Cake batter extract is soluble in water and can be used in a plethora of baked goods. It can flavor creams, ice cream, gelato, cheesecake, and of course, cake batter. It can be used as a replacement for oil. Extracts also tend to have a longer shelf-life than oils.
Cake Batter Extract
Cake batter extract can heighten the texture and flavor of your baked goods. Only a small amount of it is needed to have optimal results, and it lasts for a while before being used. It can add the element of freshly baked cupcakes to basically any dessert.
Cake Batter Extract Flavor
The flavor of cake batter extract is said to almost perfectly resemble that of yellow cake batter. Like when you make a vanilla cake and want to lick the bowl because of how delicious it is, cake batter extract replicates this experience.
But often without the mess that comes from making cake batter from scratch. Cake batter extract is all natural, and can be used in baked goods as well as toppings like frosting.
Cake Batter Extract Substitute
If you do not have any cake batter extract available, and can’t find any, you have a few other options for substitutes.
Making Your Own Cake Batter Extract Substitute
You can certainly buy a substitute for this extract from the grocery store, but you can also make your own cake batter extract almost just as easily. To do this, blend ¾ teaspoon of cake mix, one tablespoon of vanilla extract, and one tablespoon of vegetable oil.
Vanilla extract is a great option for a cake batter extract substitute, as it will still add a slight vanilla flavor. It can easily be found in the baking aisle inside of grocery stores. Extract is more concentrated than ingredients like butter or oil, so it should not be substituted one to one.
When using vanilla extract as a substitute, try using one teaspoon of vanilla extract for every tablespoon of cake mix.
Almond extract also makes for a good cake batter extract replacement. Its taste is even more subtle than vanilla extract. It is also friendly to vegans as it is made from almond oil. When substituting for cake batter extract, you can do so at a 1:1 ratio.
Coconut extract is not as much of a popular substitute for cake batter extract, but it can work just as well as the other two. Especially if you like the aroma and taste of coconut. When using coconut extract for this purpose, use ¼ teaspoon of coconut extract for each tablespoon of cake mix that you are using.
For a Chocolate Flavor
If you decide you would rather have a more chocolate taste to your mix, try using chocolate syrup or cocoa powder.
Many recipes call for cake batter extract. This could mean in baked goods, or in toppings like creams and gelato. The flavor of cake batter extract almost perfectly replicates that of yellow cake mix, making it a great flavoring agent. There are also multiple options for substitutes of cake batter extract.