How To Doctor Up A Box Cake Mix?

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.

Can You Doctor up a cake mix?

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! It seems that this doctored up cake mix recipe seems to be hit or miss for most of you.

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?

Is boxed cake mix bad for You?

While it may taste good, boxed cake mix has a bit of a bad rap for being boring. But it’s easy to take a boxed cake mix from dull to delicious in no time and without even having to head to the store for extra special ingredients. Guests will think it took hours to make these doctored up cakes from a box.

How many ingredients are in a box of cake mix?

Ingredients 1 box (16-18 oz) cake mix, any variety 1 pkg (3 oz) instant pudding mix 1 cup sour cream 1 cup vegetable or canola oil 4 large eggs 1/2 cup milk 1 teaspoon vanilla extract pinch of salt

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.

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

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. For an extra decadent cake, add two tablespoons of mayonnaise.

How do you make boxed box taste homemade?

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

  1. Use milk instead of water.
  2. Add extra eggs.
  3. Add sugar and flour to the dry mix.
  4. Use coffee instead of water for chocolate cakes.
  5. Sour Cream is perfect for adding moisture and rich flavor.
  6. Pudding adds moisture and flavor.

What can you add to cake mix to make it fluffier?

A light, fluffy texture comes from the addition of egg whites, as well as the use of a light hand during mixing. Adding real vanilla or almond extract to the batter disguises any ‘cake mix’ taste.

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.

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.

Should I add pudding to my 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!

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.

Can I 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.

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.

How do you moisten dry cake?

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

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

What can you do with a cake mix?

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

  1. Birthday Cake Shots. Steven Baboun.
  2. Pumpkin Cake Mix Cinnamon Rolls.
  3. Birthday Cake-Flavored Soft Pretzels.
  4. Cake Batter Fudge.
  5. 3-ingredient Cake Mix Cookies.
  6. Birthday Cake-Mix Bread.
  7. Irish Creme Chocolate Trifle.
  8. Cake Mix Gooey Butter Lemon Cookies.

How do you make a box cake rise higher?

How to Make a Cake Rise Higher

  1. Follow the Recipe.
  2. Add a Leavening Agent.
  3. Cream the Butter and Sugar.
  4. Fold Ingredients Together – Don’t Mix.
  5. Fill the Cake Pan Properly.
  6. Avoid the Batter Setting Too Quickly.
  7. Check the Oven Temperature.

How do you make a box cake more dense and moist?

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! 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.

Why is my box cake so flat?

Adding too much baking powder can result in your cake having a distinct peak on the top as a result of too many air bubbles in the mix. Always measure carefully. 2. Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes.

How can you improve a box cake mix?

– Add more eggs. For instance, if the box calls for two eggs, add a third. This will make the cake taste richer. – Increase the amount of sugar. Do this carefully, though. Consider adding maybe 10% or 20% more than the box calls for. – Pour in more vanilla. More vanilla may add more flavor and enrich your boxed cake. Like with sugar, only add 10% or 20% more.

How to make box cake more dense without pudding?

  • Additional items needed: Mixing bowl,electric beater,cooking spray/butter,9×13 inch cake pan,toothpicks.
  • Select identical flavors of cake mix and instant-pudding mix,such as chocolate cake mix and chocolate pudding.
  • Preheat the oven to 350 degrees F.
  • Grease the cake pan with nonstick cooking spray or butter.
  • Do boxed cake mixes ever go bad?

    Now, because cake mixes do contain some oil and leavening agents DO get stale/ineffective over time there IS a point when a cake mix will go “bad” in the sense that the cake will not rise and will have an “off” taste. Exactly how long after the “best if used by” date will vary based on your climate and where you stored the box.

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

    1. This is the most effective method of making a boxed cake mix taste like it was baked from scratch!
    2. To ″doctor up″ the cake mix, start with a convenient and affordable boxed cake mix and a few standard cupboard components.
    3. The end product will be a cake that is absolutely moist, fluffy, and rich, and it will taste like if it came straight from the bakery.
    4. ** Thank you so much for taking the time to read my post!

    It appears that this doctored-up cake mix recipe has been a hit or miss experience for the majority of you.I sincerely apologize, and because I want everything you make from my website to turn out perfectly, I have developed a new cake mix recipe that I believe you will enjoy.So, for those of you who have had difficulty with this version, please see my most recent cake mix recipe HERE.Due to the fact that it works so well for so many of you**, I don’t want to modify or delete this one.


