Comments

1. Claudias yummycakes August 11, 2011 at 11:24 pm

   Can this cake be covered in fondant or is it to Dense.
2. Melissa Diamond August 11, 2011 at 11:45 pm

   Yes, it will be fine!
3. Mary Piper September 11, 2011 at 1:15 pm

   I use this recipe too except I use strong coffee instead of water!! Makes such a big difference!
4. coolpunkamy September 12, 2011 at 12:44 pm

   @Mary Piper – Thanks for the suggestion! I’m going to try that!
5. TeaPartyGirl September 14, 2011 at 4:57 pm

   Would I be able to get 2 9 inch rounds out of this recipe?
6. daniandbrandi September 14, 2011 at 8:06 pm

   I just got a 9×13 out of it; so, you should certainly get 2 9-inch rounds out of it! Good luck! Thanks for the coffee idea Mary Piper! That sounds fantastic!
7. Sherry Baird September 20, 2011 at 1:37 pm

   Is there a recipe for White almond sour cream cake ?
8. Kane93 September 28, 2011 at 8:17 pm

   Melissa or BeBe,
   2 questions, can this recipe be used for Cupcakes and If I don’t have Pilsbury or Betty Crocker, but Duncan Hines, do you suggest adding a small box of instant pudding to the dry ingredients? I usually use your other chocolate cake recipe (the one with 2 tbsp of mayo) and it is good, but I would like maybe a cake with a little bit “more” to it.
   Thank you! Teresa King
9. BeBe November 9, 2011 at 9:04 pm

   Hi Ansa, it won’t be quite enough. I think the above recipe makes 7 1/2 – 8 cups batter and you will need 11 to 12 cups batter for a 11 x 16 pan. You will have leftover batter to make cupcakes or a layer that you can freeze for later use.

   I base this on the Party Cake Baking Time and Batter Amounts that you will find at wilton.com
10. kate825 November 28, 2011 at 2:09 pm

    Should there be oil in this recipe?
11. Melissa Diamond November 28, 2011 at 2:52 pm

    Hi Kate–no, there is no oil in this recipe…the sour cream keeps it moist. However, I’ve seen some white almond sour cream recipes with a slight variation that do contain a very small amount of oil. This one has worked well for us though!
12. Lataisha Young January 8, 2012 at 6:37 am

    Thank Melissa this cake may work for Me how many cupcakes will this make
13. BeBe January 8, 2012 at 11:34 pm

    Hi Lataisha, I’m not quite sure but it is more than 2 dozen
14. Lori Allen February 21, 2012 at 3:34 am

    I am making a topsy turvy marigras cake for my daughter’s 21st Birthday and made 2 layers using the White sour cream cake and 1 layer using the Chocolate sour cream cake. They came out great! I had enough batter left to make a few cupcakes to taste test with and it was amazing. Can’t wait to make your Fluffy Vanilla Buttercream recipe. I am tinting it green, gold and purple for the marigras theme. Fun, Fun. I really love your site.
15. D April 25, 2012 at 9:46 pm

    Does this cake rise much? Should I fill cupcake papers 2/3 full, more of less? Thanks, can’t wait to try it.
16. Nicole Smith May 2, 2012 at 12:55 am

    I just made this recipe into cupcakes. I filled them half full and I got three dozen out of them. My kitchen smells amazing and I can’t wait to pump these babies full of peanut butter buttercream tomorrow!
17. leera cynthia June 12, 2012 at 5:03 am

    What would be the total weight of the cake using this mix?
18. Melissa Diamond June 12, 2012 at 8:54 pm

    Hi Leera, I’m not sure I am understanding your question, but we have never weighed the cake.
19. Genelle Grant July 18, 2012 at 4:53 am

    i love the white almond sour cream cake…just looked in my pantry and realised I only have betty crocker vanilla mix…but I need to make chocolate…could I just add some cacoa powder to the vanilla mix to make the chocolate ????

