Hi sugar friends!
Today let’s talk about a sometimes controversial topic: doctored cake mixes. There is quite a debate about this in the cake decorating world.
Some folks feel that using box mixes is not real baking nor are they real cakes. Well, as a big boxed mix gal myself, I wholeheartedly disagree. A good box mix cake is just as worthy as a great scratch recipe. Using a mix does not make you any less of a baker or a decorator, and don’t let anyone make you feel differently. I embrace all types of cakes (homemade and mix), icings (shortening based American and butter based meringues), and fondant (commercial, homemade and marshmallow based.) Everything has its place in cake decorating, and you should use what works for you and your customers, and don’t feel bad about it!
Scratch baking will never go out of style, and there’s nothing quite like a great homemade cake. But doctored mixes offer the best of both worlds. You get the consistency and reliability of a box mix, and the texture of homemade cake. Scratch baking is indeed a science, and requires the proper mixing technique and temperature of ingredients to get the right result. Sometimes you just want things to be a little easier 🙂
Feel free to bake whatever way you are comfortable with (or both). There are no wrong answers.
Here are my favorite doctored recipes. We’ll start with the most basic and work up to the more involved.
Basic Doctored Cake Mix
Result: the addition of the extra egg and pudding will give you a just slightly more dense cake than the normal fluffiness of a plain box mix. Great for cupcakes, buttercream cakes; but not recommended for carving, structured cakes, or under buttercream/fondant cakes.
Ingredients
- 1 box desired flavor cake mix
- ingredients listed on box
- 1 large egg
- 1 small box instant pudding in a coordinating flavor
Directions
Use one box mix and prepare according to instructions, adding the extra ingredients listed above.
Pour into prepared pans and bake at 325 until it tests done.
Cake Mix Extender
Result: This is great for when one box is not enough and 2 boxes are too much for your needs. It will give you a texture very close to regular box mix. Great for cupcakes, buttercream cakes; but not recommended for carving, structured cakes, or under buttercream/fondant cakes.
Ingredients
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1 egg
- 1/2 cup water
Directions
Pound Cake From a Mix
Result: A fairly dense cake, close to a scratch pound cake, but not quite that dense. Good for carving, buttercream or fondant cakes. A little too heavy for cupcakes and dessert style cakes.
Ingredients
- 1 pkg (18 oz) favorite cake mix
- 1 pkg (4 serving size) instant pudding mix
- 4 eggs
- 1 cup water
- 1/2 cup oil
Directions
1. Preheat oven to 350°F. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.
2. Bake 30-35 minutes for round pans; 35-40 minutes sheet pan. Cool in pans 10 minutes; remove from pans to cooling grid and cool completely.
White Almond Sour Cream Cake by Rebecca Sutterby (WASC)
Result: This recipe is world famous. Probably the most common doctored recipe out there. This makes a super moist cake with good density. Not quite as dense as pound cake but a tight crumb. This cake can be a bit soft and “wet” and might form a crystallized sugar “shell” on the top when baking; that is normal. This will also extend the volume vs a regular box recipe.Good for dessert cakes, cupcakes, carving, buttercream or fondant cakes. Makes great cake balls with no binder needed. Seriously a wonderful recipe. (The carrot cake version is to die for.)
Ingredients
- 1 box cake mix 15.25 ounces
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1-1/8 cup water
- 1 cup sour cream
- 1 tsp. clear vanilla flavoring
- 1 tsp. clear almond flavoring
- 2 Tbsp. vegetable oil
- 4 large egg whites or 3 whole eggs
Directions
1. Combine dry ingredients in mixer bowl and mix well with whip attachment. Add remaining ingredients and mix with beater attachment on speed 1 – 2 until smooth and incorporated. Do not overmix.
2. Pour into prepared pans and bake at 325 until done. Baking times will vary, but a 10 inch round cake will take approx. 60 to 65 minutes.
3. You can make this into any flavor by starting with a flavored cake mix, and adjust the flavorings as desired. May be doubled.
Sharon’s Sturdy Cake Recipe:
Result: This is my go to and most used recipe. Makes a very sturdy cake, dense but not quite a pound cake, tight crumb, and super moist. Not as soft and wet as the WASC. Good for dessert cakes, cupcakes, carving, buttercream or fondant cakes. Makes great cake balls with no binder needed. A great multi purpose recipe.
Ingredients
- 1 box cake mix (Sharon uses Betty Crocker)
- 1 small box instant pudding in a coordinating flavor
- 1 cup sour cream
- 1 whole large egg
- 3 large egg whites
- 1/2 cup water
- 1/3 cup plus 1 Tbsp. oil
- 1 tsp. vanilla flavoring (optional)
- 1 tsp. almond flavoring (optional)
- 1 tsp. butter flavoring (optional)
- other flavorings as desired
Directions
1. Mix all ingredients in mixer at speed one or two, scraping down the sides, until just incorporated. Batter will be very thick. Fill pans just a little over half full.
2. Bake at 325 until center bounces back and toothpick is clean. Be careful not to underbake. The will take longer to bake than an undoctored mix due to the added ingredients.
— NOTE: you can create almost any flavor cake with this recipe by starting with that flavored cake mix, a coordinating pudding flavor, and changing the additional flavorings.
— NOTE: white chocolate flavored pudding will keep the batter more white in color, and vanilla will make it more yellow. Recipe may be doubled.
