I found this recipe on CakeCentral.com— It is delicious and a great choice for carving cakes….especially cakes that are tapered at the bottom (Topsy turvy cakes, Pillow Cake, etc.).
The pudding in the recipe along with the sour cream gives this cake a nice, tight crumb but it is also very moist.
**If using (pudding in the mix) cake mixes, I do not add the box of instant pudding .
**I often double this recipe.
White/Yellow Durable Cake for Carving~Doctored Box Mix
This delicious doctored cake mix layer cake recipe has a very tight crumb, making it great for carving (as well as stacking, covering with fondant, etc).
Ingredients
- 1 box white or yellow cake mix, of your choice - we use Duncan Hines
- 4 egg whites
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 small pkg (3.4 oz) (96g) of instant vanilla pudding mix — (not the cooked variety)
- 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
How many recipes would I need for an 11″x15″ sheet cake?
Hi Dsala! I have a 12x18x2 sheet pan and I use 2 cake boxes. So I think you would be safe with the same.
Im confused im in the U.k what are packet mix’s ?? and what could I use as an alternative ??
Thanks
Ange
Angela in The UK you can buy the boxes of cake mixes from Betty Crocker at Sainsbury’s ;-))
Hi what would I use for the vanilla pudding mix ?? is that like angel delight ??
Oh, I’m not familiar with the Angel Delight product. Jello is the brand name of the vanilla pudding mix we use. It’s a powder that is mixed with cold milk for its intended use. We are just adding it dry into our recipe.
Hi Angela, yes it’s like Angel Delight but you can also use the pudding from Dr Oetker also, and pls do not use the pudding that has to be cooked, I tried this and it was not pretty lol, it has to be instant pudding :D
The Jello in the US is 102gr so I measure this out from my pack and I add this to my cake mixes, works everytime :)
Can I use jello instead of pudding? I need strawberry and lemon cake.
never mind. They have strawberry & Lemon pudding.!
Will the cake still be durable if milk is used instead of water? Thanks in advance.
Hi, yes it will.
I tried this cake recipe this weekend. Everybody loved it. Thanks
This cake was delicious. I generally prefer to do all homemade cakes, but i gave this one a try because I was doing my first 3-d sculpted cake. I followed the recipe, but just added mini chocolate chips…it was great! Everyone loved it! Thanks!
Wonderful, thanks for your post!!
I tried this cake today, and though most of it baked properly and definitely seemed done, there was a thick layer near of the bottom that was like a dense sludge….I still used it for carving (minus the sludgy part!) and it worked great, but I’m wondering if I didn’t mix it well enough at the end? Or overmixed it? I followed the directions, and thought I mixed it for about 2 minutes on med at the end. I need to make another carved cake next week, so I’d just like to figure it out before then! I used Duncan Hines and instant vanilla pudding. Thank you!
Hi Emily, I’m sorry you had that problem. If you had a gummy streak at the bottom of your baked cake it is because the cake batter was mixed at a speed that was too high (do not mix over medium speed) or it was mixed for too long.
how many recipes to use for a 13×9 ? 3 inch deep
can you use butter instead of oil in this recipe?
I haven’t tried the recipe using butter but I think it would be fine.
Hi Ursela, you will need 2 recipes for a 13 x 9 x 3 pan. On the homepage you will see Member Resources, if you click on Helpful Links you will see Wilton Serving Charts that will give you the amount of batter needed for various size pans……this might be helpful in the future.
Hi, i was wondering if this cake freezes well and how if so, har far in advance from decorating should I take it out of the freezer?
Thank you.
Hi Antigoni, yes, you can freeze layers that are well wrapped for 2 months. While the layers are still warm, wrap with plastic wrap, then aluminum foil.
The cake layers need to be at room temperature before you frost and this could take several hours depending on your climate. If you are using a crusting buttercream and frost before your cake is room temp. it will take forever to crust.
I’m wondering if I can use a chocolate cake mix with this, instead of just yellow or white cake mix? I’m making a wedding cake this weekend and the bride requested chocolate with raspberry buttercream frosting.
