Venture beyond the box with these 35 deliciously easy cake mix recipes! Whether you’re craving a quick weeknight treat, a show-stopping dessert for guests, or a fun baking project with the kids, these clever twists on a classic shortcut promise irresistible results. Get ready to discover your new favorite hack—each recipe is a guaranteed crowd-pleaser waiting to be baked.
Classic Vanilla Cake with Easy Mix
You know those days when you just need a simple, comforting dessert that feels like a warm hug? This classic vanilla cake delivers exactly that—a tender, buttery crumb with pure vanilla flavor, and the best part is how effortlessly it comes together with an easy-mix method. Let’s get baking!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups (240g) cake flour, sifted
– 1 ½ cups (300g) granulated sugar
– 2 ½ teaspoons baking powder
– ½ teaspoon fine sea salt
– ¾ cup (170g) unsalted butter, clarified and cooled to room temperature
– 3 large pasture-raised eggs, lightly beaten
– 1 cup (240ml) whole milk, at room temperature
– 2 teaspoons pure vanilla bean paste
– ¼ cup (60ml) neutral oil (such as grapeseed)
Instructions
1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with clarified butter and lining the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. Add the clarified butter to the dry ingredients and mix on low speed with a hand mixer until the mixture resembles coarse crumbs, about 2 minutes.
4. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, pure vanilla bean paste, and neutral oil, whisking until homogeneous.
5. Gradually pour the wet ingredients into the dry mixture, mixing on medium speed just until the batter is smooth and no streaks remain, scraping down the sides of the bowl as needed.
6. Divide the batter evenly between the prepared cake pans, using a spatula to spread it into an even layer.
7. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Remove the cakes from the oven and let them cool in the pans on a wire rack for 10 minutes.
9. Carefully invert the cakes onto the wire rack, peel off the parchment paper, and allow them to cool completely before frosting or serving.
10. For a professional finish, use a serrated knife to level the tops of the cooled cakes if they have domed slightly during baking.
Zesty with vanilla and incredibly moist, this cake boasts a fine, tender crumb that melts in your mouth. Serve it simply dusted with powdered sugar for an elegant touch, or layer it with fresh berries and whipped cream for a summery twist—it’s versatile enough to shine on any occasion.
Decadent Chocolate Fudge Cake Mix Delight
Wondering how to turn a simple cake mix into something truly special? You’re in the right place. This Decadent Chocolate Fudge Cake Mix Delight is the ultimate hack for a rich, fudgy dessert that feels homemade without all the fuss.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 box (15.25 oz) chocolate fudge cake mix
– 3 large pasture-raised eggs, lightly beaten
– 1/2 cup clarified butter, melted and cooled slightly
– 1 cup full-fat sour cream
– 1/2 cup whole milk
– 1 tsp pure vanilla extract
– 1 cup semisweet chocolate chips
– 1/4 cup Dutch-process cocoa powder, for dusting
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan with clarified butter, then lightly dust it with Dutch-process cocoa powder to prevent sticking and add a subtle chocolate flavor.
2. In a large mixing bowl, combine the chocolate fudge cake mix, lightly beaten pasture-raised eggs, melted clarified butter, full-fat sour cream, whole milk, and pure vanilla extract.
3. Using an electric mixer on medium speed, beat the mixture for exactly 2 minutes until smooth and well-incorporated, scraping down the sides of the bowl halfway through to ensure even mixing.
4. Gently fold in the semisweet chocolate chips with a spatula until evenly distributed throughout the batter, being careful not to overmix to keep the texture tender.
5. Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer, tapping the pan lightly on the counter to remove any air bubbles.
6. Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating perfect doneness without overbaking.
7. Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes to set properly before slicing.
8. Dust the cooled cake with the remaining Dutch-process cocoa powder using a fine-mesh sieve for an elegant finish.
Perfectly moist and intensely chocolatey, this cake boasts a dense, fudgy crumb that melts in your mouth. Serve it warm with a scoop of vanilla bean ice cream for a classic pairing, or slice it into squares and layer with fresh berries for a stunning dessert presentation.