    thanks
20. BeBe July 18, 2012 at 12:48 pm

    Hi Genelle, we have added cocoa powder to make a marbled effect, but not for a whole cake, so I’m not sure. There are recipes that add cho. pudding mix and sour cream to a white or yellow mix. That recipe is not in our recipe section and I’m sorry we are away from our recipe box this week (annual family vacation). You might want to post in the forum to see if a member has an answer.
21. irma ornelas July 18, 2012 at 7:55 pm

    en la receta al traducirla al español me sale 1 tza de azucar granulada guion generosa de sal. me confundi es una tza de azucar granulada mas una cuchara de sal o es azucar con apariencia de sal?
22. BeBe July 18, 2012 at 10:17 pm

    Hi Irma, I changed the recipe to read 1/4 teaspoon salt. Does that help with your question. I am not sure if I was reading it correctly.
23. leera cynthia July 23, 2012 at 1:43 pm

    Can i use betty c cake mix instead of devils in this recipe to make a carving like the train spiral cake.
24. viri August 30, 2012 at 4:15 pm

    such a great recipie !!! I try it for a taste consultation and they love it! thanks Melissa :)
25. BeBe August 30, 2012 at 5:02 pm

    Hi Viri, thanks for letting us know. I’m glad your customer liked it!
26. Martha LeGall September 12, 2012 at 10:06 pm

    Well, I love the WASC cake so I’m giving this one a go. I don’t have devils food cake mix on hand so I am using dark chocolate fudge, I am replacing the water with 3/4 cup strong coffee and 1/4 cup dark rum. I also added 1/4 cup Cocoa powder to the dry ingredients. Fingers crossed. Wish me luck.
27. BeBe September 12, 2012 at 11:31 pm

    Good Luck, let us know how it is with rum.
28. Rachel.Nicole September 16, 2012 at 9:38 pm

    Every Cake I made with this recipe fell in the middle. Has this happened for anyone else?
29. fancypants September 20, 2012 at 1:02 am

    Hi Melissa & Bebe,

    I really like the deeper flavor of DH Dark Chocolate Fudge cake mix. Do you think that if I substitute it for the devil’s food mix in this recipe, I will still end up with a cake that will hold up under fondant?
30. BeBe September 20, 2012 at 5:02 pm

    Hi fancypants, I haven’t tried it but I think it should be fine.
31. fancypants September 21, 2012 at 12:53 am

    I tried the substitution tonight. In addition to the dark chocolate fudge cake mix, I added a tbsp of dutch processed cocoa powder and replaced the water with coffee. Delicious!

    To Rachel Nicole: I made this recipe yesterday & had that same problem of sinking in the middle. I used the flower nail method tonight and it worked like a charm! If you aren’t familiar with the method, you can find instructions here: link to cakecentral.com
    Good luck!
32. irma ornelas September 28, 2012 at 4:30 pm

    hola deseo la que el pastel sea mas humedo puedo ayadir mas crema y que cantidad
33. HollyLE October 22, 2012 at 2:50 pm

    Hi Melissa and Bebe!
    Love your website! I’ve only been a member for a couple of days and have already learned so much. God bless, great job and much success to you both!

    Though I prefer to make all of my cupcakes and cakes from scratch, this is very similar to a White Cake recipe I used (and LOVED). I’m thinking I’ll try this one for a birthday cake I’m making this weekend.

    I don’t have any problems with using modified recipes that include boxed mixes on occasion. I do find cakes from scratch challenge the creative nature in me and there’s no limit to the flavor combinations, that what I enjoy the most.

    My main reason for joining your page is to learn how to create flowers out of gumpaste. I’ve just ordered the orchid cutters…can’t wait to receive them! Peonies are next! Do you have any suggestion on the best place to order supplies on the web?

