Question about that 'hack' for making boxed cake mix taste bakery quality

I saw a video where someone said to add an extra egg and use melted butter instead of oil, and another person said that just makes it denser like a muffin. Which is it? I tried it last weekend and my cake came out greasy, so I'm wondering if I did it wrong or if it's just a fake tip.

4 comments

4 Comments

emmamason2d agoMost Upvoted

Honestly that hack is kind of hit or miss depending on the box mix you use. The extra egg thing works better if you're using a really cheap mix that calls for water only, but if your mix already has eggs in the ingredients list it can mess with the structure. Melted butter instead of oil is fine but you gotta let it cool down a bit first or it'll make the cake greasy. Ngl the greasy problem you had is probably from the butter being too hot when you mixed it in. Did you use a different brand than the one in the video? That can totally change how the substitutions work.

zara_sanchez2d ago

Is a slightly greasy cake really that deep though?

eva_moore2d ago

Bakery quality" is honestly a stretch, but the extra egg trick saved my cheap mix once.

emma_garcia1d ago

Honestly I saw a video from some grandma on tiktok who tested this with like 5 different box mixes and she said the extra egg trick only really works if you're using a mix that's total garbage with no eggs in the powder. If your mix already has dried eggs listed then adding a fresh egg plus the oil it calls for makes the cake too dense and kinda rubbery. She also tested the melted butter thing and said you gotta let it cool to room temp or it'll separate and make the cake greasy no matter what. That video really opened my eyes because I used to just throw whatever I had into a box mix and wonder why it came out weird sometimes. Now I just read the back of the box super carefully before I start swapping stuff.