JONNY! next time you should make the boxed cake normally too and taste them side by side and/or have other people try them both and try to guess which is which!
I made this cake exactly as you suggested for my son's birthday yesterday, and it is so much better than I was hoping! Thank you so much for this video!!!
Milk, never water. Butter, never oil. Always an extra egg. ❤ Never thought to add sour cream, how smart! Also love a quick homemade cream cheese frosting on a box cake!
@@pasttenseroyalty a can of pumpkin plus CHOCOLATE cake mix is my go-to! That or mixing pumpkin into chocolate chip cookie dough. It elevates everything!
This is my exact cheat sheet, except I do 3 whole eggs and one extra yolk. If I'm making 2 cakes that gives me enough leftover whites to make macarons!
This is the cake I made for my birthday! Boxed funfetti cake, made with milk and butter and sour cream, topped with homemade cream cheese frosting. I’m wary of almond extract because it smells like cherries, but maybe I’ll give it a whirl next year.
Why would you make cookies with cake mix? It's not as if cookie dough is hard to find plus the ingredients to make cookies from scratch are super cheap and you probably have all or most in your fridge and pantry already.. I just don't understand I guess unless it produces a different texture of cookie?
Anyone else near shit themselves when he started spinning that pan with 2 pounds of sprinkles precariously placed at the edge of the table? I know it’s spooky season but my heart can only take so much Jonny!!
Hahaha you are funny, 😂. As soon as i saw the back of the box called for only egg whites i knew i had to find an improved recipe. Glad i found you. Definitely subscribed 😊
An older woman I worked with a long time ago swore by adding a package of dry pudding to the mix and her cakes were always really good. Since then most times I will do that, especially if I make a sweet bread like banana, pumpkin or amish friendship bread. Just match the pudding flavor that would taste the best with the flavor cake you make. Pistacio pudding added to a vanilla cake is very good. I've never tried using butter, but I will add just a smidge more neutral oil to the mix for added moisture. My friend was annoyed at me when she asked how I make it and I didn't give an exact measurement and said to eyeball it. I do that with most things I make unless it requires exact measurements.
Made this the day after watching. Everyone loved it. Also I gave never cared about domed or flat tops but this cake was huge and had a flat top. Everyone loved it. More vids like this please!
Any tips for adjusting this for high altitude? Box mixes usually have some instructions for that but I wonder how the sour cream affects the leavening reaction
I’m not sure why RU-vid is suddenly recommending this old video to me because I don’t bake but I can only assume the algorithm has learned I adore this man so I’m all for it
Pillsberry does a GF funfetti and I think it’s the best boxed cake gf on the market. I make them for my son’s bday because one of the moms has an allergy. No one has ever suspected and there’s never any left
Pillsbury came out with a GF funfetti mix, and it has made my poor little gluten intolerant life so much better. Would you consider doing this with a GF box mix? I'm curious to know if it would be the same.
I literally don’t make cupcakes without most of these suggestions (milk in place of water, sour cream added, butter instead of oil) but I have never ventured into making an actual cake itself. Probably gonna try this to celebrate my friend’s birthday soon, so thank you for the tips!!!
• Set oven to 325° instead of 350° (lower temperature ensures the cake will cook evenly) • Add 1 more egg than the box calls for. • Use milk instead of water • For moist cake use oil, or substitute oil for butter and add 1/2 cup sour cream. • Add a dash of extract for extra flavor. • Bake for around 30 minutes
I made a yellow cake using your sour cream hack a little while ago and it was THE most delicious thing. I'd love to see a video about making frosting because the store-bought frosting does not do this recipe justice.
I always wondered why people would separate the egg and the yolk in certain recipes like baking is a science but not all theories need to be tested lolll 😂
I've used egg whites with cake mix before to keep the cake white, instead of going yellow... I was using all blue sprinkles for a baby shower cake and didn't want everything's to turn green. 😊 But in every other circumstance, the whole egg, always. Yes. Lol ❤
I love making box cakes with the milk/butter/extra egg recipe. The first time I made it I found it made a less crumbly cake and was just better in general. I’ll have to try the extra add ins next time 🥰
I add citrus zest. I love orange chocolate or orange and white chocolate together. I will melt white chocolate chips and add that with the orange zest. I also like adding rum or vanilla extraxt for flavor depending on what I'm going for in terms of flavor. I always use a cultured dairy, usually sour cream because its cheaper than yogurt, but sometimes yogurt flavor makes more sense.
OMG YES ABOUT THE YOLKS!!! In the 2000s, we weren’t good at distinguishing good and bad cholesterol. So when it went round that yolks were high in cholesterol, people would pick them out and trash them 😢. And composting wasn’t that big yet. I always asked to have them, bc I felt it was such a waste of potential, resources, and landfill space when it was such nutrient rich food!! I’m so glad we’re done with that myth.
I've been binge watching your channel for the past 30 minutes and I'm hooked! You are FABULOUS. A question I had while watching your anti-gender reveal video was do you continue to check how many people have watched that video and donate the income it generates? Just curious. (BTW I've subscribed) Thanks!
for my bday this year i made funfetti cupcakes using your white box cake tutorial!! i also added some lemon zest for a little extra oomph, and it turned out amazingggg - gonna try it with the almond extract next time!!
Lemon zest sounds great! Have you ever topped cupcakes with lemon zest before baking? I used to make the mini Muffin size that way. They were always a hit!
I have never been able to make a funfetti cake where the sprinkles don't sink to the bottom. Not even once. Same with adding berries to cupcakes or muffins. I don't think I work with runny batters though. Any advice?
So, the egg white option is not actually a health thing. It’s there for aesthetic purposes. The yolks can make the cake tinge a bit yellow, so if you want the stark white look to make the funfetti colors pop go with the egg white version (you can always use another hack to make the cake less dry).
