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This doctored cake mix is an easy way to make any cake mix extra special. Don’t let anyone tell you that you can’t get from-scratch flavor from a boxed mix!
Sometimes you just need a cupcake – or three. Sometimes you promise your kid that you’ll bake something they can add sprinkles to.
And sometimes you remember in a last-minute panic that you promised to bring a dessert to a party, book club, etc.
Wanna know my absolute favorite trick when any of the above happens? It’s this doctored cake mix.
This is the absolute best way to get the perfect cupcakes and cakes with almost no effort. But don’t worry – I won’t tell anyone how easy it was. Your secret’s safe with me.
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Pin ItMy favorite 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 this doctored 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. So it’s a great recipe for baking newbies and kids – but I bet even veteran bakers will have fun with this one!
I most often use this recipe when whipping up a batch of cupcakes, but you can also use it to make a bundt cake, layer cake, or sheet cake.
Why add pudding to cake mix?
There are many reasons to adore this doctored cake mix recipe 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 this recipe 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 and my white chocolate pistachio pudding cookies, for example.
Sour cream also keeps the final cake or cupcakes moist and lends a little bit of “tang” to the recipe. It’s similar to using buttermilk in a recipe!
How to make my doctored chocolate cake mix
I think my favorite version of this doctored cake mix uses chocolate cake mix. Specifically devil’s food cake mix.
I’m going to walk you through what you’ll need and how to make it so you can see how easy it is, and then we’ll talk about variations on this recipe!
Ingredients you’ll need
For the chocolate version of my doctored cake mix, you’ll need:
- 1 (15.25 ounce) box devil’s food cake mix
- 1 (3.4 ounce) box instant chocolate pudding mix
- 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
As I mentioned above, we use a box of pudding mix along with the cake mix. Even if the cake mix you’re using says it has pudding mix in it, add the box of pudding mix in this recipe.
Sour cream is my go-to for that bit of “tang” and to add extra moisture to this recipe, but
I like to add instant espresso dissolved in water to help deepen the chocolate flavor. It’s the same idea I use in the best chocolate cake recipe and that my friend Megan uses in her double chocolate muffins.
I promise it won’t make the final cake taste like coffee, but you can always use plain water instead if you’re still nervous about it.
Making this recipe
To make your cake or cupcake batter, use a mixer to beat together all of the ingredients on medium speed for 2 minutes, until well combined.
Then follow the baking instructions for the type of cake you are making:
- If you are making cupcakes, use a large cookie scoop to divide the batter between 24 lined muffin wells. Bake at 350°F for 18-22 minutes, or until the tops of the cakes spring back when lightly touched.
- To make a bundt cake, pour the prepared batter into a well-greased 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.
- For a layer cake, divide the 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.
- For a sheet cake, spread the batter into a 9×13-inch cake pan. Bake at 350°F for 35-40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
Once the cupcakes or cakes have cooled, top them with your favorite frosting recipes, such as my homemade buttercream frosting, strawberry frosting, marshmallow frosting, or even chocolate ganache.
Flavor variations
Even though my favorite version of this recipe is for a devil’s food cake or cupcakes, there are so many flavor variations you can make. You really can get creative with all kinds of flavors and mix-ins!
The batter for this doctored cake mix is really thick, so it’s a great consistency for suspending little surprises inside cupcakes.
Just imagine adding little peanut butter cups to the center of your chocolate cupcakes and topping them with peanut butter buttercream.
As for using different cake mix flavors, go for it! Just use an appropriate pudding mix flavor and omit the instant espresso, using just plain water.
Some flavor combos include:
- Coconut cupcakes with french vanilla cake mix and coconut cream pudding mix
- Strawberry cupcakes with vanilla cake mix, vanilla pudding, and strawberry yogurt instead of sour cream
- Vanilla bundt cake with white cake mix and cheesecake pudding mix
- Pistachio pudding cake with yellow cake mix and pistachio pudding mix
- Apple bundt cake with spice cake mix, vanilla pudding, and the addition of apple pieces and apple pie spice
- Pumpkin spice cupcakes with spice cake mix, vanilla pudding, and the addition of pumpkin puree and pumpkin pie spice
And honestly, that’s just the tip of the iceberg! Get as creative as you like and have fun seeing what flavor combos you can come up with.
