Cake Density.

Baking By ForHisGlory Updated 15 Apr 2015 , 12:37am by LDcakes

ForHisGlory Posted 14 Apr 2015 , 2:27pm
post #1 of 4

Hi everyone! I have a question. I use box mixes for my wedding cakes bc I'm just not a "scratch" baker. However, I'm wondering how I can make my cakes just a bit more dense ALMOST like a lb cake, but still moist. I do doctor up the mixes by adding other ingredients. Can anyone help me? Thank you in advance, For His Glory!

3 replies
Webake2gether Posted 14 Apr 2015 , 8:07pm
post #2 of 4

Have you tried replacing the water with milk? 

ForHisGlory Posted 14 Apr 2015 , 10:54pm
post #3 of 4

Hi Webake2gether! I use buttermilk instead of the water or regular milk. I love "wholesome taste" it gives. I tried using butter, but it made it even softer!!

LDcakes Posted 15 Apr 2015 , 12:37am
post #4 of 4

Hello Webake2gether...for 1 box cake mix, I add an extra egg, 1 cup sour cream + 1 cup flour and 1/2 cup sugar or more to taste, 2 tablespoons oil 1 1/3 cup water...3/4 tsp. salt and additional 2 tsp. extract . This makes the cake more dense but moist and holds up good, Mix the wet together, and the dry in separate bowl then mix together. I sometimes mix it by hand with a whisk. 

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