–> How to Make Box Cake Taste Homemade <–
Hi Friends! This is how to make box cake taste homemade! –> Or how I do anyway!
My very wonderful best friend is headed down the isle in 4 weeks, and for her bridal shower I was given the task of preparing a cake. Yes me baking… messy… takes forever… a lot of sugar, refined carbs… lots of butter butter… but…
You Only Marry once! YOMO!! (fingers crossed).. right?
so… only the best for my girl Candy.
The Box Cake
I’ve taken a bit of an interest in cake preparation these days. It’s a ton of work, but I find it oddly therapeutic. My friend Ale sent me a link from the Rachel Ray Show for a “cakeover” AKA a cake makeover: how to make box cake taste homemade. Here is the link incase you are interested:
^^ In a nutshell a cakeover involves:
- replacing 1 tbs. of butter for every egg yoke called for
- replacing water for whole milk
- adding an additional splash of vanilla extract.
Easy Peasy… and my boxed cake contained wonderful flavor.. thank you Rachel Ray.. I loved it!
For my cake I wanted 3 tiers – so I purchased two packages of Bob’s Red Mill Gluten Free Vanilla Cake Mix
I went for a gluten free mix because I try not to consume too much gluten (even on cheat days)… and my bestie attending the party is allergic to gluten… The cakeover worked like a charm with this mix, and I’m confident that it works for all kinds of box cake recipes.
*Note – if you use Bob’s Red Mill Gluten Free Vanilla Cake Mix for this recipe – I was able to make exactly 3 8-inch round cakes. I thought I’d end up with 4, but both packages yielded enough for only 3.
*Note – I also decided to replace vegetable oil with melted coconut oil – it gave the cake a hint of coconut flavor… which I also loved.. but I’m a coconut LOVER.. coconut oil makes for a great/ healthier baking substitute.
When in a rush – and lez’ be honest… baking takes FOREVER.. I understand the need for store bought frosting OR.. frosting from a local bakery… BUT..
Frosting is the best part of the cake… frosting MAKES the cake… so when time permits… homemade frosting isn’t too painful. I went for it and I used this Classic Vanilla Buttercream Frosting Recipe from Savory Sweet Life. It was perfect.
** Note I doubled the recipe… I didn’t want to run out of frosting…. and I’m glad I did cuz’ I ended up using more than what the recipe yielded………. I like frosting like that. 😉
4 stickes of butter. yep. (brb going to run 8 miles). I think I’ll screen print some shirts: “will run for carbs… and butter”
I had a bit of frosting left over, and we used that to frost homemade Swig Style cookies… I know, I know – what’s a swig cookie without the swig frosting… but Ale didn’t have time to make her own frosting… so this worked out well for us.
Silly me.. I bought a jar of strawberry jam to fill the cake… but thankfully Steven (my genius husband) scolded me!
You’re doing everything else right… why wouldn’t you make your own filling?!?
So I marched my buns back to the grocery store and made a basic strawberry/ peach filling using fruit, cornstarch + Sugar – organic and unrefined obviously. Here’s the recipe link:
*Note – I did a combo of strawberries + peaches
*Note – I didn’t want a chunky filling, and so after it cooked, I pureed it in my Vitamix and then allowed it to cook again until the consistency thickened – the mixture also thickened a lot when it cooled… which was great for spreading on the cake.
I am by no means a pro – this was only my second go at a naked cake. I had to take some youtube tutorials on how to make this happen. Here is the video I watched:
Someday I will get to this level… GOALS.
I also needed some tools – and here are the ones I used:
For Lifting the Cake from the turn table to the serving plate.
Necessary for getting that naked cake look/ feel.
Necessary for icing the cake.. Life is so much easier with a turn table.
Self explanatory – but helps to get that smooth layer on the top.
Piping between the cake layers.
Necessary for transporting cake from A to B.
Cute/ Simple/ Disposable Cake Plate.
A cake bakers necessity.
Tips and Tricks for How to Make Box Cake Taste Homemade
- It’s best to keep the cake refrigerated until you are ready to serve it – keeps frosting firm – otherwise when frosting becomes too warm the cake looses shape and melts a bit. So… that means frost the cake with cool but not hard frosting. Frosting should be the consistency of ice cream**
- To save stress and headache I made this cake in four days.
- Day one – Frosting (store in fridge using a sealed air tight container and remove from fridge about 1-2 hours before you are ready to frost the cake).
- Day 2: Cake filling (store in fridge using a sealed air tight container until you are ready to assemble the cake)
- Day 3: Cake Baking – After cakes are cooled wrap them in saran wrap and put them in your freezer for at least 4-6 hours. Frozen cakes are easier to work with for assembly.
- Day four: Cake Assembly – see video above for advice on assembling a semi naked cake
That’s all folks! That’s how to make box cake taste homemade. Your friends will think your a professional baker 😉
Here are some pics from the shower… we had a faaaabulous time.
OH – and scroll to the bottom to print the recipe!
This Fuji Film Polaroid Camera is the cuuuutest. Only 50$ from Amazon or Target, and it makes for great party favors! We were obsessed!
Decorations were all Ale… She’s a party planning genie
How to Make Box Cake Taste Homemade
- 2 Packages Bobs Red Mill Gluten Free Vanilla Cake Mix
- 6 Egg Whites
- 1 Cup Coconut Oil (melted)
- 1 Cup Whole Milk
- 6 Tbs. Organic Grassfed Butter (melted)
- 1 cup salted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
- 3-4 cups confectioners (powdered) sugar, SIFTED
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
- 2½ cups coarsely chopped hulled strawberries + peaches
- ½ cup sugar
- 2½ Tbs. Cornstarch
- Preheat oven to 325 Degrees F + generously grease 3 8-inch round pans.
- Combine egg whites and butter in your mixer and beat on medium low speed.
- Add cake mix, coconut oil, and milk and beat on medium low speed for three minutes (you may need to scrape down the sides of your mixer with a spatula).
- Divide batter evenly into pans and smooth the tops with a spatula.
- Bake for 28- 35 minutes - (checking regularly) until you can insert a toothpick and it comes out clean.
- Cool for 15 minutes and then remove cakes from pans to cool on separate plates until they are completely cooled.
- Wrap cakes in saran wrap and place in freezer (at least 4-6 hours) until you are ready to assemble the cake.
- Beat butter for about 3 minutes with a mixer (using the paddle attachment) on medium speed.
- Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so sugar doesn't get everywhere) until mixture is well combined.
- Add vanilla extract, salt, and 2 tablespoons of whole milk & increase speed to medium; beat for 3 minutes.
- Add remaining sugar to thicken frosting if necessary; add remaining milk 1 tablespoons at a time to thin your frosting if necessary.
- Frosting can be stored in a sealed airtight container in the refrigerator for up to one week.
- Bring all ingredients to a boil in a small sauce pan; stir frequently until you are left with a thick and chunky mixture.
- Add mixture to Vitamix and puree
- Place puree back into sauce pan, and boil again until mixture thickens a bit.
- Pour mixture into a bowl and allow it to cool completely.
- Filling can be stored in a sealed airtight container in the refrigerator for up to one week.
To save stress and headache I made this cake in four days.
Day one - Frosting (store in fridge using a sealed air tight container and remove from fridge about 1-2 hours before you are ready to frost the cake).
Day 2: Cake filling (store in fridge using a sealed air tight container until you are ready to assemble the cake)
Day 3: Cake Baking - After cakes are cooled wrap them in saran wrap and put them in your freezer for at least 4-6 hours. Frozen cakes are easier to work with for assembly.
Day four: Cake Assembly - see video above for advice on assembling a semi naked cake
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