Easy Boxed Cake Mix Hack for how to make a box of cake mix taste like a bakery cake with a couple extra ingredients and homemade frosting.
Even an easy Cake Recipe made from scratch takes quite a bit of prep time and ingredients. Cut your time and shopping list in half with this hack to turn boxed mix into a semi-homemade version of classic Yellow Cake. Works with Chocolate Cake, Vanilla Cake, or any other favorite box cake mix too!
No matter how fancy the brand, boxed mix cake baked to the package instructions simply isn’t going to be as rich or moist as a decadent cake made from scratch. That doesn’t mean you can’t get a delicious homemade taste with a box of store-bought cake mix though! All you need is an extra egg and the ingredient swaps in this box cake mix hack to upgrade your favorite box cake mix with the richer taste of a from-scratch cake.
There’s a time and place for fully homemade cake recipes, however, when you’re in a pinch and you want to use a shortcut, this easy cake baking hack is a game changer. You won’t believe how simple it is to make a box cake better and it still comes together in no time. You start with a favorite cake mix, add an extra egg, swap the water with milk, use two times the butter for oil. The result is the ultimate moist cake full of richness with zero boxed mix taste.
Prepare to have your mind blown with this super easy cake hack! The best part is that you don’t have to over-complicate things with instant pudding or fancy extracts. You bake it according to the package instructions, so the baking time stays the same too. The last step in how to make a box cake taste like a bakery cake is to decorate it with some frosting from scratch.
While how to make a box cake taste homemade is a breeze, upgrading a can of frosting is not so simple. Not only is homemade frosting more delicious, it’s also fluffy and easier to decorate with too. A basic Vanilla Buttercream Frosting is so quick and easy, you won’t mind making the frosting from scratch.
How to Make Box Cake Better
- Cake Mix: This recipe uses a classic yellow cake mix, but you could try this method with any boxed cake mix flavor.
- Ingredients: Add 1 more egg to the amount called for on the package instructions. Instead of water, use milk in the same amount. Instead of vegetable oil, you are going to use melted butter. Use double the quantity of butter for oil.
- Bake: Before you begin mixing the cake batter, preheat the oven according to the box instructions. Prepare the batter, mixing until just combined and no dry streaks. Pour into a baking pan sprayed with baking spray. Bake for the amount of time listed on the box per type of pan you are using.
- Frost: Prepare the frosting while the cake is cooling. If you are baking a layer cake, you want to use a cup of frosting for the filling, 1 cup for the crumb coating, and then the remaining cup will be divided into a final coat and decorations.
Homemade Frosting Recipes
FAQs for Cake Mix Hacks
You could definitely make your favorite cake recipes even more delicious with the cake hacks in this recipe. Swapping butter for oil gives it a richer flavor, and adding an egg or even just an extra egg yolk will make a homemade cake melt-in-your-mouth decadent.
You can use any cake flavor of mix that you prefer with this easy cake mix hack. Since you aren’t altering the flavor itself, besides adding some buttery richness, it works with any cake mix from white cake to vanilla to carrot cake!
Butter and oil both add moisture to cakes but there are different benefits to using each one. Oil always stays at room temperature so your cake will stay moist longer, especially stored at room temperature as well. Butter on the other hand adds a lot of rich, decadent flavor.
It’s definitely always better to use milk in a boxed cake mix, despite what the package lists. Milk just has so much more flavor and the fat is going to bond better with the other ingredients, trapping the moisture. Your cake is going to be much more flavorful and melt in your mouth tender if you use milk.
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Key Ingredients
- Cake Mix: For this post, we used a simple yellow cake mix because it already has a buttery flavor that gets even better with the swaps. However, you can use any flavor you prefer and just adjust with the ingredients listed on the box.
- Butter: Melted butter gives your cakes a richer taste and makes them super moist. Using melted butter instead of softened butter is better because it cooks quickly and incorporates evenly for a moist, buttery cake throughout.
- Egg: One of the easiest ways to make a boxed cake taste better is to simply add an extra egg. The egg yolk adds a richer flavor and the whites are what add moisture and air for a fluffier cake.
- Milk: Obviously milk is going to have way more flavor and richness than water. Using whole milk is best because the extra fat will keep the cake moist longer.
- Frosting: A classic vanilla buttercream is great for boxed cakes because it is super easy and goes with every cake flavor. Plus you can add some food coloring to easily turn it into a fun festive cake for celebrations.
Can you do this Boxed Cake Hack ahead of time?
