How To Doctor Up A Cake Mix? - Coffee House and Pastries

1. A popular method for improving cake mixes is substituting buttermilk for all the liquid the box calls for.

How to Doctor up a boxed cake mix?

One of the easiest ways to learn how to doctor up a cake mix is by using additives. Try adding chocolate chips, chopped nuts, dried fruit, or coconut to your boxed cake mix. Try adding 1/2 teaspoon to 1 teaspoon of an extract to your boxed cake mix.

How do I bake a cake or cupcake?

Bake according to the directions on the back of the cake mix box. Ice the cake or cupcakes after they are completely cool. Note: If you have concerns about the ingredients in boxed cake mix and instant pudding, Thrive Market has some great organic and gluten free options. Adding pudding to cake mix makes the cake more moist, dense, and flavorful.

How to make a box cake mix taste better?

There are several boxed cake mix hacks that you can use to learn how to make a box cake taste better. This can including adding more egg, replacing oil with butter, or using milk instead of water. What Can You Add to a Box Cake Mix to Make it Better?

How do you make a cake taste like a real cake?

Use a convenient & inexpensive boxed cake mix along with a few staple pantry ingredients to ‘doctor up’ the cake mix. The result will be a perfectly moist, fluffy, rich cake that tastes like it came from a bakery. ** Thank YOU so much for visiting this post!

How do you make a box cake 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.

How do you make boxed box taste homemade?

Try adding a few of these tips to your box cake mix taste 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 is a secret ingredient to moisten cakes?

Olive oil in the batter is the secret to a moist, tender cake with lots of character.

What does adding pudding to a cake mix do?

Adding pudding to cake mix doesn’t change the flavor enormously, but it does help in making the cake moist and more homemade tasting. Also, the instant pudding can help cakes remain fresh longer. Due to these elements, a pudding mix is perfect for quick bread, sheet cakes, and bundt cakes.

What happens if you put more eggs in a cake?

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

Why is my box cake crumbly but moist?

What causes a cake to be dry and/or crumbly? A. To keep your cake from getting dry or crumbly, use all the eggs called for in the package directions and use large eggs, rather than small ones. If you’re not sure what size eggs you have, measure them: 3 whole large eggs equals 2/3 cup; 3 egg whites equals 1/2 cup.

Do bakers use box cake mix?

I have worked in quite a few bakeries and the majority of them use a cake mix when making their cakes. The basics of the cake mix is what you find in traditional store box mix, but then there are different added ingredients which make the cake the traditional bakery cake you are used to.

Does adding sour cream to cake mix make it moist?

Adding mayonnaise, sour cream, yogurt, or melted ice cream to boxed cake mix can make the finished product moist and rich. Swapping out ingredients, like oil for butter or milk for water, will take a boxed cake to the next level. Things like coffee, soda, and spices will help to amplify the flavors in a boxed cake.

What can you do with a cake mix?

19 Random and Delightful Things You Can Make with Boxed Cake Mix

Birthday Cake Shots. Steven Baboun.
Pumpkin Cake Mix Cinnamon Rolls.
Birthday Cake-Flavored Soft Pretzels.
Cake Batter Fudge.
3-ingredient Cake Mix Cookies.
Birthday Cake-Mix Bread.
Irish Creme Chocolate Trifle.
Cake Mix Gooey Butter Lemon Cookies.

How do you add moisture to dry a cake?

Here are five tips for how to moisten a dry cake once it’s already been baked.

Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry.
Soak your cake in milk.
Fill the cake with mousse or jam.
Frost the cake.
Stick it in the fridge.

How do you keep a cake moist?

How to keep cakes moist overnight. While the cake is still hot, wrap it with a layer of plastic wrap, then a layer of aluminum foil, and put it in the freezer. The water created by the cake’s residual heat will keep it moist (but not too moist) in the freezer.

Do more eggs make a cake moist?

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!

What happens when you add jello to cake mix?

(1) You can add a box of dry jello to the dry cake mix, make and bake as usual per the directions. The cake will be denser and have a coarser texture. But lots of great flavor variations available!

Can you use milk instead of water in cake mix?

The average cake mix calls for the most boring of liquids: water. Instead of using water, use a dairy product. Replacing the water with milk will make your cake instantly taste homemade, while using buttermilk will make it taste rich and creamy.

Can I add dry pudding mix to a cake mix?

Adding pudding to cake mix is always a great way to make your cake – or any baked goods – stay soft. It’s the secret to my Chocolate Chip Pudding Cookies, for example. Sour cream also keeps the Doctored Cake Mix moist and lends a little bit of “tang” to the recipe. It’s similar to using buttermilk in a recipe!

How to make a box cake mix taste homemade?

Replace the vegetable oil with an equal amount of melted butter. Don’t use margarine. It will not work and will make the cake spread.

Replace the water with an equal amount of whole milk. Note: I often use 2% but whole does make it more flavorful.

Add one additional egg to the amount called for on the package.

How to dense up a cake mix?

How do you make box cake mix more dense?

What makes cakes dense and heavy?

How do you make a box cake taste like a bakery cake?

Should I add an extra egg to cake mix?

What can I add to box cake to make it firmer?

Can I add more flour to cake mix?

Why is my sponge cake heavy and dense?

How do you make a sponge cake more dense?

How to improve a cake mix cake?

Add an extra teaspoon of vanilla extract to your batter.

Think about adding some lemon extract to a yellow boxed cake to turn it into a lemon cake.

Add between two and three teaspoons of spices for one boxed cake.

Some popular spices include: cinnamon,nutmeg,ginger,and cloves.

Adjust your ingredients appropriately.

Boxed Cake Mix Hacks: How to Doctor Up a Cake Mix

Boxed cake mix tricks will teach you how to make a cake that tastes better than it looks.With a few easy modifications, you can learn how to make a box cake taste like it was created from scratch, allowing you to save time by using a semi-homemade recipe.We have recently completed the birthday season.The majority of our family’s birthdays fall between September and February.

We create our own cakes as part of our endeavor to stay within our budget.Those $1 boxes of cake mix are certainly tempting, but nothing beats a homemade cake from scratch in terms of flavor.Unfortunately, those $1 boxes of cake mixes taste just like they say they do: like a $1 box of cake mix.Learn how to improve the flavor of a box cake mix by following these boxed cake mix tricks.I shared my semi-homemade alfredo sauce recipe on my blog some years ago, and it has proven to be a popular dish ever since.As a result, I am aware that you are all my people.

