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this post was submitted on 11 Aug 2026
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As a person who spent many years in the culinary arts field, I can assure you that most professional bakeries use the same mix you can buy at the store, just shipped in 50 pound bags. The difference is that they use butter instead of oil, heavy cream instead of water, more eggs, and brown sugar instead of white.
As always, the main difference between home cooking and restaurant quality is an irresponsible amount of salt, fat, acid, sugar, and/or heat.
The secret is mayonnaise. Use mayonnaise. Been my mom's secret weapon in chocolate cake for years and it comes out super moist.
that's just eggs, bud.
I love mayo, but this is a horrifying thought. If the secret is mayonnaise then it should stay a secret.
Yeah, it shocks most people when they hear it. But if you think further on it, mayo is essentially oil, egg, and an acid, but mainly oil and egg. Cake mix calls for oil and egg, and so you just substitute a dollop of mayonnaise, and it does a better job of oil and egg.
As far as how much, I have no idea. I'm not a baker. I can cook, but I do not bake.
And for anyone wondering, you do not taste mayo in the cake, that would be terrible.
So no water just cream? Or less water