Creating A Wedding Cake Using Box Mixes

Wedding cakes are often made from box mixes, even by professional bakers! There are a few tricks to elevate a box mix to make it taste homemade, rich, and moist. For example, using milk instead of water, adding extra eggs, and including additional sugar and flour. You can also add coffee instead of water for chocolate cakes, or sour cream for moisture and flavour.

Use milk instead of water

Using milk instead of water in a box cake mix will give your wedding cake a denser texture and a richer taste, more akin to a homemade cake. If you want to make your cake extra rich, you can swap out the milk for buttermilk. Because buttermilk is extra thick, you will need to use a few more tablespoons than the recipe calls for.

If you are making a chocolate cake, you can also use coffee instead of water to deepen the flavour.

Ingredients:

• 1 cup whole milk (or equal to the measurement of water on the box)
• 1/2 cup melted butter (or equal to the measurement of oil on the box)
• 4 eggs (even if the box calls for fewer)
• 2 tsp vanilla extract (or complimentary extract, such as lemon or almond)

Method:

• Preheat oven to 350 degrees and prep cake pans or cupcake tins.
• Sift the dry cake mix into a large bowl. In a separate bowl or measuring cup, mix together the wet ingredients.
• Pour the wet ingredients into the dry and mix to combine.
• Pour the batter into the prepared pans or tins and bake according to the box instructions.

Add extra eggs

Adding extra eggs to a boxed cake mix can make your wedding cake richer, denser, and more moist. A typical box cake mix calls for one or two eggs, but adding an extra egg or two can make your cake taste more homemade. If the mix calls for whole eggs, add an extra whole egg; if it calls for egg whites, add an extra egg white. You can also add two extra egg yolks to make the cake moister and more decadent.

Adding extra eggs will thicken the cake, improving its texture and making it easier to stack and decorate. This is especially useful for a wedding cake, which often consists of multiple layers.

If you're using a vanilla cake mix, you may want to add an extra egg to make the cake firmer. For a lighter cake, you can substitute a mashed banana for an egg.

However, be careful not to add too many extra eggs, as this can make the cake too firm. Experiment with different quantities of eggs to find the right balance for your wedding cake.

Amp up the chocolate

If you're using a boxed chocolate cake mix, there are several ways to boost the flavour and make it taste even more decadent and chocolatey. Firstly, instead of using tap water, use hot water. The hot water will help to "bloom" the cocoa, intensifying the chocolate flavour. Even better than hot water, however, is strong brewed coffee. Coffee and chocolate is a match made in heaven, and your cake will benefit from the added depth of flavour.

Another way to amp up the chocolate is to add chocolate chips to the batter. You can use milk, dark, or semi-sweet chocolate chips, depending on your preference. If you want to get creative, you can also add peanut butter chips, which will add bursts of sweetness and a unique flavour profile to your cake.

If you're looking for a glossy finish on your cake, brush it with chocolate syrup once it has cooled. This will not only make your cake shine, but it will also add moisture and boost the chocolate flavour.

Finally, don't forget about the power of add-ins like nuts or dried fruit. A handful of chopped walnuts or dried cherries, for example, will provide delightful texture and taste throughout your cake.

Use coffee instead of water for chocolate cakes

Using coffee instead of water in a chocolate cake recipe is a great way to add depth to the flavour. Coffee and chocolate complement each other very well, so the coffee enhances the chocolate flavour without being detectable in the final product.

If you're using instant coffee, make sure to dissolve it in a small amount of liquid before adding it to the mix. This will give you more control over the amount of liquid in your cake batter.

If you're using freshly brewed coffee, make sure it's hot when you add it to the mix. This will ensure that you're using fresh coffee, which has a better taste than old coffee.

You can experiment with different types of coffee to find the one that works best for your taste. Instant coffee or instant espresso powder will work just fine, and you can also try using coffee instead of water in other chocolate baked goods like brownies or cookies.

Just be aware that the coffee might affect the texture of your cake, as one source mentions that the acidity of the coffee could interact with the baking soda and make the cake fluffier. So, if you're using a recipe that calls for coffee, it's best to have your oven preheated before you make the mix, as the batter might lose some oomph if it sits for too long.

Add a secret ingredient like sour cream

Adding a secret ingredient like sour cream can take your boxed wedding cake to the next level. Sour cream can provide a tangy taste and extra moisture to your cake. It is a key ingredient in party dips, salad dressings, and a trusted sidekick for savory dishes, but it can also play a leading role in your wedding cake!

The best way to use sour cream with a boxed cake mix is to use it to replace other liquids in the recipe, such as milk or water. You can add up to a cup or the same amount of liquid the manufacturer's instructions call for. Be sure to use full-fat sour cream for the best results, as the fat in the sour cream adds texture and flavor to the cake. If you don't have sour cream on hand, you can also use full-fat yogurt, though the results won't be exactly the same.

To make a wedding cake from a box mix with sour cream, start by preheating your oven to 325°F. Grease and flour two 8" cake rounds or an 11x13" cake pan, depending on your desired cake size. In a large bowl, combine all the dry ingredients, including the box mix, flour, sugar, and salt, and whisk together. Then, add the wet ingredients: water or milk, sour cream, oil, egg whites, and extracts. Beat the mixture with an electric mixer on low until all the ingredients are combined and moistened, but some lumps remain. This should take about 4 minutes.

Finally, pour the batter into your prepared cake pan and bake it in the preheated oven. For the smaller cake rounds, bake for approximately 50 minutes. For the larger cake pan, bake for about 25 minutes or until the top is a light golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool before frosting.

By adding sour cream to your box mix, you'll end up with a wedding cake that's extra moist, dense, and delicious!

Frequently asked questions