Hi Bebe,
I was wondering if there’s some sort of substitue for chocolate pudding mix? I’m unable to get chocolate pudding mix (or any pudding mix for that matter…) in my country and was wondering if the cake will be less durable for craving without the pudding mix? What can I add to make the cake denser?
I just went ahead and make this cake without the chocolate pudding mix and it was a nightmare!
The cake was so soft and crumbly that it didn’t even firm up in the fridge :(
Is there a durable chocolate cake recipe that doesn’t need chocolate pudding mix?
How come the chocolate durable cake have 1/3 c plus 2 tbls of oil and this one only has 1/3??
Hi Megan the chocolate durable just seemed a bit drier so just wanted to add more moisture.
Okay thanks, also im doing a wedding cake and the bride wanted white cake, i used white pillsbury and vanilla pudding and it still came out looking like a yellow cake. Should i be concerned that the bride wont be happy with this?
Hi Megan, you could use 4 egg whites instead of the 3 whole eggs , the vanilla pudding also contributes to the yellow color. I personally think the whole eggs give it a better texture. I would talk to the bride, the color is actually between a white and yellow. If this is the cake you are comfortable making, this is what you should tell her.
I make this cake as my standard go to. I use it for a standard non-sculpted cake, carved cakes, and I will be using it for a Topsy Turvy wedding cake in July. When I make a white cake, I use white chocolate instant pudding instead of vanilla so I will have a more white cake. Everyone loves this cake. Just for FYI, I recently mixed up one box to see how much batter I get with the new box sizes (16.5 oz). I got 5 cups of batter.
Hi Myra, thanks so much for posting your information.
When I take this cake out of the oven, it shrinks. It seems like the sides slope inward toward the top so I have to to a lot of trimming to get straight sides. Does anyone else have this problem? Do you think adding the flour and/or using whole eggs would solve the problem with shrinking?
Hello! Is this cake like a pound cake consistancy? I need a good pound cake recipe if any one has one for a 4th of July cake next week.
Thanks!
Did anyone try adding the extra four? Does it make it more sturdy and maintain straight sides?
@Jennifer G I think the egg whites is to keep the cake white in color because the recipe is also for wedding cakes. Sounds like you’ve made this cake is it a pound cake consistancy? can’t help you with youre sides and shrinkage every cake I bake in my oven shrinks have you tried the even baking strips that you wet and wrap around the cake pan while it bakes? Good Luck!
Hi, can you use this recipe for cupcakes and if so how long do you bake them for? Thank you
I am new at decorating and baking. I have been use Duncan Hines cake mixes but when I stack the cues no put Dow.s and a cardboard bottom they seem to still sink or tilt. I was told I. Cake class not to use the ones with pudding they sink more. Can someone advise which recipe on the site works best for stacking cakes? Thank you in advance
Hi Ria, we often use the White Almond Sour Cream recipe from the recipe section for tiered cakes. Also, have you watched the video on Making a Cake from Start to Finish? That might explain some of your questions. We like to use Pillsbury cake mix that has pudding in the mix and haven”t noticed the cakes sinking . If your cakes have not baked long enough, they could sink in the middle. Also, maybe your cakes need to settle, this is explained in the video. Let us know how things go as you try these suggestions.
Can I triple this and mix it all at once? Or should I mix one recipe at a time?
Hi Annissa, yes, you can mix it all at once if your mixer will hold that amount.
Thanks! That makes life easier.
What happens if you use the whole eggs instead of just the egg whites for the chocolate cake please?
what brand of cake mix do you use which one would you reccomend
Hi Nicole, When making the Durable cake recipe we like to use Duncan Hines because it does not have pudding in the mix as the recipes uses instant pudding as one of the ingredients. For other doctored recipes we use Pillsbury most often.
What size cake mix & pudding boxes? With the changes in manufacturing sizes it gets confusing. Thanks!
Hi Mary, the pudding mix is 3.4 ounces (96g). You should get the same results from the 16.5 or the 18.25…..these are Duncan Hines weights.
How does using whole eggs vs whites affect the outcome?
Do you think this can be doable with subbing butter for the oil? I prefer the taste of DH butter cake and i’m not sure that the taste would be the same with the oil.
Nevermind. I saw this question asked and answered earlier.
