{"id":78138,"date":"2025-12-15T14:15:11","date_gmt":"2025-12-15T13:15:11","guid":{"rendered":"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/"},"modified":"2025-12-15T14:15:11","modified_gmt":"2025-12-15T13:15:11","slug":"butter-cake-recipe-with-cake-mix","status":"publish","type":"post","link":"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/","title":{"rendered":"Butter cake recipe with cake mix: an easy, complete guide"},"content":{"rendered":"<h2><span class=\"ez-toc-section\" id=\"Butter_cake_recipe_with_cake_mix\"><\/span>Butter cake recipe with cake mix<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>A butter cake recipe with cake mix offers the best of both worlds: the convenience of a packet and the flavour of a homemade sponge. By enriching a standard box mix with butter, milk and a few clever tweaks, you can create a tender, buttery crumb that feels bakery\u2011quality with minimal fuss. In this guide, you will learn exactly how to mix, bake, flavour and store your cake, plus how to scale the method for different tins and occasions.<\/p>\n<p>Whether you are baking for a birthday, a relaxed weekend treat, or simply to learn a reliable base cake, this approach is flexible and friendly for busy home cooks. You will also find professional tips to avoid common pitfalls, a selection of topping ideas, and answers to the questions people most often ask about turning a packet mix into something special.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_is_a_butter_cake_recipe_with_cake_mix\"><\/span>What is a butter cake recipe with cake mix?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>At its core, a butter cake recipe with cake mix is a \u201cdoctored\u201d packet cake where you swap the usual oil and water for melted butter and milk (plus eggs), adding richness and a notable buttery flavour. Many cake mixes are engineered for ease; by changing the fat and liquid, you nudge the texture towards a classic British butter sponge while keeping the dependable rise and crumb you expect from a mix.<\/p>\n<p>Most standard vanilla or \u201cyellow\u201d mixes work beautifully. You can also adapt chocolate, lemon or spice mixes using the same method. If you are curious about the tradition of butter cakes and how they differ from oil\u2011based sponges, the broad overview in <a href=\"https:\/\/en.wikipedia.org\/wiki\/Butter_cake\" target=\"_blank\" rel=\"noopener\">Wikipedia\u2019s article on butter cake<\/a> is a useful starting point.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients_for_a_reliable_butter_cake_recipe_with_cake_mix\"><\/span>Ingredients for a reliable butter cake recipe with cake mix<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Here is a dependable formula you can scale. It works for most 425\u2013450 g (15\u201316 oz) box mixes. If your mix is slightly larger or smaller, adjust milk and butter by 10\u201315% as indicated.<\/p>\n<ul>\n<li>1 standard vanilla cake mix (425\u2013450 g)<\/li>\n<li>150 g unsalted butter, melted and cooled slightly (or very soft if using the creaming method)<\/li>\n<li>3 large eggs, at room temperature<\/li>\n<li>180 ml whole milk, at room temperature<\/li>\n<li>1 tsp vanilla extract (optional but recommended)<\/li>\n<li>60 g soured cream or full\u2011fat yoghurt (optional, for extra tenderness)<\/li>\n<li>Pinch of fine salt (only if your butter is unsalted and the mix tastes very sweet)<\/li>\n<\/ul>\n<p>Optional finishing glaze (quick and light):<\/p>\n<ul>\n<li>100 g icing sugar<\/li>\n<li>2\u20133 tbsp milk or lemon juice<\/li>\n<li>Lemon zest, vanilla, or a drop of almond extract to taste<\/li>\n<\/ul>\n<p>Why these choices work: butter adds depth of flavour and a luscious mouthfeel; milk supplies body and gentle browning; and a spoon of soured cream increases moisture without making the crumb greasy. The result is a butter cake recipe with cake mix that tastes closer to a traditional Victoria\u2011style butter sponge, yet remains predictable and simple.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Step%E2%80%91by%E2%80%91step_butter_cake_recipe_with_cake_mix\"><\/span>Step\u2011by\u2011step: butter cake recipe with cake mix<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"1_Prepare_tins_and_oven\"><\/span>1) Prepare tins and oven<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Heat the oven to 180\u00b0C (160\u00b0C fan) \/ Gas Mark 4.<\/li>\n<li>Grease and line two 20 cm (8\u2011inch) round tins with baking paper, or line a 23 cm (9\u2011inch) square tin. Light\u2011coloured tins help prevent over\u2011browning.