If you’re a baker, you know how frustrating it is when your cake batter extract runs out.
Cake batter extract is an essential ingredient in many baked goods, but what do you do if not available? We have the answer!
Our substitute for cake batter extract can be used to make delicious cakes and cupcakes without any hassle.
It also comes with some great advantages to help your baking business grow.
These Cake Batter Extract alternatives have no artificial flavors or colors, so they won’t affect the taste of your desserts at all.
You can use this product on its own or mix it with other ingredients to create new recipes!
What is cake batter extract? What does cake batter extract taste like?
Cake Batter Extract is an all-natural flavoring that tastes just like cake batter! It’s excellent in not only baking applications but also in making candy and frosting.
It’s sweet and buttery with vanilla undertones. It can be used in different applications to add a delicious flavor to your baking.
Finally, an extract that tastes like the real thing!
Cake Batter extract has a sweet, creamy taste that bears a close resemblance to the cake batter. It’s very smooth and flavorful, with hints of vanilla and a buttery aftertaste.
What is in cake batter flavoring?
Cake batter flavoring is a type of flavoring used in cakes. It is usually made with artificial flavors and sometimes includes dairy.
The most common type of cake batter flavoring is generally known as “Duncan Hines Cake Mix Flavor,” which contains the following ingredients:
Corn syrup, partially hydrogenated soybean oil, salt, dextrose (sugar), artificial flavors, mono, and diglycerides.
What can I substitute for cake batter extract?
There are a few substitutes for cake batter extract. For example, you can use vanilla extract, almond extract, or lemon extract.
If you’re looking for a chocolate flavor, you can use cocoa powder or chocolate syrup.
You can even make your own substitute for cake batter extract. Blend together 3/4 teaspoon cake mix, 1 tablespoon vanilla extract… and 1 tablespoon vegetable oil.
Best Cake Batter Extract Alternatives
1. VANILLA EXTRACT- Best Cake Batter Extract Substitute
If you’re looking for a substitute for cake batter extract, vanilla extract is a good option. It will give your baked goods a subtle vanilla flavor.
Vanilla extract can be found in the baking aisle of most grocery stores. Store-bought versions are made by steeping vanilla beans in alcohol and water.
It’s important to know that extract is made differently than oil or butter, which means it can’t be substituted one-to-one. The concentrated extract flavor means you only use a little bit, and it lasts longer than other ingredients.
Vanilla extract is a very popular choice. A rule of thumb when using vanilla extract as a substitute for cake mix is to use 1 teaspoon of vanilla extract for every tablespoon of cake mix.
2. ALMOND EXTRACT- 2nd Best Choice To Substituting Cake Batter Extract
Almond extract is another good replacement for cake batter extract. Almond extract is vegan friendly and made from almond oil.
Almond extract is very popular in the baking world. It is most commonly used for cakes, cookies, ice cream, and beverages.
You can substitute almond extract for cake batter extract at a 1:1 ratio.
3. COCONUT EXTRACT- A Decent Alternative to Cake Batter Extract
A third option would be coconut extract. This substitute is not as commonly used, but it does work. It’s best to use 1/4 teaspoon of coconut extract for every tablespoon of cake mix you are using.
Coconut extract makes from the flesh of coconut that is ground into tiny bits then mixed into water or other liquid. This extract can be used in cake batter for amazing taste and amazing coconut scent.
So, what are you waiting for? Try to use it now and enjoy the sweet flavor of coconut.
The best part about Coconut extract is -It is available in every baking supply store. You can also make it by yourself.
To make coconut extract, you need the following ingredients: 500ml of water, 120ml of coconut milk, 1 tsp. Of lemon juice and 1 tsp. Vanilla extract.
Put all ingredients in a saucepan and stir over low heat until completely combined.
Read More- Best Coconut Sugar Substitutions
Then, take it out from the saucepan and strain the mixture with cheesecloth to get the extract in liquid form.
The remaining solids in the cheesecloth can be used to ice your cake or other baked goods for an amazing coconut flavor.
You should keep the extract in a glass jar and store it at room temperature for its best use for up to 1 year.
Use coconut extract in your familiar recipes for baking or cooking. You can use it in almost every sweet recipe like cocktails, smoothies, blended coffee drinks, etc.
Generally, you can use any type of extract as a substitute for cake mix; however, some extracts may not work well with the different types of cake.
Read More- Best Substitute for Peppermint Extract
How to Make Cake Batter Flavoring At Home (Homemade Cake Batter Extract)
Making cake batter flavoring at home is easy. You will need:
1 cup of water
1/2 cup of sugar
1 teaspoon of vanilla extract
In a small saucepan, heat the water and sugar until the sugar is dissolved. Remove from heat and stir in the vanilla extract.
Allow cooling before using. This makes the equivalent of 1 bottle of McCormick’s Cake Batter Flavoring.
Is McCormick cake batter flavoring the same as butternut flavoring?
McCormick cake batter flavoring and butternut flavoring are not the same things.
Cake batter flavor combines butter, vanilla, and other ingredients for a sweet vanilla taste. Butternut flavoring is primarily composed of artificial vanillin (artificial vanilla) with some rice solids and other ingredients.
Most people who have tasted both reports that butternut tastes closer to real vanilla than McCormick’s cake batter flavor. The cake mix is just flour, milk powder, baking powder, salt, and sugar.
best cake batter extract
Cake batter extract recipe
1 cup water
1/2 cup butter
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1. Heat the water and butter in a saucepan.
2. Stir in the sugar, cornstarch, and vanilla extract.
3. Cook the mixture, constantly stirring, until it thickens and boils.
4. Pour the mixture over the cake batter.
5. Bake for 45 minutes.
6. Cool the cake and spread the icing over it, if desired.
FAQs Related to Cake Batter Extract & Its Replacements
Q1. Does cake batter extract have calories?
Since the amount of calories in cake batter extract can vary depending on the brand.
However, most versions of cake batter extract are relatively low in calories, with some containing as few as 5 calories per serving.
Q2. Is cake batter extract vegan?
Look at the ingredients in your baking extract, and you might be surprised to see that it contains alcohol. Well, not all extracts are vegan or even vegetarian.
Vanilla extract, for example, is traditionally made by soaking vanilla beans in alcohol and water. The extraction process can take months and involves thousands of vanilla beans.
Luckily, some extracts don’t use animal products and can be enjoyed by vegans and vegetarians.
Baking extracts that are alcohol-free and vegan:
· Almond extract (which is made with bitter almonds)
· Lemon extract (which is made with lemon oil)
· Orange extract (which is made with orange oil)
· Coconut extract (which is made with coconut oil)
· Rum extract (which is made with rum)
· Vanilla, peppermint, and maple extracts are vegan because they’re made with vanilla, peppermint, or maple syrup.
Yeast extracts are also vegan. You’ll often find yeast extracts in marmite, vegemite, and miso.
Q3. What is the difference between butter flavoring and butter extract?
The difference between these two ingredients is that butter flavoring leaves a greasy texture and butter extract leaves a creamy texture.
Both come from the same source: butter.
Butter extract contains real butter, while butter flavoring does not. The butter extract leaves a creamy texture, while the butter flavoring leaves an oily residue. Both are used in food products, but butter extract is preferred for authenticity.
Both ingredients are safe for consumption and work well in food products, but butter extract is preferred in baked goods.