Although many bakers consider cake mix to be the enemy of home baking, there are a few easy ways to improve its flavor and texture. Try adding a few extra ingredients to the mix.
Almost all cake mixes call for water, but swapping it for milk, brewed coffee or even soda will give your cake more flavor. Likewise, using butter instead of vegetable oil will make your cake richer.
Convenience
For the casual baker who doesn’t have the time or patience for delicate techniques and the careful addition of ingredients that make a truly delicious cake, boxed mixes are a great option. The fact that these mixes eliminate the need for sifting, creaming, and gently folding means that anyone can whip up a quick, easy cake. Those with specific dietary restrictions or food allergies may prefer to opt for the newer varieties of mixes that include more wholesome, organic ingredients and are free of common allergens like wheat, gluten, dairy, eggs, peanuts, tree nuts, fish and shellfish.
The first cake mix was patented in 1933 by P. Duff and Sons, a Pittsburgh molasses company. Duff’s mix required only water to bake, but the concept never took off — the home bakers didn’t feel emotionally invested in simply adding water, Shapiro says. They wanted to do it “the old-fashioned way,” she notes, with fresh eggs.
A few years later, General Mills introduced a version that called for beaten eggs, and the concept finally caught on. From there, the popularity of cake mixes continued to grow, and today they remain a kitchen cupboard staple used for birthdays, special occasions, and lazy-day desserts. In recent years, however, a return to healthier options and concern for dietary restrictions has brought on new contenders that attempt to challenge the long-standing industry leaders.
Versatility
Making a cake from scratch is a fun, relaxing pursuit for those who enjoy baking. However, not everyone has time to bake every day, or even every week, so boxed mixes provide a convenient and easy shortcut when baking is necessary.
As a bonus, cake mix isn’t just for cakes; it can also be used to make cupcakes, cookies, flavored whipped cream, and dessert dips. This versatility makes cake mix an invaluable kitchen companion, especially for busy bakers.
When it comes to comparing homemade and store-bought cakes, there’s no doubt that homemade is superior in terms of flavor and texture. But, if healthfulness is your main concern, then it’s important to remember that many brands of cake mix contain ingredients such as polyglycerol esters of fatty acids, partially hydrogenated soybean oil, and cellulose gum, among others. These additives may cause a cake mix to have that distinct, not-so-flavorful taste.
The good news is, you can eliminate this taste by adding one to two teaspoons of a pure extract to your cake mix batter before baking. This simple step can make all the difference in achieving a cake that is rich, moist, and full of sweet flavor nuances. Just be sure to choose a natural extract for best results. This will help to avoid the artificial flavorings that are commonly found in most brands of cake mix.
Ease of Preparation
Using a cake mix is a lot faster and easier than from-scratch baking. This is a great advantage for busy bakers or those who are not confident enough to make a homemade cake. However, this convenience is accompanied by the fact that many commercial cake mixes contain unrecognizable and sometimes even illegible ingredients.
When making your own cake mix you can avoid this problem by choosing ingredients that are both easy to find and pronounceable. You will need flour, both white and brown sugar, baking powder, salt, and a leavening agent (either baking soda or baking powder). You can also substitute the water in the box instructions with milk or another liquid like juice. Using a liquid with a higher fat content can give your cake a richer texture and flavor than using only water.
Homemade cake mixes can be stored at room temperature in a cling-wrapped container or in an airtight container for a week, and can be frozen for up to three months. This means that you can always have a quick and easy cake at hand, no matter the occasion.
However, if you want to be sure that your cake mix is ready at all times and that you never run out of it, it is best to prepare it ahead of time and keep it in the freezer.
Flavor
Despite their sometimes dry, flavorless reputation, some box mixes can be quite tasty. They are also a great foundation for more creative desserts, whether you are making a layer cake or something more unique like a cake pop or a cupcake.
Many of the top-rated cake mix brands are versatile enough to create a wide variety of different flavors. Some of the most popular choices include chocolate, vanilla, yellow, red velvet, carrot, angel food, devil’s food and confetti. Other cake mixes may only be available in a single flavor, but some can easily be altered by the baker to make the cake their own.
For example, a few teaspoons of an extract like vanilla, almond, coconut or citrus can really improve the flavor of a simple white or yellow cake mix. A few tablespoons of a liquid like milk, sour cream, coffee or juice can also be used to enhance the cake’s flavor. Lastly, a few tablespoons of shredded coconut, chocolate chips, sprinkles or fresh fruit can instantly personalize a cake mix.
A few of the best cake mix brands also offer gluten-free options for those who must avoid wheat. One of the most highly rated is Pamela’s gluten-free chocolate mix, which received rave reviews on Influenster for its taste and texture. Another high-quality option is Ghirardelli’s dark chocolate mix, which has been praised by both gluten-free bakers and those who simply love rich, decadent chocolate cakes.