~Boxed Cake Mix Hack~ BETTER than BAKERY CAKE!!!

This is how to use a boxed cake mix in a new way! This boxed cake mix hack makes your store bought mix taste like it came from a bakery! you can use a yellow cake mix, a white cake mix, a chocolate cake mix, any cake mix flavor with this cake mix hack. Below are the links to the tools I use in this video and others. Thank you for watching!

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[joycegallowayparker]

As a baker (pastries and cake decorator) for 40+ years, I can honestly say that I find that the right additions to boxed cake mixes (many of which are in this video) really do make them taste better than most bakery cakes! And since the box cake companies have all decreased their original amount of dry mix from just over 18 ounces to just over 15 ounces (yet they sure didn't decrease the price of them!), the additional ingredients added will result in more cake batter. I have a few tips to share that may help you and/or others.

When making a boxed cake mix, I find it's better to first blend all of the wet ingredients together, then add the dry ones, and then mix for the time specified on the box. This helps ensure the eggs and other wet ingredients are well blended but without over mixing the dry ingredients because it's often over mixing the flour (cake mix) that can result in less desirable results. Just be sure to mix for the full amount of time instructed on the box after adding the dry ingredients, or that can also give you less desirable results.

Another tip is to not bake cakes quite as long as the instructions say to because the cakes are hot enough when removed from the oven that they continue to cook for a bit longer afterward. As for using dark, non stick pans, if you line them with parchment rounds (bought pre cut or cut your own), that will help prevent them from becoming too dark on the bottom and will prevent them from sticking (but you still need to grease the pans as instructed). I actually do this with all types of cake pans, except for bundt pans.

To prevent the cake from sticking to the paper (as the cakes were being stacked and iced), if you turn them out on a wire rack about 10 minutes after removing them from the oven, the paper won't stick to them. It's the moisture from the condensation that forms as they cool that causes the paper to stick to them, so cooling racks are a must for me. Be sure to allow the cakes plenty of time to cool before icing because the icing will melt if you don't, causing the top layer to slide right off. But cakes actually tend to do better when they are allowed plenty of cooling time because it gives them a chance to 'settle', resulting in a more stable cake. And a more stable cake is far less likely to break or crack when lifted to place on the cake plate or when placing one layer on top of another, as well as less likely to split or crack after being stacked and iced.

As for things you can add to a boxed cake mix, I also add a small box of INSTANT pudding mix, using a flavor that compliments the flavor of the cake I'm making And I use milk instead of the water called for. Just replace the water with the same amount of milk (whole, reduced fat, or skim). You can also use half liquid coffee creamer (flavored or plain) with half milk or half water. But if using flavored creamer, just make sure the flavor of the coffee creamer compliments the flavor of the cake. I always add extra vanilla extract. If you are making chocolate or Devils Food cake, adding a teaspoon of coconut flavoring gives it a special, unique taste, but without making it taste like coconut. Orange flavoring and instant coffee powder also go well with chocolate, but you can experiment with any combination of flavors of cake mixes and flavorings to get the ones you prefer. If you like maraschino cherries, you can drain them, then puree them into a paste and add that to the batter (there will be no noticeable bits of cherries in the baked cake). You can save the juice from the cherries to use as your liquid, but you may have to add another liquid to equal the amount of water called for in the instructions.

You can also do the same with icings. Just make sure the flavoring(s) you use compliment the flavor of the cake. And, like you, I always add extra eggs! If I want a denser cake that will stack well, such as for a wedding cake, I'll use two extra eggs, but if I want a lighter cake, I'll use just one extra egg. But it's really just a personal preference, whether it's a two layer cake or a multi-tiered cake. Adding ½ to ¾ cup sour cream to the batter also helps give it moistnesss. Simply add it in with the wet ingredients.

I also add melted butter to box cakes, but I add the full amount of oil the instructions call for, then add 1/2 to 1 stick melted butter, too (the amount is purely a taste prefence). This way, it has the lighter moistness the oil gives it, plus the yummy butter flavor. Since butter solidifies at room temperature, I've found that, in some box cakes, using only butter can make it a bit too dense.

Lastly, to help get a nice, even top on your cakes, spread the batter as smoothly as you can and, then using both hands, 'spin' the filled pans in the same direction on a flat surface, such as your counter top. This will 'sling' more batter out towards the side of the cake, leaving less batter in the center to form a dome on top. Just be careful not to spin it off onto the floor. 😉 Also, decreasing the oven temp by about 25 degrees (F) will often help result in a more level cake and with a finer crumb. But if you do decrease your oven temp, you'll have to bake it a bit longer than you otherwise would.