We’re all pressed for time, and we’d all like to save some money.
Boxed cake mixes are inexpensive, and if you want to save time, you can learn how to doctor a cake mix to produce a wonderful cake that tastes like it came straight from the bakery by following these boxed cake mix tricks.
For even more simple dessert ideas, have a look at these 47 recipes made with box cake mix.
Once you’ve mastered the art of doctoring a cake mix, take your hand at making these rainbow unicorn cupcakes.

How Do You Make a Box Cake Taste Like a Bakery Cake?

When learning how to make a box cake taste better, there are various boxed cake mix hacks that you may utilize to your advantage. This might include increasing the amount of egg used, substituting butter for oil, or substituting milk for water.

What Can You Add to a Box Cake Mix to Make it Better?

Eggs, milk, butter, chocolate chips or candy pieces, or even Jell-O gelatin can be added to boxed cake mix hacks, as well as other ingredients.

Which is Better Cake Mix Betty Crocker or Duncan Hines?

Personally, I love Duncan Hines’s style of play.I believe it has risen more and is more damp.Betty Crocker’s recipes are often drier.I also use the Aldi brand and enjoy the combination.

Whatever kind of box cake you start with, you may learn how to make it taste better by following the steps outlined here.If you prefer Betty Crocker or can purchase it at a good price with coupons, this is still a good cake mix to use.

How to Make a Box Cake Taste Better

Here are some creative ways to use boxed cake mix that you may try out. Use one or two of them, but not all of them at the same time. If you want to learn how to doctor up a cake mix, you will only need to make one or two alterations to the recipe, which will be quite intriguing.

Add an Extra Egg

Adding an extra egg will make your boxed cake moist and flavorful, while also increasing its volume.To get the greatest results, use two additional egg yolks in addition to the amount specified on the package.Using only egg whites will result in a lighter cake, as will adding an extra tablespoon of melted butter for each egg yolk that is not used.You may also use a packaged cake mix and simply add one full egg to it.

Adding an additional cake to a box cake is one of the simplest methods for making a box cake taste more handmade.

Don’t Use Water

If your boxed cake mix calls for water, experiment with substituting anything different for it.In place of water, milk, buttermilk, almond milk, and coconut milk are all excellent substitutes.Because the milk contains more fat, your cake will be denser as a result.Buttermilk can be used to give the dish a tangy flavor.

This is a simple method for learning how to make a box cake taste like it was created from scratch.

Coffee or Pop

In order to improve the chocolate flavor of chocolate cakes, coffee should be substituted for water.When making chocolate, you may also add a root beer soda.In order to make a white cake, lemon lime soda or ginger ale should be used.If you are looking for a way to make a box cake taste handmade in all tastes, this is not the method for you.

However, it may be delicious for a chocolate or flavored cake.

Add Liquids Hot

If you are preparing a chocolate cake mix, you may learn how to make a box cake taste better by following these instructions.Simply heat the liquid and pour it in while it is still hot.When you add hot liquid to chocolate, it helps the cocoa create a richer taste than when you add cold liquid.You can create a chocolate cake using this simple method to make it taste like you prepared it from scratch.

It is quick and uncomplicated.

Mayonnaise

Although I dislike mayonnaise, it is only made up of eggs and oil. A little more oil makes a boxed cake more soft, and the sharpness from the vinegar balances out the sweetness of the cake. To the boxed cake mix, add two teaspoons of mayonnaise and mix well.

Greek Yogurt

In order to make your cake mix lighter, add 3/4 cup of Greek yogurt to the cake mix before mixing it together. You may use either plain or vanilla flavoring. Try experimenting with different flavors of Greek yogurt and other types of combinations.

Banana

In a similar way as substituting Greek yogurt for the egg, 1/2 of a mashed banana can be used to replace the egg. This will help to minimize some of the fat while also providing a little amount of vitamins and minerals.

Sour Cream

Sour cream will make your cake taste richer and thicker, as well as making it more moist. 1 cup sour cream should be added to the boxed cake mix.

Add Fat

Learn how to make a box cake taste more like a handmade cake by swapping out the fat. Vegetable oil is used in the majority of boxed cake mixes. Vegetable oils are inexpensive, but they have no discernible flavor. Instead, make a richer cake by using the same quantity of melted butter as before.

Additives

Using additives to doctor up a cake mix is one of the quickest and most straightforward methods of learning how to do it. Add chocolate chips, chopped almonds, dried fruit, or coconut to your boxed cake mix to make it more interesting.

Extracts

Try adding 1/2 teaspoon to 1 teaspoon of extract to your boxed cake mix for a more flavorful result. It goes without saying that vanilla extract is the best option, but you may also use rum extract, almond extract, lemon extract, or any other flavoring you like. Learn how to produce vanilla extract or how to create vanilla extract in an Instant Pot.

Spices

Spices may also be used to improve the flavour of a box cake, as demonstrated here. Try adding a teaspoon of cinnamon to a box of chocolate cake mix for a delicious treat. Add 1/2 teaspoon nutmeg to a yellow cake mix to make it more moist. This trick for making a box cake taste handmade does not work on all tastes, but it does work very well on a few of them.

Pudding

Boxed pudding mixes are a great way to learn how to make a box cake taste more like a home-baked masterpiece.You don’t even need to cook the pudding; simply fold in a 3.4-ounce box of dried pudding mix into the cake batter.Then proceed with the cake preparation as usual.The addition of pudding enhances the flavor of your cake while also making it thicker and more moist.

If you’re making a chocolate cake, try using chocolate pudding and vanilla pudding for a white or yellow cake.You may also use various flavors such as strawberry or vanilla.

Layers

Using boxed pudding mixes, you may learn how to make a box cake taste like it was cooked from scratch.No need to cook the pudding; simply fold in a 3.4-ounce package of dry putting mix into the cake mix before baking as directed.Afterwards, proceed as normal with the cake making.The addition of pudding enhances the flavor of your cake while also making it thicker and more moist overall.

If you’re making a chocolate cake, try using chocolate pudding instead of vanilla pudding.Additionally, you can use any other flavoring you choose.

Filling

It is possible to cut your cake in half and fill it with a filling even if you do not use layers. Fruit, whipped cream, chocolate chips, or Bavarian cream can all be used to decorate your cake, depending on its flavor.

