How To Make Cake Batter Extract? Top 99 Best Answers

Most cakes start with the same basic ingredients, but the flavors make each recipe stand out. Cake gets its flavor from various ingredients, including powders like cocoa, liquids like flavored extracts, or admixtures like dried fruit or chocolate chips. Whether you’re making your cake batter from scratch or from a box mix, experimenting with flavors is an easy way to spice up your cakes. Maintain a balance between the wet and dry ingredients to avoid the cake batter becoming too runny or too thick.

3 Musketeers recently announced its first new flavor in six years. It’s called “Birthday Cake” and, according to the press release, contains “vanilla-flavored nougat and colorful sprinkles coated in rich milk chocolate.”

This certainly sounds cake-inspired since some cakes are vanilla and some vanilla cakes have sprinkles. I agree; I, too, took part in such cakes. But I’ve also eaten chocolate cakes that I thought were birthday cakes, and red velvet birthday cakes, and once a rum cake, which was also meant to commemorate aging.

Is there some type of cake for birthdays? Did I get birthdays wrong? When did we decide that “birthday cake” had a distinct flavor that was somehow different from “graduation cake” or “bat mitzvah cake”?

The list of products that should taste like birthday cake is long. For example, in 2012, Oreo introduced a limited-edition Oreo birthday cake to celebrate the brand’s 100th anniversary. The Huffington Post described it as having “a strong vanilla flavor” and tasting like “somebody put vanilla icing on an Oreo out of a can.” (That’s praise.) Like the 3 Musketeers, it featured “flecks of rainbow sprinkles.”

A year later, USA Today reported that at least 17 “new birthday cake flavored products” had recently launched, including but not limited to Good Humor Birthday Cake Bars and Party Cake Peeps. 2014 saw the launch of the short-lived M&M birthday cake, cryptically billed as “delicious birthday cake flavored milk chocolate”.

As time has passed, the birthday cake has become more widespread: Airheads, the candy shaped like a slap bracelet, released a birthday cake flavor in 2016 to celebrate itself. One poet-reviewer wrote of the experience, “But at least it’s cake-flavored saliva.” That year, The New York Times heralded the coming of the “Funfetti Explosion.” To be clear, funfetti is basically the same as most take on birthday cakes: yellow base with rainbow sprinkles mixed in.

Now there’s Red Vines Birthday Cakes, which are counterintuitive because they’re not red (technically they’re Twistettes) and Aunt Anne’s Pretzels Birthday Cakes, which are surprising because they’re pretzels. According to Nielsen, the birthday cake flavor has seen sales increase “by more than 29 percent since 2017.”

“The flavor of the birthday cake is vanilla cake and sprinkles mixed in,” offers a representative from Halo Top, which makes a birthday-flavored frozen dessert. “The flavor profile is basically the texture of vanilla cake batter with sprinkles!”

“I think it means box mix or supermarket yellow cake that tastes mostly like butter, egg yolks, sugar and lots of artificial vanilla extract,” says Kristen Miglore, creative director at Food52 and author of Genius Desserts. The colorful crumbles don’t really add anything in terms of taste, but they “really drive the birthday mood home optically”.

Annette Warrell-Jones, marketing manager at Warrell Corporation, a candy maker currently working on a “natural birthday cake flavored” cotton candy, agrees that, in her opinion, the flavor of birthday cake is essentially vanilla dough. Everyone agrees on that: birthday cake is vanilla. Birthday cake has sprinkles.

I want to know when we’ve all decided this, but no one will tell me. It’s just the natural order of the universe. Such is a birthday.

“Our mission is to give our fans little moments of joy, and this latest flavor brings that celebratory feeling to everyday life,” the 3 Musketeers press release patiently explains. It occurs to me at this point that it would be difficult for 3 Musketeers to launch a chocolate birthday cake bar since 3 Musketeers are already chocolate. It occurs to me that “Yellow Cake” is also a form of concentrated uranium.

Leah Morrow, senior pastry chef at the Williamsburg Hotel and Brooklyn Bread Lab, suggests that the tyranny of the yellow cake with sprinkles stems from our collective nostalgia for lost youth. “It’s nostalgic to see something cream colored with flecks of color, like a vanilla cake with vanilla frosting and sprinkles,” she says. It’s not that the birthday cake needs to remind you of your childhood in particular, just a childhood. The concept of childhood.