AND…… as a thank you for stopping by my blog, I’ve got a free video for you on how to make the WASC, probably the most popular doctored recipe out there:
Thanks, this is great information! Love that picture at the end of your post!
thanks and glad you enjoyed it!
I am going to make a Topsy Turvy Cake – do you recommend the Doctored Pound Cake recipe of the WASC recipe?
Thanks!
I would use as sturdy a recipe as u can. A pound or semi pound or my Sturdy doctored recipe 🙂
Sharon I am a fan of yours and of all you recipes. I have all of you DVD’s, but can you give me a moist recipe for a two layer red velvet cake. All the others I seen on the internet seem to be very dry. Any help you can give me will be greatly appreciated. You are the greatest.
Gary Clemons
hi Gary! Use the Sturdy recipe in this blog post with RV mix; it is great
Great information Sharon! Thanks for sharing!
u are very welcome!
THANK YOU, for this!!! I was starting to feel like less of a baker/cake decorater bc I use box mix. It’s just so much better, time wise, bc I work during the week but LOVE decorating cakes. I do modify it, but still get a little embarrassed sometimes when asked. So thank you bunches!
NEVER be embarrassed! You are a baker and a cake decorator and you rock!!
AMEN!! I use box mixes too and very rarely do scratch. Clients come back again and again because they love the flavor. I add things to them to jazz them up!
Amen to your amen!
Thanks for this post! Do you use a carrot cake flavoring to make the carrot cake version of the WASC? Is that the only flavoring you add, or do you add that in addition to vanilla or almond? Thank you.
Here is the carrot cake version:
Ingredients
1 box carrot cake mix
1 cup all purpose flour
1 cup sugar
3/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 large whole eggs
1 1/3 cup water *
2 Tbs oil
8 oz sour cream full fat
1 tsp vanilla
4 oz baby jar pureed carrots
1/2 cup raisins optional
1/2 cup chopped pecans optional
Directions
Mix all dry ingredients together with whisk. Add remaining ingredients and beat for no more than 2 minutes at low speed.
Bake at 325.
Notes
* NOTE: for smaller 15 oz box mixes, use 1 1/8 cup water per mix.
Recipe can be doubled.
Very moist and delicious.
This is Rebecca Sutterby’s recipe; printed with permission.
Thank you so very much for your response! I can’t wait to try this!! I really appreciate you!!!
Let me know how it goes!
Does your Sturdy Cake Recipe call for the new smaller cake mix (16.5) or the older 18.25 size mix?
Great comparisons! Thanks for sharing!
It works perfectly with both sizes; how great is that?! Xo
Hi Sharon,
When I first started as a cake decorator you were just starting your videos and I have them all! I bake from scratch but you gave your doctored recipe and I never looked back. I too do not believe I am any less of a baker because I doctor a box mix. There are some people who mangle a box mix so it’s not necessarily the easy route for everyone. It works for me and my clients, to be honest, DO NOT know the difference! Maybe they assume their cake is from scratch automatically but I have never had one complaint about the flavor. #proudboxbaker 🙂
PROUD sistah in cake! and thank you for staying with me on this incredible journey all these years XXOO
Sharon..this is awesome! Thanks so much! Can the water be replaced with milk ?
You are welcome! I have not used milk because honestly I find the recipes perfect as they are. The only way to know is to try it, and then you can let me know how it was 🙂 tee hee xx
Very very informative.. thank you for sharing
Thanks for sharing your recipes. The white layer of your 3 color pound cake is so white. Can you tell me how you doctor a white cake mix and still keep it pure white?
Hi Wendy! Things you can do for white cake: start with white cake mix (not vanilla); use only egg whites, add a touch of violet or white gel food color to batter. Hope that helps! 🙂
I love these recipes all together in one spot! Thanks for posting this. I have to say I wanted to be a “from scratch” baker also and tested several recipes over the summer and each time made a WASC cake or cupcakes in the same flavor, then asked people to blind taste test for me. EVERY single time the WASC recipe won!!! And I had some really good scratch recipes! I was so disappointed at the time, but now I’m glad as it makes my life easier. LOL I’m a beginner so I look at it as I’m still baking from scratch – after all we are making a cake with the scratch ingredients flour, sugar, eggs, oil, etc – then adding a boxed mix. So in my mind I’m doctoring my scratch recipe, not the other way around. LOL
Baking is baking! If you baked it, you made it! There is nothing wrong with using a box. I release you of all guilt! 🙂
The white layer in your 3 layer pound cake is so white. Can you tell me how you doctor a white cake mix and keep it pure white? Thanks.
Hi Wendy! Things you can do for white cake: start with white cake mix (not vanilla); use only egg whites, add a touch of violet or white gel food color to batter. Hope that helps! 🙂
This is probably a silly question but I still need to ask it! Do you make the boxed cake mix according to it’s direction (meaning with the eggs, oil etc) PLUS add the eggs and other ingredients you have listed? Or it is just the dry cake mix plus what you have listed? Thank you!
Hi Cheryl! It varies. Some of the recipes say start with ingredients on the box and add more (like the extender). Other recipes you make just as listed: dry mix and the ingredients as listed. Hope that helps! 🙂
That made me feel guilty, but no more, I tried to bake from scratch, but it’s time consuming, doctored mix is faster, also Betty Crocker espent millions of dollars perfecting her recipie so am I to think I have a better recepie.