Poke Cakes

Learn how to transform a box cake into a poke cake to improve the taste of your baked goods.Poke cakes are a lot of fun to create and they taste fantastic.To make holes in the cake, just use the handle of a wooden spoon or something similar in size to poke holes in the cake.Then, according to the package directions, prepare a 3.3-ounce box of Jell-O gelatin.

Pour it over the top of the cake.Refrigerate the cake for 4 hours to allow the flavors to blend.Then it’s time to serve and enjoy!

Homemade Frosting

My final suggestion for making a box cake taste more handmade is to prepare your own icing from scratch.Without using any of the boxed cake mix tricks, this alone will elevate your cake to a higher degree of sophistication and elegance.I normally make a simple whipped buttercream frosting for my cakes.In addition, you now understand how to make a box cake taste better!

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How to Doctor a Boxed Cake Mix

Are you seeking for a simple solution to transform a box cake mix into a cake that tastes like it came from a bakery?Incorporating pudding into a cake mix results in a cake that is more moist, thick, and delicious.It is ideal if you want to make a high-quality cake but don’t have a lot of time or baking skills.First and foremost, allow me to state that I enjoy cooking from scratch.

I enjoy knowing exactly what is in my food, but I’ve discovered that there are very few cake recipes that can compete with a doctored boxed cake mix in terms of flavor and moistness.Furthermore, it is simple and may be really inexpensive if you can get packaged mixtures on sale.Brand names are essentially meaningless.I have a tendency to purchase whatever is the most affordable at the time.Disclosure of Affiliate Relationships This post may include affiliate links, which means that if you click on one of the links and make a purchase, I may get a commission.It will not cost you anything extra if you choose to click on the link.

Cake mixes and quick dry pudding mixes from boxes are the most common types of mixes to use.
If you truly want to have a good time with it, combine the tastes.
With yellow cake mix, butterscotch pudding would be a delicious addition.
When making vanilla cake, I like to combine French vanilla pudding mix with ordinary vanilla cake mix.
It imparts a distinct vanilla pudding taste to the dish.
It’s very excellent.

The flavors I choose for sheet cakes are conventional (vanilla and chocolate) and go well with the theme of the celebration.
Despite this, I will admit that I prefer German chocolate cake mix over conventional chocolate cake in terms of taste.
It’s only that the flavor is more intense.
It’s important for me to enjoy my chocolate cake if I’m going to consume it.

Originally, I made this recipe with vegetable oil instead of butter.I’ve switched to coconut oil since I’m attempting to move away from processed vegetable oil as much as possible.It is likely that you will need to gently warm the coconut oil in order to get it into a liquid state.Because coconut oil has a relatively low melting point, it won’t take much to make a difference.Don’t let it get too hot, or your eggs will get overcooked.

In the summer, mine is generally a liquid at room temperature.Some people have suggested using butter instead of oil in this recipe.The sole disadvantage of utilizing butter is that it has a higher moisture content than oil, which may cause problems.It may not be enough to make a significant impact, but your cake batter will undoubtedly be thinner as a result.

If you find that unrefined coconut oil has a strong coconut taste, refined coconut oil may be a better option for you.
Here are a few things I recommend to assist you in your cake and cupcake baking endeavors: Stainless Steel Mixing Bowls – The silicone bottoms of these bowls make a significant difference in the results.
If you’re only making one cake mix, there’s no use in bringing out the huge mixer.
Keep the large mixer for frosting purposes only.
If you wish to make a smaller sheet cake, a 9′′ x 13′′ cake pan is ideal.

Because of the straight sides of this pan, it is simple to design the cake.9-inch Round Cake Pan — ideal for smaller cakes and cupcakes.Mini Cupcake Tin — for mini cupcakes and muffins in regular sizes These cake decorating ideas are considered to be the fundamentals for anyone who want to decorate cakes and cupcakes.Preparing pastries in disposable pastry bags is easier for me since I find reusable bags too difficult to keep clean and I’m concerned about germs developing in them.

I feel more secure when I use disposable pastry bags.Paper Mart — If you’re giving baked goods as gifts or selling them, I’ve found that Paper Mart is an excellent source for packaging.Save this recipe for later by pinning it to your Pinterest board:

Ingredients:

1 – 15.25 oz (432g) box Cake Mix (or similar size) One 1.85 oz (52.5g) carton of Instant Pudding (per person). 1 additional egg1 more ounce of oil (I use coconut oil)

Icing

Swiss Buttercream Icing (Swiss Buttercream Icing) Start with the first stage of the cake mix and follow the directions to the letter.Add in the pudding mix, one more egg, and one additional ounce of oil after you’ve combined all of the ingredients specified on the package.To make the batter, place all of the ingredients in a mixing bowl and mix on medium speed until everything is integrated.Make sure not to overmix your batter.

It is acceptable to have some lumps in the mixture, but you do not want a lot of bubbles.Mix for no more than 2 minutes at a time.Pour the batter into a cake pan or cupcake pans and bake for 30 minutes.The cake should be baked according to the directions on the back of the cake mix package.After the cake or cupcakes have been allowed to cool fully, ice them.A word of caution: If you are concerned about the contents in boxed cake mix and instant pudding, Thrive Market has some excellent organic and gluten-free alternatives.

Ingredients

One 15.25 oz (432 g) box Cake Mix, one 1.85 oz (52.5 g) box Instant Pudding Mix, one additional Egg, one ounce extra oil (I use coconut oil), icing (for decorating), and one extra egg.

Instructions

Start with the first stage of the cake mix and follow the directions to the letter. Add in the pudding mix, one more egg, and one additional ounce of oil after you’ve added all of the other ingredients indicated on the package.
Combine all of the ingredients in a medium-speed electric mixer until everything is well combined.
Make sure not to overmix your batter. It is acceptable to have some lumps in the mixture, but you do not want a lot of bubbles. No more than 2 minutes should be spent mixing.
Pour the batter into a cake pan or cupcake pans and bake for 30 minutes. The cake should be baked according to the directions on the back of the mix box.
After the cake or cupcakes have been allowed to cool fully, ice them.

Notes

The nutritional information and cooking times are provided as estimates. Actual cooking times and calorie counts will vary based on the items used. Bake the cake according to the directions on the container of the cake mix you are using.

