Cakes — CAKE(RE)MIX

chocolate bourbon cake
1 box chocolate cake mix
3 eggs
1/3 c. vegetable oil
1/2 c. buttermilk
1/2 c. bourbon
1 tbsp. unsweetened cocoa powder
dash of salt
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. In a large mixing bowl, use an electric beater to combine eggs, vegetable oil, buttermilk, salt, and bourbon on a low speed for 1 minute. In a separate bowl, sift chocolate cake mix and cocoa powder until smooth. Slowly add this dry mix into wet ingredients and beat on a high speed for 1 minute.

Pour batter into greased pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using.

featured in: the Derby

chocolate curry cake
1 box chocolate cake mix
3 eggs
1/3 c. vegetable oil
1/2 c. water
1/2 c. coconut milk
1-3 tbsp. curry powder or paste (to taste)
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. In a large mixing bowl, use an electric beater to beat eggs, vegetable oil, water, coconut milk on a low speed for 1 minute and a high speed for 1 minute. In a separate bowl, sift chocolate cake mix and curry powder until smooth. Slowly add this dry mix into wet ingredients and beat on a high speed for 1 minute.

Pour batter into pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using. Use a toothpick to check doneness - if the toothpick comes out clean from the center of the cakes, remove from oven and let cool completely on a rack.

featured in: Thai Curry

chocolate honey cake
1 box chocolate cake mix
1/3 c. honey
1/2 stick butter, room temperature
1 c. buttermilk
4 eggs
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. In a large mixing bowl, use an electric beater to beat butter, honey, and buttermilk until blended. Add eggs one by one, beating on low speed after each. In a separate bowl, sift chocolate cake mix until smooth. Slowly add cake mix into wet ingredients and beat on a high speed for 1 minute until batter is smooth.

Pour batter into greased pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using. Use a toothpick to check doneness - if the toothpick comes out clean from the center of the cakes, remove from oven and let cool completely on a rack.

featured in: Honey Bee
plays nice with: Agave Nectar Frosting, Lemon Frosting
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chocolate oatmeal stout cake
1 box dark chocolate cake mix
1-1/4 c. oatmeal stout
2 tbsp pumpkin puree
4 eggs
1 tbsp roasted malt powder (see below)
1/4 c. vegetable oil
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Preheat oven to 350 degrees F, grease pan with butter or a non-stick spray like PAM. In a large mixing bowl, beat eggs, oil, oatmeal stout, and pumpkin puree until smooth. Slowly add in cake mix and malt powder into wet ingredients and beat on a high speed for 1 minute until batter is smooth.

roasted malt powder
1 c. chocolate barley malt
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Soak barley grains in a bowl of water for 1 hour. Spray baking sheet with nonstick spray and spread wet grains in a thin layer onto the sheet. Roast in oven or toaster oven for 1 hour at 400 degrees F, stirring every once in awhile so grains do not start to burn (your oven may also become smoky as the water releases). Let grains cool and then use a blender or food processor to grind the grains into a fine powder.

featured in: Stumpkin

butter scone layer cake
1 c. butter golden (or yellow) cake mix
1 c. flour
1/2 c. tea butter (see below)
1/2 c. milk
1/4 c. strongly brewed English Breakfast tea
1 egg
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Preheat oven to 400 degrees F and grease two 8-inch round cake pans with butter or PAM spray. In a large mixing bowl, sift cake mix and flour together until fine. Cut in prepared tea butter and mix with a fork until it forms a crumbly dough. In a separate small bowl, whisk together milk, tea, and egg until combined.

Slowly fold the wet mixture into the flour mixture, and press smooth with a rubber spatula without overmixing. Once the lumps have been pressed out, it should be somewhere between cake batter and cookie dough. Spoon 1 cup of scone 'batter' into each greased cake pan, filling it about 1/2" deep. Use the rubber spatula to press the batter into each greased pan, making sure it covers the entire bottom of each pan.

Bake cakes for 20 minutes, remove from oven, and let cool on wire rack. You won't want to cut into the cakes in order to level and assemble them, so if the cakes rise unevenly (like a scone), just press the cakes flat while they're still warm.

tea-infused butter
1 c. strongly brewed English Breakfast tea
3/4 c. granulated sugar
1/2 c. butter, room temperature
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On the stovetop, mix tea and sugar in a small saucepan over medium heat for 5-10 minutes. When mixture starts to bubble, stir to prevent sticking. Let syrup cool and thicken for 1 minute.

