MayWest Posted 15 Jun 2008 , 3:55pm
post #1 of

Lots of questions on this one...

Does anyone use sour cream in all the cakes regardless of cake flavor? If so, how much per cake mix (box cake mix)? Do you omit some of the liquid in place of the sour cream? Does it make a big difference in taste and texture? I find some of the cakes that I make from a box like red velvet tends to be a little dry, will sour cream make it moist? Any other tricks will be greatly appreciated...

33 replies
ATCakes Posted 15 Jun 2008 , 4:06pm
post #2 of

I use sour cream in all my cake mixes and everyone loves them. I use a round ice cream scoop and put in about 1 1/2 scoops per mix. The only other thing I do different is instead of 3 whole eggs, I put in 1 whole egg and 2 egg whites. icon_smile.gif

kjt Posted 15 Jun 2008 , 4:10pm
post #3 of

ATCakes, do you find that the sour cream makes for a denser texture (and better for stacking)?
Thanks for the info icon_smile.gif

veronica970206 Posted 15 Jun 2008 , 4:20pm
post #4 of

I made a triple chocolate cake with a cake mix and used sour cream and I found it to be one of the most moist cakes I have ever made. I think it makes the cake more soild, but that is just my opinion. I tried it one time and from that time I use it all the time if I use a cake mix recipe. I strongly encourage it, good luck.

Veronica

kjt Posted 15 Jun 2008 , 4:22pm
post #5 of
Quote:
Originally Posted by veronica970206

I made a triple chocolate cake with a cake mix and used sour cream...

Veronica



would you please tell me your recipe?
Thanks!

MayWest Posted 15 Jun 2008 , 4:34pm
post #6 of

Veronica,

That triple chocolate sounds delicious...would you mind sharing the recipe?? icon_smile.gif

Thanks!

KimAZ Posted 15 Jun 2008 , 7:50pm
post #7 of

Lately I've been using the WASC ( white almond sour cream) cake recipe which calls for 1 cup of sour cream per cake mix. I notice the cake is must more moist and I really like it.

I've also substituted plain yogurt for the sour cream which also makes a very moist cake.

KimAZ

arosstx Posted 15 Jun 2008 , 8:12pm
post #8 of

I put in about one cup of regular sour cream (not light, NOT fat-free) into every cake I bake. Figure about 1/2 cup to one cup per box if using mixes.

It really does make the cake more moist in my opinion, and you do not taste anything other than the cake!

brogi2baker Posted 15 Jun 2008 , 8:15pm
post #9 of

i have only tired it on a devils food cake, and I did not eat it, however, the people I made it for raved and it was pretty dense. It did fall in the center though. I used the Enhanced cake mix extender in the recipe section.

brogi2baker Posted 15 Jun 2008 , 8:16pm

i have only tried it on a devils food cake, and I did not eat it, however, the people I made it for raved and it was pretty dense and moist. It did fall in the center though. I used the Enhanced cake mix extender in the recipe section.

JawdroppingCakes Posted 15 Jun 2008 , 8:31pm

I use sour cream in all my cakes. If you look up the recipe for the white almond sour cream cake it says how much to use. To make other flavors just use the flavor of your choice.

christeena Posted 15 Jun 2008 , 8:45pm

I ALWAYS use sour cream in all my cakes. For white cake I use WASC exclusively and for a chocolate version I do 1 box DH Devil's Food, 2/3 cup flour, 1/3 cup hershey cocoa, 3/4 tsp. white popcorn salt, 3/4 cup sugar and 1 tsp. baking powder, all sifted together. In my mixer bowl, I do 6 large eggs, 2 TBS. oil, 1 cup sour cream, 1 1/3 cup cooled coffee, 1 tsp. vanilla. Stir together until combined, add dry ingredients and stir until combined, turn mixer to next level for 2 minutes. Pour and bake! YUMMY! Oh, you can double this easily!

chrissy410 Posted 15 Jun 2008 , 8:47pm

this website has an excellent chocolate chip cake called darn good chocolate cake that uses sour cream. I've never gotten so many complements on cakes than when I make this one. You use sour cream and chocolate pudding and it really does make a sturdy cake. It's a big request that I often get!

imakecakes Posted 15 Jun 2008 , 9:06pm

I highly recommend the Cake Mix Doctor cookbook! I haven't had a bad cake made from her recipes yet. That has the darn good choc recipe that i use for every choc cake I make.(Make it the day before you need it and it's even better!) I use the WASC recipe from here for my white/vanilla cakes. They are both more dense and very moist! I use them for sculpting my 3D cakes all the time.

Another tip, I don't bake them "until they spring back when touched". I take them out when the imprint of my fingertip isn't mushy. (Pretty scientific, I know--just 1 or 2 minutes before it's supposed to be out. If it's pulling away from the side of the pan, it's overcooked, IMO) The cake will continue to bake for several minutes after you have removed it from the oven, so don't worry about it being undercooked.

butterflywings Posted 15 Jun 2008 , 9:52pm

here's what i do for EVERY cake mix I use.

1 box cake mix
1 box (4 serving size) pudding mix (either same flavor as cake or complimentary flavor)
4 whole eggs
1/2 c. water
1/2 c. oil
1 c. sour cream

It makes a very nice, dense (therefore good for carving) cake that is so moist and yummy. I get TONS of compliments, not just on how pretty my cakes can be but people seem really surprised to find that that are so moist, yet not crumbly and soft.

