Ingredients:

  • 1 box (15.25 oz) Vanilla or Yellow Box Cake Mix
  • 4 Large Eggs, room temperature
  • 1/2 cup (120 g) Full-Fat Sour Cream or Greek Yogurt
  • 1 cup (240 ml) Whole Milk, room temperature
  • 1/2 cup (113 g) Unsalted Butter, melted and slightly cooled
  • 1 teaspoon (5 ml) Vanilla Extract (Optional)
  • 2 Tablespoons (25 g) Granulated Sugar (Optional, skip if using 'moist' mix)
  • 2 Tablespoons (15 g) All-Purpose Flour (Optional)

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease your chosen cake pan (round or rectangular) thoroughly. Line the bottom with parchment paper, and then lightly dust the entire inside surface with flour, tapping out the excess.
  2. Gently melt the butter and set aside to cool slightly. Ensure eggs, sour cream, and milk are at room temperature. This is crucial for emulsion and achieving a smooth batter.
  3. In the large mixing bowl, gently whisk the box cake mix, the optional 2 Tablespoons of flour, and optional 2 Tablespoons of sugar together. This breaks up any clumps in the dry mix.
  4. In a separate medium bowl, lightly whisk the 4 eggs with the milk, sour cream/yogurt, and vanilla extract until just combined.
  5. Slowly drizzle the slightly cooled melted butter into the wet mixture while whisking constantly to ensure it emulsifies properly.
  6. Pour the wet ingredients into the dry ingredients. Using a rubber spatula or a mixer set to low speed, mix only until just combined. Stop mixing immediately when you no longer see streaks of dry mix. Overmixing leads to a tough cake.
  7. Pour the batter evenly into the prepared pan(s). Gently tap the pan on the counter once or twice to release any large air bubbles.
  8. Place the cake in the center of the preheated oven. Bake for 30–35 minutes for round cakes, or 35–40 minutes for a 9x13 pan at 325°F (160°C).
  9. Check for doneness: The cake is ready when the edges pull slightly away from the pan and a clean toothpick inserted into the centre comes out with only a few moist crumbs attached.
  10. Allow the cake to cool in the pan on a wire rack for 15–20 minutes. Carefully invert the cake onto the wire rack, peel off the parchment paper, and allow it to cool completely before frosting or serving.