    Thanks again and Happy Baking!
    Holly
34. BeBe October 22, 2012 at 11:12 pm

    Hi Holly, we often order from http://www.globalsugarart.com
35. carolina bass November 13, 2012 at 4:37 pm

    can i use Betty Crocker or Duncan Hines instead of the Devil Food Cake mix? or does it have to be Devil Food Cake mix? Thank you!
36. BeBe November 13, 2012 at 5:53 pm

    Hi Carolina, yes, Duncan Hines Devils Food or Betty Crocker. Devils Food means it is a chocolate cake mix.
37. lateen baqays November 25, 2012 at 6:43 pm

    can I replace Sour Cream with buttermilk
38. Martha LeGall December 2, 2012 at 8:39 pm

    Hi BeBe the rum addition was a-mazing with cookies and cream filling. Tonight I am making with grand marnier instead of rum.
39. Paula M. January 21, 2013 at 6:28 pm

    I made this recipe today. Added 1 tbsp of cocoa and 1 cup of strong coffee. I filled the paper cupcake liners around 1/2 full and the recipe made 36 cupcakes. They do rise, so I would not exceed 1/2 full of batter. The flavor was nice and chocolaty with a medium chocolate color. Not too dense and not too soft. Very good..I would think they would take the weight of buttercream well (I like to make mine tall..), or dipped in ganache…or filled with something wonderful..:-)
40. BeBe January 21, 2013 at 7:26 pm

    Hi Paula, thanks for making your post ………good to know.
41. Brenda Soltis January 23, 2013 at 9:02 pm

    Hi Melissa, Bebe and everyone! Just wanted to let you know that I just made a double batch of this recipe and it turned out fantastic! I simply doubled everything using coffee instead of water and I added 1/4 c. cocoa powder. I got 1-9×3″ round, 1-9×2 round and 48 mini cupcakes out of the double batch. The cakes came out more level than ever and the texture is wonderful. Thanks for the recipe!
42. Melissa Diamond January 23, 2013 at 10:24 pm

    Great, Brenda! Thanks so much for your feedback!
43. Analia Machado January 28, 2013 at 10:11 am

    Hi Melissa, I can replace the all purpose flour with cake flour, and what is the difference with the texture, Thank you!
44. BeBe January 28, 2013 at 9:13 pm

    Hi Analia, I have not tried that in this recipe but I think it would be fine. Cake flour has less gluten so it will make your cake more tender.
45. amber rowland February 1, 2013 at 9:47 pm

    what size cake mix box? there are some that are 15oz, 16.5oz, and 18.25oz
    does it matter?
46. BeBe February 2, 2013 at 11:05 pm

    Hi Amber, when we posted this recipe we used Pillsbury mix that was 18.25 oz. The same mix is now 15.25 oz. We contacted customer service at Pillsbury and was told that the mix had been reformulated and should still work with most recipes. I think for this particular brand the batter is thicker so sometimes I add a bit more water (1/4 cup), otherwise I don’t make any changes. You should use whichever brand cake mix that is your favorite.
47. amber rowland February 3, 2013 at 5:18 pm

    Great thanks so much!! I have found an 18.25 oz mix that is Kroger brand and it’s only $1.00 per box!! It has worked very well with my other doctored cake mix and it’s delicious!!
48. Jodie Delapp February 26, 2013 at 4:14 pm

    I was wondering if I need to sift the cake mix. The WASC recipe says to, so I wasn’t sure about this one. Thanks!
49. BeBe February 26, 2013 at 7:20 pm

    Hi Jodie, yes anytime there is a cake mix in the recipe we sift it.
50. Fran Gentile March 8, 2013 at 2:42 pm

    Has anyone used instant espresso to make the strong coffee?
51. BeBe March 8, 2013 at 10:33 pm

    Hi Fran, I think it would be fine to use instant espresso
52. Fran Gentile March 13, 2013 at 3:11 pm

    Thank you, BeBe!
53. Amy Draper March 30, 2013 at 8:52 pm

    I made this cake using Duncan Hines Dark Chocolate Fudge cake mix. OMGoodness YUMMY YUMMY YUMMY!!! I added 1 TBLS cocoa powder because I love a rich chocolate cake and it was delicious!! Perfect chocolate cake.
54. BeBe March 30, 2013 at 9:34 pm

    Hi Amy, that is great, thanks for posting!
55. Fran Gentile April 6, 2013 at 8:23 am

    I would like to make 2 – 8″ rounds. How much batter do you recommend I use in each pan?
56. BeBe April 6, 2013 at 2:32 pm

    Hi Fran, I usually fill my pans about 2/3’s full, that is probably around 3 cups.

