• Coming from a state champion
baker:
If y’all use a decent box mix and use melted
butter instead of vegetable oil, an extra egg, and
milk instead of water, no one can tell the
difference. I sure as hell can't.
Also, if you add a little almond extract to vanilla
cake, or a little coffee to chocolate cake, it sends
it through the roof.
This concludes me attempting to be helpful.
yo I can vouch for this
I’ve done this for the last few cakes I've made
and holy crap it makes suuuuch a difference
the cake is still fluffy, but it also seems more
dense, and it doesn't dry out
like at all
you can leave it uncovered on the counter all day
after being cut into, and it won’t get all crusty
and dry
this is an amazing way to take your cakes to the
level
  • {{ formattedCount }}  {{ count > 1 ? 'comments' : 'comment' }}

    • I want to argue that they might be trolling us but I don’t know enough about baking cakes to say anything
      royal422 19 mar
      3.7K
      {{ shortRepliesCount }}
      Show
    • Yo I just tried this and my dad beat my mom with a belt
      1.5K
      {{ shortRepliesCount }}
      Show
    • Gimme tc because I am double virgin
      352
      {{ shortRepliesCount }}
      Show
    • Me “this shit ain’t funny! Daaaayum” me secretly (takes screenshot “gotta try this shit”)
      hiskitteh 22 mar
      7
      {{ shortRepliesCount }}
      Show
    • My mom taught me to make box cake w milk n butter instead of oil n water. And I put vanilla, coffee, and coffee liqueur in chocolate cake and it tastes frickin yummyyy. I also put coffee and chocolate chips in red velvet cake. I’ve gotten many compliments on my baking skills so I vouch for this post
      7
      {{ shortRepliesCount }}
      Show
    • Another trick: freeze the cake immediately after removing from oven and remove from freezer about 2 hours prior to serving... people will say it’s the best they’ve ever had
      7
      {{ shortRepliesCount }}
      Show
    • Cake from scratch isn’t hard to make either and it tastes amazing too
      6
      {{ shortRepliesCount }}
      Show
    • I sell cakes for a living and I charge 200 dollars or more for " special " cakes. Everyone says they are amazing but honestly I've been using 2 dollar cake mix from wallmart.
      6
      {{ shortRepliesCount }}
      Show
    • i kept reading this as state champion boxer and i was like wtf why do i need baking advice from a boxer
      TastyLawn 20 mar
      5
      {{ shortRepliesCount }}
      Show
    • Welp saving this, now excuse me but my hungry ass needs to test this shit out
      5
      {{ shortRepliesCount }}
      Show
    • Add pudding mix to the batter when making cupcakes to make them more moist and fluffy.
      5
      {{ shortRepliesCount }}
      Show
    • hey so I bake a ton, and consider myself pretty damn good. Add coffee grounds or a shot of espresso to your chocolate batter, but remove half a tablespoon of butter. almond extract, lemon extract, lavender, and orange, all go excellent with vanilla. if u wanna be EXTRA fancy, add poppy seeds
      Squirtz 19 mar
      5
      {{ shortRepliesCount }}
      Show
    • When its 6 in the morning and I have to wake up for work in 3 hours. Fard
      DEVILISH1 24 mar
      4
      {{ shortRepliesCount }}
      Show
    • content not available more
      4
      {{ shortRepliesCount }}
      Show
    • My mom always said applesauce instead of any oil your required to use
      4
      {{ shortRepliesCount }}
      Show
    • Woah using real baking ingredients makes your cake taste better? Who knew
      4
      {{ shortRepliesCount }}
      Show
    • Another tip: Leave your eggs at room temperature, then cakes and brownies will be EXTREMLEY fluffy. Also, put a bit of bourbon in your frosting, it makes it all the more delicious.
      4
      {{ shortRepliesCount }}
      Show
    • I tried baking once, brownies, I got brownie soup.
      4
      {{ shortRepliesCount }}
      Show
    • Well, yeah. The cake “mixes” are just the dry ingredients. Adding different wet ingredients is called “using a different recipe”.
      5
      {{ shortRepliesCount }}
      Show
    • That cake made me SEX
      3
      {{ shortRepliesCount }}
      Show
    • Who be using water and vegetable oil instead of butter and milk to bake anyways? I don’t even bake and I know that shit fucked up
      3
      {{ shortRepliesCount }}
      Show
    • Also if you use batter instead of semen you dont generate tax burdens
      3
      {{ shortRepliesCount }}
      Show
    • Instructions unclear: dad hit me with belt
      3
      {{ shortRepliesCount }}
      Show
    • I bake. It works. Legit guys. Box cakes are easy and great especially if you do these things. Coffee in the chocolate just enhances the chocolate flavor. And the same with almond flavor in vanilla
      3
      {{ shortRepliesCount }}
      Show
    • I love how Tumblr people self credit themselves so much. Yes extra eggs make a huge difference (especially extra eggs yolks), butter vs oil does make a difference (especially browned butter)
      chernz 20 mar
      3
      {{ shortRepliesCount }}
      Show
    • Don’t use almond extract if you are having people who you don’t know well, there might be someone with a nut allergy and unless you wanna kill them you’ve gotta label it
      swizzle63 20 mar
      3
      {{ shortRepliesCount }}
      Show
    • This is essentially true. You’re only adding “wet” ingredients that will mostly bake off but leave their flavor and moistness. If you mess with the “dry” stuff then you end up with a disaster.
