I find nearly any boxed cake mix, from any brand, can be greatly improved with just a few simple tricks or substitutions. Many a fun, decorated cake has begun with a mix. With just a few simple substitutions and a mix can taste infinitely better!

I always have a cake mix or two on hand, in the cupboard. However, I haven’t made one following the exact box directions in years. I have substituted these simple ingredients in cake mixes so often, that I just make the mental calculations in my head.

Nearly every cake mix can be drastically improved by replacing the water (or liquid) with equal measurements of buttermilk. Buttermilk can make nearly every baking endeavour better. It’s almost magic. I keep the proportions or cooking methods found on the box. But, I substitute the oil for equal amounts melted butter, as I find it gives a richer cake with a better crumb in my opinion. Then I additionally add 1 teaspoon of vanilla. If it’s cherry chip (the Hubster’s fave) or funfetti then I add an additional 1/2 teaspoon of almond extract as well. If it needs to be nut free, a 1/2 teaspoon of butter flavouring extract in lieu of the almond extract can work great.

Then I follow the directions and cooking times listed.

More times than not, these are becoming class cupcakes or cake walk cakes. As they are an easy and child friendly way to quickly whip up a crowd pleasing cake, mini or full size cupcake!

Cake Mix Substitutions

1. Substitute water/liquid with equal parts buttermilk.
2. Substitute equal parts melted butter for oil.
3. Add 1 teaspoon vanilla extract.
4. Depending on flavour add an additional 1/2 teaspoon of almond or butter extract.
5. Optional: Add in food colouring for different hues of batter/cake.
6. Continue with directions and cooking times as listed on the box.

For another delicious adaptation on a cake mix check out my Strawberry Cake Recipe.