Moist Lemon Cake with Zesty Twist
Grab your mixing bowl and get ready for a treat that’ll brighten any day. This moist lemon cake delivers a zesty punch that’s perfectly balanced—not too sweet, not too tart. You’ll love how simple it is to whip up something so delightfully fresh.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup clarified butter, room temperature
– 3 pasture-raised eggs, lightly beaten
– ½ cup whole milk
– ¼ cup freshly squeezed lemon juice
– 1 tablespoon lemon zest, finely grated
– 1 teaspoon pure vanilla extract
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line it with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour, baking powder, and fine sea salt, whisking until fully incorporated.
3. In a separate bowl, cream the clarified butter and granulated sugar together using a hand mixer on medium speed for 3 minutes, until light and fluffy.
4. Tip: Ensure the clarified butter is at room temperature to achieve a smooth, even creaming without curdling.
5. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing on low speed after each addition until just combined.
6. Stir in the pure vanilla extract, freshly squeezed lemon juice, and finely grated lemon zest with a spatula until the mixture is homogeneous.
7. Alternate adding the dry ingredients and whole milk to the wet mixture in three additions, beginning and ending with the dry ingredients, folding gently after each to avoid overmixing.
8. Tip: Overmixing can lead to a dense cake, so fold just until no flour streaks remain for a tender crumb.
9. Pour the batter into the prepared cake pan and smooth the top with an offset spatula.
10. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
11. Tip: Avoid opening the oven door during the first 25 minutes of baking to prevent the cake from collapsing.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
13. Invert the cake onto the wire rack, peel off the parchment paper, and allow it to cool completely for at least 1 hour before serving.
Dense yet airy, this cake boasts a velvety texture that melts in your mouth with each citrusy bite. The lemon zest adds a bright, aromatic finish, making it ideal for afternoon tea or topped with a dollop of whipped cream for an elegant dessert.
Red Velvet Cake Mix Magic
A red velvet cake mix can transform your baking game when you know the right tricks. You’ll get that signature crimson hue and velvety texture with just a few smart additions to the boxed mix, making it perfect for any celebration or cozy night in.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (15.25 oz) box red velvet cake mix
– 3 large pasture-raised eggs, lightly beaten
– 1/2 cup clarified butter, melted and cooled to 110°F
– 1 cup buttermilk, at room temperature
– 1 tsp pure vanilla extract
– 1/4 cup Dutch-process cocoa powder, sifted
– 1 (8 oz) package cream cheese, softened to 68°F
– 1/2 cup unsalted butter, softened to 68°F
– 4 cups confectioners’ sugar, sifted
– 1 tsp fresh lemon juice
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans with clarified butter, then line them with parchment paper for easy release.
2. In a large mixing bowl, combine the red velvet cake mix, sifted Dutch-process cocoa powder, lightly beaten pasture-raised eggs, melted clarified butter, room-temperature buttermilk, and pure vanilla extract.
3. Use an electric mixer on medium speed to beat the batter for exactly 2 minutes until smooth and evenly colored, scraping down the sides halfway through to ensure no dry pockets remain.
4. Divide the batter evenly between the prepared pans, tapping them gently on the counter to remove air bubbles for a level bake.
5. Bake at 350°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
6. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack to cool completely to prevent crumbling.
7. For the frosting, beat the softened cream cheese and unsalted butter in a bowl with an electric mixer on high speed for 3 minutes until light and fluffy.
8. Gradually add the sifted confectioners’ sugar in three additions, beating well after each to avoid lumps, then mix in the fresh lemon juice for a bright finish.
9. Place one cooled cake layer on a serving plate, spread with 1 cup of frosting, top with the second layer, and frost the top and sides evenly with the remaining frosting.
10. Chill the frosted cake in the refrigerator for 30 minutes to set the frosting before slicing for clean edges.
This cake boasts a moist, tender crumb with a subtle cocoa flavor balanced by the tangy cream cheese frosting. Serve it chilled with a dusting of extra cocoa powder or alongside fresh berries for a vibrant contrast.
