Moist Cake Mix Cakes

Baking By m0use Updated 26 Oct 2005 , 8:46pm by m0use

m0use Posted 10 Feb 2005 , 3:32pm
post #1 of 89

Instead of using water as the directions on the box state- use milk. For those that may have a dairy allergy, use half soymilk/half water or half rice milk/half water. I have done a lot of cooking with rice milk and found that it adds a lot of moisture to stuff. (Almost too much.) So I always take the total water required in the cake mix directions and user half water/half rice milk.
I have always done this and I get so many compliments on how moist my cake is- in fact it stays moist for days!! I had a cake that I made recently and it was left loosely covered on the counter for at least 4/5 days and it was still as moist as the day I had made it.
**This is great to do in pancakes too- makes them a little sweeter.

88 replies
GHOST_USER_NAME Posted 10 Feb 2005 , 4:58pm
post #2 of 89

I recently discovered using coffee creamers!! I bought some CoffeeMate French Vanilla and used it in a cake mix. Along with butter in place of oil (I always do that). MMMMMMMMM!

I'm going to try the other flavors.

I've always used milk or buttermilk (even better) as long as I can remember when using a cake mix. Just made more sense to me than water. And yes, it does keep it "fresh" longer. I've had cakes and cupcakes sit on my counter for days and days (once it was two weeks and they were still fresh to the last bite!!) and be just as fresh tasting as the day they were served. And because I have discovered this method, I can make a cake a few days in advance before delivery and no one is the wiser. Cakes due on a Sunday are almost always baked and decorated on Thursday. Much less stress and worries!!

m0use Posted 10 Feb 2005 , 5:05pm
post #3 of 89

Never thought about coffee creamer- but what a great way to make a white cake have a different flavor in it thumbs_up.gif

cakeconfections Posted 10 Feb 2005 , 5:16pm
post #4 of 89
Originally Posted by cali4dawn

I recently discovered using coffee creamers!! I bought some CoffeeMate French Vanilla and used it in a cake mix. Along with butter in place of oil (I always do that). MMMMMMMMM!

I'm going to try the other flavors.

Amerretto is a great one. I have used that in frosting and have even added it to my ganache. YUMMMYYYYYYY

ihavasweet2th Posted 10 Feb 2005 , 6:08pm
post #5 of 89


How much coffee creamer do you add to the cake mix?? I had never thought of using coffee creamer but sounds like a great idea, I guess I'm also chicken to experiment!!


thecakemaker Posted 10 Feb 2005 , 6:11pm
post #6 of 89

I've used creamer in my buttercream too instead of water for a bit more flavor.


GHOST_USER_NAME Posted 10 Feb 2005 , 6:34pm
post #7 of 89

I added the creamer in place of water. So whatever your box calls for, that's how much. My BC recipe does not call for water unless you are thinning it. Then I've used the coffee creamers. It's just sinfully luscious!!

It does up the cost of your cakes- but man, it's worth it!!

sgirvan Posted 14 Feb 2005 , 6:09pm
post #8 of 89

It seems like alot of creamer or buttermilk to add since my cake box calls for 1 1/3 cups, is that right to replace the whole thing? Also, if milk is added does it not need to be refrigerated?
Thanks icon_smile.gif

m0use Posted 14 Feb 2005 , 6:14pm
post #9 of 89

I have never had a cake go bad made with milk when I is left out on the counter for long periods of time.

GHOST_USER_NAME Posted 14 Feb 2005 , 6:47pm
post #10 of 89

OK- here is where I really get on my soapbox:

Nope on the refrigeration. Sugar acts as a preservative. In fact, the milk product helps to keep it fresher longer on the counter. I have had left over cake sitting on my counter made from water get stale after a couple of days. The cakes I made using milk stay fresh for several more days.

Yes, 1 1/3 cups is a lot.. but that's what the recipe calls for.

