Calling On Dh Cake Mix Experts....

Decorating By Classycakes Updated 13 Jul 2008 , 8:53pm by rmelendrez

Classycakes Posted 13 Jul 2008 , 2:37pm
post #1 of 19

Most Duncan Hines cake mixes call for 1/4 - 1/3 cup of oil but the white cake mix only calls for 2 teaspoons. If I put in 1/4 cup oil, will that make the white cake moister or will it ruin the texture?

I usually add either pudding, yogurt, sour cream, etc. to the recipe as well so I'm uncertain if I should just go with the amount of oil they suggest and treat it the same as the other cake mix flavours.

I want the cake nice and moist.

Thanks in advance for your help.

Bev

18 replies
mcdonald Posted 13 Jul 2008 , 2:44pm
post #2 of 19

I am not sure about that. That's strange that the white says only that little amount. I made one yesterday and can't remember how much I used. I think I used 1/3 cup though. I am not sure how it would affect the cake.... if you have time, I would try it.

Chefperl Posted 13 Jul 2008 , 2:48pm
post #3 of 19

go to DH website. they have a forum there, and THOSE PEOPLE ARE THE EXPERTS.
good luck

armywifebryan Posted 13 Jul 2008 , 2:48pm
post #4 of 19

I am not as expert as some others on here are, but I accidently put too much oil in one of my batters one time at it came out all jacked up!!! I had already made around 5 yellow cakes, and then had to make 2 white cakes. I got used to the directions for the yellow cake and ended up using those measurements for the white. When it literally fell apart coming out of the pan, I checked the box and realized what I had done. Had to make yet another trip to the store and got all off track and behind schedule. It sucked!!!!

I usually follow the directions on the box and add in the box of pudding and they come out great. If it were me I wouldn't try adding extra oil unless it was just an experiment cake (not for an order). Good luck with whatever you decide to do and let us know how it turns out!

HTH
Teresa

foxymomma521 Posted 13 Jul 2008 , 2:53pm
post #5 of 19

I never follow the box, no matter what brand/kind. I add 1 cup sour cream - 4 eggs- 1 sm box pudding-1/2c oil and 1/2 c water to every cake that I make and have never had any problems icon_smile.gif

vrmcc1 Posted 13 Jul 2008 , 2:56pm
post #6 of 19

I add 1/3c oil and three whole eggs. Personally I like this better than using whites and 2 Tbls oil. The cake is moister.

Price Posted 13 Jul 2008 , 3:18pm
post #7 of 19

I do basically the same as foxymomma521, except I use 1/3 C. oil instead of 1/2C. Also for the white cake I use 4 egg whites instead of the whole egg because I'm trying to keep the cake a white color. I also add a tsp of vanilla or other extract.

terrylee Posted 13 Jul 2008 , 3:18pm
post #8 of 19

I go according to pkg instructions mostly....adding whole eggs. will doctor up with pudding, sour cream, etc. It seems the way to beat it makes a difference too ....not to fast to mix in air.....long enough to blend completely. If I go according to pkg instruction it is a light cake. by doctoring the cake mix you get a firmer moist cake.

Rexy Posted 13 Jul 2008 , 3:26pm
post #9 of 19

I mix the butter/vanilla flavor with the white. Follow the directions and instead use whole eggs. So it would be 6 eggs, 2 C water, 1/2 butter and 2T oil (I think). The texture is wonderful, light and moist, it's by far my most popular cake.

tony_sopranos_ebony_girl Posted 13 Jul 2008 , 3:39pm
post #10 of 19

I absolutely love DH cake mixes and always, always use more oil than is called for ...
When making the white cake mix instead of using 2 tablespoons (not teaspoons) I usually use 5 tablespoons ... makes it moister and does not make the texture too mushy or anything of the sort ...
HTH

loriemoms Posted 13 Jul 2008 , 3:39pm
post #11 of 19

I only use WASC with box mixes and use the same formula for all the mixes, no matter what brand or flavor and they all came out fine! I noticed that DH has a wierd texture to the yellow cake mix (the top looks like cornbread) but the cake seems ok. I don't use this for any carved cakes or wedding cakes, because it doesnt seem sturdy enough.

thedessertdiva Posted 13 Jul 2008 , 3:41pm
post #12 of 19

I use basically the same formula as foxymomma, and I also add whatever flavoring I need to accomidate it (I use torani syrups, these give a lovely burst of flavor). For extra moist (specially for cupcakes and such, I add 2 heaping Tbsps of mayo. Cant beat it!