Quick Caramel Apple Cake Using Mix
Ever have one of those days where you’re craving something sweet and cozy, but you just don’t have the energy to start from scratch? This quick caramel apple cake using a mix is your perfect solution—it’s a shortcut dessert that feels totally homemade and delivers all the warm, spiced flavor you want with minimal effort. You’ll love how the tender cake pairs with the gooey caramel and tender apple pieces.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 box (15.25 oz) spice cake mix
– 3 large pasture-raised eggs, lightly beaten
– ½ cup unsalted butter, melted and cooled slightly
– ¾ cup whole milk, at room temperature
– 2 medium Granny Smith apples, peeled, cored, and finely diced
– ½ cup store-bought caramel sauce, plus extra for drizzling
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with non-stick cooking spray.
2. In a large mixing bowl, combine the spice cake mix, lightly beaten pasture-raised eggs, melted unsalted butter, whole milk, and pure vanilla extract.
3. Using a hand mixer on medium speed, beat the mixture for exactly 2 minutes until smooth and well-incorporated, scraping down the sides of the bowl halfway through.
4. Gently fold in the finely diced Granny Smith apples, ground cinnamon, and fine sea salt with a rubber spatula until evenly distributed.
5. Pour half of the batter into the prepared cake pan and spread it into an even layer with an offset spatula.
6. Drizzle ¼ cup of the store-bought caramel sauce over the batter in the pan in a swirling pattern.
7. Carefully spoon the remaining batter over the caramel layer and smooth the top.
8. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
10. Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate.
11. While still warm, drizzle the remaining ¼ cup of caramel sauce over the top of the cake, allowing it to seep into the surface.
12. Allow the cake to cool completely for about 1 hour before slicing to set the caramel.
Here’s the best part: this cake bakes up incredibly moist with pockets of soft apple and ribbons of caramel that create a delightful sticky texture. The warm spices from the mix meld perfectly with the tart apples, making each slice feel like a cozy autumn treat. Serve it slightly warm with a scoop of vanilla ice cream for an extra-indulgent dessert, or enjoy a slice with your morning coffee—it’s that versatile!
Simple Coconut Pineapple Cake Mix Bake
Zesty tropical flavors don’t have to be complicated. This simple coconut pineapple cake mix bake brings sunshine to your kitchen with minimal effort, perfect for when you want something sweet without the fuss. You’ll love how the coconut and pineapple come together in this easy dessert.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 box (15.25 oz) yellow cake mix
– 1 cup canned crushed pineapple in 100% pineapple juice, undrained
– 3 large pasture-raised eggs, lightly beaten
– ½ cup virgin coconut oil, melted and cooled slightly
– 1 cup sweetened shredded coconut
– ½ cup unsalted butter, softened
– 1 cup confectioners’ sugar, sifted
– 1 tsp pure vanilla extract
– ¼ cup heavy cream
Instructions
1. Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan with softened unsalted butter, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, combine the yellow cake mix, undrained crushed pineapple, lightly beaten pasture-raised eggs, and melted virgin coconut oil, stirring just until the batter is smooth and no dry streaks remain—overmixing can lead to a dense texture.
3. Fold in ½ cup of the sweetened shredded coconut gently to distribute it evenly without deflating the batter.
4. Pour the batter into the prepared pan, spreading it into an even layer with a spatula for uniform baking.
5. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown—check at 30 minutes to avoid overbaking.
6. While the cake bakes, prepare the frosting: in a medium bowl, beat the remaining ½ cup softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
7. Gradually add the sifted confectioners’ sugar to the butter, beating on low speed to incorporate without creating a cloud of sugar, then increase to medium-high until fluffy, approximately 3 minutes.
8. Mix in the pure vanilla extract and heavy cream, beating for another minute until the frosting is light and spreadable—if it’s too thick, add more cream a teaspoon at a time.
9. Once the cake has cooled completely on a wire rack, about 1 hour to prevent the frosting from melting, spread the frosting evenly over the top with an offset spatula.
10. Sprinkle the remaining ½ cup sweetened shredded coconut over the frosting, pressing lightly to adhere for a textured finish.
Fragrant and moist, this cake boasts a tender crumb infused with tropical pineapple and rich coconut. Serve it chilled for a refreshing twist, or pair it with a scoop of vanilla ice cream to balance the sweetness—it’s a crowd-pleaser that tastes like a vacation in every bite.
