DO ANY OF YOU SUBSTITUE MILK ON BOXED CAKES FOR THE WATER??

Most definately. I read it over and over again on here, milk gives it more pizazz. One for one, whatever amount of water a recipe calls for you use milk... When you need to thin down something use milk instead of water.

I do every time. I used to substitute the whole water for milk but I found it too moist and my cakes were falling apart so now I use 1/2 and 1/2. I also will use coffee mate liquid coffee creamer in place, it makes the cakes moist and oh so yummy

See told ya!

I use to put water in my cake mix. When I found out that milk or even coffeemate creamers work better, I've been using milk ever since.

Ooooooooh I love pineapple juice - I will have to try this!!! AND I ALWAYS USE MILK INSTEAD OF WATER IN EVERYTHING INCLUDING MY BC

I have definitely learned something new today....did not know you could substitute any kind of liquid for the water in a cake mix....thank you for the great tip!!!

When I make lemon cakes I will sub about 1/3 of the liquid (really depends on the zing you want) with lemon juice. It is so yummy. then i will put just a touch in the frosting so the icing and cake flavors blend with each other.

I haven't yet tried substituting the water for milk, but am going to try that. Some people also substitute sour cream for the water.

blessings,
~AngelWendy

Yes! You can substitute the water for milk, or juices. If you use milk however, don't use sour cream as it will change the consistency of the cake.

I haven't noticed a difference in taste when using milk. The cake is usually moister though so it does taste better. To me, sour cream seems to enhance the taste of any cake and will make the cake much more dense.

I never use water- always milk, buttermilk or coffee creamer. I do have one exception: Pineapple upside cake I use pineapple juice.

I use sour cream, have never used milk eventhrough my sister uses the milk. Will give it a try.

On the advice of many here on CC, I started using milk instead of water, and it did improve my cakes. The cake I baked on Friday I used sour cream, but in that one I used water, seemed like using both milk and sc would be a bit much. I haven't tried the coffee creamers as yet, but plan to. I also want to try some of the Lorann's flavorings, I especially want to try the cream cheese flavor in bc icing, to have the cream cheese flavored icing without having to refrigerate it! Janice

I use sour cream & milk in the yellow cake recipe I use for wedding cakes. It doesn't change the consistency one bit. It's sooooooo delicious!!

Substituting water or lactose-free milk for milk in cakes:  I would like to substitute the milk in a white cake from "scratch" with water or lactose-free milk or almond milk.  Will this change the moistness and texture in the cake?  (I am looking for a "white" cake and will be using egg whites only).  I have collected several recipes and some call for "ice water" instead of milk.  I was trying to determine the difference as I don't want a dry cake.

if you follow a viable recipe correctly and don't over bake -- your cake should have good moisture and texture -- will there be a difference in each different liquid sure maybe a bit but they all should be fine -- it's all a preference if the recipe is good in the first place 

my other observation for subbing milk for water as the earlier part of this thread inquires is that doing milk instead of water in a chocolate cake milks down the chocolate a notch so just keep that in mind -- still a great cake but a little less chocolatey

@ceodau15 Lactose free milk is regular milk with enzyme lactase added to breakdown the milk sugar, so replacing regular milk with lactose free milk shouldn't effect the cake. 

Whenever you reduce the fat (e.g., butter, milk, buttermilk, sour cream, oil, etc.) content in a cake, you will effect moistness and  texture.  Fats are tenderizers that counter the tougheners (flour, eggs, etc.).  So substituting water for the milk can effect both moisture and texture.  Water activates gluten.  You need some gluten development, but not too much or your cake will be tough.  

I use water in all cake mixes except chocolate, for that I use brewed coffee.

For every two boxes of cake mix I use, I dump one individual sized portion of apple sauce into the mixture, makes it stay moist without falling apart.

Yes! And coffee in the chocolate!

Norcalhiker:  Thank you so much for the info on lactose-free milk.  I was concerned about not enough fat/acid, etc. and didn't quite understand the lactose ingredients regarding the effects of "real" milk.  I am trying to keep my cake "white" realizing that butter (fat) and egg yolks effect the whiteness of the cake.  At the same time making a scratch cake. I like to be creative in my cooking so forever reinventing!

I appreciate all answers from everyone.  I also have substituted other ingredients for water or milk when using box cakes.  For instance, in my Tropical Cake recipe (using box cake) I use crème of coconut  - not coconut milk - for water but also add in a tub of pineapple cream cheese which does effect the texture.  Fruit nectars are another source of substituting for water in "box" cakes.

I like the apple sauce suggestion for "box" cakes for moistness.

Since using milk does the cake have to be refrigerated. 

no not for milk baked in the batter