Makes a rich, moist, absolutely delicious cake that has a ‘crumb’ similar to a pound cake, ideal for decorating and stacking/tiering. You will get so many compliments, and disbelief that you use any cake mix at all!

Super Enhanced Cake Formula

Ingredients

  • 1 Cake Mix Box (Duncan Heines®, Betty Crocker®, Pillsbury® etc.)
  • 1 cup All purpose flour
  • 1 cup white granulated sugar
  • 1 generous dash of salt

  • 3 large eggs

  • 1/3 cup water
  • 1/4 Heavy Cream
  • 1 cup Sour Cream (8 oz.)
  • 1 cup melted butter
  • 1 Tablespoon of VanillaIf making a white cake, use clear vanilla so cake will not discolor
  • ** If making a chocolate cake:
  • 3 Mounded tablespoons of cocoa powder

Instructions

    For this recipe you are only going to use the actual cake mix powder, do NOT also add the ingredients from directions on the cake mix box. Just ignore any other ingredients or directions listed on the cake mix packaging.

  1. Preheat Oven to 330°
  2. 1. Mix flour, sugar, cake mix, **cocoa powder, and salt together with fork, set aside.
  3. 2. Into Mixer bowl put eggs, water, sour cream, butter, vanilla, and cream.
  4. 3. Add dry ingredients and mix well on (about 2 minutes on low speed).
  5. 4. Bake at 330° for 65 minutes for 9 in. cake pan.

Comments

shaymomx5 Says... 26 Oct 2009 , 7:11pm

I usually use Betty Crocker Supermoist butter, will it work and still be stable enough to stack?

Thanks

sweetpeachcakes Says... 11 Nov 2009 , 9:32am

As far as volume, how much does this produce?

cksweets Says... 6 Dec 2009 , 12:03am

i LOVE, LOVE, LOVE this recipe!!! thank you so much whoever it is that posted this wonderful recipe!!! I have used it in almost everyone of my cakes so far. I'm a beginner so I am always looking for easy ways to make my cakes look wonderful and this is one of my favorite ways! :)

Dear shymomx5, I have used this recipe w/both Pillsbury Moist and Duncan Hines Deluxe Moist and has worked well for me every time, even on a tier! I don't foresee any complications using that brand.

Dear Sweetpeachcakes, I have found that this recipe is perfect for a 12" round. I've also made two 8 rounds and a 6 round. You can use the batter for all sorts of size combos. I usually make what I need and some others. Freeze the extras for later use. If you wrap your cake really, really well w/saran wrap, you shouldn't have a problem. Good luck! :)

Tilisha Says... 31 Dec 2009 , 9:35am

I am going to make red velvet cake this weekend. Wondering if i can use the Duncan Hines Red Velvet mix with this Super Enhanced and how it will turn out. I LOOOOve this recipe and use it on all my cakes but i have not tried the Red Velvet Mix. Any suggestions?

melori70 Says... 7 Jan 2010 , 5:18pm

I looooove this recipe. People always tell me I should open a bakery. Has anyone tried this for cupcakes? Is it possible?

creativecreationsbykamica Says... 12 Jan 2010 , 8:55pm

Tillisha I haven't used this recipe for red velvet yet but I would add 2-3TBSP of cocoa powder just to keep the richness of the mix.

threetiercake Says... 25 Jan 2010 , 6:09am

Can you tell me the weight of the mix needed as I cannot get the ones mentioned but have a large bag of cake mix from another brand.

Hits Says... 28 Feb 2010 , 1:42pm

I want to use this for cupcakes. Will it work too? How many will it approx. make? Thanks for any info.

Noey Says... 10 Mar 2010 , 1:25pm

I used the Duncan Hines Dark Chocolate Fudge mix and added the cocoa as per recipe. It was not chocolate-y enough for my taste. I added in mini chocolate chips and an extra HEAPING tablespoon of cocoa.

The recipe made 30 perfectly shaped cupcakes (I baked for about 12 minutes). They were very consistent and taste great!

Thanks for sharing the recipe!

Tilisha Says... 13 Apr 2010 , 12:38pm

Yea...i have to make 200 cupcakes this weekend. Going to get started!

YOUnique_Cakes Says... 24 May 2010 , 9:40am

This is a easy and great recipe. It was super moist and great density and perfect for any cake. No one will ever know you used box cakes in it. I love it, thanks for sharing

misty70rn Says... 27 May 2010 , 1:04am

This is the best cake mix doctored recipe I have tried. It is moist, delicious and stacks well. I used 2 boxes of the confetti mix and doubled the ingredients. Stacked two 8 inch and two 6 inch so it ended up over 4 inches is size. They were perfect shapes. I recieved rave reviews from teens and adults.

zgreenwood Says... 8 Jun 2010 , 9:52pm

There isnt an amout for the heavy cream. I am assuming that it is supposed to be 1/4 of a Cup, am I correct? We all know what happens when we assume... I definitely can't afford it!

misty70rn Says... 6 Jul 2010 , 5:25am

I used 1/4 cup cream and it worked.

ApplePomme Says... 7 Aug 2010 , 2:45pm

Has anyone else found this batter to look very thick and dry? I just added a little more cream and water to even out the consistency and am hoping it still bakes up well.

