cake recipe with cake mix and soda
The Best cake recipe with cake mix and soda
This recipe is perfect for all kinds of occasions. Itās great for birthdays, movie nights, or just when you want something light but still indulgent. My grandkids always ask for it after church, and I always have some ready because itās so simple to make ahead. Plus, itās a great way to use up soda you already have in the pantry. The health benefits are kind of surprising tooāitās low in sugar if you use a lower-sugar cake mix, and itās just a quick way to get some fiber and a little bit of protein from the eggs. Iāve even made it with whole wheat mix for the kids, and itās just as good. Itās that kind of recipe that feels like a little treat without the guilt, and honestly, itās a staple in our house.
Soda-Powered Cake Mix Cake
A light, airy cake made using a boxed cake mix and a splash of soda for a tangy twist. Perfect for a quick treat!
š„Ingredients
- 2 boxes (19.5 oz each) cake mix (vanilla or chocolate)
- 1 cup all-purpose flour
- 1 Ā½ cups buttermilk
- Ā½ cup vegetable oil
- 1 cup unsweetened apple juice or cola (Diet or regular)
- 1 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp vanilla extract
- Ā½ cup powdered sugar (optional, for extra sweetness)
šØāš³Directions
-
1
Preheat oven to 350Ā°F (175Ā°C). Grease and line two 6-inch round cake pans with parchment paper. -
2
In a large bowl, whisk together the cake mix, flour, baking powder, and baking soda. -
3
Add buttermilk, vegetable oil, apple juice or cola, and vanilla extract. Mix until smooth. -
4
If desired, stir in powdered sugar. Pour batter evenly into prepared pans. -
5
Bake for 20ā25 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack.
š§Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Oven
- Cake pans (8-inch round or two 6-inch rounds)
- Spatula
šNutrition Facts (per serving)
šNotes
Tips
- For extra moisture, replace apple juice with lemon-lime soda for a fizzy twist.
- Use a stand mixer or hand mixer for a smoother batter.
- Store in an airtight container at room temperature for up to 3 days.
Variations
- Add Ā½ cup crushed graham crackers or chocolate chips to the batter for extra flavor.
- Serve with a dusting of powdered sugar or fresh berries.
Watch Video Of How Soda-Powered Cake Mix Cake Works
ā Frequently Asked Questions About Soda-Powered Cake Mix Cake
How long should I bake the cake made with cake mix and soda for?
The baking time for a cake made with cake mix and soda can vary slightly, but generally, it should be baked for 20ā25 minutes at 350Ā°F (175Ā°C). Use an oven thermometer if your oven isnāt accurate, and check with a toothpickāit should come out clean when done.
Can I use any type of soda in this recipe?
Yes! You can use any carbonated beverageādiet soda, regular soda, sparkling water, or even lemon-lime soda. Just ensure itās chilled before mixing, as warm soda can make the cake too dense. Avoid non-carbonated liquids like milk or water for best results.
Why does my cake mix cake turn out dense or flat?
A few common reasons include:
ā Overmixing (mixing too long after adding the soda causes gluten to develop too much).
ā Not enough baking powder/soda (check the mix for freshnessāold ingredients lose potency).
ā Soda temperature (using warm soda dilutes the leavening agents).
ā Oven temperature (too low = underbaked; too high = burns before setting).
Try folding gently (just until combined) and ensuring your ingredients are at room temp.
Whatās the best way to store the cake?
Store the cake in an airtight container at room temperature for 2ā3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. If freezing, let it cool completely, wrap individually in plastic, then seal in a bagāthaw at room temperature.
Can I make this cake ahead of time and bake it later?
No, itās best to bake the cake right before serving (or within 1ā2 hours). The soda reacts with the baking powder/soda, so delaying baking can lead to a dense, flat texture or even a sour taste. If you must prep, assemble the batter and refrigerate (covered) until ready to bake.
