Cake Central › Recipes › Super Enhanced Cake Formula

Super Enhanced Cake Formula

Makes a rich, moist, absolutely delicious cake that has a 'crumb' similar to a pound cake, ideal for decorating and stacking/tiering. You will get so many compliments, and disbelief that you use any cake mix at all!

Super Enhanced Cake Formula

Ingredients

  • 1 Cake Mix Box (Duncan Heines®, Betty Crocker®, Pillsbury® etc.) 1 cup All purpose flour 1 cup white granulated sugar 1 generous dash of salt 3 large eggs 1/3 cup water 1/4 Heavy Cream 1 cup Sour Cream (8 oz.) 1 cup melted butter 1 Tablespoon of Vanilla If making a white cake, use clear vanilla so cake will not discolor ** If making a chocolate cake: 3 Mounded tablespoons of cocoa powder

Instructions

  1. For this recipe you are only going to use the actual cake mix powder, do NOT also add the ingredients from directions on the cake mix box. Just ignore any other ingredients or directions listed on the cake mix packaging.

  2. Preheat Oven to 330°
  3. 1. Mix flour, sugar, cake mix, **cocoa powder, and salt together with fork, set aside.
  4.  
  5. 2. Into Mixer bowl put eggs, water, sour cream, butter, vanilla, and cream.
  6.  
  7. 3. Add dry ingredients and mix well on (about 2 minutes on low speed).
  8.  
  9. 4. Bake at 330° for 65 minutes for 9 in. cake pan.

 

Comments (37)

I usually use Betty Crocker Supermoist butter, will it work and still be stable enough to stack? Thanks
As far as volume, how much does this produce?
i LOVE, LOVE, LOVE this recipe!!! thank you so much whoever it is that posted this wonderful recipe!!! I have used it in almost everyone of my cakes so far. I'm a beginner so I am always looking for easy ways to make my cakes look wonderful and this is one of my favorite ways! :) Dear shymomx5, I have used this recipe w/both Pillsbury Moist and Duncan Hines Deluxe Moist and has worked well for me every time, even on a tier! I don't foresee any complications using that brand. Dear Sweetpeachcakes, I have found that this recipe is perfect for a 12" round. I've also made two 8 rounds and a 6 round. You can use the batter for all sorts of size combos. I usually make what I need and some others. Freeze the extras for later use. If you wrap your cake really, really well w/saran wrap, you shouldn't have a problem. Good luck! :)
I am going to make red velvet cake this weekend. Wondering if i can use the Duncan Hines Red Velvet mix with this Super Enhanced and how it will turn out. I LOOOOve this recipe and use it on all my cakes but i have not tried the Red Velvet Mix. Any suggestions?
I looooove this recipe. People always tell me I should open a bakery. Has anyone tried this for cupcakes? Is it possible?
Tillisha I haven't used this recipe for red velvet yet but I would add 2-3TBSP of cocoa powder just to keep the richness of the mix.
Can you tell me the weight of the mix needed as I cannot get the ones mentioned but have a large bag of cake mix from another brand.
I want to use this for cupcakes. Will it work too? How many will it approx. make? Thanks for any info.
I used the Duncan Hines Dark Chocolate Fudge mix and added the cocoa as per recipe. It was not chocolate-y enough for my taste. I added in mini chocolate chips and an extra HEAPING tablespoon of cocoa. The recipe made 30 perfectly shaped cupcakes (I baked for about 12 minutes). They were very consistent and taste great! Thanks for sharing the recipe!
Yea...i have to make 200 cupcakes this weekend. Going to get started!
This is a easy and great recipe. It was super moist and great density and perfect for any cake. No one will ever know you used box cakes in it. I love it, thanks for sharing
This is the best cake mix doctored recipe I have tried. It is moist, delicious and stacks well. I used 2 boxes of the confetti mix and doubled the ingredients. Stacked two 8 inch and two 6 inch so it ended up over 4 inches is size. They were perfect shapes. I recieved rave reviews from teens and adults.
There isnt an amout for the heavy cream. I am assuming that it is supposed to be 1/4 of a Cup, am I correct? We all know what happens when we assume... I definitely can't afford it!
I used 1/4 cup cream and it worked.
Has anyone else found this batter to look very thick and dry? I just added a little more cream and water to even out the consistency and am hoping it still bakes up well.
I did not like this recipe at all. Sorry. I made it 3 different times over the weekend and I agree with ApplePomme. It was very dry and too sweet even for cake. I cut back 1/2 cup on the sugar and it was still too sweet. I think the 65 minute baking time is a off too. I didn't back for more than 35 min in 2 8" pans. When I baked it longer I nearly burnt it. I will stick with my basic milk, sour cream, and an extra egg to box cake mixes. This on was a miss for me. Back on the hunt for the ultimate butter scratch cake.
will this hold up good under fondant?i love the receipe but doesnt look like it would hold up under the wieght of fondant!
It does hold up well to fondant which is what I was looking for. I was tired of my cakes giving in from the heavy weight of fondant and decorations. I live in the south with heavy humity so maybe that's why this recipe is perfect for me. The baking time is off. It requires less time and I just just watch it so I do not over cook it.
If I wanted to make this cake in an 18x18 square pan...any idea how long and at what temp - could I just double the recipe?
I will use this recipe from now on! Made vanilla jumbo cupcakes and triple chocolate fudge jumbo cupcakes (both Betty Crocker mixes). They were super moist and very flavorful.
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