Milk– When a cake mix calls for water, add MILK instead. The milk adds density and fat, and makes it taste homemade. Buttermilk-You will never go wrong with replacing all the liquids with buttermilk. Because buttermilk is thicker, you may have to add a little extra!
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.
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!
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.
Adding whole milk will give the cake more fat and therefore a better mouth feel and smoother taste. If you don't have whole milk, two percent or skim will do just fine- anything is better than plain old water!
In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.
For example, using two substitutions in a spice cake substitute the oil with applesauce and the water with milk or buttermilk. Coconut Milk-Replace the liquids it calls for with full fat coconut milk.
The more fat you have in milk, the more the texture of the bake will change. You want bakes to be moist, so this means you should choose milk with a higher fat content to achieve this. Therefore the best milk to use during baking is in most cases whole milk.
1Replace Water with Dairy
Just replace the water with the same amount of milk, or a little bit more buttermilk (because buttermilk is so viscous, you need to add more liquid than the recipe calls for).
If you add too many eggs to a cake, you'll get a much thinner consistency of cake batter and, while it will be a stunning golden colour, you'll end up with a cake tasting and textured more like a baked custard.
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).
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.
Depending on the ingredients that you use, too much oil can also result in a cake that is too moist for its own good. When you are making a cake, it is imperative that you go by the ingredients of a recipe the first few times so that this doesn't end up happening to you.
If you're looking for a really moist cake, it's definitely worth giving oil a shot. Indeed, we've found that replacing butter with oil in coarser cakes such as carrot cake had a really positive effect on the taste of the final product. If you're looking for a fine texture however, butter really is the way to go.
One common reason is overmixing. Overmixing the batter can lead to excessive gluten development, resulting in a dense consistency. Using too much liquid or fat in the recipe can also weigh down the cake, making it dense and sticky.
There was little to no difference at all between cakes that were made with whole milk (on the left) and 1% milk (on the right). Although I expected there to be a difference in moisture level due to the differences in fat, the moisture was exactly the same in the two cakes. The taste was identical.
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.
The main reason TO beat an egg before adding it is that the mixture to which you are adding is not going to be sufficiently mixed afterwards to homogenize the egg. That is, if you are adding the egg and then just "stirring gently", that's not going to be enough to beat the egg.
Butter is always the best substitute for oil in cake mix. Butter is high in fat and will make your cake mix rich and decadent. You may even like cake mix made with butter better than when it's made with oil! Be sure to replace the oil with the same amount of melted butter.