There’s something incredibly comforting about a box cake mix.
It’s the kitchen version of an old trusted buddy there to assist when you need it, with no bother. But come on: occasionally that cake actually *does taste exactly* like it’s from a box, and that is not something to be praised. My first experience attempting to “fancy up” a yellow cake mix for a birthday party is an example that stands out it was okay, but it just lacked that homemade je ne sais quoi. That’s when I learned you can turn a humble mix into a contender for a bakery’s best with a sly switch. Today we’re going to explore what it takes to elevate your boxed cake mix, starting with one bombshell replacement: replacing other fats in place of vegetable oil. Trust me, this small trick, and a few others as well, can elevate your cake a thousand notches higher.
Black Forest Cake
This straightforward Black Forest Cake recipe uses a chocolate cake mix for convenience, elevated with coffee and buttermilk for depth. Layers of rich chocolate cake are filled with luscious whipped cream and kirsch-laced sour cherries, then adorned with more cream and chocolate shavings, offering a classic dessert with minimal effort.
Equipment
- 2 8-inch Round Cake Pans
- 1 Electric Mixer
- 1 Large Mixing Bowl Preferably chilled
- 1 Small Bowl
- 1 Serrated Knife For leveling and slicing cake
Ingredients
Main
- 1 box chocolate cake mix for two 8-inch rounds plus necessary ingredients
- Strong brewed coffee as needed
- Buttermilk as needed
- 4 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon almond extract
- One 24-ounce jar sour cherries drained
- 2 tablespoons kirsch
- Chocolate shavings for garnish
Instructions
- For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
- For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
- For the cherries: Combine the cherries and kirsch in a small bowl.
- To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.
Notes
For an enhanced chocolate flavor, the coffee in the cake mix intensifies the chocolate notes without making it taste like coffee. Ensure your heavy cream, mixing bowl, and whisk attachment are very cold before whipping for optimal stiff peaks. If sour cherries are unavailable, fresh or frozen sweet cherries can be used, though the tartness of sour cherries balances the richness of the cake and cream better. Adjust kirsch to taste; for a non-alcoholic version, substitute cherry juice or syrup. A light crumb coat with whipped cream before the final layer ensures a clean finish and prevents crumbs from showing. Chill the assembled cake for at least 30 minutes for best results before slicing.
1. The Power of Fat: Why Vegetable Oil Substitution Matters
The Vegetable Oil Issue
Vegetable oil is what most box cake mix recipes rely on, and no wonder. It’s flavorless, inexpensive, and yields moist cakes. But that very lack of flavor is its bane. It doesn’t contribute any flavor, so your cake will be, ahem, a little bland. I’ve spent long enough making cakes to know that “moist but meh” is not the reward. And on top of that, there’s extra fanfare about the health price of vegetable oil such as possible inflammation from highly processed oils, as some health magazines will show you. It works, of course, but it’s not introducing anything new to the game.
Vegan Shepherd’s Pie
This vegan shepherd’s pie is just like the one my mom used to make, but it’s made with plant-based meat and vegan ingredients for a satisfying savory casserole everyone can enjoy.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher Or a potato ricer for extra fluffy results
- 1 Large Skillet For sautéing vegetables and plant-based ground
- 1 2-Quart Baking Dish
- 1 Spatula or wooden spoon For stirring and spreading
Ingredients
Main
- 5 russet potatoes peeled and cut into 1-inch cubes
- ½ cup vegan mayonnaise
- ½ cup soy milk
- ¼ cup olive oil
- 3 tablespoons vegan cream cheese substitute such as Tofutti
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 1 large yellow onion chopped
- 2 carrots chopped
- 3 stalks celery chopped
- ½ cup frozen peas
- 1 tomato chopped
- 1 teaspoon Italian seasoning
- 1 clove garlic minced, or more to taste
- 1 pinch ground black pepper to taste
- 1 12 ounce package plant-based ground beef substitute
- ½ cup shredded Cheddar-style soy cheese
Instructions
- Gather all ingredients. Allrecipes / Christine Ma
- Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain. Allrecipes / Christine Ma
- Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside. Allrecipes / Christine Ma
- Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. Allrecipes / Christine Ma
- Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper. Allrecipes / Christine Ma
- Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes. Allrecipes / Christine Ma
- Spread vegetarian meat substitute mixture into the bottom of the baking dish. Allrecipes / Christine Ma
- Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese. Allrecipes / Christine Ma
- Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes. Allrecipes / Christine Ma
- Enjoy! Allrecipes / Christine Ma
Notes
Achieving a truly smooth and fluffy mash is key; consider a potato ricer if available, and avoid over-mashing, which can lead to a gummy texture. For the vegetable base, deepen flavors by deglazing the pan with a splash of vegan red wine or vegetable broth after sautéing the aromatics. Ensure the plant-based ground is well-browned for better texture. To elevate the topping, a sprinkle of nutritional yeast in the mashed potatoes can boost cheesiness, and a quick broil at the very end will give the soy cheese a golden, crisp finish. Taste and adjust seasoning at each stage – a pinch of smoked paprika in the filling can add a subtle smoky depth.
