When cake mixes were first invented most of them only required the addition of water and one or two eggs. Some early cake mixes only required the addition of water, as the cake mixes contained shortening and powdered eggs.
Nowadays most of us use cake mixes, but we long for the taste of scratch-baked cakes and pastries.
Here are a few tips to make your boxed cake mix taste a little bit more like the scratch-baked treats you remember your grandmother or mother making in your youth.
- If a cake mix calls for water, use milk.
- When the cake mix calls for vegetable oil, use softened butter. Or coconut oil (room temp).
- If you are using a spice cake mix, omit eggs, oil and, water and substitute a (14.5 Oz) can of pumpkin to make a tasty pumpkin spice cake.
- If you are watching your cholesterol, you can omit oil and eggs in a cake mix for applesauce. 1/4 cup of applesauce per egg, and an equal amount of applesauce instead of the oil. The cake will come out delicious and moist.
- Adding ingredients such as chocolate chips, dried fruits (I like dried blueberries, dried cranberries, and dried cherries), or chopped nuts can also make your box cake a little fancier.
- I love making a yellow cake mix into a coffee cake by making a streusel topping: 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup room temperature butter, 1 tsp. cinnamon or pie spice to taste. After the cake batter is poured into the greased cake pan, sprinkle the streusel topping on top of the cake and bake per box directions. It makes a great coffee cake for brunch!
If you are looking for more ways to fancy up a plain boxed cake mix, check out the Cake Doctor books on Amazon!