I found this recipe on CakeCentral.com— I really like it for carving cakes….especially cakes that are tapered at the bottom (Topsy turvy cakes, Pillow Cake, etc.).
* If you are using Betty Crocker or Pillsbury brand cake mix that contain pudding in the mix DO NOT add the additional box of pudding.
*I often double this recipe.
This cake mix recipe is a great one to keep on hand as it is delicious, has a tight crumb, and can be whipped up in no time. The addition of pudding to the recipe as well as sour cream lends a nice texture and makes for a nice, sturdy cake.
This recipe has been popular for years, and I first learned of it on Cake Central. We’ve had great feedback on this cake as well. Enjoy!
Chocolate Durable Cake (Doctored Cake Mix)
This moist and delicious Chocolate Durable Cake recipe is a great choice for carving, stacking, and fondant.
Ingredients
- 1 chocolate or Devil's Food cake mix ( I like to use Duncan Hines)
- 4 egg whites
- 1/2 cup water
- 1/3 cup, plus 2 Tablespoons vegetable oil
- 1 small pkg (3.9oz.)(110g.) of instant chocolate pudding mix (just add the powder, do not make pudding)
- 1 cup sour cream
Instructions
Preheat oven to 350
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Bake at 350 for 30 – 35 minutes
Notes
- I found this recipe on CakeCentral.com--- I really like it for carving cakes....especially cakes that are tapered at the bottom (Topsy turvy cakes, Pillow Cake, etc.).
- If you are using Betty Crocker or Pillsbury brand cake mix that contains pudding in the mix, you do not need to add the additional box of pudding. *I often double this recipe.
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When you say a small box of pudding mixture can I ask what size box ?
Hi Genelle–sorry about that! I buy Jell-o brand and there are only 2 sizes :0) –The small box is 3.9 oz. (110g)
Hi, when you say Jello-o brand those it comes in powder ? sorry…. :(
Hi Nona, yes, it is a powder
Hi BeBe,
I will try this recipe soon, Are these ingredients besides the ones from the box?
Should I follow the box instructions and then add the ones from you recipe?
Sorry just trying to do it the right way.
Thanks
Nona
Hi Nona, I see how that might be a question. You would use the recipe above and not the ingredients on the cake mix box.
I use this recipe all the time. It makes a wonderful cake and perfect for carving. With my busy schedule, it’s great to put the “almost” home-made tricks to use!
When I do my recipe I also add to it. 1 cup sugar, 1 cup cake flour, 1 tsp salt, 1 tsp vanilla, and 1 envelope of instant coffee powder…It is awesome
Melissa, I used this cake recipe (using the Duncan Hines mix – which I was able to find in our Australian Woolworths supermarkets), and it was amazing!
My husband doesn’t usually like chocolate cake because it’s too sweet for him, but he ate quite a few slices of this one, with whipped Baileys chocolate ganache filling!
I used the recipe to make a 3D car cake for a friend’s birthday, and was very pleased at how it carved, and was able to hold the fondant, and was still moist and delicious. Thankyou for sharing your recipe!
Rachel, Thanks for your post. I’m so glad to hear it! The Bailey’s chocolate ganache sounds awesome!
Hi Melissa!
I already have a favorite Devil’s food cake recipe. Can I use that instead of the cake mix then from there i’ll add the other ingredients? Thanks!
We have never tried that so I’m not sure if that would work for you.
I have two questions. The first refers to Rachael Pollington’s response: she said she tried this recipe with ‘whipped Bailey’s chocolate ganache filling’, I was wondering when and how to infuse flavors with ganache/buttercream. I typically brush my cakes with simple syrup then wrap & freeze a little before I tort/layer. I’ve heard of people ‘enhancing’ their cakes by substituting the simple syrup with a light drizzle of gran marnier, champaign, baileys, etc or infusing the flavoring with their buttercream but never ganache. I probably wouldn’t want to drizzle baileys on my cake, use the ganache/baileys filling, then cover with baileys flavored buttercream :) but I am curious if all of these methods are common practice in the world of cake?
