Help! I Need A Thick White Cake Recipe By Tonight!

Baking By jamawoops Updated 10 Feb 2012 , 6:48pm by jamawoops

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jamawoops Posted 10 Feb 2012 , 4:04pm
post #1 of 4

Hello! I'm making a cake tonight for a friend's birthday tomorrow. The only request her boyfriend asked of me was for it to be a really thick, dense white cake. I usually mod a box mix for my cakes (by adding the pudding and an extra egg and cutting down the oil). They've had my cakes before and while they like them, apparently they're not thick enough for her tastes.

So I tried making a pound cake last night thinking this would be thick enough and it was terrible!! The texture was weird, but not thick, and the taste was awful! Don't know if it was just the recipe I used or if I messed it up (I did add extra vanilla and a little butter flavoring) or if I just don't know what it's supposed to be like as I've never had pound cake before. I don't want to list the recipe as I got it from here and I don't want to hurt anyone's feelings. It was just butter, sugar, eggs, flour, and the flavoring. It was very simple to make and I followed the directions to a T, with the exception of the additional flavoring which could probably explain the taste. The top was crunchy and peeled right off, is this normal? What does a pound cake really taste like?

Now I'm debating whether or not I should try to make another pound cake tonight using a different recipe or just try to make my mod cake thicker. Would adding another packet of pudding or dream whip work? I've seen in the WASC recipes that people add flour and sugar to their box mixes. Does this make for a thicker cake? Or does anyone have any tried and true thick white cake recipes they wouldn't mind sharing?

Thank you all in advance for any help or suggestions!!

3 replies
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Texas_Rose Posted 10 Feb 2012 , 4:06pm
post #2 of 4

Try the WASC recipe. You can use milk or coffee creamer instead of the water. The extra flour and the sour cream make a really dense cake.

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Krista512 Posted 10 Feb 2012 , 4:22pm
post #3 of 4

I recently made the "scratch white cake" for super bowl and it was pretty thick. I think it needed more flavoring though. Had hardly any crumb when cut also.

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jamawoops Posted 10 Feb 2012 , 6:48pm
post #4 of 4

Thank you both! I think I will try The Original WASC by Kakeladi as it had better reviews than the Better White Scratch Cake by Edencakes, but eventually I'd like to try that one too because I would like to get some scratch recipes under my belt. It'll have to wait till I have more time to play around with the flavoring though. Thanks again!!

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