If you’re one of those people who makes their cakes from scratch, I applaud you! But this post is not for you.
It’s for the rest of us, who either enjoy the boxed cake just as much as your fresh one, or for those who simply just don’t have the time to start from scratch!
Here are some awesome ingredient swaps to help boost the flavor and density of your next cake!
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.
Chocolate is much like coffee; they’re both beans and very closely related. You make coffee with hot water to allow the beans to brew and develop flavor. 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:
(These swaps work great for Funfetti Mix too!)
Milk- Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix.
Egg Whites- Not adding the yolks to the cake makes the cake fluffy and whiter! But taking out the egg yolks removes fat so add an extra two tablespoons of butter (or, one tablespoon of melted butter per each removed egg yolk.)
Vanilla- Add 1/2 teaspoon of vanilla extract for better flavor. The flavor agents in the box mix are old and tend to lose flavor as they sit on the store shelves.
For All Cake Mixes:
Melted Butter- Use Butter instead of oil. They’re both fat but butter taste better! Box recipes call for vegetable oil because it’s easier. But, how difficult is melting a stick of butter in the microwave? The butter adds a richness and depth of flavor that most boxed cake mixes are missing.