COCA COLA CAKE - The Southern Lady Cooks - Southern Recipe (2024)

FAQs

Do cake mix and soda really work? ›

The leavening agents in the cake mixes still do their duty, even without oil or egg. The soda is all the liquid you need to turn the powdery mix into a bake-able batter.

When baking with cake mix, you don't need to use eggs, oil or even water! You just need a can of soda pop. The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy.

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

Yet, despite these 'wacky' differences, the cake is a delicious dessert. Why does wacky cake work? An eggless cake batter relies on the gluten structure of the flour and the lift provided by vinegar and baking soda.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Milk's fat and protein add tenderness, structure, and flavor to a cake — all great attributes you want in your baking!

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Which is better for cake, baking soda or baking powder? ›

Baking soda helps baked goods brown better. And that's because browning occurs better in alkaline batters - add some baking soda to a batter with baking powder, and it'll get to work neutralizing acids, turning them alkaline and encouraging browning.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Rich chocolate cake coated in thick chocolate ganache. Delicious decadence in every mouthful.

“Behaviors such as traditional face smashing into the cake can result in severe injury. Some of the decorations on the cake might be inedible.”

In addition, baking soda has a variety of health benefits. For example, it may alleviate heartburn, boost exercise performance, and even whiten your teeth. What's more, baking soda is inexpensive and widely available. It never hurts to have a container on hand.

The cake mixes contained all the dry ingredients of a scratch-made cake, including a rising element. Adding a can of soda activates the mix's dry leavening agents.

However: when baking soda is heated without an acid, carbon dioxide is released slowly which leaves a yucky soapy, metallic tasting cake. This is because baking soda is a base and needs an acid to neutralise it.

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.