      kbbkj 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • Am semi-experienced baker, can confem
      3
      {{ shortRepliesCount }}
      Show
    • who the FUUUUCK uses water in their cakes
      3
      {{ shortRepliesCount }}
      Show
    • 3
      {{ shortRepliesCount }}
      Show
    • if anyone hasn’t tried a Mexican Tres Leches cake, you’re missing out.
      SimpleMac 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • 4
      {{ shortRepliesCount }}
      Show
    • 4
      {{ shortRepliesCount }}
      Show
    • Surely if you’re gonna go through all that effort to add all those extra ingredients you could just... make the whole cake from scratch without using a box mix?
      3
      {{ shortRepliesCount }}
      Show
    • Homemade cakes are actually pretty easy once you get the hang of it though
      Cornpops 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • This is stuff only works to a point, a scratch made cake can be better or worse than a box - but I can assure you making one from the ground up will have way less sugar and preservatives to get the same flavour. (+it’s cheaper)
      3
      {{ shortRepliesCount }}
      Show
    • 3
      {{ shortRepliesCount }}
      Show
    • Coming from a person who bakes, yes, what they are saying is true
      PsyFre 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • Likes to save for later, never uses
      TheBestro 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • Well yeah, obviously adding more fat and rich sugars is going to make it better
      etk1115 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • I thought people knew this. This is just how you make cakes
      3
      {{ shortRepliesCount }}
      Show
    • Literally use butter instead of vegetable oil in everything and it makes it better. Plus healthier
      3
      {{ shortRepliesCount }}
      Show
    • Replace your beef patty with a veggie patty and season with garlic and black pepper. No one will . . . ever ask you to cook again
      3
      {{ shortRepliesCount }}
      Show
    • Wow you're telling me that if i add the dry ingredients of a mix which are similar/the same for most cakes and then add my own wet ingredients it makes the cake taste homemade? WOW WHO COULD'VE KNOWN. Stupidest shit I've ever heard. Just make it from scratch at that point.
      3
      {{ shortRepliesCount }}
      Show
    • Anyone else a baker ?
      2
      {{ shortRepliesCount }}
      Show
    • I didn’t come here for this...but thank you 😌🙏🏼
      2
      {{ shortRepliesCount }}
      Show
    • We should rename the app to iunfunny
      JCSchu22 22 mar
      2
      {{ shortRepliesCount }}
      Show
    • Never heard about the last two things, but the other stuff there is right. It's also a good idea to not shake up the cake while in the oven.
      Silvnya 22 mar
      2
      {{ shortRepliesCount }}
      Show
    • you know, those baker state championships we always hear about
      2
      {{ shortRepliesCount }}
      Show
    • Also wine is all the same.
      2
      {{ shortRepliesCount }}
      Show
    • I’m a cook not a baker so I have no fn clue
      2
      {{ shortRepliesCount }}
      Show
    • Wtf I have to watch ads to save shit now? The fuck is this shit?
      SuavePie 21 mar
      2
      {{ shortRepliesCount }}
      Show
    • Also put a box of pudding mix into the cake ingredients
      2
      {{ shortRepliesCount }}
      Show
    • Or just buy some goddam sugar and flour and learn to follow a recipe
      3
      {{ shortRepliesCount }}
      Show
    • I always do this! Can confirm it works and its amazing!
      gym_nast 20 mar
      2
      {{ shortRepliesCount }}
      Show
    • Its ussually butter first but people often use vegetable oil when watching their weight. State champ? He must have been from a boring ass state like Iowa.
      2
      {{ shortRepliesCount }}
      Show
    • Sour cream if you want dense, moist cake.
      2
      {{ shortRepliesCount }}
      Show
    • Wow it’s like more butter = tastes better
      2
      {{ shortRepliesCount }}
      Show
    • Almond extract is actually so good in stuff, it's nothing like what you'd expect from it being named almond trust me
      MarkM88 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • I’m gonna have to try this out
      SomeGuyOn 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • Is there anyone here with baking knowledge to provide whether or not this is true?
      oxaxi 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • But I love crusty cake
      2
      {{ shortRepliesCount }}
      Show
    • "No one can tell the difference. I sure cant" "Yo bro I agree, it makes all of these differences". The fuck?
      2
      {{ shortRepliesCount }}
      Show
    • How much melted butter? Same as the oil or a little less/more? And how much less/more?
      Request 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • Wait... People seriously don't know that? I always thought that was the normal way? Who the hell is using water and oil?
      2
      {{ shortRepliesCount }}
      Show
    • This is how you make cake tho. Vegans use the retard way
      muchdead1 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • I already use melted butter instead of oil for brownies anyways cuz we’re always short on vegetable oil for some reason and it just tastes better
      2
      {{ shortRepliesCount }}
      Show
    • 2
      {{ shortRepliesCount }}
      Show
    • As a culinary student I can confirm
      3
