In our house, box mixes reside alongside all kinds of scratch ingredients. No need to segregate or sacrifice one for another. A mix can be a time-saver or just a way to eliminate gathering all those individual ingredients together to make a scratch cake or treat. These recipes are by no means ordinary when it comes to using a box mix. Think whimsy from a box.
Special Equipment
8-inch round baking pans, baking sheets, muffin pans, greaseproof cupcake liners, parchment paper, piping bags and tips
Tips
GOLDIE’S QUICK APPLE CAKE
Makes one bundt cake or one 9-inch round cake; serves 6 to 8
Baking time: 35 to 40 minutes
Dairy-free
I’ve been told by a relative who was there back in the day that my grandmother, Lina, liked to bake a frugal version of her mother’s apple cake. She’d start by taking a baking pan and toss in chopped, almost fermented apples that were ready for a compost heap. This is a quick and easy, updated version using dried apples for that concentrated flavor. Although my grandmother served her version as dessert, this would also make a tasty brunch cake.
nonstick spray or butter, for greasing
GF yellow/vanilla cake mix 425 grams | one 15-ounce box | 2 heaping cups
ground cinnamon 1 teaspoon
mace or nutmeg ¼ teaspoon
ground cloves ¼ teaspoon
shortening 85 grams | 7 tablespoons or ¼ cup plus 3 tablespoons
eggs 180 grams | 3 extra-large
nondairy milk, almond preferred 165 grams | ⅔ cup
dried apples, diced 100 grams | 1 cup
confectioners’ sugar, sifted, optional 30 grams | ¼ cup
1. Preheat the oven to 350°F. Grease a Bundt or 9-inch round baking pan.
2. In a large bowl, whisk the cake mix with the cinnamon, mace, and cloves to combine the ingredients and remove any lumps. Add the shortening, eggs, and milk. Using an electric mixer on medium to high speed, blend until the batter is smooth and a little bit fluffy. Using a silicone spatula, carefully fold in the diced dried apples. Pour or scrape the batter into the prepared pan.
3. Rap the pan on the countertop to remove any air bubbles. Bake for 20 minutes and rotate the pan for even baking. Bake for 15 to 20 minutes more, or until a toothpick inserted into the center of the cake comes out with dry crumbs. Let cool in the pan for 5 minutes and then transfer the cake to a rack to cool completely. Place on a cake plate and sprinkle with a dusting of confectioners’ sugar, if desired.
MIXED-UP CUPCAKES
Makes 12 standard-size or 24 mini cupcakes
Baking time: 15 to 18 minutes (standard), 12 to 14 minutes (mini)
Dairy-free option available
Got a cupcake craving? Got a cake mix? Then you’re a lucky duck and this cupcake variety show can be yours in less than 30 minutes. These are also fabulous when the notice comes the night before that you’re in charge of bringing cupcakes to a classroom or work party. Not only will everyone love them, but also no one will even think to ask whether they are gluten-free. My favorite version features mini chocolate chips in the cake and frosting.
