Why the difference? Cake Mix

CLBlakeyJuly 13, 2013

Confession- I cheat when making cakes I start with a boxed mix then tweek it. My question is about the difference between chocolate and white cake. Recently I made a white cake and added a can of blitzed up pineapple it was so moist I couldn't believe it. So I decided to try the same thing with a chocolate cake mix results were not the same this cake was airy and a bit moist. I used the exact same amounts with each cake mix. So Why the difference?

here is the recipe

1 box cake mix
1 can (8 oz) crushed pineapple in juice, undrained and blitzed
1/2 cup water
1/3 cup vegetable oil
3 eggs

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That is interesting. One possible factor could be the volume of the cake mix. As many have noted the amount of cake mix in a box has shrunk in the past decade. Perhaps the chocolate cake mix was one that had the difference of those appr. three ounces more weight in it than the white mix.


    Bookmark   July 14, 2013 at 8:16AM
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There is a chemical difference between white & Chocolate cake. They are not the same thing. Cocoa powder changes the ratio of flour, leavening, liquid, etc and has a different viscosity so moistness, airiness is different.

    Bookmark   July 14, 2013 at 6:10PM
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Deleted due to duplicate

This post was edited by KMBC on Sun, Jul 14, 13 at 18:47

    Bookmark   July 14, 2013 at 6:45PM
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Thanks KMBC.....I guess I will have to keep playing if I want a super moist chocolate cake then. I was wondering if it was the cocoa. I know adding more pineapple won't work I will have to try pudding and sour cream next time.

    Bookmark   July 14, 2013 at 11:35PM
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