As an avid baker, I’m tired of being embarrassed to admit that I am a huge fan of cake mix. There’s no doubt that homemade cake has superior flavor, but there's also no denying the ease of a quick and ready-to-go mix. Cake mix is there for you, whether there are store shortages or you just need something fast. But it’s even better when you can have the convenience of a boxed cake mix with the personal touch of homemade cakes. Any cake mix can be enhanced by using just a few tricks —here are a few to try.
Most cake mixes call for water in the ingredients list, but you can substitute water with something with more depth and richness, like milk (dairy or non-dairy). The added fat in milk will yield a moister cake, improving both the flavor and density for your dessert. If you aren’t into milk, try swapping other liquids like juice (best with vanilla/yellow cake mixes), coffee or stout beer (especially for chocolate cake mixes) to add some extra flavor to your cake.
Soda
My favorite hack (or as I like to think of it, sorcery) is to mix a 12-ounce can of soda with a standard cake mix. I omit the eggs and oil in this case. The carbonation in soda causes its fizz, making it a great leavening agent, which lends a light, moist texture to baked goods.
Butter
It goes without saying that butter has a lot more flavor than vegetable oil, and simply substituting softened or melted butter for the oil will give you a cake with a much richer flavor. Butter leads to a much better texture, too. But if you want to stick with oil, try turning your vanilla or yellow boxed cake mix into an olive oil cake by substituting olive oil for the vegetable plus a tablespoon of grated lemon zest.
Most boxed mixes call for adding three eggs; the eggs act as an emulsifier and help bind the other ingredients together. For a special occasion, opt for four eggs instead of three to enhance the richness of the cake. The extra fat from the egg yolk will create a cake with more substance that tastes a little more luxurious.
Flavored extracts
A little more vanilla is never a bad thing, so consider boosting the flavor of any boxed mix with a teaspoon of vanilla extract. Or, go the extra mile and try making your own Mezcal Vanilla Extract. While vanilla is always an excellent tried-an-true option, any extract can enhance the flavor of your cake. Play around with using other extracts, like almond, peppermint, lemon, coconut, banana or orange, depending on your preferences.
Fruit
Turn your cake upside down! Line the bottom of your prepared cake pan with slices of your favorite fruit — apples, peaches, pineapple and strawberries work well here. Pour the cake mix on top, and you’ll have an upside-down cake.
Pudding
Combine pudding mix with cake mix for additional flavor, moisture, and texture. This trick gives any cake mix a more homemade feel and taste because of the added fat from the dry pudding mix.
Mix-ins
Cakes with mix-ins always taste more special, so consider stirring in a cup of a chopped, dry extra ingredient like chocolate chips, sprinkles (for that celebration vibe), shredded coconut, blueberries, dried pineapple or nuts. You can (and should) also add mix-ins to your frosting, or use them for decorations on top of the frosted cake.
Homemade frosting
Lastly, once you've let your cake cool down, add that homemade touch by making a homemade frosting to elevate any cake. Try some of our best homemade frostings to make your cake next-level.
Boxed cake mixes can take on a lot of extra flavor and a little more liquid, so don't be afraid to add a splash of vanilla or almond extract to a white cake or a little coffee extract to a chocolate cake. Fresh lemon or orange zest is wonderful in a lemon cake and also divine in a yellow or white cake.
Why are eggs so important in a cake? Eggs, much like soy are emulsifiers and they help to hold the rest of the ingredients together. This creates more structure in your cake or baked goods. Adding an extra yolk will only help to hold the batter together better.
The directions on the back of the box will tell you to add vegetable oil; for a denser crumb and bigger flavor, swap in unsalted butter. Melted butter can be used in the same quantity and manner as the fat called for in any boxed cake recipe.
"It adds a subtle tang to the flavor or baked goods. The fat contributes to moistness and richness that makes tender cakes," says Samantha Seneviratne, author of The Joys of Baking: Recipes and Stories for a Sweet Life. What's the Difference Between Créme Fraîche and Sour Cream?
Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.
"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.
Bump up the flavor by adding ½ to 1 teaspoon of vanilla extract. Making a spice cake? Add a little rum, almond, or orange extract as well. If you're making a white or yellow cake, add a teaspoon or two of fresh lemon or lime zest, or a bit of juice.
In particular, whole milk and buttermilk add more fat and flavor to recipes. They can also make your cakes richer and more decadent. Consider soda, juice, or brewed coffee as flavor additives if you want a non-dairy option. If you want to step out of the box, try stout beer in chocolate cake.
Firstly, you need to mix your baking powder/bicarbonate of soda through your flour before you add this to the mixture. These two ingredients are the most common raising agents in baking, so I've focused on them here (also make sure they are in date!).
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.
The average cake mix calls for the most boring of liquids: water. Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake.
Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.
If healthfulness is a big factor in your cake consumption, this might be a winning argument for you for homemade over boxed mix. MAKE OR BUY? Honestly, we could go either way with this one. The box mix is about $1.50 cheaper and requires less effort, energy, and attention.
Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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