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Doctoring a Cake Mix

Rosette Cake Wide 2 

I don’t know what my problem is, but every time I try to make a cake from scratch, I end up with something that either crumbles to pieces when it’s cut, or something that could double as a doorstop.

My mom introduced me to the idea of doctoring cake mixes to make them more dense and flavorful. I’ve tried a number of different methods, and the method below yields a moist cake that is dense enough to form a good base for decorating. It’s also pretty rich, and in my opinion, tastes better than the bakery! This is the technique I used for my wedding cake. I varied the pudding and cake mix flavors to end up with a coconut cream layer, a french vanilla layer, and a chocolate fudge layer. 

 
  • Doctoring a Cake Mix

  • 1. Take your cake mix.
  • 2. Add a packet of instant pudding.
  • 3. Add the number of eggs on the box, plus one. (i.e. If the box calls for 3, I would add 4).
  • 4. Change the oil to melted butter and add. (1/3 cup oil becomes 1/3 cup butter, melted).
  • 5. Change the water to milk and add. (1 cup water becomes 1 cup milk).
  • 6. Mix well, pour into greased and floured pan and bake according to instructions on the box.
Rosette Cake Wide 1

5 Comments

Strawberry Cheesecake Cupcakes with Strawberry Buttercream | Simple Homemaking

[…] you’ve seen my post on doctoring a cake mix, you’ll know how this goes. You’ll replace the oil with melted butter, the water with […]

Salted Caramel Dark Chocolate Cupcakes with Printable Cupcake Toppers | Homan at Home

[…] cupcake base is a doctored cake mix, and as you probably already know, I’m a big believer in doctored mixes. They bake so evenly and come out perfectly moist with an intense flavor. These dark chocolate […]

Homan at Home

[…] Embrace the box. If you’ve read my blog, you know I’m a sucker for doctored cake mixes. I’ve made doctored box mix cakes for everything from birthdays to weddings and no one has ever noticed their lovely cake started in a Duncan Hines box. I embrace the box because the cakes bake up perfectly every time. Seriously. They also taste good and have a great texture and they’re so not touchy. No eggs-MUST-be-at-room-temperature or flour-MUST-be-sifted with a doctored cake mix. So if I’ve sold you, here’s my method for doctoring a cake mix.  […]

Homan at Home

[…] baby only took one doctored cake mix, and 1 1/2 of my standard buttercream frosting. Aside from baking, I think I only spent around and […]

Homan at Home

[…] Doctoring a Cake Mix […]

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Welcome!

Hi! I’m Diane, mom of two and wife to a pretty great guy. I love to cook and craft. I’m so excited to share my projects with you!

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