Funfetti Celebration Cake with Mix
Sometimes you just need a cake that screams celebration—and this Funfetti Celebration Cake with Mix delivers exactly that. It’s a vibrant, sprinkle-filled treat that’s surprisingly easy to pull off, perfect for birthdays, holidays, or any day that calls for a little extra joy. You’ll love how the colorful specks bake into a tender, moist crumb that’s as fun to make as it is to eat.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 box (15.25 oz) Funfetti cake mix
– 3 large pasture-raised eggs, lightly beaten
– ½ cup unsalted butter, melted and cooled to room temperature
– 1 cup whole milk, at room temperature
– 1 cup rainbow sprinkles (jimmies-style)
– 2 cups powdered sugar, sifted
– ½ cup unsalted butter, softened to room temperature
– ¼ cup heavy cream
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
2. In a large mixing bowl, combine the Funfetti cake mix, lightly beaten pasture-raised eggs, melted unsalted butter, and whole milk, whisking until just smooth—overmixing can lead to a dense texture.
3. Gently fold in the rainbow sprinkles with a spatula to distribute them evenly without deflating the batter.
4. Divide the batter equally between the prepared pans, smoothing the tops with an offset spatula for even layers.
5. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
6. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack to cool completely—this prevents sogginess.
7. For the frosting, beat the softened unsalted butter in a stand mixer on medium speed for 2 minutes until creamy, then gradually add the sifted powdered sugar.
8. Pour in the heavy cream and pure vanilla extract, beating on high for 3–4 minutes until light and fluffy; scrape the bowl halfway through for uniform consistency.
9. Place one cooled cake layer on a serving plate, spread a thick layer of frosting over it, then top with the second layer and frost the entire cake, using a bench scraper for smooth sides.
10. Decorate with extra sprinkles immediately before the frosting sets to ensure they adhere well.
You’ll adore the soft, buttery crumb studded with bursts of color, complemented by a rich vanilla frosting that’s not too sweet. Try serving slices with a scoop of vanilla bean ice cream for a festive twist, or cut into fun shapes for kids’ parties—it’s a cake that brings smiles with every bite.
Easy Banana Nut Cake from Mix
Ever have those overripe bananas staring you down from the counter? You’re about to turn them into the coziest, nuttiest cake imaginable, and it all starts with a simple box mix. This easy banana nut cake is your secret weapon for a quick, impressive dessert that tastes like you spent hours baking.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 (15.25 oz) box yellow cake mix
– 1 cup mashed very ripe bananas (about 2 large)
– 3 large pasture-raised eggs, lightly beaten
– 1/2 cup clarified butter, melted and cooled slightly
– 1/3 cup whole milk, at room temperature
– 1 cup toasted pecans, roughly chopped
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with clarified butter and lightly dust it with flour, tapping out any excess.
2. In a large mixing bowl, combine the yellow cake mix, mashed ripe bananas, and lightly beaten pasture-raised eggs.
3. Using a hand mixer on medium speed, beat the mixture for 1 minute until just combined. Tip: Avoid overmixing to ensure a tender crumb.
4. With the mixer on low, slowly stream in the melted and slightly cooled clarified butter and the room-temperature whole milk.
5. Increase the mixer speed to medium and beat for exactly 2 minutes, scraping down the sides of the bowl once halfway through, until the batter is smooth and slightly aerated.
6. Using a silicone spatula, gently fold in the roughly chopped toasted pecans and the pure vanilla extract until evenly distributed.
7. Pour the batter into the prepared pan and use an offset spatula to spread it into an even layer, ensuring it reaches all corners.
8. Place the pan on the center rack of the preheated oven and bake for 32-35 minutes. Tip: The cake is done when a toothpick inserted into the center comes out clean with a few moist crumbs attached, and the top springs back lightly when touched.
9. Remove the pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 15 minutes. Tip: This allows the structure to set, preventing it from breaking when removed.
10. After 15 minutes, carefully run a knife around the edges of the pan to loosen the cake before serving.
Delightfully moist and fragrant, this cake boasts a dense, tender crumb infused with the deep caramel notes of ripe banana. The toasted pecans provide a satisfying crunch in every bite, balancing the sweetness perfectly. For an elegant twist, serve a warm slice topped with a dollop of crème fraîche and a drizzle of salted caramel sauce.
