Swaps And Hacks To Upgrade Your Boxed Cake Mix

Swap the water for milk in a 1:1 ratio when using a cake mix. The fat in the milk will create a denser, more flavorful cake compared to one made with water.

You can also use buttermilk or chocolate milk in the same ratio. Buttermilk’s higher fat content will yield a richer cake, while chocolate milk will add a more chocolatey taste.

Like the eggs you add to cake mixes, yogurt also contains a little fat and can bind the ingredients together. Using ¼ cup of yogurt for each egg should suffice.

However, flavored yogurt can alter the cake’s taste and has added sugars. Note that this swap can make your cake too fluffy, so add ¼ cup of flour to the mix to adjust the texture.

Adding yogurt or sour cream to your cake mix along with eggs can incorporate extra fat, making the cake rich, tender, and moist. Their tanginess also boosts the flavor.

Full-fat sour cream and unflavored Greek yogurt are best. Start by adding ½ cup of either per box and adjust if needed, or swap the liquid in the recipe for any of the two options.

To give your regular vanilla cake mix a fruity flavor, swap the water in the recipe with any kind of juice, adding the same amount as you would for the water.

Use juice without lots of added sugar or adjust your frosting’s sweetness to avoid making the cake extra sweet. Using pulp-free juice will also help keep the texture consistent.

When used in a cake mix, bananas do the same job of binding the ingredients together that eggs do. Precisely, ¼ cup of mashed banana can substitute for one egg.

Ripe bananas that are just starting to brown are preferred as they’re easy to mash. Unripe bananas don’t mash well, while overly ripe bananas can add too much moisture to the mix.