Hacks To Make Your Boxed Cake Mix Taste Homemade 

Do you know any other tips that improve the box cake taste?

For all those who take the time to find the box cake hack videos just to comment that it makes more sense to bake from scratch...there are reasons that it makes sense to use a box when you want to. One of them being you may not always have all the ingredients on hand. And some people are nervous about measuring and such...this makes it easier! Yay for you if you bake from scratch. I do! I also cheat too! Why care? Most people who are baking are baking for those whom they love. And that's what's most important. It's not a contest. Life isn't always a contest.

Great information for those who want to just use a box cake and embellish it! I don’t see anything wrong with that. Why do the folks that bake from scratch watch this? Just to comment negative? 🤔

I'm fascinated by the psychology of why people who hate cake mixes would first, watch a cake mix video, and second, feel a need to comment about how stupid cake mixes are.

My maternal grandmother, put mayonnaise in her homemade chocolate cakes. For a long time, I thought that was an essential ingredient!! She also put a touch of almond extract in her homemade white cakes.They work wonders in boxed cake mixes as well.

How did this get turned into a war between cake mix and adding items to it and making one from scratch?

okay but can i get a thumbs up for the batter eaters??

Yes about to buy these boxes with complete pride

I've tried all of these at various times and they ALL work well!!

Here is my families way: substitute water for milk and add 1 extra egg. That's it.

Thanks for the tips. I meant to buy boxed pudding mix for my grandmother's birthday cake, but i got the snack packs instead. Im going to give it a go. Wish me luck!

NO don't melt the butter! Room temperature for the Best consistency. Also use eggs at room temperature just don't over beat them. For a pineapple upside down cake, use the pineapple juice from the canned pineapples for the water for a better flavor. For a secret for butter cream frosting, use butter only and at room temperature and add 2 T of sifted flour to the sifted powder sugar, it helps with cutting down the sweetness and the frosting will be a little thicker and easer to frost. Before frosting your cake make sure its cold, and use a quality soft paint brush to remove any unwanted crumbs. Last hint, put 2-3 T of the cake mix aside to use in place of flour to flour the cake pans. Then you won't have that ugly flour on the cake. I also freeze any flour products when i bring them home for 24 in case of any bugs. If you keep your flour or cornbread pancake mix or cake mix in the frig make sure they are room temp before cooking. That's all have fun! PS the extra egg makes a big difference but add a little less water.

I use mayo in my chocolate cakes and it makes it soooo moist and yummy. Literally tastes like chocolate pudding

Thanks for this cool video. I'm legally blind and so while I just got a new stove with the display in front so I can use it easier, from scratch measuring is much harder compared to a box mix. This gives me some cool ideas to spice it up a bit. Kind of related to candy but I've also seen where if you put chocolate chips in flour and add them only after you mix the ingredients, they can make it really snazzy.

An extra 🥚 and a package of instant pudding also makes a boxed 🎂 better!

Thanks for the tips! I can make a cake from scratch but many others struggle. Thanks for making it inclusive!

Depends on which one you get as well as the frosting because Duncan Hines is wonderful with homemade cream cheese frosting!!! 💯

Trust me yogurt works AMAZING I did it in some cupcakes and woah it was so good guys

Add dry pudding mix as well as milk to make moist.

I use Ghirardelli cake mixes, then you don't have to go through all that "hacking" I've been making "from scratch" cakes for many years, but decided to try Ghiardelli cake mixes a few years ago, and found their chocolate cake mixes to be excellent substitutes.

I'm one of those cake-mix snobs-can always taste the chemicals. Some of these ideas sound pretty interesting. I may break down and try them. Thanks.

So I just mix everything they mentioned at once?

I worked at a super fancy(read super expensive) resort in Napa, CA., the pastry chef always made cakes from a box mix, but hand made ice cream to order!

in terms of how fluffy and sweet they are box cakes can't be replicated by by any other baking. You can't fight the science that hundreds of food specialist have put into making that mix.

add a pudding snack cup for a super moist cake. you can also replace a tablespoon of the cake mix powder with a tablespoon of corn starch. It makes the texture more like a home made cake

Use strong black coffee for chocolate and some extra vanilla

LOL, love the subtle shade at Sandra Lee

Been doing this since a young child. I always made and did creative ideas to cooking and baking.

Knowing me I will probably put sweetened condensed milk in it

My favorite tried & true is: coconut milk (not coconut water) instead of water. It ups the flavor and moisture factor. Work best in yellow cake mix for a rich coconut cake, or in German chocolate cake; plus both have frosting/topping with coconut. But works well w/ a myriad of other flavors.