In a mixing bowl, cut in 1 stick of room temperature butter and whip until fluffy. Pour in 1/2 cup of tea syrup from above, and beat for 2 minutes until mixture is smooth and has the consistency of honey. Refrigerate overnight for compound butter to solidify.

featured in: the Victorian

louisiana king cake
1 box french vanilla cake mix
2 tbsp. cinnamon
2 tbsp. brown sugar
1/4 c. butter, room temperature
3/4 c. buttermilk
1/4 c. vegetable oil
1/2 tsp. vanilla extract
1 tbsp. bourbon
3 eggs
food coloring (optional)
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Preheat oven to 350 degrees F and grease two 8-inch round cake pans with butter or PAM spray. In a medium bowl, sift cake mix, cinnamon, and brown sugar together until fine. In a large mixing bowl, beat butter until creamy. Add buttermilk, oil, vanilla, and bourbon and beat until smooth. Add eggs one at a time, beating well after each.

Slowly add cake mix into wet ingredients and beat on high until batter is smooth. Divide equally into 3 bowls and add gel food coloring, if desired. Pour batter into greased pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using. Use a toothpick to check doneness - if the toothpick comes out clean from the center of the cakes, remove from oven and let cool completely on a rack.

featured in: Mardi Gras

rum cake
1 box vanilla cake mix
1/4 c. brown sugar, packed
3 eggs
1/4 c. vegetable oil
1 c. dark rum (for an official Dark 'n Stormy - use Gosling's)
1/2 c. ginger beer (or ginger ale)
1 tbsp. vanilla
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Preheat oven to 350 degrees Fahrenheit and grease round cake pans with butter or a non-stick spray like PAM. In a large mixing bowl, beat eggs, oil, rum, ginger beer, and vanilla until smooth. In a separate bowl, crumble brown sugar into cake mix and sift. Slowly add dry mix into wet ingredients and beat on a high speed for 1 minute until batter is smooth.

While cakes are still warm in the pans, use a toothpick to prick a dozen holes in the top of each. Run a knife or spatula around the edges to loosen from the pan. Use a pastry brush to paint the prepared ginger-rum glaze onto the tops and sides of the cakes. Repeat until glaze has been used. Cover cakes (still in the pans) with plastic wrap, refrigerate, and let soak overnight.

Use a knife or spatula to loosen the cakes and remove from pans.

featured in: Dark 'n Stormy

red wine velvet cake
1 box red velvet cake mix
3 eggs
1/3 c. vegetable oil
1/2 c. sour cream
3/4 c. red wine
1/2 c. Coca Cola
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Preheat oven to 325 degrees F, grease pan with butter or a non-stick spray like PAM. In a large mixing bowl, beat eggs, oil, sour cream, wine, and Coke until smooth. Slowly add in cake mix into wet ingredients and beat on a high speed for 1 minute until batter is smooth.

featured in: Calimocho

melon cake (cantaloupe, honeydew, watermelon)
1 box white cake mix
4 egg whites
1/3 c. vegetable oil
1 c. melon puree (cantaloupe, honeydew, or watermelon)
1 tbsp. mint syrup (see below)
food coloring (optional)
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Preheat oven to 350 degrees F and grease pan with butter or a non-stick spray like PAM. Cut up each type of melon into small chunks, blend each separately to puree until smooth, and set aside.

Separate egg yolks and whites, and beat egg whites in a large mixing bowl first on low speed and then on high until foamy. Beat in vegetable oil and melon puree, and add in food coloring for bolder colors if you choose. Slowly add in cake mix, beating well after each addition until mixture becomes thick like a meringue.

Fill pans 2/3 of the way full and bake according to the times on the back of the mix box, depending on the types of pans you are using. Use a toothpick to check doneness - if the toothpick comes out clean from the center of the cakes, remove from oven and let cool completely on a rack.

featured in: Tri-Melon Mojito

jello cake (cherry, lemon, blue raspberry)
1 box white cake mix
4 egg whites
1 c. cold water
1/3 c. oil
1 tbsp. ea. cherry, lemon, and blue raspberry Jello powder
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. Separate egg yolks and white, and beat egg whites in a small bowl until foamy. In large mixing bowl, beat cake mix, water, and oil for 1 minute on low speed, fold in egg whites and then beat for 1 minute on high speed. Divide batter equally into 3 bowls and add 1 tablespoon of flavored Jello powder (cherry, lemon, and blue raspberry) to each bowl, stirring well (powder will not necessarily dissolve).