Nutrition Information

Amount Per Serving Calories 255 Calories per Serving Yield 12 Serving Size 12 Servings

How to make a boxed cake mix taste homemade {″doctored up″ cake mix}

Amount Per Serving Calories 255 Calories per Serving Size 12 Servings Yield 12 Servings

CAKE MIX TASTE HOMEMADE (DOCTORED UP CAKE MIX RECIPE)

Using a boxed cake mix may not appeal to everyone, but when you need something quick and don’t want to spend hours in the kitchen measuring, scooping and mixing and then crossing your fingers that it bakes and rises properly, then this ″doctored up″ cake mix approach is a must-try for you. The cake rises flawlessly, is quite soft, and has a rich and buttery flavor. The addition of eggs, dry pudding mix, and sour cream transforms a boxed cake mix into a cake that tastes like it came straight from the bakery. I appreciate that the other components are standard pantry items. I’m not sure about you, but I always seem to have those pudding and jello mixes strewn around my pantry shelves and shelves. Furthermore, all you have to do is combine all of the ingredients and beat them together until smooth! What a piece of cake! Make something unique out of it! I made a pink cake with a cheesecake pudding mix as a base. You can’t detect any cheesecake flavor at all. The most essential thing to remember is to make sure that your pudding mix and cake mix are the same ″color.″ Here are a few suggestions: Chocolate cake mix plus chocolate pudding mix and 1 cup chocolate chips (triple chocolate!) equals a decadent chocolate dessert. Mix together the white cake mix and the white chocolate pudding mix. Red velvet cake mix combined with chocolate pudding mix is a delicious combination. mix for orange cake + mix for french vanilla pudding Spice cake mix combined with cheesecake pudding mix is delicious. Mix together the strawberry cake mix and the cheesecake pudding mix. There are a plethora of alternatives. Just make sure that the colors are complementary. As a result, I would not make a strawberry cake mix combined with chocolate pudding. You’d wind up with a soiled shade of ″pink″ as a result, wouldn’t you? Bake the cake according to the package guidelines. Cupcakes, two circular cake pans, a 9×13 pan, and so forth are all options. Make sure not to overfill your baking dish when baking this cake batter, just as you would with any other cake batter. As a result of the additional ingredients, you will have more cake batter than usual. So, instead of a two-layer cake, consider making a three-layer cake to avoid overfilling the pans. You just want to fill the pans approximately two-thirds of the way. 15-18 ounce cake mix (any flavor)
1 box (3.4 oz) quick pudding mix (one that matches the cake flavor)
1 cup sour cream
1 cup vegetable or canola oil
4 big eggs
1/2 cup milk
1 teaspoon vanilla extract
pinch of salt
1 teaspoon vanilla extract

Combine all of the ingredients in a mixing bowl until a smooth and well-combined batter is formed.
Bake according to the directions on the package

The additions to the cake mix will result in far more batter than you would normally have.Make sure you don’t overfill your baking dish with ingredients.You just want to fill it half-way to two-thirds of the way.While baking, the dough will rise.

Please do not purchase the cook-and-serve pudding mix.This will not work, because it is very different from the quick pudding mix in terms of texture and consistency.You do not need to make the pudding; instead, simply use the dry powder.I’ve found that the sizes of the cake boxes vary depending on whatever brand you purchase.The majority of them range in size from 16 oz to 18 oz.So, in general, any cake mix will work as long as it falls within that range of temperatures.

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This recipe was derived from this one.

Doctor Up a Cake Mix

Does anybody else remember blowing out the candles on a handmade birthday cake that tasted so amazing you looked forward to it for weeks?Perhaps your mother made it from scratch using a family recipe that has been passed down through the years.Alternatively, it is more than probable that it was baked from a packaged cake mix.If you have attempted to duplicate the same experience in the recent past, you may have been unhappy with the outcomes.

I’m going to show you how to doctor up a cake mix using my top-secret techniques.These are basic techniques that anyone can learn to do!Perhaps you have been dissatisfied with the results of a cake mix you have tried recently.It’s possible that the cake came out a little short, barely rising beyond the rim of the pan.In spite of the fact that there were two layers placed together, the cake seemed to be ″flat.″ Some of you may have suspected that something was wrong with your oven, and you were correct.Alternatively, it is possible that the mix had become stale and did not rise to the proper consistency.

It turns out that you probably didn’t do anything wrong in the first place.
The size of the cake mix is the source of the difficulty.

Incredible Shrinking Cake Mixes

Several years ago, cake mix producers reduced the quantity of mix contained in a box by around eight or nine percent.This was done in order to keep the price of the mix from rising.Mixes used to include 18.25 ounces of liquid, but now only contain 15.25 ounces of liquid each package.All you ″numbers people″ out there should take note that this implies that the mixes are now over 17 percent smaller than they were previously!

It’s no surprise that today’s cakes resemble sad miniatures of the sweets we remember from our childhood.Using a smaller pan will allow you to make your cakes stand taller, which is one option.When baking a cake from a cake mix, most people use round cake pans.A 9-inch circular pan will produce a layer that is rather short.However, baking the same recipe in an 8-inch round pan will result in a cake that is substantially higher.It is necessary to spread out the batter in order to produce 24 cupcakes when using a cake mix to bake cupcakes from a recipe.

If you do this, the cupcakes will have a quite flat appearance.
Do you ever had a situation when you need to prepare more than 12 cupcakes?
The mixture will surely be enough to make more than 20 cupcakes if you are using a cake mix that has been doctored.
One batch of cupcakes from this cupcake pan yields 24 regular-sized cupcakes.
To see more suggestions for baking supplies for the home cook, see my post on the 11 Best Gifts for Bakers for some further ideas.
Imagine finding a recipe in an old cookbook (remember those, before the days of Pinterest?) that calls for the use of a cake mix as an ingredient and it was published before 2010.

Try making the recipe with today’s cake mixes, and the results will be too soggy to eat!
This is due to the fact that the dry to wet component ratio has been erroneously adjusted.
It is unlikely that they will rise much at all as a result of an incorrect proportion of the elements that contribute to the batter’s rising ability.
After devoting your time and resources to baking, you may find yourself scurrying at the last minute to dash to the bakery and pick up something more presentable to serve your guests.

It’s at this point that the sticker shock truly kicks in!Adding a couple of extra spoonfuls of flour to the batter may assist it to take up more space in the pan.However, this will dilute the overall flavor of the dish.This is wasteful since it would need opening another box of cake mix to prepare a second batch of cupcakes in order to be able to fill up 24 cupcake liners.It would also result in much too much batter for only 24 cupcakes.