“It’s a kid’s flavor, and kids celebrate birthdays with gusto,” suggests Warrell-Jones. Birthday cake, as a taste, is the simplest type of birthday cake, cheerfully uncomplicated, the basic colors of cake. Birthday cake is simple and it’s pretty, and in a wry anti-aging twist, it reminds us all of when we were simple and pretty too.

“I believe that a birthday cake is a cake made specifically for whose birthday it is!” Tomorrow tell me. But as we’ve learned by now, birthday cake (cake) and birthday cake (flavor) are not the same thing.

Birthday cake is part of a common mythology. It’s the standard All-American pie, just like the golden retriever is the standard All-American dog. Unlike Yellowcake, it has no baggage of war; Unlike a wedding cake, there are no commitments. It’s happily unaffected. That is the point.

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Butter extract is not always easy to find at the grocery store. If you’re making a recipe that calls for butter extract but are fearless, there are great butter extract substitutes out there.

Butter extract is used in a number of sweet recipes including sponge cakes, cookies, cakes, sweet breads and more. If you are preparing a recipe that calls for butter extract, there are a number of alternatives that you can use.

So what are the best butter extract substitutes?

The best substitutes for butter extract are vanilla extract, almond butter, applesauce, Greek yogurt, soybean oil, and sunflower oil.

Alternatives to butter extracts

Butter Extract provides a rich flavor popular in icing, cake, cookie and other sweet dessert recipes. It works well in any recipe that calls for butter.

Because it is a concentrated form of butter flavoring, it requires less than butter. However, butter extract is not available in all grocery stores. So if you need it for your recipe, you can use the following substitutions.

Below you will also find substitutes for vegan butter extracts.

vanilla extract

Vanilla extract is the most commonly used substitute for butter extract. While it doesn’t offer the same buttery flavor, the fact that it’s an extract means it will work in any recipe that calls for butter extract.

It will change the flavor of your recipe, but vanilla extract works great in place of butter extract for most desserts. Use a 1:1 ratio in your recipe.

almond butter

Almond butter has a rich and nutty flavor that is perfect for all types of recipes. It’s one of my favorite butter extract substitutes. While almond butter doesn’t taste exactly the same, it makes an excellent addition to most recipes that call for butter extract.

Use a 1:2 ratio when using almond butter to replace butter extract. It’s also vegan and keto friendly.

applesauce

This is a great vegan substitute for butter extract. Applesauce works well in any dessert recipe as it offers a subtle sweet flavor and soft texture. It is especially good for cake and cupcake recipes.

Use a 4:1 ratio when substituting butter extract.

Greek yogurt

Greek yogurt is rich and creamy, making it a great alternative to butter extracts. It’s a popular ingredient in many sweet and savory recipes, and one of the most versatile substitutes for butter extract. It works well in any recipe that calls for butter extract.

soybean oil

If you want a tasty vegan butter extract, alternative soybean oil is one of the best options. It offers a subtle flavor that works in almost any recipe. It’s great for savory or sweet dishes, so keep it in your pantry.

Use a 2:1 ratio when using butter extract.

sunflower oil

Sunflower oil is another popular vegan substitute for butter extract. It also offers a subtle flavor that works well in all types of recipes. I tend to use sunflower oil in my savory recipes and always have some on hand.

Use a 2:1 ratio if using in place of butter extract.

bottom line

Whether you’re making a delicious dessert or a savory recipe that calls for butter extract, there are some great options if you don’t have one on hand. There are vegan and keto-friendly options, so no matter what you want to make, one of the ingredients above will work in your recipe.

Every good cook has a secret ingredient. That’s just a fact. Not to embarrass anyone here, but butter extract is one of the most common ones out there. Butter extract is great for baked goods, dishes that need fortification, or when mixed with cooking oil. It’s versatile, delicious and fat-free. In this article, we’ll go over exactly what butter extract is and how it can up your cooking game from now on. Let’s get into that!

What is butter extract?

Butter extract is essentially a highly concentrated butter solution. Just like vanilla extract, it’s made by extracting the essence of butter (weird, huh?) through hard alcohol. To be labeled as an extract by the FDA, it must contain at least 35% alcohol. Here’s another way to think about it: Butter extract is a substance that has the taste of butter but without the fat. Sounds damn good, right?

What is butter extract used for?