My second question is about the above recipe (which looks delicious by the way-I plan on trying it soon) do most professional decorators use variations of box mixes these days? For stacking/carving wedding, grooms, and specialty cakes you need a dense cake (like a mud cake, wasc (cake central), or the one above? Until now most of my information has come from several different websites some say must use a dense cake for stacking while others say that’s what the dowels and separators are for. Thanks in advance, having all the info in one spot will make things so much simpler for me!
I only have a question about how many times I would have to repeat this recipe in order to get enough to fill a half sheet cake. I have made this recipe for quarter sheet and circle cakes but never one quite that big. I don’t feel like double would be enough but I don’t know if maybe someone could tell me better. Thanks so much!
Hi Cathy, this recipe makes 5 cups batter and you will need 13 to 14 cups batter to make a 12 x 18 half sheet cake. You will need to triple the recipe to have the amount you need……..you’ll have a bit left over for cupcakes:)
Thank you so much BeBe, I would have never figured that out lol!
How far in advance can u make and freeze cakes and cupcakes as well as buttercream and still have a fresh tasting cake?
Hi Fran, we use ours by the 2 month mark and they are fine. Just be sure to wrap in plastic wrap then aluminum foil . Write the date on the aluminm foil so you will definitely know how old it is. We have eaten layers at 3 months that were fine, we just make 2 months our cut off.
If I was to make a topsy turvy the exact size of the tutorial on ur website would I double or triple ur recipe? How long does the batter last outside the oven before it won’t cook properly? I only have one pan for each size so I don’t want to waste batter if it doesn’t last long! Please let me know ASAP! I’m making a topsy turvy cake in 2 days!
Hi Cindy, You would need to triple the recipe. You will have some unused batter for cupcakes or another layer that you can freeze for later use. I think it can be left out an hour and be ok. You can also refrigerate it for a short while and it will bake up just fine. It is a little more difficult to spread in the pan when cold. Good luck with your cake.
Okay, I made this cake, and while the taste is excellent, they came out SUPER flat! Did I do something wrong? I used the Duncan Hines Devil’s Food Cake mix and put the batter in 2 x 8-inch square (s-inch deep) Wilton Aluminum pans. When they first came out, they were the perfect height and I was super excited, but as they cooled, they shrank to maybe half that (could even have been less…they are about 3/4 to 1-inch thick).
Hi Caitlin, I’m sorry. It sounds as though they were under baked. Did a toothpick stuck in the center of the cake come out clean? Also, if you lightly press the cake with one finger and it springs back without leaving an indention this also indicates it is done. What do you think about this possibility?
I tested with one of the Wilton metal cake testers and it was clean. When I looked at the top, it looked nice and smooth, and it was springy to the touch :( Maybe I just used too little batter in each pan? They did rise in the oven to the upper limit of the pan, but is this recipe for one pan or two?
After (much) further research, I am thinking it may have been due to altitude. I made some cookies the other day and they were very flat as well, though obviously well done. I am at 4688 feet above sea level, so I am going to try this cake again but make some adjustments for altitude. I have never done this before, so any suggestions would be useful!! Thanks in advance.
Hi Caitlin, yes this recipe is for two 8 or 9 inch pans.
I think you are right, you are going to have the challenge of high altitude baking. I’m sorry that I don’t have first hand experience with this but this is a link that looked like it might be helpful.
http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html
You might want to post a question about this on the Forum and see of any of our members have helpful information.
Hi Melissa
I tried this cake tonight and was very disappointed. I followed the recipe to a tee and even though it gave all indications it was cooked; when I released from tin if caved in and fell apart. I had a bit left over and make some cupcakes and they came out perfectly. Where did I go wrong?
Thanks Kirsten CD
Kristen- I’m so sorry that this happened. How large of a cake pan did you make? Since your cupcakes came out fine, it sounds like it just didn’t cook all the way through. Next time, I would try greasing and flouring a rose nail to use as a heating core. Just place it in the pan upside-down and pour in your batter. You may also want to reduce the oven temperature slightly (for example, bake at 325 rather than 350).