I had several cake disasters of my own shortly after the cake mixes had been shrunk, and I was not alone.So many of my tried-and-true recipes that called for cake mixes weren’t quite the same when I stopped using cake mixes.Then I came across an article in the Sun Sentinel that explained how to increase the size of a cake mix by adding three additional ounces of dry ingredients to the mix.I decided it was worth a chance to see what might happen.

In spite of my reservations, I added some of the flour mixture to the cake mix after mixing it together with the sugar and baking powder.
I was pleasantly astonished to discover that not only did the final cake appear to be the same size as the cakes from my childhood, but it also tasted far better.
This is due to the fact that the extender is composed of fresh, natural components.
It has a more natural flavor than the artificial flavors present in most cake mixes and frostings.
As a result, when people try my cakes, they frequently believe that I have baked them entirely from scratch because they do not taste like a standard cake mix.

The majority of people have stated that it tastes better than bakery cakes.In all honesty, many bakery cakes have been sitting in the display case for several days.They are coated in icing that is manufactured entirely of shortening and has no butter, therefore they are devoid of any flavor other than sugar.

Popular Cake Mix Brands

I used to take cake decorating classes at Michael’s craft shop when I was younger.The instructor highly advised that students use Duncan Hines cake mixes in their baking projects.They bake to a higher height than other kinds available at the supermarket store.Since then, I’ve nearly exclusively used Duncan Hines baking mixes.

Fortunately, supermarkets frequently have sales on them every couple of months, so I stock up during such times.I particularly enjoy their basic white and classic yellow tastes, because they can be customized in a variety of ways, which I find appealing.The tastes of devil’s food cake and dark chocolate fudge are also wonderful alternatives for this dessert.It is also great to eat the red velvet flavor, which has a mild chocolate flavor.I would not advocate using the butter golden flavoring mix in these doctored recipes, as it contains artificial flavors.I’ve discovered that the amount of butter necessary in that recipe results in a crumbly surface, which makes it more difficult to frost.

Cake Mix Extender

In any recipe that asks for an 18-ounce (or larger) cake mix, I always add 6 tablespoons of cake mix extender to today’s 15.25-ounce cake mixes, even if the recipe specifies otherwise.This amounts to around 3 ounces of dry ingredients added to the batter.There is no need to increase the amount of oil, water, or eggs in that recipe.Cake mix extender is kept in a mason jar in my kitchen.

It makes enough extender for six cake mixes from a single batch.So, after you’ve made a batch, it’s really quick and simple to incorporate it into a recipe.

The Proof is in the Pudding

If you are not using a recipe and are just want to improve the flavor of a cake mix, there are a few different additives you may use to do this.Adding a box of instant pudding mix (3.4 ounces) is one option.No, this is not the ready-made pudding; rather, it is the powdered mix that is often offered in the baking aisle.The pudding will make the cake moister and denser as a result of its inclusion.

If you are using a white or yellow cake mix, you will need to add vanilla pudding mix.If you are making a chocolate or red velvet cake mix, you should use a chocolate pudding mix instead of regular pudding mix.Red velvet cake is really a chocolate cake that has been heavily colored with red food coloring.) This means that adding chocolate pudding to the batter will have no effect on the cake’s appearance.) To make your cake even more unusual, you may combine a pistachio pudding mix with a yellow cake mix and bake it as directed.(If you want a greater blast of flavor, you can add pistachio extract at this point.) Some cake mix manufacturers already incorporate pudding as an ingredient in their recipes.As a result, if the boxed mix you are using specifies that it already contains pudding, there is no need to add any extra pudding.The vast majority of Pillsbury and Betty Crocker cake mixes include pudding.

Sour Cream Isn’t Just for Tacos and Dips

Sour cream is just another ″secret weapon″ in my arsenal of baking tools.By incorporating 1 cup of sour cream into a cake mix, you may reduce the sweetness of the cake while also increasing the texture.This rise will be aided by the acidity of the sour cream and the baking soda in the mixture.This results in a cake that is somewhat taller.

I’ve used both standard and low-fat sour cream in my cakes, depending on the recipe.The results are nearly same with either, so use whatever one you happen to have handy.

Going the Extra Mile with Extracts

In order to improve the flavor of your cakes, you may use extracts to enhance the flavor.When baking from scratch, vanilla extract is commonly utilized by the majority of people.You may also add 1 teaspoon to a cake mix to make it more moist.Pure vanilla extract, not fake vanilla extract, is what I usually use.Alternatively, 1 teaspoon of vanilla bean paste may be used, which will give your batter a little speckled appearance, allowing your visitors to tell that it is truly handmade!Almond extract is the second most often used extract in my kitchen.

When I use it, I either use 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract, or I use 1 teaspoon vanilla extract and 1/2 teaspoon almond extract, depending on the flavor I want.
This is a fantastic mixture to use in a cake mix when combined with sour cream.
I use either fake almond extract or true almond extract for the almond extract.
In chocolate desserts, peppermint extract is a delectable addition.
To make a cake, you simply need to add 1/2 teaspoon of peppermint essence to the batter.
If you add more than that, the flavor of the chocolate may become too strong for your taste.

You don’t want your cake to have a toothpaste flavor to it!
I had purchased maple extract in order to include it into a cookie recipe.
A teaspoon of it combined with one to two teaspoons of cinnamon in a cake mix may transform a plain yellow cake mix into an autumnal delight.

There may be various fruit extracts and flavorings available in the spice area of your grocer, such as cherry, lemon, and orange extracts.
By incorporating 1/4 teaspoon to 1/2 teaspoon of these ingredients into a cake mix, you may completely change the flavor of the cake.
Despite the fact that you could be tempted to use lemon juice or orange juice for extracts, you would need to use a substantial amount to genuinely taste the flavor.
Utilizing extracts instead of water would result in a batter that is overly liquidy, which is why using extracts is a preferable choice.

Easy Recipe for Beginners

If you want to experiment with doctoring up a cake mix for the first time, here is a simple one-bowl recipe that I have used many times and found to be quite successful. If you throw in a few extra ingredients such as chocolate pudding mix (sour cream, vanilla, and cocoa powder), an average cake mix may be transformed into a wonderful treat.

Red Velvet Sour Cream Cupcakes

I have a simple one-bowl recipe that I have used many times in the past if you want to try your hand at doctoring up a cake mix. By incorporating chocolate pudding mix, sour cream, vanilla, and more cocoa powder into a basic cake mix, you may transform it into a delicious treat.