While you can certainly bake the cake and freeze it before frosting, this really isn’t a cake recipe to make ahead of time. Obviously the dry mix is already prepared and once the batter is combined, you need to bake the cake. You could make the frosting in advance though and keep it chilled, then use your hand blender to whip it back up until it’s fluffy again.
Variations
- Frosting: There are so many easy, amazing frosting recipes to choose from like Peanut Butter Frosting, Cream Cheese Frosting, and Chocolate Buttercream Frosting, if you want a boost of flavor without a bunch of extra work.
- Mix-Ins: Some tasty, simple mix-ins for cake mix are chocolate chips, toffee bits, berries, dried fruit, candied cherries, or butterscotch chips.
- Flavorings: You could also use extracts like vanilla or almond to bring out flavors. Chopped maraschino cherries and almond would be delicious especially in summer! A pinch of spices like cinnamon and nutmeg make a big impact too.
- Pumpkin: Make the easiest fall cake by swapping half the butter with Pumpkin Puree and add a couple teaspoons of Pumpkin Pie Spice. Frost with cream cheese frosting!
- Pudding: While you don’t have to use a pudding mix to make a boxed cake taste better, it is another easy hack. You want to use instant pudding. Prepare it for the box instructions with the milk for the cake batter.
Classic Cake Recipes from Scratch
How to Store
- Serve: Boxed Cake Mix Hack can be kept at room temperature, unfrosted, for up to 4 days. If frosted with a dairy-based frosting such as buttercream or cream cheese frosting, refrigerate covered in plastic wrap.
- Store: Store frosted cake in the refrigerator, covered in plastic wrap, for up to one week. Let warm to room temperature before serving.
- Freeze: If freezing a frosted cake, place in the freezer for about one hour, so the frosting becomes solid, then cover tightly in plastic wrap and freeze up to 2 months. Defrost in the refrigerator and bring to room temperature before serving.
Ingredients
- 1 box Yellow Cake Mix
- 4 large eggs
- 1 cup butter , melted
- 1 1/4 cup milk
- 3 cups Buttercream Frosting
Instructions
- The only directions to note are that whatever the back of the box directs you to use, you have to:
- Add an additional egg.
- Replace the water with milk, same amounts.
- Replace the oil with melted butter. DOUBLE the amount.
- Cook with the same directions that are printed on the box.
Video
Nutrition
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Photos used in a previous version of this post.
This was delicious! I took a Betty Crocker Moist Yellow cake mix and added 1 cup of butter and 4 eggs. I forgot to melt the butter, but it was very soft when I added it in. I did have to add 18 minutes on the baking time (not sure if that was related to the butter not being melted). After the first additional 10 minutes, I covered it with foil for another 5 minutes. The toothpick came out clean but I felt like the cake needed more color, so I took the foil off and baked it for 3 minutes. Perfection! The cake had a wonderful taste and texture. I highly recommend this box cake mix hack!
Won’t be doing this again! Made both chocolate & white cupcakes using these modifications and all of them sunk in the middle and the tops were dry. 🙁
Anyone know about a white cake mix? It calls for 4 egg whites (not whole eggs). Do I add one extra egg white or one whole egg?
im wondering the same thing i want to make a white cake for mothers day to spread fresh strawberries on but im wondering if i need to add an egg white
Yes ma’am, for a white cake use only egg whites and yes add the extra egg white
adding the whole egg will make it a “yellow” cake. if you want to keep it white rather than sort of vanilla color, only add the egg white.
This was brilliant! Came out fantastic. Would this also work with white cake?
After reading the comments made with: Betty Crocker Super Moist Yellow Cake Mix, 5 eggs, 2 sticks of melted butter (1 salted and 1 unsalted), 2 teaspoons of vanilla and 1 cup of buttermilk. Cooked in 2 8” pans. One pan cooked for 35 minutes and the other for 40 minutes. Made icing with 6 oz. of cream cheese, 6 oz. of salted butter, 2 teaspoons of vanilla and 2 cups of powdered sugar. Cake and icing were fabulous! Enjoy!!!
Terrible … way too much butter … had to throw away. What a waste.
I have used these hacks before. The best one is to add an extra egg, replace the water with milk, (whole milk, half and half, or buttermilk work best) and do NOT replace the oil with butter. Just use the oil as stated on the pkg.
It will turn out perfect!!
Amazingly good and easy to make.
Cake fell. Very disappointed.
Can this be made dairy free? Almond milk? What could replace the butter if anything
cake sank just like if I used the dic=rections on the box
I tried this and the cake fell, possible to much batter in the pan?
