*What to add to cake mix to make it 18.25 oz? Over the years, as cake mixes have gotten smaller, I've gotten many questions on this topic. And as someone who bakes with doctored cake mixes all the time, I thought it would be good idea to share my thoughts on Smaller Cake Mixes & How to Adjust Cake Mix Recipes.*

*Originally published October 2, 2012. Updated June 2024.*

## Jump to:

## Smaller Cake Mixes & How to Adjust Cake Mix Recipes

I have a question for you. Do you bake with store-bought mix? If so, have you noticed that companies are putting out smaller cake mixes? At first I noticed Duncan hines cake mix changes, then Pillsbury and now I think it's *all* cake mix companies.

Then, to add insult to injury, there's also been a price increase. Less cake costs more money. I don't understand the math there.

Anyway, maybe some home cooks didn't notice this, but as a home baker and cake decorator, it was obvious to me right away. Suddenly, my older recipes for doctored cake mixes were not working right.

If you don't bake often, maybe you didn't notice until your recipe calls for 18.25 oz cake mix and you realize the cake mix smaller size.

But the upsized recipes I use with box cake mix work out great for tiered and carved cakes, they're mostly easy to put together and my customers are always thrilled with the results... so why not? I take an ordinary cake mix, doctor it up, and it works beautifully.

## Cake Mix Upsizer

But after the size change, I started having a bit of trouble. You see, I'm a die-hard Pillsbury fan. Except for my favorite chocolate cake, I always recommend Pillsbury mixes for my recipes.

However, a while back, cake mix manufacturers changed things and cut back on the size of the cake mix. At the very least, the amount of mix in the box is smaller. The product packaging didn't really change, but the happened nonetheless.

We used to get a 18.25-ounce cake mix. Now we get an 15.25-ounce cake mix. I suspect they've changed their actual product formula as well, but that's just a guess.

Despite the changes, I'm choosing to stick with cake mixes for my baking, so I needed to find a solution for this change.

## How to Increase Box Cake Mix

And I did. Below I'm sharing things I'm doing to adjust my doctored cake mix recipes slightly to keep my batter (pretty much) the same quantity and texture as before.

**What to add to cake mix to make it 18.25 oz?**

I have good news for home bakers - **it's pretty easy to fix!!** If you're wondering What to add to cake mix to make it 18.25 oz, the short answer is - extra cake mix or all-purpose flour for most recipes.

I do things a little differently for my white almond sour cream cake recipe by also adding sugar, but for most other recipes, extra cake mix or flour does the job!

So here's how I handle adding extra dry ingredients to my recipes to make them still "work" right:

First, I calculate how many cups of batter I need for the cakes I'm going to bake, then I divide by 5 (I have always used that estimate - 5 cups of batter per cake mix recipe) and **that **is the number of boxes I used to buy for my old recipe. And since I always have a lot of cake mixes on hand, I use extra cake mix for my recipes but you could easily use extra flour in it's place.

However, now I buy one extra box of cake mix for every 5 boxes I'd normally buy so I'll have an extra 3 ounces of cake mix for each recipe.

**Here's an example:**

- Let's say I'm making an 8-inch cake with two layers and the flavor is vanilla cake. According to my chart, I need 8 cups of batter total for these pan sizes.
- Since one of my vanilla cake mix recipes yields approximately 5 cups of batter, I'll need to double the recipe (which will leave extra, but that's why God made cupcakes)
- That means I need 2 boxes of white cake mix (according to my original recipe) to get 8 cups of batter. But since the mixes are smaller and they yield a little less batter, I get a third box and measure out 6 extra ounces of this mix.
- I make each recipe according to my directions adding the liquid ingredients, plus the 3 extra ounces of cake mix. Most of the time they've been working out great. They do seem to be a little softer... maybe a few more air pockets than they used to have, but they're still working!
- So that's my solution on how to adjust cake mix recipes to the new smaller boxes. Make sense?

This works for white cake mix, chocolate cake mix, strawberry cake mix, lemon cake mix, and more. And often I'll use extra white cake mix to supplement them all to keep from having a bunch of different flavors of store-bought cake mix open all the time.

Is this a pain? Yes! But it's easier than other suggestions I've seen. Since most of my cakes are chocolate and vanilla, I keep an open bag set aside to measure the extra 3 oz. of mix.

I put a food clippy thing on it when I'm not baking and if I happen to have a white and a yellow or butter, I write on the bag with a marker so I don't mix them up!

**Cake Mix Doctor Story**

If you don't like that solution, here's another for ya! The fantastic Anne Byrn (known for her wonderful The Cake Mix Doctor cookbooks) suggests adding flour to the cake mixes. She gives different methods of doing this including by weight or measuring with a tablespoon or measuring cup.

**Ingredients for ***any *flavor to make a homemade cake mix work

*any*flavor to make a homemade cake mix work

- 1 box mix (your flavor of choice)
- 3 extra ounces of cake mix OR 3 extra ounces of all-purpose flour
- 1 box of instant pudding mix (to match the flavor of the cake... vanilla pudding for vanilla cake or white cake mix, chocolate pudding for chocolate mixes, etc.)
- 3 large eggs
- ½ cup water
- ½ cup oil
- 16 ounces of sour cream
- 2 teaspoons of vanilla extract (optional - this is something new I've started doing recently, but for years I didn't and it still worked great!!)

## Tools Needed

- Large Bowl
- Hand Mixer
- (2) 7-inch cake pans
- Silicone spatula

**Instructions**

- Preheat oven to 325°F.
- Prepare each cake pan with Baker's Joy or a homemade mix.
- Add all ingredients to a large mixing bowl.
- Mix for 2 minutes or until smooth. Do not over mix.
- Divide the batter evenly between the two prepared pans.
- Bake cake for 40-50 minutes, checking at 40 minutes for doneness.

*This recipe is exactly what's needed to fill two 7-inch cake pans. Adjust the recipe for your pan sizes.

## Cake Mix Conversion Chart

For me, I once measured the extra cake mix and 3 ounces of cake mix is approximately half a cup. Just for kicks one day, I substituted ½ cup of all-purpose flour instead of extra cake mix and that also worked beautifully!

## Doctored Cake Mix Recipes

Anyway, here are links to my most common and most used cake-mix recipes for layer cakes, tiered cakes, sheet cakes, and carved cakes ... I haven't updated them all with this info, but I hope to soon!

- Vanilla Cake Recipe
- Butter Cake Recipe`
- Chocolate Cake Recipe
- Strawberry Cake Recipe
- Red Velvet Cake Recipe

*Happy Baking!*

**So, do you have any questions? Have you had any problems with the smaller mixes? Had you even noticed? If so, I'd love to hear other "fixes"!! Please leave any thoughts or questions in the comments!!**

Lesa

I believe it's roughly about 1/3 cup more of additional mix for anyone that doesn't have a scale.