BTW, I got this idea/recipe here on the board. There's a recipe called "Firm Chocolate Cake" and I just decided to try it out with different cake/pudding flavors and have not found one yet that it doesn't work with.

icon_biggrin.gif

veronica970206 Posted 16 Jun 2008 , 2:24am

It's exactly what Butterflywings posted, I got it from a cookbook my Grandma had, she buys so many books and when I go over there I look through them, it was a chocolate butter fudge cake mix, plus the chocolate instant pudding, plus chocolate chips = Triple Chocolate, I sometimes use mini or the reg size morsels, either way it is fabulous!!! It is super moist and has a great texture to it, even with all that chocolate, I used a cookies and cream filling with it, and holy cow I thought I was gonna be a diabetic before I finished my piece of that bad boy, LOL> Good luck and I hope you enjoy it as much as we did.

1 box cake mix
1 box (4 serving size) pudding mix (either same flavor as cake or complimentary flavor)
4 whole eggs
1/2 c. water
1/2 c. oil
1 c. sour cream


Veronica

jenbashore Posted 16 Jun 2008 , 2:22pm

Silly question... icon_redface.gif ...does a cake made with sour cream need to be refrigerated?

butterflywings Posted 16 Jun 2008 , 2:25pm

not at all. you're baking the sourcream into the cake. though, i prefer a chilled cake, so i usually do refridge any we're going to personally consume. but when i make them for other people, i let then know it's not a requirement.

jenbashore Posted 16 Jun 2008 , 2:28pm

Thanks for the reply. I'm going to make one this week. icon_smile.gif

MayWest Posted 16 Jun 2008 , 2:43pm

Veronica and Butterflywings,

Thanks so much for your recipes and tips! One more question...the recipe calls for a box of pudding mix does it matter if the cake mix "already" has pudding mix in it?

AdaR Posted 16 Jun 2008 , 2:45pm

I like to use sour cream,because this make the ckae very moist

melkneec Posted 16 Jun 2008 , 2:49pm

[quote="imakecakes"]I highly recommend the Cake Mix Doctor cookbook! I haven't had a bad cake made from her recipes yet. That has the darn good choc recipe that i use for every choc cake I make.(Make it the day before you need it and it's even better!) I use the WASC recipe from here for my white/vanilla cakes. They are both more dense and very moist! I use them for sculpting my 3D cakes all the time.
quote]

I use that book myself and Love every cake in there! Like you say the cakes are more dense and very moist! Everyone I make a cake for loves them. Never had a problem with stacking or sculpting either. icon_biggrin.gif

butterflywings Posted 16 Jun 2008 , 2:49pm
Quote:
Originally Posted by MayWest

Veronica and Butterflywings,

Thanks so much for your recipes and tips! One more question...the recipe calls for a box of pudding mix does it matter if the cake mix "already" has pudding mix in it?




not at all. i just the betty crocker box mixes that have "pudding in the mix" according to the box and i still use my little 4 serving size pudding mix with it.

deanwithana Posted 16 Jun 2008 , 2:51pm

I have a question......do any of you use DH as their cakes are already SO moist that I find that they almost fall apart when torting.......if I add sour cream, I am scared that they will turn to mush or do you use Pillsbury/BC....or does it matter????

Lee9 Posted 16 Jun 2008 , 2:51pm

I take a box cake mix, a complimentary box of pudding, and an additional egg than what the mix calls for. Then for the liquid I use half milk and half liquid creamer (any complimentary flavor) and instead of the oil I substitute in light sour cream. Everyone raves about the flavor and that it is moist.

twindees Posted 16 Jun 2008 , 3:06pm

Wow thanks for the information and the recipe. I must give this one a try. thumbs_up.gifthumbs_up.gif

prettysweet Posted 16 Jun 2008 , 8:00pm

I always use sour cream when I use a mix. When I was making my first wedding cake about 3 yrs ago and feeling very insecure about it I read an ad on a Pillsbury box about emailng for their wedding cake guide. It was a 9 or 10 page download. It had lots of basic info about wedding cakes, much of which is regularly on CC and they recommended adding 1 cup sour cream, 3 eggs, 1/4 c oil and 1/4 c water will each box mix for a rich dense cake. I have used it with Pillsbury and DH and everyone loves the taste.(Iuse milk instead of water) .
On a page called "Adding a signature touch" they included hints like adding 1 tbl grated lemon or orange peel; 2 or 3 tsp vanilla, almond, lemon , coconut, butter, peppermint, maple or rum extracts. For spice cake add 1tsp cinnamon,1/2 tsp nutmeg, and 1/2 tsp cloves.
Other substitutes they included were to sub coffee, soda, orange juice for water or 1/4 c. liqueur for equal amounts of water. They suggested after you mix the batter to stir in 2 oz chocolate finely chopped, 1c. chopped nuts, or 1 c coarsely chopped cookies. Another suggestions was to stir in 2 Tbl poppy seeds.
After reading all those suggestions I felt more secure adding all kinds of goodies and I've had good luck with my experiments.

jennifer7777 Posted 16 Jun 2008 , 8:17pm

Like many others, I agree and like to add sour cream to my mixes.
HOWEVER, I have found that if a mix already has pudding, like Betty Crocker (if you use that recipe that adds pudding) that sometimes adding more pudding makes the cake gummy.

What I now do for my BC mixes is use 1 1/2 cups of milk instead of the
1 1/3 cups of water; 4 eggs instead of the 3; and 1/2 cup oil instead of the 1/3.
If I add sour cream I add either 1/2 or 1 cup. It makes the cake dense/firmer, but it is still moist.

If you use DH mix, you can add pudding to those, b/c they don't come with pudding.

jennifer7777 Posted 16 Jun 2008 , 8:20pm

Oh yeah...I just recently bought the Cake Mix Doctor cookbook, and it is great! I also got the Cupcake and Chocolate books, too!
These are good resources whether you use cake mixes or not.

deanwithana Posted 16 Jun 2008 , 10:35pm

Thanks!!! I just went to get the cake mix doctor book from the library today.....I can't wait to begin reading!!!

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