If you’re missing oil, try melted butter. Some experts say using melted butter as a replacement for oil improves the taste and texture of box cakes. Use the same measurement of butter as the recipe calls for in oil. This simple swap will add density and flavor to your cake.

How to Substitute Eggs in a Cake Mix

1. 1 – Vinegar and Baking Soda. One of the easiest replacements for eggs in a cake mix is a combination of vinegar and baking soda.
2. 2 – Applesauce.
3. 3 – Plain Yogurt.
4. 4 – Tofu.
5. 5 – Ripe Banana.
6. 6 – Protein Powder.
7. 7 – Flaxseeds.

The eggs are used to add moisture to the cake batter and they give elasticity, see e.g. sponge cake. If you leave out an egg, the dough can turn out crumbly, too dry or not fluffy enough (where the eggs are separated and the egg whites are beaten), sometimes the dough will not rise as expected.

The item would be extremely dry. You can substitute butter, margerine, shortening, yogurt, maybe applesauce. Do you purposely want to leave the fat out or are you just out of oil? Using oil instead of a solid fat, the item will stay moist longer.

1. Add More Eggs. To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues).
2. Walk Away from Water. Water tastes like, well, water!
3. More Fat, More Flavor. Most box cake recipes call for vegetable or canola oil.

Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.

Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

Do Boxed Cake Mixes Really Need Eggs? The fact is, adding eggs produces a superior cake. Proteins in the egg help provide the cake’s structure, while the fats in the yolk make it richer and keep the texture becoming chewy. The yolk also contains emulsifiers that help the ingredients blend together smoothly.

To create an emulsion, we slowly add eggs to the butter mixture, one at a time, beating rapidly to suspend the water from the butter and egg whites in the fats from the butter and egg yolks. Lecithin, an emulsifier found in eggs, helps to stabilize the emulsion, as does aeration from steady, rapid beating.