Question: Does the one box of yellow cake make two layers of cake as shown in picture or one? And does the milk need to be whole or can 2% be used? Thank you!
Cake won’t rise, there was no difference in the texture, tasted just like a cake mix. I was so disappointed because I made it for some ones birthday.
I so injoyed watching this and reading it thank you so much
Do you measure 1 cup of the butter while it’s solid and then melt it? Or do you melt it so it ends up being 1 cup melted? Thanks 🙂
Hi! You would measure while solid and then melt it down. Hope that helps!
okay i know this was a while ago, but 16 tbsp is equal to one cup in solid or liquid form. if you’re from america’s the your stick butter shoul have marks. one is half a cup, two sticks is one cup. :)4
One cup of butter is two two sticks from the 1 lb box.
Aren’t you brilliant, bravo!!
I bake cupcakes for a charity that throws birthday parties for kids for free. I use this recipe all the time. Its standard for me. I also made a small double layer round came with this recipe for my dad’s birthday two weeks ago and it was a HIT. Idk what people are doing who say they had bad experiences. I reccomend this to literally anybody who asks and am do super grateful for learning it. Thank you so much for this!!
This kind of made the cake taste bland; maybe additional sugar next time but the cake mix lost it’s sweetness after adding all the ingredients.
i did this and the baking time has almost tripled……. still a little sticking to the toothpick……..
I used this recipe for my granddaughters 1st birthday and they were a hit so I have been asked to make them every year since nice. People are always asking for my recipe! The one thing I change is I use coconut milk because I can’t have dairy and there’s no way I will watch everyone else eat them except for me!
hello,
I have made cake from scratch and stoped using cake box for years until I tried this recipe. I have now made it a number of times and the cake never comes out dry or flavorless. You must add some kind of frosting for added flavor that’s a given. I have gotten compliments when I make this cake and made me revisit store bought cake boxes again. Thanks for the wonderful recipe!
I made this last night and they were amazing. Moist, soft, nice edges. I even left two cupcakes, uncovered, on the counter overnight and it was still super soft this morning. I don’t see how anyone can say this recipe didn’t work for them. I will be making this again.
Thank you Lauren!
4 stars for potential………first effort produced self-deflating cake-patties. I’m hopeful that once cooled may be iced with something spectacular luscious buttercream, perhaps a chocolate ganache drizzle atop. I will, however work this cake-mix hack again, pull back on amt of butter, medium size eggs and different brands/flavor of mix. 4 stars for offering plenty of reason to make another cake!
Thank you, Maureen!
I don’t think this was a compliment! Too many people having trouble with this. I won’t be making this again!
I’m making this right now in three 6” steel circular cake pans and on regular bake (not convection) at 350* for a Duncan Hines box mix checking at 17 min, 22 minutes, and 26 minutes (with a cake tester) the cake took longer to set up than the times listed on the box. Since I opened the oven so many times and fumbled with removing the cakes from the pans while still relatively hot, it’s hard to say why the edges collapsed, but I didn’t want to overbake the cakes and going exclusively by the box times I’d say if you don’t want your cake to fall, make sure you keep an eye on the cake because the alterations may change required baking times. Good luck! The batter tasted delicious 🙂
Thank you, Phinneas for the information!
Tried it twice but used the mix for cupcakes. Both times the cupcakes fell and ended up dense, like hockey pucks.
Hello Katie, I’m so sorry this recipe didn’t work out well for you. Hopefully, I have another recipe that will work better for you.
I just tried it last night. Mine didn’t fall but they came out dry and crumbly and sort of flavorless. I’m so confused because you’d think the ingredients would make it better. I’m wondering if the extra egg is the problem.
Mine too. First box collapsed and was as thick as brownies. I read that it could have been from overmixing, which I think I did, so I went to the store and got a second box and that one did the same thing, and I was very careful about not overmixing. Very disappointing. I will say though that it tastes just wonderful, and it’s very moist but dense and thin. Anyone have any ideas what I did wrong?
Terrible. I love almost all your recipes and baking but DRY, a waste of money.
I’m so sorry this recipe was not to your liking. Hopefully, there is another recipe that will be more to your liking.
I used 3/4 cups up butter instead of one cup, I also used vanilla oat milk in place of dairy milk, the cake came out heavenly! ?
I shall be making your recipe, but I would greatly appreciate your advice on the idea of adding one box of instant pudding mix (same flavor as the cake) ;i.e., chocolate pudding with chocolate or German Chocolate cake mix. Again, your response will be appreciated.