chocolate or yellow/vanilla GF cake mix 425 grams | one 15-ounce box | 2 heaping cups
shortening 70 grams | 6 tablespoons or ¼ cup plus 2 tablespoons
or
unsalted butter, slightly softened 100 grams | 7 tablespoons or ¼ cup plus 3 tablespoons
eggs 180 grams | 3 extra-large
nondairy milk, almond preferred 165 grams | ⅔ cup
vanilla extract 1 teaspoon
OPTIONAL BATTER ADDITIONS
mini semisweet chocolate chips 85 grams | ½ cup
toasted nuts, roughly chopped 70 grams | ½ cup
dark or golden raisins 75 grams | ½ cup
unsweetened shredded coconut 30 grams | ½ cup
GF candy bar, crushed 60 grams | ½ cup
lemon or orange zest 1 teaspoon
jam, Nutella, or nut butter 2 to 3 tablespoons
orange, lemon, or peppermint extract ½ teaspoon
instant espresso powder (decaf is fine) 1 teaspoon
BUTTERCREAM
confectioners’ sugar, sifted 330 grams | 3 cups
shortening 72 grams | 6 tablespoons or ¼ cup plus 2 tablespoons
vanilla extract 1 teaspoon
nondairy milk, almond preferred, or water 1 to 2 tablespoons
OPTIONAL BUTTERCREAM ADDITIONS
lemon or orange zest 1 tablespoon
maraschino cherry liquid, fruit liqueur, Nutella, nut butter, pureed and strained berries, or brewed coffee 1 to 3 tablespoons
powdered instant espresso; freshly grated nutmeg; ground cinnamon; or peppermint, almond, orange, or lemon extracts 1 teaspoon
OPTIONAL CUPCAKE TOPPINGS
crushed GF candy
roughly chopped toasted nuts
semisweet mini chocolate chips
fresh berries
chopped dried fruits: raisins, ginger, dates, cherries, or cranberries
GF chocolate-covered coffee beans
1. Preheat the oven to 350°F. Place liners in a cupcake pan.
2. In a large bowl, whisk the cake mix to combine the ingredients and remove any lumps. Add the shortening, eggs, milk, and vanilla. Using an electric mixer on low speed, combine the ingredients. As soon as the dry mixture is incorporated, turn up the mixer speed to medium-high and mix until the batter is smooth, lump-free, and somewhat fluffy. Using a silicone spatula, fold in any optional batter additions, if desired.
3. Fill each liner two-thirds full for a nice dome effect. Bake for 15 to 18 minutes for standard size and 12 to 14 minutes for mini cupcakes. Test with a toothpick. If it comes out without crumbs, remove the cupcakes from the oven. If it comes out with wet batter, give them a minute more—but no more than that. Let them cool in the pan for 2 minutes, then transfer to a rack to cool completely.
BUTTERCREAM
1. Place the confectioners’ sugar in a large bowl and add the shortening. Mix on low speed until the sugar is combined with the shortening. Add the vanilla and 1 tablespoon of milk. Whip the buttercream until it is smooth and fluffy. If it is too stiff, add up to another tablespoon of milk and whip. Fold in any optional buttercream additions.
2. Pipe or spoon the buttercream onto the cupcakes. Place any optional toppings on the cupcakes, if desired.
NIAGARA FALLS LAYER CAKE
Makes one 8-inch layer cake; serves 6 to 8
Baking time: 25 to 33 minutes
Dairy-free option available
As college students with small kids we lived in a neighborhood where everyone gathered for coffee on a stoop. It didn’t matter what time it was; there was always cake—a cake I made. Sometimes it was a frosted layer cake that we shared at breakfast time. A cake mix is the foundation for this favorite layer cake and reminds us of those days when we’d take wagers on whether the professor could hear any of us snoring through class in those giant lecture halls. Cake makes everything better.
nonstick spray or butter, for greasing
Nosh AP GF flour or unsweetened cocoa powder, for dusting 1 tablespoon
GF cake mix, chocolate preferred 425 grams | one 15-ounce box | 2 heaping cups
shortening 70 grams | 6 tablespoons or ¼ cup plus 2 tablespoons
or
unsalted butter, slightly softened 100 grams | 7 tablespoons
eggs 180 grams | 3 extra-large
whole milk 170 grams | ⅔ cup
or
nondairy milk, almond preferred 165 grams | ⅔ cup
brewed coffee (decaf is fine) 1 tablespoon
vanilla extract 1 teaspoon
semisweet mini chocolate chips 85 grams | ½ cup
seedless raspberry jam 130 grams | 6 tablespoons or ¼ cup plus 2 tablespoons
Buttercream 1½ batches
or
GF fluffy white frosting 2 containers | 680 grams | 24 ounces
GF chocolate sprinkles, optional 4 to 5 tablespoons
GLAZE
unsalted butter 90 grams | 6 tablespoons
or
shortening 60 grams | 5 tablespoons
semisweet bar chocolate, roughly chopped 170 grams | 6-ounce bar | 1½ cups
light corn syrup 40 grams | 2 tablespoons
1. Preheat the oven to 350°F. Grease two 8-inch layer cake pans and dust with flour for vanilla cake or unsweetened cocoa for chocolate cake.
