So you have a cake to make, but all you have in the cupboard is a box of brownie mix. Don’t worry, we’ve got you covered. You can transform a brownie mix into a luscious moist chocolate cake by making a few simple modifications to the recipe.

My name is Angie, and I’ve been baking for almost 10 years. I used to use brownie, cake, and cookie mixes before I began baking from scratch. They assisted me in preparing several last-minute sweets that I would bring to school and events.

The trick is that you don’t need to have so many cartons of cake mix on hand. You can have the best of both worlds with a package of brownie mix. In this post, I’ll teach you how to make a cake out of a brownie mix.

Are you ready to see some magic? Let’s get started.

Brownie vs. Cake

At first appearance, brownies and cake are easily confused. There are, however, a few key differences that distinguish them.

Brownies are often soft and chewy in texture. They’re also more dense. In contrast, cake is lighter, softer, and more crumbly. While rising is essential for cakes, it is not as crucial with brownies.

Leavanation in brownies is caused by the aeration of eggs with sugar, which creates air inside the batter. Chemical leavening agents are used to give cakes a crumbly texture and to help them rise. Baking soda, baking powder, or both might be used. Cakes also include a lot more wheat, which gives them structure.

The three components listed below must be changed to transform a brownie into a cake.

1. Fat

If you’ve ever cooked a brownie, you’ll know how much butter to use. Brownies should ideally be moist and fudgy. The fudginess is caused by, you guessed it, fat, much more than is required to produce a cake.

To make up for the discrepancy, we may eliminate part of the fat or substitute some of it with other components like applesauce or buttermilk, or anything else that will assist the cake keep moisture without the oil and density.

You may substitute one part of the fat with one part of the replacement.

2. Eggs

Eggs are a necessary component of not just cakes, but also brownies. Egg whites are often employed as a natural leavening agent, and they contribute to a light and fluffy cake.

While egg yolks are technically a form of fat, they will help thicken the batter and make the result denser.

You may make your brownies into a cake by adding an additional aerated egg or egg white to the mix.

3. Leavening Agent

In general, unless you follow a recipe for cakey brownies, there should be no artificial leavening ingredient in brownies. Because of the aeration of the eggs and sugar, the ideal brownies have a little rise.

Yet, in cakes, the inclusion of air is critical and a distinguishing property. One to two tablespoons baking powder should be added to each box of brownie mix. This will ensure that your brownies rise into a lovely fluffy cake.

You may also use baking soda, but only in tiny quantities and only if your recipe contains acidic substances. Lemon juice, applesauce, buttermilk, or vinegar are all possibilities. Baking soda will then induce a chemical reaction.

FAQs

These are some of the most frequently asked questions concerning brownie mix and cakes. I’ve responded to them below.

Why do brownies turn into cakes?

When baking powder is added to the recipe, the brownies get cakier. This chemical leavener will cause air bubbles in the batter, resulting in increased volume expansion and a cakier texture.

Can you bake 2 brownie mixes in one pan?

Fill your brownie pan approximately halfway full to allow for expansion. Two brownie mixes may be baked in a 9×13 inch pan.

What makes brownies fudgy vs cakey?

Brownies are fudgy because of their high fat content and egg density. The absence of these components, along with the inclusion of a leavening agent, results in cakier brownies.

What happens if I add an extra egg to the brownie mix?

Adding an additional egg to the brownie batter will make it looser and rise a bit higher.

How do you make brownies rise more?

To make brownies rise higher, whisk your eggs and sugar together for 7-10 minutes, or until the mixture thickens to the consistency of pancake batter. This will guarantee that there are a lot of air bubbles, which will help the brownie expand when cooked. If you don’t mind a cakier texture, you may also add baking powder.

Final Thoughts

Brownies are delicious, but the greatest thing is that they can be miraculously transformed into cakes as well. The methods outlined above provide the best of both worlds.

Have you ever made chocolate from a package of brownie mix? What did you think of it? What modifications did you make? Please let us know in the comments section below:)!

Angie’s Bio