Unlocking Flavor with Alternative Fats
Substituting other fats with vegetable oil is like upgrading from a flip phone to a smartphone it’s an opening to infinite possibility. Imagine substituting melted butter for homemade, old-fashioned flavor in a vanilla cake or brown butter for nutty depth that reduces a chocolate cake to its knees. I substituted brown butter for a German chocolate cake mix one time, and it was so heavy, my dinner party guests swore that it had been made from scratch.Another major winner is coconut oil, especially for tropical taste.
Healthy Snickerdoodles recipes
This recipe offers a healthy, gluten-free, and vegan take on classic snickerdoodles. Utilizing oat and sorghum flours, egg replacer, and alternative sweeteners, these cookies deliver the beloved cinnamon-sugar flavor with a lighter profile. They are quick to prepare, yielding soft and chewy treats perfect for a snack or dessert.
Equipment
- 2 Mixing Bowls One large for wet ingredients, one medium for dry, and a small one for the coating.
- 1 Whisk
- 2 Baking Sheets
- 1 Parchment Paper To line baking sheets for non-stick baking.
- 1 Cookie Scoop For uniform cookie size.
Ingredients
Main
- 1/4 cup Unsweetened Vanilla Soy Milk
- 84 g 6 tbs Neutral Oil (**see notes!)
- 96 g 1/2 cup Homemade Vanilla Sugar (or dry sweetener of choice)
- 2 tsp Stevia Extract
- 1 tsp Vanilla Paste I used homemade
- 1 tsp Butter Extract
- 120 g 1 cup Oat Flour
- 85 g 1/2 cup + 2 tbs Sweet White Sorghum Flour
- 16 g 1 tbs Corn Starch (preferably non-GMO)
- 13 g 1 tbs Ener-G Egg Replacer (just the powder)
- 2 tsp Cream of Tartar baking powder might also work
- 1/4 tsp Salt
- 1/2 cup Homemade Vanilla Sugar
- 1 tbs Cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a small bowl, combine the 1/2 cup Homemade Vanilla Sugar and 1 tablespoon Cinnamon for the coating; set aside.
- In a large mixing bowl, whisk together the 1/4 cup Unsweetened Vanilla Soy Milk, 84g Neutral Oil, 96g Homemade Vanilla Sugar, 2 tsp Stevia Extract, 1 tsp Vanilla Paste, and 1 tsp Butter Extract until well combined.
- In a separate medium bowl, whisk together the 120g Oat Flour, 85g Sweet White Sorghum Flour, 16g Corn Starch, 13g Ener-G Egg Replacer, 2 tsp Cream of Tartar, and 1/4 tsp Salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft, cohesive dough forms.
- Scoop dough into approximately 1-inch balls using a cookie scoop or spoon.
