I was just wondering if there was any noticable difference to the result of a cake if you substituted whole milk for the water normally required on a cake mix box?

Will it come out more dry, moist or no real difference?

Thanks!!

I always substitute milk for water in cake mix. I think it makes it more moist, but I haven't made one with water in it for so long, I don't have anything to compare it to! I have told some friends to try milk instead of water, and they liked the way their cakes turned out a lot better. It could be all in our heads though!

I always substitute milk for water and butter for oil. The cakes come out moist and don't crumble.

I substitute milk instead of the water sometimes and dont notice much of a difference.

I substitute buttermilk instead of water when using a box mix. It makes the cake a more dense (holds up to fondant better) and adds a richness to the flavor.

I've wondered about using buttermilk. Good to know that works too! Maybe I'll try it on my next cake! Thanks!

i always substitute the water in my cakes with something else either with whole milk , rich coffee with chocolate cake, coffee creamers even if its just plain coffee mate , friut jiuces and frozen concentrates. It makes a big difference IMO.

Depending on the brand of cake mix and flavor I substitute either milk or buttermilk. I find it makes the cake moister and has less of a 'box cake' flavor. You might want to do a side by side comparision to see if you prefer milk or buttermilk.