HoneyTee Says... 9 Aug 2010 , 9:02am

I did not like this recipe at all. Sorry. I made it 3 different times over the weekend and I agree with ApplePomme. It was very dry and too sweet even for cake. I cut back 1/2 cup on the sugar and it was still too sweet. I think the 65 minute baking time is a off too. I didn't back for more than 35 min in 2 8" pans. When I baked it longer I nearly burnt it. I will stick with my basic milk, sour cream, and an extra egg to box cake mixes. This on was a miss for me. Back on the hunt for the ultimate butter scratch cake.

vitadun Says... 10 Aug 2010 , 2:20pm

will this hold up good under fondant?i love the receipe but doesnt look like it would hold up under the wieght of fondant!

misty70rn Says... 22 Aug 2010 , 9:53am

It does hold up well to fondant which is what I was looking for. I was tired of my cakes giving in from the heavy weight of fondant and decorations. I live in the south with heavy humity so maybe that's why this recipe is perfect for me. The baking time is off. It requires less time and I just just watch it so I do not over cook it.

tinkerke Says... 30 Aug 2010 , 11:34am

If I wanted to make this cake in an 18x18 square pan...any idea how long and at what temp - could I just double the recipe?

CookieCupcake Says... 7 Sep 2010 , 4:16pm

I will use this recipe from now on! Made vanilla jumbo cupcakes and triple chocolate fudge jumbo cupcakes (both Betty Crocker mixes). They were super moist and very flavorful.

feliciangel Says... 19 Oct 2010 , 4:22pm

I loved this recipe...Ive used it many times with rave reviews. I was curious as to how you guys measure the butter....1 cup melted or 2 sticks butter then melt (personally I use the 2 sticks then melt)

JenMurray Says... 25 Jan 2011 , 10:00am

I'm so anxious to see if my husband likes this cake. He does not like sour cream so I'm hoping that the flavor of it does not overwhelm the cake but just adds the moisture and richness. I did not have heavy cream so I had to use milk and butter mixture as a substitute so we'll see if it works out on that front as well. I have to say it looks like an awesome texture and smells just great too! Can't wait to eat it tomorrow night :)

CupQuequito Says... 24 Feb 2011 , 6:52pm

Sounds like a very dense cake.

LillyCakes Says... 25 Feb 2011 , 6:11pm

This is a great recipe. This will be my forever go to recipe for strawberry and lemon cakes. To the strawberry cake I added some strawberry flavoring and to the lemon cake some lemon flavoring. No one knew that this was box cake. I love it. The dough was kind of thick but in the end it turned out to be perfect.

Mamabob1 Says... 6 Mar 2011 , 9:46pm

I loved this recipe!! I made a three tier 60th wedding anniversary cake for my Great Aunt and Uncle. Covered in MMF and with 40 guest almost ran out of cake. They would take one bite and turn around and automatically came back for a second piece. It was incredible moist and held up very well to MMF. I will be using this recipe from now on only thing I will change is I will only add salt when making chocolate and adding the coco power. Thank you so much for sharing.

AG143 Says... 30 Mar 2011 , 8:30pm

is using all purpose and cake flour the same thing?

calicopurr Says... 9 Apr 2011 , 5:34pm

Has anyone used margarine in place of the butter yet?

gong294 Says... 27 Apr 2011 , 6:03pm

I have used both butter and margarine so far. The butter came out a lot denser and the margarine came out a little bit softer, not as dense. Both were moist but I prefer the margarine instead. The baking time is a little off depending on the size of your cake. For now I am just timing it incriments of ten and seeing for myself.

kp1975 Says... 2 May 2011 , 12:23pm

I made this cake over the weekend to try. I am making a retirement cake for my boss in June and I wanted to try something new. This cake turned out wonderful! It is moist, flavorful, perfect for stacking. I think the bake time is a little off. I baked it for 30 mins. and it was perfect. Thank you for sharing this recipe!

bebesma Says... 10 May 2011 , 9:24pm

I have successfully made this cake over a dozen times. However, the last two times that I've made it, it sinks towards the end of the baking process. Any suggestions to prevent this from happening would be very appreciated!

josefina20 Says... 24 May 2011 , 11:34pm

Just delicious. thanks for the recipe

mojaki Says... 27 May 2011 , 1:07pm

I have a 10"x2" in the oven now and will let you know how it turns out (fingers crossed!)

salenuf Says... 14 Jan 2012 , 7:46am

I found this discussion by accident and tried the recipe. Okay, not to be all dramatic because I normally make cake from scratch, but THIS RECIPE IS THE BEST CAKE I'VE EVER MADE! It's super easy and seriously best recipe ever!!! It just takes longer to bake, but soooo awesome!!!!!!!!

I followed the 65 minutes, the outside is well done but still awesome! Going to play with the time to get it perfect! Cant wait to try cupcakes!!!!

alison35 Says... 27 Feb 2012 , 8:29am

OMG, this cake recipe is soo good! Thanks to whoever came up with this! I have found alot of stackable cake recipes to be dry, but not this one, and it is just sweet enough without being too sweet! I will be using this in the future. I used duncan hines white cake mix, and doubled this recipe and got 2~10inch rounds and 2~6 inch rounds :)

alison35 Says... 16 Mar 2012 , 1:31pm

I made this and got 12 cupcakes and a 6 inch round double layer cake if anyone needs that information :)

ashleyattack Says... 20 Jun 2012 , 10:30am

Does this have to be refrigerated? For some reason last time I made a cake with sour cream (WASC CAKE) it molded after only a couple days...was it because it wasnt refrigerated? I am wanting to cover this in fondant, which I've seen other people posted of doing but it wont be able to be refrigerated then..lol I'm still kinda new to this :)

Craftygal5 Says... 12 Sep 2013 , 3:56pm

Don't know if you will see this message but hoping you do...I was wondering if you ever used this recipe to make the Red Velvet cake? if so how did it turn out? I'm needing to make a red velvet cake and I too love this recipe so hoping on some feed back. Thanks :)

Marielijah Says... 25 Aug 2015 , 4:23pm

I know this post is pretty old and hopefully someone can answer this question but how does this recipe compare to the Original WASC?  Does anyone know?


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