- Roll each dough ball generously in the prepared cinnamon-sugar mixture, ensuring an even and thorough coating.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers appear slightly set but still soft.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Ensure the ‘neutral oil’ is truly flavorless, such as grapeseed or a refined coconut oil, to preserve the delicate vanilla and butter notes. When combining the dry and wet ingredients, mix until just combined; overmixing isn’t as critical with gluten-free flours but can still impact texture. The cinnamon-sugar coating is key for classic snickerdoodle flavor and appearance, so ensure an even, generous roll. Be mindful not to overbake; these cookies can quickly go from perfectly soft to dry. They should appear slightly underdone in the center when removed from the oven and will set as they cool. For best texture, let them cool for a few minutes on the baking sheet before transferring to a wire rack.
It combines nicely with bananas or coconut cake mixes, adding subtle sweetness that screams getaway. For a little drama, sesame oil adds nutty spiciness to a lemon or vanilla cake just what will leave your dinner party guests in stitches. Don’t discount olive oil. An olive oil, or rather an infused one like orange or basil, will make a lemon cake mix a Mediterranean masterpiece of a meal. Balance is the solution in the form of cake flavor to fat, enhancing what you already have or adding the new.
Easter Lamb Cake
This cute lamb cake is a simple white cake baked in a lamb mold for Easter that can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg, or cinnamon. Frost with any white frosting of your choice and decorate to look like a lamb.
Equipment
- 1 Lamb Cake Mold
- 1 Electric Mixer
- 1 Large Mixing Bowl
- 1 Sifter
- 1 Cookie sheet
Ingredients
Main
- vegetable oil as needed
- 2 ¼ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups white sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 egg whites
Instructions
- Coat a lamb cake mold with vegetable oil; let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
- Preheat the oven to 375 degrees F (190 degrees C). Sift cake flour, then sift again with baking powder and salt; set aside.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add cake flour mixture alternately with milk, stirring the batter until smooth after each addition. Stir in vanilla.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in remaining whites.
- Fill face-side of the mold with batter. Gently move a wooden spoon through the batter to remove any air pockets, without disturbing the greased and floured surface of the mold. Put the lid on the mold, securely locking or tying it together so the steam and rising batter do not force the two sections apart. Place onto a cookie sheet.
- Bake in the preheated oven until a skewer or wooden toothpick inserted through a steam vent comes out clean, about 1 hour. Transfer the mold to a wire rack for about 15 minutes, then carefully remove the top of the mold. Let the bottom of the cake cool in the mold until all the steam escapes and the cake firms up, about 5 more minutes. Remove the rest of the mold and let the cake cool completely. For best results, do not sit the cake upright until completely cooled.
- Frost cooled lamb cake with your favorite white frosting using a star tip to create texture on the body. Add jelly beans for the eyes, and place on a bed of green coconut grass. SavedByGrace
Notes
Thoroughly greasing and flouring the lamb mold, especially intricate details, is crucial for a clean release; consider using a baking spray with flour. When folding egg whites, be gentle to retain air, which contributes to the cake’s light texture. Avoid overmixing the batter after adding flour to prevent a tough cake. Spices like anise, nutmeg, or cinnamon can be added with the vanilla for an enhanced flavor profile. Ensure the cake is completely cooled before attempting to unmold or decorate, as it will be fragile when warm.
Texture is Everything: How Fats Influence Your Cake
Besides taste, what fat you choose also dictates the texture of your cake. Butter, which is creamed, will result in a light, airy texture that tastes as though it has been baked in the house. Olive or coconut oil will result in a denser, heavier cake ideal for heavy fillings or heavy layer cakes. I learned the hard way when, attempting at fluff, I used olive oil in a box mix for a white cake; it was good but too heavy for me. If you’re aiming for light and fluffy, stick with butter or a lighter oil like canola, and pair it with techniques like extra whipping of the batter. For a denser, chewier cake, oils are your friend. It’s all about knowing your endgame.
Vegan Meringues
This vegan meringue cookies use the liquid from a tin of chickpeas as a substitute for egg whites — genius! Use this as a replacement for egg white meringue in recipes such as summer fruit pavlova and Eton mess.
Equipment
- 1 Electric Mixer A powerful stand mixer is highly recommended for the extended beating time.
- 1 Large Mixing Bowl Ensure it is clean and grease-free for optimal whipping.
- 1 Baking Sheet For baking the meringues.
- 1 Parchment Paper Essential for preventing sticking and easy removal.
