You can replace the water with milk but bear in mind that this will change the fat content of the cake slightly. You may find that the cake will be slightly less light, but the extra fat will make it more moist.
The average cake mix calls for the most boring of liquids: water. Instead of using water, use a dairy product. Replacing the water with milk will make your cake instantly taste homemade, while using buttermilk will make it taste rich and creamy.
Replace the Water
Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake. If you want to make your cake extra rich, swap out the milk for buttermilk.
Replace Water with Milk
Whole milk and non-dairy milk like almond and coconut milk taste great when added to a chocolate cake recipe. Adding these types of milk boosts the taste, and the fat in them will improve the cake's density.
"Water affects the flavor since it only brings moisture. You need to add whole milk instead of water and melted butter instead of oil. The extra fat will make the cake super moist and not crumbly at all!"
Dairy milk can absolutely be a nutritious part of any hydration and healthy diet plan. It's important to note, however, that given its calorie content and high satiety, it should not be used to replace water by any means.
Milk is more hydrating than water
For example, milk was found to be even more hydrating than plain water because it contains the sugar lactose, some protein and some fat, all of which help to slow the emptying of fluid from the stomach and keep hydration happening over a longer period.
Espresso powder can be added to just about any chocolate cake recipe for an intensified chocolate flavor. Just know that since it's super concentrated, a little goes a long way. Your cake will only need about a ½–1½ teaspoons, depending on your preferences.
You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake's flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box.
Add More Eggs
To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée).
Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake.
Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.
Professional bakers also use a milk soak, which is milk or cream dabbed onto the cake. This soak is best if you aren't looking to add any extra sweetness. You can also add extracts and spices to the milk or simple syrup to add more flavor into the cake.
Add brewed coffee: In recipes that call for water, like this chocolate Texas sheet cake, you can easily sub in brewed coffee. To not overpower the chocolate flavor, I'd recommend subbing in only up to a cup of coffee; so if a recipe calls for two cups of water, use one cup of coffee and one cup of water.
The Role of Milk in Baking
One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture. In addition to adding moisture, milk can also help to create a softer crumb in breads and cakes.
Cake typically turns out crumbly because there is too much flour (especially all-purpose flour) or too little fat. You may also be overmixing or overbaking the cake or cutting it incorrectly. If you end up with a crumbly cake, pinpoint what went wrong and repurpose the fail into a “win” like cake pops or cookies.
Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!
The roasting process is what brings out the rich chocolate flavor. The length and temperature of roasting varies and affects the final flavor of the chocolate. The same chocolate manufacturer might roast cocoa beans from different origins for different lengths of time to bring out the best taste.
The culprits for dry cake are ingredients that absorb moisture, such as flour or other starches, cocoa or any milk solids. A second, and equally damaging culprit, is over-baking. Solution: Ensure that you're measuring your flour properly. Spoon the flour into the measuring cup and level off evenly.
Milk is used in baked products to improve texture and mouthfeel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavour of a baked product. Cakes that contain milk also tend to have a longer shelf life.
Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water. Whole milk adds fat, which in turn creates a richer taste and softer crumb. Milk is produced by all mammals to nourish their newborns, and cow's milk is also a nutritious food for humans.
Cakes Love Moisture
The main reason to put water in the oven while baking a cake is that there's nothing worse than a dry cake. Different recipes have different solutions to this problem, including adding high-moisture ingredients to your cake, like yogurt or buttermilk.