I have heard and read about adding flavored coffee creamer to cakes. How the heck do you do that? In place of what other ingredients? Do you use powder version or the liquid creamer? I am going to make a white cake with raspberry mouse filling, would I use the vanilla flavor then?

The white chocolate raspberry would be good with that, i think international delights makes that one! When I do this, which is my favorite way to flavor a cake, I use the liquid creamer in place of the water(i use DH white cake mix), and i also add an extra egg, not real sure why but it always turns out great! . HTH

when you add creamer (and the egg), is that the only doctoring you ould do to that cake?

yeah, when i made a creamer cake. i.e 1box DH white cake mix, 4eggs, 1/3 cup oil, 1 1/4 cups creme brulee creamer. (i think those measurements are correct, for the oil and creamer its whatever is on the back of the box) mix and bake as directed

Thank you for the great tip! Do you bake it any differently? Is that the only doctoring youdo? I have heard about using butter instead of oil, milk instead of water and adding baking powder or soda and adding vanilla? I guees if using your method, I wouldn't have to do all that.

Thanks again, and I do agree, I think those flavors will go good together!

Making a scratch cake, replace the liquid with liquid coffee creamer. Or using powder coffee creamer I would imagine mixing it with the liquid mixture.

I have an icing recipe specifically for coffee creamer, the powdered kind, but it can be modified for liquid creamer. You mix the powdered creamer in hot water to dissolve anyway. Just bought some chocolate creamer, can't wait to try it. The creamer is added to the butter and shortening, and mixed in thoroughly before the sugar is added.

tyty, would love to try your powdered coffee creamer recipe. Want to share the recipe?

liquid creamer has been a change for all my baking not only used in my cakes, but I've added it to brownies, frostings, cupcakes, bars, etc.
always turns out great