how to make a box cake taste totally homemade…

maybe you’ve seen this before,
and maybe you haven’t.

there is something about making a cake from scratch that stresses me out.
and to be honest, i don’t love it any more than this way.
i’m not saying cake from scratch isn’t good, cause it is, but there are many times when this has come in handy!

“homemade” box cake

box cake mix {i say go with duncan hines. tastes closer to homemade to begin with and a little more moist.}
4 eggs {what the box says + 1}
1/3 cup butter {instead of the amount of oil called for}
1 cup milk {instead of the amount of water called for}

bake as directed on box. cake will be more moist and soft and have the “real” ingredient flavor of the real homemade cake your gramma makes. i like to do this when i make a poke cake, or cupcakes, since cupcakes tend to be too dry for me.


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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

5 comments on how to make a box cake taste totally homemade…

  1. Kate
    October 8, 2013 at 7:45 pm (3 years ago)

    Thanks for posting this! I pinned it and I will use it in a pinch!

  2. Bonny Lee
    October 28, 2014 at 7:59 pm (2 years ago)

    Some more ways to make a box cake taste like home made – use about 1 T. more liquid than the instructions call for; bake cake at no higher than 300 degrees – it will bake slower around the edges, making the edges higher and the middle lower; and finally, wrap cake (out of the pan) tightly in saran wrap BEFORE it is completely cold. Makes it seem even more moist. And, if at all possible, make the cake the day before needed, so it can “season” for a day.

    • Meg
      October 29, 2014 at 11:51 am (2 years ago)

      Good tips, thanks so much for adding this!! I also usually make mine the night before and I leave a slice of bread on the top. By morning, the cake absorbs the moisture from the bread and leaves the cake super moist and perfect!

  3. Cindy Davis
    November 2, 2014 at 6:53 am (2 years ago)

    Great ideas! Thanks. I’ve found that “IF” you ever make a dry cake, just cover it with a damp paper towel. This especially keeps your nut cake moist. You know the one you bake around the holidays in a tube pan, with a dozen eggs and tons of pecans. Because of all the nuts, it seems a bit dry.

  4. Joanmontalbano
    November 18, 2014 at 11:51 pm (2 years ago)

    Love that tips