You know I love a good scratch cake but sometimes you need a great tasting cake FAST! In the last few months, I have gotten a few requests for a recipe on how to make box cake better and how to make box cake taste homemade. If the box calls for two eggs, use three or four instead. Hey everyone! Add 1/2 teaspoon of vanilla extract for better flavor. For a firmer cake, you might want to try using a box cake mixed and a pound cake mixed, then fold the two batters together. My backup is making a box of store bought cake mix taste like a homemade cake. Vanilla: Freshen up the cake mix with a dash of VANILLA EXTRACT! Hi Liz, The egg whites give the cake structure, making it a good choice if you are making a cake that requires a lot of carving. 1 – Bye Bye Water. May 7, 2016 - Cakes made from a boxed mix can taste great, but their texture can be a little crumbly. You can also opt to add only additional yolks, which will make for a richer flavor, or only additional whites, which will make for a lighter, fluffier texture. Here's an easy way to firm them up and make them denser. Water just won’t do if you want a nice rich cake. One common mistake with boxed cakes is not mixing the batter enough. Most box cake mix recipes have water. The cake ingredients are 1 box of yellow cake mix, 1 – 15 oz. So ditch the water and replace it with whole milk (be sure to check out the differences in milk and buttermilk in cake).. It is a simple way to make the boxed cake taste just like the cakes you get at the bakery, and it only takes a few added ingredients to do so. Use these tips and tricks to learn how to make box cake better and how to make box cake taste homemade These simple ingredients yield the best moist cake! Less fat and sugar mean a reduction in the weight, or denseness of the cake, while the leavening properties of baking powder increase the volume of a cake mix as it bakes. (Scroll down and check out the video below for all our favorite tips for white cake mix.) Adding whole milk will give the cake more fat and therefore a better mouth feel and smoother taste. can of mandarin oranges-undrained (the juice from the can of oranges is used as the liquid in this recipe), 1/2 cup canola oil, 1/2 cup of sour cream, 1 teaspoon of vanilla and 3 large eggs. Since you are trying to save $$, What I do to get the moistness and stability, I use a standard scratch wedding cake recipe then add a box cake batter to it for moistness. For best results, whip the cake at medium speed for at least 3 minutes, until the texture and color of the batter have changed. Two egg whites equal 1 whole egg so you could use 1 whole egg plus 2 egg whites if you like. 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