Cake hack: Switch your water for milk Add one extra egg Sub oil for 1 cup(2 sticks) melted butter Cream cheese frosting: 2 blocks softened cream cheese 2 sticks of softened UNSALTED butter 1/2 tbsp vanilla 8 cups of powdered sugar
I was a cook in a nursing home and All the cake mixes where just add water and we had these industrial size can of pudding so those became my substitute for the water and made the cakes extremely moist and people thought I was this exceptional baker đđđ
Exactly! I don't understand the issue some people are having incorporating pudding in box mix. I just made a cake for Thanksgiving and it was amazing. đ
@@liaplayzthank u! Most donât care and I love to see people who try to make it better for them!! Hell half of them canât see or even get help yo eat it in them places
I use half milk and half of the juice from canned fruit in place of water. I learned this when I worked in a deli. For boxed cornbread I add half milk and half applesauce. (Apple butter is really good instead of applesauce too)
Tips from southern cooks. We always use coffee instead of water. Add yolks instead of full eggs in any coffee or chocolate cake. For white or pound use full fat milk instead of water
@@blaackberry itâs the fat that makes the cake moist. Iâd say to weigh your whole eggs in a bowl and then separate your yolks in another bowl and add as many yolks as needed to get the same weight as the amount of eggs your need.
My Mom was a cake decorator/baker. She always used the box mix with a stick of butter on the front. It was so good!!! I want some cake now. I miss my Mom. â€
Aww honey im sorry for your loss. My mom baked cakes too but was a RN..she tried to open a bakery but my Dad refused..i found her "I bake cakes for any occasion" business card from the 90s recently.. I miss my mom dearly, she passed at 52 in 2012 from colon cancer, I was 24..I'm very grown now and although it's been years, I still cry for my momma often. Sending you big hugs my love đđ đ â€ïž đ«
@Queenie Maja I miss my mama's pineapple upside cake and her black forest cake. We're southern so mama loved using butter. Thankfully my mama wrote all her and my Mamaw's recipes down for me and surprised me with them. Everytime I make any of her recipes so many memories come rushing back I can feel her.
Yes dry jello pudding. It should be the flavor of the cake. For instance Chocolate Jello pudding goes with Chocolate cake mix. Mix according to the instructions on the box. Add an extra egg. And a little more vegetable oil to give it the moisture. Not too much. Follow the instructions. But, make it your own. So, if the instructions call for 1/4 cup of vegetable oil add 1/2 cup instead and 4 eggs instead of 3 eggs. Mix well. It also calls for water, add a little more than the recipe calls for. Just make sure to mix well. If you have a vanilla cake, you can add vanilla pudding or you can add banana pudding. Just match the color of the cake mix. You can tell a big difference!! I put homemade cream cheese frosting on a banana flavored cake itâs delicious!! Sometimes you have to experiment with it!!! đ
Or at least match the flavor. If you make a red velvet cake, you may want to add chocolate flavored pudding since itâs basically chocolate cake with red food coloring. Or try vanilla flavored pudding.
You can add ingredients such as pudding, mix, applesauce, and canned pumpkin or tomato soup, depending on what youâre making for additional moisture. Iâm making an amazing spice cake and everyone wonders why itâs so moist and flavorful itâs because I use the Campbellâs recipe and instead of water I use a can of tomato soup.â€
I have been doing the substitutes for years and I thought i invented it lol Btw, try under cooking the cake by about 3-4 minutes and it makes it be perfectly moist everytime!!
Yessss! My parents taught me to make cakes like this using one stick off butter instead of two. At 68, I very seldom follow the instructions off the back of the packages đ
And this is why I don't eat cakes from a bakery. I'm a baker, so I can tell when a cake taste is kinda off. And I knew of this box cake trick since the early 80s when my mom and I use to sell cake slices, and this is the exact same modification we used. But I didn't know until now that bakeries do this, too. Got people paying a premium price for a literal box cake full of preservatives.
@@Srabubulupa The last few bakery cakes I've tasted, reminded me of a dressed-up box cake. Now I know why. But trust me, if you've had a scratch cake, you'd say goodbye to bakery cakes.
That's because they likely used butter instead of oil. Butter is solid at room temperature, oil leaves the cake feeling moist, butter makes it feel dense.
Holy cow this is almost exactly how I make my cakes. I do not use that much powder sugar but that's how my mom showed me how to make box cake mix better. My daughter was getting frustrated making her cupcakes and I told her this little trick and she was amazed, so thats how you and grandma get your stuff so good.
That's why our food is called soul food. We cooks from the soul. We don't measure, add each ingredient until it feels good. If it feels good in your soul all will be well.
I came to say this! I had a client years ago who made box cakes with mayonnaise instead of vegetable oil. Iâm pretty sure she said use an equal amount. Her cakes were always the most moist I had ever had.
@MissGeicoBecky Exactly, but as a kid, I thought yuck! Obviously, she didn't tell us about the ingredients until a few days later. I will say it did taste good as I remember.
The easiest sponge cake: 8 egg 8 spoon of sugar 8 spoon of flour 1 bag of baking soda (around 1 spoon) To prepare it first you need to separate the white part of the egg from the yellow. You want to mix in the 8 spoon of sugar with the white part of the egg and use a mixer to make it fluffy. Really fluffy! After that mix in all the other ingredients. The flour, baking soda and the yellow part of the egg. Don't forget to use baking spray or butter on the bottom of the baking tray before you pour in the mixture. And then you can put it in for a 180C in the preheated oven. (it's 350 Fahrenheit) Once it's evenly brown and it passed the toothpick test it's done! If you want to top it with something make some pudding. Or I can share the TrĂŒffel cream recipe I have from my mom.
