Ok I have heard if you add vanilla to your cake mix it will make ittaste more like scratch? How much do you add ? Does anyone know I would figure 1 tsp.. but not sure. Ive also heard using melted butter instead of the vegetable oil makes it taste better? Just seeing what people do to spice up their cake mix.. I prefer using Pillsbury but I will be using BC this time around and going to be making a 3-d laptop computer cake and trying the little red barn cake so I need to make sure my cake is tastier..lol I know I could just whip up one by scratch but gotta use the mixes up... Any suggestions?

You should use whatever recipe or box mix you prefer using or working with.

You can use butter flavoring instead or real butter, to help the taste along, and about 1-2 tsp. of vanilla woiuld be ok, per box mix. Also some people, me included add Almond extract too. But you don't need much of that at all.

I also use some milk in place of some of the water.

I use butter in plac of oil all the time. I don't even melt it, just add it softened a little. I also replace the water with Milk or buttermilk. I add a pudding mix alot, an extra egg and 1-2 tsp pure vanilla extract and 1/2tsp almond extract. My favorite combo so far is a white cake I make. I use the BC White butter cake mix, add milk instead of the water, an extra egg white, a white chocolate pudding mix 1 tsp vanilla and 1 tsp almond estract! This recipe is so yummy.

ohh..yeah I forgot the pudding..I did find out to be careful and not add vanilla pudding to white cake..lol..if it is for a wedding that calls for pure white cake..it can make it yellow..gotta use white choc.

Thanks so much... great info

I substitute sour cream for the oil.

I use buttermilk instead of the water, and add a little vanilla (1-2 tsp.).

I love to flavor my mixes with mexican vanilla and sometimes a little almond. I have also replaced the oil with butter and like the results.

I always add an extra egg.....and extra oil or butter.

Euphoriabakery, what size pudding mix do you add? I'm not sure if white chocolate comes in both sizes, but just to make sure, which do you use? Thanks a bunch![/quote]

Do you have the Cake Doctor book yet? It's full of ideas of how to make cake mixes taste more homemade - I've found people think they want scratch but are used to cake mixes - they actually just don't want the kind of cake that comes from a supermarket and tastes like chemicals.

I have been told you don't want to use the sugar free variety of pudding either!

same here extra egg milk all the time and pudding ( small pack 3.4oz), becareful with the pudding you will need to cook the cake a little longer , i notice that when i add pudding it take the middle a little longer to get done, also i would add a little bit more of milk or water, the pudding make the cake mixed alot thicker,

OK just got back from the store.. got another question... Instead of the water I thought Hey what about the silk flavored soymilk got vanilla flavored... You think it will be ok...

the soy milk will work fine.

I just tried using frozen Bacardi strawberry dacquiri
mix and 1/3 cup water and added 1tbsp rum. Smells good haven't taste tested yet. I think I will fill with fresh strawberries.

[quote="cakesondemand"]I just tried using frozen Bacardi strawberry dacquiri
mix and 1/3 cup water and added 1tbsp rum. Smells good haven't taste tested yet. I think I will fill with fresh strawberries.[/quote]


Ok now here is my address so when you get done making it I can take it off your hands..... LOL Thats sounds YUMMMMMMMMMY .. Let us know how delicious it is!

I add about 1/2 tsp of almond flavoring to both my cake mix and to the frosting. People really like it.

For those of you who use butter rather than oil, how does it change the taste of the cake? Just curious.

Just a thought about the soy milk. Make sure you let the folks who will be eating it know. My dh had an allergic reaction to the vanilla flavored soy milk and he usually doesn't have any food allergies.

The butter gives the cake a little bit richer flavor and adds some density to the cake.