2. In a large bowl, whisk the cake mix to combine the ingredients and remove any lumps. Add the shortening, eggs, milk, coffee, and vanilla. Using an electric mixer on low speed, combine the ingredients. As soon as the dry mix is incorporated, turn up the mixer speed to medium-high and mix until the batter is smooth, lump-free, and somewhat fluffy. Fold in the mini chocolate chips with a silicone spatula.
3. Divide the batter evenly between the prepared pans. Rap the pans on the countertop to remove any air bubbles. Bake for 5 minutes. Turn down the temperature to 325°F and bake for 20 minutes more. Remove the cakes from the oven as soon as a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes. Turn them out onto a rack to cool completely before applying the frosting.
4. Place one cake layer on a serving plate. Place parchment paper pieces around the bottom edge of the cake to catch any sprinkles or chocolate spills. Spread the raspberry jam on top of the first layer. Next, apply a crumb coat of buttercream on the cake, taking care not to disturb the raspberry jam. Add the second cake layer and finish applying the buttercream until the whole cake is covered with a thick layer of buttercream. Using a medium to large star tip, pipe large flowers or stars on the top edge of the cake, spaced evenly apart. If desired, carefully apply GF sprinkles to the bottom of the cake, using a small spoon or offset spatula. Refrigerate the cake to set the buttercream while making the chocolate glaze.
GLAZE
In a double boiler over low heat, melt the butter with the chocolate and corn syrup, stirring to completely combine. Let the mixture cool until it starts to slightly thicken, 20 to 30 minutes. Remove the cake from the refrigerator. Gently pour the glaze onto the center of the top of the cake, and using a small offset spatula, help it flow over the edges—think slow-moving Niagara Falls—in between the star or flowers. A little glaze goes a long way. You might have leftover chocolate glaze, which can be stored covered in the refrigerator for up to 2 weeks (and reheated in the microwave as an ice-cream topping). Let the chocolate set at room temperature. Remove the parchment before serving.
FAST MOCHA WHOOPIE PIES
Makes 6 large whoopie pies or flying saucers
Baking time: 11 to 12 minutes
Dairy-free option available
Whoopie pies are so popular they even have their own section in bookstores. This recipe is easy to prepare and we think one of the tastiest whoopie pies. These would make a great contribution to a Hanukkah party because they are like gelt on steroids. Of course, you can make them much smaller for little hands. These remind me (if only they were frozen) of Carvel Flying Saucers, which we can no longer eat in our gluten-free life. Wait—they can be filled with ice cream and frozen just like flying saucers. Oh, happy day.
GF chocolate cake mix 425 grams | one 15-ounce box | 2 heaping cups
instant espresso powder (decaf is fine) 1 teaspoon
shortening 60 grams | 5 tablespoons
eggs 120 grams | 2 extra-large
nondairy milk, almond preferred 60 grams | ¼ cup
vanilla extract 1 teaspoon
FAST FILLING
(makes enough for 6 whoopie pies)
GF fluffy white frosting 1 container | 340 grams | 12 ounces
Marshmallow Fluff or Creme 100 grams | ½ cup
vanilla extract 1 teaspoon
instant espresso powder (decaf is fine) 1 teaspoon
STILL PRETTY QUICK FILLING
(makes enough for 6 whoopie pies)
shortening 145 grams | 12 tablespoons or ¾ cup
confectioners’ sugar, sifted 220 grams | 2 cups
Nosh AP GF flour 2 tablespoons
canned coconut milk 80 grams | ⅓ cup
vanilla extract 1 teaspoon
instant espresso powder (decaf is fine) 1 teaspoon
FLYING SAUCER FILLING
(makes enough for 6 flying saucers)
ice cream or nondairy ice cream 900 grams | 2 pints
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk the cake mix and espresso powder to combine the ingredients and remove any lumps. Add the shortening, eggs, milk, and vanilla. Using an electric mixer on medium speed, beat the batter until it is smooth, fluffy, and very thick. Scoop the batter onto the prepared baking sheets in equal-size round mounds, six to a sheet. Smooth the tops with a clean wet finger, but don’t flatten the batter.
