Replacing Water With Milk In Cake Mix?

Baking By JanessaJo Updated 16 Nov 2010 , 3:59am by Dreme

JanessaJo Posted 16 Nov 2010 , 2:44am
post #1 of 10

I'm trying to find something on this but no luck yet....I have the cake mix in the bowl as we speak and am wondering if I should use milk instead of water...yes or no?

9 replies
icer101 Posted 16 Nov 2010 , 2:53am
post #2 of 10

i do know that a lot of people do this. hth

http://baking.about.com/od/hintsandtips/a/cakemixbaking.htm

katibeth88 Posted 16 Nov 2010 , 2:55am
post #3 of 10

Hmm... Do you use the same amount of milk as you would water?

thin4life Posted 16 Nov 2010 , 2:58am
post #4 of 10

Yes you can!

sari66 Posted 16 Nov 2010 , 3:04am
post #5 of 10

Yes, i've replaced the water with loads of different liquids so milk should be fine

cakegirl1973 Posted 16 Nov 2010 , 3:18am
post #6 of 10

I do it all the time. I think it makes your cake more sturdy than water. Just use the same amount that box directions call for water.

cakegirl1973 Posted 16 Nov 2010 , 3:25am
post #7 of 10

I do it all the time. I think it makes your cake more sturdy than water. Just use the same amount that box directions call for water.

CocoaBlondie Posted 16 Nov 2010 , 3:28am
post #8 of 10

I do this all the time to. It makes the cake taste so much better. I also think it gives the cake a more butter cake type texture.

JanessaJo Posted 16 Nov 2010 , 3:44am
post #9 of 10

I went ahead and did it...they are now in the oven.

oh and I just made the Duncan Hines spice cake....using the recipe that adds pudding (I used French Vanilla) and sour cream, and if the cake turns out as good as the batter did.....it's going to be soooo good lol. had to add that in here =)

Dreme Posted 16 Nov 2010 , 3:59am
post #10 of 10

I'm just curious; so if you put heavy cream instead of water, would that make it a very dense cake? Like pound cake?

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