Holiday Vegan Cake Hacks Using Boxed Cake Mix

The holidays are all about dessert, but let’s be honest, most don’t have the time (or patience) to bake a cake completely from scratch. That’s exactly why my better boxed vegan cake recipe has become one of my most popular. It’s been tested over and over, turns out consistently moist and fluffy, and works with almost any boxed cake mix on the market.

Once you’ve made the cake base, the fun part is customizing it. With just a few measured add-ins like extracts, spices, or simple mix-ins, you can turn that same cake into a fun holiday flavor. Same goes for frostings which you can turn into a more homemade version with some extracts, flavorings and whipping them using a mixer. Below are some holiday variations, all with exact amounts so you can recreate them but feel free to add your own spin! Just be careful with some extracts as you can always add more but can’t take it away. Whether you’re baking for a holiday gathering, gifting a cake, or just want something festive, these cakes are easy and perfect for making with kids.

This recipe has been one of our most popular EVER backed by great reviews praising the texture and flavor!

About my better boxed cake recipe

My better boxed vegan cake recipe was built around one simple goal: take a standard boxed cake mix and make it reliably better without overcomplicating it. The method has been thoroughly tested across different brands and flavors and has proven to be incredibly forgiving, which is why it’s become one of my most popular and shared recipes. By using a short list of easy-to-find vegan ingredients, the cake bakes up moist, tender, and evenly structured every single time with no dense centers, gummy texture, and no guessing. It’s the kind of base recipe you can trust for everyday baking and special occasions, which makes it perfect for seasonal and holiday variations.

Holiday Variations:

All of these use one standard boxed cake mix and one standard sized can of frosting (yes, most are vegan friendly!). Duncan Hines is my preferred brand for both. My basic better boxed cake recipe is below and just add the flavor boosts to the batter before baking.

Peppermint Mocha Cake

Boxed mix: Chocolate

Flavor boosts for batter: 1 tsp instant espresso powder + 1/2 tsp peppermint extract

Frosting: canned chocolate or vanilla frosting + 1/2 tsp peppermint extract (you can even tint the vanilla frosting pink!)

Topping: crushed peppermint candies, candy canes and/or crushed peppermint sandwich crème cookies

Tip: Whip canned frosting for 2–3 minutes before using with a hand or stand mixer. It becomes lighter, creamier, and spreads like homemade buttercream.

Sugar Cookie Cake (pictured in this post)

Boxed mix: Vanilla or yellow

Flavor boosts for batter: 1/2 tsp almond extract + 1/2 tsp vanilla extract (optional 1/4 teaspoon cake batter extract)

Frosting: Vanilla or cream cheese (yes, most are vegan friendly!) canned frosting + 1/2 tsp almond extract

Topping: 2-3 tbsp vegan sprinkles

Gingerbread Spice Cake

Boxed mix: Spice cake mix

Flavor boosts for batter: 1 tsp ground ginger + 1/2 tsp cinnamon + 1/4 tsp ground cloves

Frosting: Vanilla canned frosting + 1/2 tsp cinnamon

Topping: Light dusting of cinnamon

Orange Cranberry Cake

Boxed mix: Yellow or orange supreme

Flavor boosts for batter: Zest of 1 medium orange + 1/2 cup dried cranberries

Frosting: Vanilla canned frosting + 1/2 tsp orange zest

Topping: Optional extra dried cranberries or orange zest

Eggnog-Inspired Cake

Boxed mix: Yellow (sub vegan eggnog for the milk in the recipe)

Flavor boosts for batter: 1/2 tsp nutmeg + 1/2 tsp cinnamon + 1 tsp rum or 1/2 tsp rum extract (optional)

Frosting: Vanilla canned frosting + pinch of nutmeg

Topping: Light dusting of cinnamon

Chocolate Orange

Cake mix: Chocolate

Flavor boost: Zest of 1 orange

Frosting: Chocolate canned frosting + ½ tsp orange zest

Topping: Optional chocolate chips, shavings or curls

Holiday Spice Latte Cake

Cake mix: Spice or chocolate

Flavor boost: 1 tsp instant espresso powder + 1/2 tsp cinnamon + 1/4 tsp nutmeg

Frosting: Vanilla or chocolate canned frosting + pinch of cinnamon or espresso powder

Topping: Optional shaved chocolate or dust of cinnamon

Marshmallow Hot Cocoa Cake

Cake mix: Chocolate

Flavor boost: 1/2 tsp almond extract + 1/2 cup vegan mini or regular chocolate chips folded in

Frosting: Chocolate canned frosting + 1/4 cup vegan mini marshmallows lightly pressed on top

Topping: Optional dusting of cocoa or shaved vegan chocolate

The holidays don’t have to mean hours in the kitchen or stressing over complicated recipes. With my tested (and viral!) better boxed vegan cake base, you can create festive cakes that look impressive and taste amazing.

