“AMPED UP” BOXED CAKE MIX
People often ask me what my favorite vanilla cake recipe is, and honestly…it’s this. If i’m making vanilla, funfetti, cherry chip, or any other basic cake flavor, I typically “amp up” a boxed mix rather than make the entire thing from scratch. You’re still adding enough ingredients to make the mix taste completely homemade and it’s SO quick and easy. Not to mention, the cake comes out SO moist! The best part is that you can use this for any boxed mix! Lemon, chocolate, red velvet, strawberry, etc! Just adjust your pudding flavor accordingly so it complements your cake flavor!
I prefer to use three 8-inch rounds when I bake cakes. You’ll notice you don’t have a ton of batter for each pan when you do this, but they rise beautifully when they bake! My layers were done in about 22 minutes at 350 degrees. The photo below is of a three-layer 8-inch funfetti cake that I made for my daughter’s birthday!
If you decide to bake two 9-inch layers or a 9×13 instead, you’ll need to add a few minutes baking time! Turn your oven light on and set your timer for a little less than you think, then just watch the cake for signs it is done cooking (no more movement, slightly golden top, etc.). You’ll know it’s done when a toothpick inserted into the center comes out with just a few crumbs clinging to it!
“AMPED UP” BOXED CAKE MIX
(works for any flavor of cake)
Makes two 8-inch rounds, two 9-inch rounds, or one 9×13
Ingredients
- 1 box cake mix
- 1 small pkg instant pudding mix (vanilla for a vanilla-based cake, chocolate for a chocolate based cake, etc.)
- 1 cup vegetable oil
- 4 eggs, beaten
- ½ cup milk
- 1 tsp vanilla
- 1 cup sour cream
Directions
- Preheat oven to 350 degrees.
- Prepare round pans by tracing the shape on parchment paper and cutting them out. Use a stick of softened butter or baking spray and coat the bottom of your pans, then place the parchment paper cutout on top. Now cover the top of the parchment paper and the sides of the pan in more butter/spray and set aside.
- Gently stir together all cake ingredients until just barely combined.
- Divide batter equally between pans.
- Cook at 350 degrees for 20-25 minutes (*for three 8-inch rounds–time will need to be adjusted according to pan size) or until a toothpick comes out with just a few crumbs attached to it.
- Let pans cool for a couple minutes then flip cakes out onto wire racks to finish cooling.
- Once cool, wrap cakes in saran wrap and place in the freezer on a flat surface.
- Remove from freezer about 1 hour before you want to frost your cake.