What can I add to a red velvet cake mix to make it better?

For a richer flavor, substitute equal quantities of melted butter for the oil. Adding an extra egg is one way to add density. Substitute the water with equal parts milk, or in the case of red velvet cake, buttermilk. Or substitute half parts water and half parts sour cream.

Does Duncan Hines make a red velvet cake mix?

Serve up a classic, deliciously moist cake easily with Duncan Hines Signature Perfectly Moist Red Velvet Cake Mix. Made with rich cocoa, this boxed cake mix packs in rich chocolate flavor. It has the signature red color for a pretty presentation in your red velvet cupcakes, cakes or cake pops.

How long do you cook a Duncan Hines cake?

Add 1/3 cup oil, 1 cup water and 3 eggs. Blend as directed in step 2 bake at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan baked 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch; Bake Time: 26-31 min.

What are the ingredients in Duncan Hines red velvet cake mix?

Sugars (sugar, dextrose), Enriched flour, Modified palm oil, Cocoa powder, Wheat starch, Salt, Sodium Bicarbonate, Dicalcium phosphate, Sodium aluminum phosphate, Monocalcium phosphate, Cellulose gum, Allura red, Xanthan gum, Propylene glycol esters of fatty acids.

Is Duncan Hines red velvet cake mix dairy free?

Yes, most Duncan Hines Cake Mixes are Kosher Parve (OU) and contain no dairy ingredients.

Can I double a Duncan Hines cake mix?

Yes, you can double a cake mix. If you do so, fill baking pans 1/2 full and bake at 325 F until the toothpick inserted in the center comes out clean.

What makes red velvet cake different?

The INSIDER Summary: There’s more to red velvet cake than just the added food coloring. Red velvet is made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by extra food coloring.

What does vinegar do in a red velvet cake?

Red velvet cake is as striking visually as it is delicious. There’s just something about that deep, red cake against the cream cheese frosting. Mixing the baking soda with the vinegar is an interesting technique that you don’t see very often in cakes, but its purpose is to generate extra rising power.

Is red velvet cake really just chocolate cake?

You may have heard it said that red velvet cake is just chocolate cake with the addition of red food coloring, but that is actually not the case. The cake’s classic red hue actually came as a by-product of the combination of ingredients used to create its signature “velvety” texture.

Can you use sour cream and buttermilk in red velvet cake?

Red Velvet Cake is a CLASSIC recipe, made from sour cream and buttermilk for an incredibly moist and velvety texture, along with cocoa powder and food coloring to help give it the signature red color.

Can you use sour cream in red velvet cupcakes?

Red Velvet Cupcakes are soft and moist with an incredible red color, made with sour cream and buttermilk, and ready in under 45 minutes!

Can you put a box of pudding in a cake mix?

Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don’t make the pudding.) The mix adds additional flavor, moistness, and a denser texture.

How do I make my cake more moist?

How to Keep Cake Moist

  1. Use cake flour. Making a moist cake starts with the cake mix.
  2. Avoid overmixing.
  3. Maintain the right baking temperature.
  4. Avoid overbaking the cake.
  5. Soak the cake.
  6. Add moisture between the cake layers.
  7. Frost the cake right away.
  8. Store the cake properly.

Does sour cream make a cake more dense?

These proteins contribute a fluffy structure to cake or quick breads. So when substituting, just keep in mind: Sour cream = more dense and rich; Greek yogurt = more airy and moist.

Can I use butter instead of oil in cake mix?

Butter substitute for baking Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.