Can you add Oreos to white cake mix?

Prepare cake mix according to package instructions. Fold in crushed Oreos until evenly combined. Divide batter between prepared cake pans and bake according to package instructions, about 25 to 30 minutes. Let cool completely on cooling racks.

How do you make a box cake taste like a bakery cake?

Even better, most are super easy, with items you probably already have in your kitchen.
  1. Add an extra egg. Adding an extra egg to a boxed cake recipe is a longtime trick to amp up the moisture and density.
  2. Swap milk for water.
  3. Or try coffee … or ginger ale!
  4. Add mayonnaise.
  5. Add a box of instant pudding.

How do you crush Oreos in a cake?

I really recommend using a food processor to crush your Oreos if you have one. If you don’t, you can place the cookies in a Ziploc bag and crush them with a rolling pin or mallet, just ensure that they are finely crushed. You’ll want to tamp down the crumbs tightly into your pie plate or pan.

What can I add to white cake mix to make it better?

Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you’d find in a bakery cake! Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix.

What happens if I add an extra egg to my cake mix?

Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.

Should you beat eggs before adding to cake mix?

Beating the eggs before adding them to the batter is very important. Many batters, like pancakes and muffins, can be over mixed. And if they are over mixed the end result will not be as good. If you add in the eggs whole, it will require you to mix the batter more to incorporate the eggs in and break them up.

How do I add eggs to cake mix?

Eggs should be added slowly, to promote emulsion. Most recipes will direct you to add them one or two at a time, but if you encounter a recipe that does not specify, add them one at a time. Beat the batter on the highest speed you can (without splattering) for a minute or two between each addition.

Why is egg added to cake?

Eggs add structure, leavening, color, and flavor to our cakes and cookies. It’s the balance between eggs and flour that help provide the height and texture of many of the baked goods here on Joy the Baker. When whipped egg whites are folded into a batter, they help the cake to rise.

What does milk do in a cake?

Milk is used in baked products to improve texture and mouthfeel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavour of a baked product.

Why do some recipes call for just egg yolks?

When recipes call for yolks only it is typically because the fat content as well as the yolks ability to emulsify is desired. It is also important to note that yolks prevent egg whites from whipping into a foam which is why they need to be carefully separated when a recipe calls for it.

Does egg size matter in baking?

But for the precision of baking, egg size really does matter. Not only do eggs add moisture and stability to baked goods, they also help leaven and bind the batter/dough. In cookies, smaller/fewer eggs could make a crumbly, dry cookie whereas larger/more eggs might make a fluffier cookie (or one that spreads too much).