My husband and I had a conversation that everyone thinks that my cakes are from scratch (the icing and decorating is- LOL) but really I have been using Dunkin Hines Golden Butter cake mix. He says if I made it from scratch it wouldn't taste the same (he likes the taste and how moist it is). I want to stop buying it for the cost and also because there's so many preservatives and ingredients in there that I don't want for myself. Is there a from scratch recipe you can share from here or your own that I can try and taste test? I want to make it feel and taste the box cake and blind-fold my husband and see if he can tell. I also want to save money (not necessarily be saving time) to make my own. I make a bunch of other things from scratch (food, homemade tomato sauce, desserts, etc) so I know it's possible if I try.

I always make my cakes from scratch, thats one thing people always like about my cakes. I don't like the box cake mixes because they have so may preservatives in them, not to mention that I am allergic to soy (which box mixes contain) so I have to be careful of what I use especially since most people invite me to stay and have cake with them, lol. I find that most people appreciate a scratch cake more where I'm from, however that might differ from others opinions.

There are lots of recipes on this site that look great, I just haven't had a chance to try them, maybe you could try a few and see which one you (or your husband) prefer best.

I don't try to make a scratch cake taste like a box mix, but I know many people do, hope they post if they have had success----but to me, I don't see the point.

I wonder if many people today have ever eaten a scratch cake? Anyway you'll probably need to try 3 or 4 different recipes til you find one that is what you're looking for. I like recipes with buttermilk in them, like Toba Garrett's Yellow Cake.

I read a post on Thursday someone mentioned making a Sourcream white almond cake. I looked under recipes and could not find a cake listed. Does anyone have the recipe and would post or send to me. It sounds delicious. Thanks, Sharon

Here is a link to that sourcream almond cake... http://www.recipezaar.com/69630

I make some from scratch, but mostly use DH boxed mixes. I do doctor them quite a bit though, adding pudding, sour cream, buttermilk, milk, juices, extra flavorings, melted chocolate (and white chocolate), etc. I get consistent results from the mix I don't from scratch.

i've done some scratch cakes, but most people seem to prefer the taste of a box, i think it's because not many people eat scratch anymore so to them it's dry or the texture doesn't "seem right". i usually doctor up my mixes so much that it would definitely be cheaper to do a scratch, but i just don't get raves from them as much as a doctored box mix. i have one recipe for a yellow that is allright, but white scratch forget it- people think it's too "crumbly" or dry, etc.

cookie_brookie i am also allergic to soy and i cant eat cake made from a box so if you could share some of your recipes i would love it Thanks btw we are in the same town how cool..lol and i like you cakes they are pretty.

I was wonder where you took your classes at in this small town then i noticed that you havent had any those cakes are pretty for no classes.

What kind of from scratch recipe are you looking for? I love the recipes from the Whimsical Bakehouse. I tried their orange golden butter and it was delicious and very moist. Also remember you can use moistening syrups to make it more moist too. Regarding chocolate cake, I love the updated version from egullet of a cake posted in epicurious. It's the best ever.

I am from Spain and we don't bake from mixes there (you can't buy them) so when I came here and tried a cake from a mix (not doctored) I just didn't like the flavor. Maybe it's because I'm not accustomed to cakes tasting like that but I do respect those people who use mixes. To each its own, I say.

Inma

sorry i cant spell this morning..lol

I've mostly used cake mixes b/c every time I try to bake from scratch - the cake doesn't cook in the middle, or it's too dry, or it overcooks on the edges, or it doesn't mix right (like I tried to make choc. madeira cake and ended up w/a yellow cake w/ some chocolate powder mixed in several spots but not throughout). I would love to learn how to bake from scratch cakes, but other than going to culinary school, I'm not quite sure how to learn that w/out many, many expensive trials. I'm not ever sure if it's my oven, or my pans, or the temperature of the batter or if the butter is melted too much or what. So box mixes + added ingredients usually works and gets grade reviews!

I use boxed mix. I have tried scratch and my dh just doesn't like it, he is so used to boxed things. His mom didn't bake from scratch so he isn't used to it. I grew up with a lot of scratch cooking, my dad doesn't believe in boxed/canned stuff (my mom only can cook if it goes in the microwave and has directions on the label, what a pair they made LOL!) So I'm used to scratch but eat boxed because the man and the kids eat it.