Thank you Sharon. .
Agree! Make it and be proud! 🙂
Thanks a million
I’ve always been proud of my scratch cakes until one day after taking so much time on a chocolate cake I enjoyed baking, the comment was it was lacking something. Then I realized that many of this generation grew up with boxed or grocery cakes. A doctored box cake is sufficient for today’s many cake eaters.
Many no longer can discern the difference. So, it’s OK to used boxed cakes and flavor them the way you want.
I couldn’t agree more, Sharon! But I never feel bad. I started doing scratch and switched over to doctored mix recipes and people love the taste. I’m not ashamed of it and I never lie about it. But I would never put anyone down for how they make their cakes. I admire scratch bakers as I know it’s extremely difficult to get it just right. You do what works for you, right? Great article thank you!
Yes! Everything has its place!
So glad you posted this. I ‘ve seen your different recipes and often wondered if they are dense enough for fondant covering. So the note under the recipes were helpful!
What is the purpose of using pudding? I’ve been wanting to try some of these recipes and might have to give it a go for my birthday cake in October, but just curious about how the instant pudding adds to it and is needed?
For the recipes where it is used, it is needed 🙂 For density, texture, fat, flavor and sweetness 🙂
Hi Sharon,
Thanks for posting. I use doctored cake mix all the time without reservations and guilt and people love it eventhough they do not know it’s box mix.
I will use your recipes as a variation to the one I use.
Chris
The cake extender recipe is a life savor thank you! I look for to trying it and the others you have so graciously shared.
Happy to provide! 🙂
Dear Sharon,
Thanks for sharing your recipes.
I would like to ask you is it possible to add to American measures also European one . You are writing about 1 small box instant pudding, how much is it? Here in Israel we have only one box weight 80 grams. 1 pkg (4 serving size) instant pudding mix what is the actual weight of thet package?
I’m very happy to have your e-mails and the new methods from you. Thank Sharon
Hi Rachel, the small pudding box is 110 grams 🙂 Glad to have you on board! 🙂
Maybe this should be somewhere else. What do you think about all the major cake mix brands cutting out over 3 ounces of mix? It messed me up and I am disappointed in them. (Even though all brands of anything are getting smaller and smaller and the prices are going up!)
None of liked that little trick they pulled! But the good news is that all these recipes above work with the smaller boxes 🙂
Hi Sharon, I need to make 3 pans each for a 10″, 8″ and 6″. How many box mixes will I need say for the 8″?
That’s going to vary by which recipe you use. Some extend the mix and create a greater yield than others. I can’t say how many cups each recipe makes, so I can’t give you an exact answer unfortunately 🙁
I generally like to bake from scratch…I am not a cake snob by any means…I’ve just found recipes that work well for me. I tried the WASC cake several times buy mine always sank in the middle and was hard to tell if it was done completely…..anyone else have these problems, and, if so, how did you remedy them? I did like the flavor and convenience of that recipe! I might try the carrot version soon too!
When people start with the baking from a mix not really being baking discussion, I usually ask “Do you make your own fondant? Most say not, they buy it. My next statement is usually to ask how that’s any different than baking with a mix. If they say most people don’t eat the fondant, then I come back with “Why do you put it on your cake then?” That usually ends the discussion……
I LOVE this answer Jeff!!
HI Sharon
Do these freeze good?
Perfectly!
Wow! Thank you Sharon for being so generous in sharing these recipes. I used to feel the same guilt but not anymore. Happy baking.
Hi – at last I don’t feel like a fraud !!!!! I usually by BC instant cake mix – which are lovely, but at times I could benefit from a slightly firmer cake – so I was so glad to find your article…….
…… one question though – being in the UK, I don’t understand what you mean by instant pudding mix ???
No reason to feel guilty! Amazon UK has them: http://www.amazon.co.uk/s/?ie=UTF8&keywords=jello+pudding+and+pie+filling&tag=googhydr-21&index=aps&hvadid=58586521611&hvpos=1t2&hvexid=&hvnetw=g&hvrand=6041352653845408729&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_4xzr78hnpv_b
Do you have a cake pan chart for box cakes?
Can you explain the mixing methods because by habit I feel like creaming butter and sugar
Hey Cynthia, Not sure what you mean by a cake pan chart for mixes? Just use the same amount of batter to fill pans as you normally would. Mixing method: dump it all in the bowl and mix on speed 2 for 60 -90 seconds 🙂
Sharon, I love your energy and your passion for Cake Decorating. Thanks for your great recipes. I think it’s about time I do a little switching here and there. Scratch cakes can be very time consuming and even expensive at times. After visiting your Blog and reading your comments and that of my fellow Cake Decorators, I won’t feel guilty when I think about using a cake mix again.
Could you kindly give us a Doctored Chocolate Cake Recipe that will be sturdy enough to stack and can be covered with Fondant.
Thanks in advance and God Bless.
Audrey
Awesome Audrey! Give them a try; so much easier and they make great cakes! Each recipe above has a description of what it can be used for ie cupcakes, stacked, BC or fondant etc 🙂
Thank you Sharon, this information is so helpful. I have some of your DVD’s and I love them but now I love that I have some of your recipes too! Have you attempted a red velvet cake this way? I have to make one and I’ve been poring over recipes but I can’t see to find the easiest/best one.
