recipe using cake mix
The Best recipe using cake mix
What really makes this recipe special is how well it works for both special occasions and everyday eating. Whether you’re hosting a small gathering or just want a quick dessert after dinner, this cake mix comes together fast and always impresses. My family loves it because it’s not too sweet, not too heavy, and it’s something we can all enjoy without feeling guilty. And the best part? It’s a healthier option than you might think—it’s packed with whole grains and natural ingredients, so it’s a great way to get a little extra nutrition without sacrificing taste. Plus, it’s always a hit with kids, so it’s a win-win for everyone.
Cake Mix Cheesecake with Berry Topping
A creamy, no-bake cheesecake made using store-bought cake mix, topped with a fresh berry compote for a delightful dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 box (15.25 oz) cake mix (chocolate or vanilla)
- 1 cup (225g) granulated sugar
- 1 cup (240ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) sour cream
- 1 tsp vanilla extract
- 1 cup (150g) mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp (15g) granulated sugar
- 1 tbsp (12g) cornstarch
- 1 tbsp (15ml) lemon juice
- 1 tbsp (15ml) water
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease an 8×8-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, mix the cake mix, sugar, and oil until well combined. Add eggs one at a time, mixing well after each. Stir in the sour cream and vanilla extract until smooth. -
3
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly. -
4
While the cheesecake is baking, prepare the berry topping. In a small bowl, combine berries, sugar, cornstarch, lemon juice, and water. Blend until smooth. -
5
Once the cheesecake is done baking, let it cool to room temperature. Once cooled, spread the berry topping evenly over the top of the cheesecake.
🔧Equipment
- Mixing bowls
- Whisk
- Food processor or blender
- Loaf pan (8×8 inches)
- Parchment paper
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter texture, replace half the oil with Greek yogurt.
- Ensure the berry topping is well blended to avoid chunks.
- Chill the cheesecake in the refrigerator for at least 2 hours before serving for a firmer texture.
Variations
- Add a sprinkle of crushed nuts or a drizzle of chocolate ganache on top for extra flavor.
Watch Video Of How Cake Mix Cheesecake with Berry Topping Works
❓ Frequently Asked Questions About Cake Mix Cheesecake with Berry Topping
How do I make the best vanilla cake using store-bought cake mix?
To make the best vanilla cake with cake mix, follow these steps: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or use parchment paper for easy removal. In a large bowl, mix the cake mix with 1 ½ cups of warm water until smooth. Add 1 ½ teaspoons of vanilla extract, ½ cup of vegetable oil, and 1 cup of milk (or a mix of milk and water if preferred). Stir well to combine. Pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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Can I substitute ingredients in the cake mix recipe, and if so, what are the best replacements?
Yes, you can substitute some ingredients, but keep the overall ratio close to the original recipe. For example:
– Milk: You can use any liquid like almond milk, coconut milk, or even yogurt.
– Oil: Butter or melted margarine can work, though butter may make the cake denser.
– Vanilla Extract: Use 1 teaspoon of pure vanilla extract if you don’t have any.
– Eggs: Skip them if you’re making a vegan version, but a flax egg (1 tbsp ground flaxseed + 3 tbsp water) can work.
– Sugar: For a less sweet cake, reduce the sugar by 1-2 tablespoons, but the texture may change.
– Flour: If you have a different flour (like whole wheat), mix it with all-purpose flour in a 50/50 ratio.
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What if my cake mix cake turns out dense or dry?
A dense or dry cake mix cake can usually be fixed with these adjustments:
– Overmixing: Gently fold in the ingredients until just combined—overmixing can make the cake tough.
– Too much liquid: If the batter is too thick, add 1-2 tablespoons of milk or water gradually until it reaches a pourable consistency.
– Not enough fat: If using butter instead of oil, ensure it’s melted and well incorporated.
– Underbaking: Check the doneness with a toothpick—if it comes out wet, bake 2-3 minutes longer.
– Cool too soon: Let the cake cool in the pan for 10 minutes before transferring to a rack, or it may collapse.
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How can I make my cake mix cake moist and tender?
For a moister and tender cake, try these tricks:
– Add an extra egg: Mix in a second egg (or a flax egg for vegan) to help bind the batter.
– Use buttermilk or sour cream: Replace some of the milk with buttermilk or Greek yogurt for extra moisture.
– Reduce baking powder/soda: If your mix has too much, reduce it by ¼ teaspoon to prevent a gummy texture.
– Brush with simple syrup: After baking, let the cake cool slightly, then brush the top with a mixture of equal parts sugar and water (simmered until dissolved).
– Store properly: Keep cakes in an airtight container at room temperature or refrigerate for up to 3 days.
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Can I make a layered cake from cake mix, and what’s the best way to do it?
Yes! Here’s how to make a delicious two-layer cake from cake mix:
1. Prepare the pans: Grease two 9-inch round pans or use parchment paper.
2. Make the batter: Follow the package instructions for one mix, then add 1 ½ teaspoons of vanilla extract, ½ cup oil, and 1 cup milk.
3. Bake one layer: Bake one pan for 25-30 minutes (or until a toothpick comes out clean). Let it cool in the pan for 10 minutes, then transfer to a wire rack.
4. Prepare the filling: Mix ½ cup powdered sugar, 1-2 tablespoons milk, 1 tsp vanilla, and 1 tsp lemon juice (or another flavoring) until smooth.
5. Assemble: Place the first layer on a cake stand or plate, spread the filling evenly, then add the second layer. Smooth the top and bake the second layer for another 25 minutes (if needed) or until fully set.
6. Cool and frost: Let the cake cool completely before frosting with buttercream (mix 1 cup softened butter, 2 cups powdered sugar, 2-3 tbsp milk, and 1 tsp vanilla). Frost between layers and decorate as desired.