Callie

I do not have a scale. Have you or anyone else just measured out 1/3 cup rather than by weight? Did it turn out? I'm making the strawberry cake tonight. Thanks!

Rose

It's closer to 1/2 cup, but not quite.

Dianne Evans

Yes, Rose it's more like 1/2 cup....I just weighed it!

Dianne Evans

It's actually 3/4 cup.....

Rose

Maybe we measure differently, but 1/2 cup works great for us!

Dianne Evans

I think you're right Rose...some of the cake mixes have a difference of 3-oz. which is 6 Tbsp. and some cake mixes have a different amount, so it's best to weigh the 2nd amount of matching cake mix to make up the difference.

casey

it all depends on how you fill the measuring cup. Do you:

a) put cup on the counter and sift the flour into the 1/2 cup?

b) dip and sweep (then sift)?

c) stir the flour to aerate then spoon it into the cup?

your measuring 1/2 cup will have different "weights" of flour or stated fifferently your 3 oz (85g) of flour will fill a measuring cup differently - either heaping 1/2 cup or level 1/2 or maybe a larger cup (3/4 cup?).

Jackie

I agree! Actually for me it seemed a little more than 1/2 but I’d rather quickly measure out the 1/2 cup!! That’s easier to me that weighing! (I don’t always trust my scales.

JANET

DO YOU ADD EXTRA EGGS AND OIL

Rose Atwater

I use the same recipes I always used but with a little extra cake mix!

Virginia Barney

If you strictly want to use the cake mix to make the cake a little larger than the 15 oz cake mix, do you need to add extra of the other ingredients if you add 1/3 cup of the cake mix? (Water, oil, eggs, etc.)

Rose

I would think that would be okay, but I haven't baked a mix following box directions in YEARS!

Dave

Have you checked the boxes sold in 2020 and 2021? Duncan Hines and Betty Crocker have boxes marked 15.25 oz., but actually only weighed 13 oz. checked on both digital and spring kitchen scales.

Rose

WOW! I haven't checked that! Unreal.

Nan44

I used the amount the box called for and the batter was really thick so I added another 1/3 cup of water. Maybe I will just start making the cakes from scratch

Linda

I tried adjusting the mix but that didn't work for me. So what I do is simply make 2 cakes of the same in separate bowls and add a couple of mix from the other cake. Perfect. What do I do with the rest of the mix? Simple. I make cup cakes for my grandkids or give it to the neighbors. Everybody's happy.

Linda

Ive always used a 1/3 cup more mix and it works out great

Rose

Good deal - thank you!

Joanne Bampton

I’m trying to find a way to make an easy recipe to make just 6 cupcakes for my 8year old daughter to use in her mini oven (we doctored up a toaster oven and it’s the “easy bake pro” and I’m finding that simply deciding the mix and ingredients by 3 is resulting in a fall apart cake. Any suggestions?

Megan

Of course I see this post, right as I've already made up 3 boxes of pillsbury white boxed cake mix along with your recipe for white cake. I had already thrown everything into the mix except the sour cream, and not having the extra 3 oz of mix, I'm trying to just cut down on the quantity of sour cream some. Hopefully they will turn out ok! They are in the oven as I'm typing.

That stinks they are all changing up their recipes, and with no warning/notification.

Amoura J

no warnings!!!!!! They should have increased the price to see how if they would sell. I would pay extra to avoid this mess!!!!!

Frances Meadows

I agree, has anyone called the companies re: this. Makes me angry.

Jennifer Schallehn

They have increased the price, also. Double whammy. I hate this sneaky stuff.

Verna M Buchanan

I haven't called any of the companies, but as a cake baking consumer I noticed that they first decreased the size but charged the same amount. Then, when no one raised a fuss, they increased the price. When they changed again, they did it the same way: first decreased the volume of mix (the size of the cake mix) and later increased the price again. You may have noticed the same situation with ice cream and other products. That way they get more money twice: once when the size goes down, decreasing their cost to make it, and second, when they jack the prices up.

basketpam

It sounds as if the cake mix companies need to get thousands and thousands of letters from unhappy bakers telling them we are VERY dissatisfied with the sneaky little trick they tried to play on the American consumer. They think we're too dense to notice these things not understanding how precisely many wedding cake professionals work and careful they are with their products. It's just one more way the poor working stiff has to pay for other people's greed. The average consumer would be shocked at how many additional dollars that small amount left out from each box will put into the company's pockets. When the gas crisis first appeared several years ago I dealt with companies in San Diego. This one particular company began adding not one but TWO additional small charges onto every bill they mailed. The first was a 15 cent billing fee. Mose INSANE thing I've ever seen in my life. They were charging ME or sending ME their bill. I was outraged and expressed that but I think they just laughed at the customers. This company, a waste management company has, still, even now, tens of thousands of customers. We figured out this small charge put close to a hundred thousand dollars in their pockets every year. THEN, they added a fuel surcharge every month based on the price of gasoline. That put even more in their pockets and the interesting thing, when gas prices went lower again, this fuel surcharge didn't disappear. THIS is just one of dozens of way American corporations cheat, con and scam we poor consumers every day and the worst of it is we have little choice, we're forced to pay or go without. I think most people wouldn't believe the items that are much smaller today than they were in my childhood in the 60s and 70s. They just keep giving us less and less for our money. No wonder so many other countries don't like us.

Rose

I just have to say I agree with so much of what you said - thank you for your thoughts!! 🙂

Janet Mackenzie

I have been making "lemon supreme pound cakes" for every special occasion for the past 30 years and lately they have not been as good due to the smaller box!! I just emailed Duncan Hines to complain! Thank you and all your friends for helping me figure out how to make the adjustment. I never thought about adding additional mix instead of trying to adjust the pound cake recipe. Thanks again for your input.

Rose

Absolutely Janet! I hope you get it figured out to keep making those Lemon Pound Cakes - they sound amazing!

Catherine

I knew something was wrong. My cakes use to come out moist and wonderful. Now they aren't as moist and ALWAYS break down the middle. I thought it was the oven, but its the same oven and nothing has changed. I think i might find great recipes from scratch and boycott all box mixed cakes.

Anita

I noticed the same thing andI was unsure how to remedy this problem. It took me 20 minutes of searching Pinterest to find your blog again... glad I found you 🙂 Going to go bake cake! Thanks for solutions!

Rose

You're very welcome! I'd love for you to subscribe by email and get all of my updates in your inbox!