I like to make the Sturdy recipe using red velvet mix and Choco pudding 🙂
Thanks so much for these recipes. My friends and family love the WASC recipe also. I would love to know some of the combinations you use as far as the cake mix and then the pudding flavor you use in them.
I use white with white choc pudding (or vanilla), fruit flavored mixes with same flavor pudding, choc and choc, french vanilla with cheese cake pudding and a little almonds extract (YUM); anything goes! 🙂
YEH, SHARON I’D LIKE TO PRINT JUST THE RECIPES`NOT THE REST OF THE MATERIAL NOT TO WASTE THE INK , SO IS THERE A SPECIAL WAY TO GET JUST THE RECIPES? THEY ARE GREAT & THANX FOR SHARING.
You can just right click and copy and paste the text into a document and print 🙂
Thanks Sharon. This was a concern of mine. I didn’t want to feel like I was cheating and I have friends who have sold doctored cakes and didn’t feel anyway about it.
Would you happen to have the variation for pumpkin spice, I don’t want to add too much puree
here you go!
1 spice cake mix
3 eggs
1/2 cup vegetable oil
1 (15 ounce) can pure pumpkin
Hi Sharon thank you so much, you have no idea how much you have removed guilt from me even though hubby still prefers me baking from scratch, he says it tastes better but I have tricked him eating doctored mix and he did not know. Quick question, I use mostly Duncan Hines with the pudding already in the mix and I use buttermilk instead of water. Now my question is if the pudding is already in the mix should I still use pudding. Thank you so much
If you are using my recipes here (not buttermilk version), then yes you can use the Duncan Hines with pudding! (I agree lots of folks prefer doctored to scratch in taste tests:)
Sorry, was that a yes or no, for adding the EXTRA pudding?
sorry, can you repeat the whole question?
Hi! If your cake mix already has pudding in it, do we add the EXTRA pudding called for in the recipe? Yes, or no? Thanks Hon!
yes!! ( be careful with Pillsbury as sometimes it sinks)
If I use a cake mix that already has pudding in the mix, do I still add the additional box of pudding as in the recipe?
Where I live you can’t find instant pudding, how can I substitute this part?
Thanks!!! This post is a real help!!!??
where do you live? 🙂
Thank you for the recipes. Would you know how I can make an eggless cake from a cake mix?
hey Asha, you can try replacing each egg with 1/2 banana, or applesauce or 1 tablespoon cornstarch + 3 tablespoons water per egg 🙂
Hi Sharon,
Amazing post! My client wants butter pecan flavor, I use Betty Crocker but wanted to know what would be coordinating pudding flavor? Also what would you recommend as a filling for butter pecan?
Thanks so much
hey Annett! You could use vanilla or white chocolate and it won’t change the taste of the cake. (also, Amazon has a butter pecan pudding but it’s a 1 pound pack: http://www.amazon.com/Instant-Butter-Pecan-Pudding-Lb/dp/B00AZR4LBW)
For filling you can use regular buttercream, maple buttercream, cream cheese icing, a caramel icing or filling….. 🙂
Thanks Sharon… In your sturdy cake recipe you have said to use one small packet pudding mix? Could you please specify in weight and do we prepare the pudding as per packet instructions and then add to the batter or just the contents of the pudding mix to the cake recipe ingredients? Sorry to be a bother
the smaller box (not sure of ounces, around 3-4) and add it dry 🙂
gracias Sharon. Muy buena opcion para modificar.Gracias por compartir, espero poder lograrlos y haberles entendido bien.
Saludos /Grettings You have a lot imagination. Can i do any flavor? Thanks
yes you can!
Thank you, Sharon, for sharing these wonderful recipes. I love to bake and will share my two favorites here with you.
FAVORITE RUM CAKE
1 cup toasted, chopped pecans
1 yellow cake mix large if possible
1 small French vanilla instant pudding
1/2 cup cold water
1/2 cup vegetable oil. I use sunflower oil for everything.
1/2 cup dark rum
Grease and flour bundt pan and sprinkle with pecans. Mix all ingredients at medium speed for 3 minutes. Pour over pecans and bake at 325 for 50 to 55 minutes. Cool in pan for 20 minutes, invert on rack and brush on glaze. Mini bunds bake for 20 to 25 minutes.
GLAZE: 1/2 c. butter–1/4 c. water–1 c. sugar–1/2 c. dark rum
Melt butter in saucepan. Add water and sugar and bring to boil. Boil for 5 minutes, remove from heat and stir in rum. Glaze will keep for weeks in refrigerator. ENJOY
thank you for sharing!
Sharon you are a genius thank you so much!
you are very welcome!
I would be eternally grateful if you would post a traditional white wedding cake recipe. I LOVE wedding cake, there’s just not enough weddings! I think I may have to become a wedding crasher just for the cake! !! 🙂
The WASC recipe above is a perfect wedding cake recipe 🙂
I’m not able to read the charts that were sent. To blury
You can email us for a larger file 🙂
In the WASC recipe, did you forget to add 3/4 tsp salt as listed in your Carrot Cake version or do you not use salt in the WASC recipe? Thanks so much!
hey Laurie, I don’t use it, but you can if you like 🙂
Is your sturdy cake recipe ok to be left out at room temp? If so, for how long?
