5 easy ways to make boxed cake mix taste homemade (2024)

FAQs

What to add to a box cake to make it taste homemade? ›

Enhance With Extracts

Add one to two teaspoons of a pure extract to make it taste like a from-scratch cake. Pure vanilla extract and pure almond extract are great options, but you could also try lemon extract or orange extract paired with fresh citrus zest.

Boxed cake mixes can take on a lot of extra flavor and a little more liquid, so don't be afraid to add a splash of vanilla or almond extract to a white cake or a little coffee extract to a chocolate cake. Fresh lemon or orange zest is wonderful in a lemon cake and also divine in a yellow or white cake.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Add More Eggs

To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée).

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

Simply put, most boxed chocolate cake mixes need more chocolate. I've successfully added up to 6 ounces of melted bittersweet chocolate (or Nutella) to box-cake batter. To enhance the richness of chocolate batters even more, add a spoonful of Kahlua, dark rum, or espresso. Pair with chocolate buttercream frosting.

"Adding an additional egg creates a richer, fluffier cake," says Waterson. Tack on an additional egg than what's called for on the box while mixing, and mix as normal. Egg whites: Egg yolks contain more fat than egg whites. For a light, airy cake, swap out whole eggs for egg whites.

The exact amount you need to use will depend on the recipe, but most boxed mixes will do well with an extra half-teaspoon or a teaspoon of baking powder. Even if the baking powder in your mix is fresh, an extra sprinkle will make for more fluffiness and rise, so it doesn't hurt to try it.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

What makes a cake more moist water or milk? ›

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

Add a small instant pudding box to the mix to add moisture and flavor. Vanilla & Salt give the cake a more homemade taste. Add in a teaspoon of vanilla and 1/4 teaspoon of salt the mix. Butter instead of oil.

By simply swapping the called-for water and oil with milk and butter, you can apparently have bakery-style cupcakes in no time.

Adding extracts, softened cream cheese, butter or even jams are some of the easiest ways to take your store-bought frosting up a notch! To give your vanilla icing that homemade taste, try mixing in 1/2 teaspoon of vanilla extract. This will help pump up that flavor that makes homemade icing so delicious.