Boxed cake recipe

One of the most common ways to make a cake is simply a boxed mix with some oil, water and eggs. This strategy has definite advantages and tends to be quite tasty if you find a good mix, but it lacks many of the signature flavor profiles of a cake made from scratch. With just a bit of tinkering, however, these recipes can be fantastic.

First of all, use melted butter in place of the oil that is directed. Oil is generally suggested because it makes for an airier cake with more rise. Despite this, oil has none of the richer and smoother tastes that butter will offer to your cake. This does not necessarily apply to all types of cake, as sometimes texture is more important, but when it comes to classic chocolate or vanilla, this is definitely the way to go.

Secondly, substitute the water for milk. Milk will result in a creamier taste and more moist texture with a more layered flavor than the muted chocolate or vanilla you would normally get. If you prefer a darker, richer cake, try using buttermilk. It will require slightly less than either milk or water, but the end result is creamy and decadent. That being said, it will result in a slightly denser cake.

Finally, don’t be afraid to try things. Some recipes do very well with an extra egg, while others become spongey. Adding a bit of exterior flavor will improve the cake significantly and layer the taste. A hint of almond extract or lemon in a white cake, or coffee in chocolate is sure to create a stronger, more formidable cake all around.