There are lots and lots of ways to change the flavor and/or texture of cakes from mixes. Can you explain what you are trying to change, in what flavor? It is likely that someone will have suggestions to achieve it.
When using a cake mix add one additional egg, a box of instant pudding, double the oil and cut back the water to 1 cup. I love adding the cheesecake pudding mix to my chocolate or vanilla cake mix. I also cut back the temp to 325 and bake a little longer.
I always add extra ingredients to my DH mixes and I had a lady at a church meal compliment me on a doctored up cake I brought. She said "And I can tell it's not one of those old bought mixes."
I just smiled.....
She didn't ask so I didn't tell!
For years when ever I used a box cake it was always Pillsbury with pudding in the mix, but a lot of you speak highly of Betty Crocker, I think I am going to try it.
Binkbink, I think it is safe to assume that cake mixes, now nearly 70 years old, have the ingredients they need to produce a tasty, predictable, moist cake. If Betty and her friends haven't figured it out in 7 decades I doubt we are going to stumble upon the correct adjustment by trial and error!
I've been using mixes for 5 of those decades, and I think in the early days they did need a little help to overcome a paper-box taste or coconut oil fat, etc. but the current generation of mixes doesn't really need help whether the label claims "pudding in the mix" or not.
That doesn't mean I never "doctor" my mixes -- but it is not because they are inadequate, it is to change the texture or flavor for a specific outcome. As far as I can tell, it doesn't really make a lot of difference which brand I start with when I add things like sour cream or a pudding mix or apple pie filling. There may be differences I haven't come across or that are too subtle for my tastes, but so far I haven't had a problem with enhancing any of the mix brands.
If you are looking for better economy ("since prices gone up"), I'm not sure that cake mixes are the way to go. The basic mix is probably a good value compared to buying the ingredients yourself, but by the time you add in extra ingredients to alter it, you probably haven't saved any money compared to a similar cake from scratch.
I use cake mixes because I really like the results. If you don't really like the results, then it probably isn't a good choice for you.
From the comments in this thread you can see that many of us bake for people who love our cakes from mixes. If the people you bake for don't, then that is what is important to your situation.
There is room for all kinds of approaches to cake baking and cake decorating. You need to go with what works best for you.
I have posted the recipe several times on the forum here, if you do a search by my name, you should find it
(I haven't figured out how to do that yet !! )
Gosh my only thing I could tell you would then be to bake it longer. You will make a dry cake if you bake it too long!!!!!!! That is guaranteed.
Scratch cakes tend to be drier to me. You could buy your ingredients in bulk like at Sam's Club, Costco etc to get more for your money.
Gosh.....I have never had someone ask to make a dry cake. Most of the time it is the other way around that they have already made a dry cake and need to make a cake more moist........
Good luck to you
nice texture rich and moist. I want to make cakes from box sometimes, to save cost. I dont know how
you do it but, like I said, my box cakes comes out extra moist it crumbles while icing and they do taste box
even though i add falvor. I still would like your help please.
I used to think nothing would compare to a scratch cake, but since using the additions to the mix, I have definitely changed my mind.
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