Ingredients
Scale
- 1 box (15.25 oz) Premium Cake Mix (Vanilla or Chocolate)
- 1 cup Whole Milk (replaces the water on the box)
- 1/2 cup Unsalted Butter, melted (replaces the oil on the box)
- 4 Large Eggs (add one extra egg than the box calls for)
- 1 teaspoon Pure Vanilla Extract (or Espresso Powder for chocolate cakes)
- 1/2 cup Sour Cream or Greek Yogurt (for maximum moisture)
- Optional for Dump Cakes: 2 cans of fruit filling and 1 cup of cold butter pats
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your baking pans or line them with parchment paper. If you are making a dump cake, simply grease a 9×13-inch baking dish. Ensure your milk, eggs, and sour cream are at room temperature to create a smooth, emulsified batter that rises perfectly.
- In a large mixing bowl, combine the dry cake mix with the melted butter, whole milk, and eggs. Add the sour cream and vanilla extract. Use a hand mixer or a stand mixer on medium speed for about two minutes. The batter should look thick and glossy. If you are making a 3-ingredient version, simply mix the cake box with one can of soda or a pint of melted ice cream instead of the traditional ingredients.
- Pour the batter into your prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. For dump cakes, layer the fruit on the bottom, sprinkle the dry mix on top, and place butter pats over the entire surface before baking for 45 minutes. Avoid opening the oven door too frequently to prevent the cake from sinking.
- Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack. Cooling completely is essential before frosting to prevent the icing from melting. For a no-bake hack, mix heat-treated cake mix with cream cheese and dip into melted chocolate to create “cake truffles” that require zero oven time.
- Cook Time: 40 minutes