The Secret Way to Make Sponge Cakes With Boxed Cake Mix

If you’ve ever watched a baking show, you know that cupcakes are an important part of many other recipes. These light and flexible cakes are ideal for all kinds of baking, from rolled cakes to trifles, to serving as layers in all kinds of fabulous treats. But cupcakes can be a bit finicky and time consuming for your regular home baker. That’s why I’m leaning towards this pound cake trick. By using a boxed cake mix and tweaking some of the technique, I end up with a perfectly serviceable sponge in a lot less time and with a lot less effort than most “from scratch” recipes.

Related—Make all the Bundt cakes of your dreams with this boxed cake mix hack

How to make a sponge cake with a boxed cake mix

You can make your cake of the flavor you want; I tend to use the vanilla or white styles as it gives me more flexibility in the fillings and frostings, but as long as the mix doesn’t contain any nuts or chips, you can let your imagination run wild!

Related—This Cake Mix Hack is your new shortcut to breakfast

For an elegant dessert for a dinner party, I bake the cake on a baking sheet, roll it in a dish towel while it’s still warm, then spread with any jam flavor I like, cut into one-inch slices, and line a glass container with the spirals I then fill the bowl with chocolate mousse and let it sit in the fridge overnight before unmolding for a version of Charlotte that is truly a wonder. It’s also a great cake for making petit fours – just spread some jam or frosting between two thin layers and stack, then cut into small cubes and top with frosting.

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Mixed Cake For Cake

1 box cake mix, any flavor (I use Duncan Hines)

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3 large egg whites

1/3 cup of neutral oil

1¼ cups of water


1. Sift cake mix to remove lumps. This is essential as you will be blending this mixture and you don’t want unmixed lumps to interfere with the texture. Set aside.

2. In a clean medium bowl with an electric mixer or your stand mixer with the whisk attachment, beat the egg whites until stiff.

3. Add the oil and water to the cake mix and stir until smooth. Then mix in 1/3 of the egg whites to lighten the mixture. Then gently add the rest of the whites with a large rubber spatula, being careful not to deflate the whites, and mix until you see no more streaks of whites in the batter.

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4. Transfer to prepared pan of choice and bake at 325° until cake springs back when touched gently and a toothpick comes out clean.

5. Cool on a rack for 10 minutes before removing from pan, then cool completely to room temperature before filling or glazing. If your recipe calls for other preparations, such as pre-rolling the cake, follow those directions.


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About the Author: Thien Bao

Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.