This Will Make Your Boxed Cake Taste Better Every Time



Let’s face it, we would all like to be able to make our cakes from scratch, but between busy schedules, past bad experiences, and a lack of inclination, box cakes are our lifesavers. While boxed cake mixes get a lot of criticism for tasting artificial, you can now fix what really needs improvement: the rubbery texture. Thankfully, this trick is incredibly simple and doesn’t require a science degree. The instructions on the back of most store-bought cake mixes — Duncan Hines, Betty Crocker, Pillsbury and the like — include ingredients like eggs, water, and oil. If you’re using some organic, fair trade, gluten-free boxed mix, this hack might not work for you. Simply subtract one whole egg, add an additional ¼ cup of oil, and proceed with the mixing method and baking times as instructed on the back of the box. By leaving out one of the eggs, you’re taking away some of the binding power that the proteins in the egg contribute — if there are too many, the resulting cake can become tough and rubbery. Removing one egg can give you that delicate, melt-in-your-mouth texture that scratch cakes give you. The addition of the extra ¼ cup of oil does two things: It replaces the missing volume in the batter from the omitted egg, and it returns richness lost from the omitted yolk. The result is a pleasantly moist cake that holds together, cuts easily with a fork, and doesn’t feel the least bit dry on your tongue. It’s so moist, in fact, that you could even skip frosting altogether if you want.