3. Bake for 6 minutes and rotate the pans for even baking. Bake for 5 to 6 minutes more, or just until a toothpick comes out with dry crumbs. Let cool on the pans for a minute. Transfer the cookies to a rack and let cool completely before filling.
FAST FILLING
In a large bowl, whip together the frosting, Marshmallow Fluff, vanilla, and espresso powder.
STILL PRETTY QUICK FILLING
In a large bowl, combine the shortening, confectioners’ sugar, flour, coconut milk, vanilla, and espresso powder. Using an electric mixer, mix on low speed until all the ingredients are combined. Scrape down the sides with a silicone spatula. Turn up the mixer speed to medium-high and keep mixing for 3 minutes. The filling will eventually turn smooth and fluffy.
WHOOPIE FLYING SAUCER FILLING
Soften the ice cream until it can be easily scooped.
ASSEMBLY
Scoop a generous dollop of whichever filling you are using onto the flat side of one cookie. Top with the flat side of the other. Wrap the ice-cream-filled flying saucers individually in plastic wrap and place in the freezer. The others are best served on the same day.
CAKE WRECK PARFAITS
Makes 10 to 12 small parfaits
Dairy-free option available
Everyone experiences a cake wreck now and then. Sometimes the cake doesn’t do what you want it to—it might bake lopsided, burn a little, or even suffer a slight fall. I have an entire section of cake wrecks on my blog. The day our editor called to talk about this book, I had two perfect cake wrecks cooling in the kitchen. I might not have mentioned that fact. My first thought was to hide them before the publisher found out, but a good cake wreck is an opportunity to be creative. As long as it tastes good, you have something to work with to build a brand-new dessert. These are some of my favorite cake-rescue recipes.
STRAWBERRY SHORTCAKE
baked yellow cake wreck 1 cake
heavy cream or nondairy whipped topping 485 grams | 1 pint
sugar 1 tablespoon
vanilla extract 1 teaspoon
fresh strawberries 340 to 510 grams | 2 to 3 half-pints, reserving 12 berries for topping
BLACK FOREST
baked chocolate cake wreck 1 cake
heavy cream or nondairy whipped topping 485 grams | 1 pint
sugar 1 tablespoon
vanilla extract 1 teaspoon
fresh cherries, pitted 340 to 510 grams | 2 to 3 half-pints
maraschino or fresh cherries, pitted for topping 12 cherries
MIXED BERRY PARFAIT
baked yellow or chocolate cake wreck 1 cake
heavy cream or nondairy whipped topping 485 grams | 1 pint
sugar 1 tablespoon
vanilla extract 1 teaspoon
fresh mixed berries 340 to 510 grams | 2 to 3 half- pints, reserving 12 whole berries for topping
1. Let the cake cool completely. If the edges are burned, cut those away. Slice the cake into 1-inch cubes.
2. Whip the cream with the sugar and vanilla until soft peaks form.
3. Place ten to twelve parfait or small drinking glasses, ramekins, or any other mixed glassware of similar sizes on a baking sheet (Weck or small Mason jars are great).