- 1 Piping Bag with Nozzle For shaping uniform meringues.
Ingredients
Main
- 1 15 ounce can chickpeas (garbanzo beans), undrained
- ¼ teaspoon cream of tartar
- ¾ cup white sugar
- ½ teaspoon vanilla extract Optional
Instructions
- Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
- Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
- Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
- Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
Notes
For optimal results, ensure your aquafaba is well-chilled before whipping; consistency can vary by chickpea brand. A powerful stand mixer is highly recommended for the extended 20-minute beating period to achieve truly stiff, glossy peaks—this is crucial for stable meringues. Gradually add sugar, one tablespoon at a time, to allow it to dissolve fully and build structure. The cream of tartar is indispensable for stabilizing the aquafaba foam; do not omit it. Bake meringues in a low oven to dry them out slowly without browning. Allow them to cool completely on the baking sheet before handling. Meringues are highly sensitive to humidity, so store them in an airtight container and ideally bake on a dry day. Experiment with extracts beyond vanilla, or add a pinch of food-grade essential oils for diverse flavor profiles.
The Butter Bonus: Understanding Water Content
Here’s a nerdy but important detail: butter isn’t pure fat. Unlike oils, which are 100% fat, butter is around 80% fat and the remainder water, milk solids, and possibly salt. This water may affect what your cake becomes like. Water in butter develops gluten, which provides structure, while fat will soften. I once replaced oil with butter in a recipe without compensating for this, and my cake was ever so slightly denser than I had hoped for. If you are using butter, you may be able to remove a small amount of liquid (a tablespoon or two for each ½ cup of butter) as compensation. And if you prefer savory rather than sweet flavors in your desserts, salted butter is great contrast.
Jello Poke Cake
This Jello poke cake is creamy, refreshing, and fun. It’s an old Southern recipe passed down by my grandmother. You can top this Jello cake with berries or sprinkles if you like!
Equipment
- 1 9×13 inch Baking Pan
- 1 Large Mixing Bowl
- 1 Electric Mixer
- 1 Skewer or Fork For poking holes
- 1 Medium Bowl For gelatin preparation
Ingredients
Main
- 1 15.25 ounce package yellow cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- ¼ cup cold water
- 1 3 ounce package strawberry-flavored gelatin mix (such as Jell-O)
- 1 cup boiling water
- 1 8 ounce container whipped topping (such as Cool Whip)
Instructions
- Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C), and grease a 9×13-inch baking pan. ALLRECIPES / ANA CADENA
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. ALLRECIPES / ANA CADENA
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes. ALLRECIPES / ANA CADENA
- Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved. ALLRECIPES / ANA CADENA
- Poke holes all over the cake using a skewer or a fork; pour gelatin mix into the holes. Refrigerate cake until gelatin is set, about 1 hour or up to 6 hours. ALLRECIPES / ANA CADENA
- Spread whipped topping over cake. ALLRECIPES / ANA CADENA
- Enjoy! ALLRECIPES / ANA CADENA
Notes
Ensure the cake is cooled completely before poking holes and pouring the gelatin. Warm cake will absorb the gelatin poorly and may become soggy. For best results, use a thin skewer or the handle of a wooden spoon for poking holes, creating channels deep enough for the gelatin to penetrate without tearing the cake excessively. Experiment with different Jell-O flavors to customize the cake. Consider making homemade whipped cream for a richer, less processed topping, or add a touch of vanilla extract to the store-bought variety. Garnish with fresh berries or sprinkles just before serving for enhanced visual appeal and a burst of fresh flavor.
2. The Extra Egg Trick: Moisture and Texture Addition
Why Add an Extra Egg
If the key to a gourmet cake is substituting fat, then adding an extra egg is the secret club greeting. Package cakes typically require two or three eggs, but a fourth will work wonders in texture and flavor. Eggs add fat and protein, which add density and resistance to breaking apart. I started using eggs after a baking friend assured me of its greatness, and now it’s my norm. Adding a fourth egg adds moisture to the cake, something you’ll be glad to feed your guests when you host a holiday gathering.
