How to Substitute Soda for Water in Cake Mix (4 Steps)
Cake mixes provide a quick, easy dessert for those days when something scratch-made simply isn't an option. Most home bakers know a few ways to vary the mix, either to improve its flavor and texture or to reduce the fat and calories. Using a soda in the mix can accomplish those aims, depending whether it is used to replace just the water or the eggs and oil as well.
Things You'll Need
- Mixing bowl
- Beater
- Cake pans
- Muffin pans (optional)
- Pan spray
Instructions
-
Prepare the cake mix as usual, but substitute soda for the amount of water called for on the box. The soda provides a degree of extra leavening from its bubbles, making the cake rise better and providing a lighter texture.
-
Use the soda to add a complementary flavor to the cake. Cola and root beer can be used with chocolate cake, for example, while cream soda or lemon-lime are compatible with white or yellow cakes.
-
Reduce the fat in a cake by using soda to replace the oil and eggs, as well as the water. The cake will still have a tender and moist crumb, but will be somewhat chewier than usual. A diet soda may be used rather than regular soda, which will further reduce the total calories in the cake.
-
Pour the modified batter into cake or muffin pans and bake according to the directions on the box. Cool completely before frosting or packing.
Baking Techniques
- What is white baking chip?
- Biscuit Cutter Substitutes
- Can you use orange peel instead of lemon when baking?
- How does a snow cone maker work?
- How does baking soda help to make cake and bread soft spongy?
- What is the function of an baking tin?
- Should you bake a previously frozen baked apple pie and at what temperature?
- Does the color of pan determine baking rate?
- Why baking soda in nut brittle?
- How to Use Slice 'n' Bake Sugar Cookies for Cut-Out Cookies
Baking Techniques
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
