A boxed cake mix is a convenient starting point for a homemade-style dessert. A few simple swaps can give a standard vanilla or yellow cake a richer flavor and a slightly sturdier crumb, without changing the basic mixing and baking process. Because cake mixes vary, use the amounts printed on your particular box as your starting point.

Recipe Information

• Prep Time: Approximately 10 minutes
• Cook Time: As directed on the cake-mix package
• Total Time: Approximately 10 minutes plus the package baking and cooling times
• Servings: As listed on the cake-mix package
• Difficulty: Easy (2/5)
• Cost: Economical ($$/$$$$$)

Ingredients

• 1 box yellow or vanilla cake mix, preferably a standard 15.25-ounce package
• Whole milk, in the same amount as the water called for on the package
• Unsalted butter, melted and cooled slightly, in the same amount as the oil called for on the package
• Large eggs, the number called for on the package plus 1 additional large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to the temperature specified on the cake-mix package. Prepare the recommended baking pan or pans according to the package directions.
2. Place the dry cake mix in a large mixing bowl. Add the milk, melted butter, eggs, and vanilla extract.
3. Mix according to the package directions, scraping the bowl as needed. Avoid excessive mixing after the batter is combined.
4. Divide the batter among the prepared pans. Bake at the temperature specified on the package, beginning to check for doneness near the earliest recommended baking time. The extra egg and ingredient swaps may change the baking time slightly.
5. Check for doneness with a toothpick inserted near the center; it should come out clean or with a few moist crumbs, not wet batter. Cool in the pan as directed on the package, then cool completely before frosting.

Cook’s Notes

These swaps are best suited to conventional yellow and vanilla cake mixes. They can produce a different texture from the manufacturer’s intended formula, so follow the package directions when using specialty mixes such as angel food, gluten-free, or mixes with unusual preparation requirements. Butter generally provides a richer flavor, while oil can produce a softer cake that stays moist longer. For chocolate cake, consider replacing the vanilla with an appropriate complementary flavor; the same substitution rules are not guaranteed to work for every mix.

Serving Suggestions

Finish the completely cooled cake with your favorite buttercream, chocolate frosting, fresh berries, or a light dusting of powdered sugar. For a simple dessert, serve with coffee or cold milk.