What is the difference between a cake mix and a cookie mix?


Kurt Olsen

Dessert enthusiasts eat their fair share of cookies and cake. Oddly enough, these two desserts are made of vastly similar ingredients, but the end-product is quite different. It begs the question, what is the difference between a cookie mix and a cake mix?

Fat, flour, sugar, and eggs are all included in cookie and cake mixes. Cookies have a much thicker consistency, forming a dough that you can place, drop, spread on a tray, or make shapes out of in little amounts. Cakes, on the other hand, include more liquids, thus the mix is basically a batter that can be poured.

This article goes into great depth on the differences between cookies and cake mixes. It also addresses an important question that many baking aficionados have. Keep an eye out!

Components of Cookies vs. Cake Mix

The different consistencies of cookies and cake are due to varying ratios of ingredients that go into them. Let’s take a look at all of the ingredients and see what proportions go into preparing each dish.

Different Amounts of Liquid

Cake mixes include a lot of liquids, such as milk and water. These combine the ingredients and make a batter that may be put straight into a baking pan. It also produces bubbles, which ensures that the cake is light, soft, and fluffy.

It’s also worth mentioning that utilizing fats isn’t required when making a cake mix, although it does assist.

Cookies are created from cakes and sweetened bread, however the mixture contains less moisture. A cookie’s batter is mostly made up of lipids, such as vegetable oil and softened butter, as well as eggs. These elements bind the dry ingredients to form a dough that the baker can place, drop, or spread in a pan in small amounts.

The fats in a cookie mix do not evaporate, but instead stay in the dough. They are also in charge of covering the flour particles. To give the cookie its form, they simply seal in the starch.

Leavening Amounts Are Different

A leaven is a material used to make batter or dough expand. This category includes ingredients such as baking powder, baking soda, and yeast. Because a cake is designed to rise more than a cookie, a cake mix contains more leavening than a cookie mix.

The latter, on the other hand, must have a denser, more concentrated structure.

Proportion or Ratio of Ingredients

Even if you’re new to baking, you’ve undoubtedly worked out that the proportion or ratio of components is the most important factor in achieving the desired result. This article is an excellent resource for learning about the components that go into cakes and cookies, as well as their appropriate ratios.

To sum it up, you’ll need a 1:1:1:1 ratio of fat to sugar to eggs to flour for cakes. Meanwhile, the flour-fat-sugar ratio in cookies is 3:2:1. It’s simple enough to remember, but not to bake!

Type of Flour

All-purpose flour is usually used in cookie recipes. They also use nut flours such as almond, hazelnut, and cashew. Cake mixes also use all-purpose flour, but they mostly have cake flour, which is lighter and gives the cake an airy texture.

Technique and Mixing Method

Of course, cookie and cake mixes are more than just their ingredients. The final result is heavily influenced by how the baker handles and combines the components. Consider how creating a cake mix differs from baking cookies.

Cookies Mix

A cookie mix mainly uses the creaming method that involves beating cream and granulated sugar together till you get a light, fluffy and consistent mixture. The quantity of creaming and the amount of spread define the texture of a cookie.

Creaming thoroughly ensures that the sugar dissolves entirely and that the butter remains aerated. Finally, it aids the baker in achieving optimum dispersion. If you want a thinner spread, cream the butter and sugar less.

Unlike cakes, there’s no need to alternate between wet and dry ingredients while making your cookie mix because a smaller amount of liquid goes into making cookies. A cookie mix with a larger fat content, on the other hand, does not need full creaming.

If you overbeat such a mixture, the result will be crumbly cookies.

Bakers may leaven a cookie dough using an agent like baking soda or baking powder, or simply with air and steam. Gluten overdevelopment If a cookie mix has a high fat and low moisture level, this isn’t a big deal.

However, avoid over-mixing your dough since it will result in thick cookies.

Cookie dough is formed by thick cookie mixtures. So it’s not recommended for the baker to use an electric beater since it won’t be able to withstand the consistency of the dough. You may, however, use a motor designed exclusively for mixing the dough.

However, a wooden spoon is often used to combine the components for a cookie mix. It gets tough to mix with a wooden spoon after it has turned into dough after adding enough flour. The baker may then knead it together.

A cookie mix containing eggs or liquid is folded gently but rapidly with flour to prevent gluten overdevelopment. Mix-ins such as almonds or chocolate chips are also incorporated in for the same purpose.

