Almost-Homemade Cake!
In a world where cake mixes are consistently shrinking giving you shorter cakes, you can make a better box cake with this doctored up cake mix recipe. (Cake mixes used to be 18+ ounces, now they are 15.25 and even some brands are 14.25 ounces!) I use a 15.25 white Duncan Hines Cake Mix when I make my Easy Sprinkle Sheet Cake.
Easy Sprinkle Sheet Cake – Easy to Make!
Along with the eggs, milk and some oil, we also add a cup each of flour, sugar, and sour cream! It bakes up a nice tall cake that is moist, delicious and tastes almost homemade – maybe better! (Cake mixes used to be 18+ ounces, now they are 15.25 and even some brands are 14.25 ounces!)
Frosting Recipes You May Enjoy!
Chocolate Buttercream, Vanilla Buttercream, Lemon Cream Cheese or Regular Cream Cheese Frosting!
Tina’s Chocolate Buttercream Frosting
This is a simple “American” style chocolate buttercream that whips up beautifully! Cocoa powder and chocolate syrup give this frosting a better chocolate flavor!
Makes enough for 24 cupcakes or a 8 – 9″ 2-Layer Cake.
Check out this recipe
Easy Buttercream Frosting
Classic Sweet American Buttercream Frosting. It has a high ratio of sugar to butter giving it a sweeter taste and heavier texture. The texture is controlled by the amount of sugar and milk you add. You can adjust to your needs. Due to the higher sugar content this type of frosting will form an outer crust after spreading/decorating. This can be helpful for covering cakes with plastic wrap and transporting.Makes generous amount for 9-inch 2-layer cake or 24 cupcakes
Check out this recipe
Lemon Cream Cheese Frosting
A delicious lemony twist on the classic cream cheese frosting!
Check out this recipe
Our Favorite Cream Cheese Frosting
Tangy cream cheese adds just the right amount on tang to this creamy luscious sweet frosting. It’s easy to whip together and delicious with almost any cake and cinnamon rolls too! Yield: 3 cups (approx.) cups (approx.) enough to frost 24 cupcakes or 8-9" 2-layer cake
Check out this recipe
Easy Sprinkle Sheet Cake
Fun and delicious sprinkle cake! "Almost-homemade" this easy recipe starts with a box mix. So many cake mixes have shrunken over the years, this recipe adds back some flour and sugar along with sour cream for flavor and moisture! It bakes up tall and moist in your 13" x 9" x 2" baking pan.
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Servings: 12
Equipment
- 1 Metal Baking Pan 13 x 9 x 2-inch Preferably not dark colored
Ingredients
- baking spray
- 1 box 15.25 ounce Yellow or White Cake Mix I used Duncan Hines
- 1 cup flour
- 1 cup sugar
- 1/2 teaspoon salt
- 3 large eggs or 5 egg whites, for more white color
- 1 1/3 cup milk
- 3 tablespoons oil
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/2 cup sprinkles (the oblong shaped ones) plus more for decorating
Instructions
- I make this cake with either my KitchenAid Stand Mixer or KitchenAid Hand Mixer. But you could alternatively mix by hand.
- Preheat oven to 325 degrees F. Spray pan with baking spray or grease and flour.
- Combine cake mix, flour, sugar and salt in mixing bowl. Stir to combine.
- Mix in eggs, milk, oil, sour cream and vanilla – Until combined. (Usually just a minute or 2 on low/med. speed.)
- Fold in sprinkles and pour into prepared pan.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean, edges start to pull away from the pan, and the center springs back when lightly touched.
- You can cool in the pan if you want to frost the top and serve from the pan, or you can cool for for 10 minutes on a wire rack and turn out onto you cake platter.
- Frost with your favorite frosting! I have recipes for cream cheese, lemon cream cheese, chocolate and vanilla buttercream!
Notes
Pan Size Variations:
I haven’t made this cake in anything but a 13 x 9 x 2″ yet, but with some bake time adjustments, it should work well for 8 & 9″ round pans as well as cupcakes.Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 237kcal (12%) | Carbohydrates: 33g (11%) | Protein: 4g (8%) | Fat: 10g (15%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 61mg (20%) | Sodium: 132mg (6%) | Potassium: 95mg (3%) | Fiber: 0.3g (1%) | Sugar: 25g (28%) | Vitamin A: 231IU (5%) | Vitamin C: 0.2mg | Calcium: 62mg (6%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
I have an older Betty Crocker Recipe that calls for a box of cake mix. It’s from the 18 ounce era. Without changing any of the other ingredients how much flour should I add to maintain the same ingredient ratios?
Thank you Richard Hohn [email protected]
Hi Richard! I did a little searching – Looks like you could add about 3-ounces extra cake mix or about 1/2 cup flour. Found info. in this article – Hope it’s helpful!
The additional flour that is added, is it cake flour, all- purpose, or self rising? Thanks!
Hi Aggie – regular all-purpose flour!
Tina what would you add to a chocolate cake mix to have it be moist like this?
Hi Diane – I haven’t tried this myself, but I have seen other recipes where you start with a chocolate cake mix and add a little cocoa powder with the additional flour – so instead of 1 cup of flour, use 3/4 cup flour + 1/4 cup cocoa powder. Enjoy!
Seems like a scratch cake wouldn’t take much longer and really would be home made.
It is a hybrid cake recipe for sure! This first time I made it, I brought it to a Christmas party and everyone raved about it and was asking for the recipe – so I thought I’d share. I think the use of the cake mix makes some folks comfortable that it will be easy and will turn out well. Take care!
I love the look of the cake and my grands will love it too! Will make this soon. LIke you I like the Duncan Hines White or yellow cake mix.
Thanks for the recipe can’t wait to try it.
Dolly
Enjoy Dolly! Thanks!
What brand of metal 9×13 pan and also what brand of metal cookier sheets to you use? Don’t know which ones are best. Thank you
I have various ones – KitchenAid and others. For 9X13 I like straight sides and nice corners. I prefer just plain metal or a light colored non-stick. (Dark will brown more – which you may want for certain things like pizza…) For Sheet pans – Same with the metal – and heavy duty is great to help not burn cookies etc. I have mostly half-sheet pan size. Just one jelly roll size and just a couple 1/4 sheet pan sizes. Does that help??