    1. 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.
    2. The cake rises flawlessly, is quite soft, and has a rich and buttery flavor.
    3. 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.
    4. 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.

    1. 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.
    2. Mix together the white cake mix and the white chocolate pudding mix.
    3. 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.

    How to make a boxed cake mix taste homemade

    • This is the most effective method of making a boxed cake mix taste like it was baked from scratch! To ″doctor up″ the cake mix, start with a convenient and affordable boxed cake mix and a few standard cupboard components. The end product will be a cake that is absolutely moist, fluffy, and rich, and it will taste like if it came straight from the bakery. 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
    1. The additions to the cake mix will result in far more batter than you would normally have.
    2. Make sure you don’t overfill your baking dish with ingredients.
    3. You just want to fill it half-way to two-thirds of the way.
    4. 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.

    Save this recipe for later and PIN IT to PINTEREST

    This recipe was derived from this one.

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

    1. Boxed cake mix tricks will teach you how to make a cake that tastes better than it looks.
    2. 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.
    3. We have recently completed the birthday season.
    4. 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.

    1. We’re all pressed for time, and we’d all like to save some money.
    2. 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.
    3. 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?

    1. Personally, I love Duncan Hines’s style of play.
    2. I believe it has risen more and is more damp.
    3. Betty Crocker’s recipes are often drier.
    4. 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.

    See also:  How Long Is Ice Cream Cake Good For In The Freezer?

    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

    1. Adding an extra egg will make your boxed cake moist and flavorful, while also increasing its volume.
    2. To get the greatest results, use two additional egg yolks in addition to the amount specified on the package.
    3. 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.
    4. 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

    1. If your boxed cake mix calls for water, experiment with substituting anything different for it.
    2. In place of water, milk, buttermilk, almond milk, and coconut milk are all excellent substitutes.
    3. Because the milk contains more fat, your cake will be denser as a result.
    4. 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

    1. In order to improve the chocolate flavor of chocolate cakes, coffee should be substituted for water.
    2. When making chocolate, you may also add a root beer soda.
    3. In order to make a white cake, lemon lime soda or ginger ale should be used.
    4. 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

    1. If you are preparing a chocolate cake mix, you may learn how to make a box cake taste better by following these instructions.
    2. Simply heat the liquid and pour it in while it is still hot.
    3. When you add hot liquid to chocolate, it helps the cocoa create a richer taste than when you add cold liquid.
    4. 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.


    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.


    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.


    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.


    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 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.


    1. Boxed pudding mixes are a great way to learn how to make a box cake taste more like a home-baked masterpiece.
    2. 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.
    3. Then proceed with the cake preparation as usual.
    4. 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.


    1. Using boxed pudding mixes, you may learn how to make a box cake taste like it was cooked from scratch.
    2. 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.
    3. Afterwards, proceed as normal with the cake making.
    4. 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.


    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

    1. Learn how to transform a box cake into a poke cake to improve the taste of your baked goods.
    2. Poke cakes are a lot of fun to create and they taste fantastic.
    3. 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.
    4. 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

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

    Do you like this post?Make a note of it and pin it!

    7 Ways to Perk Up Boxed Cake Mix

    1. No question that whipping up a cake from scratch is far more time-consuming than measuring and combining all of the components from scratch, but who wants a cake that’s so mediocre?
    2. While boxed cake mix may be delicious, it has a reputation for being bland and uninteresting.
    3. However, it is simple to transform a boxed cake mix into something delectable in a short amount of time and without the need to purchase any additional unique ingredients.
    4. Guests would believe that these doctored-up cakes from a box took hours to create instead of minutes.

    1. Berries or Preserves

    1. A cake that has fruit in it appears more sophisticated, and there are several methods to incorporate fruit into a box cake mix.
    2. The addition of a few spoonfuls of fruit preserves into the batter and swirling it around before baking is one method..
    3. Chocolate cake will swiftly transform into chocolate-raspberry cake if not served immediately.
    4. Instead of placing frosting between each layer of cake when preparing a layered cake, spread preserves between each layer of cake before icing the top and edges of the cake.

    Or, if you are using frosting between each layer of cake, you may put a layer of fresh berries on top of each layer of icing before assembling the cake.The end product is a cake that is both fresh and tasty.