Rich Mocha Coffee Cake via Cake Mix
Tired of complicated baking projects? This rich mocha coffee cake is your new best friend—it starts with a cake mix for ultimate ease but delivers that decadent coffeehouse flavor you crave. You’ll love how the chocolate and coffee meld together in every moist bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 package (15.25 oz) devil’s food cake mix
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 1/2 cup unsalted clarified butter, melted and cooled slightly
– 2 tbsp instant espresso powder
– 1 tsp pure vanilla extract
– 1/2 cup semisweet chocolate chips
– 1/4 cup granulated sugar for sprinkling
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with clarified butter, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, combine the devil’s food cake mix, lightly beaten pasture-raised eggs, whole milk, melted clarified butter, instant espresso powder, and pure vanilla extract.
3. Using an electric mixer on medium speed, beat the mixture for exactly 2 minutes until smooth and well-incorporated, scraping down the sides halfway through for uniform consistency.
4. Gently fold in the semisweet chocolate chips with a spatula until just distributed, being careful not to overmix to maintain a tender crumb.
5. Pour the batter into the prepared pan and spread it evenly with an offset spatula, then sprinkle the granulated sugar evenly over the top for a delicate crust.
6. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached.
7. Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes to set properly before slicing.
8. Cut into 12 squares and serve warm or at room temperature.
Luxuriously moist with a deep chocolate base, the espresso powder adds a subtle bitterness that balances the sweetness perfectly. For an extra treat, try serving it with a dollop of whipped cream or alongside a hot cup of coffee to enhance those rich mocha notes.
Raspberry Swirl Cake Mix Treat
Kicking off your holiday baking with something special? This raspberry swirl cake mix treat is the perfect shortcut dessert that looks impressive but comes together in a flash. You’ll love how the sweet-tart raspberry jam swirls through the tender cake for a beautiful marbled effect that’s sure to wow at any gathering.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 box (15.25 oz) vanilla cake mix
– 3 pasture-raised eggs, lightly beaten
– ½ cup clarified butter, melted and cooled
– 1 cup whole milk
– ½ cup seedless raspberry jam
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– 1 tbsp confectioners’ sugar, for dusting
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan with clarified butter.
2. In a large mixing bowl, combine the vanilla cake mix, lightly beaten pasture-raised eggs, melted clarified butter, whole milk, pure vanilla extract, and fine sea salt.
3. Using an electric mixer on medium speed, beat the mixture for exactly 2 minutes until smooth and well combined, scraping down the sides of the bowl halfway through.
4. Pour two-thirds of the batter into the prepared pan and spread it evenly with a spatula.
5. Warm the seedless raspberry jam in a microwave-safe bowl for 15 seconds to loosen it, then dollop it evenly over the batter in the pan.
6. Tip: Swirl the jam gently with a knife in a figure-eight pattern to create a marbled effect without overmixing, which prevents the layers from blending.
7. Carefully spoon the remaining batter over the jam layer and smooth the top.
8. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Tip: Rotate the pan halfway through baking to ensure even cooking and prevent hot spots in your oven.
10. Remove from the oven and let the cake cool completely in the pan on a wire rack for at least 1 hour to set the swirls.
11. Once cooled, dust the top lightly with confectioners’ sugar using a fine-mesh sieve for an even coating.
12. Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts to prevent sticking.
13. Slice into 12 squares and serve immediately or store in an airtight container at room temperature for up to 3 days.
A moist, tender crumb with pockets of tangy raspberry jam makes every bite a delightful contrast. The subtle vanilla base balances the fruitiness perfectly, creating a dessert that’s both elegant and comforting. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack it for picnics where its portable squares shine.
Spice Cake with Cream Cheese Frosting
Warm spices and cozy flavors make this spice cake the perfect treat for chilly days. You’ll love how the cream cheese frosting balances the rich, aromatic cake with its tangy sweetness. It’s surprisingly simple to whip up for any gathering or just because you deserve something delicious.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1½ teaspoons baking powder
– 1 teaspoon baking soda
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ½ teaspoon fine sea salt
– ¾ cup unsalted butter, at room temperature
– 1 cup granulated sugar
– ½ cup dark brown sugar, packed
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup buttermilk, at room temperature
– 8 ounces full-fat cream cheese, softened
– ½ cup unsalted butter, clarified and cooled
– 3 cups confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine sea salt until fully combined.
