Famous one-egg cake recipe can be made in less than an hour (2024)

FAQs

What happens if I'm one egg short for a cake? ›

You will end up with an edible cake but it will not turn out as the recipe intended because it won't rise so much and the texture will be denser. It's better to add 2oz or 3–4 tablespoons of something wet to replace the missing egg. (Search online for egg replacements).

Tip. A box cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly. But you can save the situation by substituting in some common kitchen cupboard ingredients.

Vinegar and baking soda

Mixing 1 tsp (7 g) of baking soda with 1 tbsp (15 g) of vinegar can replace 1 egg in most recipes. When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy.

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

Use the 1 whole egg the recipe calls for, but reduce any liquid also used (water, milk or oil) by 1 teaspoon once halved.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Silken tofu has high water content, provides multiple nutritional benefits and works as a great egg replacement. Only 60 grams of pureed silken tofu furnish the exact same amount of nutritional benefit that 1 egg possesses.

Bob's Red Mill Gluten Free Vegan Egg substitute is a vegan baking essential made with four simple and clean ingredients: potato starch, tapioca flour, baking soda, and psyllium husk fiber--no grains, soy, gluten or beans.

Consider egg whites: When you're making store-bought cake mixes, you can get away with using just egg whites as your substitute for whole eggs because the mixes usually include other ingredients that help with tenderness and texture. Two egg whites—or 1/4 cup fat-free egg substitute—can replace 1 whole egg.

What if I only have 2 eggs for a cake mix? ›

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don't recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination. Here are recipes using leftover egg yolks.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.