    2. Food Coloring Stripes

    1. It is not just the flavors that may make a cake intriguing; it is also the design.
    2. Its look might be as as tempting as its taste.
    3. Split the mixture into various sections (depending on how many layers the cake has) and add food coloring to each component of the batter so that when it has been stacked and iced, the cake will appear to have a striped appearance when it is cut into.
    4. Alternate colors such as pink and white, or create an ombre look by using varying saturations of a single hue, or be very creative and design a full rainbow of cake layers to impress your friends and family.

    3. Chocolate Chips/Sprinkles

    1. When you add texture or color to a cake, it becomes more exciting to eat as well as to look at.
    2. Using chocolate chips or colored sprinkles is a simple approach to accomplish this goal.
    3. Preparing the batter is as simple as stirring in a cup of each of these ingredients before baking.
    4. While the chocolate chips will not give the cake a cookie flavor, they will give it a cookie-like texture and appearance.

    Colored sprinkles will provide a colorful burst to the cake, similar to confetti dropping through the cake, providing a playful appearance.

    4.Candy Bar Bits

    1. Any boxed cake mix can benefit from the addition of crushed candy bars to give it a distinctive taste.
    2. It is true that a peanut butter and chocolate bar will taste very different from a toffee bar or a butterscotch flavored bar, yet they would all be great regardless of the flavor.
    3. Selections should be made from candy bars that aren’t too mushy and can be readily cut into little bits or crushed with the wide flat edge of a sharp knife.
    4. You may either fold in the candy bar pieces directly into the batter or use them as a filling between each cake layer, mixing with a small amount of icing to hold the layers together.

    5. Canned Pumpkin

    When you add one can of pumpkin to the dry cake mix, you’ll get a really moist and tasty cake that’s perfect for the fall season, but it’s also excellent any time of year. Add cinnamon and nutmeg to make it even tastier and more flavorful. They won’t believe you if you tell them that this cake wasn’t created from scratch.

    6. Cookie Crumbles

    1. Cookies may also be used to add taste to a variety of desserts.
    2. Chocolate sandwich cookies and chocolate mint cookies are two tastes that might be a wonderful compliment to a cake in this flavor combination.
    3. Crush the cookies and then combine them with enough frosting to make a spreadable mixture to be spread between each of the cake’s layers.
    4. Not only will they taste good, but they will also offer a crunchy texture to the cake that will appeal to a wide range of people.

    7. Chocolate or Caramel Syrup

    1. When you combine cake batter with a few tablespoons of chocolate or caramel syrup, you get a cake that is both delicious and artistically appealing.
    2. Use caution when adding either of these to a white or yellow boxed cake mix, as the syrup will create a swirl or marbleized look in the batter rather than mixing it throughout the batter and altering its color fully as you would with a red or blue boxed cake mix.
    3. The cake will be moist and flavorful, thanks to the addition of the syrup.
    4. The original publication date was September 17, 2012.

    Boxed Cake Mix FAQ

    What can I add to cake mix?

    It is not just the flavors that may make a cake intriguing; it is also the design. Divide the mixture into many sections and add food coloring to each portion of the batter before layering and frosting the cake. When sliced into, the cake will seem to have stripes on the surface because of the food coloring used in each component of the batter.

    What can you add to a box cake mix to make it taste better?

    To make the cookie crumbles, crumble the cookies and combine them with enough frosting to put the mixture between each of the cake layers. Not only will they taste good, but they will also offer a crunchy texture to the cake that will appeal to a wide range of people.

    How can I make a boxed chocolate cake mix better?

    The addition of a few spoonfuls of fruit preserves into the batter and swirling it around before baking is one method.. Chocolate cake will swiftly transform into chocolate-raspberry cake if not served immediately.

    How do you make a box cake look professional?

    When you add texture or color to a cake, it becomes more exciting to eat as well as to look at. Using chocolate chips or colored sprinkles is a simple approach to accomplish this goal. Preparing the batter is as simple as stirring in a cup of each of these ingredients before baking.

    What can I add to vanilla cake mix?

    When you combine cake batter with a few tablespoons of chocolate or caramel syrup, you get a cake that is both delicious and artistically appealing. It’s important to carefully fold the syrup into the batter when using either of these ingredients in a white or yellow boxed cake mix to avoid creating a swirled or marbleized look in the batter.