Patricia Lazicki Blitch

They have erased my complaint three times. What a shame.

Ginny

Too late did I realize the cake mixes were smaller. I just threw away a cake with about $6 worth of pecans!! To say I'm unhappy with the cake manufacturers is an understatement. An earlier writer mentioned everyone who bakes should write the companies to complain.....this is a great idea and I plan to do so PDQ. I can't afford the money or time to bake cakes and then have them not turn out and end up in the garbage. Boo Hiss to all the cake mix companies for being so devious.

Pam

I don't think it's really fair to complain about them changing their product when we are using it as an ingredient. The new formula makes the exact same size cake as the old one when baked according to package directions. Since we are using it as an ingredient we have to adjust. Remember when sugar came in 5 pound bags? Now they come in 4 pound bags, but we still measure out the same amount we need according to the recipe. I am sure their intention was to make a better cake mix, not screw up everyone's recipes.

Rose

I'll have to respectively disagree. As a consumer, I think we all have rights to complain when products we've used for a long time are changed without being explained. And more than just the size was changed - the recipe changed. However, the price stayed the same and even increased in some stores. I think their intention was to make more money selling less product. They admit that the formula changed in this response from customer service, "We have reformulated our Duncan Hines classic cake mix line to offer the same moistness and delicious taste you know and expect from Duncan Hines. As a result of the reformulation we were able to reduce the weight of our classic cake mixes from 18.25 ounces to 16.5 ounces and still deliver the same size cake/cupcakes, allowing us to provide the same great value to you despite rapidly rising raw material costs that would otherwise require us to raise our prices. You should continue to follow the directions on the box to ensure consistent results.” How can you change the formula, reduce the amount of dry product and get the same exact cake quality? You can't, in my opinion. But my post was not so much about complaining as it was about offering a solution to the changes for those of us who use cake mixes in other recipes. Thanks for your input.

Karen Stock

Thank you Rose! I agree with you. Just raise the price a quarter and leave the product alone. I've been baking for over 50 years and usually start with a mix. Suddenly, my cakes are coming out flat.

Dianne Evans

But where that doesn't work is where we use the cake mix as a "base" for another recipe! (As in Duncan Hines. Simply adding 3 more oz. of cake mix is not always convenient when you're using different flavors. And all of the other ingredients have to work with the old 18.25 oz. box. We are not simply always following the directions on the back of the box...That's too simplified...As I said many times an old recipe simply STARTS with a box of cake mix...!

joanne

The cakes are smaller, the cupcakes are tiny. It IS NOT the same size as before. I have an old box and it says 12 servings. NOW IT SAYS 10 SERVINGS. The cupcakes now use 3 TBLS of batter and cook 4-6 minutes less. TELL ME THEY'RE NOT SMALLER. EVEN the company is admitting on the box anyway that there are less servings. No matter what they told the representatives to say.

Ellen Pruner

I am following this thread three years later! What younger people do not realize is that a cake mix used to yield up to 36 cupcakes (on the small side) back in the day. I have no idea of the ounces of the mixes back then. The companies have been doing this to us for years. Meanwhile we blame ourselves for the failures until re realize what is happening. At least we now have the internet to help us research and solve the problem.

Carolyn wells

Pam, I beg to differ with you. I recently baked a Pillsbury white cake mix which I previously split the baked layers so I have 4 fairly thin layers. When this cake was baked it was barely thick enough for a 2 layer 9 in. cake. It was for a birthday party and I was terribly embarrassed! Did not have time to bake another one!

Betty Barden

Please Pam. They don't care. It is all about their greed. I am just getting clued into the fact that the quantity has changed since I stopped baking for a while due to "life" changes. Now my old recipes using Duncan Hines mixes no longer work! Why should I have to buy two mixes and "measure"? The quantity & possibly the quality goes down and the price goes up. I have been 100% faithful to Duncan Hines since the 60s. They have been unfaithful to me! Now I know why my old recipes using DH mixes have been flops. It would have been kinder and more honest if they had just left the quantity alone and raised the price. What jerks.

Joanne Leocadi

I agree - however, the old recipes (sock it to me cake, etc) where you add other ingredients just does not work with the smaller cake mix boxes. I add 3 oz. flour and 1 tsp baking powder to make up for the difference. It usually works.

Sheila Williams

Thank you Joanne. I only have one cake mix and with today being the day before Christmas, there no cake mixes left at the grocery store.

Gloria

Your reply is insensitive! You and the manufacturer fail to consider that many consumers use old recipes with boxed mixes as the base and adding (often special) ingredients, which has nothing to do with the new directions on the lesser volume box. Therefore, the revised box instructions do not correlate with our often decades long family tradition/favorite recipes. The VOLUME of the mix is the issue. That alone would affect the required measurement of every single ingredient in the recipe.

Frances Meadows

But it doesn't come out the same, my box cake mixes are not as big. I called the company to ask what was wrong, they didn't tell me the size had changed. They sent me coupons and told me maybe the mix was old. Boo on all the companies. I will call and complain again.

Kristi

The cake mix now does NOT make the same cake. I noticed it as I had made my child a birthday cake, following the directions on the box. It was so short, barley went up the fork when putting my fork in it to eat. The mixes before would cover the entire surface of the fork. So this was a sneaky thing the companies did. I mean who would even suspect the change when the eggs, oil and water haven't changed.

Patricia Lazicki Blitch

I disagree. I will be making my cake from scratch. The he ingredients are different and box size. Shame on the cake companies.

Katrina Leftwich

I also am a diehard Pillsbury fan. I am having horrible issues with the white cake mix. I do everything the same as always and the bottom on the cake comes out very dense like its not cooked. It seems to be in spots thru out the bottom of the cake. the bottom of the cake is browning beautifully until you cut in to it. I am looking for suggestions of what it could be. I thought maybe the pan grease was the problem so i floured the pan again after I greased it. I followed the directions exactly like the box says. I'm so frustrated that I went and bought some Duncan Hines to try. Any thoughts would be appreciated. Thanks

Rose

Awww, I don't know Katrina. I haven't had those kinds of problems before, I'm sorry! You might try googling the problem and see if you can find any info on cake forums. 🙁

Katrina Leftwich

Thanks for replying! I have found some things on Cake Central forums. It seems they may have changed their formula a bit when making the smaller size boxes. I'm not sure how long this has been a problem. I kept noticing it when i did a cake for a family member. Its just the bottom 1/4" of the cake the rest of it is normal. I made a duncan hines mix and had no issues with it. I may have gotten a bad batch or something of the Pillsbury. I will be contacting them to see what they say. In the mean time I guess I am stuck using another brand 🙁 This is so very frustrating.