Butter extract is all about that taste. It is most commonly used to enhance the flavor of butter in baked goods. So if you’re making cookies that call for browned butter, adding a few drops of butter extract kicks that delicious flavor into high gear. This liquid gold can also turn the texture of anything you prepare into creamy heaven. No more dry cake! For example, butter extract could take these sourdough cookies and make them even more delicious. Because butter extract is a flavor without the fat, it’s also a common substitute for melted butter — think frosting or frosting. And as if that weren’t enough, it can also be used instead of oil or margarine when frying. You can even add a few teaspoons (or tablespoons!) to a dish for that delicious, rich buttery flavor. Or you can add a few drops to your cooking oil and let it heat up before adding the rest of the ingredients. The possibilities are endless!

What is butter extract made from?

In its simplest form, butter extract is just butter and alcohol. The infusion process removes the lactose, fat, and other ingredients in the butter. What remains is the taste! Some brands may add additional flavors to spice up their product, like vanilla, almond, or pecan. But mostly it’s just butter and alcohol.

Where to find butter extract

Butter extract is available at virtually any grocery store. This ingredient is incredibly common, although somewhat unknown. It’s usually in the baking aisle, occasionally in the other flavors section (think vanilla extract, almond extract, lemon zest, etc.). Of course, if your favorite grocery store is missing, there are always online retailers who will ship a bottle right to your door.

Best Butter Extract Brands Oh, the classic, the incomparable Watkins Butter Extract. This bad boy has been used by bakers and chefs alike for decades. It’s gluten-free, non-GMO, kosher, and made in the USA. What’s not to love? The Silver Cloud Butter Pecan Extract is a fan favorite for baked goods. It’s nut-free, dairy-free, gluten-free, sugar-free, and kosher, so it’s suitable for almost everyone! For those staying away from alcohol-based extracts, you can try LorAnn’s Butter Emulsion. This buttery treat is made with water instead of alcohol, so the flavor is less likely to burn off when exposed to high heat. This alternative is gluten-free and vegan.

Butter Extract vs. Butter Flavor vs. Imitation Butter Flavor

The differences between butter extract and butter flavor are very similar to the differences between vanilla extract and vanilla flavor. Butter extract is made with alcohol in accordance with FDA regulations. Whereas butter flavor is usually made from water and an isolated compound like diacetyl. Imitation butter flavoring, on the other hand, like other butter flavorings, is made from water or ethanol and isolated compounds. It may be lactose-free, but is often not dairy-free. Additionally, butter flavor is often more subtle than pure butter extract.

How to make butter extract

Making your own butter extract is not as difficult as it might seem. Follow these simple steps and you should have a small jar of your own homemade butter extract!

Combine 1/3 cup butter and 1 cup vodka in a saucepan.

in a pot. Melt them together over low heat to make sure the alcohol doesn’t evaporate.

to ensure that the alcohol does not evaporate. Once fully combined, let sit at room temperature for 5 hours.

Then freeze the mixture overnight to allow the fat to permeate the spirit and freeze separately.

so that the fat can infuse the spirit and freeze separately. Then strain it! Remove the hardened fat and strain the extract to remove any extra particles. Use cheesecloth or a coffee filter. Strain once or twice.

Here we go! Keep your jar of butter extract in the fridge and it should last a long time.

Butter Extract Substitute

There are many substitutes for butter extract, so don’t worry if you can’t find one at the store! Here are a few that will serve you well in many different recipes. Any of the following substitutes are great for cakes, cookies, ice cream, and more! For baking purposes, you should replicate the taste and texture of the butter extract. So adding vanilla extract for some sweetness or Greek yogurt for creaminess will go a long way.

For baked goods: vanilla extract

coconut oil

applesauce

greek yogurt

butter

almond butter

The following oils work well as substitutes for butter extracts in savory dishes. For example, sautéing vegetables, adding rich flavors to a dish, or simply spicing up your favorite dishes.

For frying or general cooking: olive oil

rapeseed oil

coconut oil

sunflower oil

soybean oil

frequently asked Questions

Is Butter Extract Gluten Free? Yes! It should be, but be sure to check the ingredient label if you have celiac disease or a severe gluten intolerance.

Is butter extract vegan? no Butter extract is made with water from butter, a by-product of dairy. Here’s a vegan butter flavor option for dairy-free folks.

Is butter extract lactose free? Yes! Although it is made from butter, the extract does not contain lactose.