4. Place a shallow layer of cake in the bottom of each glass. Sprinkle a few berries or cherries on the cake layer. Top with a layer of whipped cream. Be careful to add each ingredient without touching the inner sides of the glass, for the best look. Continue to layer in the same order until you reach just below the rim of each glass or a designated height that looks appropriate. Add a dollop of the whipped cream and top with a berry or cherry.
5. Chill the baking sheet in the refrigerator until ready to serve. Be sure to mention you always intended to serve cake parfaits.
GOOEY FILLED VANILLA CAKES
Makes 12 cakes
Baking time: 10 to 14 minutes (canoe pans) or 18 to 20 minutes (muffin pan)
Dairy-free option available
It’s really not a huge secret that almost everyone likes the idea of Twinkies. We may have fond memories of eating them as kids if we were lucky, but they certainly were not something I’d go out of my way to purchase as an adult. You might be more inclined to enjoy a gooey filled vanilla cake once again if you tasted one of these. To make these look like a clone, you will need canoe pans but they taste just as good when made in a muffin pan.
nonstick spray, for greasing
GF yellow cake mix 425 grams | one 15-ounce box | 2 heaping cups
unsalted butter, slightly softened 90 grams | 6 tablespoons or ¼ cup plus 2 tablespoons
or
shortening 60 grams | 5 tablespoons
eggs 120 grams | 2 extra-large
milk or nondairy milk, almond milk preferred 165 grams | ⅔ cup
vanilla extract 1 teaspoon
lemon extract ¼ teaspoon
GOOEY FILLING
shortening 195 grams | 16 tablespoons or 1 cup
confectioners’ sugar, sifted 220 grams | 2 cups
Nosh AP GF flour 2 tablespoons
canned coconut milk 80 grams | ⅓ cup
vanilla extract 1 teaspoon
1. Preheat the oven to 350°F. Grease two 6-count canoe pans or one 12-count muffin pan with nonstick spray. Place little strips of parchment in each canoe or muffin cup, like mini slings. It helps keep the cake from browning too much because we all remember that beige look.
2. In a large bowl, combine the cake mix, butter, eggs, milk, vanilla, and lemon extract. Using an electric mixer, beat on low speed until all the ingredients are incorporated. Turn the speed to high and beat until the batter is smooth.
3. Using a spatula, scrape down the sides of the bowl and fold up from the bottom to make sure all the dry stuff is mixed in. Fill the canoe pans slightly less than halfway—don’t be tempted to fill them more or you will have battleships and not canoes. If using a muffin pan, fill half-full. There might be a little batter left over.
4. Bake for 10 minutes and rotate the pans for even baking. Bake for 2 to 4 minutes more, or just until a toothpick comes out clean. You want them to look very pale. Let cool in the pans for 1 minute. Use the parchment to help lift them out of the pans and let the cakes cool completely on a rack before filling.
5. To make the gooey filling, combine all the ingredients in a medium bowl and, using an electric mixer, mix on low speed until combined. Scrape down the sides as needed. Turn the speed to medium-high and keep mixing for a few minutes, until the filling turns smooth and fluffy.
6. When the cakes are cool, use a chopstick or wooden skewer to poke a hole into the side of the canoe cakes from one end, and twist it around gently, to make room for the filling—taking care not to go all the way through the other end. Do this from the bottom for muffin cakes. This prepares the cake to have room for the filling.
7. Fill a piping bag fitted with a Bismarck piping tip. Fill the cakes, being gentle to not pop them apart. A little goes a long way. Some filling may pop out, but just wipe it off so it’s even with the cake. It usually takes one sacrificed cake to get the idea. Someone has to taste-test, right?
8. Alternatively, to fill the muffin cakes, core out a cap (neatly) from the top into the cupcake, excavate a little cake to make room, and spoon the filling into the cavity. Replace just the cake cap flush with the top and serve.
