I am looking for a new yellow cake recipe. The one I use now is:
1 pkg. cream cheese
1/2 c. water
1/2 c. oil
1/2 cup sugar
I am having problems with the texture here lately, there seems to be big holes or air pockets in the cake.
I would love to try a new doctored recipe!
Thanks so much!
I was just getting ready to post a question about finding a great golden butter / yellow recipe. I need a great one that will go with a yummy chocolate icing.
Come on...I know there is someone out there with an awesome one!!!
Calling all decorators!!!
I agree with the first post. I believe that is the same one that I make from the Cake Doctor book. It's outstanding! Very rich. I wanted to know as well, b/c adding an extra egg w/choc pudding to my chocolate cake works great, but it doesn't do well w/ adding vanilla pudding to the yellow cake mix. would love to see some posts....
Large air pockets and an uneven grain in your cakes are usually caused by undermixing.
Here's a very interesting overview of cake making:
The WASC cake is very popular as it has the reliability of a box mix but a more homemade taste.
This is the expanded flavors versions:
(You can change the extracts, use any flavor of cake mix, add liquor/liqueur, berry or lemon juice, white chocolate, strawberries/raspberries or jello.)
Last night, I tried a yellow cake mix, white choc pudding , extra egg, 1 cup of water, 1/2 cup oil.
It was pretty good. Much lighter than the cream cheese one, but I still want something better. I guess I will try the wasc with the yellow mix. I hope that works!
My vote is for WASC with a butter/yellow cake mix and whole eggs. Cake comes out very yummy!
I love adding 1/4 or 1/3 c. "in place of the other liquid" of Hazelnut coffee creamer. Easy and adds an awesome taste. I'm wanting to try the new caramel flavors.
My doctored yellow cake recipe is:
1 box Duncan Hines Yellow cake mix (not butter golden)
1 box instant French Vanilla pudding mix
3 whole eggs
1/3 cup oil
1 cup water
3/4 cup sour cream
Beat on low for 30 seconds, stir & then beat on high for 2 minutes.
I bake them on 325 degrees... for a few minutes longer than what the pan would normally call for- they bake more evenly (no hump when done).
It always comes out very moist & yummy... people always think it's scratch!
Thanks for a great topic... can't wait to see other recipe ideas.
To JanH: Have you actually tried the recipe you posted a link for that was Rebecca Sutterby's? Taking a lok at the 8 large egg whites makes me think the cake will be dry since whites usually dry out a mixture. Thanks for your reply.
I'm not JanH, but the WASC that JanH referenced is is awesome! It is very moist and holds up very well to cutting. It turns out wonderfully every time. I've recently started trying the variations and so far so good on those too!
Cookie4, the WASC cake and variations always come out VERY moist.
It's really the only doctored cake mix recipe I use now.
Here's a thread about WASC variations:
(With a response from Rebecca Sutterby.)
Here's the CC WASC cake recipe:
(Has very positive feedback.)
I based this one on the post by KellyBoillaDesigns above, plus a few other additions I found from other sources.
- 1 box Duncan Hines Yellow cake mix (not butter golden)
- 1 box instant French Vanilla pudding mix (not sugar free)
- 3 whole eggs
- 1/3 cup oil
- 1 cup orange juice
- zest from 1 orange
- 1/8 tsp salt
- 3/4 cup sour cream
Bake at 325 until done. I found it takes about 10 minutes longer than the box calls for at this temperature. Check with a fork.
I vote for the WASC with a Duncan Hines yellow cake mix. I'm also a little heavy handed with pure vanilla extract. I tend to double it, I love vanilla. I make my own homemade vanilla extract, so sometimes I will add some vanilla bean to up the yum factor.