Thank you!!
Hi Carol, yes it is as stable as any box mix…..:)
Sharon, how can I doctor a Red Velvet mix and make it taste great? Thanks Ernestine
any of these on this post will work, but my favs are the WASC and the Sturdy 🙂
Hi Sharon!
Thank you so much for sharing these recipes with the world <3 It's wonderful to have a variety of doctored mix recipes on hand to save time! Especially because I really really love the taste of box cake, lol.
Carry on 😉
Thank you for sharing ! I will have to give the recipes a try.
You are very welcome; please enjoy 🙂
Thank you so much Sharon for sharing these recipes. I’m looking forward to trying them.
I wondered though, is your sturdy cake recipe an extender recipe or it just gives same amount?
Also, can full fat yogurt be used in place of sour cream for the WASC? Sour cream is not readily available where I live…
I see you use Betty Crocker… I always thought those had pudding already in the mix? And you have pudding as an added ingredient in some of the doctored recipes?
Hi Tee,
The Sturdy is not an extender. I think full fat sour cream will prob work ok, although I have not done it myself. 🙂 Yes, the ones with pudding in it work fine. Use caution with Pillsbury as they have more and tend to sink when doctored 🙂
Hi Sharon, I’m so impressed that you took the time to respond to all those questions. Kudos to you! Can you triple your sturdy cake recipe with same end results. I apologize if this question has been asked already.
Just as an additional thank you, love your American Buttercream especially since I can now made it in my 12qt bowl.
Thanks again
Hi Deborah! Yes, you can triple if your mixer can hold it:) So glad you like the icing too! 🙂
Hi Sharon, it’s me again… lol.
Just wanted to give some feedback.
I tried using full fat yogurt in place of sour cream and it worked a treat!! I don’t know how it compares to the sour cream version but this was sure good!
Many thanks!!
That’s great to hear! Thanks for reporting back. 🙂
Thanks for sharing these great recipes. Could the carrot cake version be baked as a bundt cake? I have a friend that wants a spice flavored bundt cake for their birthday, but I am never sure if I can convert this sort of recipe.
Sure it will work great in a bundt 🙂
I want to make a very chocolate cake. Can I add cocoa powder to the SWAC recipe? More water?
I just use a chocolate or devils food mix 🙂
Hello Sharon. I’ve been trying different recipes for chocolate cakes. My issue is all the box cake mixes just don’t taste chocolate enough for me. The only thing chocolate about them is the color. I tried the WASC and it was delicious. If I use a chocolate cake mix can I add more cocoa powder or melted chocolate to this recipe? If so do I need to alter the water content? Thanks.
You can if you want to but I find it perfect just using a devils food mix 🙂
First of all, thank you! 🙂
For your sturdy cake you mention it does not need a binder for cake balls. Do you mean you don’t add icing to it and just crumble and roll them?
yes Jackie! It is so moist it binds great!! Icing makes it too mushy, IMO
Great! Thanks Sharon! I feel the same way about it being too mushy….I will definitely give this a try!
let me know how you like it!
Hi Sharon, cake mix makes too sweet a cake for Asian. Can we doctored the cake mix to be less sweet to be used under BC / fondant?
Hi Paulinn, There really isn’t much you can do to make a mix less sweet because it already has the sugar in it. I think you’d have to go with scratch cakes 🙂
Oh ok… But I will still try out your sturdy cake recipe. Thanks a lot! ?
Let me know how it goes:)
Thank you for the tips!
Can you Doctor a cake mix and extend it? I need more than 24 cupcakes for a party but want them to taste fabulous!
The WASC is also an extender 🙂
Hello Sharon,
I am wondering if you have a recipe for a doctored version of the DH spice cake mix. I need it for a tiered wedding cake. Client does not want nuts/raisins as in the carrot cake version, nor does she want pumpkin in it. I generally use the wasc recipe but have never used the spice mix, and I see most versions have added spices. I don’t have time to test recipes, need something tried and true. Won’t be covered in fondant, only a CC buttercream. We still have the 18oz DH mixes in Canada. Thanks for your help!
hey Stephanie, I just use the WASC or the Sturdy recipe with the spice mix and I dont add any flavorings. Comes out to be a great spice cake!
Thank you Monica! You can Right click on the infographic and save it to your computer 🙂
Hi Sharon! I just have a quick question about the WASC recipe. I have made it several times (using Betty Crocker White) and I love the taste of it, but it always sinks in the middle. Always :(. I’ve tried using different size pans, never open the door while baking, tried adding the dry to the wet and mixing until just incorporated, etc., and it never fails to sink in the center every time. Any ideas or recommendations on how to remedy this would be appreciated.
Thanks again!
Ann Marie
what size boxes? If it is the 15 ounce then decrease the water to 1 and 1/8 cup per box. Be sure not to over mix, only speed 1-2 until incorporated, less than 2 minutes, maybe 1. 🙂
Hi Sharon….thanks for the quick response. 15oz boxes. I actually already tried that thinking perhaps the mix had too much moisture, but it still sank :(. I wonder if it has anything to do with just using whites? Or maybe if I used cake flour instead? Not sure :(….but thank you anyway.
Have a great day!
Ann Marie
hmmmm, my only thought is over mixing. I dont have any problems with BC and the WASC. Pillsbury tends to sink for me. Maybe try Duncan Hines?
