The smell of homemade cake carries an innate ability to send us back in time perhaps a birthday as a child or afternoons in Grandma’s kitchen. To others, the homespun aroma is indistinguishable from the plain boxed mix cake, the pantry staple that guarantees quick tasty output with little effort. These blends, renowned for their ease of use, take up an elementary place on the shelves of home pantries and even commercial bakers’ who adore their ease of use for last minute cake making. Although they are never quite as rich as a cake made entirely from scratch, utilizing some staples from your pantry, you can turn a boxed mix into a tender, scrumptious treat that competes with scratch made treats. This article delves into the problems of cake mixes today, investigates why they fail to give us that magic we once recalled, and provides practical, tested, and tried hacks to recover the magic of those original bakes. Whether you are making a recipe passed down through generations or designing a new favorite, these tips will assist you in making your boxed mix special.
The Shrinking Cake Mix Problem
Generations of home bakers relied on boxed cake mixes as a fail safe base, producing towering, puffy cakes that were the center of innumerable celebrations. Something has gone wrong, however. The overwhelming majority of bakers, particularly old timers, have found their cakes producing shorter, denser, or not so wonderful versions of what they desired. The fault is a subtle one: contemporary cake mixes are smaller than they used to be. A longtime standard 18.25 ounces, most mixes today weigh a scant 15.25 ounces, some as low as 13.25 ounces. This stealth weight reduction, even not noticed by amateur cooks sometimes, throws a monkey wrench into the subtle chemistry of baking, impacting texture, volume, and moistness. The ultimate result is a cake that falls short of the high, delicate cakes remembered in our hearts, having many puzzled as to why their trusted recipes no longer awe.
Space overflows with tips on getting the best out of your mixes:
- Impacts on Special Recipes: Vintage recipes such as Grandma Judith’s chocolate crinkle cookies or an old fashioned layer cake were developed around 18.25 ounce packages. Discount mixes disturb ingredient proportions, producing flat, dry, or unbalanced results.
- A Group’s Wrath: Home bakers have been frustrated, with some buying extra boxes to make up for missing ounces, others going back to scratch baking a rewarding but time consuming solution.
- The Physics of Baking: A few ounces can be minimal, but when it comes to baking, a difference is everything. Mix sizes too small can play havoc with leavening, sweetness, and structure, making it increasingly difficult to reproduce the light cakes of yesteryear.
- A Call to Solutions: This issue has triggered a wave of creativity, with bakers trading clever hacks to estimate the quantity and quality of their favorite recipes.
This problem struck home not long ago in an article we wrote, which caught on to how dwindling cake mixes are impacting family traditions. The feedback was huge, with dozens of bakers, and even a product development scientist, posting their problem and solutions. The shared love of keeping these retro bakes alive has created creative hacks that bridge the gap between contemporary mixes and the cakes we remember.
Back-of-the-Box Hershey’s Chocolate Cake
Equipment
- 2 9-inch Round Cake Pans
- 1 Electric Mixer (Stand or Hand-held)
- 2 Large Mixing Bowls
- 1 Wire Rack (for cooling cakes)
- 1 Serrated Knife (for splitting cake layers)
Ingredients
Main
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ¾ cup unsalted butter at room temperature
- 5 ⅓ cups confectioners’ sugar
- 1 ½ cups unsweetened cocoa powder
- ⅔ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Dotdash Meredith Food Studios. Dotdash Meredith Food Studios
- Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Pour evenly into the prepared pans. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely. Dotdash Meredith Food Studios
- While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners’ sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency. Dotdash Meredith Food Studios
- Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Frost the outside of the cake with remaining frosting. Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
The Upsizing Trick: Reviving the Old Cake
One of the spotlight solutions, thanks to a commenter @User3066986, presents a brilliant solution of undoing the shrinking cake mix dilemma. Bullied out of the pages of a Better Homes & Gardens cookbook, this “upsizing” solution brings a contemporary mix back to its original 18.25 ounce state using a do it yourself dry mix.
It’s a smart, pantry friendly solution that ensures your cakes are tall and have as much depth in flavor as they did way back when. Here’s how to do it:
- Make the Upsizing Mix: In a jar, combine 1 ½ cups all purpose flour, 1 cup sugar, 2 teaspoons baking powder, and ¼ teaspoon baking soda. Store this mix in your pantry for convenient use.
- Balance and Adjust: Put a mixing bowl on the kitchen scale and include your box cake mix (e.g., 13.25 ounce Betty Crocker). Determine the amount to add to create 18.25 ounces (e.g., 4.35 ounces for the 13.25 ounce mix) and include that much of the upsizing mix.
- Add Depth of Flavor: Stir into chocolate cakes 2 tablespoons of cocoa powder for added depth of flavor. Stir in a pinch of vanilla extract or citrus zest for zip in other flavorings.
- Follow Box Instructions: Pour wet ingredients (water, oil, eggs) according to box instructions, mix thoroughly, and bake in your selected pan round pans for a layer cake or a Bundt pan for homespun charm.
- Check Your Results: Bake as instructed, monitoring the rise. The mix added should produce a lighter, taller cake that will maintain its shape even after cooling.
