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Durable cake recipe

post #1 of 8
Thread Starter 
Hi! I have found this recipe for make a 3D cake. This is a durable white cake recipe, but I don't want use a box mix. I want make my cakes from scratch. What do you suggest me instead the cake box mix? What is the proportions for the flour, etc.?

The recipe:


1 Duncan Hines Yellow Cake Mix
1 cup Sour Cream
1/3 cup vegetable oil
1/2 cup water
4 egg whites
1 small pkg instant vanilla pudding
post #2 of 8
I just wanted to say that I have been using this recipe that you posted, using the boxed DH mix, and it is FANTASTIC. It holds up really well and stays very moist even after being refrigerated. As a matter of fact, I am making a wedding cake for my sister right now and used this recipe. My cake is red velvet and this recipe has proven to be great because you can make it any flavor you want!
post #3 of 8
I've tried looking also, But every recipe I came across on this site for a durable cake recipe uses a box mix. I know sponge cake is very durable though if you want to try that.
post #4 of 8
Thread Starter 
Wow! I have found this one! It's a Home yellow cave mix.

How to make Homemade Yellow Cake Mix:
(This is the standard size mix for recipes calling for an 18.25 ounce mix.)

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk

Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!
img_74712
To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix:

Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).

Or to make a basic yellow cake, use the following instructions.

Cake mix directions:.

1 recipe Homemade Yellow Cake Mix
3/4 cup water
1 teaspoons vanilla
1/2 cup butter, softened
3 eggs

Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may varytest for doneness using a toothpick):

8″ or 9″ cake rounds 20-25 minutes
13 x 9 pan 35-40 minutes
cupcakes 12-15 minutes
tube/bundt pan 45-50 minutes

Dont overbake! Youll dry out your cake.
post #5 of 8
If you want a firm cake baked from scratch that can be easily carved or shaped, try a basic sour cream pound cake. There are dozens of recipes available through a Google search - this one is similar to the one I use

http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-sour-cream-pound-cake-recipe/index.html
post #6 of 8
Thread Starter 
Well, I'm looking for a moist and firm cake. Fos 3D cake of course. icon_smile.gif
post #7 of 8
Just a quick question...how do i change the flavor? If the customer.wants.chocolate,strawberry etc...
post #8 of 8
Quote:
Originally Posted by youniquetreats View Post

Just a quick question...how do i change the flavor? If the customer.wants.chocolate,strawberry etc...

 

Use a different flavored box mix, and a coordinating pudding flavor. I'm fixing to do a lemon cake for my son's birthday this weekend. :)

HTH!

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