Conclusion

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Substitute other extracts for imitation vanilla butter and nut flavor. Credit: Dean Mitchell/iStock/GettyImages

Butternut vanilla flavoring, also known as vanilla butternut or cake batter flavoring, is a flavoring agent used primarily in homemade baked goods. As the name promises, this product imparts a delicious blend of vanilla, nut and butter flavors and aromas to culinary creations. Some home cooks and bakers find using this flavoring product better than just adding one of these component flavors alone, as it offers a complex flavor with just a few drops. If a recipe calls for butter and vanilla nut flavoring but you can’t find any, there are some suitable substitutes to consider.

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The McCormick company previously made a butter and nut vanilla flavoring product, which they renamed “Cake Dough Flavor.” If you cannot find the product under its previous name, look for the new name on supermarket shelves. The company promises that the formula is the same and only the name has changed.

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The easiest replacement for butter and nut vanilla flavoring

Butter and Nut Vanilla Flavor is a flavor product that includes vanilla, nut and butter flavors. The most obvious and obvious substitute is to use a combination of vanilla flavored, nut flavored, and butter flavored products. Vanilla extract and almond extract are also readily available, as are butter flavoring products, although you may need to go online or to a specialty store for the latter. You can substitute other nut extracts for almonds if you prefer.

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When using these individual extracts and flavors, substitute the combined measure, one-for-one, for the amount of buttery and nutty vanilla flavoring required in a recipe. For example, if your recipe calls for 1 tablespoon of butter and nut-vanilla flavoring, substitute 1 teaspoon each of vanilla, nut, and butter flavoring. You may want to experiment with these proportions, perhaps adding a little more vanilla and less nut and butter flavors to get the flavor profile you want.

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Other substitutes for vanilla flavoring

A variety of vanilla substitutes are available to bakers. Some excellent alternatives for vanilla substitutes are vanilla powder, which is made from dried and ground vanilla beans, and vanilla paste. The packaging of these products should state how much to use as a substitute for vanilla extract. While expensive, whole fresh vanilla beans are also a great substitute for vanilla extract. In fact, they are an upgrade. Scrape seeds from a fresh vanilla bean and, if necessary, simmer the bean in the liquid ingredients for the recipe. Use about 1 inch of vanilla bean to replace 1 teaspoon of extract.

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Another way to add vanilla flavor to your baked goods is to use vanilla sugar, which you can buy or make yourself by keeping fresh vanilla beans in your sugar container. Simply substitute vanilla sugar for regular sugar in a recipe. Vanilla liqueur might be appropriate. It’s not as strong as vanilla extract, so use a little more and adjust the liquid in the recipe accordingly. Vanilla flavored plant-based milk can be a suitable substitute for milk or water in a recipe.

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Other nut flavor substitutes

A substitute for almond or other nut extracts when trying to substitute butter and nut-vanilla flavoring is an almond liqueur — amaretto, for example. Use it in the same way as recommended for vanilla liqueur. A nut-flavored syrup like those used in coffee shops can also give a strong nut flavor, although this is very sweet, so reduce the sugar in a recipe. Almond milk could replace water or milk in a recipe, and you could substitute ground almonds for some of the flour. Depending on the type of baked goods you are making, you may want to add chopped nuts to the batter or add nuts as a topping.

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Other butter flavor substitutes

There is no direct substitute for commercially made butter flavors, but there are a few ways to boost buttery flavor in baked goods. The easiest way is to use higher quality butter, e.g. B. a fancy European butter with a higher fat content. If you typically use margarine or other butter alternatives in a recipe, switch to the original.

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Experiment with brown butter substitutes to add a rich, nutty, toasted flavor to baked goods. Making brown butter is fairly easy, but the loss of water from the butter requires adjustments. Add 1 tablespoon of water to a recipe for each stick of brown butter. Depending on your recipe, it may be necessary to chill the brown butter after preparing it but before using it to bake.

insider

Insider asked several chefs to share their top tips for making boxed bake mixes even more delicious.

Some cooks suggested adding an extra egg or instant pudding mix for a richer cake.

Experts also said that replacing water with dairy can make a big difference in terms of moisture.

Visit the Insider home page for more stories.

Box cake mixes can make a delicious dessert, but sometimes the end product could use a boost.

Luckily, there are a few things you can do to make your cake taste like it came straight from the baker.

Insider asked three chefs to share some of their best tricks for taking the cake mix in your pantry to a whole new level. Here’s what they said:

It’s hard to argue with the convenience of a box mix cake, especially if you’re short on time and/or cake-making experience. But if you want it to taste like you really made it from scratch, try one or more of these easy upgrades. Just hide the box when you’re done. We won’t tell.