Thank you.
I haven’t tried it that way so I am not sure exactly how that would turn out!Sorry!
I have used this multiple times and never had any issues with the cake falling. So I compared how I had followed it before and it is a little different. I substitute milk for water (box calls for 1 cup so I use 1 cup milk). I substitute melted butter for oil. BUT-boxes typically say 1/3 cup oil, so I use 2/3 cup melted butter. Use 4 eggs instead of 3. My favorite is Duncan Hines Pineapple supreme. Very good!
Easy to remember..add 1 extra egg, substitute milk for water, and substitute melted butter for oil but double it. 1/3 cup oil = 2/3 cup butter
I did the recipe twice. Sunk both times and was flat. I added what you said. Tasted great tho. Do you think it could have something to do with my oven temp? Maybe it’s off? The first time I did over mix it so I went to the store and grabbed a second box careful not to overmix it and it still turned out the same.
Oh my bad typo…. Whole milk!
Can I use half n half for the milk? If not do you recommend white mold? Thanks
Just found you and about to try using BC Lemon mix. Wondering if there is a way to incorporate Ricotta????? Can anyone advise if you have done this? Big thanks.
Hi! I haven’t tried that yet! Sorry!
First, I tried it exactly as stated with Betty crocker’s yellow cake mix. I couldn’t even tell it was cake mix!! It was moist, buttery and even slightly thicker/heavier than usual (which I like). It was/is perfect! This is my go to recipe.
I decided to be bold recently and try it with Betty’s chocolate fudge cake. It was good but not amazing like the yellow cake. Got rid of most of the cake mix taste though. Def still a great recipe!
Thank you for experimenting and sharing!
Thank you so much! so glad you enjoyed this recipe so much!
Look for Lemon Love Cake recipe. I think this is what you’re looking for…
Hope this helps… Alexandra
Softened butter, NOT melted butter should be used . Please don’t blame the people for the cake falling, As You said, Oven must’ve not been preheated . Too many complaints with this recipe. And TOO MANY EXCUSES BY YOU
This is wonderful. Thank you! I’ve used your method/recipe on regular cakes mixes. Id now like to try with a different cake mix that I love but find the end product dry. Cake mix is namaste brand. Gluten free spice cake mix. Calls for 2/3 cup oil, 4 eggs, 3/4 water. This is a large mix at 26 Oz! Would u do 5 eggs, milk for water and
1-1/3 cup butter melted?
I’ve tried this twice, exactly they way it says. could be that it’s salted butter? too warm of the melted butter? the altitude? It comes out all perfect and then as it it cools they all sink! What am I doing wrong?
Hi! The sinking after cooling is usually caused by the oven not being hot enough or the cake being under baked, so I’m not sure! I am sorry that keeps happening!
These hacks were so good and just make my cake THAT much better. I don’t normally like boxed cake mixes because I find that they come out a little dense and have a weird slight chemical taste, but this completely eliminated that taste. For reference, I bought a super moist Betty Crocker dark chocolate cake mix. I added an extra egg, around 1/2 tablespoon of espresso because it brought out the chocolate flavour a bit more, I only had a bit of butter so I added mostly oil but the rest was butter so for example the recipe called for 80 mL of oil, I put 75 mL of oil and 10g of butter. Lastly, I swapped the water for milk. Honestly, it’s a 10/10 hack that didn’t harm the cake in any way and made it so much better.
I got a dark chocolate cake mix, do you recommend melting some chocolate and mixing it with the butter to enhance the flavour or should I just leave it as is. I’m also planning on putting some espresso powder to enhance the flavour.
I would leave as is, add in 1tsp instant espresso powder. Hope it turns out great for you!
It really does eliminate that cake-mix taste, plus anything with butter is better! Also, just increasing the volume by adding the extra egg and more fat gets rid of some of the over-sweetness of the mix. That’s my main complaint about cake mixes – too sweet!
