This looks great. I can't wait to try it. How do you think it will be using almond extract also? I am a huge almond fan.
I'm dying to try this recipe, sounds yummy, but what size cake pan do you put it in?
Almond goes really good with it, I've done almond flavoring and cherry filling and it was delish. This recipe will fill two 8" rounds, it does'nt rise as much as other cakes so the recipe will fill both pans a little above 2/3rds but it does take all the batter for the 8" pans.
Just made this for a baby shower and it is awesome!! I would love to try it with different coffee creamers too. Thanks for the recipe!!
Cakemommy, do you have a favorite frosting you've used on this cake?
Vanilla butter cream is the most popular but a whipped white chocolate ganache is super yummy as well.
Cakemommy thanks for sharing! Can't wait to try this out. Agree WASC is a keeper xGramma, Woodlands TX
This sounds heavenly cant wait to try it, hmmm a cake or cupcakes LOL maybe I will do both ;)
I hope this isn't a dumb question, but do you use the cooked or instant pudding? Sounds yummy!
This sounds very yummy. CookieSue, no question is bumb, I have made recipes asking for pudding and it is the instant pudding that you would use. Hope this is helpful!
SUPER! Thanks for the info. I thought it might be the instant, but you never know. It's like recipes calling for oatmeal and they don't specify the regular or quick variety!!! C
Yes instant pudding the Jello brand.
here is another dumb question. What kind of flour?
I can't wait to try this one, thanks! :)
I'm new to Cake Central and I keep seeing WASC in recipes. What does that stand for? Thanks!!
WASC is "White Almond Sour Cream" cake
Sounds very tasty. I can't wait to try it. Thanks for sharing.
Is the coffee creamer the liquid or the powder? Also, could you put fondant on this cake?
I saw this recipe and had to try it. Glad I did. Everyone loved it! I couldn't find the exact creamer so I used the almond toffee instead. Had a party last night and the guests couldn't get enough of the cake! Thanks!
Love this cake! I will make it over and over. I strongly suggest making it exactly as it is written, change nothing! This is the best white cake I've ever had.
What size pans does this go good with 8 inch??
This sounds great, I agree with you all!! But I have a question, I usally use Pilsbury for most of my cakes, but they do not rise very much so I have been having to use two boxes of mix and have to double up un the rest ingredients. Is there something I could use to make one box of mix rise so I wont have to use 2, this runs into alot of money after a while
I was also wondering if you use liquid or powder creamer? I am so excited to use this cake!!!
The recipe says to use 1 4oz package of white chocolate pudding. Is this correct? Seems like it would be too thick.... Thx..ali
1 4oz box white chocolate pudding
This doesn't make any sense to me - the small boxes of pudding mix are only 1 oz on the package. Anyone??
Correction the box of pudding is actually 3.3oz, I just guessed when I wrote the recipe, depending on the brand the oz range from 3.3 to 4. But this recipe calls for Jello Brand White Chocolate Pudding, the instant powdered kind in a box. Just add the powder to the dry ingrediants. It does make a thicker batter but it also results in a moister and firm cake. Perfect for stacking carving and fondant. The cake does'nt rise as high as other cakes but one recipe will fill to 8" rounds (2" deep) and you will be able to level and get 2" high cakes, it also bakes very even so there is very little dome to cut off. HTH.
Is it liquid creamer, I done a search on that creamer and only found liquid creamer. I think I am going to try this it sounds yummy!
ok i made this cake but my edges were very hard and dry ...its a very heavy cake but the flavor is out of this world... i actually made the white box cake like normal and added the pudding and coffee creamer and it came out moist and yummy but thanks for the recipe it has inspired to try and reuse old recipes and change em up !!!!
If I use a 13x9 cakepan how long do I bake it? What tempearture? Thanks
I can't seem to find white chocolate mocha creamer and the only white chocolate pudding mix we sell around here is made with aspartame. I bought french vanilla creamer and vanilla pudding. Has anyone tried this combo?
This is the absolute best cake I've ever tasted. I've made it about 10 times now. For my oven, I have to bake it at 350 or it sinks in the center. Also, I leave out the added cup of sugar. Good job and thanks for passing the recipe to the rest of us.
I baked this in my Texas shaped pan, and it also fell in the middle. Might have to try baking it at 350 like SCBaker suggests. Maybe it was because of the shape, but the edges and top developed a very hard crust that wasn't too appealing. The taste inside was great, tho. I used french vanilla creamer and vanilla pudding.
