Pillsbury™ Moist Supreme® White Cake Mix - Pillsbury Baking (2024)

FAQs

How many eggs for a Pillsbury white cake mix? ›

The Pillsbury White Cake Mix calls for either 3 whole eggs OR 4 egg whites. Depending on which way you go, the amount of water called for is different - for 4 egg whites you use 1 cup of water, and for 3 whole eggs you use 1 1/4 cups of water.

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

Pillsbury Moist Supreme White Premium Cake Mix

The prominent vanilla flavor in this cake is the classic "boxed cake vanilla" flavor that differs greatly from the dark vanilla extract used in a homemade vanilla cake.

It's common for a white cake only to use egg whites, which gives you a purer “white” color and light texture. I like using the whole egg for a more decadent, slightly denser cake for this white cake recipe with a subtle vanilla flavor.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

The average cake mix calls for the most boring of liquids: water. Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake.

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

Buttermilk: Instead of water, use the same amount of buttermilk. The acid in the buttermilk interacts with the leavening agents in the mix for a better rise. "Swapping out the water for buttermilk creates a fluffier cake and a moister one, too," says Waterson.

The Duncan Hines cake was more rich and buttery. The others were slightly less flavorful, despite having great textures and baking evenly. Call me Goldilocks, but the Pillsbury cake verged on too sweet, and the Betty Crocker one wasn't quite sweet enough. Duncan Hines' cake was a perfect middle.

What cake mix do professionals use? ›

Neither crumbled nor cracked when cut, giving us perfectly shaped squares straight out of the cake pans. As a professional baker, I too was impressed with the crumb on both the Pillsbury and Betty Crocker cakes, but Betty Crocker has a more even texture, better flavor, and is more moist.

A regular boxed cake mix usually calls for 3 whole eggs. You can add four and the cake comes out a little more dense and moist. Or, you can add 1–2 egg yolks to get it even more rich and dense.

Can I substitute whole eggs for egg whites in a cake mix? You can, but it will change the texture and color of the baked cake. One whole egg equals two egg whites. The baked cake will be slightly yellow and it probably will be slightly less tender.

The standard conversion is: 2 egg whites or 1/4 cup of egg substitute equals one whole egg. 1/3 cup egg whites is typically equivalent to three whole eggs since about six egg whites are needed to make 1/3 cup.

Luckily, most box cake mixes only require one or two eggs, so applesauce will work perfectly! Replace one egg with ¼ cup of unsweetened applesauce—both store-bought and homemade applesauce will work.