Just wondering what is better: use a box mix cake or bake one from scratch? It obviously takes a little more time to do one from scratch but is it more just a personal preferance?

I recently did a shamu cake for my nephews... my SIL wanted a white cake and I went through many recipes trying to find one I didn't think was dry.

destini

My problem with scratch cakes has always been that they come out dry and I personally, I don't really like the texture of them. I use a DH mix and the extender recipe that I got off of this site. It makes a very nice, tasty, firm cake. However, there are lots of people out there who only make scratch cakes and they come out just fine for them. I guess it depends on the recipe you use and your personal tastes.

It is definitely a matter of preference.

I always use boxed mixes when I make practice cakes, but for serving at a birthday party or event, it's almost always scratch. I have a couple of TNT boxed mix recipes that were given to me by members here, but otherwise, it's scratch when it's important.

Theresa

I find the boxed cakes come out better for me. I always add pudding and usr milk instead of water, and a few other ingredients....which can be found here in the recipes section. There are some great ones for moist white cake.

Once I mastered my chocolate cake from scratch I never used a box chocolate cake again. However, I cannot make a white or yellow cake from scratch to save my life, so I rely on doctored box mixes. As always, it's what works for you!

99.8% of the time I use a box mix as the base for my cakes. It is important to me that my cakes are delicious and consistent, and using a mix as my base guarantees that. There are a few cakes I only like from scratch, (carrot, red velvet, Granny) but IMO the box mixes are what the base clientel of my business wants ~ and as the old saying goes.....if it ain't broke, don't fix it!

Have any of you tried a white chocolate cake instead of plain white cake? The white chocolate taste isn't that strong, and (I am guessing) the cocoa butter in the chocolate may help keep it moist.

I have tasted this cake before, and it was great, but I do not have a TNT recipe.

Any volunteers?

Theresa

Quadcrew -

What's a granny cake?

Theresa

I know when I was growing up my mom almost always used box mixes and then so I did too. I think maybe I'm just so used to the texture and moisture those have... I guess that's probably why I struggled so much finding a recipe that I liked.

Do you think simple syrup would have helped? Or is that a personal preferance as well? (incidentally, my brother and SIL did not think it was dry -- could just be me)

tmriga - I like the idea of boxes for practice! It sure would make things more simple trying to get practice in with 3 little kiddos around!

I haven't tried a white chocolate but I would also be interested in a recipe for that!!

Actually, anything chocolate

Simple syrup is a touchy subject. I have heard of using it on a "regular" cake until I saw some people do it on Food Network. It shocked me, because I am accustomed to only using it on sponge or genoise cakes, which are durable and can handle the extra moisture.

I would think that a "regular" cake would get mushy and collapse from the extra liquid. I know that people have already posted problems with fillings (which are much thicker) turning their bottom layers to mush.

I would not venture to do this.

Theresa

I used to use the extender recipe on here all the time with boxed cakes. Then I started having real issues with box mixes, especially the DH, so I found some really good recipes with some help of others for scratch cakes, and I'm not going back to boxed. If you're interested in some good scratch cake recipes I will give you some. I have a really good white one. As for scratch cakes being dry. These are really moist, but if yours does come out dry, you can always put a simple syrup on it to make it moist. You're going to get a lot of views on this subject and it usually will end up with the topic being removed from people arguing.

I simply cannot find a scratch cake that is moist enough for my tastes so I always go with the box and jazz it up. The only exception I can think of would be carrot cake or apple sauce cake. I have tried around 10 scratch recipes from this site and others and have yet to get the moistness I enjoy in a cake. Even my dh says they are toooooo dry or to dense.

Granny Cake

2 cups flour
1-1/2 cups sugar
1 teaspoon soda
1 teaspoon salt
2 eggs
1 - #2 can crushed pineapple with juice
1/2 cup brown sugar
1/2 cup chopped nuts
1 can sweetened condensed milk
1/2 cup sugar (for topping)
1 stick butter
1 teaspoon vanilla

Mix flour, sugar, soda & salt. Add eggs & pineapple and mix well. Pour batter into a greased 9x13 pan Sprinkle the top with the brown sugar and nuts. Bake at 350 for 40 - 45 min. (check after 35m in.) After cake has been in oven for 25 min., start making the topping.

Topping - Mix 1 cup sweetened condensed milk, 1/2 cup sugar, 1 stick of butter & vanilla. boil 5 minutes, stirring constantly. Pour this topping over the cake immediately after removing it from the oven.

I have a great recipe for a moist yellow cake. I wouldn't use anything else. It's a betty Crocker one. It's called Grandma's Chocolate layer cake to be iced with teh chocolate buttercream recipe that is also in that cookbook.

For me, it depends on teh recipe. I love the "darn good chocolate cake" recipe that's on this site and it uses a mix.

tmriga - thanks for the pointer on syrup!

kdhoffert - I would be interested in some good, moist scratch recipes! Could you email me? Or whatever works

Point taken - we'll stay off the syrup topic (play nice kids)

sure, I can email them to you. I agree simple syrup can be a touchy subject. I personally only use it on a heavier, denser cake. I also spray it on with a spray bottle as someone else gave me a pointer on. It made it go on evenly and a light amount so it wasn't saturated. You will get a lot of different opionions on this subject too. I wouldn't use it if the cake is already moist.