How To Make Boxed Cake Mix Fluffier And Lighter

Cake mixes are nearly foolproof. They are designed to make tender, light and tasty cakes even if the cook doesn't follow instructions well. Just the same, there are a few extra steps you can take to make sure your cake is as light and fluffy as possible. When you make a really light and fluffy cake, it helps to wrap it air-tight once it has cooled and freeze it before frosting it. A really light and tender cake can tear and crumble if you frost it as soon as it has cooled.

Step 1

Whisk the dry cake mix in your mixing bowl before adding the other ingredients. Doing this lightens the cake mix and breaks down any lumps. If you have the time, you can even sift the cake mix before adding the other ingredients.

Step 2

Follow the instructions. Beat as long as the instructions tell you to, but don't over-mix. Over-mixing develops the gluten in the flour, which will make the cake tougher and more dense.

Step 3

Add 2 tbsp. of meringue powder or corn starch to the dry mix before adding the other ingredients. Stir to combine the cake mix and the meringue powder or corn starch. Meringue powder is dried egg white and it helps make the batter foamy. Corn starch doesn't have any gluten.

Step 4

Take the cake out of the oven as soon as it is done. Taking it out too soon can make the cake fall, losing its lightness and height. It is done when the sides of the cake begin to pull away from the cake pan and when a sharp knife inserted into the cake comes out dry or with a few crumbs.

Step 5

Extra ingredients, such as nuts, chocolate chips or raisins can weigh down the batter. Chop added ingredients into very small pieces and fold them into the batter with a spatula after the batter has been mixed according to package directions.

Step 6

Look for cake mixes that are described as being light and tender. Some cake mixes are blended to be richer and heavier; for instance, some chocolate cakes are meant to be moist and dense rather than light and fluffy.