Extracts are more concentrated than flavorings, so you should generally use less extract than flavoring. Since extracts are more concentrated, however, they typically create richer, more natural tastes. To experiment with different extracts, consider starting with a cake recipe that already contains vanilla extract. Replace half of the vanilla with the extract of your choice to introduce a subtle hint of the new flavor.
Melted chocolate is a popular choice, but it can be a difficult ingredient to work with. Since the ingredient is so heavy, you will likely need to balance the extra weight with additional beaten eggs or other raising agents. Consider scraping out the inside of a vanilla bean instead of using vanilla extract. As a general rule, 2 inches (5 cm) of vanilla bean equals 1 tsp (5 ml) of vanilla extract. Chopped ingredients, like nuts, fruits, or large pieces of chocolate can be used and typically retain their form instead of mixing into the batter. Note that fruit can make cakes more moist, however, since the juices tend to seep into the batter as it bakes.
There are two types of unsweetened cocoa powder: Dutch-processed and natural. The former has a lighter flavor and should be used in cake recipes calling for baking powder or other acidic ingredients. The latter can have an intense, bitter taste and should be used in recipes calling for baking soda. [1] X Research source
You can generally swap out half to all of the water when using dairy-based or water-based liquids, including brewed coffee, milk, and juice. For alcohol-based liquids, however, you should replace no more than half of the water with your liquor or liqueur of choice.
Popular choices include cinnamon, ginger, nutmeg, cloves, and allspice. Of these additions, only cinnamon should be used in relatively large quantities (up to 2 or 3 tsp [10 to 15 ml]). The others tend to be more potent when used in excess.
Typically, you should use one small box of instant pudding in the flavor of your choice for one standard box of dry cake mix. You may also wish to add an extra egg to help balance out the extra weight since eggs can serve as raising agents.
Instead of using vegetable oil, use equal amounts of melted butter since butter has a richer taste. Depending on the recipe, you might be able to add as much as twice the amount originally called for, but doing so will also introduce more moisture into the cake. Consider cracking an extra egg into the batter. Eggs are another ingredient capable of enhancing the tastes already in your batter, and adding an extra egg can also make cakes fluffier.
The resulting cake will retain the flavor of the syrup while also becoming more moist. For a simple fruit syrup, consider mixing 2 to 3 Tbsp (30 to 45 ml) of any fruit jam or preserve with enough hot water to dissolve it into liquid form.
Choose a filling that can hold its form beneath the weight of the cake’s upper layers. Buttercream icing is popular, but jams, canned pie fillings, and canned cake fillings also work well. For most fillings, you should spread an even 1/4 inch (6 mm) over the top surface of the bottom layer before placing the next layer over it.
Like cake batter, you can also alter the taste of the frosting using extracts or liquid flavorings. Add the ingredient in small amounts, however, to prevent the frosting from becoming too runny. Moreover, you should also opt for artificial extracts or naturally clear flavorings if you do not wish to tint the final color of the frosting.
Look for inspiration everywhere and jot down the ideas as they come. Inspiration often strikes when you eat other foods, learn about unique ingredients, or hear about intriguing cakes. Additionally, your sense of smell is connected to your sense of taste, so don’t dismiss ideas derived from candles or other pleasant scents, either. Experimenting when the pressure is low can also embolden you. Avoid testing new ideas when baking cakes for special occasions and consider halving the recipe to create less waste if your test fails.
Instead of looking for an exact recipe to duplicate, focus on the proportions and ingredients used to produce certain flavors. Doing so can give you an idea of how much to add of which ingredients when you start experimenting with your own cake recipe.
Counteract unwanted effects by adding other ingredients to balance them out. For instance, cocoa powder adds weight and dryness to a cake, so you would need to add more of your raising agent and more moisture to neutralize these effects. Note that you may also need to learn about some of basic ingredients; otherwise, you won’t know which ingredients to use when balancing out the negative effects of your flavor additions.
This is especially important when you add flavors directly to the batter. You can easily build up weak flavors, but if you accidentally add too much of any one taste, you won’t be able to cut that flavor back down. After adding each new flavoring ingredient, taste the batter and determine if it needs more. When adding multiple flavors, ask yourself if the flavors balance each other or if you need to alter the proportions further.
Be your own critic. Ask yourself if the cake tastes the way you hope it would, and if it doesn’t, try to figure out the cause. The flavor combination may not work at all, but oftentimes, the taste can improve with some alterations. It’s possible that you added too much or too little of one ingredient. Alternatively, you might decide to swap out one ingredient for another—for instance, melted chocolate for cocoa powder. Ask others to critique your cake, as well. Since they didn’t bake it, they may not be able to help you alter the recipe for future reference, but they can at least give you an honest opinion about the way it tastes.