3. In a large mixing bowl, cream the room-temperature unsalted butter with the granulated sugar and packed dark brown sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed after each addition until just incorporated, then stir in the pure vanilla extract.
5. Alternate adding the dry ingredients and room-temperature buttermilk to the wet mixture, beginning and ending with the dry ingredients, and mix on low speed until the batter is smooth with no streaks of flour.
6. Pour the batter into the prepared pan and spread it evenly with a spatula, then tap the pan gently on the counter to release any air bubbles.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes, then transfer it out of the pan to cool completely for at least 1 hour.
9. For the frosting, beat the softened full-fat cream cheese and cooled clarified unsalted butter in a clean bowl on medium speed for 2 minutes until creamy and lump-free.
10. Gradually add the sifted confectioners’ sugar to the cream cheese mixture, mixing on low speed to prevent a sugar cloud, then increase to medium and beat for 2 minutes until smooth.
11. Stir in the pure vanilla extract until fully incorporated, then spread the frosting evenly over the completely cooled cake with an offset spatula.
12. Chill the frosted cake in the refrigerator for 30 minutes to set the frosting before slicing and serving.
Creamy and aromatic, this cake boasts a moist, tender crumb that melts with each bite, enhanced by the warm spice blend. The tangy cream cheese frosting adds a luxurious contrast, making it ideal for serving with a drizzle of caramel or a sprinkle of toasted pecans for extra crunch.
Strawberry Shortcake Made Easy with Mix
This strawberry shortcake is the dessert you’ll want to make all summer long. It’s incredibly simple thanks to a shortcut ingredient, but tastes completely homemade.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (16.25 oz) box yellow cake mix
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup clarified butter, melted and cooled slightly
– 1 lb fresh strawberries, hulled and sliced
– ¼ cup granulated sugar
– 2 cups heavy whipping cream, chilled
– 2 tbsp confectioners’ sugar
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan with clarified butter.
2. In a large mixing bowl, combine the yellow cake mix, lightly beaten pasture-raised eggs, whole milk, and ½ cup of clarified butter.
3. Using an electric mixer on medium speed, beat the batter for exactly 2 minutes until smooth and slightly aerated.
4. Pour the batter into the prepared pan and use a spatula to spread it into an even layer.
5. Bake on the center rack for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. While the cake bakes, combine the hulled and sliced strawberries with ¼ cup of granulated sugar in a medium bowl; stir gently and set aside to macerate for 15 minutes.
7. Transfer the baked cake to a wire rack and let it cool completely in the pan, which should take about 1 hour to prevent sogginess.
8. In a chilled metal bowl, combine the heavy whipping cream, confectioners’ sugar, and pure vanilla extract.
9. Whip the cream mixture with an electric mixer on high speed until stiff peaks form, about 3-4 minutes, being careful not to over-whip.
10. Once the cake is cool, use a fork to prick holes all over the surface to help it absorb the strawberry juices.
11. Spoon the macerated strawberries and their accumulated syrup evenly over the entire cake.
12. Spread the whipped cream in a thick, even layer over the strawberries.
13. Refrigerate the assembled dessert for at least 30 minutes before serving to allow the flavors to meld.
14. Slice into 8 portions using a sharp knife wiped clean between cuts for neat edges.
Using a cake mix creates a tender, moist base that perfectly soaks up the sweet strawberry syrup. The layers of juicy berries and lightly sweetened cream make each bite refreshing, yet indulgent. For a creative twist, serve individual portions in mason jars with an extra drizzle of the macerated strawberry juice.
Marble Pound Cake Using Cake Mix
Kicking off your baking session with a shortcut? You’ve come to the right place. This marble pound cake using cake mix gives you that classic, swirled beauty with half the fuss—perfect for when you want something impressive without starting from scratch.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 box (15.25 oz) vanilla cake mix
– 3 large pasture-raised eggs, lightly beaten
– ½ cup whole milk, at room temperature
– ⅓ cup clarified butter, melted and cooled slightly
– ¼ cup Dutch-process cocoa powder
– 2 tbsp hot water
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with clarified butter, then dust lightly with flour to prevent sticking.