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"2_Mix_the_wet_ingredients\"><\/span>2) Mix the wet ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>In a large bowl, whisk the eggs, milk and vanilla until smooth.<\/li>\n<li>Whisk in the melted (but not hot) butter. If using soured cream or yoghurt, whisk that in too.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"3_Add_the_cake_mix\"><\/span>3) Add the cake mix<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Tip in the dry cake mix and fold with a spatula until just combined. Avoid vigorous beating; overmixing can toughen the crumb.<\/li>\n<li>Let the batter rest for 3\u20135 minutes. This brief pause helps hydrate the starches and makes a more even crumb.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"4_Bake\"><\/span>4) Bake<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Divide the batter evenly between the tins and smooth the tops.<\/li>\n<li>Bake for 22\u201328 minutes (round tins) or 28\u201335 minutes (square tin), until the tops spring back and a skewer inserted in the centre comes out clean or with a few moist crumbs.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"5_Cool_and_finish\"><\/span>5) Cool and finish<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Cool in the tins for 10 minutes, then turn out onto a wire rack and peel off the paper.<\/li>\n<li>Glaze while just warm (for a delicate sheen), or cool completely and frost as you like.<\/li>\n<\/ul>\n<p>Tip: Another way to approach a butter cake recipe with cake mix is the \u201creverse creaming\u201d style. Beat very soft butter into the dry mix for 30\u201360 seconds until sandy, then add eggs and milk in two additions, mixing just to combine. This can produce a slightly finer, velvety crumb.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Pan_sizes_timings_and_temperature_guide\"><\/span>Pan sizes, timings, and temperature guide<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>These are typical timings for a standard oven. Always start checking a little early; each oven varies.<\/p>\n<ul>\n<li>2 x 20 cm (8\u2011inch) round layers: 22\u201328 minutes<\/li>\n<li>1 x 23 cm (9\u2011inch) square: 28\u201335 minutes<\/li>\n<li>1 x 33 \u00d7 23 cm (13 \u00d7 9\u2011inch) traybake: 28\u201336 minutes<\/li>\n<li>Bundt tin (10\u201312 cup): 40\u201355 minutes (grease thoroughly and dust with flour)<\/li>\n<li>Cupcakes (12\u201318 standard): 18\u201322 minutes<\/li>\n<li>Loaf tin (900 g): 45\u201360 minutes (cover loosely with foil if browning too quickly)<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"9%C3%9713_traybake_butter_cake_recipe_with_cake_mix_timing\"><\/span>9\u00d713 traybake: butter cake recipe with cake mix timing<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>For a birthday traybake, prepare one box using the base formula. Bake at 180\u00b0C (160\u00b0C fan) for around 30 minutes. Cool in the tin and spread with a simple icing sugar glaze or an easy buttercream.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Flavours_fillings_and_frostings\"><\/span>Flavours, fillings, and frostings<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Once you have the base batter, you can personalise your butter cake recipe with cake mix to suit any occasion. Here are balanced, reliable additions that won\u2019t throw off the texture.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Bright_lemon_drizzle_butter_cake_recipe_with_cake_mix_variation\"><\/span>Bright lemon drizzle (butter cake recipe with cake mix variation)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Add 1\u20132 tsp finely grated lemon zest to the batter.<\/li>\n<li>Replace 2\u20133 tbsp of the milk with fresh lemon juice.<\/li>\n<li>Make a drizzle by mixing 100 g icing sugar with enough lemon juice to pour. Spoon over while warm.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Classic_vanilla_with_jam_and_cream\"><\/span>Classic vanilla with jam and cream<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Stick to vanilla extract in the batter.<\/li>\n<li>Sandwich the layers with raspberry jam and lightly sweetened whipped cream (or buttercream for more structure).<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Chocolate_fudge_twist\"><\/span>Chocolate fudge twist<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Start with a chocolate cake mix. Add 2 tbsp cocoa plus 60 g melted dark chocolate to the batter.<\/li>\n<li>Frost with chocolate buttercream or a glossy ganache.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Marble_effect\"><\/span>Marble effect<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Reserve 200 g batter, mix in 1 tbsp cocoa and 1 tbsp milk, and swirl it through the plain batter in the tin.