Once flavored, the batters will be slightly colored but you can add in more food coloring if bolder colors are desired (I did). Use the same size of cake pan to bake all 3 cakes - pour batter into pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using. Use a toothpick to check doneness - if the toothpick comes out clean from the center of the cakes, remove from oven and let cool completely on a rack.

featured in: Firecracker

ice water white cake
1 box white cake mix
4 egg whites
1/3 c. vegetable oil
1 c. ice cold water
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM .This recipe is adapted from the Olson family recipe for the ice water cake, which is included in a recipe collection by Jan D'Atri. The key to keeping the cake light, white, and angelic is to separate the yolks and whites of 4 eggs - discard the yolks, beat egg whites with a whisk until stiff, and set aside.

In a large mixing bowl, beat cake mix, oil, and ice cold water. Fold in egg whites and mix on high for 1 minute. Pour batter into pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using. Use a toothpick to check doneness - if the toothpick comes out clean from the center of the cakes, remove from oven and let cool completely on a rack.

featured in: Smirnoff Ice

margarita cake
1 box white cake mix
3 egg whites
3/4 c. margarita mix
1/3 c. vegetable oil
1/4 c. tequila
1/2 tsp. salt
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. In a large mixing bowl, use an electric beater to combine egg whites, vegetable oil, tequila, margarita mix and salt. Slowly add cake mix into wet ingredients and beat on a high speed for 1 minute until batter is smooth.

featured in: Cinco de Mayo

saeng cream cake
1 box Funfetti (or white) cake mix
4 eggs, separated
1/4 c. cold water
1/4 c. vegetable oil
1 tsp vanilla extract
1/2 tsp cream of tartar
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Preheat oven to 325 degrees F and grease pans with butter or a non-stick spray like PAM. Separate eggs into yolks and whites into 2 bowls, and whisk until each begins to thicken. In a large mixing bowl, beat oil, cold water, vanilla extract, cream of tartar, and egg yolks together. Fold in egg whites and mix on high for 1 minute. Slowly add cake mix into wet ingredients and beat until batter is smooth.

featured in: Sweet Caroline
plays nice with: Whipped Vanilla Frosting
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citrus margarita cake
1 box lemon cake mix
3 eggs
1/3 c. vegetable oil
3/4 c. orange juice
1/4 c. tequila
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. In a large mixing bowl, use an electric beater to combine eggs, vegetable oil, tequila, and orange juice, on a low speed for 1 minute. Slowly add cake mix into wet ingredients and beat on high until batter is smooth.

featured in: Fiesta
plays nice with: Pomegranate Frosting, Tequila Lime Frosting
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lemonade-iced tea cake
1 box lemon cake mix
4 eggs
1/3 c. oil
1 c. iced tea or Arnold Palmer
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. mixing bowl, use an electric beater to combine eggs, vegetable oil, and iced tea, on a low speed for 1 minute. Slowly add cake mix into wet ingredients and beat on high until batter is smooth.

featured in: Arnold Palmer
plays nice with: Iced Tea Frosting, Lemon Frosting
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lemon ricotta cake
1 box lemon cake mix
3 eggs
1/2 c. water
1 c. ricotta cheese
1 tbsp. lemon juice
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. mixing bowl, use an electric beater to combine eggs, vegetable oil, ricotta cheese, water, and lemon juice on a low speed for 1 minute. Slowly add cake mix into wet ingredients and beat on high until batter is smooth.

featured in: Honey Bee
plays nice with: Lemon Frosting, Agave Nectar Frosting
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lemon whiskey cake
1 box lemon cake mix
5 eggs
1 c. whiskey
1/4 c. vegetable oil
1/3 c. cold water
1-2 tbsp. squeezed lemon juice
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. mixing bowl, use an electric beater to combine eggs, oil, whiskey, water, and lemon juice on a low speed for 1 minute. Slowly add cake mix into wet ingredients and beat on high until batter is smooth.

