How can I bolster up a boxed cake mix?

EmJ
  • How can I bolster up a boxed cake mix? EmJ

    Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?

  • Using different spices, maybe a pumpkin pie spice added to vanilla cake, will give your cake a completely new and interesting flavor. Using citrus zests will spice things up as well! I have also used different flavored liquid extracts, added these to icing can really add that extra something special to the completed cake.

  • There are a couple of cookbooks by Anne Byrn who has built a franchise on this subject. Her best known book (and the one I have) is titled The Cake Mix Doctor. written specifically on this subject.

    book-cover

    Go to her website http://www.cakemixdoctor.com as there are several recipes and articles as well a listing of her books.

  • Substitute part of the butter with creme fraiche - say, 2oz creme fraiche for 1oz of the butter.

  • All answers provide great ideas but I'll take Jginger's spice recommendation a step further. I often use what I call "subtle exotic" spice combinations which is simply a fancy way of saying unusual or ethnic-influenced combinations. For example, Black pepper with dark chocolate; chili pepper and cinnamon; or cardamom. These types of spice combinations aren't typical in a cake and will provide a deliciously memorable flavor for your guests. A recent unusual combination I just tasted was a spiced gin cupcake. The baker used a basic cake recipe then infused spices and gin into the batter and frosting. A boxed cake could be that basic recipe.

  • When I make box cake mixes, I use vanilla almond milk instead of water and olive oil instead of vegetable oil. The vanilla almond milk gives it a hint of sweetness and the olive oil makes it fluffier. And then a add a touch of cinnamon and nutmeg.

Related questions and answers
  • My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just leave it out and just use oil instead? Or do we have to go buy the right cake mix. We don't want to be left with a box of cake we won't use

  • Mug-cake mix at home Yamikuronue

    I would like to make my own mix for "mug cake" -- that is to say, prepackaged instant cake mix you dump into a mug, add liquid, and microwave. Is there anything special about mug cake that makes it cook in the microwave better? Will ordinary box cake scaled down work? I'll want to make my own mix. Is there anything about boxed cake mix that's special beyond just sifting dry ingredients together, maybe throwing in some powdered milk so I don't have to use milk as my liquid? And can I do anything about requiring eggs -- for example, using some kind of powdered egg? Are there any types

  • I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do.... Blend (on medium speed) in the oil and buttermilk. On low, mix in the eggs, one at a time. Add the hot coffee and vanilla and mix on low speed. Divide into two 9 inch round cake pans and bake

  • I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the cake moving to the outside. I am wondering why this happens and if there is a way to control this separation, since I am seeing more cake moving to the top and just a thin layer on the bottom. Update: I did not alter the cake recipe and i just pored the pie filling directly from the can into the completely mixed cake mix. Mixed them together and pored into the pan. I did not change the baking time or temperature.

  • We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake flavor. What gives yellow cake its flavor? Even without the egg, this flavor is apparent, so it can't be entirely egg related, especially comparing yellow and white cake flavors. UPDATE: It turns out this may be something of an inadvertent trick question. I have yet to test this but I get the idea that store-bought white cake and yellow cake batter powders both have a more similar cake

  • I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit (pineapple, peaches, cherries, apples, oranges, mango, etc...)? Do I need to adjust the baking soda, oil, flour, sugar, etc...? Thanks.

  • I added too much water in my box cake mix and I already mixed the 2 together. What can I do to save the cake? Could I add another box of cake mix to the batter?

  • I have a cake tin (the sprung false bottom type) which, although the bottom seems to fit quite well, has started to leak when I pour cake mixture into it. Is there anything I can do to rescue the tin and stop it from leaking, or should I just bin it and get a new one?

  • I admit it, I'm lazy, I use cake mix 9/10 times I bake a cake. There seems to be a standard size (because Duncan Hines, Betty Crocker, and our local brand all make the same size cake, same number of cupcakes, etc.). How many cups of raw batter is this? I'm trying to figure out what I need for a nonstandard-size pan I have.

  • I'll be baking a cheese-ham cake shortly and I remember that sometimes it makes your tongue 'thick' (for lack of a better word). The symptoms are the feeling that the tongue/mouth is covered with the cake, like it's sticking to the skin. I'm not sure how to describe it accurately. I've just eaten a commercial grade muffin like cake with the same effect. It makes the mouth dry, maybe. So, is there information about which flours are more prone to produce this effect? Is this somehow related to the flour? Can it be the butter/grease? The oven temp or the undercooking or overcooking? Maybe