    You might like to look at this Wilton chart, link to wilton.com
57. Fran Gentile April 6, 2013 at 7:42 pm

    Thank you!
58. tamiblake April 22, 2013 at 8:30 am

    Have you ever used this recipe with a red velvet cake mix?
59. Krislyn Porter August 24, 2013 at 11:49 am

    Hi Melissa and BeBe,
    I know this has nothing to do with this post, but I also knew that if I wanted an accurate answer you guys would be the people to ask! How long do frosted cupcakes stay fresh, in an airtight container? If that isn’t the best way to keep them, then what do you recommend, I would rather not have to freeze them.
    Thank You!!
60. Deanna Kieliszek September 17, 2013 at 3:04 pm

    Want to make this in a clear glass bowl for a r2d2 head but can never figure out the right timing? How long would you suggest baking this in clear glass bowl and on same temp? Thanks,Deanna
61. BeBe September 17, 2013 at 11:18 pm

    Hi Deanna, If I am baking in an ovenproof glass bowl I bake at 325 degrees. It is deeper than your typical cake pan so it does take longer for the cake to be done in the center. After about 30 to 40 minutes, you might need to cover the top with aluminum foil to prevent it from getting too dark. Also, you could grease and flour a rose nail and put in the center to promote faster baking.
62. Sandra Slouha October 13, 2013 at 7:37 pm

    Hi Bebe:

    I did this recipe, but I was told that it was a bit dense and heavy but good, I was wondering can I use a tablespoon of Baking powder? also I added milk chocolate chips and mini chocolate chips and OMG it taste awesome :)
63. BeBe October 13, 2013 at 8:38 pm

    Hi Sandra, I have never added baking powder when using a cake mix so I am not sure. Please let know if you give it a try.
64. Lauren Couts December 5, 2013 at 10:16 am

    Does this cake hold up well under fondant?
65. BeBe December 5, 2013 at 10:58 am

    Hi Lauren, yes, you can use fondant on this cake.
66. amy212 February 1, 2014 at 9:09 am

    Hi! Can I use Greek yogurt instead of sour cream? Thanks!
67. BeBe February 1, 2014 at 7:31 pm

    Hi Amy, I have not tried using Greek yogurt but I think it would be fine to do so.
68. Amy Levine April 12, 2014 at 6:08 pm

    I have made a similar recipe that I love. It holds up to buttercream, stacking and fondant. Add 1 TBSP powdered espresso to the warm water (or use strong coffee). Add 1 pkg instant pudding mix. Instead of 1c flour, use 2/3c flour and 1/3 c cocoa. If you want it to be even more wonderful, dust 1c choc chips w flour (to keep from sinking), and stir in at the end. The cake usually comes out pretty level (I always use bake strips), and although it’s moist, it’s pretty sturdy. The chocolate chips can make carving/cutting a little messier, but it’s great for cupcakes or basic tier.
69. Trina Treiber June 1, 2014 at 12:08 pm

    when covering a chocolate cake with fondant should I use chocolate buttercream or just regular buttercream? It seems the chocolate might show through the fondant.
70. BeBe June 1, 2014 at 11:04 pm

    Hi Trina, If the fondant is not rolled too thin, it might be fine, but to be on the safe side I would use a light color of buttercream under the fondant.
71. Sandra Collins August 18, 2014 at 10:48 am

    Does this recipe do well with carving?
72. BeBe August 18, 2014 at 11:47 am

    Hi Sandra, you will be able to do light carving with this recipe. For a topsy turvy cake that requires much more carving, I would use the Durable recipe link to mycakeschool.com.
73. JOAN HUMES April 20, 2015 at 1:34 pm

    Why didn’t you use vegetable oil in this cake? Is it because of the oil in the chocolate?
74. Melissa Diamond April 20, 2015 at 1:50 pm

