I have a question for you. Do you bake with cake mixes? If so, have you noticed that companies are putting out smaller cake mixes? At first it was Duncan Hines and now Pillsbury. I rarely buy Betty Crocker… I bet they’re smaller too.

If you’ve been hanging around here on Rose Bakes for more than 5 minutes, you know that almost all of my cake recipes start with a cake mix.

This is not something that bothers me at all… I admire those who bake totally from scratch, but the recipes I use 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?

But lately, I’ve been having a bit of trouble. You see, I’m a die-hard Pillsbury fan. With the exception of my favorite chocolate cake, I always recommend Pillsbury mixes for my recipes.

However, a few months ago, they changed up their mixes. At the very least, the amount of mix in the box is smaller (now 15.25 oz., down from 18.25 oz). [I also suspect that they’ve changed up their formula somehow because the cakes don’t always work out as wonderfully as they did in the past.]

However, despite the changes, I’m choosing to stick with Pillsbury for my baking, so I needed to find a solution for this change.

So thought I’d share what I decided to do to adjust my cake mix slightly to keep my batter (pretty much) the same quantity and texture as before.

To do that, I calculate how many cups of batter I need (as usual), 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. However, now I buy one extra box of Pillsbury cake mix for every 5 boxes I’d normally buy so I’ll have the extra 3 oz.

Then I use my simple kitchen scale to measure out an extra 3 ounces of cake mix and add it to each batch that I do… that way I’m getting the same quantity of batter. So far, this is working for me!

Here’s an example:

- Lets say I’m doing a cake with 6″ and 8″ tiers and the flavor is vanilla cake. According to my chart, I need 10 cups of batter for these pan sizes.
- Since one of my cake mix recipes yields approximately 5 cups of batter. I take 10 and divide by 5… that’s 2, right? hehe.
- That means I need 2 cakes mixes (according to my original recipe) to get 10 cups of batter. But since the mixes are smaller and they yield a little less batter, I get a third box and measure out 3 extra ounces of cake mix.
- I simply make the recipe according to my directions… 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?

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.

Anyway, here are links to my most common and most used cake-mix recipes for tiered 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

I’m not alone in this… here and here are other articles that address this issue.

**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!!**

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

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!

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

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

It’s actually 3/4 cup…..

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

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.

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?).

DO YOU ADD EXTRA EGGS AND OIL

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

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.

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.

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

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

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.

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

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.

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

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.

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!

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

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.

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.

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.

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.

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…!

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.

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!

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.

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.

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.

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.

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

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. 🙁

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.

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

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

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

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 9×13 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.

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

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

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

I just made a Pillsbury cinnamon roll cake mix in a 13×9 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?

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: https://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/. If I want a different flavor, I just substitute different flavored cake mix and pudding.

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.

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!!

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

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

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

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.

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!

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

I generally use the Wilton chart.

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?

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.

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.

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

I use this recipe: https://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.

The original mix, yellow cake, called for:

3 large eggs

1-1/3 cups of water

1/3 cup oil

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… ; )

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!

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.

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.

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!

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.

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

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!!

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

I do!

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?

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.

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.

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.

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

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.

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

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

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

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!

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

I’m not sure what you mean.

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?

Yes – that’s how I do it!

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.

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.

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!

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 🙂

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.

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!

You would need 2 batches.

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.

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

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

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.

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.

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.

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??

Yes – the batter is really thick!!

Thank You! These turned out great!

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?

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

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?

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/

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

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!

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?

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

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!

That’s awesome Teri – thanks for sharing!

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

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.

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.

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?

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.

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?

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

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!

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.

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.

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.

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

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!!

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.

Hi Katherine,

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

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.

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

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?

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

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?

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

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

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.

Hi!

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

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

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.