How To Make Boxed Cake Mix Better Recipe 485
HOW TO MAKE BOXED CAKE MIX BETTER RECIPE - (4.8/5)
Provided by Golfwidow7
Number Of Ingredients 1
Steps:
- For Chocolate Cake Mix: *Hot Water- Add the amount of water the recipe calls for but use HOT water. It makes it taste CHOCOLATE-IER. Hot water allows the cocoa in the mix to "bloom" or, develop its flavor. Think about chocolate as if it were coffee; they're both beans and very closely related. You make coffee with hot water to allow to beans to brew and develop flavor. Why not do the same with cocoa? That cocoa powder has been sitting in the box for a while-you need to wake the flavor up! *Eggs + yolks- Extra YOLKS means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you'd find in a bakery cake! For White Cake Mix: *Milk- Add MILK, not water, when your box mix call
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- Scrape down sides and bottom of bowl. Add powdered sugar, 1 cup at a time, alternating with milk.
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Estimated Reading Time 4 mins
- Add More Eggs. To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues).
- Walk Away from Water. Water tastes like, well, water! Swap it out for another liquid, preferably something with flavor and fat. Substitute whole milk or your favorite non-dairy milk (almond and coconut milk work especially well).
- More Fat, More Flavor. Most box cake recipes call for vegetable or canola oil. The only trouble is, these oils have almost no flavor. Replace the oil with an equal amount of melted butter (and a pinch of salt if using unsalted butter), to boost richness.
- Amp Up the Chocolate. Boost the flavor of a boxed chocolate cake mix by adding hot water instead of tap. The hot water helps to "bloom" the cocoa (just like adding hot water to coffee grounds).
- Top Up the Tasty Bits. The vanilla powder added to your boxed cake mix might be past its prime. Bump up the flavor by adding ½ to 1 teaspoon of vanilla extract.
- Love Up the Layers. After baking and cooling your cake, slice it in half or thirds, and add something special to those layers. For extra moisture and flavor, you can brush each layer with simple syrup, jam or marmalade, or even a bit of your favorite booze (like coffee-flavored liqueur for tiramisu cake or a bit of rum for a spiced orange cake).
- Poke Around. Another way to soak your cake in flavor is to poke holes in the cake, pour a flavored mixture over the top, and let it soak into the holes.
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- Add additional eggs. Add one more egg than the box says to transform your baked goods into superior desserts. The additional egg adds more fat to the batter, creating a richer, moister taste while also providing structure for a more tender cake.
- Use butter instead of oil. Most boxed cake mixes call for a neutral oil, such as canola or vegetable. Next time, try using melted butter in place of the oil in a 1-to-1 substitution.
- Replace water with milk or coffee. Using whole milk instead of water (with a 1-to-1 substitution) in the recipe will result in a richer, denser cake that tastes homemade.
- Go crazy with mix-ins. Amp up your baked goods with flavor boosters like lemon or orange zest, chocolate chips, sprinkles, chopped nuts, almond or vanilla extract, leftover candy, crushed cookies, seasonal jams or even soda.
- Whip it good. One common mistake with boxed cakes is not mixing the batter enough. For best results, whip the cake at medium speed for at least 3 minutes, until the texture and color of the batter have changed.
- Add sour cream or mayo. Yes, you read that right. Incorporating sour cream or mayonnaise into your batter will add moisture while giving it a little bit of tang.
- Add instant pudding mix. Next time you want to mask the boxed mix taste try adding a packet of instant pudding mix to your batter. It bumps up the flavor while keeping the cake super moist and soft.
- Brush cooled cake with simple syrup. Professional bakeries brush cooled cake layers with simple syrup (it’s just water and sugar, boiled until the sugar has dissolved) to help seal in moisture.
- Make your own frosting. Ditch that canned frosting (and its chemical taste) to make your own buttercream. You’ll be surprised at how easily it comes together and what a difference it makes to your cake.
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