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 using (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 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 — (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
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/