When I make cupcakes, I use milk, melted butter, and 5 eggs. I always bring my cupcakes to church and everybody loves them. Whatever the people don't eat, I just bring home. I also make my cake the same way. One time, I made a layered carrot cake and I ate some of it. It was so good. Mommy and the boys also had some. Even my aunt and uncle and weird preacher had some. They said that it tastes better than a bakery.

I'm late seeing this but, I can make a cake from scratch but I use box cakes because, I'm busy or too tired to do it from scratch, I always put a little umph in my box cakes, it's nothing wrong with that, it's a great help, I'm know as a great baker because I do both when it comes to cakes, if someone doesn't like the ideal, don't continue watching, but don't tell others what to do everyone isn't good at baking just like everyone isn't good at cooking. Rarely you find a person who's awesome at both.

Yummy!! Going to try thanks❤❤

Add freshly grated carrots to boxed carrot cake.

I thought I Knew it all but this proves it otherwise! Great tips!!!👍

Would subbing the water for almond milk instead of dairy milk work as well?

My mom always added milk instead of water . Make your own frosting that helps too.

Excellent!

Thanks for the info. Very helpful 💕

I’ve tried the hack where you do soda and cake mix two different times and it was good but the cake came out very very soft. I feel like something needs to be added to make it come together a little bit better? I’m not sure it was good just very difficult to work with because it essentially just crumbled it was so soft

Adding a pure extract, not imitation, to the batter also give a better home-made flavour as well. Some dried chopped fruit, nuts and the a bit of rum to a yellow cake mix makes for a nice fruit cake but not like those awful ones sold at Christmas. Despite all this, I bake from scratch; I just prefer to.

You can add instant pudding and jelllo and four eggs and extract depending on what flavor you’re using

SOUR CREAM. Add a big dollop of sour cream and box cake turns out moist and delicious!

I add instant pudding mix and 4 eggs

I take can frosting and stir in 1 cup powder sugar and a table spoon of flavoring of choose to make it my own

Sweet tea in fudge cake mix! Yummy Yummy..

Boxed cake mix and canned icing are delicious. Part of what makes boxed cake mix taste the way it does is that it's too perfect. It's hard to make a homemade cake taste as good. Over or under mix it and it can ruin the texture. Boxed cake is forgiving but the rules still work. I think overmixing is one thing that has a negative effect on a cake.

I need to try this

Chocolate cake ? I add cinnamon! White cake ? Almond extract!

The lady crackinh eggs with the blue on was julia childs the lady in the pink sarah moulton she was an assistant to julia childs for years and learned to cook from mrs childs sarah moulton then went on to become the chief editor for Bon Appetit a world class upper class chefs magazine for the chefs for the foodies for the more refined palettes..sarah moulten was around 16 when she first met julia childs and she still is overcome with emotion with love admiration and absolute respect for mrs childs and still after all these years and her own many successes feels just as humbled and starstruck regarding julia childs allowing her to spend so much time and guidance with her..

I wonder what would happen if I tried all of them in one cake

I love cake so I baked regular.mostly box cake cause it easier & less gass

The box cake mixes only have all the dry ingredients all ya have to do is add the liquid ingredients. They're set up to help those who arent familiar baking to help them learn the basics of baking. Cake mixes or not, people can't tell unless they see a box , it's in their heads. I've not always had everything I've needed and had to substitute or leave out the full measurements and I know if people liked by how quickly my bake goods are gone fast or not. Which when I've not had all the eggs, and didn't use egg whites, had to use store bought but I've added extra vanilla and almond extract to vanilla, to box cake mixes because their dry ingredients sat on shelf and not so fresh. What my grandma taught me the almost important thing to cooking , baking is to use the freshes foods, ingredients the better all your stuff will taste. But people who bake or cook from box mixes, meals don't feel bad about it. Betty crocker is the best freshest for box cake mixes , their flavors seem to stay fresh the longest in the cake mixes. Lol, there's "Alot" of professional bakers that uses cake mixes, they just never tell their secret ingredients, Lol.

I add a box of jello pudding in mine!

OMG 4:35 made my day!!

My grandma saved up her bacon grease and used it in her homemade chocolate cakes. They were amazing and when she passed away everybody searched for her recipe, but it was nowhere to be found.

I've tried many of these, including pudding and buttermilk, but since I bake at 7,000 feet here in Wyoming, all cakes - home-made or box - start with an extra 1/2 cup of all purpose flour. It prevents the cake from falling.

Thankyou. Apart from the can of soda I hadn't heard about any of these.