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Spiced_caramel\"><\/span>Spiced caramel<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Add 1 tsp ground cinnamon and a pinch of nutmeg to the dry mix.<\/li>\n<li>Finish with a thin caramel glaze and chopped toasted pecans.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Simple_frostings_that_suit_a_butter_cake_recipe_with_cake_mix\"><\/span>Simple frostings that suit a butter cake recipe with cake mix<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Vanilla buttercream: Beat 250 g very soft unsalted butter until pale; gradually beat in 500 g icing sugar, a pinch of salt, 2 tsp vanilla, and 2\u20133 tbsp milk until spreadable.<\/li>\n<li>Cream cheese frosting: Beat 200 g soft unsalted butter until smooth; beat in 300 g chilled full\u2011fat cream cheese and 400\u2013450 g icing sugar, plus vanilla and a pinch of salt. Keep chilled.<\/li>\n<li>Glaze icing: 100 g icing sugar with 2\u20133 tbsp milk, plus vanilla or citrus zest.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Techniques_that_make_a_difference\"><\/span>Techniques that make a difference<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Room\u2011temperature ingredients mix more easily and trap air for a lighter crumb.<\/li>\n<li>Melted butter should be cool to the touch; hot butter can scramble the eggs and deflate the batter.<\/li>\n<li>Do not overmix after adding the dry mix. Stop as soon as the streaks disappear.<\/li>\n<li>Let the batter rest for a few minutes before baking to reduce tunnelling and improve texture.<\/li>\n<li>Rotate tins once, two\u2011thirds through baking, if your oven has hot spots.<\/li>\n<li>Test carefully: pull the cake when the centre springs back and the skewer shows only moist crumbs.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Common_mistakes_and_how_to_fix_them\"><\/span>Common mistakes and how to fix them<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Greasy_or_heavy_texture\"><\/span>Greasy or heavy texture<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><\/p>\n<div id='video-container' data-video-id='J1WkSWBQoAU' style='width:100%; height:auto; max-width:587px; position: relative;'>\n<div class='image-video-plugin' style='background:url(\"https:\/\/img.youtube.com\/vi\/J1WkSWBQoAU\/0.jpg\") center no-repeat; background-size: cover;'><\/div>\n<p>        <span class='youtube-play-button'><\/span><br \/>\n        <noscript><a href=\"https:\/\/www.youtube.com\/watch?v=J1WkSWBQoAU\" target=\"_blank\" rel=\"noopener\"><\/a><\/noscript>\n    <\/div>\n<p><\/p>\n<p>Too much butter or underbaking can leave a greasy feel. Weigh your butter accurately and bake until a skewer shows only a few crumbs. If you prefer a very light crumb, reduce butter to 130 g and add 1 extra egg white next time.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Tough_or_rubbery_crumb\"><\/span>Tough or rubbery crumb<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>This is usually from overmixing. Fold the cake mix in gently. A butter cake recipe with cake mix needs only minimal stirring once the dry ingredients are added.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Sunken_centre\"><\/span>Sunken centre<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Common causes include opening the oven door too early or an oven that runs cool. Check your oven temperature with an oven thermometer and avoid checking before the 20\u2011minute mark for small tins. If it does sink slightly, hide it under frosting or turn it into a trifle.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Over%E2%80%91browned_edges\"><\/span>Over\u2011browned edges<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Use light\u2011coloured tins, bake on the middle shelf, and consider reducing the fan temperature by 20\u00b0C. You can also line the sides of the tin with a collar of baking paper.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Crumbly_when_slicing\"><\/span>Crumbly when slicing<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Let the cake cool fully. For layered cakes, chill the layers for 30 minutes before trimming or stacking. A butter cake recipe with cake mix will slice more neatly when cool.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Make%E2%80%91ahead_storage_and_freezing\"><\/span>Make\u2011ahead, storage, and freezing<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Unfrosted layers keep well, tightly wrapped, at room temperature for 2\u20133 days. If your kitchen is very warm, store in the fridge but bring to room temperature before serving. Frosted cakes last 3\u20134 days, depending on the icing; cream cheese frosting should be refrigerated.