Had high hope for this hack but it failed twice! They cakes both fell instantly after taking them out of the oven. It also tastes eggy. Such a bummer to end up having to run out and buy a cake last minute. I did the tooth pick test and everything so they weren’t under cooked.
you should first incorporate the melted butter in the mix well. then after a while when the butter is cooled you can add the milk and the eggs. You probably cooked the eggs cuz the butter was too hot.
i incorporated the butter into the mix fully then added milk and eggs.
cupcakes still fell
I will second that on cooking the eggs with too hot butter. I did that once and it was enogh to learn that lesson. Now i melt or brown the butter and than let it sit for 3-4 minutes maybe evn stirring just a little to help it cool just enough to not cook the eggs. i mix it in just a little and than add the eggs and milk. The cake falls in because the oven was not hot enough in most cases. Or do to over mixing. See when you mix a cake you are also mixing in AIR and when you cook it the air bubbles expand and then when you pull it out of the oven they deflate resulting in a collapsing cake. I watch a lot of The English baking show on bbc 🙂
I’ve used this recipe to the point I feel comfortable tweeking it. I used softened butter, but I use the measurement before melting if I do melt the butter. There is a difference between 1 cup melted butter and one cup butter, melted. I also add some almond or vanilla flavoring. Also, it does take a bit longer to cook. I always check using a tooth pick in the middle. This cake gets rave reviews no matter where I take it. You can use any variety of cake (or as my grandson says, any flavor) and any Name Brand. It works! I’ve also added a few chocolate chips to the chocolate cakes I make.
Mixed up the batter based on the Ingredient list. Cakes looked beautiful but fell upon cooling. The cakes still taste good.
Went back and read the Instructions only to find the measurements don’t match with my cake mix directions, too much liquid.
Will have to try again with simpler directions of add 1 egg, use milk instead of water, and double melted butter instead of oil.
They may be falling due to the high fat content. You make try adding equal parts. So if it calls for 1 cup oil, use 1 cup of melted butter. The cake is becoming far too dense. You could cook it longer or just reduce the fat content.
I hate the cheap tissue papery texture of normal box mix and will never make it that way again after learning this hack! That being said, if you don’t want dense, maybe not for you. Just do it the normal way 😉
I use salted butter and half n half (same measurements and eggs as the author). The end result is superb, moist and has a more complex flavor (there’s plenty of sweet to offset the salted butter, trust me). It’s worked well as both cupcakes and sheet cake, with a variety of white/yellow box mixes. I used a box of funfetti recently. ***Important! To avoid sinking, resist the urge to open the oven door partway through and bake it a little bit longer.*** Yum yum!! Thank you.
Thanks for adding that tip, Megan.
Sabrina,
I followed everything in the recipe. I made mini cakes which baked up beautifully, then fell even more magnificently while cooling on the baking rack.
What could have happened???
Oh no! Sounds like they needed to be baked longer possibly? Even if the crust looks golden, the inside might not have been fully set.
Do you have any adjustments or tips for using your recipe for high altitude? I live at 7100ft. Thanks
Mine collapsed, too.
I made this with a chocolate fudge cake mix. I made cupcakes. The only thing I changed is they definitely needed to bake for almost 10 more minutes than the box said. The cakes were moist and delicious. I rarely make box cakes but following this rule, I will make more. Thanks for this recipe.
Good to know about needing to bake longer. Thanks for the tip.
This is a HUGE game-changer! Although, a whole cup of butter seemed like a lot so I added about a 3/4 cup and it turned out great nonetheless. You can barely recognize the artificial cake mix flavor and it has such a better, more natural texture! I recommend using good quality eggs, helps the taste a lot. Will do again
Yay! Thanks for coming back to let me know, Autumn.
hey, i tried this hack with the betty crocker yellow cake mix and the result was really good. But can you please tell me about the chocolate cake mix of the same company? should I swap coffee for water or milk will work?
I haven’t tried it with a coffee swap but that sound intriguing. If you decide to try, I’d love to know how it turns out. Thanks!
Try doing half the liquid as buttermilk and the other half as coffee. Be careful if it’s hot, you dont want to cook eggs. You should probably add milk to the coffee to cool it.
There are a lot blogs etc that talk about ingredient additions / subtractions to box mixes but I rarely see anyone specifically speak to the balance or chemistry of the recipe. I am not a chef or a chemist so I don’t want to experiment or waste ingredients- but I do want to improve my ‘ convenient’ baked good. For example, can I add an extra egg, switch the oil to melted butter, add sour cream etc….. how much? Am I replacing water with milk 1:1? Could the water be replaced with sour cream or yogurt or do I still need both in the recipe. How do additions or subtractions/ substitutions possibly effect things like leavening, browning, cooking time? That’s the kind of information I would appreciate to deviate from the box. I’d love if you would address this topic seeing as you have the background.. Thanks.
I am so sorry the comment is so old and I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
I’m sorry, I haven’t experimented with those variations, so I couldn’t speak to how they affect the recipe. I do appreciate your compliments as to my expertise, but baking is a precise science and I don’t feel comfortable speculating as to how those changes would affect the recipe. Sorry!