Coconut Layer Cake
This recipe creates a delightful Coconut Layer Cake, featuring moist, tender cake layers infused with coconut flavor. It’s generously frosted with a rich cream cheese frosting and adorned with sweetened shredded coconut, making it a perfect dessert for celebrations or a luxurious treat.
Equipment
- 1 Electric Mixer Stand or hand mixer
- 3 Round Cake Pans 8-inch recommended, greased and floured
- 3 Mixing Bowls Various sizes for dry, wet, and egg whites
- 1 Wire Whisk For dry ingredients and folding
- 1 Offset Spatula For frosting and smoothing
Ingredients
Main
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut such as Coco López, see note
- 4 large eggs separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Pinch of salt
- Cream Cheese Frosting
- 4 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and room-temperature unsalted butter with an electric mixer until light and fluffy.
- Beat in the egg yolks one at a time, then mix in the canned sweetened cream of coconut and vanilla extract until well combined.
- Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry, mixing on low speed until just combined after each addition.
- In a separate clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter in two additions until no streaks remain, being careful not to deflate the batter.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake layers in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.
- Once cooled, frost the cake with cream cheese frosting and generously cover with sweetened shredded coconut for decoration.
Notes
1. Ensure all cold ingredients, especially butter, eggs, and buttermilk, are at true room temperature for optimal emulsion and cake texture. This prevents a curdled batter and promotes a tender crumb. 2. Do not overmix the batter once the flour is added; mix only until just combined to avoid developing too much gluten, which can lead to a tough cake. 3. Whipping egg whites separately and folding them in gently adds significant lightness and a delicate structure to the cake, characteristic of a high-quality layer cake. 4. Toasting a portion of the shredded coconut lightly before decorating can add a beautiful golden color and a deeper, nuttier coconut flavor, enhancing both presentation and taste.
Yolks vs. Whites: A Matter of Texture
Both the white and the yolk of an egg have their contribution.Yolks, rich in fat and emulsifiers, add a creamy smoothness. I tried adding two more yolks to a red velvet batter, and the cake was so rich it was a party in every bite. Whites, on the other hand, add protein for structure, and the cake becomes more dense and filling. For richness, leave out the whites and only employ yolks alone but only two added to it, since more would cause the cake to be gluey. This is something that works well for rich-flavored foods like chocolate, red velvet, or spice cake, where the added fat will complement the flavor.
Orange Cake
My mom gave me this orange cake recipe, and I can’t make it often because I would eat the whole thing. This is the best cake I have ever tasted. I hope it lasts more than a day at your house!
Equipment
- 1 10-inch Bundt Pan Ensure it is thoroughly greased and floured.
- 1 Large Mixing Bowl For combining cake batter ingredients.
- 1 Electric Mixer Handheld or stand mixer for beating batter.
- 1 Wire Rack For cooling the cake evenly after baking.
- 1 Small Saucepan For preparing the orange glaze.
Ingredients
Main
- 1 15.25 ounce package yellow cake mix
- 1 3 ounce package instant lemon pudding mix
- ¾ cup orange juice
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon lemon extract
- 2/3 cup white sugar
- 1/3 cup orange juice
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
- Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
- When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
- Transfer cake to a serving platter and drizzle glaze over top.
Notes
For optimal results, ensure all liquid ingredients for the cake batter are at room temperature to prevent curdling and achieve a smooth, emulsified mixture. Thoroughly grease and lightly flour your Bundt pan to guarantee an easy release; a baking spray with flour is highly recommended. Be cautious not to overmix the cake batter after adding dry ingredients, as this can lead to a tough, dense cake. For an enhanced citrus aroma and flavor, consider adding the zest of one orange to the cake batter. When preparing the glaze, cook it just until the sugar dissolves and it reaches a slightly syrupy consistency; avoid over-reduction, which could make it too sticky. Drizzle the glaze over the cake while it is still slightly warm but fully out of the pan for better absorption.
Balancing the Sweetness
A heavier cake with extra eggs can be more subdued in personality, so consider reworking the frosting. I once sold a chocolate cake made with yolks and topped with an overly sweet buttercream, and it almost murdered me. A less sweet option, such as an Ermine frosting made from flour or an intense cream cheese frosting, can be a counterpoint. It’s harmony let the cake shine without bludgeoning the palate.
