Today I baked a doctored strawberry cake. This was my first time experimenting with trying my own recipe, I used a DH white cake mix, with a strawberry creme pudding mix, 4 eggs, 1/4 cup strawberry yogurt and a half a cup of milk. After it was done cooling completely, I leveled it and was SUPER crumby, and it didn't seem as dense as my other cakes that I've made. After I was done leveling it I wrapped it up and put it in the freezer because I won't be needing it until next week. My questions are, why is it so crumby and what could I do to prevent it from being so crumby? And will I still be able to cover it with fondant? Please help! Thank you.

i  don't know but i use strawberry jello in my strawberry cake, milk, eggs, dh white cake and fresh strawberries --

probably a little oil too

Hi @-K8memphis ‍ 

sounds like a good recipe, would you mind sharing the measurements with me!:) 

sure 

18 oz white cake mix duncan hines

1 small box strawberry jello

1/3 to 1/2 cup oil 

1/2 cup milk

4 eggs

1 cup strawberries*

*so the strawberry thing -- i cut mine with a very sharp knife (which reduces weeping) and into smaller pieces so they don't interfere with the serving of the cake and i mostly just toss them in the mixer after the cake batter is fully mixed --

Thank you! @-K8memphis ‍

I'm gonna give it a try, I only have bc white cake on hand hopefully it will be ok. I'll let you know how it turns out!:)

Just made your cake it's delicious! Thank you again for sharing it is a keeper. It baked almost perfectly leveled too:) Would you suggest that I just do a regular vanilla buttercream frosting to go with it? Or maybe strawberry? @-K8memphis ‍ 

i use vanilla 'cause it's easier to ice & decorate with and the cake gets the strawberry point across by itself -- oh I'm so glad you like it! you made my day