Hey I want to try your cake hack recipe to make my cake taste like the bakery, I just have one question is it salted butter or unsalted.
Unsalted 🙂 Enjoy!
This recipe is awful! I followed the directions exactly but my instincts were telling me that there was way too much butter & I was right! As other reviewers stated, my cakes looked really nice when I took them out of the oven & then within a few minutes they totally collapsed! I was going to make a Boston Cream Pie using one layer. I ended up using both & putting the filling between the 2 layers. The cake was not good. It was just dense & gross. I used Betty Crocker super moist yellow cake mix, 15.25 ozs. The directions called for 1 cup water so I used 1 cup milk, 1/3 cup softened butter so I used 1 cup melted butter, & 3 eggs so I used 4 eggs.
Hi! I’m thinking of trying this recipe today, but I only have stick margarine on hand. Any thoughts on using this? I’ve never made a cake using anything but boxed directions so I’m clueless?
It says use twice the butter and you used three times the butter. 1/3 cup times 2 is 2/3.
I agree BUT under the word Ingredients, it says to use 1 cup melted butter. In my review I said that I should have known that was too much. So, my thought is that the directions should match the ingredients list. It is very confusing.
Doubling 1/3 cup butter should be 2/3 cup… not 1 cup.
This Betty Crocker yellow cake mix she uses here calls for 1/2 cup oil, not 1/3 cup. I happened to have the exact same mix in my pantry and am making this as we speak. It is possible that it will end up being too much butter, but 1 cup IS double the amount called for on the box.
Hi! I’ve done this recipe and loved it, but she says to double the butter. If they ask for 1/3 cup melted, butter, do 2/3 cups melted butter OR just do 1/3 cup. I didn’t have as much butter, so when my cake mix called for 1/2 cup oil, I just did 1/2 cup melted butter. I also recommend using SOFTENED butter, not melted, creaming it, and then using it in the mix. Anyway, your Boston creme cake idea sounds awesome!!
Then you used too much butter. 1/3 double does not equal 1 cup!
I did only use 2/3 cups of butter and mine fell too Katherine.
And I understand why you put 1 cup of butter… that’s what it says in the ingredients!! The directions give different directives for how much of each item to add. It’s kind of confusing.
You added too much butter! Doubling the butter means you should have added 2/3 cup of softened butter. But also softened butter takes more space than melted butter, so you should have used a little more than 1/2 cup of melted butter.
Sounds like you tripled the butter instead of doubling! That would make a big difference. Maybe next time try 1/2 cup butter instead of a third if you don’t want a super dense and moist cake.
I have used this recipe several times. It’s actually amazing but you need to use the spring back test in addition to the clean toothpick test. I start by adding 5 minutes of baking time, then I check. I also took the first one out of the oven too early. Learn from your mistakes. Try it again! It’s incredible.
Fab.U.lous!
Thank you! I trust you, and you’re my go-to lady for good recipes and great advice. I love your honesty in admitting just how good it was…and the adorable toddler story 😀
It really is as good as she says!
Thanks, Lori!
When you used the evaporated milk, was it ounce for ounce the same amount of the liquid called for on the box?
I used whole milk for this hack.
So I’m recreating the Max and Ruby cake from the kids show, I got 2 boxes of angel food confetti cake mix, but it only says to add water??should I just substitute for milk only?
I’ve not tested this with an angel food cake mix. I’m not sure what adjustments would need to be made. Sorry.
My experience was an epic fail. We have dairy issues, so butter and milk are not options. I used almond milk, which works super-well in everything else I make. I didn’t have any margarine except the 40 percent spread, which is mostly water, so I just added a little more oil than the package called for, plus the extra egg. Oh, and I added 1/4 cup cocoa powder because we wanted a chocolate cake and I only had a yellow cake mix. Since my 2-year-old oven tends to run hot, I put the timer on for 3 minutes less than the minimum that the box said to bake it. Even so, the cake was already done and I worried it might even be overdone. Turns out I should have taken it out 4 or 5 minutes sooner than I did. It was very dense with no crumb texture. It wasn’t springy like cake. Also, it had a very weird flavor. The box cake on its own would have been way better. Even peanut butter frosting could not redeem it.
I’m so sorry this recipe didn’t work out well for you. Maybe I have another recipe that will suit your needs better!
UT-OH, I put it in a bunt pan! It’s in the oven now. I am afraid to look. lol