I would like a durable peanut butter cake. Could I add some peanut butter to this recipe? If so how much, would you suggest omitting anything else? Any suggestions would be greatly appreciated. This cake will be covered in fondant.
Hi Kels, we have not tried the recipe with peanut butter but I think you could add 1/3 cup peanut butter and reduce the vegetable oil to 1/4 cup and it should be fine. Let us know how it goes if you give it a try. Also, the cake would be delicious with a peanut butter buttercream filling. Here is a link to that recipe, https://www.mycakeschool.com/recipes/peanut-butter-buttercream/
Thanks BeBe, I will be trying it this weekend with the baseball hat cake.
Hi Melissa and Bebe,
I need to make a dense marble cake. I’ve read online that I can use both the white durable recipe and the chocolate durable recipe and combine them. Any suggestions on how to do it? Do I prepare both recipes seperately and then combine in the pans? Please any help I will really appreciate it :)
Hi there,
if i am using betty crocker cake mix do i still need to use the instant pudding mix. I am from the uk so would i get away with the angel delight mix? many thanks
Hi Donna, I am not familiar with Angel Delight Mix, but you can leave out the box of instant pudding if the Angel Delight has pudding in the mix.
Hi Melissa, i was wondering if it’s possible to use this recipe with a red velvet cake mix to make a durable red velvet cake? and if so what would i use for the instant pudding mix?
Hi Nadeen, Yes, you could use Red Velvet Cake mix. I would use chocolate for the instant pudding mix.
Here is a link to a Cake Central Red Velvet Durable, I have heard good things about it also.
Thx BeBe :)
How many people does the topsy turvy cake serve? I have to make a sweet sixteen cake for about 50 kids.
Thanks
Would it be ok yo combine dry ingredients in a bowl and wet ingredient s in snother bowl and combine at once?
Hi Martha, cake mixes are so forgiving I think it would be fine.
If you are looking for your cake to be white rather than yellow, use white chocolate pudding mix instead of vanilla. This is an awesome recipe! Use it all the time with many compliments!
In my country we do not have any mixed cake in box. I would like to do it from the scratch, could you recommend any recipe? I want a dense consistency for carving.
Thanks!
Carmen
Melissa, I am getting ready to attempt my 1st topsy turvy cake. My niece wants one for her graduation. She also wants one tier to be strawberry. I have never seen strawberry instant pudding so what would you recommend or do you have a recipe for a durable strawberry cake? Thank you.
Hi Alberta, You could use the White/Yellow Durable Cake recipe, just substitute a strawberry cake mix. Even using vanilla instant pudding I think you would still have the strawberry flavor. You could also add 1/2 teaspoon strawberry extract for a bit more strawberry flavor. Hope all goes well.
Thank you so much for the fast answer.
How many recipes should I make for 50 people cake? Is there a post on measurements on here ?
Thanks so much!!
Hi Corin, This recipe will make two 8inch round layers. Here is a link to the Wilton Party Serving Chart, http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm It will help you decide which size layers you will need for 50 servings. On the homepage of the site, just above Melissa’s picture, you will see Member Resources. Click on Select a Page and choose, Helpful Links, there you will find other serving charts such as the Wilton Wedding Serving Chart. You might find that helpful also.
Thank you SO much!!
If I add regular size chocolate chips to this recipe will they sink?
Hi Mallory, it is a rather thick batter so they probably would not. You could toss the chocolate chips with a small amount of flour, just to slightly coat them and help prevent sinking.
Melissa help I accidentally put 1 cup of water instead 1\2 do need to start over
Hi Trina, I’m sorry that we didn’t get this late last night, we had already logged off. You’ve probably found your solution by now, but I think that starting over or doubling the recipe would be the only options! I know how frustrating that must have been! xo
I am wondering what I would need to do to make a lemon cake using this recipe and making sure it’s still durable and tastes good? Or where I could find a durable cake recipe that is lemon
Love the white, yellow and chocolate durable cake recipes. Can this work using red velvet cake mix? What do you add? Thank you
Hello, I am making several vanilla cakes this week that do not need to be white. Instead of egg whites can I use whole eggs. If so how many for a single recipe? I hope I didn’t miss this answer previously!
Thanks!
