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Yellow Cake Help

post #1 of 3
Thread Starter 

I'm making my niece's wedding cake next week. I recently tried a Cake Mix Doctor yellow cake recipe that was delicious and I'd like to use it for the wedding, but when I baked it in 8-inch layers, it fell in the middle a little bit. I need to tweak the recipe, or choose a new one, because if it sinks in an 8-inch pan, there's no way it will work in a 14-inch!

Here's the recipe:

Basic Sour Cream Yellow Cake

1 plain yellow cake mix (I used Duncan Hines)
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 large eggs
1 tsp vanilla

I'm wondering if the fat or sugar content of this recipe is too high. Also, I live in a high-altitude area, so that could be a contributing factor. The texture of the cake was good and it rose just fine initially--it just fell a little bit in the center towards the end of baking.

Any ideas?

I'd be happy to take other cake-mix based recipe suggestions as well. I'm looking for a yellow cake that's moist, but has a fairly firm texture that will hold up well as a wedding cake.

Thank you!
post #2 of 3'high%20altitude%20baking%20%20%20cake%20mixes'

here are a couple links that may help .. I live almost below sea level so I know basically nothing about high altitudes lol
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
post #3 of 3
Thread Starter 
Thanks, Cheryl!

I noticed in another forum that you recently made a wedding cake using the SuperEnhanced Cake formula recipe from this site. Maybe I should try that recipe? What do you think of the flavor? Texture?

Has anyone tried that recipe in a high altitude? Anyone? icon_smile.gif
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