To enhance the chocolate cake to make it more decedent try adding espresso powder or just straight up coffee it'll make ur chocolate cake straight up rich n delicious đ
You thought bakery cakes werenât mass produced? Unless youâre going to a local boutique bakery and willing to pay higher prices (which is great supporting small businesses) then youâre getting mass produced cakes
@chronic_payne. See I do go to a small bakery when I go back my home state to visit. Iâd be very disappointed if I found out it was a box mix honestly.
@@rockthecasba16 and preservatives and stabilizers aka chemicals. Check the back of a Duncan Heinz box. Thereâs crap on there you couldnât even pronounce
youâd be surprised how many bakeries use premixes for everything, including the bread (yep, even that sourdough you bought). itâs the baking industryâs little secret đ€«
@JL Bab Best bet is asking someone who keeps one at home. Most bakeries use a premix which dried and ground up starter added, or they add a dried sourdough that they rehydrate to the bread (and honestly a lot of these are actually really good and are made from premium European starters, so that isn't necessarily a bad thing). But a lot of the fancier bakeries keep their own sourdough starter, any bakery which specialises in sourdough bread will keep its own starter and are usually happy to give it to you. (They used to give it away for free but alot of them started charging after it got really popular during covid but generally they'll give it to you free if you ask nicely).
I feel so sorry for Americans, and now understand why they get so amazed when coming to Paris. I have worked as a patry chef in Paris for 7 years now and would never allow someone to do this in my kitchen.
My dad only sister always taught me when I get the box cake mix add extra butter and lemon extract to it correction vanilla extract and it would taste homemade and it did I just can't remember how much to put in there cuz I'm talking to like 50 years ago now
I do all of that but I don't melt my butter I cream it in and I put everything together like a stretch cake and I use a half a stick of butter flavor shortening and some sour cream that's the way to go and I also like cream cheese frosting a thumbs up to you đ
Yes, I always whipped my butter never melted it. My mother let me take over baking when I was in my teens since she was busy working and she never regretted that decision. I loved making cakes ! I got them so fluffy my mother swore they could fly, but I never knew how I did it. Branched out into decorating with icing later on for parties for friends till my sister died then I just stopped. Haven't done anything since. My Mother asks every now and then if I would make her a cake but my heart just isn't in it, plus neither of us can finish a whole one.
â@@positively_paige I Never knew this Hack!!! I am gonna try this for my Son's Upcoming Birthday!!! Do u have a Recipe for Frosting? I want to do CHOCOLATE CAKE with may b a Golden chocolate frosting since his Birthday is on a SAINTS Gameday
@@bridgetclement2968 whatever you do, PLEASE don't use canned frosting. Make a cream cheese frosting with powdered sugar, cocoa powder, and real butter with vanilla flavor and just a pinch of salt. Little milk if need be. Whip with a mixer to make it light and fluffy.
I have found that half butter and half oil gives it a perfect moist crumb. Also for chocolate cakes, add some espresso and bloom with warm milk. It amps up the chocolate flavor! And bake at 325 instead for a less domed tops and if you donât care bake as you like lolđ :))
I use boiling water, or hot coffee if itâs chocolate cake. The boiling water adds moisture and a nice springy sponge. Hot coffee does the same but cuts the sweet a bit while allowing the chocolate flavour to remain strong.
@@nscott2590 Nope, I do believe it likely gently starts the baking process in a way though. Like it preps the ingredients by starting to activate them?
This hack is true. It actually makes the flavor of chocolate stand out way more than using milk. The oil actually keeps the cake more evenly moist than butter too. Butter has a good taste though, so it's about preference.
For some reason i always add about a fourth cup of sour cream to my cake mix, because my grandma told me it makes the flavor stand out more and it makes it more moist.
fyi that's a common egg replacement for vegans so if you add too much you might mess w/ the chemistry of the cake. but if youre out of eggs it's helpful~~~
This is kinda useful for almost everything boxed Fr I always use rich ingredients vs recommended ingredients even with Mac and cheese instant potatoes pancakes etc makes my life easier
@@miraclemartinez6782 so I make boxed Mac and cheese into baked Mac and cheese. Now you donât have to use exactly this but this is what I do. My favorite add ins are milk, sour cream, cayenne pepper and a lil salt. What makes the difference for mine is I use sharp cheddar in the Mac mix and when I pan it up I layer in Colby jack and top it off. It slaps everytime but saves me from making it from scratch
I find that this is closer to homemade to people who grew up enjoying box mix cakes. Those who grew up with cakes from scratch tend to like this enough but it isn't comparable to homemade. It is worth trying if you are a box mix fan.
TYFS, I'm familiar with the substitutes, I truly believe that the 3-4 minutes of the time baked will result in the moistness, just take it out of oven, it's still hot and will " continue " to bake Blessings â€â€â€â€â€
I remember discovering these hacks years ago and it really changed my cakes. I I've been baking for a very long time. I've made tons of homemade cakes incorporating new knowledge and tips as I learned. I've had other people's homemade cakes. None of them have ever been better than a box of cake mix that has incorporated these hacks. I also added dash of extra vanilla. And one of the biggest things I ever tried that I have used going forward was greasing the pan. I always used to have trouble with cake sticking sometimes. Then I started buttering the pans. And I mean really buttering them. Not that nonsense of saving your empty butter wrappers and rubbing the inside of the pan. Other things I've experimented with but not enough to come to a definitive conclusion: - using sour cream in the cake. - using buttermilk in the cake - Just adding an extra egg yolk instead of an entire egg. - adding two extra egg yolks instead of an entire egg. - adding a bit of extra sugar. Additionally, when I haven't tried yet was to add cream cheese directly into the cake mix.