Hi Lisa, Usually the formula is two eggs whites equals 1 whole egg. I have not tried this durable recipe with whole eggs so I’m not sure the texture would be the same. The egg whites give it a lightness. Cake mixes are very forgiving so it should be fine. You could try one whole egg and 2 egg whites, or buy a carton of pasteurized egg whites as that doesn’t seem as wasteful.
Great, thanks so much!
For my strawberry durable cake I use a strawberry cake mix, vanilla pudding but switch puréed strawberries for the water, it is my most popular cake!
That sounds wonderful, thanks for sharing your recipe!!
I don’t see any questions about doing this as a chocolate cake. Would I just use whole eggs as the only change? Thanks.
Hi Cheryl, You would still use egg whites to make a chocolate durable cake. Use instant chocolate pudding mix instead of vanilla and add 2 additional Tablespoons oil .
Would I need to do anything different to make a cake with complicated internal stratigraphy, like angled colored thin layers on bottom topped with flat layers pinching out into other colors?
This is for an upper level stratigraphy class at university, a fun end-of-semester lab. Students will have to core the cake, correct for compaction of the cake layers, and make stratigraphic diagrams and interpret the geological history of the cake.
Can I just bake this recipe in colors, and cut and stack them how I like, and top with fondant? Or should I surround the sides with cardboard or something so it stays together?
Many thanks for any advice.
Hi Susanne, This sounds like a very interesting project. We have never tried anything like this but this recipe does hold up very well to carving. Is is correct that you are going core the cake after covering with fondant. If you core the center and then lay on the fondant, I feel sure it would not hold up to the weight of the fondant. For best results, you might want to do a practice cake.
Best wishes,
BeBe
Thanks for your reply. We have a terminology problem.
By “core” I mean the students will gently push a milkshake straw into the cake, and pull out a sample of the unseen subsurface.
My test run this evening stacked nicely into angled layers, but when I pushed the straw through it compacted by 50%!
If I use a scratch version, can I do anything to make it less springy? Bread flour? No leavening? Less mixing?
Here’s a photo of the test cake stacked diagonally, and the core that is half as high. Any way to make it compact less?
Hi Susanne, HaHa, yes, there was a terminology problem. You are trying to achieve what we want to prevent in a cake. I think you could try using bread flour it has more protein and will give you a much less springy texture. I would leave in the baking powder to get some height.
I assume that this is not for eating, it will look like cake but have the taste and texture of bread.
Here is the finished un-iced cake. I ended up adding 100 grams of unbleached all-purpose flour to the recipe. It is still edible but compacts less if one is careful. Even if none of my students can get a good core, at least we can all have a good laugh.
HI Susanne, Thank you so much for the picture, now I see exactly what you were explaining. What a great idea to use cake for this project, your students will get a good laugh with this. Bet you are a great professor!!
Have a good week!
BeBe
Hi, I am going to try this recipe for a purple ombre cake, I need it to stack and be able to be carved neatly because I am not using icing. I posted a picture of the cake I want to replicate. Do you think the recipe would be a good fit. The only catch is I have to bake it ahead of time and transport it to florida from NC. I am going to stack it when I get there. I was planning on a cooler. Any tips or ideas?
Hi Amamda, This recipe could be used but the White Almond Sour Cream recipe will also hold up to light carving. It is best to do your carving while the cake is partially frozen, if possible. Here is a link to our naked cake video, https://www.mycakeschool.com/video-tutorials/dressed-elegance-tutorial/ You might want to use the recipe for the clear glaze to brush on the sides to prevent the cakes from drying out. If you do not use the glaze, I would assemble the cake close to the time of the event. Just as a side note, with heavier cake pans such as Magic Line pans, the sides of the cake do not darken as much as with thinner pans. We did not trim the sides of our naked cake, but we may have needed to if we had colored cake batter. I think your plan will work fine. Your could bake and freeze your layers in advance, have the layers on individual cake boards and double wrap in plastic wrap. Make sure they will not be dented while in a cooler. Let me know if you have other questions. Good Luck!!
Hi, I am doing a dairy free cake using non dairy sour cream and can’t find any dairy free pudding mix, would it be ok to just leave the pudding mix out completely? I will be using duncan hines classic white cake mix.
