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Doctored Cake Mix is an easy way to make a cake mix extra special. Don’t let anyone tell you that you can’t get from-scratch flavor from a boxed mix!
I don’t know what the weather is like in your neck of the woods, but I’m officially over winter and wind.
My hands are chapped to the point that I purchased cotton gloves to wear while I sleep. This is merely an effort to keep the ridiculous amount of hand cream that I slather on each night to actually stay on my hands and not on the sheets.
And let me tell ya about the crazy wind gusts that propelled the pillows off my front porch yesterday morning and had them blowing around the neighborhood like tumbleweeds.
I totally panicked because I love those pillows. Eric happened to leave his Nike sandals by the door, so I threw ‘em on – mind you he wears a size 15 – and ran out the front door sans bra (thank goodness for thick sweatshirts) and attempted to run after them.
This is obviously no easy task when you’re wearing sandals the size of small boats.
I eventually chased one into my neighbor’s backyard, which I had to just let go because it blew into the creek. And I’m pretty sure they were having family over for an early breakfast, so I just tried not to look at their windows while spewing swear words and tripping over those dang sandals.
In case you’re wondering, I eventually caught up with the other three pillows.
After that start to Daylight Savings Time Sunday, I needed a cupcake, or three. Plus, I promised Elle we’d bake something she could add sprinkles to.
DOCTORED CAKE MIX RECIPE
So here’s the thing: one of my favorite cake recipes starts with a boxed cake mix.
Gasp!
I’ll be the first to tell you that baking a cake from scratch can be an incredibly fun and cathartic experience. But I also think we should use the tools and ingredients that give you the results you want.
I’ve yet to be able to recreate the perfection of this Doctored Cake Mix on my own (not that I don’t keep trying). If that means a fabulous cupcake in less time, then give yourself a break and go for it.
Another reason that Doctored Up Cake Mix is one of my go-to recipes is because it’s pretty much foolproof.
Toss everything into a large mixing bowl, mix until it’s combined and it comes out perfect every single time. This makes Doctored Cake Mix a great recipe for baking newbies and kids alike.
ADDING PUDDING TO CAKE MIX
There are many reasons to adore this Doctored Cake Mix and number one on that list is that it’s super moist.
I love using this recipe when I have to make cupcakes a day or so in advance because I know that they’ll still taste perfectly fresh – even after being stored for 24 hours.
Two ingredients make Doctored Cake Mix super moist: pudding mix and sour cream.
Adding pudding to cake mix is always a great way to make your cake – or any baked goods – stay soft. It’s the secret to my Chocolate Chip Pudding Cookies, for example.
Sour cream also keeps the Doctored Cake Mix moist and lends a little bit of “tang” to the recipe. It’s similar to using buttermilk in a recipe!
DOCTORED CHOCOLATE CAKE MIX
I think my favorite version of Doctored Cake Mix is for chocolate cake mix. Specifically for devil’s food cake mix.
I like to add instant espresso dissolved in water to help deepen the chocolate flavor. But if you aren’t into coffee, you can always use plain water instead.
The batter for Doctored Cake Mix is really thick, so it’s a great consistency for suspending little surprises inside cupcakes. You already know I’m kind of obsessed with nestling candy into my cupcakes, and this ultra thick batter is ideal for that technique.
Just imagine adding little peanut butter cups to the center of your chocolate cupcakes and topping them with peanut butter buttercream.
If you want to use this Doctored Cake Mix recipe for a vanilla or other flavor of cake mix, you definitely can! Just use an appropriate pudding mix flavor and omit the espresso granules, just using plain water.
HOW TO USE DOCTORED CAKE MIX
I love using Doctored Cake Mix to make lots of different types of recipes. You really can get creative with all kinds of flavors and mix-ins!
I most often use my Doctored Cake Mix trick with chocolate cake mix, but it works great for making Coconut Cupcakes from a vanilla cake mix.
This method is also great for incorporating your favorite candy bars or seasonal candy. Check out Take 5 Cupcakes, Cadbury Creme Egg Cupcakes, Heath Bar Cupcakes, or Mint Chocolate Chip Cupcakes.
And lest you think that you can only use Doctored Cake Mix to make cupcakes, I also love using it to make layer cakes! My Oreo Cake is a great example.
I can promise that Doctored Cake Mix will become your new favorite trick for baking up perfect cakes every time. The fact that they started with a mix will be our little secret.
Doctored Cake Mix
Equipment
Ingredients
- 1 box devil’s food cake mix 15.25 ounces (see note below)
- 1 box instant chocolate pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water see note below
Instructions
- Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, top with your favorite buttercream recipe.
For Bundt Cakes:
- Pour the batter into a well-greased, 12-cup bundt cake pan.
- Bake at 350°F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.
For Layer Cakes:
- Pour batter evenly between 2 greased 9-inch cake pans.
- Bake at 350°F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.
- Frost cooled cake with your favorite buttercream recipe.
Notes
- My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
- If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
- The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
- If you are using a different flavor of cake mix and pudding, simply omit the espresso granules and simply use 1/2 cup warm water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Making little cupcakes for our Super Bowl party (I’ve got great little edible footballs to out on top!). If I’m using mini-muffin size tins, how far do you fill them with the batter? Or, in other words, about how much rising is there? I’ve never used this exact recipe, and I don’t want them to overflow when baking. Thanks!!