Hi Melissa – Thanks for the advice. I’ll give it another go.
I live in Arizona and I also had the same problem with the cake looking beautiful when it came out and I checked it with a toothpick etc. and it was baked. But when it cooled it sank. I was real disappointed, had to go to the store and get more cake mixes just to get the cakes done in time for the customer. I am thinking about trying it again tomorrow for some cakes that are due on Thursday.
Hi Melissa – I’m unable to find chocolate pudding mix in my country… would the cake be durable without it? Is there any thing I can substitute with?
Can you use egg whites in a carton for this recipe or will it be too moist? Is it better to stick with the egg whites, au natural? Also, do the egg whites, water and sour cream need to be room temp? Thanks for your advice!
Hi Jennifer, I haven’t used egg whites from a carton for this but I think it would be fine. I have my eggs at room temp but the water and sour cream are not.
Hi Melissa,
If I use Pillsbury or Betty Crocker mix, can I omit the pudding mix since it already has pudding in it?
Thanks!
Hi,
Quick question – do you use a fan focrced oven. Just trying to convert temperatures to celsius, but not sure if your 350 is for fan forced or not.
Thanks!
Avril :)
Hi Avril, we do use a convection oven (fan forced) so the temperature is 325 degrees for us.
Hi Bebe,
Thanks so much for getting back to me so quick – appreciate it.
My next qestion might be a silly one, but in regards to the instant pudding, do I only mix the powder in, or do i pre-make it.
-Avril
Hi Avril, You just mix the powder in. Do not make pudding. I’ll make that chang to the recipe. If you have that question I’m sure others will also.
Hi,
I need to do a carved sneaker cake, but she wants a Vanilla cake. Can I use this same recipe with Vanilla Cake mix and Vanilla pudding mix?
Thanks
Mallory
Hi Mallory, here is a link to the Durable Cake for Carving from the recipe section. https://www.mycakeschool.com/recipes/durable-cake-for-carving/
We like to use Duncan Hines or a brand that does not have pudding in the mix since you will be adding a box of pudding .
Thank you Bebe!!
Oh I had one more question. Am I right to assume since these cakes are dense enough for carving that also means they are dense enough to withstand fondant?
Hi Mallory, Yes, it will hold up well to fondant. The White Almond Sour Cream recipe which is also a doctored cake mix with flour, sugar and sour cream added to the mix is also dense enough for fondant and some carving……just wanted you to know.
Oh Great!! Thank you so much, I had an experience once with a cake and it buckled under fondant, so I tend to be extra sure so it dose not happen to me again. Thank you!!
hi i use this cake add coffee pd. then top it with choc gauche. the pastry pride with coffee pd. Kuala, and pd sugar enough to make a paste whip pastry pride until stiff add rest use 2 d tip and make swirl. so good. i only do cupcakes.
Patricia- that sounds wonderful!!
I am making a 2 teir cake with 6 in. and 9 in. wilton pans. Should I triple this receipe?
Hi Ardis, you should be fine with doubling the recipe.
Will this one recipe be enough for two 8 in. cakes?
Hi Anny, yes, two 8 inch layers
would you say this recipe is enough for a sheet cake size 9 x 13?
Hi Nadeen, you would need to double the recipe to have enough for your 9 x 13
thx for the quick reply :)
one more question: this may sound stupid. to double the recipe that means to use two cake mixes and two instant pudding mix, right?
Hi Nadeen, yes that is right ………everything twice. I prefer to use Duncan Hines for this because it does not have pudding in the cake mix.
would it be ok to use Betty Crocker though?
i couldn’t find Duncan Hines
Hi Nadeen, yes, it will be fine to use Betty Crocker cake mix but since it has pudding in the mix, do not add the box of pudding or you would have double pudding.
