil if I’m understanding it right. So if the directions call for 1/3 c oil do we use 2/3 cups of melted butter? That sounds like an awful lot of butter.

    1. I always use butter instead of oil and double the amount, milk instead of water, and add an extra egg (if the box says 2 then use 3). My cakes turn out amazing.

  6. I added 2 more eggs used milk, also used butter doubled and added vanilla and almond extract. My cake shrank after I took it out of the oven
    So I had 5 eggs total
    What did I do wrong? Feels like sponge cake

    1. The size of eggs might be the culprit or maybe your melted butter was hot or warm. I just followed the exact recipe you did minus the almond extract. And after reading your comment, I decided to add about 1/4 cup flour to the mix to be safe.

  7. I add coffee to any chocolate cake mix or brownie mix. I make sure the coffee is cooled. The coffee adds the pop to chocolate that makes people say WOW>,

  8. Instead of adding water to your cake mix substitute the water with the pineapple juice. Even if it is a pineapple upsidedowncake mix still add the juice… it taste so much better and very moist. It will melt in your mouth.

  9. I always use butter instead of oil, add vanilla or almond extract (or sometimes both) and depending on the cake, flavor the water with instant coffee or juice (ie: chocolate cake with coffee or yellow cake with orange juice). I am going to try the hint with the milk or the mayo and see how that works too!

  10. I do this all the time by adding vanilla flavoring to the cake mix. I especially love to take a white cake mix and add pecans, coconut and vanilla flavoring for a short cut version of Italian Cream Cheese cake. However, I do make my own cream cheese icing for it.

  11. I use butter instead of oil, double up the butter, add 2 extra eggs, and use milk instead of water. I usually buy the cake with the pudding in the mix. Would it make a big difference if I add another box of pudding? And it’s the first time I’ve heard of aging mayo and extra ap flour…I can’t wait to try those tips.

    1. Don’t increase liquid. Use the small box of pudding and it just makes the batter thicker and more moist of course.

  12. add 3/4 cup of flour to the cake mix and people will think you have made a homemade cake. When you go to spread icing on the cake it is much easier and the top layer doesn’t pull off. Have been doing this for more than 20 years.

    1. I am not happy any more with the cake mixes. I sue to get such nice high cakes and have trouble with them shrinking and getting sticky on top. I will try adding the extra flour and egg and see if that helps.