I will…I’m not giving up just yet! Thanks again for taking the time to reply again…much appreciated!
Ann Marie
keep me posted!
I am new to this site and want to say thank you!! I have learned so much reading all your suggestions and getting your recipes. Now I hope I don’t sound stupid, but you use a lot of acronyms like WASC. Can you tell me what some of these are?
Also, I need a recipe for a super moist chocolate cake, what would you suggest? Any/all help/suggestions would be appreciated!
Welcome Vickie! WASC is the White Almond Sour Cream cake recipe. Also, you can use any of these doctored recipes to get a great chocolate cake; I would use the WASC or the Sturdy first 🙂
Thank you for all the recipes, I been using the WASC recipe for a couple months with differents flavors (red velvet, chocolate, pineapple, white) everybody loves the cakes, they turn out moist and delicious every time, again thank you!!, you’re a lifesaver!!?
great to hear Liz! So glad you like them!
Hi Sharon,
I am hoping to use your Sturdy Cake recipe to make a ball cake (using the Wilton soccer ball cake pan), using fondant decoration. I hope it will hold its shape as another dense cake recipe resulted in a squat shape due to the cake slowly sinking into itself as it cooled. Is it possible to substitute buttermilk for sour cream? I have loads of buttermilk to use up (from first recipe), that’s why I’m asking. Thanks!
Hi Jean! The sturdy works great in the ball pan, just dont underbake. But you can’t use buttermilk; has to be sour cream, sorry!
Thanks Sharon for your reply! I wonder how using buttermilk would change the cake. I wish I had the time and resources to test sour cream vs buttermilk (but I’ll have two kids and a baby at home as it’s their mid-term break this week and I have a ball cake to make by Saturday for my son’s 8th!).
I think it will be too much liquid and it prob wont bake up right.
Thank you for these recipes! I’ve been doing cakes more often for people and baking from scratch while trying new recipes trying to find JUST the right one for me – results in A LOT of time and money wasted through trial and error… Going to try the sturdy one tonight (as I have a carved train cake, and cake pops due this week and it seems like that recipe will do great for both!) – REALLY hoping [read: on my knees in my kitchen at 3am praying to god typing hoping] that this is my last stop so that I can start baking the cakes with consistency and shift my focus towards decorating and tightening up my timelines going forward!!
the Sturdy is my go to!
Do these recipes “dome” very much? I am trying to cut down on the dome because a) I hate to waste cake and b) I need them for layering, so I would like to get as much height as possible.
doming is reduced by a 325 oven temp, a heating core and wet strips on the pans 🙂
okie dokie. baked up 2 of the chocolate sturdies. came out a bit more spongy than i anticipated, but i’m hoping they will settle just a bit once they fully cool? crossing.my.fingers!
spongy? hmmm… that is odd as it is pretty dense. what cake mix did you use?
BC. It’s ok – It’s settled a bit now that it has cooled down and hung out in the refrigerator overnight
Thanks again!
Awesome!
Hi Sharon! To make your study cake recipe in chocolate, would you still use 1 whole egg to 3 egg whites? Would you add any cocoa powder to it? Also, when making the WASC cake recipe, I always find that it sinks in the middle, even though I am certain that the cake is done. Does your sturdy recipe have that issue? Thanks so much!
Ann Marie
hey Ann Marie, Yes I make it the same way and use a choc cake mix. I too have intermittent issues with the WASC sinking. My sturdy does not do that! 🙂
Thanks for the response, Sharon. I look forward to trying these!
Have a great day!
let me know how you like them 🙂
Hi! Most of Betty Crocker products such as SuperMoist are 517g (18.25oz). However, I want to use the Betty Crocker Velvety Vanilla which is only 425g (around 15oz).
Do you know how many Betty Crocker Velvety Vanilla 425g cake mix/mixes would I need for one layer of a 10-inch round cake? I don’t want the layers to be too thin. It says on the box that one cake mix requires 90ml vegetable oil, 180ml water, 3 medium free range eggs and that it is suitable for an 8-inch round pan.
Your help would be appreciated. Thank you!! 🙂
are you going to doctor the mix or not? You may need a little more than one mix for a 10 inch pan.
Question: Many doctored sites say to sub this for that. I am wondering if you advise subbing milk for water and melted butter for oil (in the White Almond Sour Cream)? making cupcakes btw…
hey Chris, I don’t. That makes it another recipe, not the WASC 🙂 it’s pretty perfect as is 🙂
I wasn’t sure – doctoring a doctored!! ? I am not much of an experimenter. very much a recipe/rule follower. So this is reaching for me. I do have one more quick question, what do you think of subbing amaretto creamer for the almond extract??? love the sweet creaminess.
The creamer has added fat and sugar that may effect how the recipe performs, so I can’t say for sure since I have not tried it but experiment with a 6 inch and let me know! 🙂
Hello,
I apologize if this information is on this page, I am blind and using voice over to read through so it may not have picked this information up, but I was wondering if you knew about how long to bake this dirty cake in a 9 x 13 pan and also 9 inch round pans? Thank you so much!
Hi Stephanie, it depends upon on how high you fill the pans, but I would guesstimate about 55 minutes for the 9×13 and 45-50 for the 9 inch but keep a close eye on it!