You could also use the Chocolate Sour Cream Cake recipe (a doctored Cake Mix) in the Recipe Section. It would be dense enough for carving and fondant. I like it very much.
Is this recipe for the old- 18.25 ox boxes of cake mix or the ones with less ?
Thanks
Hi, Renee, we use the current cake mix weight without any changes in the recipe. We do have members who like to add cake mix from a second box to bring the amount used back to 18.25 ounces.
Hi Melissa and Bebe I would like to try this recipe but can you please tell me which instant chocolate do you use?
Thanks
Hi Bequi Cakes, we use JELL-O instant pudding and pie filling, the chocolate or chocolate fudge flavor.
Could I use whole eggs (whites and yoks)? how many?
Hi Joelma, Two egg whites equal 1 whole egg so you would use 2 whole eggs.
The egg whites help to add structure to the cake, but I think you will be fine unless you are doing a lot of carving such as a topsy turvy cake.
Thanks. Just pulled a batch out of the oven. Baking my second batch now as I need 3 layers. I added 4 whole eggs :) It worked. It is a fluffy cake but I changed my mind about carving so it will be fine.
Great, thanks for letting us know.
Hi
I am going to use this recipe in a Wilton ball pan – is 1 quantity of the mixture sufficient or should I double it? Many thanks.
Hi Rachel, this recipe will give you 4 to 4 1/2 batter and that will be enough for the Wilton ball pan. Here is a link to ball pan instructions, http://www.wilton.com/downloads/paninstructions/2105-2044SoccerBall.pdf
Have you used the ball pan before? I bake at 325 degrees and use a rose nail in the pan. It takes a long time to bake so toward the end of baking I cover with aluminum foil to help prevent it from becoming too dark.
Thanks so much!
Hello BeBe & Melissa, I’ve never made this recipe before, and I know I would need 11-12 cups for an 11×16 pan. How much batter does this recipe make? Do you think double batch is enough? Thank you!
Hi Fran, I think this recipe makes a little over 4 cups batter, so you would need to triple the recipe.
Thank you, BeBe!
Hi Ladies
With this cake recipe, one doesn’t have to add cake flour to it to make dense enough to carve? I was asked to make a 3D cake and it calls for 2 -9×2 inch rounds, would I have to double this recipe to fill that amount? thanks for your help
Stella
Hi LADIES
I re read my question and I meant to ask not state the following:
does one need to add cake flour to this recipe to make it dense enough to carve? Can I use boxed white eggs? not to sound cheap but I hate wasting eggs if I’m only using the yolks or whites, so I was wondering if by using pure egg whites from the carton would be ok, I would just measure enough for the 4 whites called in this recipe… thank you
Stella
I have another question for you although someone kind of asked earlier I didn’t see a reply to her. Why use a cake mix with out pudding when you are going to turn around & put a box of pudding in the mix. It can be difficult to find cake mix without pudding in it especially since I have to send my husband or daughter & son-in-law shopping for me. They said they didn’t even know anyone ever made cakes without pudding in them. Thank you.
Hi Alberta, When you add pudding mix to a cake mix (that does not have pudding in the mix) it will be more dense than using a pudding in the mix cake mix. Duncan Hines brand does not have pudding in mix. Is it unavailable in your area? It is fine to use Pillsbury or Betty Crocker brands that have pudding already in the mix, just do not add extra pudding. It will still give you a cake dense enough for carving.
Hi Ladies
I just wanted to say that I used this recipe to make a 3D Dinosaur, it was my first attempt at this and for a newbie it didn’t come out too bad.. The decorating part I mean…….. BUT THE CAKE………OMG….. I had a couple of pieces left and decided to try it, (I’m not a chocolate fan) It was the best I’ve ever had… Im sooooo glad I only had scraps left cause if given the opportunity I would have eaten the entire Dinosaur… The only thing I did different was substitute the water with semi strong coffee to enhance the chocolate… I just may become a chocoholic after sampling this cake…… I did use egg whites from a carton and that worked out real well….. Im sure the kids that dig into Dino will like the cake as well…….
