How to Substitute Soda for Water in Cake Mix

By Fred Decker

Cake mixes provide a quick, easy dessert for those days when something scratch-made simply isn't an option. Most home bakers know a few ways to vary the mix, either to improve its flavor and texture or to reduce the fat and calories. Using a soda in the mix can accomplish those aims, depending whether it is used to replace just the water or the eggs and oil as well.

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Soda may be substituted for water in cake mixes.

Step 1

Prepare the cake mix as usual, but substitute soda for the amount of water called for on the box. The soda provides a degree of extra leavening from its bubbles, making the cake rise better and providing a lighter texture.

Step 2

Use the soda to add a complementary flavor to the cake. Cola and root beer can be used with chocolate cake, for example, while cream soda or lemon-lime are compatible with white or yellow cakes.

Step 3

Reduce the fat in a cake by using soda to replace the oil and eggs, as well as the water. The cake will still have a tender and moist crumb, but will be somewhat chewier than usual. A diet soda may be used rather than regular soda, which will further reduce the total calories in the cake.

Step 4

Pour the modified batter into cake or muffin pans and bake according to the directions on the box. Cool completely before frosting or packing.