I think box cakes taste a million times better than any store bought cake Iâve ever had and thatâs with absolutely no modifications. I even think itâs better than a lot of boutique bakeries Iâve purchased cakes from.
Definitely! My sister buys these nasty vegan cakes and cupcakes when she needs a cake for something, to support an overpriced local bakery. Sheâs kind of one of those people that thinks if itâs expensive, itâs good, and that you get what you pay for, which sometimes is true, and sometimes itâs not even close to being true. I prove this all the time by giving her something without the packaging, and without any context, sometimes very inexpensive things, even store brands or generic that are actually pretty gourmet. And sheâll love them. Even just Kroger/Smithâs grocery, for example, makes great their Private Selection line of products. And itâs a wide range of things⊠Belgian waffle butter cookies, and their specialty ice creams and sorbets are awesome for the most part⊠I could go for the Bourbon caramel truffle⊠I think itâs Bourbon caramel truffle ice cream, right now; and their lemon sorbet is better by a thousand miles than the âgourmetâ $9/pint lemon sorbet at the grocery store. Iâd take their âcheapâ but delicious lemon sorbet any day over the downright icky expensive sorbets. I think the sorbet has been on sale for as little as a dollar for a pint, usually a dollar and a half. The pints of ice cream are also a smokinâ deal. They have all kinds of awesome flavors and combos of flavors. And thatâs just the ice cream. And of course they have half gallons, but thatâs too big for me. But whether itâs their ice cream, sorbet, Belgian cookies, Parmesan cheeses, the sea salt caramels, (so good, $3/box of 9, compared to many boutique chocolates that are more like $1-2 per chocolate piece), or lots of other stuff, the Private Selection label isnât always great, but they do often absolutely knock it out of the park and itâs awesome. The vegan cakes Sis gets are expensive, terribly dry, with no flavor. Sawdust would be about the texture and flavor of them, though sawdust might have more flavor if itâs pine, haha. I donât know how she convinces herself that they are good. Theyâre not.
Hard Pass There is NO hack that kills that awful taste of boxed cakes no matter the flavor or brand, they all have it. It's just as easy to make a cake from scratch, and the taste and texture is far superior.
@@misskim2058 "Sawdust might have more flavor if it's pine" has got to be one of the funniest (and fun-est!) expressions to describe flavor! Oh my goodness, I can't wait to use that! đđđđ
they also use powders and mixes. they just add fresh ricotta, lemons nuts. even the fresh cream is not like fresh fresh. my family owned an Italian very well know businesses. very yummy but not what you think sorry
Wow! I love my Cake Doctor books, but didn't get this in there (granted, have not read *entire* books). Love it-- but more than a little shocked to learn bakeries aren't from scratch (I'm sure there are exceptions), especially with the prices some charge!đ Then again, I do live in California!đ Safe and happy holidays to all!đ
Thank you for posting it in the comments, because I had to watch it twice to hear the "swap it out for milk" part!! The audio seemed to cut out or go quiet at that part or something.
I always add vanilla pudding and sour cream to my box cake. Makes it sooo moist and dense!! Promise you wouldn't be able to tell it was box cake!! My favorite cake to make for people is fruity pebbles cake!
There are scratch mayo chocolate cakes that taste even better (I think it's a depression recipe) but I make all my cakes from scratch so box cakes taste pretty pathetic comparatively nglđ
Your art is absolutely amazing, the alastor print you showed made my jaw drop it was so beautiful. Please dont give up, your work deserves so much love. I think you should keep persuing your dreams and keep putting your work out there. In person at conventions and online too. I may not know you in person, but I can tell by watching you and hearing you talk about your experiences that you have a big heart. You deserve to see your dream come to reality and i really hope to see you continue on.
That was how i started, now i make cakes from scratch- major major game changer!!!!! Taste is unmatched. But i am not knocking what you do because that is great to. â€
Those tips do improve the taste and texture somewhat, but you will still be able to tell it's box mix. And if you're willing to do all that, just make a cake from a recipe. It's really not any harder to do and it will always taste better. I agree, cream cheese frosting is great. The can stuff kinda tastes greasy.
Tubs of frosting have a taste like they threw a crayon in it!! I never ate crayons but what crayons smell like seems like is what pre-made frostings taste like to me.
I'm still shook at how normal boxed cakes are in the us, to be honest with that many extra steps, baking it from scratch takes the same amount of time, and is probably cheaper
i agree, plus if you have to add extra ingredients to a box mix to make it taste better then why not just make it from scratch anyway? nothing beats homemade cake
â@@starryjeongyeon Nothing, except boxed cake when you're a horrible baker lmao XD (nah but fr I've tried baking cakes before and they didn't really turn out well ^^' Boxed cakes are more of a reliable way to get good cakes while also feeling like you put in your own effort to make it good.)
Because baking is a literal science. There are chemical reactions going on with the acids and bases of the cake mix (or the dry ingredients) catalyzed by heat, moisture, air, ect...if ANYTHING is off, your cake can be hard, dry, dense, or flat. The manufacturers have the dry ingredient ratios down to a science LITERALLY. Majority of people can't get the dry ingredients right enough to have a soft, moist, airy cake.
@@tanishamourid2202 when then i'm a genius scientist. I know it's science, I also know that most people around me are able to bake a basic cake from scratch, including kids. And when talking about bakers, yes, I assume that they know their own craft and should ba able to bake
Love your recipe, but I also add a box of instant pudding and, instead of milk, an 8 oz tub of sour cream. This makes the cake incredibly moist and flavorful.
