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Looking for a homemade recipe with the texture of box cake

post #1 of 25
Thread Starter 
Hola to all

I am looking for a homemade cake recipe with the texture of box cake. My recipes tend to be more dense and not as airy. I have a potential customer that wants the texture of the cake to be more like a box cake, and I just dont have a recipe for it. I have search but not sure what to look for.

Anyone that can help with this request, I will be gratefull.

Thanks

Ed icon_biggrin.gif
post #2 of 25
How about "doctoring up" a boxed cake mix. Alot of us do that and folks think it is homemade. Actually my last cake that someone thought was from scratch, all I did was replace the oil with melted butter, used milk instead of water, and added an additional tsp of flavor (vanilla as it was a french vanilla cake). Try one for yourself and see what you think. Would also recommend "The Cake Mix Doctor" book. and reipies from this site.

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #3 of 25
Do you whip your egg yolks until very light (barely yellow), and whip your whites & sugar until stiff but not dry? This will give you a nice, moist, spongy texture.
post #4 of 25
Is there any reason why you can't use a boxed mix? If that's the texture the customer wants...

As was mentioned already, you could add some extra ingredients for improved flavor.
post #5 of 25
Thread Starter 
Reason is they do not want all the preservatives, and they feel a homemade cake has a different flavor to it. (I do have to agree with that, I like homemade cakes myself)

They have loved all my other cakes, but this one they want it more of that texture.

Thanks

Ed thumbs_up.gif
post #6 of 25
Makes sense to me!

I wish I could help you, but my scratch recipes are more dense in texture too.

What flavor cake do they want?
post #7 of 25
Thread Starter 
It will be a coconut cake. Well more like a Pina Colada. I have made this before for them, but for what ever reason they want a lighter in texture cake.

Its really simple and well received.

Ed
post #8 of 25
I don't know if you can replicate box cakes exactly. But the cakes in Dede Wilson's books come pretty close and the Whimsical Bakehouse recipes are good too. I do both boxes and scratch. It always seems to me that whenever the box mixed is opened, no matter the flavor, there is always this peculiar sweet smell that lasts for a few seconds. One way to make your cakes "health friendly" is to get unhydrogenated shortening from the health food store. LOL
post #9 of 25
Thread Starter 
Thanks for all the tips.... I do appreciate this

Ed
post #10 of 25
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10072,00.html

This recipe looks quite good and it got good reviews. I think the buttermilk and number of eggs might give it a light texture.

You might try epicurious.com and allrecipes.com for cake recipes. Both allow users to rate recipes, which makes picking out the good ones easier.
post #11 of 25
Thread Starter 
OHHHHH you are the best.... and I am always at that site.... But Emeril is not on the top of my list..LOL....

Thanks for that link.

Ed
post #12 of 25
Emeril, Emeril who???????? lol
Margie
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Margie
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post #13 of 25
The best white and yellow cakes with a light, even crumb that resemble, I guess, box mixes (I don't do these) but without all the chemicals is from Cook's Illustrated. They do the pastry method, mixing flour with butter first then adding wet ingredients. This protects the flour and prevents gluten from forming resulting in a light texture with a perfect crumb.

The only thing I do differently is bake all my cakes at 325 degrees and take them out when there are crumbs on the toothpick, but no wet batter. I also use the wet strips around the pans.

The white cake recipe is actually posted on CC's recipe section but under a different title than CI's, same recipe, "Classic White Cake II";

http://www.cakecentral.com/cake_recipe-1967-14-Classic-White-Cake-II.html
post #14 of 25
The Cooks Illustrated Baking Book has this. Their cake recipes were recommended to me by a woman who owns a pastry shop in Seattle and these are the only recipes she uses even for her wedding cakes. Havent tested them yet but I may this week .
post #15 of 25
I test a lot of cakes and nothing has beat them yet, both recipes are great for the lighter variety which are perfect for wedding cakes.

I did try CI's chocolate cake recipe which oddly does not use the pastry method like the white and yellow. I found it to be ok, good, but nothing has beat the double chocolate layer cake recipe from Epicurious.

http://www.epicurious.com/recipes/recipe_views/views/101275
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