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.).
****We use Duncan Hines cake mix
**** If using Betty Crocker or Pillsbury (pudding in the mix) cake mixes, I DO NOT add the box of instant pudding .
***I often double this recipe.
Durable Cake for 3D and Wedding Cakes
Ingredients
1 box Yellow or White cake mix — we prefer Duncan Hines or a brand without pudding in the mix
- 4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg (3.4 oz) (96g) of instant vanilla pudding mix
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
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.
link to fromkarenskitchen.com
link to wilton.com
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.
link to iwashyoudry.com
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.
link to craftybaking.com
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.