Thank You
Stella
If you use Betty Crocker cake mix do you add pudding to it?
Hi Lucille, When using Betty Crocker or Pillsbury brand I do not add the pudding mix.
This recipe had an outstanding flavor and will be my go to recipe for chocolate cupcakes. Unfortunately, I baked 7 layers overall and had the same results as many others. The cakes were fully cooked, looked perfect coming out of the oven, but collapsed as they cooled. I used 8 x 3 pans and thoroughly checked for doneness. I baked the cakes the day before attempting to assemble. The next day, I used bubble tea straws for support between the cake boards, but when I began icing, the layers, they began to crack beyond repair. I ended up cutting the cakes up and leveling them into a large rectangular baking pan. I served it on the side as Chocolate Pan-Cake! The whole pan full of cake was devoured! I was wondering if there may be something missing from the recipe? There has to be a good explanation, because everything else I’ve ever followed on My Cake School has been superb! ❤
I used Duncan Hines btw…
OMG! I used this recipe for the first time today and everyone couldn’t stop raving about the cake. Most said it was the best chocolate cake they have ever had. Thanks so much!
So glad to hear that, Elizabeth!!
@HollyLE, I somehow missed your message a long time ago! So sorry you had trouble with the recipe. Really not sure why it didn’t work out for you. Sometimes inaccuracy with liquid amounts, or even with your oven temp (you can use an oven thermometer to double check) can be the culprit. I hope you’ll try it again!
Can you use part veg. Oil and part butter? Thank you linda
Hi, I would like to make a three layered chocolate cake with buttercream icing for my daughter’s Frozen birthday. I can’t freeze the layers before icing them as I live in Europe and have a tiny European fridge. The freezer compartment is not big enough for the cake layers. Should I therefore
use the durable chocolate cake receipe? I am going to be putting shards of hard candy into the top of the cake.
Thanks in advance,
Alison
Hi Alison, Freezing before you ice your cake layers is optional. We only use the durable recipe when we are going to do a lot of carving on the cake because it is more dense recipe. You will be fine to use any of the chocolate recipes (doctored or scratch) from the recipe section. The shards of hard candy will “hold” fine with those recipes. Let me know if you have other questions. Good luck with your cake. Post a picture of your cake to the gallery, if you have time.
Hi BeBe & Melissa,
Thanks for your replies to my queries regarding the “pudding mix”. In the end I couldn’t find it anywhere around where I live (England) so I took the risk and went ahead following the rest of your doctored Devil’s chocolate cake instructions and didn’t include the pudding. The cake was fine and – to my surprise – it didn’t have a dome at the top (which I normally have to cut off to level it), so it was perfect! It wasn’t as crumbly as it normally is which worked perfect for curving. No doubt it would have been better if I had included the Pudding mix but as I said nowhere to be found (staff in shops hadn’t heard of it either) I was happy enough to be able to curve. I’m sending you a picture of my cake.
Thanks a lot and keep up the lovely job you do.
Cristina
Hi Cristina, It is good to know that all went went well without the “pudding in the mix”. Your cake looks fantastic!! Super work on this cake, thanks so much for posting a picture!
Beautiful job on your cake!! It looks perfect!
Hi Ladies,
getting ready to make the tired spiral race car cake. Questions, how long do I bake the 6″ cakes? How long for the 9″cakes. Also in the video it looks like you only put the straws in the bottom layer, if so what supports the top layer? Also I have to transport this cake in my car, any tips? I would love a response soon as I am going to make and freeze the cakes today May 1
Thanks in advance,
Cate
Hi Cate, Baking at 350 degrees the 6″ cake 35 – 40 min. 9″ cakes 40 – 45 min. This is based on the Wilton time chart. On the homepage of the site you will see a MEMBER RESOURCES button. Click on Helpful Links and you will find the Wilton Chart for baking times and batter amounts. You will find this helpful for future cakes. Melissa puts bubble tea straws for support into the bottom 9 inch tier. This supports the 6″ tier that is placed on it. The 6″ tier is on a cake board that is cut to fit. Here is a link to transporting cakes, https://www.mycakeschool.com/message-boards/anything-goes/cake-transport/. In the search bar you can enter, transporting cake and see other posts on this topic. Let us know if you have other questions.
