...get A Box-Mix More Moist?

Decorating By PatrysV Updated 26 Sep 2008 , 11:26am by tcbalgord

PatrysV Posted 25 Sep 2008 , 12:22pm
post #1 of 10

Someone complained that the cake was to dry...Sigh! Would adding oil help?
Any suggestions would be appreciated! icon_cry.gif

9 replies
Peachez Posted 25 Sep 2008 , 12:35pm
post #2 of 10

Give this recipe a try. You won't be disappointed AND it tastes like cake from scratch. For the water part I like to experiment with different flavored liquid coffee creamers but only use 1 cup instead of the 1 1/3 cups water called for. Hope this helps thumbs_up.gif

PS. Excuse the long post. I tried to copy the link from the recipe section here & it wouldn't post so I cut & pasted.

Makes an absolutely delicious cake that has a 'crumb' similar to a pound cake, ideal for decorating and stacking/tiering.

1 Cake Mix Box (Duncan Heines, Betty Crocker, Pillsbury etc.)
1 cup All purpose flour
1 cup white granulated sugar
1 generous dash of salt

3 large eggs
1 1/3 cup water
1 cup Sour Cream
1/2 cup melted butter (optional, but highly recommended)

Preheat Oven to 325
1. Mix flour, sugar, cake mix, and salt together with fork, set aside.

2. Into Mixer bowl put eggs, water, sour cream and butter.

3. Add dry ingredients and mix well on (about 2 minutes on low speed).

4. Bake at 325 for 30 -60 minutes depending on pan size.

kakeladi Posted 25 Sep 2008 , 1:56pm
post #3 of 10

Yes, that's my *original* WASC recipeicon_smile.gif It will make enough batter to fill a 12" round;OR a 9x13; OR a 10" sq OR two 8" rounds OR three 6" rounds.
Perhaps can you be overbaking your cakes? That definately will cause it to be dry.

AKA_cupcakeshoppe Posted 25 Sep 2008 , 2:04pm
post #4 of 10

i baked a cake from a mix using the ingredients written on a box, covered it with ganache and fondant. 5 days later it's still moist and delish.

aren't you using oil to make your mix?

hallfamily727 Posted 25 Sep 2008 , 2:08pm
post #5 of 10

what kind of cake was it? Some flavors are better than others when it comes to moisture.

cakebaker1957 Posted 25 Sep 2008 , 6:43pm
post #6 of 10

I do box cakes all the time and never had one to be to dry usually there to moist, i put pudding mix into them and sour creme and i freeze them,

JeCookie Posted 26 Sep 2008 , 6:51am
post #7 of 10

I use boxed cake mix all the time and I never had any complaints about it being dry. I remember in the past , I think I mixed the batter for too long. I now follow the box instructions to a "T" and I'm very pleased with the taste and texture.

Hope this helps.

Are you omitting anything?

PatrysV Posted 26 Sep 2008 , 10:58am
post #8 of 10

Thanks alot for all the suggestions!
I don't think I overbake my cakes (and they really don't taste dry to me... icon_confused.gif ) but I would definiteley try your suggestions.
My box mix recipe doesn't ask for oil.

What is "liquid coffee creamer"? I don't think we have it in SA? icon_redface.gif

CakeDiva70 Posted 26 Sep 2008 , 11:12am
post #9 of 10

Liquid coffee creamers are flavored coffee creams........such as French Vanilla, Hazelnut, etc. They are next to the milk ......... you can't miss them. icon_biggrin.gif

tcbalgord Posted 26 Sep 2008 , 11:26am
post #10 of 10

I substitute milk for the water always, I add extra too because I use pudding.

Good Luck!

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