Equipment

Electric Mixer
Cupcake Pan
Foil baking liners

Ingredients

1 box red velvet cake mix
1 cup all-purpose flour
1 cup granulated sugar
3.4 ounce instant chocolate pudding mix
1 tbsp cocoa powder (not hot cocoa mix)
1 tsp vanilla extract
3 1/4 tsp salt
12 cup vegetable oil
1 cup sour cream (regular or light)
113 cups water
4 eggs
1 box red velvet cake mix

Instructions

Preheat the oven to 325 degrees Fahrenheit. Fill the wells of a standard-sized cupcake pan with foil cupcake liners
combine all of the ingredients in a mixing bowl or the bowl of a stand mixer
blend on low speed until smooth. To softly mix the ingredients, use a big spoon or rubber spatula to gently stir them together. Using this method, you will avoid the batter from erupting out of the bowl as you begin mixing. Then, using an electric mixer or a stand mixer, beat for 2 minutes on medium speed until well combined. 1 box red velvet cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, 3.4 ounce instant chocolate pudding mix, 1 tbsp cocoa powder, 1 tsp vanilla extract, 34 tsp salt, 12 cup vegetable oil, 1 cup sour cream, 113 cups water, 4 eggs
1 box red velvet cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, 3.4 ounce instant chocolate pudding mix, 1 tbsp
Pour the batter into the baking pans lined with paper liners. Fill each liner about two-thirds to three-quarters of the way. Remove any drips from the pan to prevent them from burning
Preheat the oven to 325°F and bake for 17 to 20 minutes. Check the doneness of the cake using a cake thermometer or a toothpick inserted in the center. If the batter is still moist, continue baking in 1-minute intervals until the cake is finished.
Allow for 10 minutes of cooling time in the pan. After that, place the pan on a cooling rack. Allow for entire cooling before icing

Video

Notes

I like to use foil baking liners instead of paper ones when making cakes with dark mixtures since the cake will not show through the liner after it is finished baking.
Use a medium-sized batter spoon to pour out the batter in a uniform layer.
A cake thermometer makes it simple to determine whether or not a cake is done baking. When the cake is completely cooked through, the tip will turn brilliant red.
Use your favorite vanilla or cream cheese frosting to decorate these cupcakes.
My go-to vanilla buttercream frosting recipe is included in my recipe for lemon chamomile cupcakes.

Red velvet cake, red velvet cupcakes, doctored up cake mix, improve cake mx, doctored up boxed cake are some of the terms used to describe this recipe.In the comments area below, please share any additional flavor combinations you’ve come up with for the cake mix, pudding, and extracts you’ve used.Learning how to doctor up a cake mix is really simple, and the results are absolutely delicious.The fact that you started with a mix will be completely undetectable to your friends and family.It will remain a well guarded secret!

22 Responses

Thank you very much! I am not very adept at modifying recipes on my own, but these suggestions provide me with something to experiment with.

The Red Velvet recipe included in this post is a fantastic place to begin your baking journey. Once you see the impact that the additives make, you’ll want to doctor up all of your cake mixes from now on!

This is absolutely fantastic information! I’ve never been able to make a cake mix yield enough batter for 24 cupcakes while still making them seem attractive and full. I’m going to give it a shot the next time! Thank you very much.

The Red Velvet Cupcakes recipe in this post yields 36 cupcakes, making it ideal for a bake sale or a large gathering of friends.

These are fantastic suggestions! I’m attempting to bake more frequently, especially with the approaching holidays. The pudding concept comes from my mother, who always made it!

The pudding does, in fact, help to improve the consistency of the cake. Because a complete (small) box of pudding mix is used, there is no need to measure anything while adding the pudding mix, making it a simple recipe.

Those are some fantastic suggestions. When I create cakes, I almost always use pudding mixes because it simply provides that extra something to the finished product. However, reading this gave me a slew of new ideas!

I am glad this is helpful!

I was aware that so many things had shrunk in size (thank you, sneaky corporations! ), but I hadn’t drawn the link between the little box size and the meager baked cakes. I really like some of the suggestions you made for increasing the volume of your work. I’m thinking I’ll have to give them a shot the next time I make a birthday cake.

Recipes from the Cake Mix Doctor guidebook had been a staple in my kitchen for years, and I was perplexed as to why they weren’t consistently filling the pan. When I found the ″shrinking″ cake mix alteration, I was overjoyed. Fortunately, even if the only addition you make is the cake mix extender, it will still make a considerable difference in the size of the cake you end up baking.

No, I had no notion that packaged cake mixes now contain far less product than they did previously! I’m looking forward to putting up a batch of extender right now. Thank you very much!

It is an easy fix to help the batter fill up the pan once again.

This is incredible! I can’t wait to put some of these suggestions into practice next time! I really like the concept of having a cake mix extender on hand in the kitchen! What a fantastic concept!

Thanks! A jar of extension is always handy for a fast mix-and-match solution.

I really like these ideas since you grow tired of the same old cake tastes. Who knew that using a cake mix extender could be such a good idea? I’m incredibly excited to try the red velvet with sour cream because red velvet is one of my favorite desserts.

Because the Target store is closer to my house than any other supermarket, I occasionally stop in to acquire food there instead. However, they do not have a large number of cake mix options. For this reason, even if I start with a simple white cake mix and doctor it up with some pudding, yogurt, or extracts, I can achieve the flavor I choose.

I have to admit that I pass by the cake mixes in stores and do not take notice of them.Perhaps I automatically link them with pre-packaged meals that include who knows what and all kinds of things we shouldn’t consume in the first place.I’ve become used to creating everything from scratch, but I’m constantly looking for methods to improve recipes:)) either for quantity or, more importantly, for flavor, which is always enhanced by extracts – agreed!:)

I enjoy baking cakes from scratch as well, however red velvet recipes from scratch frequently call for a huge amount of food coloring, which detracts from the flavor of the cake in the end. Some brands obviously have a ″home-baked″ flavor to them as opposed to others.

Those are some excellent suggestions. Thank you for the information. It’s necessary to give it a go.
What a fantastic concept, I’ll definitely be trying it out!
What are the measurements for the cake extender that you used?

Combine 1 1/2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon baking soda in a large mixing bowl until well combined.Place it in a container that can be sealed, such as a mason jar.Combine 6 tablespoons of this mixture with a boxed cake mix to make a delicious cake.This increases the volume of the mix by approximately 3 ounces, bringing it closer to the size of traditional boxed cake mixes.

