I'm so frustrated! I did a 12" white cake over the weekend for some friends of mine. I started with a DH FV cake mix and added the FV pudding, an extra egg, substituted the water for milk. Cooked it only 5 minutes over the time stated in the Wilton books. I just talked to her and she said the white cake was dry. I DON'T UNDERSTAND!! I thought adding all of this stuff to a white cake mix was what made it moist.
I really don't want to start doing scratch white cakes because I've had bad luck with those too. HELP!!! I'm starting a business and I know people are going to want white cake. Do I just use a DH cake mix (I haven't had any trouble with those) and not worry about trying to doctor it?
It should make is moist...I have noticed one thing that can make a cake dry out is if it sits out on the cooling rack too long.
I also substitute melted butter for the required amount of oil. Once the cake is cool to the touch or still just slightly warm, I will wrap it up in saran wrap and then freezer paper and immediately place it in the freezer. I swear my cakes stay moist because of it...but you also have to be careful, I have found that if I let my cake defrost uncovered my cakes will dry out also.
I have no idea why it would be dry.
Do you leave your cakes in the pan or wrap them right after they are out of the oven? That helps the moisture stay in.
Maybe it was the brand of cake mix? Though, I've never had any problems with DH :-\\
Mouse, how long are you supposed to leave a cake out on the cooling racks? I've started wrapping mine in Saran Wrap as soon as I turn them out of the pan and that seemed to work. I haven't tried freezing them yet. I'm always afraid that if I freeze a cake and then let it thaw out, then I'll really have dry problems.
I wonder if I just baked it too long? Do you always follow the Wilton books? I also used my flower nail as a heating core. Do you think that might have been a problem? It was a 2" tall 12" pan.
ge, I followed the Wilton instructions and baked it on 325. I've had other cakes that I've baked for the exact amount of time, baked it with the pudding and extra egg in it and when I try to pull the cakes out, the top is still VERY shaky, like there's still lots of liquid batter in it. I usually just put it back in there for 10 minute intervals. Could that be what's doing it?
I'm baking in an oven that has been calibrated recently (like in the past 3 months) so I don't think that's the problem.
I never have had problems with white cake being dry. Even before I started to doctor them up--thanks to CC!!!! I do freeze my cakes after wrapping, just not for more than a week or so. Maybe it was just overbaked and sat out in the air too much to cool and the combo did it. HHHMMMM Try again. You can do it. Also, if you live in a high altitude, follow the directions for that on the box (as far as the ingredients, I never worry about the pan size like it says) HTH
cakeatty: hmmm...325 is right...I'm not sure what the problem is. Can I tell you what I do & maybe you could try it?
I use
1 box DH mix...I usally use the classic white or yellow
1 stick butter...softened but not melted
whole milk...this I don't measure...I just keep adding until the mix is the consistency that I need....but make sure you don't put too much
1/2 packet of coordinating pudding
3 eggs...I usually don't add an extra one(but I use the whole egg)
1 tsp vanilla
I mix everything together real good except the eggs...I always put those in last & mix until incorporated. Then I pour in pans..I've never used a flower nail even on my big pans & bake at 325 & make sure you don't open the door for at least the first 35 minutes...I don't usually time my cakes...I go by look & touch...& when you check to see if your cake is done make sure you have a few moist crumbs that stick to the toothpick, but not all the way clean.
Then I let it cool in pan for 7-10 minutes...I flip onto the cardboard circle & cover with saran wrap really tight & stick in freezer for a little while. Take out & let it dethaw with the saran wrap still on. Then I ice & decorate.
I'm sure everyone has different methods & recipes, but this really does work for me every time.
I really hope this helped
I cover my cakes with wax paper upon taking them out of the oven. Then when I dump them to let the cool I keep the wax paper on them. Then cover the wax paper and cake with saran wrap.
I just made this cake last night and I could not believe how moist it was! Please give it a try, my whole family loved it, even my son who does not like cake very much. This recipe makes a lot and I made only half and had a 9x13 plus a 6 inch round.
White Almond Sour cream cake
2- (18 ounce) boxes of white cake mix (I use Duncan Hines)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups of water (I usually use part water, part whole milk)
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites, room temperature
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each about 1/2 full.
4. Lightly tap cake pans on counter to release air bubbles.
5. Cut through batter with a toothpick or tip of a knife to break large bubbles.
6. Bake in preheated 325 degree oven until cake tests done.
7. Baking time varies according to the size and depth of pan used.
8. You can use Wilton Bake-even strips to ensure level topped cake.
9. This recipe makes: One 14" round and One 6" round or
One 12" round and One 10" round, or One 12 x 18 sheet cake, or One 12" round, One 8" round and One 6" round, or Two 9" squares.