Frequently asked questions
Yes, you should still add the box of pudding mix. Even when the cake mix says it has pudding in it, I never trust that there’s enough! And the extra pudding mix never hurts, trust me.
Absolutely. Plain greek yogurt is my preferred substitute for sour cream.
If you are using a different flavor of cake mix, feel free to use flavored yogurt in place of the sour cream. For example, try using lemon yogurt with lemon cake mix and lemon pudding.
The instant espresso helps make the chocolate cake taste even richer and more chocolatey. It doesn’t make the final cake or cupcakes taste like coffee.
If you still aren’t sure or you can’t have coffee, feel free to leave the espresso granules out and use plain warm water instead.
Doctored Cake Mix
Equipment
Ingredients
- 1 box devil’s food cake mix 15.25 ounces
- 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 24 standard muffin wells 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 the prepared 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 a bundt cake:
- Pour the batter into 1 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 a layer cake:
- 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.
For a 9×13-inch sheet cake:
- Pour batter into 1 greased 9×13-inch cake pan.
- Bake at 350°F for 35-40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
- Frost cooled cake with your favorite buttercream recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My favorite doctored chocolate BOXED cake mix. I do like adding semi chocolate chips for MORE YUM CHOCOLATE deliciousness!
Thanks for your recipe!
This was so good! Moist, incredible flavor, not dense, but strong enough for decorating. My new go to!!!
This is a GREAT cupcake recipe and so easy! No one would ever know these are from a cake mix. One item however: I would adjust number of cupcakes to 36. I initially made 24 and they overflowed tremendously.
I’m going to try this with lemon cake and pudding mixes, and sub in limoncello for the liquid. Fingers crossed!
@Ann Marie, I did something similar. I used this recipe with lemon cake mix and l vanilla pudding mix and topped it with a lemon pudding mix/cool whip frosting (I only used the vanilla pudding for the cake because I feared it would be too lemony), and instead of the espresso granules I put a few drops of lemon extract and zest in the warm water. I also added poppy seeds. But it was without a doubt the tastiest cake I’ve ever tried and everyone who tasted it was singing my praises. Of course I have to give a large part of the credit to this recipe. I hope yours turned out well!
That sounds delicious, Ashley! Thanks for sharing!
Jamie
Thank you for sharing your recipe. This is without a doubt the BEST chocolate cake I ever made. I have a Duncan Hines Lemon cake so next time I will try that with instant vanilla pudding and 1/2 cup lemon juice. Thanks again.
Glad to hear you enjoy it, Janine!
Soooo…i have a butterscotch pudding mix. Would i do, like, a butter pecan or carrot cake mix??
I haven’t tried this, but it sounds amazing!
I was always told to use butter in place of oil to help boost the taste of boxed cake mix. What do you think?
Hello! I haven’t attempted this recipe with butter, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
Hi! For a strawberry cake mix, would you recommend a canilla pudding mix? Thank you!
Hello! Yes, I think that combo would be perfect. Happy baking!
Jamie
Hi
so I have the Betty Crocker Vanilla Cake mix but how much of the Vanilla Pudding powder do I put in ? ie the whole packet which is 100g ? if so do I need to add extra eggs / milk ?
Ready to go :)
Hello! You would use the whole packet of pudding mix. For vanilla cake, follow the original recipe exactly, just leave out the espresso granules and use 1/2 cup plain warm water. Hope this helps! Happy baking.
Jamie
Just want to be clear. You use a cake mix with pudding in the mix AND add a complimentary box of instant pudding? I cannot wait to try this out! And some of your other recipes. Thanks for sharing!
Hello! Yes, you use the pudding mix AND the cake mix with pudding in it. Hope this helps!
Jamie