I have a vanilla cake mix, do you think that it will work as well.
I liked the taste,however it sunk in the middle and had a very hard crust on the outside.
THis is a great recipe. I made it in a 11x15 cake pan and used 2 cake nails spaced in the middle of the pan, so I did not have the sunken middle. I also used vanilla liquid creamer and pudding and it tasted great. Another idea, after I poured 3/4 of the recipe in the pan, I colored the rest of the batter with red food coloring. It made a really pretty red and white cake that matched my red and white fondant decorations.
This is the best cake, ever!
How long do I need to bake this cake in a 11X15 pan?
This truly is the best cake ever! Do you have a vanilla recipe that is similar? Could I add whole eggs and change nothing else? Thanks.
i loved this recipe even my picky 4 year old loved he ate all my extras thanks for sharing this recipe for ever grateful im a newbie
My whole family loved this cake! Husband, children, sisters, grandparents, cousins....everyone!
Mine developed a crusty outside but it was delicious. My sister started calling it the "sugar cookie cake" because the chewy outside made it taste a bit like sugar cookies. The outside softened up after I iced it but the chewy-ness remained. Very good.
My cakes fell a little bit in the middle but that wasn't even noticeable after I leveled. They rose very nicely! I used Magic Strips to help keep them from developing a dome.....came out nice and flat.
Made this cake for a birthday and needless to say it was a hit. I did omit the oil and replaced with mayo and apple sauce. It was still perfect and holds up extremely well to the fondant. Little to no settling.
Ok so I doubled the order- had to make sheet cake and small heart cake for birthday. I wanted to figure out how to make a cake that was a little more moist. Didnt have sourcream- I forgot to add vanilla- and used french vanilla creamer. Also just used chocolate and vanilla pudding. It is cooking right now turning out very well and the batter tasted great- I am pretty good at cooking from scratch and substituing- I did use whole eggs rather then egg whites- Great recipe to work with.
Oh and I cooked it at 350- slightly sank in middle but great shape otherwise. very good and moist- I also added some milk- it is a pretty thick batter- well when I made it.
This cake was excellent, I couldn't find white chocolate pudding so I used vanilla & used White Chocolate Macadamia Nut Internationl Coffee Creamer instead of White Chocolate Mocha. I will be making this one again!
Okay I am a "from scratch" kind of gal... I would like to know how to make this from scratch? I seem to keep finding cake mix reciepes for every cake I look for??
I just made this cake and it was soooo goood. I had the same problem with the sinking middle though too. Think I may have to cook longer than normal for 2 - 9" rounds. How long do you recommend cooking it for?
I made this cake for my family to test out on and it was a huge hit!! I'm making my aunt's wedding cake in a few weeks and it was requested that I use this recipe!! Thanks for posting it :)
I am 1 year into cake decorating. Soooo I go to cake central all the time for new information. I'm sure someone has already posted this but I found a very helpful trick for baking a level cake. I use the cake core and wrap. However I also stick the moistened cake wrap in the freezer for 5 to 10 minutes before I wrap the cake. This has worked wonders for those cakes that brown too soon on the edges.
I have tried the white chocolate mocha creamer in the past and did not like it (in coffee not cake, lol) so I used French Vanilla creamer instead and it was wonderful. Also I didn't realize that I needed to use instant pudding so I used the cook and serve kind and it still came out wonderfully. Thanks so much for this excellent receipe I will use it again and again.
Tried this cake and it was a huge hit. I couldn't find white chocolate pudding so I substituted with french vanilla. My family said it was the best cake I have ever made. Thanks for sharing this recipe.
I baked this cake and thanks to all of the input from everyone, it came out perfect. No sinking center. I did bake at 350. The cake has a lovely flavor, the outside edges do come out crusty and somewhat chewy though, any thoughts on how to prevent this? Also does not torte very well due to dense crumbly center. Paired this with the Chambord and Rasberry cream cheese filling, it was very decadent!
I used White Chocolata Macadamia coffee creamer and it was wonderful! Can't wait to use this recipe again!
You said that you use this cake a lot since you can carve it and it stands up well to using fondant. Can you please tell me what icing that you use to crumb coat or "dirty ice" the cake with prior to applying your fondant. Also, would you mind sharing what fillings you use with this cake? Thank you SO much!! I appreciate your time and your hard work.
