Enhance Your Boxed Cake Mix with This Simple Trick!
Adding ricotta cheese to your boxed cake mix can make it tender and moist, even days later. This tip can be applied to any type of boxed cake mix, whether it’s vanilla, chocolate, or funfetti. To try it out, just mix in half a cup of ricotta with the wet ingredients, then bake according to the instructions.
My birthday falls on July 3rd, and I’ve always felt like the Fourth of July fireworks were just for me. Every year, I celebrate with a “flag cake” – a basic vanilla boxed cake adorned with whipped cream and fresh berries arranged to resemble the American flag. It may be simple, but to me, it’s perfect.
The comforting and nostalgic flavor of boxed vanilla cake has always been a favorite of mine. Despite my attempts, I’ve never quite been able to replicate the taste and texture with homemade recipes. However, as my palate has evolved over the years, I’ve discovered a one-ingredient upgrade that elevates the boxed cake mix.
One of my go-to homemade cakes is a ricotta olive oil cake, known for its incredible moistness and light texture. When I added a bit of ricotta to my boxed vanilla cake mix while making my Fourth of July flag cake, it turned out tender, moist, and stayed fresh for days. Whether enjoyed plain or with a dusting of powdered sugar, my family loves this upgraded version.
To incorporate ricotta into any boxed cake mix, simply add 1/2 cup of full-fat ricotta to the wet ingredients when preparing the mix, then combine with the dry ingredients and bake as directed. For an extra burst of flavor, consider adding lemon zest to the wet ingredients, enhancing the cake with a fresh lemony aroma that complements the vanilla notes.
This easy trick is versatile and can be applied to various boxed cake mixes, allowing you to elevate the flavor and texture with minimal effort. Give it a try with your favorite boxed cake mix and enjoy a more tender and moist cake experience.
For more ways to enhance your boxed cake mix, check out the full article on Simply Recipes.
