Hi, all ~
I have been trying many scratch yellow recipes and can't seem to get one that is moist enough for my liking. Could I add a box of instant pudding mix to it to help with the moistness? Has anyone done this?
I'm afraid I'm not much help, I was wondering the same thing. I know that you can make your own cake mixes from scratch - can you add pudding just like it was a cake mix then?
Hope someone else can help...
I've done it before. To be perfectly honest, I don't fully remember if it came out spectacular or anything, but I would have remembered if it came out awful!!
My grandmother does it with basic yellow cake and lemon scratch mixes.
SOUR CREAM VANILLA PUDDING CAKE
2 c all-purpose flour
1 ts baking powder
1 ts baking soda
1 c sugar
1 pk instant vanilla pudding (3 1/8 oz.)
1 c sour cream
4 eggs, beaten
1/2 c oil
1 ts vanilla
Preheat oven to 350°. Mix all ingredients and beat for 5 minutes. greased 10-cup bundt pan. Bake 45 minutes or until toothpick inserted in the center of the cake comes away clean. Cool for 5 minutes. Remove from pan. Cool completely.
3/4 c Butter
1 1/3 c sugar
1 ts flavour
1 1/4 c water
1 pk instant pudding mix (3-3/4 ounces)
2 1/4 c all-purpose flour
2 teaspoons baking powder
Preheat oven to 350ºF. Grease and flour two 9-inch round layer pans. In large mixing bowl cream Butter, sugar, eggs and vanilla until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed of electric mixer until blended, scraping bowl Constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pans.
Bake at 350ºF for 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely.
LEMON JELLY CAKE FROM SCRATCH
2 c cake flour
2 ts baking powder
1 1/2 c sugar
1 pk lemon-flavoured gelatine
3/4 c milk
2/3 c oil
2 tb lemon extract
Sift all dry ingredients. Beat eggs, add oil, milk and extract. Mix all together. Ring tin 325oF 40-50 mins.
[strawberry is good - strawberry flavour instead of lemon extract]
Thanks for the recipes, they sound yummy!!!
I can hardly wait to try these recipes!! They sound so yummy! Thank you for sharing them!
I only bake from scratch and in my quest for the ultimate cake (flavor, texture, the whole thing) I tried adding pudding. One small box per basic recipe (about 7 cups of batter). I add 1/4 cup more liquid to balance it all out and my cakes are moist and flavorful. Also, it's fun to mix and match flavors.
Mmmm... Thanks auzzi! I can't wait to try them out, they sound so good.
Thanks for the recipes
They sound so yummy. Thanks for sharing the recipes!!
Thanks for sharing these recipes. They sound yummy.
Yum. Which one to try first?!
I love recipes of any kind and collect them all whether I will ever use them or not, but a lot of what interest me the most is the history behind the recipe. I love trying new cake recipes though. I have to have variety. These sound wonderful and thank you for sharing.
My opinion... there are many great scratch recipes that are moist. You just need to keep looking. If you are trying to bake from scratch, a processed, chemical laden pudding mix defeats the purpose of baking from scratch. BUddy Valastro has a wonderful yellow cake that incorporates two cups of scratch custard. If you make real pudding and add it instead of part of the dairy, that may work. But again, there are so many great recipes already out there.
Thank you Moxey2000. I'm going to try this tonight - adding a small box of pudding mix to my scratch recipe with about a 1/4 of milk. I'll let everyone know how it turns out.
How do I get the recipe from Buddy that you refer to? I want to make a butterscotch bundt cake that incorporates pumpkin into the recipe. The recipe calls for butterscotch pudding mix. I want to make the pudding from scratch and the mix from scratch. I have recipes for both but I don't know how to incorporate the pudding from scratch into the recipe, not sure what to add or leave out. Can someone help?
okay scp1127, here is the recipe for his cake and custard cream recipe below. Hope I am not breaking the rules by posting this. If I am please let me know and I will delete this./Thanks/Mary
Vanilla Cake Recipe
2 1/2 cups cake flour plus more for flouring the cake pans
2 cups sugar, plus more for unmolding the cakes
2 cups Italian Custard Cream (Recipe below this one)
3/4 cup vegetable oil
2 1/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 extra large eggs
1 cup whole milk
Unsalted butter (About 2 tablespoons), non stick spray, or vegetable oil may be used for greasing the cake pans
Custard Cream Recipe
2 1/2 cups whole milk
1 tablespoon pure vanila extract
1 cup sugar
2/3 cup cake flour, sifted
2 teaspoons salted butter
*Mod edited to remove copyright mixing instructions. Sorry!
Here is a link on the internet for all. He does not tell the custard cream recipe but looks like they posted it on another site for Racheal Ray for anybody and everybody to see below. If it was a copyright why do they have it listed on the internet in both of these places , one place for the cake and the other for the custard cream recipe?
Here is the link for the custard cream from Rachael Ray and Buddy.
just curious to know how your trial turned out with the pudding mix?
i did this fornthe very first time yesterday....the cake was awesome! the only problem is i noticed the cake looked beautiful... flat top and all. after it cooled it sunked in a curve. how can this be prevented?
For the sour cream cake, there doesn't seem to be enough liquid? is the recipe missing water or milk?
try using 2 1/3 c. sugar
I have wondered the same thing. Going to try this recipe.
Thanks for the reciepes will definately try them out.