    Hi Joan, this is just always the way we’ve made it– If you’d rather use a little oil, you can add 2 tablespoons of oil to the recipe. We’ve tried it this way also but couldn’t really tell a difference. ;0)
75. Ruth Baker August 12, 2015 at 9:34 am

    Hi Melissa
    I made this recipe twice now. The cake and cupcakes sunk in the middle really bad. Not just a little – a lot. Any idea of why that might have happened. Thought maybe the first time I did something wrong, however, it happened the second time I used it as well. Thanks. Ruth
76. BeBe August 12, 2015 at 7:57 pm

    Hi Ruth, I am sorry you had a problem. These are some possible causes, oven temperature not accurate. It would be a good idea to buy an oven thermometer, I think you can find one at hardware stores. I have also seen them at Bed Bath and Beyond, if one is in your area. Make sure that the oven is pre-heated before putting in the cake pans. Do not oven the oven door until the baking time is near the end. Make sure your baking powder is not out of date (though this does not apply to this recipe, it is good to know). When making this recipe, you did not add the ingredients on the cake mix box in addition to the ingredients listed…..right? Let me know if you think any of these suggestions might help
77. Ruth Baker August 15, 2015 at 6:20 am

    Thanks BeBe
    I made a 16 x 16 cake last night with the recipe and followed your suggestions on making sure the oven was at the correct temp and did not open the door until the time had expired. No, I did not add the box instruction ingredients. I do have an in oven thermometer. I did get a different sour cream. I noted that one I was using was pretty thin. I bought a really thick one. The cake turned out GREAT!! I did use 4 flower nails in the center because it was so big. Thanks a bunch. I love this recipe now.
    Ruthie
78. BeBe August 15, 2015 at 7:39 am

    Hi Ruthie, I’m happy you solved the problem, it could have been the watery sour cream. Using the flower nails in the large pan did help distribute the heat for more even baking. Thank you so much for posting your experience, I’m sure it will help other members.
79. anamor20 September 20, 2015 at 11:02 am

    I usually bake scratch recipes, cakes tend to be more tender/fragile. Due to 90 degree weather I was looking for something more durable . I used this recipe for a Sesame Street Birthday cake, the chocolate cake tasted great (i did use the tbsp of cocoa). More importantly it cut so smoothly, not crumbling or sticking to the knife. This will be my go to chocolate cake when a scratch recipe doesn’t fit the conditions. However i have yet to try your scratch recipe, thats next!
80. Melissa Diamond September 20, 2015 at 11:52 am

    Hi Anamoro20, I’m so glad that you loved the recipe! Thanks so much for your feedback.
81. Terri Tate March 11, 2016 at 4:42 am

    Hi Melissa and BeBe, I know this may sound ridiculous, but I have never drank coffee before, therefore never purchased it in any form…my question is…how do I buy the coffee? Not sure if I go to McDonald’s and just order a cup of coffee plain, or do I purchase actual coffee grinds from grocery store and put in cake. The cake will be covered in fondant. Please help!! Cake due Saturday. Thanks so much! And thanks for always being here for us!!
82. BeBe March 11, 2016 at 7:25 am

    HI Terri, Yes, you can go you can use coffee purchased from McDonalds. If you are going to be making this recipe often, it would be convenient for you to have a container of instant coffee granules in your pantry. Just to be clear, the instant coffee granules are mixed (1 rounded teaspoon) with 1 cup hot water to make the coffee. This is in place of the 1 cup water in the recipe.
83. Sheilapatane April 17, 2016 at 5:58 pm

    Do you have a recipe for white cake somewhat like this
84. BeBe April 17, 2016 at 7:24 pm

    Hi Sheilapatane, We have the White Almond Sour Cream recipe that uses cake mix. You can leave out the almond flavor to have a vanilla flavored cake. This recipe uses whole eggs so the cake will not be a white color. I think you could replace the whole eggs with egg white (2 egg whites = 1 whole egg. Here is a link to the recipe link to mycakeschool.com
85. CakesOnTheLane October 16, 2016 at 1:47 pm

