Question: I'm making my sis a birthday cake...i've heard of "doctoring" box cakes, and i thought i might try that. i want it to be really moist and rich. could i add in more eggs ....or add something like yogurt or sour cream? i heard that makes it richer, but i don't know how much i would put in there?i was gonna use the duncan hines caramel cake mix if that helps.... any suggestions?
Answers: I'm making my sis a birthday cake...i've heard of "doctoring" box cakes, and i thought i might try that. i want it to be really moist and rich. could i add in more eggs ....or add something like yogurt or sour cream? i heard that makes it richer, but i don't know how much i would put in there?i was gonna use the duncan hines caramel cake mix if that helps.... any suggestions?
I made a caramel cake once, the top tier was caramel, the second was apple spice and the bottom tier was pumpkin spice. It was a wedding cake for a friend of mine.
I usually use box mixes and "doctor them up." Its just a lot easier that way. To the caramel cake I believe that the recipe called for 1 and 1/4 cups of water, and i put in 1 cup of water and 1/4 cup of butterscotch schnopps. The recipe called for 1/3 cup of oil and I put in 1/2 cup (makes it more moist, without putting weird crap like mayo in your cake mix).
Make sure that you time your cake accurately, because cooking too long can dry out your cake, and I always take my cakes out just before they are done, because they continue to cook while they are in the pan cooling.
I dont like adding more eggs to cake mixes than the recipe calls for, it makes them dry out easier too. You can add any kind of extract to a cake mix, but be careful of adding too much. You could come out with a funky flavor or something too strong. Mainly I just experiment with things. That is the best way to find out what works and what doesn't.
My secret to experimenting is to buy cake mixes when they go on sale for like $1 a box. I follow the directions on the back of the box, but I only add 1 cup of water. I divide the batter into 4's and then add whatever I want (i.e. extract, liquer, butter, oil, etc.) then I bake them in muffin tins, being very careful to mark what I put in what. That way you can find out what tastes best, and what your family likes best. My kids love to taste test my cakes.
Try using applesauce cup for cup for the oil in the cake.
I always add an extra egg and a small box of instant pudding. It makes the cakes come out moist, fluffy, and flavorful!
Add 1/2 c. mayonnaise or yougurt per box, bake a little less than normal, and top the cake before you fill it. Sour cream works, but I find will make it heavy and dense.
Mayonnaise in place of the oil works well. My sister uses mayonnaise in place of the eggs and adds the oil as the package directs. My mom uses buttermilk in cakes.
Juice may be used in place of the water for lemon or orange cakes.
we add chocolate pudding to chocolate cake mix
I guess you could add vanilla pudding to other flavors.
add sour cream
I have become really good at doctoring cakes.
Best chocolate cake recipe I have ever made:
1 box chocolate cake mix
1 box of instant chocolate pudding (VERY IMPORTANT!)
1 3/4 C milk
2 C chocolate chips
Mix and bake for 50 minutes (depending on your oven).
Absolutely heavenly! Once you frost it and let it sit for a few hours, your cake will be super moist!
Bonus!! It has NO OIL in it and it taste BETTER than the oily variety (trust me, I have made it with oil too and it wasn't as good).
Baking with Cake Mixes
Tips for Jazzing-Up Your Cakes
For a fluffier cake, add 1 tablespoon of meringue powder.
Instead of water called for on the box use other liquids for added flavor.
I almost always use milk instead of the water called for on the cake mix box. It makes a denser cake and it adds nutritional value.
Use lemon-lime soda to enhance the citrus flavor in a lemon cake.
Orange juice always works well in an orange cake.
Chocolate milk or flavored soda works great with a chocolate cake mix.
Exchange some of the liquid with chocolate syrup.
Instead of vegetable oil use melted and cooled real butter for a richer cake.
Enhance the cake flavor with extracts.
Adding a teaspoon of vanilla or other coordinating flavored extracts to the cake mix won't make your cake batter overly wet. If more extract is desired, exchange it for some of the other liquid used in the mix.
If changing from a scratch poundcake recipe to one using a cake mix, be sure to add 1- 3/4 ounce package of instant pudding (in a coordinating flavor). Up the eggs necessary too.
Also be sure to include a total of 1 cup of liquid and 1/2 cup of oil or melted butter.
If adding cut fruit, chocolate chips or nuts to a cake be sure to adjust cooking times accordingly.
Use homeade frosting instead of store-bought.
hope these ideas help. enjoy.
Yes, there’s a cookbook called the Cake Mix Doctor. I’ve made about half the cakes and they are fabulous. Super easy & they come out super moist and many taste like they are from-scratch. She has cookie recipes in there too. She also has an online site where she offers 5-6 recipes and she changes the free recipes from time to time. www.cakemixdoctor.com
mayonaise or apple sauce . good luck .
this is what ido.
i add half an egg extra to the cake mix, and dont cook it as long as what the recipie says. i take it out about 5- 10 mins before its ready, i also turn the oven down 3/4 of the way of cooking.
it stop it from drying out. if making a choc cake, this will be excellent, the end result always tastes like a mud cake, and looks like one too!!!
never had a mistake since i started doing it this way!!