The Best Doctored Up Cake Mix Cake Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe The Best Doctored Up Cake Mix Cake is the BEST CAKE OF ALL TIME EVER. Moist, fluffy, and topped with a supremely fudgy chocolate frosting. If you’re going to make a doctored up cake mix recipe, use this one. It is seriously better than any from-scratch cake I’ve ever tried. You can use any flavor cake mix, but chocolate is my favorite. It’s incredibly moist and fudgy thanks to the added sour cream and pudding mix. It never dries out and tastes fresh for days. Ingredients at Room Temp: The Secret to a Moister Doctored Up Cake When it comes to baking, precision is key, but so is the temperature of your ingredients. For the perfect cake that’s moist and delectable, one of the lesser-known but crucial steps is to bring your sour cream, eggs (or one of our recommended egg substitutes), and milk (or a recommended milk substitute) to room temperature before they meet the batter. Why does this make a difference? It’s all about the chemistry of baking. Ingredients at room temperature blend together more easily and thoroughly. This means that the sour cream’s fat content emulsifies better, the eggs trap air for a fluffier structure, and the milk integrates smoothly, ensuring that each slice of cake is tender and evenly cooked. Here’s how to do it right: Sour Cream: Set the sour cream out about 30 minutes before you start your recipe. This dairy delight is not just for topping nachos; it’s a baker’s ally for adding richness and tender crumb to your cake. You can also use on of our recommended sour cream substitutes. Eggs: Leave the eggs out for about 20 to 30 minutes. These little wonders are the binding agents in your cake. At room temperature, they give your cake more volume and a uniform texture. Milk: Allow the milk to sit out for 20 minutes. It’s not just for your morning cereal; it’s essential for a moist cake, acting as a hydrator for all the dry ingredients. Remember, patience is a virtue in baking. By allowing these ingredients to warm up, you’re setting the stage for a cake that’s softer, richer, and more luxurious. So next time you’re ready to bake, resist the rush, and let your ingredients come to the perfect temperature. Your taste buds will thank you! Choose the Right Chocolate Chips for a Doctored Up Cake Mix Cake While you can certainly opt for regular chocolate chips or even forego them altogether, I find that mini chocolate chips are the unsung heroes of the cake world. They may be small, but they pack a mighty punch when it comes to adding that irresistible chocolatey texture to each bite. Here’s why mini chips are my go-to: Even Distribution: Mini chips are just the right size to get evenly dispersed throughout the cake batter. This means you’re guaranteed a perfect pop of chocolate in every forkful. Subtle Sweetness: Unlike larger chips that can overwhelm with their size and sweetness, mini chips provide a subtle hint of chocolate that complements the cake rather than competes with it. Better Bite: The smaller size of mini chips ensures that they soften just right when baked, giving you a delightful little crunch that’s not too hard on the teeth. Aesthetic Appeal: Let’s not forget the visual aspect. Mini chips give your cake a speckled beauty that’s as pleasing to the eye as it is to the palate. So, while the choice of chocolate chips may seem minor, it’s these little details that elevate a good cake to a great one. Whether you’re a chocoholic or just looking for that extra something special, mini chocolate chips are the way to go for a cake that’s as beautiful to look at as it is delicious to eat. 🍫 Baking Times for Different-Sized Cakes: A Guide for the Perfect 9×13 Cake Baking a cake is an art, and like any good artist, knowing how to tweak your tools and materials is essential for the perfect creation. When it comes to baking times, especially for different-sized cakes, a little adjustment can make all the difference between an undercooked disappointment and a baked-to-perfection masterpiece. For those using a boxed cake mix, here’s a simple yet effective tip: add about 10 minutes to the baking time suggested on the box. This is particularly handy when you’re making a 9×13 cake, which typically requires a longer baking time due to its size. Here’s how to adjust the baking times: Read the Box: Start by checking the recommended baking time for the size listed on the box. Add Time: If you’re baking a 9×13 cake, simply add 10 minutes to the recommended time. This accounts for the larger surface area and ensures that the middle of the cake cooks through just as beautifully as the edges. Test Doneness: Don’t rely solely on the clock; use a toothpick or cake tester. Insert it into the center of the cake—if it comes out clean, your cake is done. Keep an Eye on It: Every oven is different, so keep an eye on your cake as it bakes. If it’s browning too quickly, cover it with aluminum foil. Cooling: Once baked, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This allows the cake to set and makes it easier to remove from the pan without breaking. Remember, these are guidelines to help you get started. The exact time may vary depending on your oven and the specific mix you’re using. Happy baking! 🎂 Continue to Content The Best Doctored Up Cake Mix Cake Yield: 12-16 Servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes This doctored up cake mix recipe is better than any from-scratch cake I've ever tried. You can use any flavor cake mix, but chocolate is my favorite. It's incredibly moist and fudgy thanks to the added sour cream and pudding mix. It seriously never dries out and tastes fresh for days. Print Ingredients 1 devil’s food cake mix 3 oz pkg instant chocolate pudding mix (not sugar free) 1 cup sour cream or Greek yogurt (fat free or regular for both works fine) 1 cup vegetable oil 4 eggs 1/2 cup milk 1 tsp vanilla pinch of sea salt 2 cups semi-sweet mini chocolate chips (optional) Chocolate Icing 6 tablespoons butter, softened 6 tablespoons cocoa 2 tablespoons corn syrup 2 cups powdered sugar 1/4 cup skim milk Instructions Preheat oven to 350ºF.Beat together all of the ingredients until smooth batter forms, reserving the chocolate chips if used.Mix in the chocolate chips with a rubber spatula.Pour the batter into a greased 9x13 baking dish. Bake for 30-40 minutes, or until the toothpick inserted comes out clean.Use an electric mixer to whisk together all of the icing ingredients until smooth. Spread on top of the cooled cake. Notes Bringing the sour cream, eggs, and milk to room temperature before adding to the batter makes the cake even moister and delicious.You technically can use regular chocolate chips in the cake (or none at all), but mini chips are my favorite. They add the perfect pop of chocolatey texture to each bite.Use the directions on the box to adjust the baking times for different-sized cakes. Simply add about 10 minutes to whatever amount of baking time the box directs. I'm providing directions for a 9x13 cake below. Love Chocolate Cake? Check out some of my favorite recipes! Coca Cola Cake Black Forest Torte Peanut Butter Cup Cheesecake Cake Visitors: 600k-700k/mont
I’m all about the simplicity that those boxed cake mixes bring, and I love that they basically guarantee success every time I bake…so 2 thumbs up from me!! 🙂 I absolutely love this doctored up way…my mouth is watering for a giant slice!
I enjoy baking from scratch and using mixes also. When making wedding cakes I most always use doctored cake mixes.