Take a shot every time she says box cake mix. Mayo in cake? Easy on the Mayo!

I use box cake every time I bake, but I never have any problems with it. Everyone love the cake/cupcakes I make, you just need to know when to take it out of the oven.

Can I sub the water for tears of frustration?

If you replace every part of a ship, will it still be the same ship

My Solution , I opt to go with a Can of Pie Filling and 3 Eggs and Bake at 350 for about 35 - 40 minutes , it gives u a very moist cake with character

When I use box cake I find a bryer or turkey hill ice cream flavor that's the same as the cake and then measure a little less than a cup of it and let it melt, then pour into mix, also I use a small spoon of sugar, a pinch of dominos brown sugar, a small amount of melted butter, pinch of salt and that's pretty much it.

HAPPY THANKSGIVING

I use almond or cashew milk, extra egg, flavor extract depending upon the flavor chosen, and box pudding mix. A box of chocolate pudding mix for chocolate cakes and vanilla for any other flavor.

Might as well just make a homemade cake !

Thank you am going to try it......

Great ideas

I do this all the time 0:34 & 4:03

Just try to separate egg yolks from egg whites and in the end add whipped egg whites. That will make your cake more cloudy and fluffy

Can you use margarine instead of butter? I dont have any real butter right now😣

LOL I have done this for 50 years. Add one tablespoon of additional flour. Mayo gives it a different texture and flavor profile - it is just a dumb fad. Eggs are the best so dont use mayo. You can use buttermilk and be surprised at the wonderful result. When adding coffee, I use instant - just mix a tablespoon of dry instant into the mix. Using juice can make it too sweet and gummy. Been there done that. Who didnt already know just use egg whites in a white cake?

I substitute olive oil for vegetable oil and on pineapple upside down cakes, use pineapple juice for the water

I can only bake cookies, cornbread and waffles from scratch. How do you make these box cakes healthier; such as, adding carrots or zuccinni? What scares me the most about some boxed cakes are the addition of propylene glycol and high fructose corn syrup.

Yes, there is another not mentioned, just add one small box of plain jello to the batter ,will give your cake that home made texture. After baking.

I think these are tricks, not hacks. A hack would be other uses for boxed cake mix, such as making cookies or pancakes or using the dry mix to coat inside cake pans

I found similar ideas on Pinterest. The casement directions tended to be a little fluffy and dry

Never had a homemade cake. Box tastes fine to me....hmm. Am I missing something?

*Absolutely not!! I'll eat that ice cream while the cake is in the oven!*

WOW.

"denseness" 😂

super

If you’re going to jump through all these hoops to make your boxed cake taste homemade, you might as well pull out the cookbook. Homemade isn’t significantly harder.

I do not understand why people who are on a New Years Diet is watching this

i have never used water for pancake and cake mixes lmao, i hate wet bread so naturally lmao

I was with you until the soda, when my stomach turned. Aspertame? Chemicals?

I've been using sweetened condensed milk bringing all the ingredients to room temperature all my eggs and stuff or sometimes I put pudding mix in there with the milk or pudding Jell-O mix special with the strawberry of the red velvet flavor

I'd just buy

Try aaallll the things you suggested at once...

I found similar suggestions on Pinterest. whenever I used a box mix and used the directions the cake would be over fluffy and dry. There were some mixed results with the alternate directions. It's suggested butter and double it, milk instead of water, and adding one extra egg. the drawback was that the cake sunk slightly in the middle and was not as high as the mix which I wanted a middle ground for raising.

Try adding Vanilla Bean Paste to amplify the flavor as well, there is nothing like it anywhere. You can find it on Williams Sonoma.com

1:54

What if ur homade tastes like crap then why would u want it to taste like homade

I always put milk

one shot every time she says ‘boxed cake mix’

dude...if you're gonna add all this extra shit you might as well just make the damn cake from scratch. it's actually not that hard and only takes a couple of minutes longer than making the cake according to the instructions on the box.

My breyers ice cream doesnt melt tho

Not all mixes are the same Duncan Hines taste homemade, but the SuperMoist and Pillsbury cake mixes do taste artificial. Unfortunately, I have celiacs, so I'm forced to use Pillsbury Gluten Free since the other gluten-free cakes are either too dry or too expensive. I've made some homemade ones, but they weren't any better. FYI milk will make a gluten free cake mix even drier. I assume that is because the rice flour has trouble absorbing enough liquid using milk.

It is REALLY not that hard to make cakes from scratch. It's super easy. I promise you making a cake (or any dessert for that matter) from scratch won't hurt. I promise :)