1. Add more eggs

For an extra rich and moist cake, beat in an additional two egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and fluffier cake, use only egg whites (and save the yolks for crème brûlée). Keep in mind that removing the yolk will reduce the amount of fat in the cake, so substitute 1 tablespoon of melted butter for each yolk removed.

2. Get away from the water

Water tastes like, well, water! Swap it out for another liquid, preferably something with flavor and fat. Substitute whole milk or your favorite milk (almond and coconut milk work particularly well). The milk adds fat, resulting in better flavor and density in your cake. Would you like to make your cake extra rich? Swap out the milk for buttermilk and now you really have something special! Since buttermilk is extra thick, use a few tablespoons more than the recipe calls for. Think outside the box and use other non-dairy liquids: try swapping out the water for soda (colas are the best), juice (orange goes great with vanilla and yellow cake), or even a strong beer (for chocolate cake). ).

3. More fat, more flavor

Most loaf cake recipes call for vegetable or canola oil. The only problem is that these oils have almost no flavor. Replace the oil with an equal amount of melted butter (and a pinch of salt if using unsalted butter) for richness. For an extra decadent cake, add 2 tablespoons of mayonnaise. Do you think this is crazy? Remember, mayonnaise is just eggs and oil – two things are already in your cake! For a flavorful touch, add up to ¼ cup sour cream or full-fat yogurt.

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4. Boost the chocolate

Boost the flavor of a boxed chocolate cake mix by adding hot water instead of tap. The hot water helps “bloom” the cocoa (same as adding hot water to coffee grounds). Speaking of coffee, instead of preparing your cake mix with hot water, try replacing it with strong brewed coffee. Coffee and chocolate are a match made in heaven and will really bring out the chocolate flavor.

5. Fill up the tasty bits

The vanilla powder being added to your cake mix may be past its prime. Increase the flavor by adding ½ to 1 teaspoon of vanilla extract. Bake a spice cake? Also add some rum, almond or orange extract. If you’re making a white or yellow cake, add a teaspoon or two of fresh lemon or lime zest or some juice. And don’t forget all those goodies in your cupboard that you would use in cookies, brownies or any other cake. Throw in a handful of chocolate chips, nuts, or dried fruit to make your cake extra special.

6. Love the layers

After your cake has baked and cooled, slice it in half or thirds and add something special to those layers. For extra moisture and flavor, you can top each layer with simple syrup, jam, or marmalade, or even some of your favorite alcohol (like coffee-flavored liqueur for tiramisu cake, or some rum for a spiced orange cake). Of course, those extra layers are perfect for more frosting and icing (resulting in a better frosting-per-bite ratio). But don’t forget the other delicious layering ingredients like chocolate ganche, buttercream, fresh seasonal fruit, flavored whipped cream, or lemon curd.

7. Browse around

Another way to infuse your cake with flavor is to poke holes in the cake, pour a flavored mixture over it, and let it soak in the holes. This video for Coconut Poke Cake shows you how to make it:

Find more cake mix recipes and 7 clever ways to use cake mixes (that aren’t cakes).

More about baking cakes

While the best cake mixes don’t quite live up to the flavor of a freshly baked cake (thanks to the preservatives and additives needed to help it last), we’ve probably all baked or eaten at one point or another.

Whether you’re short on time, looking for convenience, or aren’t a super-safe baker (yet), sometimes life calls for a boxed baking mix. Luckily, there are plenty of ways to elevate all types of box cake mixes, from the classic yellow cake to the moist chocolate fudge cake.

Here are 10 cute ways to make box cake mixes even better — from enhancing them with different ingredients to turning them into an entirely different dessert (cake batter ice cream, here you come).

A quick safety note before we dive in: box cake mix contains flour, which you shouldn’t eat raw if you’re concerned about food safety. For all recipes and ideas that don’t involve baking (like the ice cream), you can and should be careful and bake the mixture first. Simply spread the mixture out on a sheet pan and bake at 350F for about 5 minutes – keep a close eye on it and remove before it starts to brown. Allow to cool completely and then use as you wish.

10 ways to make boxed cake mix even better

1. Increase wealth

Regardless of the type of baking mix you use, a reliable approach to improving flavor is to add 1 egg yolk in addition to the eggs you already need. If the instructions call for oil, you can use melted butter instead. To really increase the richness, add an additional 1 to 2 tablespoons butter (this amount is not enough to affect texture or crumb).