2. In a large mixing bowl, combine the vanilla cake mix, lightly beaten pasture-raised eggs, whole milk, and melted clarified butter; whisk vigorously for 2 minutes until smooth and slightly thickened.
3. Transfer one-third of the batter to a separate medium bowl; in a small bowl, stir the Dutch-process cocoa powder with hot water until it forms a smooth, lump-free paste.
4. Fold the cocoa paste into the separated batter until fully incorporated and uniformly chocolate-colored, taking care not to overmix to maintain a tender crumb.
5. Alternately spoon dollops of the vanilla and chocolate batters into the prepared loaf pan, layering them randomly to create a marbled effect.
6. Run a butter knife through the batters in a zigzag pattern 4-5 times to swirl them together, stopping short of overmixing to preserve distinct streaks.
7. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
8. Cool the cake in the pan on a wire rack for 15 minutes, then gently invert it onto the rack to cool completely to room temperature, about 1 hour, to set the structure.
9. Slice the cooled cake with a serrated knife for clean edges, wiping the blade between cuts to maintain neat presentation.
Strikingly moist and rich, this pound cake boasts a buttery vanilla base swirled with deep chocolate notes. Serve it warm with a dollop of whipped cream or toasted for breakfast with a drizzle of honey—its dense yet tender crumb holds up beautifully to any accompaniment.
Almond Joy Cake with Chocolate Mix
Just imagine a dessert that combines all your favorite candy bar flavors in one decadent cake. You get rich chocolate, sweet coconut, and crunchy almonds in every single bite. It’s the ultimate treat for any celebration or just a cozy night in.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder, Dutch-processed
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup buttermilk, room temperature
– ½ cup clarified butter, melted and cooled
– 1 cup strong brewed coffee, hot
– 1 teaspoon pure vanilla extract
– 1 ½ cups sweetened shredded coconut
– 1 cup roasted almonds, roughly chopped
– 8 ounces semisweet chocolate, finely chopped
– 1 cup heavy whipping cream
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and fine sea salt until fully combined and lump-free.
3. Add the lightly beaten pasture-raised eggs, room-temperature buttermilk, cooled clarified butter, hot brewed coffee, and pure vanilla extract to the dry ingredients.
4. Using a hand mixer on medium speed, beat the mixture for exactly 2 minutes until the batter is smooth and glossy, scraping down the sides of the bowl halfway through.
5. Evenly divide the batter between the prepared cake pans and tap them gently on the counter to release any air bubbles.
6. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely to prevent crumbling.
8. While the cakes cool, toast the sweetened shredded coconut in a dry skillet over medium heat for 3–5 minutes, stirring constantly until golden brown and fragrant, then set aside to cool.
9. For the ganache, place the finely chopped semisweet chocolate in a heatproof bowl and heat the heavy whipping cream in a saucepan until it just begins to simmer around the edges.
10. Pour the hot cream over the chocolate, let it sit undisturbed for 2 minutes to melt, then whisk gently until smooth and glossy for a professional finish.
11. Once the cakes are cool, spread a thin layer of the chocolate ganache over the top of one cake layer, then sprinkle with half of the toasted coconut and half of the roughly chopped roasted almonds.
12. Place the second cake layer on top and frost the entire cake with the remaining ganache, using an offset spatula for even coverage.
13. Press the remaining toasted coconut and roasted almonds onto the sides and top of the cake for a textured, rustic appearance.
14. Refrigerate the cake for at least 1 hour to allow the ganache to set firmly before slicing.
Now, this cake boasts a moist, tender crumb from the coffee-enriched batter, contrasted with the creamy ganache and crunchy almond-coconut topping. Not only does it slice beautifully for elegant servings, but you can also crumble leftovers over vanilla ice cream for an indulgent twist.
Conclusion
Whether you’re a baking beginner or a seasoned pro, these 35 cake mix recipes are your shortcut to delicious, crowd-pleasing desserts. We hope you find a new favorite to whip up and share! Don’t forget to leave a comment telling us which recipe you loved most and pin this article to your Pinterest boards for easy baking inspiration.