I have done this cake with so many combination of mixes and creamers and it has come out incredible every time this is my favorite recipe by far very versatile I even substituted 1 cup of mashed banana for the sour cream and used banana cream pudding and it was an awesome banana cream cake get creative I haven't found anything that didn't work yet and everyone raves about this cake
I think I'm retarded, or it's too early :p, but I don't see a rough cooking time. =/
what size cake pans did you use and how long to bake? I tried this recipe as 2 8" rounds at 325 degrees. I ended up with batter dripping over the sides of the pan in the oven as the cake rose more than I expected and filled my kitchen with smoke. The salvaged cake was delicious and I woudl love to make it again but without the mess.
Really really really great recipe. Wonderful flavor and has a great, dense, made-from-scratch consistency to it. I used a flower nail in the center of my 10" cake to bake it and it baked very evenly. It definitely was a little crusty on the outside but it was easy to carve.
ok, I've read this twice. was it liquid or powdered creamer?
Okay I made this the other day and here is the information I tried to take away from it.
Yes, liquid creamer The batter amount depends on the brand of cake mix. I used DH White cake and it makes a little over 7 cups of batter. It was the perfect amount for 2 6 inch cakes and 10 cupcakes. I believe it should be just right for 2 8 inch cakes as well.
I baked at 325 and used two different methods. I think I used a flower nail in both cakes, but I honestly don't remember (haha). I used cake strips on one and not the other. Now I'm new to cake strips and may have had mine too wet, but the one with strips took so long and the crumb just fell apart. I couldn't do anything with the cake but eat it (not complaining). WITHOUT strips in my oven at 325 it took 54 minutes. WITH strips it took me 66 minutes (again both for a 6 inch cake).
Hope that helps!
To JustGettinStarded - THANK YOU!!!!
I need to learn how to spell too
DianeLynn31, you are very welcome! :)
Mine sunk in the middle also. What is causing that?
Since so many people also said their cakes are sinking in the middle maybe someone will have an answer.
I've not had any success with recipes that call for a box of pudding in the mix - mine always sink in the middle. Maybe it's the pudding... If I buy a cake mix with pudding ALREADY in the mix, I don't have that problem. Curious to how others answer this though.
I always bake scratch, but decided to see if mixes had changed since I last used one...so many people here use and love them. I Followed the recipe exactly. Rose perfectly and then sank like a stone in the middle while still in the oven. So I know it wasn't undercooked. I also didn't open the oven door at all until after it sank. So I know I didn't do anything to make it sink. I thought the whole purpose of mixes was that they were easy and reliable.
I think I've read in other threads that the oven temp has something to do with the cake sinking in the middle. If I see mine starting to sink I up the temp about 25 degrees. HTH!
Love the flavors of this cake. My cake also sank in the middle and was still running in the middle after 45 minutes. I bumped the temp to 350 and cooked an additional 35 minutes. It browned pretty dark on top, but didn't burn. Where did I go wrong...maybe because I used a DH cake mix? Maybe because I didn't sift? Maybe because I used a 8 inch pan, filled it a bit more than 2/3 and used the wet baking strips around it? I will try again. Do wish the recipe had an estimated baking time.
Can this recipe be used for cupcakes? Did anybody try it?
I used this recipe for a cake and cupcakes. The cupcakes came out wonderful, and the cake sank in the middle just like everyone else has stated. The cupcakes were crusted on the edges but once bc was added they softened and tasted Fabulous. They were a hit!! I tasted the ruined cake and it was the best tasting cake I have ever had, too bad I'm scared to make it again in cake form.
I've made this cake many times and have never had a problem with sinking. I use DH cakes as well. Sorry you all are having a hard time with it.
I have always used a box mix and then doctor it. I also bake all flavors at 325 with no flower nail or baking strips. I have never had a cake sink, except when I did try one from scratch a few years ago. I also only use BC cakes, just my preference, except for the DH orange cake, which I can only find at one store.
I haven't tried this recipe yet, but sounds great. I have used the White Chocolate Mocha coffee to make frosting that was wonderful! Will have to try this soon!
I have used this recipe countless times with various flavors of creamer and pudding. Some times it falls, some times it doesn't, I think it depends on the oven really. So far the best combo I've come up with uses a coconut creamer and vanilla pudding, topped with an orange cream frosting. . . . AMAZING! Thanks for posting this recipe, I've come back for it over and over.