rmelendrez Posted 13 Jul 2008 , 4:03pm
post #13 of 19
Quote:
Originally Posted by foxymomma521

I never follow the box, no matter what brand/kind. I add 1 cup sour cream - 4 eggs- 1 sm box pudding-1/2c oil and 1/2 c water to every cake that I make and have never had any problems icon_smile.gif




I use the same recipe only without the sour cream, (next cake I'm going to add sc), and I use instant pudding... do you use instant or regular? Also, Pillsbury cake mix has pudding in the mix, do you still add pudding with Pillsbury cake mix? TY

Classycakes Posted 13 Jul 2008 , 4:40pm
post #14 of 19

Thank you all for your replies. It seems everyone adds a bit of this and a bit of that! Just like me!

What I'm actually trying to do is create a marble cake out of a white mix! I just mixed up a double batch of white cake mix batter, using 1/3 cup of oil instead of the typical 2/3, full eggs instead of egg whites, adding in my flavourings and pudding, and swirling in some chocolate batter.

I absolutely love Duncan Hines mixes and they are usually so very good to work with so I'll have to wait and see if the cake fairies are smiling on me. It looks good in the oven (every ten minutes I'm peering through the glass with the oven light on icon_lol.gif ) but I'm keeping my fingers crossed.

I hope it comes out stable and not crumbly!

shuggy Posted 13 Jul 2008 , 5:03pm
post #15 of 19

I use DH mixes mostlty, but I have used what is on sale. I use whatever amount of water on the box, 1/2 cup of oil, 1 small box of instant pudding, and 4 eggs. I use this even with pudding already in the cake mix.
It comes out very moist and holds up well when layered. I learned this from one of the classes I took from Wilton.

foxymomma521 Posted 13 Jul 2008 , 5:06pm
post #16 of 19
Quote:
Originally Posted by rmelendrez

Quote:
Originally Posted by foxymomma521

I never follow the box, no matter what brand/kind. I add 1 cup sour cream - 4 eggs- 1 sm box pudding-1/2c oil and 1/2 c water to every cake that I make and have never had any problems icon_smile.gif



I use the same recipe only without the sour cream, (next cake I'm going to add sc), and I use instant pudding... do you use instant or regular? Also, Pillsbury cake mix has pudding in the mix, do you still add pudding with Pillsbury cake mix? TY



I've added pudding to every brand with no problems. I've also used cooked pudding when DH bought the wrong kind and didn't notice a difference. thumbs_up.gif

steplite Posted 13 Jul 2008 , 5:06pm
post #17 of 19

I use 1/4 cup butter and 1/4 cup canola oil, and always the sour cream.

Classycakes Posted 13 Jul 2008 , 8:27pm
post #18 of 19

Well, it's out of the oven and cooled. It looks great, nicely risen so performance wise, it's good. Once it cooled, I cut into it and it's nice and moist with a great texture BUT it tastes really bland. Even the chocolate part tastes bland - not like chocolate at all.

The real marble cake mix has a nice flavour but I always find the white mix really bland. Even though I added pudding and real vanilla, and marbled it with chocolate cake mix, it still tastes really bland. I wonder if the wedding cake bouquet type flavouring would help add to the taste? Other than plain ole vanilla, I can't buy anything here in the province so I just may have to order some bouquet in. Think it would help?

I just don't know what to do to improve the taste of these white cake mixes - and I have 30 or 40 of them!!!!!! (bought on sale) icon_cry.gif

Back to the drawing board.........

rmelendrez Posted 13 Jul 2008 , 8:53pm
post #19 of 19
Quote:
Originally Posted by Classycakes

Well, it's out of the oven and cooled. It looks great, nicely risen so performance wise, it's good. Once it cooled, I cut into it and it's nice and moist with a great texture BUT it tastes really bland. Even the chocolate part tastes bland - not like chocolate at all.

The real marble cake mix has a nice flavour but I always find the white mix really bland. Even though I added pudding and real vanilla, and marbled it with chocolate cake mix, it still tastes really bland. I wonder if the wedding cake bouquet type flavouring would help add to the taste? Other than plain ole vanilla, I can't buy anything here in the province so I just may have to order some bouquet in. Think it would help?

I just don't know what to do to improve the taste of these white cake mixes - and I have 30 or 40 of them!!!!!! (bought on sale) icon_cry.gif

Back to the drawing board.........




Try these flavorings/oil...Almond, ButterNut, Orange, or Hazelnut.

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