I used this technique with a 13.25 ounce package of Betty Crocker Super Moist Chocolate Fudge Cake Mix and added 4.35 ounces of the upsizing mix and a little extra cocoa powder. The batter was easy to combine, and the cake that developed in the Bundt pan was a stunner, staying tall even after cooling. The texture was dense and moist, the flavor richly chocolate, and each bite a flashback. I use this trick all the time now, particularly during holidays when I want authentic, old fashioned results with no effort required. It’s a tribute to the creativity of home bakers and an indication that small variations matter.
Sweet and Simple Yellow Cake with Chocolate Frosting
Equipment
- 1 Electric Stand Mixer Or a powerful hand mixer for creaming butter and sugar.
- 2 8-inch or 9-inch Round Cake Pans Standard size for a two-layer cake.
- 1 Large Mixing Bowl For the wet ingredients and final batter.
- 1 Fine-mesh Sieve Essential for sifting dry ingredients to ensure a tender crumb.
- 1 Wire Cooling Rack For proper air circulation and cooling of baked cakes.
Ingredients
Main
- 2 cups 256 g cake flour not self-rising
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons 112 g unsalted butter softened
- 1 cup 200g sugar
- 3 large eggs left at room temperature for 30 minutes
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line the bottoms with parchment paper circles.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened unsalted butter and sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in the vanilla extract until well combined.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients.
- Mix only until the batter is just combined and smooth; avoid overmixing to prevent a tough cake texture.
- Divide the batter evenly between the two prepared cake pans, spreading the tops smooth with a spatula.
- Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely before frosting with your preferred chocolate frosting.
Notes
Elevating Your Cake: Creative Hacks for Homemade Quality
The upsizing hack gives you volume, but “doctoring up” a boxed mix does even more, transforming an easy beginning into a cake on par with homemade. Passed down generation after generation, this timeless tradition is both creative and convenient, enabling bakers to make the cake their own. By adjusting ingredients and methods, you can gain incredible flavor, moisture, and texture.
Moist, Tender Spice Cake
Equipment
- 1 9×13 inch Baking Pan Metal or disposable foil
- 1 Electric Mixer
- 2 Large Mixing Bowls One for dry, one for mixing batter
- 1 Whisk For dry ingredients
- 1 2-cup Measuring Cup For wet ingredients
Ingredients
Main
- 2 ½ cups bleached all-purpose flour
- ¼ cup cornstarch
- 4 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsalted butter softened until easily spreadable
- 2 cups dark brown sugar
Instructions
- Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a metal or disposable foil 9×13-inch pan.
- Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into flour mixture in a large bowl with an electric mixer, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Notes
Here are some inspired ideas on how to take your boxed mix to new levels:
- Substitute the Liquid: Substitute buttermilk or whole milk for water to create a more full bodied, creamy flavor. Brewed coffee adds depth of flavor to chocolate cakes without overpowering the taste. Soda, such as ginger beer or Sprite, adds a tangy zing to lemon or strawberry combinations.
- Enhance the Fat: Substitute twice the amount of melted butter for vegetable oil to achieve a rich, buttery flavor. Browning butter imparts a nutty richness that works beautifully in gourmet style cakes.
- Add an Extra Egg: Add an additional egg above the box indicates to add extra moisture, richness, and texture, resulting in a more tender, denser longer lasting cake.
- Add Pudding Mix: Add an instant pudding mix package (3.4 ounces) of a matching flavor (chocolate for chocolate cake, white for vanilla cake) for unmatched tenderness and flavor.
- Perk with Dairy: Replace half a cup of whole milk ricotta cheese or sour cream for an ultrasavory, moist cake that lasts for days.
- Add Flavorings: Use spices such as cinnamon, nutmeg, or chili powder, citrus peel, or vanilla extract for personal touch. Chopped nuts, frozen fruit, or crushed candy provide texture and playfulness.
- Improve Your Method: Beat batter for two minutes at a medium high speed to prime leavening and achieve a smooth, clump free batter. Combine wet ingredients first, then gradually add dry mix and liquid for properly emulsified batter.
Beyond ingredients, experiment with other kitchen methods. Spoon the batter into a waffle iron for speedy, golden waffle cakes, or a slow cooker and a can of fruit filling (cherry for chocolate cake) for a sweet, gooey dessert that nearly bakes itself. Finish with homemade frosting strawberry buttercream or chocolate ganache and easy flourishes like sprinkles or piped swirls for a bakery look. These tricks enable bakers to possess the power to merge convenience and creativity, ensuring that every cake is a classic piece of art.
Lemon Poppy Seed Cake
Equipment
- 1 Bundt Pan
- 1 Electric Mixer Stand mixer with paddle attachment recommended
- 1 Liquid Measuring Cup 2-cup capacity
- 1 Medium Bowl For sifting dry ingredients
- 1 Small Saucepan For lemon syrup
Ingredients
Main
- 1 cup buttermilk shaken
- 1/3 cup poppy seeds 1.75 ounces
- Nonstick baking spray with flour such as Baker’s Joy
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 2 1/2 cups granulated sugar divided
- 4 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup grated lemon zest loosely packed (4 to 5 large lemons)
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed lemon juice divided
- 1 cup sifted confectioners’ sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
Instructions
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners’ sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
Notes
These methods are not cheats; they’re a testament to the flexibility of baking. Whether you’re restoring an old recipe or trying new tastes, these methods enable you to take charge, making desserts that bring back memories and joy to those around you. With a few adjustments, your store bought cake mix from a box is a palette for creativity, and proof that convenience and home baked perfection don’t have to be mutually exclusive.
