I will be the first to admit that I am a TERRIBLE baker. It’s one of the things I dread doing. Birthdays and holidays used to stress me the eff out, especially if I somehow get volunteered for desserts. I’ve been known to burn a boxed cake mix or two and don’t even get me started on baking from scratch. Unless you like eating cardboard. You should probably talk to a shrink if that’s the case. But I can help you make the most out of your box cake mix after my super awesome baking WIN at V’s rainbow paint party.
The secret seems almost silly to me. It’s such a simple swap that makes a HUGE difference. I use beaten egg whites only, cold water, and room temperature coconut oil. Add another egg white for every two eggs the recipe calls for. (2 whole eggs = 3 egg whites, 3 whole eggs = 4 egg whites, 4 whole eggs = 6 egg whites, etc.) Math….
Why? Egg whites only equal fluffier cakes. Cold water because of the reaction it creates with coconut oil, which hardens at cooler temps. This makes level cakes. There is nothing worse than frosting a layer cake with a round top. And cutting one to level it? Crumbs. Everywhere. EVERYWHERE!
Pour you box cake mix into a bowl and make sure the lumps are broken down before adding your wet ingredients. Add your beaten egg whites and water together and beat until combined. Don’t over beat it. Just until combined. Add your coconut oil which should be liquid, not solid. Mix quickly until incorporated. Your mix should be a little more dense than typical cake mixes.
Bake right away and enjoy your delightfully moist, level, and fluffy cake when done.
If you’ve got a lot of time the day before or morning of your event, I suggest baking it then. Otherwise, freezing a completely cool cake works extremely well. Also, butter cream frosting. There are not enough words to describe the amazingness of butter cream frosting from scratch. It will turn you into a cake eating fiend. FIEND! Proceed with caution.
I frosted my previously frozen cake layers in twos to ensure the frosting would stay nice and firm. I popped it in the fridge for 15 minutes between every two layers to set the frosting. Frost, fridge, frost, fridge. Worked wonders.
I feel like I’m just skimming the possibilities of box cake mix awesomeness. Chocolate & coffee, strawberry cream, and butter pound cake have me drooling. Is it healthy? Not really. Is it yummy? You bet! Moderation friends. Moderation.
I feel like Martha or Sandra Lee. Not nearly as dignified or poised, but you get the idea.
What was the best cake you’ve ever had? I love a good link to other blogs so I can pin away, so spill it.
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