When your cake is cooled and ready to frost, these tips will help you get a smooth finish, with no crumbs in the frosting. After applying the frosting on the bottom layer, then adding the top layer, apply a 'crumb coat' (a thin layer of frosting) on the entire cake and let it chill in the fridge for a few minutes to set. This will seal in the crumbs, keeping any from the final layer of frosting and giving your cake a much neater, cleaner look. After the crumb coat has set, apply a generous amount of the final layer of frosting. I prefer to do the sides first, then the top.

If you want a nice, smooth finish on your icing, just dip your metal spatula in very hot water, wipe dry, and then run it over the icing for the final finish. You can remove any excess frosting during this process; I find it easier to apply a lot of frosting, then remove the excess as I smooth it out. You may have to dip it several times to get the whole cake smooth, but it gives a beautiful finish to the cake.

My basic butttercream frosting recipe and Whipped Frosting recipes:

This a basic American buttercream frosting, and it's super easy to make and is delicious! The following is the amount I make when making frosting to fill and frost a 2 or 3 layer cake, with enough left over to pipe flowers, borders, etc. If you only want enough to fill and frost a cake, you can just cut the amount of ingredients in half.

Ingredients
*1 pound (4 sticks) room temperature butter (I like salted because it cuts down on the sweetness, but you can use unsalted. Although with unsalted, you will have to add a bit of salt to the icing).
*2 pounds powdered (icing) sugar
*2 tablespoons vanilla extract (I use only real vanilla, never clear or imitation)
*1/4 - 1/3 cup heavy cream, light cream, or milk for desired consistency
Directions
Beat butter until it's lighter in color, soft and creamy (butter becomes much lighter in color if you beat it at least 5 minutes). Add sugar, beginning with a cup or two at a time, then gradually adding all of the sugar. If you add it all at one time, you will have a huge cloud of sugar all over your kitchen and on you, so be sure to also mix on low until it's incorporated well. Add the vanilla extract, then the cream or milk a bit at a time until you get the consistency you want, then beat until frosting is smooth and creamy, and all ingredients are fully incorporated.

It's best to start out with less liquid, then add more as needed so you don't end up with your frosting too thin. But if it does become too thin, just add a bit more sugar until it's as thick as you want. And if it's too thick, then just add a bit more of the milk or cream as needed. The amount of liquid needed sometimes varies because the warmer it is in your kitchen, the less liquid you may need for the frosting.

NOTE: This icing will keep for 3 days at room temperature (covered), 2 - 3 weeks in the refrigerator (covered), and can be frozen for 3 - 4 months if well sealed. If refrigerated or frozen, just set out to come to room temperature (keep covered), then beat again before using. I prefer to use salted butter to cut down on the sweetness, but you can use unsalted butter if you prefer (or half salted and half unsalted). But if you use unsalted butter, you need to add a pinch of salt to the icing. As for the liquid, you can also use undiluted evaporated milk or liquid coffee creamer, including the flavored ones, if you want to give it a seasonal flavor, such as pumpkin spice for Thanksgiving or Christmas. There are many different flavors of liquid coffee creamers, so just select one that will compliment the flavor of your cake.

FOR A WHIPPED FROSTING:
Beat one quart of very cold, heavy (whipping) cream until it is about half-way whipped (thick, but just before forming peaks), then add one large box or two small boxes of INSTANT pudding mix (any flavor) and beat until thick - which will only take another minute or two. This makes plenty of whipped frosting to fill and frost a 2 or 3 layer cake. But this one must be stored in the refrigerator!

FOR A STABILIZED WHIPPED CREAM FROSTING
Whip 1 cup cold mascarpone with ½ cup powdered sugar and 1 teaspoon vanilla extract just until smooth and creamy. Add 1 ½ cups very cold heavy cream, and whip just until smooth. If you prefer a sweeter cream, add more powdered sugar to taste before adding heavy cream (I use 1 cup). This must be stored in the refrigerator!

If you prefer to use a canned frosting instead of making your own, the canned frosting will be lighter, fluffier, and increase in volume if you first whip it with an electric mixer, or whip vigorously by hand with a whisk.

[arx]

I'm 64, and I've never had a birthday cake. We were too poor, growing up, and as an adult, I never married or had kids, so I've pretty much ignored my birthday because it's never been a big deal. But, I must admit I teared up, watching this young woman decorate the top of the cake with the green frosting. She's a wonderful young woman, and I'm sure her grandfather deserves the kindness she shows him in doing this for hm.

