What Do I Add To Cake Mix To Get A Dense, Moist Cake?

Baking By ediecooks Updated 29 Sep 2006 , 9:38pm by sunlover00

ediecooks Posted 25 Sep 2006 , 1:26am
post #1 of 15

I bake just for my kids and friends/family...am looking for a way to make my box mixes more dense and moist.

thanks in advance!

14 replies
good36 Posted 25 Sep 2006 , 2:01am
post #2 of 15

I use this one all the time and get great compliments.


andiesweet Posted 25 Sep 2006 , 2:06am
post #3 of 15

I used that cake mix extender recipe today for a chocolate cake... i added 2 Tbsp cocoa powder and a teaspoon of instant espresso powder.. it is Yummy!!

sunlover00 Posted 25 Sep 2006 , 2:10am
post #4 of 15

The extender is great.
Or you can add an extra egg, use coffee creamer and milk instead of water, or add a tablespoon of regular mayo!

aggiecakes Posted 25 Sep 2006 , 2:10am
post #5 of 15

I use a recipe from this site that has sour cream, egg whites (3 or 4 I think) and pudding in it. Makes for a very dense cake.

oceanspitfire Posted 25 Sep 2006 , 2:21am
post #6 of 15

well I gotta tell ya i'm not a box cake maker so I cant add any suggestions in that regard LOL
but I used the 'cake mix from scratch and variations' from the recipe section here and was very impressed- first go mind you and doctored it but everyone on the weekend LOVED it. (my sister had 3 pieces and she's not big into sweets the same as me lol)
http://www.cakecentral.com/cake_recipe-342-Cake-Mixes-from-Scratch-and-Variations.html now mind you I added an extra egg because despite the fact I bought large eggs, they seemed kinda small so I put in 3 instead of 2- I also used yoghurt (raspberry) instead of milk because it was a raspberry layer cake I made. Very dense and rich and moist and AWESOME. Going to use this recipe again and really simple to make.

ediecooks Posted 25 Sep 2006 , 10:58am
post #7 of 15

thank you all.

oceanspitfire....when you sub in yogurt for milk, is it the same amount? ie, a cup of milk = a cup of yogurt? or is it different b/c yogurt is less liquid.

sunlover....do you use liquid coffee creamer? Like Coffee mate?

oceanspitfire Posted 25 Sep 2006 , 11:18am
post #8 of 15
Originally Posted by ediecooks

thank you all.

oceanspitfire....when you sub in yogurt for milk, is it the same amount? ie, a cup of milk = a cup of yogurt? or is it different b/c yogurt is less liquid.

I probably shouldnt be playing around with the chemistry until I understand it more LOL but I did wing it/eye it- I added more yoghurt- cause yeah it has less liquid- I couldnt tell you how much more. I wouldnt say a LOT but I basically stopped adding when it looked like the right consistency lol
See I cant help it, I just never stick to recipes to the T icon_lol.gif people asking me for recipes always get frustrated because I cant tell them exactly how much or whatever LOL
hope that helps though

cryssi Posted 25 Sep 2006 , 5:51pm
post #9 of 15

I'm a little skeptical about yogurt, b/c I make a lot of liqueur bundts that have a lot of liquid in it...but when I came across the Midori cake recipe, it didn't have as much liquid, and called for yogurt...that cake came out kind of dry...

Oh...I just read your second post, oceanspitfire...maybe I'll give that a try...

ediecooks...if you find a magical combo, please let me know! icon_smile.gif thanks!

Tiffysma Posted 25 Sep 2006 , 6:05pm
post #10 of 15

Check out one of the cake mix doctor books - you can get it at your library. She also has a website with some recipes in the recipe section and the newsletters.


mommykicksbutt Posted 25 Sep 2006 , 7:30pm
post #11 of 15

ediecooks, another way is to just increase the protein in the mix, add an extra egg or two, substitute dairy for the water (what most of us are already telling you). If you are making from scratch use a higher protein containing flour and dairy. Also you could bind the proteins that are already there by over mixing, however, these could also make the cake a little more tough as well as dense. If moisture is what you are after, increase the fat content.

why do you want a denser cake? For what purpose? Are you carving the cake into shapes? Or is the current recipe just too crumbly and/or dry?

fmandds Posted 25 Sep 2006 , 7:44pm
post #12 of 15

I made my sister a cake in July that she requested be made with yougrt only.(it the yellow sister visiting picture in my photos) I took a lemon cake mix and stir in enough yogurt(I think 2 8oz containers) to make it the consistency of regular made cake mix. I used lemon flavored yogurt. It came out very moist and dense. Almost to point you couldn't really pick it up. When made with yogurt it doesn't rise much, if at all. It was really, really good.

sunlover00 Posted 28 Sep 2006 , 4:07am
post #13 of 15

I use the liquid creamer. If the box calls for 1 1/4 cup water, I use 1 cup milk and 1/4 cup creamer. Too much and the cake will fall in the center from being tooo heavy! (white cake) Still great tasting though and you can use different flavors. thumbs_up.gif

caixa Posted 28 Sep 2006 , 7:12pm
post #14 of 15

Sunlover do you have to keep your cakes in the fridge because of the milk ? Thanks Caixa

sunlover00 Posted 29 Sep 2006 , 9:38pm
post #15 of 15

No, I don't, but I don't bake more than 2 days before the event; three if it is a wedding. No problems so far!

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