If I’m making the cake for the train cake as in video, am I doubling or tripling the recipe?
Cate
Let me clarify, I used one recipe for the 6″ and the layers came out high and look perfect. I used one recipe for the two 9″ layers and the cake is much flatter. Should I double the recipe for the two 9″ layers. Thanks
Cate
Hi Cate, Yes, you would need to double the recipe for the 9″ layers.
Bebe,
Thank you the 9″ cakes came out great. Which buttercream frosting recipe would you recommend for this and how many batches should I make to crumb coat and frost the spiral train cake? Thank you
Cate
You could use the Classic Vanilla Buttercream ( an all butter recipe) it makes 4 1/2 cups so you would need to double the recipe , reserving out some of the frosting for coloring , probably about a cup for the green , white clouds, brown for tree trunks and a bit of red for apples, if you are adding all of those things. You could also use the Fluffy Buttercream recipe, a combination of butter and shortening…..or you favorite recipe would be fine. Here is a link to the Wilton Chart of buttercream amounts, http://www.wilton.com/cms-baking-serving-guide.html. It along with other helpful info is found under the MEMBER RESOURCES button found on the homepage, choose Helpful Links.
I never post comments on websites, but I used this chocolate cake recipe and omg I am SO HAPPY I did!! I have been baking in the industry for about 6 years now, and occasionally make cakes out of my house for friends. I had never had a “Go To” recipe for any kind of cake but I will now always use this one! The cake tasted great, held its shape, and was easy to work with. Last night when I was working with this cake I was so happy! I usually dread making cakes from home because I feel like they never come out the same as if I was at work, but this recipe is great! I will always use it! Thank you!!! I also used your buttercream recipe and omg! I wish I would’ve used that years ago!!
If I am using this recipe, but using a marble cake mix what flavor pudding do I use? Thank you
could any one answer my question on what pudding flavor you can use in a marble cake mix? I’m baking the cakes tomorrow for a baby shower. thanks.
Hi Debbie, You are using a Duncan Hines Marble cake mix, right? I would use vanilla instant pudding, I don’t think that would interfere with the flavor.
I do not have any pudding mix or sour cream what should I do? Will it still be durable enough to carve?
Hi Kate, You would need both the pudding mix and sour cream for the most durable cake. The White Almond Sour Cream Cake doctored recipe could be used if the carving you plan to do is not too intricate and carve while partially frozen. The WASC recipe also has sour cream. A substitute for sour cream is plain yogurt. If you happen to have that you can strain it in a cheesecloth lined colander over a bowl for about 1 hour so it will be a thicker consistency. What carved cake are you planning to make?
Is it possible to use whole eggs in place of the 4 egg whites?
Hi Sharon, I have not tried the recipe using whole eggs. It would give you a different texture using whole eggs. Two egg whites equals 1 whole egg, but I think for this recipe if I were going to try that I would use 3 eggs. Let me know how it goes if you give it a try.
I made this cake and it fell in the middle. Where did i go wrong? Thanks!
I forgot to add the oil to this, do I need to bake a new cake?
Hi Karen, I am not sure but since your have it made, I would bake it. If you bake 1 standard size cupcake at the same time you are baking the cake you can “taste test” (cupcake bakes for 18 to 20 min)
Hi Sandrabee, You can use a normal doctored cake recipe because there is no real carving when using a pillow cake pan, just a little trimming here and there. All should go very well for you.
Can I use white cake mix for this recipe?
Hi Jenna- Here’s the one for white/yellow cake, but yes it’s very similar!
https://www.mycakeschool.com/recipes/durable-cake-for-carving/