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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.
I love this recipe for bundt pudding cakes…although, I have only used it as a guide. The two variations i made were:
“Almond Joy”, I used almond extract in place of vanilla and toasted coconut pudding, then topped it with a dark chocolate ganache and toasted sliced almonds and toasted shredded coconut. AMAZING!
My other variation was White Chocolate Orange. With this one I added white chips and orange zest, and used orange juice in place of water. I topped it with a white chocolate ganache with orange zest. YUM! My favorite is the Almond Joy, but they are both great. Thanks for your amazing tips!
You’re welcome, MandyLou! Both of your variations sound amazing!
I have made this recipe several times and it is absolutely PERFECT. I am making my granddaughter’s birthday cake and will be using an 11 x 15 pan and doubling the mix. Can you tell me how much time to plan on for baking? Thanks for the most perfect recipe using a mix I have ever used.
Hi, Linda! Is your pan 2 inches deep or 3 inches deep? My best guess is bake for about 35 minutes, but definitely check as it goes along. I hope this helps. Thank you for your kind words!
this is one of the best that i have ever tried so now i use no other recipe
I’m so glad you enjoy it, Marenda!
Do you k ow how long I would need to cook for mini cupcakes? Thanks
Hi, Carmen! I would check around 9 to 10 minutes for doneness during baking. I hope you enjoy them!
Hello! I am planning to make this recipe into cupcakes for my son’s second birthday. I realized I accidentally bought cook and serve pudding instead of instant pudding. Do you think it will make a difference?
Hi, Joanna! I think the cook and serve will be just fine. Let me know how it goes!
Jamie –
I have read all the questions and your comments above, and I just baked 2 loads of lemon cupcakes and the vanilla cupcakes are in the oven. I made sure to measure all the ingredients exact and took care not to over mix the batter, I gave them an extra minute in the oven and the result is
PERFECTION!!!!!!!!! :-) I love them – delicious, moist and beautiful!!!!
Thank you soon much!!!!
Conny
I’m so glad you liked them, Conny!
Intried the recipe , it tasted great but they sank…. What did I do wrong?
Conny-
I have never experienced this recipe sinking, but typically that is due to undercooking. You’ll want to make sure the cake or cupcakes spring back when lightly touched. I hope this helps! Happy baking.
-Jamie
Hello Jaime,
I’m planning on making these cup cakes for my son’s 3rd birthday. This is the first time that I’m attempting to make my own rather than ordering it at a bakery. I was wondering if you have any tips on how to store the cupcakes? If I make it one day prior to his birthday party would you recommend storing it in the fridge or at room temperature? Would it be better if I frosted the cupcakes before storing it or should I frost it the day of the party (in the morning). Thanks in advance !
Hi, Aubrey! I would store the cupcakes at room temperature in a covered airtight container. I think you’ll be fine if you frost the cupcakes ahead of time, but frosting the day of the party might be the best bet. Happy birthday to him!
My batter came out thick almost like biscuit dough, I have the 16.9 oz mix, and I added an extra tbl of oil and a tbl of wine, but the batter is still thicker than what I’m used to, is that how it is supposed to be? If not, how can I fix it?
The batter is definitely thicker than a typical cake mix batter. I hope this helps.
-Jamie
Have you ever tried this with white cake mix and vanilla pudding?
Hi, Mitzi! You should definitely try it! Let me know how it goes!