Hi Rebekah, The instant pudding mix for the recipe is not mixed with milk, it is an ingredient that is added dry. I checked the ingredient list on a box of Jell-O instant pudding that I happen to have, and did not see any milk solids in the list ( I didn’t have a vanilla one to check).
The pudding does need to be instant (not the cooked variety). If you are needing a durable recipe such as this for carving purposes, it does need the instant pudding mix. If you are only doing light carving, the White Almond Sour Cream recipe (Vanilla if leaving out the almond) could be used. Here is a link to that recipe, https://www.mycakeschool.com/recipes/white-almond-sour-cream-cake/. Hope this helps.
Why egg whites instead of while eggs for this recipe?
I meant Whole a Eggs.
Question. I need to make quite a large cake in order to carve it. For each box of cake mix, do you the pudding and all the other ingredients for each cake mix you use??
Hi Julia, The egg whites provide structure and strengthens the cake making it a recipe good for carving. If you are only doing a small amount of carving, you could also use the White Almond Sour Cream (doctored) cake recipe.
Hi Denise, Yes, you would use the same ingredients for each cake mix.
Could I use milk instead of water?
Yes, milk will be fine.
Hi!
I was asked to make a strawberry champagne geode cake. This means I need to use a durable recipe for carving so I guess this would be the best. SO: 1. Can I use a strawberry cake mix and add champagne OR SPARKLING GRAPE JUICE for a non alcoholic version instead of white cake mix and water ?
And 2. Can I use whole eggs instead of 4 egg whites ? If so, how many ?
Thanks so much !!
Hi Bunny, Yes, you can use a strawberry cake mix with the Durable Recipe. I think using champagne will have more of the flavor you are looking for, if that works for your customer. Also, it is best to use the egg whites because the whites give more strength to the cake for carving. For our geode cake we did not use the durable recipe because the carved heart was not very deep ( I think only about 1 inch in) . It sounds as though you will be doing more carving than that. Hope all goes well.
Good evening, would you please tell me how many boxes of cake mix, A long with the additional ingredients, I would need to use for a quarter sheet cake? Thank you very much.
Tambra
Hi Tambra, For a 9×13 quarter sheet cake you will need to double the ingredients listed in the recipe. This should give you a two inch high sheet cake. Fill your cake pan only 2/3’s full. You may have a bit of cake batter leftover.
Hi. Is this version better to use for mini cakes?
Hi Theresa, we only use this recipe when we have a cake that needs a lot of carving, for example a topsy turvy cake. You would be fine to use the White Almond Sour Cream (doctored) recipe from the recipe section. You can leave out the almond extract for a vanilla cake.
Hi there, which version would be better if covering cake with fondant and making it quite high? The durable or regular doctored cake? TIA!
Hi Kristina, Of these two choice, I would use the durable recipe. We usually use that recipe for cakes with a lot of carving or topsy turvy cakes. I don’t know how tall your cake is, but our first choice for a doctored cake mix is the White Almond Sour Cream (doctored) recipe. Leave out the almond extract for a vanilla cake.
Do I have to use sour cream in this recipe?
Hi Jennie, You could substitute plain Greek yogurt or plain regular yogurt. For best results the yogurt should be full fat. You could use 1 cup milk but it would not be as durable if your cake requires a lot of carving.
Awesome! Thank you so much!
I am making a 2 tier cake. Will this be durable enough as the bottom tier?
I need to make a tiered yellow cake so is this cake durable enough to be the bottom tier and can I use the whole egg instead of just the egg whites? Thank you
Hi Crystal, We only use this recipe when we will be doing a lot of carving for a cake design. Your favorite yellow cake recipe could be used. We often use the White Almond Sour Cream doctored recipe ( leave out the almond flavoring for a vanilla cake) when we are using a doctored cake recipe. Here is a link:
https://www.mycakeschool.com/recipes/white-almond-sour-cream-cake/
Whenever you are making a tiered cake, the bubble tea straws or wooden dowels hold the weight of the of the upper cake tier. The upper cake tier will be on a cardboard cake circle that is placed on the dowels. Melissa has a video on Tier Stacking under The Basics, here is a link if you would like to watch it:
https://www.mycakeschool.com/video-tutorials/simple-stacked-tiers/
Let me know if you have other questions.
