Enhanced Box Cake with Sour Cream
Discover what adding sour cream to a box cake mix does with this quick, easy recipe that transforms ordinary box mixes into moist, bakery-quality cakes. Perfect for busy families who want impressive desserts with minimal effort.
Ingredients
- 1 box cake mix (any flavor)
- 1 cup sour cream (full-fat recommended)
- 3 large eggs
- ⅓ cup vegetable oil
- ½ cup water (reduced from box directions)
- 1 teaspoon vanilla extract (optional)
- Mix-ins as desired (chocolate chips, nuts, etc.)
Instructions
- Preheat your oven according to the box directions. Prepare your cake pans with non-stick spray and/or parchment paper.
- In a large bowl, combine the dry cake mix, eggs, oil, and reduced water. Mix on medium speed for 2 minutes.
- Add the sour cream and vanilla extract (if using). Beat on low speed just until incorporated - don't overmix.
- If using mix-ins, gently fold them into the batter now.
- Pour the batter into your prepared pans and spread evenly.
- Bake for about 5 minutes less than the box directions suggest, then begin checking for doneness. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool in the pans for 10 minutes, then remove to a wire rack to cool completely before frosting.
Notes
Full-fat sour cream provides the best results, but light sour cream will work in a pinch.
Greek yogurt can be substituted for sour cream with similar moisture benefits.
Always reduce the water called for on the box by about ¼ cup to compensate for the sour cream's moisture.
This cake stays fresh for up to 5 days when stored in an airtight container at room temperature.
For chocolate cake mixes, adding 1-2 tablespoons of instant coffee along with the sour cream enhances the chocolate flavor even further.