Our favorite Tips and Tricks on How to Doctor a Boxed Cake Mix to make it taste just like homemade!

Because life is brief, make the most of it.Everyone is quite busy.And there are occasions when you simply don’t have the time to prepare cupcakes or a cake from the ground up.We use cake mixes to make our cakes and cupcakes from time to time, and by sometimes we mean virtually all of the time.Moreover, guess what?Nobody ever expresses dissatisfaction!

In addition, there are never any leftovers from our dessert selections.
It is a win-win situation for the Two Sisters since it is simple and delicious.
Even so, we have made a few tweaks and additions to the directions seen on the back of the ordinary cake box throughout the years.
We hope you enjoy them.
For those of you who are also busy people who enjoy making delightful sweets for their families, we have created a list of tips on How to Doctor a Boxed Cake Mix just for you!

How to Doctor White Cake Mixes for Cupcakes or Cakes

The white cake mix is the one that we use the most.In the past, we have used all of the most well-known brands, and we often purchase the one that is on special offer.If we had to pick one, it would be Pillsbury Moist Supreme, which is a favorite of ours.The directions on the back of the package for white cupcakes or a cake are altered in two ways when we create them.First and foremost, we substitute milk (typically 2 percent) for water.We believe it contributes to the cake’s moistness and ″homemade″ flavoring a little more.

It is a simple substitution, and we do it on a regular basis.
Sometimes we want the cake to be as white as possible, and other times we want to add food coloring to the cake batter and have the color be as true to the original hue as possible.
We separate the eggs and just use the whites in this situation.
(All of those egg yolks really do make the batter turn from white to a yellowish/beige color.) It is necessary to utilize an additional egg white and to increase the amount of oil used in the batter in order to achieve this result.
These instructions may be found on the back of most White Cake Mix cartons.
Here is a recipe for Pillsbury White Cake Mix that uses only milk and egg whites.

Everything is nice and white.
And the cupcakes came out beautifully, with a gorgeous, white finish and a rounded top.
We have never had a single complaint regarding cupcakes baked from a cake mix in our whole history.

How to Doctor Chocolate Cake Mixes for Cupcakes or Cakes

The guidelines on the back of the cake mix box are altered in three ways when we bake chocolate cupcakes or cakes for a special occasion.Whenever we make coffee, the first thing we do is replace half of the water that is necessary with newly brewed coffee.If you use this approach, the chocolate flavor of your cake mix will be substantially enhanced, and the cake will never taste like coffee.(If you’re trying to make a Mocha Cake, this isn’t the method you should be following.) This modest quantity of coffee just imparts a rich, chocolaty flavor to your cupcakes or cake, and nothing more.We will keep our word!Second, we use milk to replace the other half of the water quantity that was originally used.

Extra fat in the milk helps to maintain the moisture level of the cake while also imparting a more handmade flavor.
The final thing we do to the chocolate cake batter is add a teaspoon of vanilla extract to give it a little more flavor.
That’s all there is to it.
It’s quite simple, and you probably already have all of the other components in your cupboard.
Chocolate Cupcakes that are delicious every time.

How to Doctor Yellow Cake Mixes for Cupcakes or Cakes

The Yellow Cake Mix isn’t something we use very often (except for when it’s Laurie’s birthday because she always requests Yellow Cake and Chocolate Frosting for her birthday cakes!) but when we do, we replace the water with milk and add a teaspoon of vanilla extract, but otherwise we follow the directions on the package.

A Note About Oil vs. Butter

Another frequent option is to use melted butter in lieu of the oil asked for in a Cake Box Mix recipe instead of the oil.This is something that we don’t normally do at all.The final cupcakes don’t seem to have much of a change in flavor.The cupcakes on the left in the photo above were created using oil, while the cupcakes on the right were made with melted butter.Cupcakes produced with melted butter have a flatter top and are a little lighter in weight than those made with regular butter.Because the mixture created with melted butter is thicker, we were able to make 20 cupcakes instead of the 18 cupcakes we were able to make with the dough prepared with olive oil.

Consider giving it a go and seeing what you think of it.
For this recipe, you must substitute melted butter for oil in the exact same amount; for example, replace 1/2 cup of oil with another 1/2 cup of melted butter.
After melting the butter, you will need to allow it to cool somewhat before using it.
You don’t want to combine heated butter with raw eggs since it will cause them to scramble.

Important Two Sisters Tip: Use Homemade Frosting!

This is something that cannot be overstated…Make your own homemade frosting to use on your cakes and cupcakes.That is what everyone will remember about your dessert when they have finished it.Your visitors won’t be able to tell the difference between a homemade cupcake and one from a cake mix, but they will remember the creamy homemade frosting you used on your cupcake.In addition to more than thirty possible flavor combinations, we also provide step-by-step instructions on how to produce each one of these homemade frosting recipes.So hop on over to our Frosting area and choose something delectable to decorate your cake mix cupcakes or cakes with!

More Two Sisters Baking Tips you might enjoy

Perfect Cupcakes Every Time
How to Frost Cupcakes
Two Sisters’ Frosting Frequently Asked Questions
Frosting Color Guide
How to Make Perfect Cupcakes Every Time

18 Tips How To Doctor A Boxed Cake Mix To Taste Like Homemade

The date is March 6, 2020.It is possible that this content contains affiliate links.For further information, please see my Full Disclosure Statement.Using these homemade cake ideas, you can transform any boxed cake mix into a moist, delectable cake that tastes like it was cooked from scratch.With these easy modifications, your cakes will be more moist and taste more like they were created from scratch.Tips How to Make a Boxed Cake Mix Taste Like It Was Made From Scratch Your boxed cakes will taste rich, moist, and handmade if you make a few easy modifications to the ingredients.

You may either change one ingredient or experiment and try changing a handful of ingredients for a cake that tastes even more like it was created from scratch.
My recipe for homemade self-rising flour is provided for those of you bakers who enjoy baking cakes from the ground up.
The next time you make cookies, have a peek at these cookie gadgets if you’re looking for something a little different.
Don’t start prepping the ingredients until you’ve read through these cookie baking suggestions.