Cake Mix

The ingredients in cake mixes should be well-incorporated with each other, which requires the baker to mix all the ingredients with an electric beater. Cakes also take a lot more care, so following the recipe exactly is essential.

A cake mix may be made in a variety of ways. Let’s briefly go through some of the most popular ones.

Creaming Method

The creaming process is the most often used method for creating cake mixes. It involves incorporating a good amount of air into your cake batter, ensuring that it rises to the maximum. As a result, you get a sturdy finished product that is yet light and fluffy.

Reverse Creaming or Paste Mixing Method

Bakers also employ the reverse creaming or paste mixing process to make cake mixes. It produces a robust, moist cake that is great for slicing and stacking. It involves blending room temperature butter and lukewarm liquids with the dry ingredients until a slight crumble form. The milk is added next, followed by the eggs. This procedure results in a thicker cake.

Blended Way

If you’re using a pre-packaged cake mix or your batter has a larger liquid content, this approach is excellent. First, combine all of the dry ingredients in a mixing dish. The liquids are then added one at a time.

This approach is most often used in commercial kitchens since it is rapid and effective.

Foaming Method

Foam cakes, such as the angel food cake, are made using a unique mixing technique, i.e., the foam method. The baker beats the egg whites here to include as much air as possible. This mixture is stabilized using cream of tartar. Lastly, the baker gently folds in flour to increase the volume of the batter while keeping it perfectly aerated.


To make cookies of a specific flavor, you can throw in nuts, raisins, fruits, white or black chocolate chips, or other elements, without changing the recipe. These components are simpler to include when the mixture is thick.

A cake’s taste and appearance, on the other hand, are determined by various kinds of essence and food coloring.

They may include lemon zest or nuts on occasion. The recipe for chocolate cake calls for reducing the amount of flour and replacing it with cocoa powder, so the recipe for cakes differs according to the flavor.

It’s also worth mentioning that a cookie mix has much less sugar than a cake mix because a cake mix incorporates more sugar for flavor. However, the sweetness in cookie mixes is derived from other ingredients, such as chocolate.


Because of a cake mix’s flowy consistency, you cannot shape it by hand. To make the desired form, the baker will require baking pans.

On the contrary, cookie dough may be placed on top of a baking sheet that has been oiled and lined with parchment paper. The baker may then distribute them as desired. Some people also use ice cream scoops to produce uniformly sized and shaped cookies.

Alternatively, for cookie mixes that form a tough dough, the baker must use their hands to shape them. They may also use cookie cutters to make custom shapes.

Can You Turn a Cake Mix Into a Cookie Mix?

Many bakers encounter the challenge of having leftover cake mix and wonder whether they can be creative with it. Can they make cookies out of it instead of just making another cake or its derivatives, such as cupcakes or cake pops?

You can turn a cake mix into a cookie mix through trial and error. More eggs and oil should be added to the cake batter. You may also add extra flour to form a dough. Mix it nicely to get a thick and smooth consistency, shape it however you want, and bake to get fresh cookies.


There you have it, a true delight for baking fans. This article compares cookies to cake mix in depth. Despite the apparent differences, it’s exciting to know that you can turn cake mix into the cookie mix.

Related Questions

  • Can you make cake out of cookie mix?

    Combine your cookie mix, **1 and 1/4 cup water, 2/3 cup oil, and 3 eggs in a mixing dish and stir on medium until fully combined. Pour into your greased and floured 9×13 pan (I used a glass pan) and bake for 35 minutes on 350 degrees, till toothpick stuck in middle comes out clean.

  • What is cake vs cookie ratio?

    The cake ratio has a 1:1:1:1 ratio of fat to sugar to eggs to flour. The flour to fat to sugar ratio in cookies is 3:2:1.

  • What is a substitute for cake mix?

    White Cake Mix Substitute Recipe

    1. 2 1/2 C. flour.
    2. 1 3/4 C. sugar.
    3. 1 Tbsp.
    4. baking soda.
    5. 1/2 C. powdered milk.
  • Is cookie flour the same as cake flour?

    (When it isn’t whole wheat…) Cake flour isn’t much different, but don’t be fooled — it’s not the same. Cake flour raises the bar on tenderness: With only about 5–8% protein content, using cake flour in your cookies could result in an almost too-soft texture.

  • What is the difference between cake batter and cookie batter?

    A typical cookie batter has three parts flour, two parts fat, and one part sugar. Cake batter is 2 parts each flour and liquid, 1 part each egg, fat, and sugar, plus 1 teaspoon baking powder per cup of flour.

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For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
E-mail: [email protected]