<\/p>\n<p>To freeze: wrap completely cooled layers tightly in cling film and then in foil. Freeze for up to 2 months. Thaw, still wrapped, at room temperature for a few hours to minimise condensation. This works brilliantly for party prep when you want a stress\u2011free butter cake recipe with cake mix ready to finish on the day.<\/p>\n<p>For food safety guidance on chilled desserts and leftovers, the UK\u2019s <a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/chilling\" target=\"_blank\" rel=\"noopener\">Food Standards Agency advice on chilling and storage<\/a> is clear and practical.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Nutrition_and_ingredient_swaps\"><\/span>Nutrition and ingredient swaps<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Margarine or baking spread: You can use it, but flavour will be less buttery. If you choose a spread, pick one with around 70\u201380% fat and reduce the milk by a tablespoon to avoid an overly soft batter.<\/li>\n<li>Dairy\u2011free: Use a plant\u2011based \u201cbutter\u201d block and your preferred unsweetened plant milk. Check that the cake mix is dairy\u2011free and suitable for your diet.<\/li>\n<li>Gluten\u2011free: Use a reputable gluten\u2011free cake mix and add 1 extra egg white or 1 tbsp oil if the crumb seems dry; gluten\u2011free blends can absorb more liquid.<\/li>\n<li>Less sweet: The sweetness is mostly set by the mix. Opt for a tangy cream cheese frosting, use citrus zest, or add a lightly salted glaze to balance.<\/li>\n<li>Extra moisture: For a very plush texture, keep the butter at 150 g and add the 60 g soured cream. Do not exceed this or the cake can be dense.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Serving_ideas_and_occasions\"><\/span>Serving ideas and occasions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Everyday traybake with sprinkles: Quick glaze and colourful sprinkles for a nostalgic school\u2011cake vibe.<\/li>\n<li>Layered celebration cake: Fill with jam and vanilla buttercream, finish with a smooth coat and simple piped border.<\/li>\n<li>Afternoon tea loaf: Bake in a loaf tin, cool, and serve sliced with a cup of tea.<\/li>\n<li>Birthday cupcakes: Top with swirls of buttercream and a little grated chocolate or lemon zest.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Tidy_timings_planning_your_bake\"><\/span>Tidy timings: planning your bake<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Day before: Bake the layers, cool, wrap and rest. Buttercream can also be made ahead and refrigerated.<\/li>\n<li>On the day: Bring buttercream to room temperature and re\u2011whip briefly. Fill and frost the cake 2\u20134 hours before serving.<\/li>\n<li>Transport: Chill briefly to set the frosting if travelling; the crumb from a butter cake recipe with cake mix holds up well.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Recommended_external_resources\"><\/span>Recommended external resources<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>If you\u2019d like to explore techniques that complement a butter cake recipe with cake mix, these guides are reliable and detailed.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.bbcgoodfood.com\/howto\/guide\/how-bake-cake\" target=\"_blank\" rel=\"noopener\">BBC Good Food: how to bake a cake<\/a> \u2013 a straightforward primer on mixing, tin prep and doneness.<\/li>\n<li><a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2019\/04\/15\/how-to-doctor-a-cake-mix\" target=\"_blank\" rel=\"noopener\">King Arthur Baking: how to doctor a cake mix<\/a> \u2013 practical tweaks for flavour and texture.<\/li>\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/Butter_cake\" target=\"_blank\" rel=\"noopener\">Butter cake on Wikipedia<\/a> \u2013 background on butter\u2011based cakes and variations.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Related_articles\"><\/span>Related articles<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Enjoy keeping a baking journal? These language and notation refreshers can be handy when you label bakes or note batch tweaks for future improvements.<\/p>\n<ul>\n<li><a href=\"https:\/\/oracioncristiana.org\/en\/numerous-synonym\/\">useful synonyms for \u201cnumerous\u201d<\/a><\/li>\n<li><a href=\"https:\/\/oracioncristiana.org\/en\/xvi-roman-numerals\/\">how Roman numerals work<\/a><\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Frequently_asked_questions_about_butter_cake_recipe_with_cake_mix\"><\/span>Frequently asked questions about butter cake recipe with cake mix<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Why_swap_oil_for_butter_in_a_cake_mix\"><\/span>Why swap oil for butter in a cake mix?