Cake hack:
Switch your water for milk
Add one extra egg
Sub oil for 1 cup(2 sticks) melted butter
Cream cheese frosting:
2 blocks softened cream cheese
2 sticks of softened UNSALTED butter
1/2 tbsp vanilla
8 cups of powdered sugar
You might as well make a proper cake!
Add to that 1/4 cup of coco when doing chocolate! Add teaspoon of vanilla as well to the box cake mix!
Are you really have to do is for every two eggs just use one duck egg and you don't have to change anything else
8 cups ?
I do a similar hack for brownie mixes.
I add a box of pudding to match the flavor of the cake, buttermilk instead of water. Comes out very moist and flavored.
Vanilla flavoring
Thatâs the way we made them in the 80âs
Amen to using buttermilk & butter. That's Southern to the core !
@@jayndough68 I think it is instant
@@jayndough68 it says a box of pudding so it's instant
I was a cook in a nursing home and All the cake mixes where just add water and we had these industrial size can of pudding so those became my substitute for the water and made the cakes extremely moist and people thought I was this exceptional baker đđđ
Exactly! I don't understand the issue some people are having incorporating pudding in box mix. I just made a cake for Thanksgiving and it was amazing. đ
You were!
Good for you!!! Give them the good stuff!!đ„°
Lol same cook in a nursing home and I do this too. So much better and the residents actually eat it better.
@@liaplayzthank u! Most donât care and I love to see people who try to make it better for them!! Hell half of them canât see or even get help yo eat it in them places
I use half milk and half of the juice from canned fruit in place of water. I learned this when I worked in a deli. For boxed cornbread I add half milk and half applesauce. (Apple butter is really good instead of applesauce too)
Definitely trying this
sour cream for cornbread is soo good...
In chocolate boxes, I add espresso a little salt and chocolate chips.
That sounds amazing !
I like that! Thanks
Using coffee or instant coffee when making chocolate treats is always amazing.
@@mellodees3663 Except for people who hate coffee. Yes we can taste it.
@@WaterspoutsOfTheDeep yes coffee haters team
Tips from southern cooks. We always use coffee instead of water. Add yolks instead of full eggs in any coffee or chocolate cake. For white or pound use full fat milk instead of water
Sounds kinda dry, you're missing a lot of egg white there
Coffee goes in the chocolate cakes. For vanilla-based cakes, a little almond extract does wonders
Always use whole milk when baking with milk :hearts:
@@blaackberry itâs the fat that makes the cake moist. Iâd say to weigh your whole eggs in a bowl and then separate your yolks in another bowl and add as many yolks as needed to get the same weight as the amount of eggs your need.
Switch out for pancakes too, when using box mix.
Even the milk hack itself is HUGE. Makes all of my baked goods taste way better with more moisture. Canât wait to try out these other tips too!
...and it was suggested to use WHOLE milk for the extra fat that makes the cake so tasty. đđ
Try swirling in some strawberry jam into the yellow cake mix. YUM!
SOUNDS DELICIOUS â€
Adding a packet of pudding mix, some vanilla extract, or some coffee for chocolate recipes will also make your box cake amazing!
Or Dream Whip.
Instant coffee powder enhances the flavor of chocolate
Is the coffee liquid or granules?
@jamesdenton94 I use brewed liquid coffee, but some people add instant granules. I've never tried it myself
My Mom was a cake decorator/baker. She always used the box mix with a stick of butter on the front. It was so good!!! I want some cake now. I miss my Mom. â€
You should make a cake in her memory just channel in your mom and follow your gut while doing this. You got this
Aww honey im sorry for your loss.
My mom baked cakes too but was a RN..she tried to open a bakery but my Dad refused..i found her "I bake cakes for any occasion" business card from the 90s recently..
I miss my mom dearly, she passed at 52 in 2012 from colon cancer, I was 24..I'm very grown now and although it's been years, I still cry for my momma often. Sending you big hugs my love đđ đ â€ïž đ«
@Queenie Maja I miss my mama's pineapple upside cake and her black forest cake. We're southern so mama loved using butter. Thankfully my mama wrote all her and my Mamaw's recipes down for me and surprised me with them. Everytime I make any of her recipes so many memories come rushing back I can feel her.
Hugs for a wonderful Holiday season. đđâïžâïž
â@@nikkistahr7105 Oh my, đđđđđ«đ«
If you want a really moist cake mix use a 4oz pkg of dry jello instant pudding in the mixture as well!! My family loves it!!
dry jello (does the flavor matter) and is that with or without water?
This is a very different tip... thank you
Yes dry jello pudding. It should be the flavor of the cake. For instance Chocolate Jello pudding goes with Chocolate cake mix. Mix according to the instructions on the box. Add an extra egg. And a little more vegetable oil to give it the moisture. Not too much. Follow the instructions. But, make it your own. So, if the instructions call for 1/4 cup of vegetable oil add 1/2 cup instead and 4 eggs instead of 3 eggs. Mix well. It also calls for water, add a little more than the recipe calls for. Just make sure to mix well. If you have a vanilla cake, you can add vanilla pudding or you can add banana pudding. Just match the color of the cake mix. You can tell a big difference!! I put homemade cream cheese frosting on a banana flavored cake itâs delicious!! Sometimes you have to experiment with it!!! đ
Or at least match the flavor. If you make a red velvet cake, you may want to add chocolate flavored pudding since itâs basically chocolate cake with red food coloring. Or try vanilla flavored pudding.
Thank you for this time. I'm definitely going to try it. :) I love those jello puddings đ
Butter makes everything better â€ïž
Me scouring the comments to screenshot all the cool free baking tips đđđ
Literally so many good tips on this one!!
Me too! đ
i just screenshotted the previous two comments then got to this one...lmao
Yup!