Hi Sharon. Thankyou so much for these cake recipes. I have just one question. Do you have a metric conversion chart on your site or could you please give the metric conversions for these recipes? I live in India and I think that the cup quantity varies here from the US. Thanks
Here is an online converter: http://www.metric-conversions.org/ 🙂
Thanks Sharon. I am going to make the sugar lace purse for a friends birthday and will use the doctored cake mix. Will post pics when am done. Thanks again.
awesome!
Sharon what recipe can I use to make a jelly roll my whole family has been asking me to make jelly rolls especially pumpkin rolls they can take to work and just slice it up for everyone to make
I haven’t tried any of these recipes for a roll; so I am not sure if they will roll well or not. I have only made them with scratch recipes 🙂 I have a blog post here on this blog for a pumpkin roll.
I made the pound cake from a mix , just like you listed but unfortunately it looks to moist 🙁 , I don’t know if is gonna hold the fondant and butter cream 🙁 cause is for a two floor cake , what can I do ?
hey Jackie! As long as the supports are ample the cake should be fine BUT if you want a denser cake try the STURDY in this post. It is denser but still super moist 🙂
Thank you so much , I have to say it was perfect ! I brought it to my work for them to taste it and tell me what they think and they all loved it ! I think I’m definitely keeping this recipe! One question, is there an expecific good pan to make the cakes ? I use the ones that you can open from the sides
so glad to hear it! The best baking pans are by Magic Line. You can get them at specialty stores and online 🙂
For the Sturdy recipe , when you said 1 small instant pudding , that’s a box of how many serving ? 4 serving 3.5 oz or which one ?
not sure the exact ounces but it’s 4 servings, the smaller of the 2 sizes they offer 🙂
Hi Sharon
Quick question, I made your sturdy cake recipe and love it! My daughter is getting married in July and was wondering if the sturdy recipe would be good for stacking or if I should stick with the WASC recipe?
Thanks so much
Chantell
it’s perfect for stacked cakes!
I am using a betty Crocker super moist yellow cake to make a yellow cake with chocolate icing, any suggestions?
sorry Christy, not sure what you are asking?
I just discovered all these fabulous cake recipes and can’t wait to pin them for lots of future cakes. I do wonder why you suggested to someone in comments to use the Sturdy Recipe for a more dense Pound cake recipe than the Pound Cake Recipe itself. I love a good dense pound cake and was ready to make your pound cake but now think I should maybe do the Sturdy one instead. Any comments? Thank you for sharing all this valuable information.
Hey Lexy, it just depends upon if you want a full on pound cake or a more dense “regular” cake for decorating etc 🙂
Hello, I make pound cake from a mix but my concern is that the cake mix that I buy are Duncan Hines 16.5 onzas so how much oil and water should I add since is a different measure form your recipe ?? And I use 3.4 oz of pudding instant , please help 🙂 thank you !!
which recipe are u referring to? There are several in this post 🙂
Pound cake from a mix
Use the ingredients and amounts listed in the recipe in this post 🙂
Is half a cup of butter = to half cut of oil??
I dont recommend subbing out any ingredients from these recipes 🙂
Hello, i was just wondering, this time im doing a chocolate cake, can i just follow the instructions with the pound cake from a mix ?
i need a dense chocolate cake that cake hold my fondant 🙂 thank you
Use the STURDY recipe from this post; it will hold up under fondant great 🙂
yes or the STURDY recipe is great too
Hello Sharon, Thanks for the recipes! I may have missed this request posted already, but do you have a recipe for doctoring a spice cake? Client wants spice cake with butterscotch icing… sounds interesting!
Thank you 🙂
hey Shelley! YOu can use any of these recipes but use a spice mix as the base.
I did the STURDY recipe with chocolate cake mix from Betty C and i don’t l know if I was supposed to add the 1 tsp vanilla extract and 1 tsp of almond extract but , I tried it and I tasted something different idk , I’m thinking on not adding those extract plus is chocolate cake what do you think ?
prob was the almond, you can omit that and the vanilla too if you like 🙂
Ok so I made the STURDY recipe with chocolate cake mix and a lot of people liked it ! So i was so happy !! Some people said it was very moist ! I guess that was a good thing 🙂 I didn’t put fondant cause this one was just to try the recipe , I hope it good when I put the Fondant
2.
Another person said that he couldn’t taste the chocolate ? Maybe because of the almost and vanilla extract ??
3. What is the purpose of the sour cream??
Thank you so much for your help !!
If you use choc mix and choc pudding it should taste very chocolaty. The sour cream is for moisture and texture .
another opinion from my chocolate cake is that it was too fluffy with the STURDY recipe, any suggestions?
well I dont know what to say to that because the STURDY is the opposite of fluffy, lol. It is dense and very moist.
Hello again Sharon!
I’m making a wedding cake , 3 tiers , 12in, 9in, and 6in, which recipe would you recommend for me to do, since is going to have Dulce de leche (caramel) inside and is going to be Vanilla cake mix. covered with fondant!
please!! 😀 hope you can help !
thank you so much! youre deff the besT!
the Sturdy!!
Hi Sharon!
Thank you so much for this article! I too, was feeling guilty for using doctored up cake mixes but no more! LOL…I’m making a pumpkin spice cake and smash cake. I found the question in here where you had the variation for it. So my additional question is this: do I still add a pudding mix in? and if yes, which flavor? I think jello brand makes a cream cheese flavor…
And second question…can i use a pumpkin spice flavor extract? I have the Lorann Pumpkin spice emulsion.
you sure can!I would use the Jello pumpkin spice pudding flavor 🙂
Hello again!!
