Cakes

Cake Mix Baking Tips

Our recently reformulated cake mix often produces a thicker batter then what bakers are used to, resulting in some understandable concern about how to work with the thicker batter to continue to produce great looking and tasting cakes and cupcakes. These tips are intended to help ease common concerns:

    General Tips

  • Even though the cake mix batter is thicker, do not add more water than suggested on the carton in an attempt to thin out batter, as additional water will make the cake unstable.
  • Because the batter is thicker it is not pourable and therefore should be spread evenly throughout the bottom of the pan.
  • As a guide, one box of cake mix will make about 4 to 4 ½ cups of batter.

    Sunken or Fallen Cakes

  • Cakes that sink or “fall in” are often the result of not baking the cake long enough, adding too much oil/water to the mix, or baking at too low of a temperature.
  • Therefore, it is important to:
    • Bake the cake for at least the minimum suggested time on the carton at the temperature recommended on the carton. If using dark coated or oversized pans, decrease the temperature to 325 degrees.
    • Follow suggested ingredient measurements and baking instructions on the carton, specifically regarding the amount of oil, water and eggs.

    Cracks on Top of the Cake

  • Cakes that develop cracks are often the result of baking at too high of a temperature or the cake’s location within the oven.
  • Therefore, it is important to:
    • Bake the cake at the temperature recommended on the carton. If using dark coated or oversized pans, decrease the temperature to 325 degrees.
    • Place the cake at the center of the middle oven rack, not the top or bottom racks.

    Holes and Tunnels in Cake

  • Cakes that develop holes or tunnels are often the result of adding too much oil/water to the mix, not adding enough eggs to the mix, or baking the cake at too high of a temperature.
  • Therefore, it is important to:
    • Follow suggested ingredient measurements on the carton, specifically regarding the amount of oil, water and eggs.
    • Bake the cake at the temperature recommended on the carton. If using dark coated or oversized pans, decrease the temperature to 325 degrees.

    Batter Produces Less Than 24 Cupcakes

  • We recommend spreading the batter into each cupcake liner (versus pouring) and only filling each liner halfway which is a slight change for some bakers. Each single box of cake mix will continue to produce 24 regular size cupcakes.

Combining Multiple Boxes of Mix

We understand some bakers have a need to combine multiple boxes of mix for larger amounts of batter. Here are some recommendations when combining multiple boxes of mix:

  • Decrease oven temperature to 325 degrees when using dark coated or oversized pans.
  • Increase the amount of oil, water, and eggs by the number of boxes of mix used.

If possible, use a larger “Hobart” style mixer with paddle attachment. It’s also recommended that you mix on speed #2 or the medium setting.