Delia

Hi Rose,

I just need a little clarification about the extra 3oz. Do you add the extra 3oz to every cake mix box? So if I mix 2 cake box mixes I need to add 6oz?

Thanks

Delia

Rose

Exactly! I add an extra 3 oz. per 15.25 oz. cake mix.

Sally

Do you add extra liquid or any other ingredients when adding 3 oz more cake mix

Susan

No, the extra cake mix is to get it up to the original amount called for in my doctored cake recipes. You can see how Rose “doctors” the recipes here: https://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/

Vanessa York

How about this one? August 2021, I bought Betty Crocker Super moist to make easy cake mix cookies.the recipe calls for 18 oz, but cake mix is now 16.25 oz now. Not so easy when each company has different net wt. Normally I add 1/4 AP flour to a 15 oz mix. What is the formula add flour to 16.25?

Steph

Hi rose I love ur site!! im a beginner and love cake mixes!!

I have a question can u please give me a rough estimate of batter. How many cups will i need to fill a

6 inch cake pan thats 2 inches big?

8 inch cake pan thats 2 inches big?

10 inch cake pan thats 2 inches big?

12 inch cake pan thats 2 inches big?

i always add way to much and it overflows

Toni Torres

I made a layer cake with your Durable Yellow Cake recipe using just under a 1/2 cup of extra yellow butter cake mix to account for the different size "Betty Crocker butter recipe yellow" boxed mix and it rose up well & evenly in a 9x13 pan and it was nice and moist. Everyone loved it! Thank you because my from scratch cakes kept coming up short, your cake recipes are definitely keepers.

Rose

Thanks so much Toni! I'm glad to hear they're working for you!

Sherry

For a 6 inch cake how many cups do I need? And is that for 2 6 inch pans? How about the 8 inch?

Rose

This chart should help: http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

Michael

I just made a Pillsbury cinnamon roll cake mix in a 13x9 pan and noticed that the corners are lucky if they are a half a inch. I had this problem with Betty Crocker brownies and have since had to buy two boxes to and combine them to make them thicker. I saw you said that for cake mixes you can add 3 oz. to make up the difference, but do you have to do anything to the liquid or egg ingredient list? Also if I buy two boxes and combine them do you think it will make them too thick?

Rose

I don't follow any of the instructions on the box but instead do a "doctored cake mix recipe". You can see my vanilla cake recipe here: http://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/. If I want a different flavor, I just substitute different flavored cake mix and pudding.

Anne

Thank you so very much for all of your information!!!!! It's amazingly helpful. Sorry if someone asked this already, is it an additional 3 ounces per cake mix box? It seems in this recipe you added 3 additional ounces to 2 boxes along with your recipe.

Joanne Vlasits

Your correct. Her formula was clear however she said she added 3 oz to the 2 boxes/10 cups. You are not the only person who asked her about this!

Katie Doiron

In this article you reference a chart that you use to determine how many cups of batter you will need for a given pan size. Where can I find this chart? Thanks!!

Rose

There's a link in the comments above. But it's on the Wilton site if you can't find it.

Mae Arthur

Whey didn't the cake mix companies simply raise the prices of their product rather than cause so much grief to us bakers?!

Rose

Would've been nice, huh? Unfortunately, at least in my area, they've also raised prices after reducing the size. Double whammy.

Natalie

How many cups of batter do you use for a cake pan 2 inches tall for a 6,8,9,10 and12 pan size?

Thanks for taking the time to make this blog.

BarbarJean

Just bought a Wilton "book" cake pan. It calls for 3 cake mixes. I was looking at some of my old Wilton books and the exact same size pan used to call for 2 cake mixes. Now I'm just confused and do t want to screw up my grandson's first communion cake!

Michelle

Do you have a certain cake mix batter chart that you use?

Rose Atwater

I generally use the Wilton chart.

Dawn Smith

I am angry at the cake companies. Recipes I have used for years had to be adjusted. JUST leave the cake size the same!!! I will pay more. Also, I believe they have tamed with the ingredients! Cakes are dry and crack.

PS, What is a scammer?

Margie

I have a old Pistachio inside outside recipe, it calls for a white cake mix, club soda, oil, pecan and eggs.

With everything I am hearing about the smaller boxes and the change of the formula. should I just add the extra 3 oz and go for it. A little nervous, pecan are a little costly to make something that not edible.

Rose Atwater

Eeek - I hate to tell you one way or the other but I don't think the size will make a huge difference. I also don't think adding an extra 3 oz. will hurt.

Angie

When you add the 3 oz. extra cake mix how much water do you add? I am using a Duncan Hines butter golden cake mix. I have used Duncan Hines forever, but I can not remember how much water was added to the 18.25 oz cakes. I believe it was 2/3 cup is that correct?

Thanks

Rose Atwater

I use this recipe: http://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/ with the 3 extra ounces but I don't change anything else. So I use 1/2 cup water.

Cindy

The original mix, yellow cake, called for:

3 large eggs

1-1/3 cups of water

1/3 cup oil

Ingrid

I'm going to have to beg forgiveness for sounding cranky. Because I am. It's not your fault. But I'm not a professional baker. I'm a normal person. Who doesn't eat a lot of sweets. So it makes no sense for me to buy 4 cakes mixes at once, let alone 5 instead of 4 to make up for the shortfall. I've also had bug problems in my house. So it's just not a good idea for me to keep unsealed packages of cake mix around to dip into. But I'm in a situation right now where I really want to make a special cake for a special occasion. But I work three jobs and I really don't want to mess around with trying to remember to add extra flour, baking powder, milk, eggs, moonbeam dust, powdered fairy wings and whatever else, in addition to the ingredients in the recipe. Is there any chance that people will adapt the former recipes to the new, shrunken boxes or are we stuck? I know I sound grumpy. I'm so glad you don't work for General Mills... ; )

Rose Atwater

You know, I've just gotten into such a habit of adding the extra, I don't even think about it anymore. But you might google "doctored cake mix recipes" and find some that don't require the extra!

Erjca

This response is two years too late, but I also have experienced bug issues and have learned to keep unsealed foods (that aren't going to be eaten in three days by my children) in the freezer. Generally, I put the whole box or just the inner bag into a freezer bag and I don't have to worry. Obviously, it will also last longer.

Jane

I have a great recipe for a cake that requires 1 Devils mix and 1 yellow mix. It includes applesauce and milk. I don't know how much to cut back on the liquid ingredients.