If water is required as the liquid, try whole milk instead. You can also try mixing in up to 1/4 cup sour cream or crème fraîche. I find this to be most effective with chocolate cakes as they tend to have a moister crumb to begin with.

2. Boost the flavor

Sometimes more is more – and this is one of those times. Take the flavoring that’s in your boxed mix and add more of it: If you’re making a vanilla cake mix, add an additional teaspoon or two of vanilla extract or a teaspoon of vanilla bean paste. For a chocolate cake mix, add a pinch of espresso powder (this enhances the chocolate flavor without adding coffee flavor). If it’s a coffee cake, add extra cinnamon. lemon cake mix? Add some fresh lemon zest.

3. Add some fun mix-ins

Just like pint of ice cream, mix-ins make almost any cake even better. A general rule of thumb: stick to 1 cup (at most) mix-ins. For vanilla or yellow cake mixes, try adding diced crystallized ginger, dried fruit, or fresh berries. For chocolate or vanilla cake mixes, try adding unsweetened shredded coconut, toasted chopped nuts, or chocolate chips.

You can also go beyond the basics and get more experimental: add candied fennel seeds or shredded graham crackers (use up to 1/2 cup so you don’t risk the cake becoming too dry), or toss in Nutella. You can also add flavor in the form of spices like turmeric, saffron, cardamom, or even loose tea (my favorites are matcha and Earl Gray); Use 1 to 2 teaspoons per package of baking mix.

4. Let it soak

Another method to add flavor and moisture to your cake is to use a soak or syrup. Make a simple syrup (using a 1:1 ratio of sugar to water) and spread it on your warm cake. You can flavor the simple syrup with pretty much anything (think: citrus, bourbon, coffee, honey, mint, you name it).

Don’t worry about the sugar content—the syrup adds moisture and flavor (if you’ve fortified it with one) more than sweetness. If you want it to be sweeter and more caramelized, make a rich simple syrup (with a 2:1 sugar to water ratio) with turbinado sugar.

5. Turn it into ice cream

Cake and ice cream are perfect partners, so consider taking the pairing a step further. Instead of serving cakes with ice cream, make cake batter ice cream.

Here’s how: Divide your cake mix in half. Bake one half according to package instructions; let cool and crumble into small pieces. Then make an easy ice cream pudding base (use any vanilla ice cream recipe) but stir in 1 cup of the remaining dry cake mix per 1-quart batch of ice cream. I like to reduce the sugar in the ice cream recipe a bit since the cake mix is ​​sweet, but that’s up to you.

Finally, stir the ice cream on your machine according to the manufacturer’s instructions and just before it’s fully frozen, add the baked cake pieces. If you really want to up the ante, you can also add sprinkles and a swirl of homemade buttercream frosting.

6. Raise the (cereal) bar

Rice Krispies Treats are pretty awesome in their simplest form, but they also make a good blank canvas for other flavors (like cinnamon and sugar, espresso and chocolate, or peanut butter).

This is where the cake mix comes in: start by making a regular batch of Rice Krispies Treats (you can use other cereals like Kix or Cheerios as well). When you add the marshmallows to the melted butter, stir in 1/2 to 1 cup of the dry cake mix. The result? Dough bars for cakes! Be warned; these are very cute. You can’t reduce the sugar too much since the amount of marshmallow is essential for the right texture, but if you’re into sweet desserts then you’re set.

7. Make cookies

“Soft-batch” or “soft-baked” cookies are a type of store-bought cookie that I’ve always loved. The texture is difficult to recreate at home; it’s more than just chewy or just soft, it’s more of a perfect combination of the two. As it turns out, the boxed cake mix is ​​the secret to peeling them off.

There are two methods you can try – each makes a slightly different cookie, so experiment and see which you prefer. For the first method: Combine an entire box of dry cake mix with 1/2 cup melted butter and 2 eggs. Mix into a batter, then transfer large spoonfuls to a baking sheet and bake at 350°F for 10 to 12 minutes or until golden brown.

Method Two: Starting with your favorite sugar cookie or chocolate chip cookie recipe, substitute the same amount of all-purpose flour needed for 1 3/4 cups of the cake mix; Bake according to the recipe and enjoy.

8. Use it for a trifle

Boxed Cake Mix might not make the tastiest cake, but you can combine it with ingredients from scratch to make a superb dessert. Type: the trifle.