DUDE ME
I use French vanilla yogurt or vanilla plain yogurt depending on flavour of cake mix. Itâs very good. Tastes completely your own.
Oooo that sounds good !
do u swap it out for anything
I've tried sour cream a couple times and it works great too!
You can add ingredients such as pudding, mix, applesauce, and canned pumpkin or tomato soup, depending on what youâre making for additional moisture. Iâm making an amazing spice cake and everyone wonders why itâs so moist and flavorful itâs because I use the Campbellâs recipe and instead of water I use a can of tomato soup.â€
This would make really good comfort food for this cold weather right about now.
We are on the same page
always add a little salt and coffee into any chocolate recipes!!! brings out and enhances the flavor so much
I'll try that
I will try that also!
Love that idea, gonna try it!âïž
I prefer cinnamon to coffee for the same.
Everyone's so creative đ
If it's a chocolate cake, substitute strong coffee for part of liquid for more flavor .
Or really hot water
And salt!
I have been doing the substitutes for years and I thought i invented it lol
Btw, try under cooking the cake by about 3-4 minutes and it makes it be perfectly moist everytime!!
Yessss! My parents taught me to make cakes like this using one stick off butter instead of two. At 68, I very seldom follow the instructions off the back of the packages đ
And this is why I don't eat cakes from a bakery. I'm a baker, so I can tell when a cake taste is kinda off. And I knew of this box cake trick since the early 80s when my mom and I use to sell cake slices, and this is the exact same modification we used. But I didn't know until now that bakeries do this, too. Got people paying a premium price for a literal box cake full of preservatives.
Exactly people do it all the time
Exactly
I dont think all actual bakeries do but the 'bakery sections of grocery stores do.
There are bakers who also do this and it's upsetting
@@Srabubulupa The last few bakery cakes I've tasted, reminded me of a dressed-up box cake. Now I know why. But trust me, if you've had a scratch cake, you'd say goodbye to bakery cakes.
same. almost every single âbakeryâ cake iâve had is too rich and dense for my liking, almost dry too. box cake is light and fluffy and yummy.
That's because they likely used butter instead of oil. Butter is solid at room temperature, oil leaves the cake feeling moist, butter makes it feel dense.
â@@cchamilton1985
Use duck eggs next time u bake a cake rather than chicken eggs, you will be blown away I promise!!!
I add sour cream and instant pudding mix to my box cake mix. I'd recommend it to anyone making cake from the box.
Do these replace rest of box ingredients or just replaces oil?
@@skqm2000 I follow the box recipe and just add the pudding mix and about half cup of sour cream as well as box ingredients.
Holy cow this is almost exactly how I make my cakes. I do not use that much powder sugar but that's how my mom showed me how to make box cake mix better. My daughter was getting frustrated making her cupcakes and I told her this little trick and she was amazed, so thats how you and grandma get your stuff so good.
Donât forget instant pudding for moisture!
I do that too
Literally did this in the hood because we just don't follow directions we let the ancestors take overđ
Latoya, I absolutely love your quote: "let the ancestors take over"! Yes!!! We do things alotta the time bc our mothers, mothers did it! Amen!
Lmao
â@@MotleyShrew-iz9ms you mean the quote she copied off a meme?
That's why our food is called soul food. We cooks from the soul. We don't measure, add each ingredient until it feels good. If it feels good in your soul all will be well.
That part! I glance at a recipe and let my ancestors guide me to how much I should season and adjust it. Black folks done miss when we follow them!
My grandmother would make a homemade chocolate cake from scratch and she would add mayonnaise, thought that was odd but it tasted delicious đ
I came to say this! I had a client years ago who made box cakes with mayonnaise instead of vegetable oil. Iâm pretty sure she said use an equal amount. Her cakes were always the most moist I had ever had.
It's mostly just extra eggs and oil. :)
@MissGeicoBecky Exactly, but as a kid, I thought yuck! Obviously, she didn't tell us about the ingredients until a few days later. I will say it did taste good as I remember.
Mayo is a substitute for the eggs and oil from the Depression
I heard of mayonnaise in cake recipes
My mom would add fruit cocktail juice and it was amazing!!
Also make sure to mix it for the amount of time listed on the box, USE A TIMER. So many people don't blend the cake mix long enough.
ur directions are so clear thank you for that đđœ. i hate when they tell you the ingredients but donât give time or measurements
The easiest sponge cake:
8 egg
8 spoon of sugar
8 spoon of flour
1 bag of baking soda (around 1 spoon)
To prepare it first you need to separate the white part of the egg from the yellow. You want to mix in the 8 spoon of sugar with the white part of the egg and use a mixer to make it fluffy. Really fluffy!
After that mix in all the other ingredients. The flour, baking soda and the yellow part of the egg.
Don't forget to use baking spray or butter on the bottom of the baking tray before you pour in the mixture.
And then you can put it in for a 180C in the preheated oven. (it's 350 Fahrenheit)
Once it's evenly brown and it passed the toothpick test it's done!
If you want to top it with something make some pudding. Or I can share the TrĂŒffel cream recipe I have from my mom.
To enhance the chocolate cake to make it more decedent try adding espresso powder or just straight up coffee it'll make ur chocolate cake straight up rich n delicious đ
I use butter instead of oil in brownies too with a few chocolate chips on top. For some reason it makes a fudger brownie that stays moist.
Damn i thought i was paying for the whole cake making with good raw ingredients not some mass produced box cake.
You thought bakery cakes werenât mass produced? Unless youâre going to a local boutique bakery and willing to pay higher prices (which is great supporting small businesses) then youâre getting mass produced cakes
@@chronic_payne5669 no i am talking about the small business cakes that do customisation and charge a lot.