Ellen-
I wouldn’t recommend filling them any more than 2/3 of the way full. Hopefully this helps! Have a great Super Bowl Sunday! :)
-Jamie
Thanks!!
Ellen-
You are welcome, thanks so much for visiting.
-Jamie
My husband HATES sour cream!! What can I use in this recipe to substitute it? Or can I just leave it out altogether?
Kristen, you can’t leave it out, but you could use Greek yogurt instead. However, I will say, nothing about this recipe tastes like sour cream once it’s done. Hope that helps!
– Jamie
I found a similar recipe that also adds in 1 cup of chips (i.e. chocolate chips for chocolate cupcakes, which-chocolate chips for the vanilla cupcakes). Do you ever do that with this recipe? Would you adjust any of the other ingredients?
Hi Kayla,
I haven’t done that before, so I really can’t say if it works or not. I assume that it would without any other ingredients, but I can’t guarantee that without having tried it. I’d love to hear if you try it, though. Let me know!
– Jamie
I tried this version–living in Mexico has its challenges. Can find a few imported products, luckily enough my husband’s job here allows us to buy a few things from home, but we have to pay out the nose for them. Instead of using 1/2 cup warm water, I used 1/2 cup buttermilk (milk & lemon juice). Am baking them for pay for a party–these people dont do much baking in house. They look great–thanks for your help!
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
Ihjaz-
Thanks so much for stopping by!
-Jamie
Hi there! First and foremost, THANK YOU for making all of my friends and family believe that I am a phenomenal from-scratch baker. Your doctored cake-mix recipe is so versatile and DELICIOUS, and has given me rave reviews time and time again. I’m currently thinking about whipping up a batch of carrot cupcakes for a friend’s birthday tomorrow (11/18). I want to start with a spice cake mix, and I’m thinking that I’ll likely use a vanilla or French vanilla pudding mix, unless you have a better suggestion. My question is this – if I use your doctored recipe and add 2 cups of shredded carrots, an 8-ounce can of crushed pineapple (drained) and about ¾ cup of chopped pecans, will I need to add extra liquid to the mixture? Although everyone is fooled into thinking I’m a baking expert, I’m really not – and I wasn’t sure if I would need more batter for all of those extra mix-ins. I look forward to your reply. Thanks a ton!
Wade-
Your carrot cake sounds wonderful. Since I haven’t tested the cake, I am not sure but I don’t think you would need additional liquid if you follow my recipe and add in your pineapple and carrots. Good luck and let me know how it turns out!
-Jamie
Thanks Jamie. I can’t say it enough: YOU. ARE. THE. BEST. I’m making them this evening, and I will definitely report back. :)
So, I experimented with the carrot cake recipe tonight. I made it exactly as mentioned above, except I didn’t add the pecans to the batter, but rather saved them to garnish the frosting. Taste? Out of this world. Way out. Presentation? Well, let’s just say, it needs further experimentation. The cupcakes almost turned out a little too dense/moist, as the tops of the cupcakes sank after removing from the oven. I’m thinking that next time, I’ll either omit the warm water, or cut back on the shredded carrots (in half). Likely the latter of the two. However…all was not lost! I piped a little extra frosting on them to fill the “dent”, garnished with the chopped pecans and a pinch of nutmeg, and they are beauties! Any ideas or recommendations for next time? I would greatly appreciate your suggestions. Cheers!! :)
Wade-
I think your ideas sound great! Thanks for the update.
-Jamie
I am baking a cake that calls for pudding in the mix. The mix I have already has pudding in it. Shoud I still add the additional pudding mix to this?
Steal-
Yes, that’s just fine. Thanks for stopping by.
-Jamie
I have been looking for a good recipe that uses a cake mix but the doesn’t come out tasting like it was from a mix. I am making these for a wedding this weekend and found if I put the entire of scoop batter in the cup they run over. I must have the huge size scoop! Anyway, we got to eat those and they are super moist and perfect . I would just suggest putting 1/2 a scoop or just about half way full of batter in the cup if you want a uniform cupcake. These are now my go to chocolate cupcakes. Thanks for posting.
Kristi-
I’m sorry to hear that your cupcakes baked over. Scoops and cupcake tins can vary in size. Thanks so much for stopping by.
-Jamie
Hello! First I’d like to say I use this all the time for my chocolate cake it’s great! Now I’m trying a white mix to make a vanilla cake with this recipe, but I’m doing a tier cake and the top is a 6×3 round pan, so it’s a bit thicker.. about how long should I bake this for?
Thanks!
Krystin
So I just made a mistake and used my brownie mix instead of my Devil’s Food mix (bought both at the same time and in my haste reached for the wrong box!) I’ll let you know how it turns out!! Yikes! Either way its chocolate right? And I’m making a cake! Happy Birthday to my hubby!
My guess is that it won’t rise like a normal cake, which is fine as long as it tastes great! In the oven now!
Let me know how it turns out.
-Jamie
Good luck Nancy! Thanks for visiting!
-Jamie