Does anyone know what the equivalent to white chocolate pudding and White Chocolate Mocha coffee creamer is in Australia - never heard of them??? Maybe I just havent been looking? Thanks in advance
If you follow the recipe exactly and have the oven temp. pre heated this cake comes out perfectly fine. This is a great recipe, I made if for a friend's birthday and she now wants if for her wedding cake. thanks for sharing.
Just made cupcakes using this recipe...I plan to top them off with a whipped vanilla buttercream. This is a very tasty and moist cake. Thanks for sharing your recipe!!
Great recipe! I am so happy that I found this recipe. I have been searching for a good, dense & moist cake recipe & finally found it. I used bake strips on both 9-inch pans & a flower nail in the center of one because I only have one flower nail. I think they turned out about the same. I baked at 350 for 50 minutes. The cakes were SLIGHTLY fallen in the center but I just covered those areas in buttercream & really didn't need to do any leveling. I was very impressed at the overall quality of this cake (level baking, taste, moisture, density, crumb, texture, etc.) I could not find a 4 oz. pack of white chocolate pudding but found 1 oz. packs of sugar-free white chocolate (they only had sugar-free) but the sugar from the recipe gave the cake the sweetness it needed. I just bought 2, 1-oz. packs & used those. I didn't want to invest $4+ dollars just on buying one ingredient. So, the 2 packs worked fine. I also paired this cake with wilton's buttercream icing recipe but I used the white chocolate mocha creamer in place of the milk in the recipe & I also ADDED 6-oz. of melted, cooked Baker's white chocolate. I do think this cake is by far the best quality white cake but I will say that you cannot really taste the white chocolate-- it just gives it a great flavor (no one would ever know there was white chocolate anything in the cake or the icing I mentioned). This actually suits me fine so I can use this recipe as a go-to white cake recipe. As others have mentioned, I am sure it would go great with any flavor pudding or creamer. Thank you for this recipe! It's great!
In my above post, I meant to say "melted, COOLED white chocolate" when I was talking about the icing I made- not "cooked" white chocolate. I just wanted to clarify that. One other thing I did was something new I just learned... to mist the cake layers (before icing) with simple syrup. This is called cake washing & it helps cakes stay moist. You can find recipes for simple syrup by doing a google search for it. It is so simple, just make it, cool it, put it in spritz bottle & spray on your cakes before icing them! I can definitely tell a difference since I tried this for the first time today. This will also help soften up chewy or dried edges of a cake.
This cake is amazing! My family loved it and it's going to be my go to for white cakes! Thanks for sharing...fyi, I added 1/2 box of white chocolate pudding and Amareto flavoring to my buttercream and the combination of the cake and frosting was amazing!
We've made this cake probably 6 different times now. It is amazing. We started experimenting with the various creamer flavors as well. Vanilla Caramel is AWESOME!
Hands down BEST tasting cake EVER! I get so many compliments everytime I make it, but it is a really frustrating recipe. It has crusty edges and it always sinks in the middle. Has anyone found out a solution to this problem yet? I make most of my cakes using instant pudding mix and none of them sink except this particular one so maybe it's the creamer or just the thickness of the batter? It's too good of a recipe to give up on!
Bit sweet for my taste, but it cooked up beautifully :)
CupcakeKenzie, I tried baking a small batch of this first to see how it would come out, so I used a tiny 12cm springform, and it came out just like you mentioned, with a crusty top. It didn't sink in the middle, but I didn't have a problem with crusting on any of the larger pans I baked this batter in. The batter was spread more thinly, and I didn't have to bake it for so long, so maybe time is the issue? None of mine have sunk in the centre though, so I'm afraid I can't help there!
Does anyone know how many cupcakes this recipe will make? I need to make something for this weekend, and this sounds perfect!
How many ounces of cake mix is needed for this recipe? I'm asking because I prefer Duncan Hines White cake mix and it only has 15.25 ounces. TIA
This recipe saved me. A client insisted on a blue velvet 2 tier cake. My first recipe was a disaster, and I was running out of time. I tried this recipe, added a 1oz container of blue gel, and it was amazing. It sank a little in the middle. But levelling resolved the issue. I think I over-filled the pans; maybe I'll half-fill instead of two-thirds fill next time. I'm trying this recipe again, right now, with red gel+1 oz cocoa powder. I have a wholesale order for a restaurant for Valentine's Day. Fingers crossed!