You do realize it's just pre-measured dry ingredients and flavourings?
@chronic_payne. See I do go to a small bakery when I go back my home state to visit. Iâd be very disappointed if I found out it was a box mix honestly.
@@rockthecasba16 and preservatives and stabilizers aka chemicals. Check the back of a Duncan Heinz box. Thereâs crap on there you couldnât even pronounce
I just did this for my birthday cake... It's a complete game changer. That cake is incredibly moist
It's best to add half oil, half butter. This way you get the taste of the butter and the moisture from the oil
youâd be surprised how many bakeries use premixes for everything, including the bread (yep, even that sourdough you bought). itâs the baking industryâs little secret đ€«
@JL Bab Best bet is asking someone who keeps one at home. Most bakeries use a premix which dried and ground up starter added, or they add a dried sourdough that they rehydrate to the bread (and honestly a lot of these are actually really good and are made from premium European starters, so that isn't necessarily a bad thing). But a lot of the fancier bakeries keep their own sourdough starter, any bakery which specialises in sourdough bread will keep its own starter and are usually happy to give it to you. (They used to give it away for free but alot of them started charging after it got really popular during covid but generally they'll give it to you free if you ask nicely).
đ so theres no reason to buy bread at a bakery in the us
I feel so sorry for Americans, and now understand why they get so amazed when coming to Paris. I have worked as a patry chef in Paris for 7 years now and would never allow someone to do this in my kitchen.
See honestly I have no problems with boxed cake mixes. I love how they taste.
â@Casa Parisiense Come to America and start a bakery lol
My dad only sister always taught me when I get the box cake mix add extra butter and lemon extract to it correction vanilla extract and it would taste homemade and it did I just can't remember how much to put in there cuz I'm talking to like 50 years ago now
You can just press delete you don't have to write correction
@@gregdubya1993 it read like a telegram STOP Actually it's chocolate STOP đ
Am I the only person who loves the taste of boxed cake mix? Lol đ
Me too! đ
You are
I do too
This is why I make own cakes now. These people are trifflin af. Sitting here charging 50 bucks for cheap boxed cake mix is criminal.
Been doing this for years and when it is red velvet I use buttermilk and a dollop of sour cream and you canât tell it was box mix
Yummmmm
You can
I do all of that but I don't melt my butter I cream it in and I put everything together like a stretch cake and I use a half a stick of butter flavor shortening and some sour cream that's the way to go and I also like cream cheese frosting a thumbs up to you đ
You can also replace sour cream for mayo
Trust...that cake will be moist!
Wow..
What's creaming butter?
Do you make whip have recepie?
You use softened butter and mix with a cake mixer
Yes, I always whipped my butter never melted it. My mother let me take over baking when I was in my teens since she was busy working and she never regretted that decision. I loved making cakes ! I got them so fluffy my mother swore they could fly, but I never knew how I did it. Branched out into decorating with icing later on for parties for friends till my sister died then I just stopped. Haven't done anything since. My Mother asks every now and then if I would make her a cake but my heart just isn't in it, plus neither of us can finish a whole one.
@@conniecarroll747 Maybe think about baking and decorating a cake and then drop it off at your local fire station. A loving nudge. đ
Duncin Hines is the best cake mix!
Their pineapple upside down cake mix!!đ€€đ€€đ€€
Wow I never thought somebody would ever out butter Paulla Dean. You are my new hero!
This is really nostalgic somehow. Like a church bake sale
Thatâs so sweet
â@@positively_paige I Never knew this Hack!!! I am gonna try this for my Son's Upcoming Birthday!!! Do u have a Recipe for Frosting? I want to do CHOCOLATE CAKE with may b a Golden chocolate frosting since his Birthday is on a SAINTS Gameday
Damn, I miss bake sales. Do people still have those?
@@bridgetclement2968 whatever you do, PLEASE don't use canned frosting. Make a cream cheese frosting with powdered sugar, cocoa powder, and real butter with vanilla flavor and just a pinch of salt. Little milk if need be. Whip with a mixer to make it light and fluffy.
@@swannoir7949 My family doesn't like Cream cheese
Suggestion: add 1 tsp vanilla in your cake mix.
Yep thatâs what I always do! Same thing when Iâm making pancakes, or waffles, anything like that.
Swan cake flour is my preference. The taste reminds me of old school.
I have found that half butter and half oil gives it a perfect moist crumb. Also for chocolate cakes, add some espresso and bloom with warm milk. It amps up the chocolate flavor! And bake at 325 instead for a less domed tops and if you donât care bake as you like lolđ :))
Yeeeeeees! Oh my gosh, you rock girl. You do what i do....đđ
Love how u explain ing.
& all measurements then u write â them down. Love u 4 that!
growing up black, the whole community did this. I'm glad it's becoming a well known thing now, it makes cake taste so much better đ„°
I use boiling water, or hot coffee if itâs chocolate cake. The boiling water adds moisture and a nice springy sponge. Hot coffee does the same but cuts the sweet a bit while allowing the chocolate flavour to remain strong.
Wouldnât that cook the eggs?
@@nscott2590 Nope, I do believe it likely gently starts the baking process in a way though. Like it preps the ingredients by starting to activate them?
This hack is true. It actually makes the flavor of chocolate stand out way more than using milk. The oil actually keeps the cake more evenly moist than butter too. Butter has a good taste though, so it's about preference.
You are a Good Mom!
Thank you đ„č Iâm doing my best
â€such a great mama to make a beautiful cake for trunk or treat!!đ Iâm going to try this bc my sons bday is 11/3 wish me luck!!
Just tried thisâŠthis is the best cake I have ever had in my entire life. Used vanilla cake mix and wow.
