FAQs
Mix in room-temperature cream cheese, ricotta, sour cream, whole-fat yogurt, or peanut butter in addition to the fat called for on the box to yield even richer cakes.
How to make a cake mix taste like a bakery cake? ›
Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.
What does adding an extra egg to a box cake mix do? ›
Add an Extra Egg
Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.
How do you make a box cake taste like Paula Deen? ›
Replace water with milk for more flavor and moisture. Replace the oil with melted butter for more flavor. For chocolate cakes, try replacing the water with cooled coffee. The coffee intensifies the chocolate flavor.
What makes a box cake fluffier? ›
"Adding an additional egg creates a richer, fluffier cake," says Waterson. Tack on an additional egg than what's called for on the box while mixing, and mix as normal. Egg whites: Egg yolks contain more fat than egg whites. For a light, airy cake, swap out whole eggs for egg whites.
How to make box cake dense and moist? ›
You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake's flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box.
What does adding mayonnaise to cake mix do? ›
All this means that adding mayonnaise to the cake batter boosts the moisture of the final product—and leaves none of its characteristic taste. Testing showed that using oil or butter instead of mayo made for a drier cake, but keeping the eggs in addition to the mayonnaise improved richness and springiness.
What does sour cream replace in a boxed cake mix? ›
The best way to use sour cream with a boxed cake mix is to use it to replace the other liquids in the recipe, like milk or water. You can add up to a cup, or essentially the same amount of liquid you were originally meant to add, per the manufacturer's instructions.
Do professional bakers use box cake mix? ›
As a professional baker, I don't often use boxed mixes, but I appreciate how easily they bring a cake together. I think premade mixes are great for beginners gaining confidence around the kitchen and also for last-minute cake "emergencies."
What makes a cake mix rise better? ›
Add a leavening agent to the flour. Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise.
You can do a few things:
- Spoon a sweet syrup over the top of the cake so it permeates into the cake.
- Top with a butter frosting made with icing sugar.
- Slice in half horizontally and fill with jam and sweetened whipped cream.
How to doctor up a box cake mix? ›
Enhance With Extracts
Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest. Although more expensive, vanilla bean paste or fresh vanilla beans will provide even richer flavor to a boxed mix.
How do you plus up a box cake mix? ›
Here are THE BEST Tricks On How To Make Box Cake Better!
- Use milk instead of water. ...
- Add extra eggs. ...
- Add sugar and flour to the dry mix. ...
- Use coffee instead of water for chocolate cakes. ...
- Sour Cream is perfect for adding moisture and rich flavor. ...
- Pudding adds moisture and flavor.
What if I only have 2 eggs for a cake mix? ›
Whisk together water, oil, and baking powder.
This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.
Should you beat eggs before adding to cake mix? ›
For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.
What happens if you add too much egg to cake? ›
Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.