How can I make a pumpkin cake with a box of spice cake mix ?? How can I add the pumpkin purée? Do you have a good recipe ??
Thank youuu
here’s one:
1 package (18-1/4 ounces) spice cake mix
3 eggs
1 cup cooked or canned pumpkin
1/2 cup water
1/2 cup vegetable oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Hiii I love your recipes !! My main concern is how to prepare my pan !! I put spray around the whole pan , and put the mix , when. Is ready (baked) I wait like 10-20 minutes to flip it and guess what It broke in half !! It looked like it was stocked , but I did put spray 🙁 , do you put something else in the surface ??? To prevent from sticking thanksss!! Help
use PAM for baking spray. Works great!
Put parchment paper in the bottom, & around the sides, a little taller than the pan, so if it rises up, it will keep its shape, instead of running over the edge. Will come out perfect every time! A little shortening will stick it to the pan, and to itself, to hold it together in place when on the sides. No need to spry the parchment, it will release from the cake easily. Can also use greased flower nails in the pan, on top of the parchment paper, to help the center cook better, I use at least 3, even in a 6″ pan. Then a wet strip around the outside to keep it cooler, & more level in the pan, to finish it off! I got all this from the wonderful bakers on this site, and it works!
Hello Sharon ,
How can I make my cupcakes look puffy on the top, like I made mine but the looked flat :/ I want them to look professional 🙂
raise the oven temp by 50 degrees for the first 5 minutes of baking; that will help them dome 🙂
Hi Sharon
Thanks for sharing this! I think Im late to the game here lol but thank goodness I found your post. What type would you recommend if Im making a 2 tier cake with buttercream and some fondant…but I still want the cake moist and not as dense as the typical fondant cakes. Thank u!
the WASC or Sturdy 🙂
Hi Sharon
I tried the sturdy recipe but it collapsed! Is there a reason that would happen? Thanks!
I think I didnt bake it long enough….how long do these cakes need to bake in addition to the box time? thanks
it depends upon which recipe you use 🙂
How long do you bake the Sturdy cake for?
depends on the size pan you are using 🙂
I’m making a white wedding cake and I would like to doctor up the flavor but keep the cake white. I’m using Duncan Hines white cake mix. what recipe do to you recommend.
either the WASC or Sturdy
Hi Sharon, I have been asked to make a yellow cake, which recipe above would you recommend. What flavor pudding and extracts if any? Yellow cake is boring to me and I need to wow this customer. Thanks so much in advance for any recommendations.
I would use a yellow mix with either the WASC or the STURDY recipe 🙂
I made the WASC cake for both my daughter’s and nephew’s weddings using a French vanilla cake mix. They were to die for and had so many compliments. I now have another daughter getting married and she would like a Neapolitian cake. Do you think it would be best to use the WASC recipe, using vanilla, strawberry, and chocolate cake mixes or the sturdy cake recipe? The cake will have four tiers. Also, why would you not recommend the use of a Pillsbury mix? Thank you!
really either one will be great; you can’t really go wrong. Pillsbury tends to sin too much when doctored fir my liking 🙂
Wow. Made your sturdy cake for a 2 tiered princess castle cake. It was so easy to work with! My layers came out perfectly flat and stacked so nicely. It took me 2 days to finish decorating the cake which I kept stored in the fridge. I could not believe how moist and delicious the cake was at the party! I followed the recipe exactly…used Duncan Hines ( has always been my favorite). Thank you so much!
I want to extend your Sturdy Recipe. Can I add the Extender ingredients or will it no longer be as dense and moist? I’m not sure I want a cake that is double in size by simply doubling the Sturdy recipe, ie. using 2 boxes of cake mix. Thanks!
no that won;t work… just bake off the extra batter and freeze those layers 🙂
Hi!
I love your sturdy cake recipe. It’s my go-to! I was wondering if it is possible to add fruit to the batter? I am wanting to do cupcakes with fresh blueberries in them.
sure! Just be careful not to add much liquid overall in the fruit
Can the WASC or Sturdy Cake recipes be made in a 12-inch Bundt pan? If so, any changes that need to be made? Thanks.
I have not tried it honestly, I would try the Sturdy
OMG!!!!! Total game changer these recipes are, ESPECIALLY the sturdy cake recipe!!! I’ve made birthday cakes and wedding cakes using this recipe and people cant seem to get enough as they tell me that they’ve never tasted anything so exquisite. The recipe is spot on and beyond delicious. People always come back to me to order because they complain that store bought and even bakery cakes are not comparable to the taste and texture of the sturdy cake recipe!!!
I made the sturdy cake recipe for my grand-daughter’s 8th birthday and it was amazing. I am so grateful to have found your recipes. I used the cake as the base for a strawberry cream-cheese poke cake and it was better than any bakery cake we could have bought! I look forward to other recipes and baking tips from your blog. Thanks again!
Thank you for this helpful information. I am using puratos cake mixes but they are too sweet for me, how can I make it less sweet? what will I add? Thank you so much, hoping you could help me with this. thank you. God bless you more
you can’t make them less sweet 🙂