Did this last week although I still used olive oil since I didnât have unsalted butter.
Still came out so good tho thanks for the tips
My mom has always taught me that you switch out water for milk. I thought that was something everyone knew
I never knew that, haha. đ
And me
We all knew.
Me too, and switching out oil for butter
No, some of us were raised in a cave. It's a feat that I even know what cake is.
wait my mom did this when i was growing up. i didnât realize she was a cooking/baking genius till now
For some reason i always add about a fourth cup of sour cream to my cake mix, because my grandma told me it makes the flavor stand out more and it makes it more moist.
That works for cornbread too. No more crumbly cornbread!
â@@kookyjoeb5524 recipe? My cornbread sucks
@@mariamakanu yea....thanks...
Yes thatâs what was missing here. A lil sour cream and instant jello mix
Yes the âjust add waterâ pancake mix, I add milk instead of water. So good!
I've used equal parts APPLESAUCE to sub for the vegetable oil. đđ
my Grandma always did that sooo good
fyi that's a common egg replacement for vegans so if you add too much you might mess w/ the chemistry of the cake. but if youre out of eggs it's helpful~~~
This is kinda useful for almost everything boxed Fr I always use rich ingredients vs recommended ingredients even with Mac and cheese instant potatoes pancakes etc makes my life easier
What do you do for mac n cheese
@@miraclemartinez6782 so I make boxed Mac and cheese into baked Mac and cheese. Now you donât have to use exactly this but this is what I do. My favorite add ins are milk, sour cream, cayenne pepper and a lil salt. What makes the difference for mine is I use sharp cheddar in the Mac mix and when I pan it up I layer in Colby jack and top it off. It slaps everytime but saves me from making it from scratch
I find that this is closer to homemade to people who grew up enjoying box mix cakes. Those who grew up with cakes from scratch tend to like this enough but it isn't comparable to homemade. It is worth trying if you are a box mix fan.
TYFS, I'm familiar with the substitutes, I truly believe that the 3-4 minutes of the time baked will result in the moistness, just take it out of oven, it's still hot and will " continue " to bake
Blessings â€â€â€â€â€
Awesome! I've actually done the water to milk thing but not the others, I'll give it a whirl
This sounds amazing. I hope his event went well! Youâre an amazing mom!
I remember discovering these hacks years ago and it really changed my cakes. I
I've been baking for a very long time. I've made tons of homemade cakes incorporating new knowledge and tips as I learned. I've had other people's homemade cakes. None of them have ever been better than a box of cake mix that has incorporated these hacks. I also added dash of extra vanilla.
And one of the biggest things I ever tried that I have used going forward was greasing the pan. I always used to have trouble with cake sticking sometimes. Then I started buttering the pans. And I mean really buttering them. Not that nonsense of saving your empty butter wrappers and rubbing the inside of the pan.
Other things I've experimented with but not enough to come to a definitive conclusion:
- using sour cream in the cake.
- using buttermilk in the cake
- Just adding an extra egg yolk instead of an entire egg.
- adding two extra egg yolks instead of an entire egg.
- adding a bit of extra sugar.
Additionally, when I haven't tried yet was to add cream cheese directly into the cake mix.
Also in the cake mix put a little bit of vanilla, tastes great
I think box cakes taste a million times better than any store bought cake Iâve ever had and thatâs with absolutely no modifications. I even think itâs better than a lot of boutique bakeries Iâve purchased cakes from.
Definitely! My sister buys these nasty vegan cakes and cupcakes when she needs a cake for something, to support an overpriced local bakery.
Sheâs kind of one of those people that thinks if itâs expensive, itâs good, and that you get what you pay for, which sometimes is true, and sometimes itâs not even close to being true.
I prove this all the time by giving her something without the packaging, and without any context, sometimes very inexpensive things, even store brands or generic that are actually pretty gourmet. And sheâll love them.
Even just Kroger/Smithâs grocery, for example, makes great their Private Selection line of products. And itâs a wide range of thingsâŠ
Belgian waffle butter cookies, and their specialty ice creams and sorbets are awesome for the most part⊠I could go for the Bourbon caramel truffle⊠I think itâs Bourbon caramel truffle ice cream, right now; and their lemon sorbet is better by a thousand miles than the âgourmetâ $9/pint lemon sorbet at the grocery store. Iâd take their âcheapâ but delicious lemon sorbet any day over the downright icky expensive sorbets. I think the sorbet has been on sale for as little as a dollar for a pint, usually a dollar and a half. The pints of ice cream are also a smokinâ deal. They have all kinds of awesome flavors and combos of flavors. And thatâs just the ice cream. And of course they have half gallons, but thatâs too big for me. But whether itâs their ice cream, sorbet, Belgian cookies, Parmesan cheeses, the sea salt caramels, (so good, $3/box of 9, compared to many boutique chocolates that are more like $1-2 per chocolate piece), or lots of other stuff, the Private Selection label isnât always great, but they do often absolutely knock it out of the park and itâs awesome.
The vegan cakes Sis gets are expensive, terribly dry, with no flavor. Sawdust would be about the texture and flavor of them, though sawdust might have more flavor if itâs pine, haha.
I donât know how she convinces herself that they are good. Theyâre not.
Same. I don't have a problem with boxed cake mix as-is.
Hard Pass There is NO hack that kills that awful taste of boxed cakes no matter the flavor or brand, they all have it. It's just as easy to make a cake from scratch, and the taste and texture is far superior.
Lots of bakeries use box mixes with extra additions and people never can tell...
