Cake Central › Cake Forums › Cake Talk › Recipes › what do i add to cake mix to get a dense, moist cake?
New Posts  All Forums:Forum Nav:

what do i add to cake mix to get a dense, moist cake?

post #1 of 15
Thread Starter 
I bake just for my kids and friends/family...am looking for a way to make my box mixes more dense and moist.

thanks in advance!
post #2 of 15
I use this one all the time and get great compliments.
http://www.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html

Judy
post #3 of 15
I used that cake mix extender recipe today for a chocolate cake... i added 2 Tbsp cocoa powder and a teaspoon of instant espresso powder.. it is Yummy!!
Life is short, eat dessert!
Reply
Life is short, eat dessert!
Reply
post #4 of 15
The extender is great.
Or you can add an extra egg, use coffee creamer and milk instead of water, or add a tablespoon of regular mayo!
post #5 of 15
I use a recipe from this site that has sour cream, egg whites (3 or 4 I think) and pudding in it. Makes for a very dense cake.
post #6 of 15
well I gotta tell ya i'm not a box cake maker so I cant add any suggestions in that regard LOL
but I used the 'cake mix from scratch and variations' from the recipe section here and was very impressed- first go mind you and doctored it but everyone on the weekend LOVED it. (my sister had 3 pieces and she's not big into sweets the same as me lol)
http://www.cakecentral.com/cake_recipe-342-Cake-Mixes-from-Scratch-and-Variations.html now mind you I added an extra egg because despite the fact I bought large eggs, they seemed kinda small so I put in 3 instead of 2- I also used yoghurt (raspberry) instead of milk because it was a raspberry layer cake I made. Very dense and rich and moist and AWESOME. Going to use this recipe again and really simple to make.
post #7 of 15
Thread Starter 
thank you all.

oceanspitfire....when you sub in yogurt for milk, is it the same amount? ie, a cup of milk = a cup of yogurt? or is it different b/c yogurt is less liquid.

sunlover....do you use liquid coffee creamer? Like Coffee mate?
post #8 of 15
Quote:
Originally Posted by ediecooks

thank you all.

oceanspitfire....when you sub in yogurt for milk, is it the same amount? ie, a cup of milk = a cup of yogurt? or is it different b/c yogurt is less liquid.



I probably shouldnt be playing around with the chemistry until I understand it more LOL but I did wing it/eye it- I added more yoghurt- cause yeah it has less liquid- I couldnt tell you how much more. I wouldnt say a LOT but I basically stopped adding when it looked like the right consistency lol
See I cant help it, I just never stick to recipes to the T icon_lol.gif people asking me for recipes always get frustrated because I cant tell them exactly how much or whatever LOL
hope that helps though
post #9 of 15
I'm a little skeptical about yogurt, b/c I make a lot of liqueur bundts that have a lot of liquid in it...but when I came across the Midori cake recipe, it didn't have as much liquid, and called for yogurt...that cake came out kind of dry...

Oh...I just read your second post, oceanspitfire...maybe I'll give that a try...

ediecooks...if you find a magical combo, please let me know! icon_smile.gif thanks!
Always up for a good cake...
Reply
Always up for a good cake...
Reply
post #10 of 15
Check out one of the cake mix doctor books - you can get it at your library. She also has a website with some recipes in the recipe section and the newsletters.

www.cakemixdoctor.com
post #11 of 15
ediecooks, another way is to just increase the protein in the mix, add an extra egg or two, substitute dairy for the water (what most of us are already telling you). If you are making from scratch use a higher protein containing flour and dairy. Also you could bind the proteins that are already there by over mixing, however, these could also make the cake a little more tough as well as dense. If moisture is what you are after, increase the fat content.

why do you want a denser cake? For what purpose? Are you carving the cake into shapes? Or is the current recipe just too crumbly and/or dry?
Learn to Think & Think to Learn!
Bright Minds
Independent Consultant
PreK-12+
www.BrightMinds.us/AprilE
BrighterThinking@hotmail.com
Reply
Learn to Think & Think to Learn!
Bright Minds
Independent Consultant
PreK-12+
www.BrightMinds.us/AprilE
BrighterThinking@hotmail.com
Reply
post #12 of 15
I made my sister a cake in July that she requested be made with yougrt only.(it the yellow sister visiting picture in my photos) I took a lemon cake mix and stir in enough yogurt(I think 2 8oz containers) to make it the consistency of regular made cake mix. I used lemon flavored yogurt. It came out very moist and dense. Almost to point you couldn't really pick it up. When made with yogurt it doesn't rise much, if at all. It was really, really good.
And for the record, I know its you when you say its me.
Reply
And for the record, I know its you when you say its me.
Reply
post #13 of 15
I use the liquid creamer. If the box calls for 1 1/4 cup water, I use 1 cup milk and 1/4 cup creamer. Too much and the cake will fall in the center from being tooo heavy! (white cake) Still great tasting though and you can use different flavors. thumbs_up.gif
post #14 of 15
Sunlover do you have to keep your cakes in the fridge because of the milk ? Thanks Caixa
"Our deepest fear is not that we are inadequate.Our deepest fear is that we are powerful beyond measure. We ask ourselves, Who am I to be brilliant, gorgeous, talented and fabulous? Actually, who are you not to be?"
Reply
"Our deepest fear is not that we are inadequate.Our deepest fear is that we are powerful beyond measure. We ask ourselves, Who am I to be brilliant, gorgeous, talented and fabulous? Actually, who are you not to be?"
Reply
post #15 of 15
No, I don't, but I don't bake more than 2 days before the event; three if it is a wedding. No problems so far!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › what do i add to cake mix to get a dense, moist cake?