GOOEY FILLED CHOCOLATE CUPCAKES
Makes 12 cupcakes
Baking time: 18 to 22 minutes
Those chocolate filled cupcakes with the squiggly icing on top were a childhood coveted favorite, mostly because we weren’t allowed to eat them. When I finally saved enough money to buy a package I was terribly disappointed in the flavor, but intrigued about how the filling got in the cupcake. Now I know. This recipe yields twelve cupcakes that are nothing like the stuff from the cellophane package—these are a deep, rich, dark chocolate cake with a fresh-tasting gooey filling and topped with semisweet chocolate ganache.
GF chocolate cake mix 425 grams | one 15-ounce box | 2 heaping cups
shortening 95 grams | 8 tablespoons or ½ cup
eggs 180 grams | 3 extra large
almond milk 120 grams | ½ cup
vanilla extract 1 teaspoon
GOOEY FILLING
shortening 195 grams | 16 tablespoons or 1 cup
confectioners’ sugar, sifted 220 grams | 2 cups
Nosh AP GF flour 2 tablespoons
canned coconut milk 80 grams | ⅓ cup
vanilla extract 1 teaspoon
CHOCOLATE GANACHE
semisweet chocolate chips 340 grams | 2 cups
heavy cream 120 grams | ½ cup
vanilla extract 1 teaspoon
GF fluffy white icing, optional 1 container | 340 grams | 12 ounces
or
GF white icing in a can with a piping tip 1 container | 180 grams | 6.4 ounces
1. Preheat the oven to 350°F. Place liners in a 12-count cupcake pan.
2. In a large bowl, whisk the mix to combine the ingredients and remove any lumps. Add the shortening, eggs, milk, and vanilla. Using an electric mixer on medium-low speed, combine until the batter is smooth, lump-free, and a little bit fluffy, 1 minute.
3. Fill each liner two-thirds full. Bake for 18 to 22 minutes and remove from the oven when a toothpick comes out without crumbs. Let cool in the pan for a few minutes. Transfer the cupcakes to a rack and let cool completely before adding the filling and dipping in ganache.
4. To make the gooey filling, combine all the ingredients in a medium bowl and, using an electric mixer, mix on low speed until combined. Scrape down the sides as needed. Turn the speed to medium-high and keep mixing for a few minutes, until the filling turns smooth and fluffy.
5. When the cupcakes are cool, use a chopstick or skewer to poke a hole through the top of the cupcake and rough up the insides a bit—taking care not to go all the way through the other end.
6. Prepare a piping bag with a Bismarck piping tip. Fill the cake until it begins to come out the top. You’ll get an idea of when to stop, though you may have to sacrifice one cupcake to know (one for the baker). Wipe off any extra filling so it’s even with the edge of the cake.
7. Alternatively, cut out a cylindrical plug (cap) from the cupcake top. Excavate a little cake and spoon the filling into the cavity. Cover with a cupcake cap as neatly as possible so the cap is even with the top.
8. To make the chocolate ganache, place the chocolate chips in a heatproof bowl. Heat the cream until almost simmering and quite hot. Pour over the chocolate and let the mixture sit without touching it for a minute. Then stir gently—so that no air bubbles form—until all the chocolate is melted. Stir in the vanilla. Let the ganache sit while you set up the cupcakes for dipping.
9. Place the filled cupcakes on a rack over a baking sheet. Make sure all the cake caps are firmly in place or, if piped, that the filling is flush and flat. Stir the ganache once more. Taking one cupcake, dip it head first up to its liner into the ganache and gently twirl it so that all the edges of cake are covered in chocolate. Lift it up and let any excess drip back into the bowl. With one flip of the wrist, turn it right side up without dripping any chocolate down the sides of the cupcake. If the chocolate settles into any caverns created by the filling construction, do a double dip right away, if desired. Place on the rack so the ganache sets. Repeat with all the cupcakes.
10. As soon as the ganache starts to set, pipe or spoon an optional dollop of the fluffy white icing in the center, if desired. A tiny star pattern looks attractive.
