Box Cake Mix Upgrades…
As a mom and grandmother who bakes I just assume everyone knows what I know. Thinks like I think… In our post lock-down world I think even harder about the plight of home school moms and caregivers. I’m making some suggestions and hoping they salt the clouds of discovery for each of you.
Read on for some of the best hacks I’ve learned for making boxed cake mixes taste homemade.
Try using melted butter instead of oil
It’s no secret that butter makes everything better. Instead of using the oil the boxed recipe calls for, simply swap it for the same amount of melted butter. It’s an easy way to create a delectable cake that tastes homemade.
Adding an extra egg makes a cake super moist. I usually use 4-6.FYI- For an extra-moist cake, add one more egg than the boxed recipe calls for. The fat in the eggs lends richness to the final product, making it a more decadent experience.
Using HALF N HALF will result in a richer flavor than water. If you have dairy or nondairy milk in your fridge, sub the water the box calls for with it. Whole milk will add extra decadence to your cake. But I also love using buttermilk for chocolate cake mixes or coconut milk for a tropical spin. I also often add ½ Cup Sour Cream, Cream Cheese or Ricotta for additional richness.
For special occasions, put a little extra effort in by making your own frosting
I am a huge advocate of cutting corners — it’s why I love boxed dessert mixes. But if you’re whipping up a cake for a special occasion, put in a little extra elbow grease by topping it with homemade frosting. Even if you use only this one piece of advice, you’ll trick people into thinking you went all out on your dessert.
Mayo is the secret ingredient for richer cakes
Mayo in a cake might sound gag-inducing, do yourself a favor and listen. The eggs and oil in mayonnaise are perfect for ramping up the richness in your cakes. All you need to do is sub the oil for the same amount of mayonnaise. Thank me later.
I prefer Dukes or Hellman mayonnaise, Just skip olive- or avocado-oil varieties for this application.
Brighten up your dessert with citrus
Zesting your favorite citrus fruits into your batter will add a subtle edge to your cake. I love orange or lime zest paired with vanilla or coconut mixes, and lemon zest is also great in yellow or pound cakes. Don’t let the juice go to waste either. Freshly squeezed orange juice can replace the water in a recipe, but if you use lemon or lime juice, be stingier to avoid a sour situation.