    I use this recipe with a few minor adjustments. I’ll usually replace the water with coffee, but if I don’t have coffee I’ll use water and instant espresso powder. I also use Duncan Hines Dark Chocolate Fudge cake mix and add a couple tablespoons of cocoa. Oh. My. Word! Makes for a dense, fudgy, yummy cake!
86. Melissa Diamond October 16, 2016 at 2:22 pm

    Thanks so much for the feedback– great idea to substitute coffee…and the fudge cake mix sounds fabulous too! xoxo
87. Judy quinonez November 14, 2016 at 5:53 am

    You have wonderful recipes
88. Deb January 16, 2017 at 10:52 am

    I made this cake a few days ago and it’s not only the best cake I’ve ever made it’s the best cake I’ve ever eaten!! Moist, tender, flavorful and simply delicious! Thank you for sharing the recipe!
89. Melissa Diamond January 16, 2017 at 11:52 am

    @Judy- Thank you!

    @Deb- I am thrilled to hear it! It is definitely one of favorites too! Wish I had a slice right now ;0) xo
90. bequi cakes February 12, 2017 at 11:30 pm

    Hi Melissa and Bebe I need your help, I always make this cake and people love it but I have a friend that wants me to make it and she said it has to be peanut free the problem
    Is that I don’t know if the Betty Crocker cake mix that is the one that I always use is peanut free. Do you know if it is ? Thanks
91. Melissa Diamond February 12, 2017 at 11:57 pm

    Hi Bequi, I cannot remember but the box should indicate if it is nut free. You could also double check by calling the customer service number on their box.
92. michelle moore February 26, 2017 at 8:21 pm

    Hi. I read your comment about the oil not needed because of the sour cream. What will happen if you do add oil to the mix? Also the Oreo buttercream recipe calls for salt, but I didn’t see when in the recipe to add the salt. So, I added it in with the sugar. Did I over look the “add salt” step in the recipe?

    Thank you,
    Michelle
93. BeBe February 26, 2017 at 11:07 pm

    Hi Michelle, The oil should add additional moistness to the recipe, I think it would be fine to add a small amount, possibly 2 Tablespoons. Also, the salt in the buttercream recipe is optional. It is added to cut the sweetness of the recipe. It is fine to add with the sugar. It is best to use popcorn salt, if possible, because it is a finer grain than regular salt and will dissolve more quickly.
94. Michelle Moore February 27, 2017 at 10:35 am

    Thank you. I just didn’t see in the instructions when to add the salt.

    I appreciate your help.

    Michelle
95. Tracey June 4, 2017 at 3:22 pm

    Hi, just found your site today and I’m in love.🌸 I just have one question…we don’t drink coffe don’t even own a coffe pot as we are not fans at ALL, I know, weird. Haha. Could I replace the water with 1 cup of milk or perhaps 1/2 water and 1/2 milk for a little more moist/richer cake? Oh, 1 more question lol which recipe would you suggest as far as moister/similar to the texture of the cakes with pudding this one or your mayo chipc cake? I remember my grandmother had a scratch recipe for “mayo choc cake” years ago, I think it called for 1 cup of mayo, I believe?!

    Anyway, very nice informative site look forward to your reply!

    Tracey
96. Tracey June 4, 2017 at 3:24 pm

    Chocolate not chip!
97. Tracey June 4, 2017 at 3:42 pm

    Obviously…we drink no COFFEE at all 😂 Which I saw by spelling it coffe, I’m such a dork, but can’t help to correct my spelling when I’m wrong it’s like a little addiction I have like, I MUST do it and no, I’m not a wack job so…no need to worry, I think!!! 😂 My hubby said that, that’s left up to interpretation! But he sure eats and fights with the kids over EVERY crumb of everything I bake and cook! Lol. He’s the kook! Haha
98. BeBe June 4, 2017 at 10:57 pm

    Hi Tracey, Yes, you can replace the 1 cup coffee with 1 cup water or half water half milk. I’m not sure which recipe I think is more moist, the chocolate cake using mayo is a bit lighter and less dense than this recipe. Thank you for your nice comments about the site.