Hello. My butter recipe boxed tier will be in the middle…i would like to leave the butter in. Do I leave out the sour cream? Also, what do you do with all of the yolks? I hate wasting food, but just thinking about the leftover yolks causes my cholesterol to rise.
Ronnie
Hi Ronnie, we have never tried the butter cake mixes. I don’t know how much butter is in the mix, but if you go that route I would leave out the oil not the sour cream.
Would I need to make any adjustments to this recipe if I’m using chocolate cake mix?
Hi Sally, No adjustments needed for chocolate cake mix.
Thank you. I used this recipe this weekend and it worked great!
https://www.facebook.com/occasionalcakes/posts/1694421890601305
Adorable, Sally! Glad to hear that it worked well for you!
Made this recipe to make a dinosaur cake. It looked beautiful when I took the cake out of the over. As it cooled it sunk. What did I do wrong?
Hi Sandy, I am sorry you had this problem. Did you use a cake mix without pudding in the mix and disregard the instructions on the box? Cake mixes are very forgiving so it is unlikely that it was under mixed or over mixed. The most likely cause of a cake sinking in the center is under baking. You might want to buy an oven thermometer to see if your oven is heating to the temperature you have set . It is inexpensive and can be found at Target, grocery stores or Amazon. Before removing the cake from the oven, insert a toothpick into the center and it should come out clean or with just a few crumbs attached. I hope your cake sank just slightly so you were able to use it.
If I were to do a chocolate version, could I use DH chocolate cake mix and add chocolate chips to the batter?
Hi Anita, Yes you can do that. Here is a link to the chocolate version that has a tiny bit more oil. Both are recipes from Cake Central
https://www.mycakeschool.com/recipes/chocolate-durable-cake/
Awesome! I will give this recipe a try! Thanks for your quick response!!
If you are doing chocolate would you use chocolate pudding mix instead of vanilla?
Hi Kelly, You could use either, but for more chocolate flavor chocolate pudding would be great.
Hi when you say you double this recipe do you mean 2 cake boxes with all those extra ingredients added only one time or just two cake boxes and double the ingredients?
Hi Taylor, When I posted that I often double the recipe, I mean that all ingredients are doubled.
Hi, would doubling all the ingredients work for a half sheet cake? Or would I need extra? Thanks!
Hi Heather, I did not see a note on this recipe for the number of cups of batter this makes. My guess is that it makes approximately 4 1/2 cups. I think you will need to make 3 times the recipe if your pan size is 11×15. Below are links to 2 batter amounts charts that will help you decide.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Thank you so much, BeBe! This helps a lot!
If I’m making the yellow version or chocolate, can I use whole eggs or should I still just use egg whites? I’m just wondering if the yolks are left out for color or for structure.
Hi Liz, The egg whites give the cake structure, making it a good choice if you are making a cake that requires a lot of carving. Two egg whites equal 1 whole egg so you could use 1 whole egg plus 2 egg whites if you like. The egg whites do make the cake lighter in color but not truly a white cake because of the pudding mix . If you need a chocolate durable cake, you would use the 4 egg whites plus a chocolate pudding mix (instant).
How many cups does 1 mix like this make? I’m making a 12″ ice cream filled layer cake,’cause for 8 year old twins it cant be simple! Do you have any tips? Would you glaze or something between layers before the ice cream?
Hi Laurel, I think the recipe will make approximately 5 cups batter. You will need 7 1/2 cups for a 12 inch (2 inch deep) round cake pan. This recipe makes a dense cake suitable for carving, do you need that type of cake? Between the layers you could spread on caramel or chocolate ice cream topping, such as Smuckers brand……then sprinkle on toffee bits, nuts or mini chocolate chips, whatever fits the flavor of cake and ice cream you will be using. We do not have any ice cream cakes on the site. Below is a link to a simple ice cream cake that I think is very cute. Read the comments under the cake for other helpful information. Hope all goes well.
https://iwashyoudry.com/homemade-oreo-ice-cream-cake/
Would I be able to add almond extract to this recipe without compromising the result?
Hi Calli, it would be fine to add almond extract to the recipe.