Robin

I am so happy to read all of these comments. I made a Wine Cake this morning with a Duncan Heinz mix, one that I've made a million times, it was too liquidy and overflowed all over my oven and didn't bake, I made it again very carefully and it did the same thing. Cleaned out my oven a second time and went to the store and tried a Betty Crocker mix. This time I was very carefully to put in a little less water, oil and wine. It has turned out ok but still sunk in the bottom of the bundt pan. I just couldn't figure out what was happening so I took to the internet! Thank you for letting me know that I'm not crazy! I will start adding an additional 1/3 to 1/2 cup of mix to my next cake, why would the companies do this when they know bakers use the mixes in other recipes?!? Thanks again!

Judy W.

How many ounces were in a cake mix box in the 80's? I have a carrot bar recipe that I cut from the cake mix box and I know the cake mix's back then were more than 18 oz. I'm thinking maybe they were 21 or so ounces. Thank you.

Rose

You know, I'm not sure but I wouldn't be surprised to find out they were bigger.

Adriane

Ok I have searched your blog and can't find your chart for figuring out how much better you use per Pan- i see you reference it but this is where I struggle!!

Kathy

The recipe for the Italian Cream Cupcakes call for the 15.25 oz box should we add the 3 oz or not?

Rose

I do!

Penny

I used part of a cake mix to make some ice cream. How do I adjust the water & oil to make cupcakes out of the rest of the cake mix?

Rose

There's no way to know unless you can measure/weigh the remaining cake mix, then do the math to figure out the proportions of the other ingredients.

Carolyn

I believe that cake mixes used to be about 22 ounces back in the 1970s when I was a teenager making Pig Pickin' Cake. Now the mixes are just over 15 ounces and the results are far too thin. The texture is wrong (dry and mealy) and the flavor is insipid. I am trying to devise a from scratch substitution and will stop buying the mixes entirely.

Shirley M.

Why are we not revolting at the manufacturers for screwing up our recipes? All they had to do was increase their prices like they did anyway. While I'm complaining, what's with the discontinuance of pineapple instant pudding? They produce every other flavor under the sun but couldn't do pineapple. Hadn't heard of a pineapple shortage.

Linda Tanzini

I bake gluten free, converting many recipes. Most gluten free cake mixes are 15oz. If a recipe calls for a 18.25 oz size I add a small box of gluten free pudding mix to make up the weight difference, it usually works well. It's more problematic when you aren't sure what size they are requiring. Just thought this might be of some help, linda

rebecca

So how many cups of batter go into a regular 9 x 13 pan and how do I adjust with the new cake mix sizes? DO I add more batter or or do I add more dry mix? I'm confused. I do know know if I just use the regular mix, my cakes are so low and felt and there's just not enough cake. Thanks.

Amoura J

I need HELP!!!!!! can someone please tell me how to get rid of the hole(tunnel) in my pound cakes.

Rose

You might be mixing it too long and incorporating too much air in the batter.

Ann

I am making a giant cupcake for my granddaughters smash cake, your vanilla cake recipe yields 5 cups of batter but pan calls for six. Should I double recipe or 1 recipe should be fine? Thanks

Rose

Eeeh - I'm honestly not sure. I've only used that pan a couple of times and it was years ago. I don't remember how much batter I used - sorry!

Sonya

I would like to ask if I can mix boxed cake mixture with normal cake recipe.

Rose

I'm not sure what you mean.

Janice Marie Rogers

Is the extra 3 oz for each box of cake mix used? If I'm baking a tiered cake using 8 boxes of the 15.25 oz boxes, should I add 3 oz cake mix eight times?

Rose

Yes - that's how I do it!

Joyce Bibens

I have a lemon poke cake that now is too flat in a 9x 13 pan after baking. It used to be perfect and fill the pan nicely when cake mixes had more volume. Now it looks more like the height of lemon BARS. So frustrating and embarrassing. Want to make my cake for a girl get-together tomorrow night. Would it work with this recipe to add 3 ounces (1/3-1/2 cup) dry mix? The recipe calls for cake mix, eggs, oil, water and lemon jello for the cake part.

Rose

I'm sorry I can't say for sure. I learn by trial and error with new recipes to see how much I need to adjust them or if I have to double a recipe.

Joyce Bibens

I used a Duncan Hines cake mix that was 16.5 ounces. I added 1/3 cup more dry cake mix and the cake turned out perfectly. I was slow to figure out about the decrease in volume of the cake mix boxes, but I bake cakes very infrequently. Dirty trick by these companies!

Hannah

Hi! I've got a Betty Crocker cake mix that is 425g (15oz). It requires 90ml oil, 180ml water, and 3 medium eggs. The cake mix is for 2 8-inch round pans. How would you adjust the ingredients to 18.25oz for a 9-inch pan? Thank you for your help 🙂

Rose

I'm sorry but I don't really adjust cake mixes for volume like that. I'd just double my recipe and use the extra batter for cupcakes or freeze it.

Beth

Hi Rose, I just ordered a beautiful Gingerbread House Bundt Pan.. it arrives tomorrow and I want to make a practice cake so that I have it "perfected" for Christmas. Apparently it calls for 9 cups of batter. How many boxes of cake mix would I use? I appreciate all the help you can give me, because Ive only make one cake that's turned out (out of MANY tries) in my entire life!

Rose

You would need 2 batches.

Country Cook

Hi Rose!

Quick question ... can I use just the white boxed cake mix (using Duncan Hines), plus the extra 3 ounces of cake mix, along with the amount of egg whites, oil, & water given on the box mix & the cake turn out fine (meaning without the sour cream & pudding)??

Thanks for any help you can offer.

Rose

I've never tried that so I'm just not sure!

Kelly blinks

Pls I want to make50 cupcakes,what are the ingredients I need(in there quantity please)

Robbie

Can't understand why they reduced the size of the mix. I use mixes most of the time but today found only 15.25 size boxes. Will my cake that I have to add ingredients to not turn out well? 3 oz difference is a lot. I would rather pay more and get the same 18.25 oz size. I expect a lot of people don't even know the size is less.

Tammy Zanghi

I tried to make a cake using a cake mix Anna adding other ingredients. Called for 18.25 mix. When the batter came together it looked like cookie dough. I discovered my box was 15.25. I didn't know what to do so I added in another egg, more water, and more sour cream. It looked a little under done and was heavy as heck but the cane was moist.

Elsie S

The first cake I made with the new reduced ingredients, I couldn't believe my eyes. It was less than an inch tall and rock hard. At first I blamed myself, then I looked at the box showing the new weight. I've been noticing lately that many things are going that way (reduce the quantity and charge the same price or even more). Even the eggs we buy aren't the same size they used to be. I know that may sound silly, but it seems large eggs are being put in extra large egg cartons; medium eggs are being put in large egg carton and so on. I have started to weigh the eggs or egg whites that I use for baking.