I've also found I have to play with scratch recipes more to find one that we all might like, I end up wasting more money than if I just buy mixes.

When I was growning up my mom made everything from a box, but when I tried scratch cakes I was hooked. It took me a few tries to find the recipes I liked the best but I wouldn't use anything else.

The issue of scratch vs. box with or without additives is absolutely a matter of taste, skill and experience. If you grew up with scratch then you are more likely to prefer their taste, but only if you use the recipe that pleases you and you have the skill to prepare it properly.

Those who grew up with box are more likely to prefer that taste. Also box has the advantage of being pretty much goof proof and that includes not being quite as sensive to baking times or temperatures. Duncan Hines and the other companies have worked long and hard to make sure their products are both easy and consistant.

That's not true of scratch cakes, a minute or two extra baking can make the difference between wow! and ok! (moist and dry)

I use both.

I make a scratch chocolate cake, carrot cake, spice cake, lemon cake and sometimes yellow cake.

I doctor a cake mix for white cake, mocha cake, strawberry cake and sometimes yellow cake

I don't really prefer one over the other, that just happens to be the recipes I have and like. I don't go by weather a recipe is scratch or boxed I go by what the final cake tastes like.

I vote store bought, only because I need the convenience. I tend to spend more time on tweaking the mix, choosing a filling, and the DECORATING!!!!!

I do both, depending what the occasion is.
If it's just a co-workers birthday, it's defintely box, if it's
for a Baking Contest, then I do scratch..but I would still decorate them very nicely regardless.

I do both. Some people like box and some don't. Most people think I only make cakes from scratch so when I doctor up a mix they can't even tell. It depends on the person the occasion and the amount of time I have to do the cake.


I prefer a cake from scratch.

Thanks for the link to recipezaar.com! I got the recipe and can't wait to try it. I too mostly use DH butter gold mix and also doctor it up as well as some of the other mixes. I also do some from scratch. I get raves on the DH buttergold and I get all my DH mix from super walmart for 88c a box. Cheapest place in town, it is 1.49 everywhere else in town.

I use ONLY boxed cake mixes. Heaven knows I've TRIED SO many cake recipes from scratch, and I can never count on the consistancy being the same. I have had MANY more compliments on mix cakes than scratch too.
I happen to know for a FACT that a very famous baker/decorator,
( sorry, I won't spill any names, but they are professional, AND have been seen on on the food network cake challenges!) ONLY uses boxed cake mixes for their masterpiece creations! I know this because DH sells mixes to that person!) They say there is no beating the consistant taste, and texture of a box mix...and that is good enough for me to not feel guilty about using box mixes vs. scratch recipes.

Oh!!! Who, who, who?? I wish I could lose the guilt factor, you know? I know it costs me more to dr a box mix using sour cream, etc... than to make a scratch but the scratch is always either too dry or the texture is too crumby... All mine, except for a fool-proof carrot cake, are dr'd box mixes....

C'mon....give me a hint

LOL...sorry...I just can't tell...I traded my vow of sworn secrecy for a tour of that persons shop to see their creations! I haven't gone there yet, but have plans to soon. (he-he...It's fun knowing something others don't... )

Aw....shucks! You're no fun

Have fun... and you're very careful about the pronouns so I don't even know if it's a woman or man.... VERY good job! They would be proud

Box. (Pillsbury)

I use DH boxed cake mixes and then I add 1 box of pudding mix. It makes the cake more dense but moist. It's yummy!

lol...yep...I was careful to not give that away...and it won't help to ask where I live either...'cause someone may be able to figure it out from that clue too. My lips are sealed! When I go for my visit, I'll ask if they mind if their cake preferrence is public knowledge...if they say yes, then I'll be happy to spill my guts with you!

I just remember that I dr one recipe and mixed it with one undoctored and mine came out perfect... I was having a problem with the cake being too dense and moist... very rich - after I started doing this it came out nicely.

I only bake from scratch. I have used my recipes for years and they are always delicious and consistent. It is a matter of finding a good recipe and sticking to it. I would not sell a cake from a mix since my customers expect scratch.