      {{ shortRepliesCount }}
      Show
    • i am an Olympic gold medalist baker and I can tell you all for a fact that he is lying.
      BakkuShan 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • *Saves for later* *never looks at it again*
      Toph033 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • Too many words
      Reticence 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • How much of the iFunny community actually has the ability to cook?
      ctemp 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • You might as well just make your own cake at that point. It's not hard.
      Kuekuatsu 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • I’d read that using butter instead of vegetable oil can make the cake drier? Or is that what the extra egg is for?
      Triairius 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • Accidentally kill your friends and family that have but allergies by adding just a little bit of unnoticeable but extract
      2
      {{ shortRepliesCount }}
      Show
    • “No one can tell the difference” “it sends it through the roof” so which one is it
      2
      {{ shortRepliesCount }}
      Show
    • Also adding pudding to cake mix will keep it moist for like a week and add flavor
      2
      {{ shortRepliesCount }}
      Show
    • Seems like they didn’t have a grandma to teach them the family recipe
      HumorMuhi 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • You can basically make almost anything better with milk instead of water
      2
      {{ shortRepliesCount }}
      Show
    • I mean this would work without really affecting the properties of the cake but dont you ever say that boxed cake compares to a homemade cake.
      2
      {{ shortRepliesCount }}
      Show
    • Who the fuck doesn’t already use butter and milk? Are you shits stupid? That’s like using water in your hot cocoa
      2
      {{ shortRepliesCount }}
      Show
    • Why the hell would you ever use vegetable oil over butter?
      Cisheaven 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • Add a small package of instant vanilla pudding to the mix. It will never dry out.
      2
      {{ shortRepliesCount }}
      Show
    • If you put the ashes of your enemy in an urn, no one can say it was murder if it looks like you have your grandmother's ashes
      2
      {{ shortRepliesCount }}
      Show
    • If you're gonna use a "decent" box mix, with added melted butter, eggs, and milk, you may as well just learn how to make the cake with that many added layers of complexity
      2
      {{ shortRepliesCount }}
      Show
    • Baking tips with iFunny
      sukopion 19 mar
      2
      {{ shortRepliesCount }}
      Show
    • I don't bake, but I'll still save this anyway
      2
      {{ shortRepliesCount }}
      Show
    • Cherriez 19 mar
      3
      {{ shortRepliesCount }}
      Show
    • Tried this, it works, made a pretty bomb ass cake
      1
      {{ shortRepliesCount }}
      Show
    • 1
      {{ shortRepliesCount }}
      Show
    • seoul_tea 25 mar
      1
      {{ shortRepliesCount }}
      Show
    • Love this
      1
      {{ shortRepliesCount }}
      Show
    • I thought it said boxer and was confused
      IDKMan218 24 mar
      1
      {{ shortRepliesCount }}
      Show
    • Instead of melted butter I use my boner juice 😎👌
      1
      {{ shortRepliesCount }}
      Show
    • Oh also if you add a half cup of sour cream. It can help with moisture! I do it all the time. You can’t taste it. I usually use butter instead of oil, milk instead of water too, like they said.
      2
      {{ shortRepliesCount }}
      Show
    • I know it's different, but when I make pancakes I can totally tell the difference between using milk and water
      1
      {{ shortRepliesCount }}
      Show
    • A state campion? I’ve been doing this way before this bitch put it out their. It’s called experimentation, like really y’all need stop following the instructions and try new mixtures like really this is how family secret recipes are made.
      1
      {{ shortRepliesCount }}
      Show
    • Isn’t that how it’s supposed to be made?
      OhSchitt 22 mar
      1
      {{ shortRepliesCount }}
      Show
    • I've done cakes with my mom like that so I guess we've been baking them the right way
      1
      {{ shortRepliesCount }}
      Show

iFunny plug-in will teach your phone to smile

get on the iFunny app to roast them

All content related issues will be solved right here.
After all necessary information is provided, of course:

Complete the form below to notify iFunny of a claim relating to your intellectual property rights and content or some technical inconvenience with the service.
(Positive and productive feedback is appreciated as well).

Your details

Your relationships to the rights holder

Type of claim

Select
Copyright Trademark Nazi-related Offensive Technical difficulties Other
Describe the issue in detail. Please be specific.
Feeling poetic today? Feel free to provide more information
By clicking on "Submit" below, you are certifying the following statements:
  • I state that I have a good faith belief that use of the work(s) in the manner complained of is not authorized by the copyright owner, its agent, or the law.
  • I state that the information in this notification is accurate and, under penalty of perjury, that I am the owner of the exclusive right that is allegedly infringed, or an authorized agent for the owner.
  • I give my permission to pass my contact information to the alleged infringing party.