AND, I love chocolate cake, so I've made the boxed ones with the "jar" of frosting, but it's really not good at all. So, I plan on following her tips and trying to make one her way. Only thing I'll have to look up is how to make the frosting, my fav part. The store-bought frostings are really bad, so her "buttercream" one sounds very good, by comparison.

[JTFSIX]

Greetings!!!…………I’m a single Dad (Former Marine, 16 years)………I’ve never had time for these silly little things or given importance to any display of daughter is 10...she does everything but stand still....at this time after viewing this “How to” 5 times ...my daughter set out to make this cake...at this time here in California 2:10 p.m. on a Sunday., June 30th....I’ve never had so much fun and have interacted with my daughter like I have today...you are amazing., thank you so much for this....cant wait to see how it turns out....oh..we also have two felines ..that was cute (Can a Marine say cute?)

[LittleDaisyBug]

I’ve made this 3 times already for different occasions, one being my niece’s baby shower!
O. M. G.!!!! Everyone went crazy for it!! This will be my Go To forever now!! Thank you!!! 🙏❤️

[sherryhebebrand]

I've been making my niece and nephew's cakes for 24yrs now. I used this hack yesterday and everyone said it was the best cake I've ever made. Guess I'll be doing this from now on. Thank you

[peddlewix]

I love how she still reads comments after years

[AprilCunningham]

I made this recipe for my wedding reception and people are STILL talking about how good these cakes were!! Thank you soo much for this hack!

[hgredemption]

For the first time in my life, I decided to cook a real meal for Mother's Day. I forgot about dessert and found a box of cake mix in my cabinet. I tried this recipe (but with half a cup of butter), and it was one of the best cakes my family and I have had! Thanks!

[yessicajessica]

My mother decorated cakes. I used to watch her, growing up. She always kept a glass of hot water on the counter as she decorated. She would dip her icing spatula in it every couple of minutes. This would keep the spatula clean and warm so that the icing would spread easily and smoothly.

[allucas]

Not only that cake came out beautiful ! But the fact that you took the time to do this for your grandpa, , is even more beautiful . I wish grandkids can appreciate the importance of having your grandparents in your life like you do😘 Thank you for spreading the love for grandpas ( a lot of times we don’t get the love and credit we deserves) 😘🙏🏻

[lynncraig]

Wow..people are so nice on this channel...I wish all people were as giving and caring as you folks. Some channels are literal battlegrounds. Thanks for showing the good in Humanity.

[nikkidavis]

I love this!!!! Made these into cupcakes for my son's 1st bday party. Tried 3 different flavors before his party to see which one I liked more. I think I've eaten 20 cupcakes in the past 3 weeks alone. LOVE THEM.

[DazedNConfuzed]

I learned almost 50 years ago that you freeze the unfrosted cake and then put on the frosting. That way the cake doesn't crumble for the icing process.

[fifilefleur]

I made this cake and my family absolutely loved it! Now every time they get A's on a test they ask me to bake the "really good cake" from youtube!!!

[foxnsox]

my grandma always made a triple chocolate cake using pudding mix, milk and extra egg. omg it's so good. basically chocolate cake mix, chocolate pudding and an entire bag of chocolate chips sprinkled all over the top. they melt down into it and it's like heaven lol

[Rain-yhws]

Same here. I do the same thing & sometimes i use juice. My last triple lemon cake sold at a charity auction for 150.00$😅 and after that i actually sold some. These box hacks really do work!!

[kbhbratz]

Another tip is to separate the yolk and egg whites.
Mix the yolk in with the batter.
Mix the egg whites separately till fluffy then fold into the pre mixed battter as last step.
The cake will be fluffy and moist!

[almanuckols]

I am 71 years old and never had anyone make a birthday cake for me. When I was growing up there were 6 kids in my family and my parents didn’t have money to buy much of anything. As far as birthday cakes we never had one nor did we get anything for our birthday. This video made tears come to my eyes as she made that beautiful cake for her granddads birthday. My birthday is in March. Loved the decoration on her cake.

[TheOlivecat]

Make sure the cakes, are completely cooled before putting them on parchment paper. If they are not cooled they will sweat, causing them to stick. Use a wire rack to cool cakes so that air will surround them.
I can't wait to try this cake!

[MetaSynForYourSoul]

You're a cook after my own heart, girl! When she was talking about how she made the raspberry frosting and was like I can't even give you the recipe, I was like "Yep! I totally relate!" I don't know how many times a friend had been eating something I made, asking "This is great bro! What's the recipe?" And I'm all, "MAN! ION'TKNOW! I threw stuff in the pot till it taste good! Dats it!"😆