featured in: Jessica Hische
plays nice with: Root Beer Frosting, Lemon Frosting
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lemon-lime gatorade cake
1 box lemon cake mix
3 eggs
1/3 c. oil
1-2 tbsp. lime juice
1 c. lemon-lime Gatorade
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. mixing bowl, use an electric beater to combine eggs, oil, Gatorade, and lime juice on a low speed for 1 minute. Slowly add cake mix into wet ingredients and beat on high until batter is smooth.

featured in: Electrolyte
plays nice with: Lemon-Lime Frosting
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orange cardamom cake
1 box spice cake mix
1 tbsp cinnamon
1 tsp ground cardamom
1 tsp allspice
dash of salt
5 eggs
1/2 stick (4 tbsp) butter, softened
1/4 c. vegetable oil
1/3 c. orange juice (or rum)
1 c. toasted walnuts + pecans, chopped
1 c. dried cranberries
1/2 c. candied orange peel
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Preheat oven to 250 degrees F and grease pans with butter or a non-stick spray like PAM. In a large bowl, sift cake mix, cinnamon, ground cardamom, allspice, and salt until well mixed. In another bowl, beat eggs, oil, orange juice (or rum), and butter until smooth. Fold in chopped nuts, cranberries, and candied orange peel. Slowly add in dry mixture, beating well after each addition - batter will be stiff.

Spoon batter into greased 8” round pans. Place pan of water (about 2-3 cups) on the lowest oven rack (this will help keep the cake moist while baking) and place pan with batter on an upper rack. Bake for 2 hours or until toothpick comes out clean. Let cool for an hour in the pan, then remove cake and let cool on a cooling rack for another hour. Wrap cake in Saran wrap and aluminum and let refrigerate for 24 hours to let cake firm up.

featured in: Ugly Sweater
plays nice with: Eggnog Frosting, Cinnamon Whipped Cream
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pumpkin spice cake
1 box spice cake mix
3 eggs
1/2 can (8 oz) pumpkin pie filling or pureed pumpkin
1 c. strongly brewed coffee
1/4 c. vegetable oil or butter
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. mixing bowl, use an electric beater to combine eggs, oil, pumpkin puree, and coffee on a low speed for 1 minute. Slowly add cake mix into wet ingredients and beat on high until batter is smooth.

featured in: Pumpkin Spice Latte
plays nice with: Cinnamon Whipped Cream
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pepperjack cheesecake (yields 6"-round cheesecake)
8 oz cream cheese, room temperature
1/4 c. jalapeno syrup (see below)
2 eggs
1/2 c. sour cream
1/3 c. heavy cream
1/4 c. diced candied jalapeno peppers (see below)
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Preheat oven to 350 degrees. In a large mixing bowl, cut cream cheese into chunks and beat for 1 minute until creamy. Pour in jalapeno syrup and mix for 1 minute, scraping down the sides of the bowl with a rubber spatula. Add egg one at a time, mixing well after each. Add in sour cream and heavy cream, mix for 1 minute until well-blended. You can add the jalapenos into the cheesecake batter at this point and they will be mixed in, or if you want them to be more visible, you can drop them on top once you've poured the batter into the pan.

Fill a large roasting or baking pan with 2-3" of boiling water. Use a large square of aluminum foil to completely wrap the bottom and sides of the springform pan, and then repeat so there are two layers of foil covering the pan - this is to prevent water from leaking into the pan while baking.

Make sure the sides of the springform pan are well-greased with PAM spray or butter, and pour the cheesecake batter into the pan on top of the tortilla crust. Set cake pan in water-filled roasting pan, bake at 325 degrees for 90 minutes, and then turn the heat off and let the cake cool for an hour with the oven door cracked. Remove from oven and let cool completely on a wire rack. Cover top with foil and refrigerate overnight.

Remove pan from refrigerator, remove all foil pieces, and use a hair dryer to warm the outside edges of the cake pan for 30 seconds. Run an offset spatula around the edge of the cheesecake to help separate it from the pan sides. Open the collar of the springform pan and carefully remove the sides from the bottom.

featured in: Santa Fe
plays nice with: Candied Jalapenos, Tequila Tortilla Crust, Honey Chili Frosting, Tequila Lime Frosting
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