@@misskim2058 "Sawdust might have more flavor if it's pine" has got to be one of the funniest (and fun-est!) expressions to describe flavor! Oh my goodness, I can't wait to use that! đđđđ
I suck at cooking/baking, so I will just go buy one at the Italian bakery! But, this does look very yummy!
they also use powders and mixes. they just add fresh ricotta, lemons nuts. even the fresh cream is not like fresh fresh. my family owned an Italian very well know businesses. very yummy but not what you think sorry
Wow! I love my Cake Doctor books, but didn't get this in there (granted, have not read *entire* books). Love it-- but more than a little shocked to learn bakeries aren't from scratch (I'm sure there are exceptions), especially with the prices some charge!đ Then again, I do live in California!đ Safe and happy holidays to all!đ
I already do this đ butter and milk substitutions make such a difference
Thank you for posting it in the comments, because I had to watch it twice to hear the "swap it out for milk" part!! The audio seemed to cut out or go quiet at that part or something.
Right
This is what we see on the baking wars shows on tlc. Love them.. especially "Nailed it"
I always add vanilla pudding and sour cream to my box cake. Makes it sooo moist and dense!! Promise you wouldn't be able to tell it was box cake!! My favorite cake to make for people is fruity pebbles cake!
Love all your little tweeks
I use Mayo when making boxed chocolate cake. Tastes similar to Portillo chocolate cake as that is the secret ingredient.
How much? Follow all direction then add the mayo? Thanks. Portillo is my favorite
I could see that being really good, I like yogurt myself or sour cream but I think I'll definitely try it
There are scratch mayo chocolate cakes that taste even better (I think it's a depression recipe) but I make all my cakes from scratch so box cakes taste pretty pathetic comparatively nglđ
â@@carolfoster8176 mayo is just eggs and oil, so it makes since.
My grandmother used mayonnaise too when making homemade chocolate cake.
This is all the info every mom needs! Thank you so much! â„
Your art is absolutely amazing, the alastor print you showed made my jaw drop it was so beautiful. Please dont give up, your work deserves so much love. I think you should keep persuing your dreams and keep putting your work out there. In person at conventions and online too. I may not know you in person, but I can tell by watching you and hearing you talk about your experiences that you have a big heart. You deserve to see your dream come to reality and i really hope to see you continue on.
That was how i started, now i make cakes from scratch- major major game changer!!!!! Taste is unmatched. But i am not knocking what you do because that is great to. â€
Frankenstein was the scientist, that is Frankensteins monster (Adam) âșïž
I do the same but I add a shredded hershey bar to the mix!! Yummo!!
Also add a cap full of vanilla đ it adds an even more home made taste
What a decadent composition of confectionery â€
Yum!! I have to go buy a boxed cake mix now lol. Thanks!
This is so helpful, thank you for sharing đ
I put in pudding mix. Makes it so moist.
Tysm!!! Iâm making my grandma a birthday cake and iâve never baked on my own before, this was super helpful$!
Wonder Halloween cake! Looks great.
Instead of water you can use Sprite or 7Up soda.
Ohhh that sounds good!
What does it do for it?
@@13lilsykos Adds lemon & sweetness to it instead of plain water. You can add root beer to spice cake mix too.
The 7up cake lol yep!
Add instant pudding soo good.
This type of knowledge makes the world a better place. I am being perfectly serious about this. Thank you â€â€â€
Those tips do improve the taste and texture somewhat, but you will still be able to tell it's box mix. And if you're willing to do all that, just make a cake from a recipe. It's really not any harder to do and it will always taste better. I agree, cream cheese frosting is great. The can stuff kinda tastes greasy.
Tubs of frosting have a taste like they threw a crayon in it!! I never ate crayons but what crayons smell like seems like is what pre-made frostings taste like to me.
Gorgeous and I love tips like this thank you â€
Thank you !I've been looking for this recipe đ
Wow thank you. Iâve always used milk instead of water. But the extra tips help so much. â€
When I worked in a bakery, the baker's just made all their cake batters, doughs and pastries from scratch đ€·ââïžđ€Ł
Ty!!!!!!!!!!
I worked in MULTIPLE bakeries over a decade and not once did we ever make anything from a box mix. Always from scratch. Always.
Yeah, Iâm actually shocked. This makes you not want* to go to a bakery lol
Yea fresh cake always yum. I know this cake didn't even last 5 days đđ°
well, lots of grocery stores have âbakeriesâ in them, maybe thatâs what she meant lol
I'm still shook at how normal boxed cakes are in the us, to be honest with that many extra steps, baking it from scratch takes the same amount of time, and is probably cheaper
i agree, plus if you have to add extra ingredients to a box mix to make it taste better then why not just make it from scratch anyway? nothing beats homemade cake
â@@starryjeongyeon Nothing, except boxed cake when you're a horrible baker lmao XD (nah but fr I've tried baking cakes before and they didn't really turn out well ^^' Boxed cakes are more of a reliable way to get good cakes while also feeling like you put in your own effort to make it good.)
Because baking is a literal science. There are chemical reactions going on with the acids and bases of the cake mix (or the dry ingredients) catalyzed by heat, moisture, air, ect...if ANYTHING is off, your cake can be hard, dry, dense, or flat. The manufacturers have the dry ingredient ratios down to a science LITERALLY. Majority of people can't get the dry ingredients right enough to have a soft, moist, airy cake.
@@tanishamourid2202 when then i'm a genius scientist. I know it's science, I also know that most people around me are able to bake a basic cake from scratch, including kids. And when talking about bakers, yes, I assume that they know their own craft and should ba able to bake
Do you know a from scratch recipe? Do share. âșïž
Honestly, box cake tastes so much better than those expensive custom cakes
Love your recipe, but I also add a box of instant pudding and, instead of milk, an 8 oz tub of sour cream. This makes the cake incredibly moist and flavorful.