Gluten-Free Boxed Cake Mix Replacer
Got a recipe calling for gluten-free cake mix? Don’t have one? Don’t want to use them? Here is a chemical-free and less expensive replacement. The dry ingredients equal one 19-ounce boxed version. Adapted from the ingredients’ lists of various boxed versions. Store in an airtight container for up to 1 month.
Ingredients
Main
- ¾ cup white rice flour
- ½ cup brown rice flour
- ½ cup sorghum flour
- ¼ cup potato starch
- 3 tablespoons tapioca starch
- 1 tablespoon sweet rice flour
- 1 tablespoon rice starch
- 1 tablespoon baking powder
- 2 teaspoons white vanilla powder
- 1 cup superfine sugar
- 1 teaspoon fine salt
Instructions
- Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.
3. Beyond the Basics: Other Ways of Making Your Cake Better
Substituting Liquids for More Flavor
Water is the standby liquid in most recipes, and it’s a wasted potential. Replace it with milk or buttermilk for richness and moist crumb. I replaced buttermilk with yellow cake mix, and the soft tang provided that Southern staple flavor. When working with chocolate cakes, replace brewed coffee it intensifies the flavor without tasting latte-like. They’re simple swaps but provide huge dividends.
Giant OREO Cookie Cake
Watch everyone’s eyes light up when you make this recipe and bring out this fantastic cake, made to look like a giant-sized Oreo cookie. The best part? It tastes as good as it looks!
Equipment
- 2 9-inch Round Cake Pans
- 1 Electric Mixer
- 2 Large Mixing Bowls
- 2 Wire Racks For cooling cakes
- 1 Microwave-Safe Bowl For melting chocolate
Ingredients
Main
- 1 15.25 ounce package Duncan Hines Devil’s Food cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 4 ounces semisweet baking chocolate
- ¼ cup butter
- 1 8 ounce package cream cheese, softened
- ½ cup white sugar
- 2 cups thawed frozen whipped topping
- 12 Oreo cookies coarsely crushed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat two 9-inch round cake pans with cooking spray.
- Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 29 minutes. Cool cakes in the pans for 10 minutes; invert carefully onto wire racks. Cool cakes completely.
- Place chocolate and butter in a small microwave-safe bowl; microwave on high power until butter is melted, about 2 minutes. Stir until chocolate is completely melted; cool 5 minutes.
- Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer until combined; gently stir in whipped topping and crushed cookies.
- Place 1 cake layer on a plate; top with cream cheese mixture. Place remaining cake layer on cream cheese mixture layer; spread with chocolate glaze. Let stand until firm, 10 minutes. Store in the refrigerator.
Notes
For optimal flavor, consider using a high-quality devil’s food cake mix or adding a tablespoon of dark cocoa powder to enhance richness. Ensure cream cheese is at true room temperature for a smooth, lump-free filling; over-beating the cream cheese mixture after adding whipped topping can deflate it, so fold gently. Cool the chocolate glaze slightly before spreading to prevent melting the cream cheese layer. For a clean finish and easier slicing, chill the assembled cake for at least 30 minutes before serving. Don’t skip cooling the cakes completely on wire racks; this prevents condensation and a soggy bottom, ensuring a perfect texture.
Flavor Boosters and Mix-Ins
To get rid of that “box mix taste,” incorporate real extracts like almond or vanilla (1-2 teaspoons is sufficient). For texture, add in mix-ins like chopped nuts, coconut flakes, or chocolate chips. I used pecans in a spice cake mix, and it was like fall harvest in every bite. Mix-ins turn a meh cake into a showstopper.
Nutella Swirl Banana Bread
This recipe delivers a delectable Nutella Swirl Banana Bread, offering a rich, moist crumb and the irresistible combination of sweet banana and creamy chocolate-hazelnut. It’s an elevated take on a classic, perfect for breakfast, a snack, or dessert, with a beautiful marbled appearance.