First bake the cake according to package instructions and let cool. Once cool, cut into 2-inch pieces (or crumble into large pieces). Next, make a homemade pastry cream or pudding. You can go for a plain vanilla version or try something flavored like chocolate, coconut, or coffee. You can also add ingredients to the warm custard or pastry cream to flavor it (sliced ​​bananas or stirred in almond paste would both work well). Allow your custard or cream to cool and when cool, layer in a large bowl with pieces of cake.

Also, consider adding other layers: whipped cream, a drizzle of caramel sauce or jam, or fresh fruit. Just make sure that all the components work together in terms of taste. I like to let the finished trifle sit in the fridge for about 30 minutes to allow the layers to start merging, but don’t wait too long to serve or the cake will get a little soggy.

9. Waffles

Thinking outside the box is a skill that every baker should be good at. Here we take it literally: follow the directions to make the batter, but instead of baking the cake as directed on the box, pour the batter into a heated and greased waffle iron. Use the same amount as waffle batter and bake it exactly the same way. You end up with waffle-shaped cakes, complete with golden divots and crispy edges.

10. Apply the frosting

For our final cake inspiration, we’re doubling down on that cakey flavor. Instead of baking the cake and frosting it with a traditional buttercream, glaze it with cake batter icing. You’ll end up with a cake-on-cake extravaganza worthy of the most celebratory birthday.

To make, use a 1:1:3 ratio (i.e. 1 cup softened unsalted butter to 1 cup cake mix to 3 cups powdered sugar) and mix like you would regular buttercream. You can also add some cake mix to a seven-minute frosting, a whipped cream-based frosting, or a cream cheese frosting; Aim for 1/2 cup of packaged mix (maximum) per 3 to 4 cup batch of frosting.

Oh, and did I mention sprinkles? Adding them to your frosting is not—I repeat—not a bad idea.

Have you tried enhancing cake mixes using any of these methods? Tell us in the comments!

This post features products independently selected (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

Tired of almond extract, trying to avoid it due to a nut allergy, or just not a fan of its flavor? No problem. Just use one of these almond extract substitutes to keep your recipe on track.

The Spruce / Elise Degarmo

Possible substitutes

Vanilla extract or almond flavored liqueur

What you are doing

Replace the required almond extract with twice as much vanilla extract. It changes the flavor of the recipe, but the vanilla should balance well with the other ingredients. Almond extract has a much more concentrated flavor than vanilla, so you’ll need to use twice as much to get the same effect.

Another option is to replace the almond extract with an almond-flavored liqueur like Amaretto. But you have to use four to eight times as much liqueur to keep the same almond flavor in the recipe. That will seriously affect the wet ingredients in your recipe, so you need to consider how this substitution will affect the finished product. It may be necessary to reduce another wet ingredient in the recipe to accommodate the extra liquid from the liqueur.

If you don’t have vanilla extract or almond liqueur on hand, or are trying to avoid the alcohol in both, just omit the extract entirely. It will change the flavor of your recipe slightly, but you should still get good results. When an extract is included in a recipe, it generally does not contribute significantly to the liquids in the recipe; it’s only there for what little flavor it contributes. So you shouldn’t need to make any further adjustments to your recipe.

How to make your own

While this won’t help you with the recipe you’re working on today, you can also make your own almond extract for future use.

It can be prepared with or without alcohol, depending on your preference. To start a batch, lightly toast a dozen flaked almonds in the oven (this will help bring out their flavor). Then cut them into small pieces and place them in a jar or container. Pour a cup of vodka over it if you want to make an alcohol-based extract. Pour a cup of food-grade glycerin on top if you want to make an alcohol-free extract.

Then seal the container and allow the extract to grow for a few months before using. Shake the jar regularly to ensure the best flavor. Your homemade extract won’t be as heavily flavored as commercial almond extract, which is typically made with bitter almond oil, but it’s still worth making a batch.

If you’re trying to avoid alcohol completely, check out this list of alcohol substitutes for cooking and baking, and if you’re trying to avoid nuts, be sure to check out this list of nut substitutes.

If you’ve ever licked the beater in a blender, you can imagine what that flavor tastes like. We mimicked the taste of real cake batter to create this sinful taste. Perfect as a base for ice cream or frozen yoghurt and also great in clear drinks, Batter Flavor Extract lets you enjoy a little piece of pure Batter Heaven. Cake Batter Flavor Extract is vegan, kosher and gluten-free.

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