10. Half the recipe makes: Two 8" rounds or Two 6" rounds and 6 cupcakes.
11. Cake size yields vary according to the depth of pans used.
I cover my cakes as soon as they come out of the oven, too. I wait about ten minutes, then put the cakes on a cooling rack, but I still loosely cover them.
I wrap with saran wrap as soon as they are mostly cool to the touch.
This seems to work for keeping them moist. I use "A Better White Cake" recipe from the recipe section here. It turns out great!!
If I'm just practicing decorating or trying a new frosting, I use Duncan Hines or Betty Crocker White Cake mixes and they both turn out fine without doctoring them up.
Maybe the weather makes a difference??
Angie
I just made this cake last night and I could not believe how moist it was! Please give it a try, my whole family loved it, even my son who does not like cake very much. This recipe makes a lot and I made only half and had a 9x13 plus a 6 inch round.
White Almond Sour cream cake
2- (18 ounce) boxes of white cake mix (I use Duncan Hines)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups of water (I usually use part water, part whole milk)
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites, room temperature
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each about 1/2 full.
4. Lightly tap cake pans on counter to release air bubbles.
5. Cut through batter with a toothpick or tip of a knife to break large bubbles.
6. Bake in preheated 325 degree oven until cake tests done.
7. Baking time varies according to the size and depth of pan used.
8. You can use Wilton Bake-even strips to ensure level topped cake.
9. This recipe makes: One 14" round and One 6" round or
One 12" round and One 10" round, or One 12 x 18 sheet cake, or One 12" round, One 8" round and One 6" round, or Two 9" squares.
10. Half the recipe makes: Two 8" rounds or Two 6" rounds and 6 cupcakes.
11. Cake size yields vary according to the depth of pans used.
Ge, that sounds a lot like what I did but maybe I just left it in the oven too long. My toothpick came out almost completely clean as did my torting knife. Guess that's what the problem was. Do you ever have problems with the cake not baking all the way through or being shaky when you start to take them out even after you've baked them the length of time either the box or the directions say for doctored mixes?
cakeatty
No brides yet, ya got me on that one 
, but several coming up though........just special occasion and birthday mostly (And to tell the truth, Im not sure I want brides 
)
When clients ask for white, I always let them know that it is the drier cake of all the flavors and recommend butter. Many people don't know that fact and appreciate the recommendation. But on my Teapot, she wanted white and white she got, but I forked it and used simple syrup then froze it. Seemed to help. On my homemade lemon cake I do that with lemon and powder sugar and its sinfully rich and moist.
Gonna try that Dream Whip cake though!
Ge, that sounds a lot like what I did but maybe I just left it in the oven too long. My toothpick came out almost completely clean as did my torting knife. Guess that's what the problem was. Do you ever have problems with the cake not baking all the way through or being shaky when you start to take them out even after you've baked them the length of time either the box or the directions say for doctored mixes?
Every once in a while I'll notice that if I add too much liquid it takes longer to bake & the sides will get done before the middle.
Okay, I know this sounds weird, but if at about 40 minutes the cake seems like its a little "shaky" or underdone in the middle I will take a paper towel(BE CAREFUL NOT TO BURN YOURSELF!!) & push on the cake a little...just a little though & even the top & the sides out.
I guess my weird logic is that if the middle is more sunk in than the sides then the heat will hit the sides before the middle causing uneven baking.
Of course I could be way off, but like I said this is what really works for me.
Tiptop, I think I may have to try that next time to suggest a butter cake instead of a white cake. I know that pretty much everybody (with the exception of a few people) say that every wedding cake they've ever had that's white is dry and yucky. I've got a dozen other GREAT flavors that NEVER come out dry. You guys on CC are the best!
Tiptop, I think I may have to try that next time to suggest a butter cake instead of a white cake. I know that pretty much everybody (with the exception of a few people) say that every wedding cake they've ever had that's white is dry and yucky. I've got a dozen other GREAT flavors that NEVER come out dry. You guys on CC are the best!
I know most white cakes have you only add egg whites. I was reading in the cake mix doctor book and she said to add the whole egg and that helps with moistness.
This is true, egg whites will dry out a cake, but there should be other ingredients in the recipe that acount for this, such as buttermilk, milk, oils, butter, etc. Then again, you guys are talking about mixes and I don't do mixes.
Adding whole eggs will help, but you will never get a pure white cake that some brides and others prefer if you do so.
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