Hi. I am looking forward to trying this recipe to make a champagne bucket cake and I am thinking of trying champagne flavoring for the first time. How much would you suggest I use? Also, would adding colored sprinkles to the batter compromise it?
Thanks!
MJ
Hi Mary Jo, If it is a champagne extract, 1 teaspoon should be enough to add the flavor you want. If you are using a champagne oil, it can be a concentrated flavor that is 3 or 4 times stronger than the typical extract so you will need to follow the directions on the package.
Hope all goes well with your bucket cake.
Im attempting a grad cake to look like a book. Is the texture of this cake stll as moist as if i made a regular cake mix cake. Or do. I make the book like a topper instead. Will it be too heavy for a reg cake to hold. Any help. Thank you
When you say this is dense do you mean like a pound cake? I want a light and fluffy yellow cake so I am just wondering. thank you in advance!
Hi BeBe, I’m making this cake for my daughters wedding, I’m using a 12in round(3in deep), how many of this recipe would I do?
Hi Debbie, For a 12×3 inch round pan you will need 10 1/2 cups batter (Bake at 325 degrees for 65 to 75 min). I did not list the amount of batter this recipe makes but my guess is 4 to 4 1/2 cups. Is there a reason you are using the Durable recipe for wedding cake? We only use this recipe when we are doing extensive carving on a cake. Also, many bakers have trouble with the outside of their cake over baking when using 3 inch deep pans so I am thinking you must have experience using them. Hope all goes well. Below is a link to a batter amount chart for 3 inch deep pans that you may find helpful.
https://www.craftybaking.com/learn/baked-goods/wedding-cakes/charts/baking-time-and-batter-amounts-three-inch-deep-pans
Hi BeBe, I always cooked the durable chocolate cake for my family and they loved it. So I saw this one and cooked a small one, it was very moist and very good, so my daughter wanted that one to. I’m doing 3 different flavors, they won’t be stacked on each other. This is how I’m doing it.
Great plan, Debbeie, that will be perfectly lovely.
When you make the durable cake recipes do you also add the ingredients listed on the cake mix and add the ingredients on your list? Or is it dry cake mix only and your list of ingredients? Also when you are mixing do you beat the egg whites a bit before adding the wet to them then add the dry stuff?
Hi Reagan, We do not add the ingredients listed on the cake mix box. The recipe is the cake mix and the ingredients we give. We do not beat the egg whites before adding.
Do we have to use pudding in our cake mix? Also can I replace water with buttermilk
Hi Sandrabee, If you do not want to add a package of pudding to the cake mix, you can buy a cake mix that includes pudding in their mix. The pudding makes for a more dense cake, this is why this recipe is good for carving. We have other cake mix cakes in our recipe section that do not have pudding in the recipe. I have not tried using buttermilk, it adds more acidity to the cake so I can’t say for sure. Some bakers do add milk instead of water.
Would that be 2% or whole milk? And idk why but pudding makes my cake batter too thick also I would bake it what the box instructed
It could be either 2% or whole. If you are not using pudding in the mix, I would not use this recipe. I would use the White Cake (doctored recipe) from the recipe section (this recipe could be used for other cake mix flavors also. Below is a link to the recipe.
https://www.mycakeschool.com/recipes/white-cake/
Would this work for any cake flavor?
If I’m making a 14 x3 round 10 x 3 round 6 x 3 round for a wedding cake. Could you tell me how many cake mix and
ingredients for each one. Do we need to doubles the layers for the 3 inch cake.
Also , what doctored cake recipe do you use for a wedding cake, the 10 inch one they want to be chocolate and the 14 and 6 inch vanilla cake.
Hi Debbie, We like the doctored White Almond Sour Cream cake in the recipe section, it makes 7 cups of batter. You can use chocolate cake mix, yellow, or any flavor. Below is a link to the recipe and also a link to a batter amount chart that you might find helpful.
https://www.mycakeschool.com/recipes/white-almond-sour-cream-cake/
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Hello, may I have your advice on this recipe? May I add one cup flour to increase in volume? Or should I just double the recipe?
Hi Sandrabee, We have not tried adding an additional cup of flour so I recommend doubling the recipe.
What size cake pan does this make??