9:08am September 7, 2014

Coming from a state champion baker:

lichgem:

squidsqueen:

lichgem:

docholligay:

If y’all use a decent box mix and use melted butter instead of vegetable oil, an extra egg, and milk instead of water, no one can tell the difference. I sure as hell can’t. 

Also, if you add a little almond extract to vanilla cake, or a little coffee to chocolate cake, it sends it through the roof. 

This concludes me attempting to be helpful. 

Also

Using pudding or yogurt instead of butter makes the cake more moist

I used chocolate pudding for a chocolate cake I made for my dad’s birthday a while back and it was absolutely decadent

Mashed bananas or apple sauce also work well in place of oil in cakes, if you need to avoid dairy but want really moist cakes. I personally never use oil in cakes or brownies because it’s one of my worst sensory triggers (everything about vegetable and canola oil is just repulsive to me) so I love learning alternatives.

Nice!

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