As for my cake mixes, I started to buy Smart-n-Final cake mixes. They come in large plastic bags and I scoop out 18.25 oz. of mix. The instructions are on the outside of the bags. They only come in yellow or chocolate flavor, but with a little ingenuity I get any flavor cake I want.

Stephanie Campbell

Is the batter supposed to be SUPER thick? I did vanilla and chocolate and the chocolate is definitely thicker but I did the same recipe??

Rose

Yes - the batter is really thick!!

Stephanie Campbell

Thank You! These turned out great!

Ashley

Quick question for you. My husband is losing weight left and right, and here I am wanting to bake him a cake, doesn't sound very supportive, I know! But to be fair it is Father's Day and I want to make just a one tier 6" Pillsbury yellow cake mix. I know the entire box calls for 1 cup water, 1/3 cup oil and 3 eggs, but how much for a single 6" x 2" pan? Should I just 1/3 the ingredients?

Rose

I've never cut a recipe into thirds. In theory, it should work, but I can't be sure.

Juliet

I bought a large bulk cake mix. It's not the first time I've done so, but this time it didn't come with its own recipe for portioning out smaller cakes. I found a recipe online, but the cakes turn out too heavy and too moist. Do you have any general suggestions for making this cake lighter and fluffier?

Rose

I'm sorry, I don't. I've never used bulk cake mix so I can't give you any advice on it. I'll post your question over in my All Things Cake group here and maybe you'll get some help: https://www.facebook.com/groups/342022295973216/permalink/775773269264781/

Jackie McClelland

I have used Duncan Hines Classic Yellow Cake Mix for yrs to make my strawberry cakes. I made 4 this week & all 8 layers fell in middle while baking. I hadn't realized they had cut sz of box down. What a dirty trick they have played on their loyal customers

Marlene DeLongis

The store only had Betty Crocker white cake mix. The box says net wt. 16.25 oz. Should I only add 2 oz. additional cake mix? Thanks for your help!

Teri Lynn Ingraham

When adding the extra 3 ounces, and just making a regular dark chocolate fudge cake without doctoring, do you adjust the oil, eggs and water as well? Or use the amounts on the 15 ounce box?

Rose

I don't! I have the recipe I follow here: http://rosebakes.com/star-wars-birthday-cake-durable-chocolate-cake-recipe/

Teri Lynn

Thanks for your reply Rose! I thought i would let you and other readers know that while waiting for your reply, I decided to make one cake using your exact recipe, as well as another cake simply adding the extra 3 ounces and using the same ingredients on the 15 ounce box to compare. The cake using your exact recipe won the taste test hands down! Everyone, including myself thought it was amazing. My new "go to" in all my cake making! Thank you for sharing your talent!

Rose

That's awesome Teri - thanks for sharing!

Rose

I don't! I have the recipe I follow here: http://rosebakes.com/star-wars-birthday-cake-durable-chocolate-cake-recipe/

Debby Howe

Hi Rose,

After slamming the 3 cake companies, is there one in particular that you like to bake with? I've always used Betty Crocker.

Rose

I really don't think I slammed the cake companies - I just informed readers of the smaller mixes. I also mention in the blog post that I prefer Pillsbury, but also use Duncan Hines.

Cynde Robbins

Where can the extra cake mix be stored? I like to bake but don't do a lot of it since there are only 2 of us in the house now. Can I keep the extra cake mix in the freezer so it doesn't go bad?

Rose

I keep mine out at room temp, clipped shut. But I also bake weekly so it never has a chance to expire. I don't know for sure, but I'd think the freezer would be the best choice for keeping it long-term.

Barbara Leggett

I have a very good recipe for Orange Sliced Cookies which calls for an 18.25 oz box of cake mix. How do I convert the 15.25 oz box for my recipe?

Rose

I'd weigh out the extra 3 oz. from another box of cake mix.

Mac McDuffie

I don't want to use more than one box of cake mix to make my box cake recipes and I DO NOT WANT A SMALLER CAKE. Who are the cake mix companies (Pillsbury, Duncan Hines, etc.) producing these products for? We need to rise up and apply pressure to bring the 18.25 oz. package back. I, for one, am willing to pay more for it!

Laurie Alford

I just wanted to know with adding the 3oz does the cake still raise as well or do you add a little extra cake mix in your pan to get it to raise to the top of the pan? So instead of filling the pan half or a little over half maybe fill it 3/4 full? I know earlier it was mentioned that with the new ingredients they don’t rise as well.

Erica

My realization that the cake mixes had changed drastically was while watching my gorgeous 5 layer cake slowly get shorter during a friend's birthday party. I used the WASC cake recipe many times and loved it, but with the super moist and change in the cake mix recipe the cake was just too soft. There was no way I'd be able to carve that cake. Frustrating.

Joe Zdeb

I do not get it,, What was once a convenience is now complicated . Who has time for all these formulas, scales, mason jars for extra mix etc ,,? I do not bake often but the special cakes I make ask for the "regular size cake mix" 18.25 oz... I do not see the benefit in reducing the mix in the first place. If it economical on the company's part just charge more for the larger mix, It not like the candy bars where they shrunk in size AND cost more,,, My main concern besides wondering whether the smaller 15.25 oz is the same formula is the pan size.. How can one not expect a less than normal size cake in a 9 or 10 inch pan with the new size? I have talked to a few friends that have all noticed smaller thinner layers on their cakes and most now prefer to buy a cake already made up from a bakery or store. I like to make a cake at home once in awhile , but it should be a convenience using the box mix not a science project. What was Pillsbury & Duncan Hines thinking.? Consumers will buy 2 boxes for each cake, dipping into the 2nd box for the missing quantity in the 1st box? I bet the new formulas will drive away business unless they come up with a smaller 7 or 8 inch pan to make their baby cakes, Makes me want to start making cakes from scratch more often,, Seems so much easier.

Joanie

Sounds good, now how convert regular pudding to use sugar free in a recipe

KATHLEEN WILSON-WARD

My solution is to purchase from William Sonoma or King Arthur. Of course I am paying more but the product is better and I never worry about inconsistency. The extra money is worth it to me to be satisfied with the outcome Duncan Hines was always my go to mix Not anymore. Perhaps a consumer survey prior to changing would have alerted them to the consumer's willingness to pay more for product consistency And it gets delivered to my door!!

Katherine

How do I know if the recipe says 1 Box of Cake Mix. What do I do? Do I just add the extra 3 ounces? Help.

Susan

Hi Katherine,

Unless otherwise stated, that's what Rose does - adds the extra 3 ounces. Thanks for stopping by the blog.

