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Doctored Yellow Cake Mix Recipe With Chocolate Frosting

Elevate a simple box mix with milk, butter, and vanilla for a moist, tender cake. Top with rich chocolate frosting for a weekend treat.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, doctored cake mix recipes
Cuisine American
Servings 12 servings
Calories 380 kcal

Ingredients
  

  • 1 box 15.25 oz yellow cake mix
  • 1 cup whole milk or buttermilk
  • 1/2 cup unsalted butter melted (or 1/2 cup vegetable oil)
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: 1 small box 3.4 oz instant vanilla pudding mix
  • For frosting: 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk

Instructions
 

  • Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment rounds.
  • In a large bowl, whisk together cake mix, optional pudding mix, and salt.
  • Add milk, melted butter, eggs, and vanilla. Mix on low speed until combined, then beat on medium for 2 minutes. Do not overmix.
  • Divide batter evenly between prepared pans. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean.
  • Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  • For frosting: Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk. Beat in vanilla. Adjust milk for desired consistency.
  • Frost cooled cake layers. Decorate as desired.

Notes

1. For a dairy-free version, use almond milk and vegan butter substitute. Use a dairy-free cake mix.
2. To make ahead: Bake cake layers, cool, wrap tightly, and freeze for up to 3 months. Thaw before frosting.
3. Store frosted cake in the refrigerator for up to 4 days. Bring to room temperature before serving.
4. If using a chocolate cake mix, omit cocoa powder from frosting and add 1 teaspoon instant coffee to the batter.
5. Use room temperature ingredients.
6. Cold eggs and milk won't emulsify properly, leading to a dense cake.
7. Set them out 30 minutes before baking.
8. Don't overmix the batter.
9. Stir just until the dry ingredients are moistened.
10. Overmixing develops gluten and makes the cake tough.
11. Line your cake pans with parchment paper rounds. This guarantees the cake releases cleanly every time.
12. For an extra moist crumb, add a small box of instant pudding mix (same flavor as the cake).
13. This is a classic bakery secret.
14. Let the cake cool completely before frosting. Even a slightly warm cake will melt your frosting into a puddle.
15. If you're baking at high altitude (above 3,500 feet), reduce the sugar by two tablespoons and increase the flour by one tablespoon.
16. This prevents the cake from collapsing.