Only Three!
1 box (approx. 15–18 oz / 430–500g) cake mix (any flavor: vanilla, chocolate, red velvet, lemon, etc.)
3 large eggs, room temperature
1 cup (240ml) whole milk (or buttermilk for extra richness)
✅ Optional Upgrades:
1 tsp vanilla extract (for enhanced flavor)
Zest of lemon or orange (if using corresponding flavors)
½ cup sour cream or Greek yogurt (for ultra-moist texture)
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
Preheat oven to the temperature listed on your cake mix box (usually 350°F / 175°C).
Lightly grease and flour a 9-inch round, square, or bundt pan—or line with parchment paper.
✅ Don’t skip greasing—this cake is rich and sticks easily!
2. Mix the Batter
In a large bowl:
Add the entire box of cake mix, 3 eggs, and 1 cup whole milk.
Using a whisk or hand mixer on medium speed, blend 1–2 minutes, until smooth, creamy, and free of lumps.
✅ No overmixing needed—just combine until uniform.
3. Pour & Bake
Gently pour the batter into your prepared pan.
Smooth the top with a spatula.
Place in the preheated oven and bake for the time specified on the box (typically 25–35 minutes).
✅ Rotate halfway for even baking (if your oven runs hot).
4. Test & Cool
When the timer goes off, insert a toothpick into the center.
If it comes out clean or with a few moist crumbs (not wet batter), it’s done.
Let cool in the pan on a wire rack for 15–20 minutes, then remove and cool completely before frosting (if desired).
5. Serve & Smile
Slice and serve as-is for a simple treat, or dress it up:
Dust with powdered sugar
Top with whipped cream or ice cream
Drizzle with chocolate, caramel, or fruit sauce
Pair with:
Coffee, tea, or cold milk
Fresh berries or sliced bananas
A candle and a wish
✅ Leftovers? Store covered—they stay fresh and delicious for days!
You Must Know
Use whole milk —low-fat versions may dry out the cake.
Room temperature eggs —help create a smoother, airier batter.
Don’t open the oven too soon —wait at least 20 minutes to avoid collapse.
Tastes better the next day! Flavors deepen and texture firms up.
Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
Store cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
Wrap tightly and refrigerate for longer freshness.
Freeze whole or sliced: Wrap in plastic + foil; thaw at room temp before serving.
Flavor Ideas & Twists
Chocolate
Peanut butter glaze, strawberries, whipped cream
Vanilla
Fresh peaches, lemon curd, blueberries
Red Velvet
Cream cheese frosting, holiday sprinkles
Lemon
Raspberry compote, honey drizzle, mint
Spice
Apple slices, cinnamon sugar, caramel
Serving Suggestions
Serve family-style on a cake stand with candles.
Great for potlucks—bring the whole dish!
Double the batch and freeze half for future joy.
Package in cellophane bags for edible gifts.
Cultural Context
Rooted in American convenience cooking and modern "life hack" trends, this recipe celebrates how simple ingredients—cake mix, eggs, milk—can become something deeply satisfying. Found at church suppers, creative kitchens, and midnight snack tables alike, it honors the joy of sharing food made with love—and zero guilt.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
Want more texture? Fold in chocolate chips, nuts, or sprinkles before baking.
Make ahead: Assemble 1–2 days ahead. Chill unbaked cake; add 5 mins to bake time.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use water instead of milk?
A: Technically yes—but milk adds richness and moisture. Don’t skip it if you want the best results.
Q: Why did my cake sink in the middle?
A: Likely underbaked or opened the oven too early. Follow time and resist peeking!
Q: Is this gluten-free?
A: Only if using GF cake mix.
Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ⅔ full. Bake at 350°F for 18–22 mins.
Q: Can I air fry it?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (milk), eggs, wheat (in cake mix).
Gluten-free option: Use certified GF cake mix.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed mixes and additives.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings (vanilla cake)
Calories: 240
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 38g
Fiber: 1g
Sugar: 24g
Protein: 4g
Sodium: 380mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with simplicity, soul, and someone who says, “Let’s make it together.”
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