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Butter brings flavour and a rich mouthfeel that oil cannot deliver. It also firms when cool, helping layers hold their shape for neat slicing. Using butter, milk and eggs transforms the texture of a packet mix into something closer to a classic British sponge.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Can_I_make_cupcakes_using_this_butter_cake_recipe_with_cake_mix\"><\/span>Can I make cupcakes using this butter cake recipe with cake mix?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Yes. Fill paper cases two\u2011thirds full and bake at 180\u00b0C (160\u00b0C fan) for 18\u201322 minutes. This quantity makes 12\u201318 standard cupcakes depending on case size. Cool before icing.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Do_I_have_to_use_soured_cream_or_yoghurt\"><\/span>Do I have to use soured cream or yoghurt?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>No, it is optional. It adds a little extra tenderness and moisture, but the recipe works nicely without it. If you skip it, keep the butter at 150 g and the milk at 180 ml.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Which_cake_mixes_work_best_for_a_butter_cake_recipe_with_cake_mix\"><\/span>Which cake mixes work best for a butter cake recipe with cake mix?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Vanilla, yellow, white or butter\u2011flavoured mixes are ideal. Lemon and chocolate mixes also adapt well. Avoid mixes that already include a high proportion of fat or special fillings, as the texture may become too rich when adding butter.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"How_do_I_know_when_the_cake_is_done\"><\/span>How do I know when the cake is done?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The centre should spring back when lightly pressed, and a skewer should come out clean or with a few moist crumbs. The edges will pull very slightly from the tin. If in doubt, check again after 2 minutes rather than overbake.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Can_I_reduce_the_butter_for_a_lighter_cake\"><\/span>Can I reduce the butter for a lighter cake?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Yes. For a lighter crumb, reduce butter to 130 g and add one extra egg white. The cake will be<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Butter_cake_recipe_with_cake_mix\" >Butter cake recipe with cake mix<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#What_is_a_butter_cake_recipe_with_cake_mix\" >What is a butter cake recipe with cake mix?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Ingredients_for_a_reliable_butter_cake_recipe_with_cake_mix\" >Ingredients for a reliable butter cake recipe with cake mix<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Step%E2%80%91by%E2%80%91step_butter_cake_recipe_with_cake_mix\" >Step\u2011by\u2011step: butter cake recipe with cake mix<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#1_Prepare_tins_and_oven\" >1) Prepare tins and oven<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#2_Mix_the_wet_ingredients\" >2) Mix the wet ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#3_Add_the_cake_mix\" >3) Add the cake mix<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#4_Bake\" >4) Bake<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#5_Cool_and_finish\" >5) Cool and finish<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Pan_sizes_timings_and_temperature_guide\" >Pan sizes, timings, and temperature guide<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#9%C3%9713_traybake_butter_cake_recipe_with_cake_mix_timing\" >9\u00d713 traybake: butter cake recipe with cake mix timing<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Flavours_fillings_and_frostings\" >Flavours, fillings, and frostings<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Bright_lemon_drizzle_butter_cake_recipe_with_cake_mix_variation\" >Bright lemon drizzle (butter cake recipe with cake mix variation)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Classic_vanilla_with_jam_and_cream\" >Classic vanilla with jam and cream<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Chocolate_fudge_twist\" >Chocolate fudge twist<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Marble_effect\" >Marble effect<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Spiced_caramel\" >Spiced