Ingredients
Scale
- 1 box (15.25 oz) Cake Mix (Funfetti or Chocolate)
- 1 cup Whole Milk (replaces water)
- 1/2 cup Melted Butter (replaces oil)
- 4 Large Eggs (adds one extra egg for richness)
- 1 teaspoon Pure Vanilla Extract (or almond extract for Funfetti)
- 1/2 cup Sour Cream or Greek Yogurt (the secret for moisture)
- Optional: 1 cup Chocolate Chips or extra Sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pans thoroughly to prevent sticking. If you are making a dump cake, simply grease a 9×13 inch baking dish. Ensure your eggs and sour cream are at room temperature to ensure a smooth, emulsified batter that rises perfectly in the oven.
- In a large mixing bowl, combine the cake mix, whole milk, melted butter, eggs, vanilla extract, and sour cream. Use a hand mixer or stand mixer on medium speed for about two minutes. The batter should look thick, glossy, and much richer than a standard box preparation. If you are making a chocolate cake, consider using hot coffee instead of milk to bloom the cocoa flavor.
- Pour the batter into the prepared pans. Smooth the top with a spatula. Bake according to the package instructions, but start checking for doneness five minutes early. A toothpick inserted into the center should come out with just a few moist crumbs. Overbaking is the enemy of a moist cake, so keep a close eye on the timer.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite buttercream or ganache. For a “no-bake” style hack using baked cake, crumble the cooled cake and mix with frosting to create cake pops or a layered trifle. Serve on a beautiful platter and watch your guests wonder which bakery you visited.
- Cook Time: 40 minutes