(AUSTRALIA OUT) Bill Granger's vanilla cake with cream cheese frosting and whipped milk chocolate butter cream. Food preparation by Chrissy Freer, styled by Carol Sae-Yang, 6 July 2006. SMH Picture by NATALIE BOOG (Photo by Fairfax Media via Getty Images/Fairfax Media via Getty Images via Getty Images)
Food - Drink
The Creamy Ingredient That Makes Box Cake Mix Richer
Boxed cake mixes turn out consistent, comforting cakes every time, but if you're ready to look past the simple, nostalgic appeal of your favorite mix, you can elevate it to make it even better. Some bakers add an extra egg or try other ingredient additions and swaps, and this one dairy staple is sure to make your cake extra moist and tender.
Thanks to its high milk fat content at 18%, sour cream elevates the most basic cake mixes by adding both texture and flavor. As Tracy Wilk of the Institute of Culinary Education tells Martha Stewart, the fat in the rich cream “shortens gluten strands, leading to the most tender baked goods,” not to mention it adds a pleasing tang.
The best way to use sour cream with boxed cake mix is to add up to a cup of the cream to the batter, essentially replacing the liquid (usually water) called for in the instructions on the box. Make sure to use whole fat sour cream, which makes for a much better cake compared to lower-fat kinds, and your taste buds will thank you.