Equipment
- 1 Loaf Pan 9×5 inch
- 2 Mixing Bowls One large, one medium
- 1 Whisk or Spatula
- 1 Fork or Potato Masher For mashing bananas
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3 very ripe bananas
- 2 large eggs
- ½ cups granulated white sugar
- ½ cups brown sugar
- ½ cups salted butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoons kosher salt
- ⅓ cups Nutella
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mash the very ripe bananas until mostly smooth, leaving a few small lumps for texture if desired.
- Add the eggs, granulated white sugar, brown sugar, melted salted butter, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined; be careful not to overmix.
- Spoon approximately half of the batter into the prepared loaf pan, spreading it evenly.
- Dollop about half of the Nutella over the batter in the pan. Add the remaining batter, then dollop the rest of the Nutella on top.
- Using a knife or skewer, gently swirl the Nutella through the batter with a few S-shaped motions to create a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the banana bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.
Notes
1. Banana Ripeness: Ensure bananas are very ripe, with significant brown spots. This is crucial for optimal sweetness, flavor, and moisture in the bread. 2. Do Not Overmix: When combining wet and dry ingredients, mix only until just combined. Overmixing develops gluten, leading to a tough, dry texture. 3. Nutella Swirl: For a distinct swirl, dollop the Nutella and then use a knife or skewer to create a few gentle S-shapes rather than fully incorporating it. 4. Check for Doneness: A toothpick inserted into the center should come out clean. If the top browns too quickly, tent loosely with foil.
Finishing Touches
No store-bought frosting a dead giveaway. Whip your own buttercream or gain the advantage of a poke cake with pudding-filled holes for moisture and nostalgia. I made a vanilla poke cake with butterscotch pudding for a family dinner, and it was gone in minutes. Looks do matter too layer cakes with homemade fillings such as lemon curd or ganache scream “gourmet.”
Chocolate Mousse Cake V
A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Equipment
- 1 9-inch Springform Pan Essential for the cake’s structure and easy release.
- 1 Double Boiler For gently melting chocolate and butter without scorching.
- 2 Large Mixing Bowls Required for separate egg yolk/chocolate and egg white mixtures.
- 1 Electric mixer or whisk For beating egg yolks, egg whites to stiff peaks, and whipping cream.
- 1 Rubber Spatula Crucial for gently folding mixtures to maintain aeration.
Ingredients
Main
- 12 ½ ounces bittersweet chocolate chopped
- ⅛ cup unsalted butter
- 12 egg yolks
- ¼ cup white sugar
- 12 egg whites
- ⅛ cup white sugar
- 1 ¼ cups heavy cream
- 1 tablespoon unsweetened cocoa powder for dusting
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
- In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.
- Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.
- In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
- Spread remaining mousse over cooled cake and dust with cocoa.
Notes
1. **Ingredient Quality is Paramount**: The success of this mousse cake hinges on high-quality bittersweet chocolate (60-70% cacao) for depth of flavor, and very fresh eggs. Given raw eggs are used in the topping, adhere to safety guidelines for vulnerable populations.2. **Temperature Control for Chocolate**: Ensure the melted chocolate cools to lukewarm before folding in the beaten egg yolks. This prevents the yolks from scrambling and ensures a smooth, emulsified base.3. **Folding for Aeration**: The lightness of the mousse comes from the carefully folded egg whites and whipped cream. Gently fold to retain as much air as possible, combining ingredients quickly but thoroughly to avoid deflating the mixture. Overmixing will result in a dense texture.4. **Precise Baking & Chilling**: Bake until the center is just set, not completely firm, to maintain a delicate texture. Proper chilling is vital for the cake to set fully and to achieve a clean release from the springform pan. A warm knife can help for clean slices.
Final Thoughts: Baking with Confidence
Transforming a boxed cake mix is about embracing creativity and understanding your ingredients.
Swapping vegetable oil for butter or coconut oil, adding an extra egg, or playing with liquids and mix-ins can turn a convenience product into a showstopper. I’ve had my share of baking flops, but these tricks have made me feel like a pro, even on busy weeknights. Experiment, savor, and learn each cake is a chance to discover the baker within you. So go ahead with that batter, dig around your pantry, and bake something that everyone is waiting for seconds.
