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Super Enhanced Cake Formula
23 Jan
Posted by Anonymous in Cake Mix Cakes, Chocolate Cakes, Cupcakes, Pound Cakes, White Cakes, Yellow Cakes
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 salt3 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
- 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.
- Preheat Oven to 330°
- 1. Mix flour, sugar, cake mix, **cocoa powder, and salt together with fork, set aside.
- 2. Into Mixer bowl put eggs, water, sour cream, butter, vanilla, and cream.
- 3. Add dry ingredients and mix well on (about 2 minutes on low speed).
- 4. Bake at 330° for 65 minutes for 9 in. cake pan.
9 Responses
shaymomx5
October 26th, 2009 at 7:11 pm
I usually use Betty Crocker Supermoist butter, will it work and still be stable enough to stack?
Thanks
sweetpeachcakes
November 11th, 2009 at 9:32 am
As far as volume, how much does this produce?
cksweets
December 6th, 2009 at 12:03 am
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!
Tilisha
December 31st, 2009 at 9:35 am
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?
melori70
January 7th, 2010 at 5:18 pm
I looooove this recipe. People always tell me I should open a bakery. Has anyone tried this for cupcakes? Is it possible?
ktaylor8705
January 12th, 2010 at 8:55 pm
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.
marion1952
January 25th, 2010 at 6:09 am
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.
Hits
February 28th, 2010 at 1:42 pm
I want to use this for cupcakes. Will it work too? How many will it approx. make? Thanks for any info.
Noey
March 10th, 2010 at 1:25 pm
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!
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