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

    1. Because life is brief, make the most of it.
    2. Everyone is quite busy.
    3. And there are occasions when you simply don’t have the time to prepare cupcakes or a cake from the ground up.
    4. 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.

    1. 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

    1. The white cake mix is the one that we use the most.
    2. In the past, we have used all of the most well-known brands, and we often purchase the one that is on special offer.
    3. If we had to pick one, it would be Pillsbury Moist Supreme, which is a favorite of ours.
    4. 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.

    1. These instructions may be found on the back of most White Cake Mix cartons.
    2. Here is a recipe for Pillsbury White Cake Mix that uses only milk and egg whites.
    3. Everything is nice and white.
    See also:  How Many Boxes Of Cake Mix For A Full Sheet Cake?

    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

    1. 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.
    2. Whenever we make coffee, the first thing we do is replace half of the water that is necessary with newly brewed coffee.
    3. If you use this approach, the chocolate flavor of your cake mix will be substantially enhanced, and the cake will never taste like coffee.
    4. (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.

    1. Chocolate Cupcakes that are delicious every time.

    How to Doctor Yellow Cake Mixes for Cupcakes or Cakes

    We don’t make use of yellow cake mix very frequently (unless, of course, on Laurie’s birthday, when she always wants yellow cake and chocolate frosting for her birthday cakes!). However, when we do, we replace the water with milk and add a teaspoon of vanilla extract, but otherwise we follow the guidelines on the box for preparation.

    A Note About Oil vs. Butter

    1. 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.
    2. This is something that we don’t normally do at all.
    3. The final cupcakes don’t seem to have much of a change in flavor.
    4. 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!

    1. This is something that cannot be overstated…
    2. Make your own homemade frosting to use on your cakes and cupcakes.
    3. That is what everyone will remember about your dessert when they have finished it.
    4. 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

    Doctor Up a Cake Mix

    1. Does anybody else remember blowing out the candles on a handmade birthday cake that tasted so amazing you looked forward to it for weeks?
    2. Perhaps your mother made it from scratch using a family recipe that has been passed down through the years.
    3. Alternatively, it is more than probable that it was baked from a packaged cake mix.
    4. 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.

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

    Incredible Shrinking Cake Mixes

    1. Several years ago, cake mix producers reduced the quantity of mix contained in a box by around eight or nine percent.
    2. This was done in order to keep the price of the mix from rising.
    3. Mixes used to include 18.25 ounces of liquid, but now only contain 15.25 ounces of liquid each package.
    4. 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.

    1. If you do this, the cupcakes will have a quite flat appearance.
    2. Do you ever had a situation when you need to prepare more than 12 cupcakes?
    3. 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.

    1. I had several cake disasters of my own shortly after the cake mixes had been shrunk, and I was not alone.
    2. So many of my tried-and-true recipes that called for cake mixes weren’t quite the same when I stopped using cake mixes.
    3. 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.
    4. I decided it was worth a chance to see what might happen.
    5. 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.
    6. 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

    1. I used to take cake decorating classes at Michael’s craft shop when I was younger.
    2. The instructor highly advised that students use Duncan Hines cake mixes in their baking projects.
    3. They bake to a higher height than other kinds available at the supermarket store.
    4. 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

    1. 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.
    2. This amounts to around 3 ounces of dry ingredients added to the batter.
    3. There is no need to increase the amount of oil, water, or eggs in that recipe.
    4. 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

    1. 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.
    2. Adding a box of instant pudding mix (3.4 ounces) is one option.
    3. No, this is not the ready-made pudding; rather, it is the powdered mix that is often offered in the baking aisle.
    4. 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

    1. Sour cream is just another ″secret weapon″ in my arsenal of baking tools.
    2. By incorporating 1 cup of sour cream into a cake mix, you may reduce the sweetness of the cake while also increasing the texture.
    3. The acidity in the sour cream will also help the baking soda in the mix rise.
    4. 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

    1. In order to improve the flavor of your cakes, you may use extracts to enhance the flavor.
    2. When baking from scratch, vanilla extract is commonly utilized by the majority of people.
    3. You may also add 1 teaspoon to a cake mix to make it more moist.
    4. 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.

    1. To make a cake, you simply need to add 1/2 teaspoon of peppermint essence to the batter.
    2. If you add more than that, the flavor of the chocolate may become too strong for your taste.
    3. 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.

