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Milk v.s. Water in cake mix

post #1 of 9
Thread Starter 
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!!
post #2 of 9
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! icon_wink.gif
post #3 of 9
I always substitute milk for water and butter for oil. The cakes come out moist and don't crumble.

TJ

You have brains in your head.  You have feet in your shoes.  You can steer yourself wherever you choose.

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TJ

You have brains in your head.  You have feet in your shoes.  You can steer yourself wherever you choose.

Reply
post #4 of 9
I substitute milk instead of the water sometimes and dont notice much of a difference.
post #5 of 9
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.
post #6 of 9
I've wondered about using buttermilk. Good to know that works too! Maybe I'll try it on my next cake! Thanks!
post #7 of 9
Quote:
Originally Posted by Myraruss

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



You need to add more buttermilk if you use it than the recipe calls for... I have found it does not make the cake moist enough. I usually just eyeball the texture to see how much to add.
post #8 of 9
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.
mary
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mary
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post #9 of 9
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.
If I'd known physics and color mixing were going to be on the final exam I might have paid more attention in school!
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If I'd known physics and color mixing were going to be on the final exam I might have paid more attention in school!
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