Cake mix is SO cheap but it often tastes cheap. A few swaps and additions…and you might not be able to tell it apart from a from-scratch cake (ok…well almost)
I made this cake today with all the tips below and it was AMAZING. I used strawberries from my garden (plus a few bigger store bought ones for the top).
I even used canned frosting- I added a tiny bit of softened butter and whipped it in the mixer for about 3 minutes.
Add an Egg
If the mix calls for 3 eggs, use 4 and use the BIGGEST eggs you have. It creates an extra rich and moist cake.
Swap Milk in for Water
If the recipe calls for a cup of water- use a cup of whole milk instead. Water has no flavor (or fat) and whole milk will result in better flavor and density. If you really want to try and step it up you can try buttermilk or even cola for a chocolate cake or even beer in a chocolate one.
Swap Melted Butter for Oil.
If the recipe calls for a half cup of oil, use a full cup of melted butter instead. Fat = Flavor and oil is really tasteless in baking. Swap it out with melted butter to really boost the flavor. Some bakers recommend adding a tablespoon or two of mayo or sour cream.
Making Chocolate cake? Use coffee
If you are baking a chocolate cake- split the amount of water into half milk and half cold coffee. The coffee will really make the chocolate really pop.
Bring everything to room temp.
Cold Milk, Cold eggs….try letting everything warm up on the counter a little. Room temperature ingredients usually make better cakes.
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