Cake Mix Cinnamon Bread - Mighty Mrs | Super Easy Recipes (2024)

FAQs

Can you put cake mix in loaf pans? ›

You can bake cake mix in loaf pans. Grease and flour the bottom only and bake at 325 to 350 for 35 to 55 minutes depending on the pan size. One 9x5 loaf pan will be very full and will bake for 50 minutes +. You can use two 8x4-inch pans and start checking for doneness at around 35 minutes.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

Fill the pan until it's two-thirds full, and if there is any remaining batter, fill up a muffin tin. This ensures you get a beautifully risen loaf instead of a potentially flat loaf in a 9×5.

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

In a 2001 piece for the Los Angeles Times, food writer Marion Cunningham noted, “The use of mayonnaise, which seems puzzling in a cake, does two things: It gives the cake a luscious richness, and it keeps it moist and fresh tasting for much longer than a conventional cake.”

All this means that adding mayonnaise to the cake batter boosts the moisture of the final product—and leaves none of its characteristic taste. Testing showed that using oil or butter instead of mayo made for a drier cake, but keeping the eggs in addition to the mayonnaise improved richness and springiness.

How to make a box cake taste like homemade? ›

Why are eggs so important in a cake? Eggs, much like soy are emulsifiers and they help to hold the rest of the ingredients together. This creates more structure in your cake or baked goods. Adding an extra yolk will only help to hold the batter together better.

This is so simple, delicious and will have people begging for your cake. Take any cake mix and just add 4 eggs, 1 cup of water and 1 cup of mayo. ( If it's a chocolate cake pour one shot of espresso into the measuring cup and fill the remainder with water to fill up to one cup. ) Then bake as indicated on the box.

"Adding an additional egg creates a richer, fluffier cake," says Waterson. Tack on an additional egg than what's called for on the box while mixing, and mix as normal. Egg whites: Egg yolks contain more fat than egg whites. For a light, airy cake, swap out whole eggs for egg whites.

I do this sometimes and it's served me well. Well ive just baked a cake in a loaf tin which ive previously always baked in a round tin - you just have to adjust the baking time. I normally use an 8” round tin which takes around 25 mins but left the loaf tin in for 10 mins longer as the cake was deeper.

Use a Cake Pan

Break out your favorite cake pans. Round cake pans are perfect for rolls or breads that may otherwise call for a skillet (just make sure the sizes are roughly the same). You can even use your favorite fluted tube pan to make recipes like monkey bread.

Layer cakes: Cakes baked in layers typically need about 10-15 minutes to cool in the pan, then an additional 1 hour on a cooling rack.