caramel<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Simple_frostings_that_suit_a_butter_cake_recipe_with_cake_mix\" >Simple frostings that suit a butter cake recipe with cake mix<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Techniques_that_make_a_difference\" >Techniques that make a difference<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Common_mistakes_and_how_to_fix_them\" >Common mistakes and how to fix them<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Greasy_or_heavy_texture\" >Greasy or heavy texture<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Tough_or_rubbery_crumb\" >Tough or rubbery crumb<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Sunken_centre\" >Sunken centre<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Over%E2%80%91browned_edges\" >Over\u2011browned edges<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Crumbly_when_slicing\" >Crumbly when slicing<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Make%E2%80%91ahead_storage_and_freezing\" >Make\u2011ahead, storage, and freezing<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Nutrition_and_ingredient_swaps\" >Nutrition and ingredient swaps<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-28\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Serving_ideas_and_occasions\" >Serving ideas and occasions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-29\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Tidy_timings_planning_your_bake\" >Tidy timings: planning your bake<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-30\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Recommended_external_resources\" >Recommended external resources<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-31\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Related_articles\" >Related articles<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-32\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Frequently_asked_questions_about_butter_cake_recipe_with_cake_mix\" >Frequently asked questions about butter cake recipe with cake mix<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-33\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Why_swap_oil_for_butter_in_a_cake_mix\" >Why swap oil for butter in a cake mix?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-34\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Can_I_make_cupcakes_using_this_butter_cake_recipe_with_cake_mix\" >Can I make cupcakes using this butter cake recipe with cake mix?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-35\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Do_I_have_to_use_soured_cream_or_yoghurt\" >Do I have to use soured cream or yoghurt?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-36\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Which_cake_mixes_work_best_for_a_butter_cake_recipe_with_cake_mix\" >Which cake mixes work best for a butter cake recipe with cake mix?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-37\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#How_do_I_know_when_the_cake_is_done\" >How do I know when the cake is done?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-38\" href=\"https:\/\/oracioncristiana.org\/en\/butter-cake-recipe-with-cake-mix\/#Can_I_reduce_the_butter_for_a_lighter_cake\" >Can I reduce the butter for a lighter cake?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Butter cake recipe with cake mix A butter cake recipe with cake mix offers the best of both worlds: the convenience of a packet and the flavour of a homemade sponge. By enriching a standard box mix with butter, milk and a few clever tweaks, you can create a tender, buttery crumb that feels bakery\u2011quality &hellip;<\/p>\n","protected":false},"author":2,"featured_media":78139,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-78138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chiristian"],"_links":{"self":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/posts\/78138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/comments?post=78138"}],"version-history":[{"count":0,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/posts\/78138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/media\/78139"}],"wp:attachment":[{"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/media?parent=78138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/categories?post=78138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oracioncristiana.org\/en\/wp-json\/wp\/v2\/tags?post=78138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}