Jane Longfield

The cakes aren't rising like they use to or they are falling in the center. I've heard that you should use 6T Bisquick to the cake mix and it will be fine. I haven't tried it. The problems I'm having is when I am using a favorite recipe that starts with a cake mix and then adding various ingredients to it.

Rose

I've never heard of adding Bisquick. You might try less batter in your pans or using a heating core in the center.

Bonnie

I have read every question and answer on here and still am a little confused. Are just taking 3 ounces of dry mix out if the second box and adding it to the first box or are you mixing the second box with all the eggs, milk, and oil then taking out 3 ounces of the mix and adding it to for first mix?

Rose

I add an extra 3 ounces of dry cake mix to my recipe.

Bonnie

I am still a little confused, are you mixing the cake mix with all the ingrediants, like the eggs,water and oil then taking out 3 ounces or just taking 3 ounces of the dry mix then adding it to the other dry mix then adding the eggs, water, and oil?

Rose

3 oz. of dry cake mix added to the rest of the ingredients.

Linda Tanzini

What bugs me the most is finding a recipe you like but you don',t know for sure if it',s a newer one that might be from newer size of from the older mix size. Wish recipe wou!d tell you. Any ways I only bake gluten free and mixes are almost always smaller size. I like to convert standard recipes to gluten free and I',be had good luck by adding a box of instant pudding mix 3.9 ounce size to bring it close to old cake mix size.I wonder if it would work for regular baking

Rose Holt

I want to try a recipe which calls for a package of pound cake mix. However, I have been to 5 stores and none of them stock these. How would I adjust the recipe to make up for not being able to use an actual package of pound cake? I sure hope you can help me. Thanks.

Irene

Hi!

I want to know how many cups of bater I need for a 12” pan

louise

I have a question about using a recipe for a cake made from scratch and I want to use box cake mix but not sure about adding 1/4 cup milk 1/4 sour cream do I use the 1 cup of water called for on the box also and box calls for 3 egg whites the recipe calls for 2 egg whites I need this for tomorrow not sure if it will turn out really need your help on this

Rose

I'm not exactly sure what you're asking BUT, if you're following my recipe, you need to ingore ALL instructions on the box and only follow my instructions/ingredients list.

Emma Buel

Hi I have had trouble making the sour cream pound with Duncan Hines Butter Golden. It falls so should I put the 3 extra ozs of cake mix in and leave everything else the same. What amount of water was to be used in the 18.25 box. Please help!!!

Karen Kusey

We (women) need to revolt! Refuse to buy cake mixes from any company. Maybe that will wake them up. Seriously, it probably wouldn’t work, but the thought is out there. They changed Coke back to Coke, right? (Well, kind of.) Anyway, I am with the group that likes the sizes of all products the way they were. Companies need to read cookbooks and see how messed up they have made every recipe with their “adjustments” of everything from cakes, cookies, candy, canned goods, etc.

Susan Davison

When you add the extra flour or cake mix do you add the same amount of oil, water and eggs as the box calls for? Thank you so much. Susan

Rose

No - you can see how I "doctor" the recipes here: http://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/

Brittany

When I first started doing cakes at home last year the smaller cakes doctored recipes is how I found you. I Googled whatever it was I did last year and this page is where I first came across you and your beautiful cakes and all your information. I have literally spent numerous nights staying up for hours and hours just.reading all your helpful information thank you for taking time to share

Rose

Awww - that's awesome - thank you Brittany! xx

Gail McCann

I always use Duncan Hines mixes. I have never added flour to my mixes. I do add pudding, sour cream, milk, xtra egg and small amt oil and they work perfect and very moist. I had to learn to adjust the amounts used now have that down perfect. Everyone enjoys them. Sometimes have leftover batter so my son gets small cake or mini cupcakes. If anyone wants amounts used just let me know.

Marsha

I would like to have the amounts. Whitten315@hitmail.com

Gail McCann

All for duncan hines..1 box mix, white or carrot, 1 3 oz box instant pudding, (I use vanilla for them, red velvet I use choc, lemon in use lemon..if there is a pudding for flavor cake use it otherwise just vanilla. 1 tsp vanilla extract on most all mixes, except lemon i use lemon extract.(strawberry now has extract) 4 eggs, just slightly less 1/3 cup oil, 1/2 cup while milk and 1/2 cup sour cream. When using 2 mixes at once, double extract and puddings buut oil is 1/3 plus half of the 1/3, 1 cup sour cream and just shy 3/4 cup milk, then 8 eggs.. for either, mix on low for 30 seconds scrape everything down sides then 1 minute med high, scrape sides and 1 more minute med high. Spray pan with Wilton bake easy and put parchment paper on bottom only. Dark pans bake 325, silver pans 350. most cakes at 45 mins I check it sometimes takes 55 mins but larger pans 10-12 inch start at 60 mins and start checking, use flower stem in center on those. Usually with all if you start to pull rack out and cake jiggles just put back in. Do not puncture it. Everytime I did they sink. Good luck. Holler if you have any questions. Let know know how it turns they out. Happy baking!!

Lea

I do the same thing Rose, I just add an additional 3 ounces of cake mix. Sometimes, I only need to do a smash cake, so I 1/2 a cake mix, add the additional cake mix (in this case 1.5 ounces of mix) and 1/2 the box of pudding and other ingredients and it works fine too

Rose

Love this - I don't do it often but I have and it works great!

Ashley

I usually add 1/3 c of cake flour to help. Gives firmer texture for stacked or carved cakes and less air bubbles. But I definitely noticed difference in total batter amount per box - especially when I did wedding cake for a friend this summer.

Rose

Yes!!!

Elaine Curtis

I buy more than one of the same kind and add from the extra box

Rose

Yes, me too!

Sally Pittman

I keep an extra cake mix open from which I can get 1/2 cup of mix to add to the smaller boxes. It works well. I make a note on the older recipes to make the adjustment.

Rose

That's what I do too!

Brandi

I make your white almond sour cream cake all the time and I use the smaller cake mix, don’t add any additional mix or flour and it always comes out perfect! I get compliments every single time I make that cake!!

Kathy D

I agree. I also make the smaller cake mixes and never adjust and I, too, get so many compliments.

Stan Haley

I just add half a cup of all purpose flour to my cake mix and another egg to compensate the add-ons.

LISHIA

I’ve had the Cake Doctor cookbook for many years and love it. I do like to make the standard chocolate and WASC cakes use pillsbury. I did not change my recipe when they reduced the grams but I don’t use a cup of water, maybe an ounce less

I’m toying with mixing up my own dry cake mix because lately I’ve found that my cakes are just full of air pockets or worse little balls of dry mix after baking?

Has anyone tried this? Would love to hear your ideas, suggestions and failures.