    See also:  How To Make Muffin Tops With Cake Mix?

    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

    Prepare delicious cupcakes by starting with a red velvet cake mix and adding pudding and sour cream to make them even better. Preparation time: 15 minutes Preparation time: 29 minutes Time allotted: 45 minutes Course Dessert, Snack, and Snack American cuisine is a type of cuisine that originated in the United States.


    • Electric Mixer
    • Cupcake Pan
    • Foil baking liners


    • 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


    • 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



    • 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.
    1. 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.
    2. 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.
    3. Learning how to doctor up a cake mix is really simple, and the results are absolutely delicious.
    4. The fact that you started with a mix will be completely undetectable to your friends and family.

    It will remain a well guarded secret!

    23 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!

    1. 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!

    1. 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.

    1. I have to admit that I pass by the cake mixes in stores and do not take notice of them.
    2. 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.
    3. 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.

    1. Those are some excellent suggestions. Thank you for the information. It’s necessary to give it a go.
    2. What a fantastic concept, I’ll definitely be trying it out!
    3. What are the measurements for the cake extender that you used?
    1. 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.
    2. Place it in a container that can be sealed, such as a mason jar.
    3. Combine 6 tablespoons of this mixture with a boxed cake mix to make a delicious cake.
    4. This increases the volume of the mix by approximately 3 ounces, bringing it closer to the size of traditional boxed cake mixes.
    1. These are great ideas!

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

    1. The date is March 6, 2020.
    2. It is possible that this content contains affiliate links.
    3. For further information, please see my Full Disclosure Statement.
    4. 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

    1. Hot Water– When the chocolate cake mix calls for water, use HOT water instead of room temperature.
    2. It adds to the CHOCOLATE-ness of the dessert.
    3. With hot water, the chocolate cocoa taste ″develops″ even more.
    4. 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

    1. White Cake with No Egg Yolks– By omitting the egg yolks from a white cake mix, the cake becomes lighter and fluffier.
    2. 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.
    3. As a result, if you take away three egg yolks, you should substitute three tablespoons of melted butter.
    4. 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

    1. Melted Butter– For a richer taste, replace vegetable oil with melted butter or margarine.
    2. *Because the cakes already include salt, I recommend using unsalted butter.
    3. Instant Pudding: Add 1 (3.9 oz) box dry INSTANT Pudding mix to a large mixing bowl.
    4. 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.

    1. If a recipe asks for 1/4 cup oil, 1/4 cup applesauce can be substituted for the oil to provide extra moistness.
    2. 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.
    3. 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.


    1. When a cake recipe calls for water, substitute MILK for the water.
    2. The milk gives it more firmness and richness, plus also gives it a more handmade flavor.
    3. Buttermilk-You can never go wrong by using buttermilk for all of the liquids in your recipe.
    4. 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.

    1. Eggs: If you want a thicker, more moist cake, use one extra egg.
    2. Add 2 more YOLKS to the eggs and yolks.
    3. 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.


    Items needed to bake a cake:

    Vintage cake stand | cake stand | glass bowls | stand mixer | hand mixer | measuring cups | spatulas | cake server Vintage cake stand | cake stand | glass bowls

    7 Ways to Make a Box Cake Mix Taste Homemade

    The ease of a box mix cake is difficult to argue with, especially when you’re short on time and/or lack cake-baking experience. Nonetheless, if you want your dish to taste authentically homemade, consider one or more of these simple modifications. When you’re through, simply put the box away. We’re not going to tell.

    1. Add More Eggs

    1. To produce a cake that is even more rich and moist, add two more egg yolks to the mix along with the eggs called for in the recipe (save the egg whites to make these delicious meringues).
    2. When making cake, just use egg whites (save the yolks for crème brûlée) to make it lighter and more airy in texture.
    3. Remember that removing the yolks reduces the quantity of fat in the cake; thus, 1 tablespoon melted butter should be substituted for every egg eliminated.

    2. Walk Away from Water

    1. What does water taste like?
    2. It tastes like water.
    3. Make a substitution for it with another drink, ideally one with taste and fat in it.
    4. Whole milk or your preferred non-dairy milk can be substituted (almond and coconut milk work especially well).

    Because the milk contains fat, your cake will have a superior flavor and solidity as a consequence.Do y

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