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Sour Cream in Cake Mix??

post #1 of 33
Thread Starter 
Lots of questions on this one...

Does anyone use sour cream in all the cakes regardless of cake flavor? If so, how much per cake mix (box cake mix)? Do you omit some of the liquid in place of the sour cream? Does it make a big difference in taste and texture? I find some of the cakes that I make from a box like red velvet tends to be a little dry, will sour cream make it moist? Any other tricks will be greatly appreciated...
post #2 of 33
I use sour cream in all my cake mixes and everyone loves them. I use a round ice cream scoop and put in about 1 1/2 scoops per mix. The only other thing I do different is instead of 3 whole eggs, I put in 1 whole egg and 2 egg whites. icon_smile.gif
post #3 of 33
ATCakes, do you find that the sour cream makes for a denser texture (and better for stacking)?
Thanks for the info icon_smile.gif
post #4 of 33
I made a triple chocolate cake with a cake mix and used sour cream and I found it to be one of the most moist cakes I have ever made. I think it makes the cake more soild, but that is just my opinion. I tried it one time and from that time I use it all the time if I use a cake mix recipe. I strongly encourage it, good luck.

Veronica
post #5 of 33
Quote:
Originally Posted by veronica970206

I made a triple chocolate cake with a cake mix and used sour cream...

Veronica


would you please tell me your recipe?
Thanks!
post #6 of 33
Thread Starter 
Veronica,

That triple chocolate sounds delicious...would you mind sharing the recipe?? icon_smile.gif

Thanks!
post #7 of 33
Lately I've been using the WASC ( white almond sour cream) cake recipe which calls for 1 cup of sour cream per cake mix. I notice the cake is must more moist and I really like it.

I've also substituted plain yogurt for the sour cream which also makes a very moist cake.

KimAZ
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post #8 of 33
I put in about one cup of regular sour cream (not light, NOT fat-free) into every cake I bake. Figure about 1/2 cup to one cup per box if using mixes.

It really does make the cake more moist in my opinion, and you do not taste anything other than the cake!
Audrey
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Audrey
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post #9 of 33
i have only tired it on a devils food cake, and I did not eat it, however, the people I made it for raved and it was pretty dense. It did fall in the center though. I used the Enhanced cake mix extender in the recipe section.
post #10 of 33
i have only tried it on a devils food cake, and I did not eat it, however, the people I made it for raved and it was pretty dense and moist. It did fall in the center though. I used the Enhanced cake mix extender in the recipe section.
post #11 of 33
I use sour cream in all my cakes. If you look up the recipe for the white almond sour cream cake it says how much to use. To make other flavors just use the flavor of your choice.
post #12 of 33
I ALWAYS use sour cream in all my cakes. For white cake I use WASC exclusively and for a chocolate version I do 1 box DH Devil's Food, 2/3 cup flour, 1/3 cup hershey cocoa, 3/4 tsp. white popcorn salt, 3/4 cup sugar and 1 tsp. baking powder, all sifted together. In my mixer bowl, I do 6 large eggs, 2 TBS. oil, 1 cup sour cream, 1 1/3 cup cooled coffee, 1 tsp. vanilla. Stir together until combined, add dry ingredients and stir until combined, turn mixer to next level for 2 minutes. Pour and bake! YUMMY! Oh, you can double this easily!
post #13 of 33
this website has an excellent chocolate chip cake called darn good chocolate cake that uses sour cream. I've never gotten so many complements on cakes than when I make this one. You use sour cream and chocolate pudding and it really does make a sturdy cake. It's a big request that I often get!
post #14 of 33
I highly recommend the Cake Mix Doctor cookbook! I haven't had a bad cake made from her recipes yet. That has the darn good choc recipe that i use for every choc cake I make.(Make it the day before you need it and it's even better!) I use the WASC recipe from here for my white/vanilla cakes. They are both more dense and very moist! I use them for sculpting my 3D cakes all the time.

Another tip, I don't bake them "until they spring back when touched". I take them out when the imprint of my fingertip isn't mushy. (Pretty scientific, I know--just 1 or 2 minutes before it's supposed to be out. If it's pulling away from the side of the pan, it's overcooked, IMO) The cake will continue to bake for several minutes after you have removed it from the oven, so don't worry about it being undercooked.
post #15 of 33
here's what i do for EVERY cake mix I use.

1 box cake mix
1 box (4 serving size) pudding mix (either same flavor as cake or complimentary flavor)
4 whole eggs
1/2 c. water
1/2 c. oil
1 c. sour cream

It makes a very nice, dense (therefore good for carving) cake that is so moist and yummy. I get TONS of compliments, not just on how pretty my cakes can be but people seem really surprised to find that that are so moist, yet not crumbly and soft.

BTW, I got this idea/recipe here on the board. There's a recipe called "Firm Chocolate Cake" and I just decided to try it out with different cake/pudding flavors and have not found one yet that it doesn't work with.

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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...'Wow! What a ride!' -- unknown
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