Chocolate Cake Mix

Hot Water– When the chocolate cake mix calls for water, use HOT water instead of room temperature.It adds to the CHOCOLATE-ness of the dessert.With hot water, the chocolate cocoa taste ″develops″ even more.In the same way that hot water brings out the taste of a bean, so does hot water bring out the flavor of a chocolate cocoa bean.You may alternatively use brewed coffee or melted chocolate ice cream in place of the liquid if you like.

White Cake Mix

White Cake with No Egg Yolks– By omitting the egg yolks from a white cake mix, the cake becomes lighter and fluffier.Due to the fact that removing the egg yolks also removes the fat, you should add one tablespoon of butter for each egg yolk that is removed.As a result, if you take away three egg yolks, you should substitute three tablespoons of melted butter.Clear Vanilla Essence– Add 1/2 teaspoon of clear vanilla extract to a white cake mix to give it a little additional flavor.Make certain that it is clear, or else it will stain the white of your cake.

All Boxed Cake Mixes

Melted Butter– For a richer taste, replace vegetable oil with melted butter or margarine.*Because the cakes already include salt, I recommend using unsalted butter.Instant Pudding: Add 1 (3.9 oz) box dry INSTANT Pudding mix to a large mixing bowl.Use vanilla extract or the same flavor as your boxed cake mix to add richness and taste to your cake.Try mixing chocolate pudding mix into a Red Velvet Cake Mix for a delicious result!Sour Cream-In addition to the other components, you may add 1/2 to 1 cup of sour cream to the recipe.

You may use plain yogurt, 2 T.
oil, and 2/3 cup water, milk or buttermilk in place of the eggs asked for on the box when baking any boxed cake mix.
You can also use frozen yogurt in place of the eggs called for on the box when baking any boxed cake mix.
Applesauce-Instead of oil, use equal portions of applesauce to replace it.
If a recipe asks for 1/4 cup oil, 1/4 cup applesauce can be substituted for the oil to provide extra moistness.
For example, in a spice cake, you might replace the oil with applesauce and the water with milk or buttermilk, and that would be two substitutes.

Mayonnaise: Toss in 2 tablespoons of mayonnaise.
It enhances the texture and helps it taste more like it was cooked from scratch.
Jell-o Gelatin-Incorporate flavored gelatin into your boxed cake for an extra layer of taste, such as strawberry for strawberry cake.

Liquids

When a cake recipe calls for water, substitute MILK for the water.The milk gives it more firmness and richness, plus also gives it a more handmade flavor.Buttermilk-You can never go wrong by using buttermilk for all of the liquids in your recipe.Because buttermilk is thicker than regular milk, you may need to add a bit more!For example, in a spice cake, you could replace the oil with applesauce and the water with milk or buttermilk, and the cake would still be delicious.Full-fat coconut milk can be used in place of the liquids called for in this recipe.

Coffee-Instead of liquid in a chocolate cake mix or a yellow cake mix, use brewed coffee to replace the liquid.
Using a dark soda such as Coca-Cola or Dr.
Pepper instead of the liquid quantity will help to amp up the taste of the dish.
When making flavored cake, use flavored soda, such as orange soda in an orange pound cake, to enhance the flavor.
Eggs: If you want a thicker, more moist cake, use one extra egg.
Add 2 more YOLKS to the eggs and yolks.

This increases the amount of fat in the cake, which gives it additional moistness and solidity, and it will taste like it came straight from the bakery!
If a recipe asks for three eggs, use three eggs plus two egg yolks.
Ice Cream-Instead of liquid, use melted ice cream to replace it.

You may use any flavor to complement the flavor of your cake, or you can use vanilla to increase the flavor of your cake.
See my Strawberry Milkshake Poke Cake for more information.

SHOP

Items needed to bake a cake:

10 Tricks To Make A Box Cake Mix Taste Homemade

Home » Featured Articles » 10 Techniques for Making a Box Cake Mix Taste Like a Homemade Cake Use my 10 Tricks To Make A Box Cake Mix Taste Homemade to elevate your box cake mix to a whole new level of deliciousness.For those of you who have ever wondered how to improve the flavor of a box cake mix, this post is for you!There’s nothing quite like a big slice of handmade chocolate cake topped with rich, chocolate icing and a tall glass of milk to get your day started right.I’m not sure about you, but I don’t always have the luxury of time to prepare a recipe from scratch.What’s more, if I do have the time, would it always end out fantastic?So, I’ve got a little trick up my sleeve for you on How To Make a Box Cake Mix Taste Like It Was Made by Hand!

I use a doctored-up cake mix to make the greatest cake and cupcakes in the neighborhood!

How To Make a Box Cake Mix Taste Better

What if I told you that the majority of skilled cake bakers rely on boxed cake mixes?Yes, they do!Not until I observed one of our town’s most prominent wedding cake makers checking out at the grocery with powdered sugar, butter, eggs, and numerous boxes of Duncan Hines White Cake Mix that I realized what was going on!I was convinced that her cakes were created from scratch!Nope.When it comes to making a wedding cake, they are obsessed with finding ways to improve on boxed cake mix.

If you’re ready to learn how to make a box cake taste like a wedding cake – you’ve come to the right place!

Finding out from a trustworthy friend who is well-known for her excellent cakes that they even educate bakers in schools that you truly can’t top a Duncan Hines and Betty Crocker Cake mix these days was a pleasant surprise.It is, without a doubt, the greatest box cake mix.According to the manufacturer, the box mixes include the ideal combination of ingredients for a properly completed cake every time.As a result, you HAVE TO TRY IT!How to make a box cake mix taste better is the most effective method!As a result, I dug out a box of cake mix and made some modifications to make it taste a bit more ″homemade.″ I then baked the cake and decorated it with my own buttercream icing to see how it turned out.

(Watch me prepare buttercream frosting in the video below!) Yep!
It tasted just like it had been prepared from scratch!
I’d made up my mind.
When it comes to baking a cake from scratch, there is nothing like a handmade cake from scratch – but there is also nothing like doctoring up a boxed cake mix to make it taste as good as homemade.
If you’ve been trying to figure out how to make a box cake moist and fluffy, these tips and methods can help you out.
I’m going to share the finest cake mix hacks with you today, including how to make box cake taste better that you’ll really love!

Here are THE BEST Tricks On How To Make Box Cake Better!

Try adding a few of these tips to your box cake mix taste better!

Instead of water, milk should be used. Instead of water, full milk should be used. It gives it a denser texture, similar to that of homemade cookies, while also improving the taste. You can also substitute buttermilk for the whole milk