It's all about quality. New decorators talk about cost and quantity/amount of ingredients. But it's just like any other food. You would not place a cube steak on your plate and expect it to taste like prime rib. If you want quality you're going to have to pay for it. Plain and simple.

If you want to stand out above the others, you're going to have to produce a better product. A cake is not a cake is not cake, any more than you can compare a BMW to a Yugo. Yes, they both get you there, but which gets you there in comfort?

It's not enough that your cakes are decorated better (I've tasted beautifully decorated cakes that tasted like crap or were not melt-in-my-mouth creamy). A cake also has to taste better, feel better in the mouth and stay fresher longer if you want to beat out the competition.

I use water in my cakes when I'm being cheap. I make no bones about it. But any cake that leaves my house or is served to a potential customer, gets quality ingredients.

I had to make a decision and be honest with myself. Do I want to make a beautiful on the outside, cheap on the inside cake or do I want to make a high-quality, over-all great cake and stand out above the rest?

It's really OK if you want to make a plain old tasting cake that anyone can make in their home without you. Just be honest and say so. But don't ask how to make a cake better and not want to spend more money. It's not going to happen.

m0use Posted 14 Feb 2005 , 6:53pm
post #11 of 89

Here, here! I could not agree more judge.gif

thecakemaker Posted 14 Feb 2005 , 6:54pm
post #12 of 89

tell it like it is! thumbs_up.gif

GHOST_USER_NAME Posted 14 Feb 2005 , 7:26pm
post #13 of 89

Sorry folks- I can get a little wild at times!! icon_confused.gif

thecakemaker Posted 14 Feb 2005 , 7:36pm
post #14 of 89

nothing wrong with being passionate about what you do! thumbs_up.gif

sgirvan Posted 14 Feb 2005 , 7:53pm
post #15 of 89

Thanks for the great advice, I too want to make the best that I can and I don't want to cheap out to anyone but my kids who gulp it down way too fast for anything to become stale icon_biggrin.gif
I will try my cake tomorrow with milk and see how it compares, thanks once again for the great advice thumbs_up.gif

m0use Posted 14 Feb 2005 , 8:21pm
post #16 of 89

Trust me when I say you will be amazed with the results. In fact, I just baked some cakes last night to freeze ahead for this Friday. When I was moving the cakes around to level them and then put them back on the cooling rack- you could actually hear the moistness in the cakes. In fact one layer (12") was soooo moist that it broke apart on me icon_cry.gif So I got to eat a piece of it- and boy was it GOOD, it was a melt in your mouth moist. (I make mine with ricemilk/water mix.) My husband and 4.5 year old son also liked the cake as well. It was soo good, you did not need icing on it. icon_biggrin.gif Yummy! Yummy!

nanni Posted 14 Feb 2005 , 9:11pm
post #17 of 89

I put a good sized dollop of sour cream! Everyone just loves them plus it give the cake a little rise-very moist and delicious. icon_lol.gif

MrsMissey Posted 14 Feb 2005 , 10:14pm
post #18 of 89

Has anyone heard of adding "mayo" to a cake mix? I have heard it helps keep chocolate cake moist. I've tried many additives but not mayo. The thought of it sends chills down my spine! Just curious??!! happy baking, Missey icon_biggrin.gif

cakeconfections Posted 14 Feb 2005 , 10:16pm
post #19 of 89

I have never done this myself, but i have heard of adding mayo to cakes.

nanni Posted 14 Feb 2005 , 10:39pm
post #20 of 89

I've heard of it too, I have a recipe for a chocolate mayo cake somewhere but have never had the nerve to try it-I don't eat cake so I would have to find a guinea pig-certainly not a customer! My family is not big on cake-they just like the scraps when I level or carve out a cake! But I guarantee the sour cream!

GHOST_USER_NAME Posted 14 Feb 2005 , 10:50pm
post #21 of 89

Don't let it gross you out- Mayonnaise is nothing more than whipped eggs and oil- sound familiar???? Oh yeah!! Staples in our cakes.