So grab your favorite boxed mix, pick a holiday flavor variation, whip up that canned frosting, and enjoy a cake that’s moist, fluffy, and 100% crowd-pleasing. Trust me, once you’ve tried these flavor boosts, this better boxed vegan cake will become a holiday staple you’ll reach for year after year.

FAQs

Can I make this in different pan sizes?

Yes! This recipe is versatile:

8- or 9-inch round cake pans: Standard size works perfectly; bake 24-30 minutes, checking sooner than later for doneness as all ovens vary.

9×13-inch pan: Bake at 350°F for 33–40 minutes. Check the center with a toothpick; if it jiggles, add a few minutes.

Mini loaf pans: Bake at 350°F for 22–28 minutes. Start checking at 20 minutes.

Standard loaf pan (8×4 or 9×5): Bake at 350°F for 40–50 minutes. Tent with foil if the top browns before the center is set.

Cupcakes (12-count standard muffin tin): Fill 2/3 full and bake at 350°F for 18–22 minutes. Toothpick should come out clean; tops should spring back lightly.

Pro Tips: Preheat the oven fully, rotate pans halfway for even baking, and always rely on the toothpick test.

Can I use different brands of boxed cake mix?

Yes, but my preferred and tested brand is Duncan Hines. I’ve tested quite a few and most boxed cake mixes work pretty well for this recipe, but I feel Duncan Hines is the best.

Extra Tips for Success

• Always preheat the oven fully.
• Rotate pans halfway through for even baking.
• Use a foil tent for taller cakes (loaf or round) to prevent over-browning.
• Toothpick or using a cake tester is the most reliable way to check doneness for any pan type.

Can I freeze the cake?

Yes, an unfrosted cake can be frozen. Bake and cool completely, then wrap tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the fridge before frosting. Cupcakes freeze beautifully as well.

Tried this recipe? DM me or tag your photo on Instagram @bigboxvegan and don’t forget to rate and review!

Better Boxed Vegan Cake Base

Recipe by Kreg

5.0 from 2 votes

Course: Desserts, Easy Eats, RecipesCuisine: CakeDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Make a boxed cake mix amazing and vegan!

Cook Mode

Keep the screen of your device on

Ingredients

• 1 boxed cake mix (see notes)

• 2/3 cup vegan yogurt (5 oz) or vegan sour cream

• 2/3 cup vegetable oil

• 3/4 cup vegan milk

• 1 teaspoon lemon juice, apple cider or white vinegar

• 1 tablespoon Potato starch or cornstarch (see notes)

Directions

• Preheat oven to 350°. Spray or butter a 9×13 baking pan (you can dust lightly with some flour as well or use a baking spray with flour mixed in — not entirely necessary, but helps remove the cake easier later). Whisk the lemon juice or vinegar into the vegan milk and set aside to curdle and thicken slightly for a few minutes.
• Place the boxed mix in a large mixing bowl and add the rest of the ingredients and mix with a hand mixer for 1-2 minutes until completely combined scraping down the sides of the bowl once or twice.
• Pour the mixture into the prepared pan and level out evenly with a spoon or knife (this will make it look nicer when baked). Tap the pan on the counter a few times to remove any large air bubbles and bake for 25-30 minutes or until a cake tester comes out clean.
• Cool completely then frost if desired.

Recipe Video

Notes

• Use a standard boxed cake mix that typically calls for 3 eggs, 1/2 cup oil and 1 cup water. I preferred Duncan Hines brand (their Dolly Parton mixes work great too) and found those to work the best in my testing, but also tried Pillsbury and many store brands as well.
• Use your favorite vegan yogurt or sour cream. If you vegan sour cream is extremely thick, thin it out a bit with some vegan milk to loosen it up.
• Use a plain vegan milk but vanilla would work too.
  
• Potato starch is my favorite but can be substituted with cornstarch or arrowroot powder. You could use finely ground flax meal or a powdered egg replacer as well.
• There are gluten free boxed cake mixes out there but I have not tested them yet with my recipe. They might work but proceed at your own risk.

Did you make this?

Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan

Pin this recipe!

Follow @bigboxvegan on Pinterest

Like Big Box Vegan on Facebook!

Follow us on Facebook