Kathy D

It’s funny because I have NEVER adjusted your recipes and make them just as you directed. I always get so many compliments on my cakes. Just thought I would let you know.

Wendy

I have used the same recipes since 2012 and not changed anything. I only use Pillsbury mixes. At first I thought it may be an issue but I haven’t had any problems.

Dominque Reed

Hi Rose, thanks for updating this post! Wanted to let you know, I'm still adding flour to box mix. Love your recipes!!

Angela Dragano

I use your recipes all the time and they are fab antic! However, I often have to scroll through the comments to see if the ingredients list has been adjusted for the smaller cake mixes or not. Can you tell me which ones I need to add the extra 3oz to and which already include the adjustment? I really appreciate your site and blog!!!

Angela Dragano

Oops! Type-o! They’re FANTASTIC!

Paula Williams

I make the WASC most often and do not use the Pillsbury brand because of the size. I use Duncan Hines and Betty Crocker interchangeably.

Tammt

Hi Rose! I have been using the WASC recipe for years and made adjustments when DH made their package smaller. Lately I have a new problem. All of my cakes fall in the middle! I don't know if they have made another change or what. Have you had this problem??

Rose

Hey Tammy - I never bake with Duncan Hines, so I'm not sure. I exclusively use Pillsbury.

Carmen Perez

I have a question. I just make box cakes, Duncan Hines, Betty Crocker, etc. my question is about the guide on the back of the box in reference to pan sizes. I typically use two 8” or 9” pans for the entire box. Lately I’ve wanted to experiment with smaller 6”’pans but it does not indicate how much batter and for how long to cook them for? Would you be able to help me with this?

Thanks,

Carmen

Rose

I never measure my batter, but rather fill my pans just over 1/2 full... maybe about 2/3 full.

Jenn

Hi Rose! I am so excited to have found your site. You are a talented baker and amazing writer - I have enjoyed reading your posts and recipes - I can't wait to try them! I have to make a tiny batch - only 2 dozen mini cupcakes... Would you recommend halving the recipe - or making an entire recipe and freezing the leftover batter? (Or maybe keeping the batter in the fridge for 2 days)? I have an event that requires 4 dozen minis every 2 days for 2 weeks! Not sure the most efficient way to get it done . Any input from an experienced baker is greatly appreciated!!!

Rose

I'd probably try to cut the recipe in half or bake it all and sell the extra cupcakes each week. I haven't had great luck freezing batter or cupcakes.

Lonie

Thank you for this . I did wonder why I was only getting 21 not 24 cupcakes out of my mix. I love that you use box mix . Everyone loves my cakes and cupcakes and I do not fallow the box directions. So glad this popped up on my google.

Debbie Rogers

These was the recipe. 1 box devil's food cake mix (16.5 ounces),

1 box instant chocolate pudding mix, 4 eggs, 1/2 cup oil, 1/2 cup Kahlua,

3/4 cup strongly brewed coffee.

I used only 3 eggs and reduced the amount of all liquids using a scant 1/2 cup and a scant 3/4 cup. I hesitated to use only 3 oz from another mix as it might go bad before being used. I don't use that many mixes.

Sarah Q

This article and thread have been incredibly helpful (and reassuring that I haven't lost all my baking skills)! I used to use The Cake Mix Doctor recipes all the time with great success. Then I had children and my baking time disappeared for about 9 years until I tried one again last week. I did not even pay attention to the possible box mix size difference (though I am not remotely surprised now that you explain it), and thought my bigger issue was the lack of pudding in the mixes anymore. I added a small box of pudding to the recipe to make up for it. The cake layers looked beautiful (though perhaps thinner than I recalled) when I pulled them out of the oven...and within a minute completely deflated!!! The result ended up being a very dense (though still surprisingly delicious) set of layers! Now I know why! I'll consider your modification of extra mix in the future. Thank you!!

Becky

I love cooking from Anne Byrn's original cookbook and the last two times my recipes didn't turn out great, the pumpin spice cake too sticky and the banana loaves were almost soggy. They've always been perfect in the past so I was searching for clues. I bet the smaller cake mix is the problem! Getting ready to bake her Buttermilk Chocolate Cake and Fresh Orange Cake and thought I better Google a solution first. 🙂 Thanks for sharing your solution!

Kay Jones

How do I make a single serve cupcake?

Susan

We don't have a recipe for just one, so try this one: https://www.howsweeteats.com/2011/03/one-bowl-vanilla-cupcakes-for-two/

Cynthia Mills

I am done with cake mix. My husband loves an inside out German Chocolate Cake for his birthday every year. I was sick to notice Betty "Crooked" decreased the size to 13.25. I am livid. He is getting this last boxed doctored cake and after that we are going to scratch cakes. Sick of less quantity and product for more money. I mean how much extra time to measure a couple more ingredients that are already sitting in my cabinet. WE CAN DO THIS PEOPLE!

Kelly

I too just discovered They reduced it to 13 ounces. I’m done as well. I sent them a scathing email. It’s so ridiculous!

Carolyn

I've found a recipe that uses 1/4th cup plus 2 tablespoons extra cake mix added and it works out fine.

Rose Atwater

Good to know!

Trella Shores

So what do we do with the 13 oz mixes they changed to?

Donna Woolf

I make many gluten free cakes using King Arthur's yellow or chocolate cake mixes. They are 22 oz. Have you ever "doctored" them, with GF ingredients, of course?

Lynn

just a quick note... I love all of your recipes and look forward to reading every email I get. In this article, I noticed a slight error, nothing major, but you got your measurments flipped around in the article. It says "we used to get 15.25 oz cake mix, now we get an 18.25 oz cake mix." That's backwards... as you know, they NEVER give us MORE for our money. LOL. Keep up the great recipes, you're an inspiration.

Thanks, Lynn

Rose Atwater

Thanks - corrected!!

Jill

Well, now that they’ve gone down again to 13.25 oz, I’ve had to buy 2 boxes of cake mix to make one of my mother’s recipes. I’m weighing it out to equal 18.25 oz, but I cannot remember how many wet ingredients I added to an 18.25 oz mix. I’m still trying to figure that one out. Five oz is a big difference. No more cake mixes for me. I’m going back to making them from scratch. I just don’t want to buy these products from these greedy companies any more.

Dalena Nichols

Thank you so much. I had been adding flour and it worked fine. I made a chocolate birthday cake for my son and he liked it so much that he took the remains of the cake back to his house, so, my husband and I only got one piece.

IF YOU LICK OFF THE FROSTING, A CUPCAKE BECOMES A MUFFIN AND MUFFINS ARE HEALTHY. JUST SAYING.