Mayo is an acceptable substitute when you run out of eggs (for cakes only). 2T mayo = 1 egg

And just so you'll feel better and have the knowledge first hand (never take my word for anything- test things out for yourself so you'll feel better about it all):

Mayo recipe

2 yolk of eggs
1/8 teaspoon of salt
1.5 cup of vegetable oil
4 teaspoon of lemon juice

Put the egg yolks in a small bowl, add the salt and a half teaspoon lemon juice, and mix well. Add the oil gradually, drop by drop at first, but faster as you proceed, and stir constantly. As the mixture thickens, thin it with lemon juice. Add oil and lemon juice alternately until all is used, stirring or beating constantly. Keep well covered and in a cool place when not in use. Mayonnaise may be made more economically and in less time by using the whole egg, as the white of egg takes up the oil more readily than does the yolk used by itself, and it also takes up more oil proportionately than the yolk. However, the color and the flavor will not be quite so rich as when the yolks only are used; but this lack of color can be overcome by the use of a little vegetable butter coloring, and the difference is not noticed by many.

MrsMissey Posted 14 Feb 2005 , 10:50pm
post #22 of 89

I'll have to try the sour cream...sounds good! Do you just add a dallop to a cake mix, along with the other ingredients it call for on the box?


GHOST_USER_NAME Posted 15 Feb 2005 , 12:05am
post #23 of 89

I've added up to a whole 16 ounce container with great results. Your cake will take longer to bake. Be prepared for that.

cindy531 Posted 15 Feb 2005 , 1:55am
post #24 of 89

I just stumbled on to this website. It's really great. You guys have some awesome cakes! Regarding cake mix cakes...Have you heard of this cookbook...The Cake Mix Doctor, By Anne Byrn. It's all about cake mix that is doctored up so that the cakes taste as if they were made from scratch! I love this book I had it for a couple of years. I recommend it for anyone who want to save time yet not compromise the taste of baked cakes.

cindy531 thumbs_up.gif

nanni Posted 15 Feb 2005 , 2:56am
post #25 of 89

I have that cake book too-the cappaciano cake is great from what I've heard from a friend I made it for. Lots of ideas!! I just add a good sized spoon of sour cream to my cake-it does not take longer to bake that way and is really moist.

GHOST_USER_NAME Posted 15 Feb 2005 , 5:54am
post #26 of 89

I'm assuming most of you receive the cake mix doctor e-newsletter? There's always good stuff in it.

That book is great. But sometimes you just want a basic doctoring.

m0use Posted 16 Feb 2005 , 6:42pm
post #27 of 89

Just to let people know- the cake that I made that fell apart on 02/13. I placed it in a ziploc and last night I opened it up and the cake was almost soggy it was so moist. icon_surprised.gif That's how moist you can get your cake mix cakes! thumbs_up.gif

tcturtleshell Posted 24 Feb 2005 , 5:23am
post #28 of 89

I'm so glad I can come back to the posts time after time! I forgot about this one! I'm going grocery shopping Fri. I can pick some flavored creamer up & try this!!! Also I made the yellow cake mix in the Cake mix dr.'s book & I went further adding milk instead of water & butter instead of oil..... my goodness is it a great cake!! So bright & golden yellow! That's the yellow cake I will use from now on! I just don't like the taste of almond icing though. I would rather have any flavor but that. It's ok in cakes but not icings, that's just for my taste buds. Keep those great recipes & add in advice coming!!

GHOST_USER_NAME Posted 24 Feb 2005 , 8:46pm
post #29 of 89

I used Vanilla Caramel Coffeemate yesterday in some icing I made.


Carriemyvoice Posted 24 Feb 2005 , 8:58pm
post #30 of 89

I have the cake mix Dr. book but I don't know the website. I would to get e-newsletters. Can you give this site to me?

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