Fool's Cake Recipe {Made with Cake Mix!} - Simply Stacie (2024)

FAQs

How do you make a 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.

Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest. Although more expensive, vanilla bean paste or fresh vanilla beans will provide even richer flavor to a boxed mix.

Replace water with whole milk, coffee, or soda.

The result is a moister and more flavorful cupcake. Replace water with whole milk in vanilla and white cake mixes. Add coffee to bring out the richness of a chocolate cupcake. Lemon lime soda will make a citrus cupcake sing.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.

Yes, when adding eggs to a cake mix, it's a common practice to beat them first. Beating the eggs before incorporating them into the cake batter helps ensure a smoother and more even distribution of the eggs throughout the mixture. This results in a better texture and consistency for your cake.

Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.

How do you make store bought cake mix taste like bakery? ›

Sweetened condensed milk can be added directly to your cake mix in moderation or used as a delicious frosting alternative. Before we look at any potential downsides to using this convenient product, let's dive into all the creative ways condensed milk can be used to elevate your next boxed cake.

When eggs are balanced with liquids and fats like water, oil, and butter, they ensure that your cake doesn't turn into a soupy mess, but adding too many of them adds too much structure, leaving you with a cake that's rubbery and dense.

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

The ratios are wrong, and it will affect the texture of your cake. It will be denser than if you used the correct number of eggs and it will be crumbly, since the protein in egg whites provides structure that holds the cake together.

In addition to more ingredients, you'll also find different ingredient amounts. Simply put, grocery store cakes contain more sugar and additives than the average homemade creation.

Don't get caught in the trap of thinking that you must bake from scratch if you sell cakes. Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a “scratch bakery”, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.

More Fat, More 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. Think that's crazy? Remember, mayonnaise is just eggs and oil – two things already in your cake!