love love love love this cake!!!!!! it is super moist and dense and soooo delicious!!!! everybody requests this cake all the time now. thanks for the recipe!!
Did you use regular or sugar-free pudding? I could only find sugar-free white chocolate pudding at the store, and would never put aspartame into a cake for 150 people I don't know, because lots of people (me included) think it's potentially bad for you. So, I substituted regular vanilla pudding and used 1 tsp vanilla with 2-3 tsp almond extract. It was wonderful, very dense and moist, didn't squish even when it was stacked 6" high. This will be my go-to almond cake recipe from now on!
I made this cake, very delicious, also tried it in chocolate. From SA so all the ingredients not the same. The cake is very soft. Do you use it for wedding cakes? Will it not fall in?
Didn't see these posts until now. I'm making a wedding cake tonight and needed my recipe.
Sandysdream, yes, I use it for wedding cakes. It hasn't fallen. Others have been able to use it for stacked cakes too. The cake flour helps, I'm sure.
Rillabella - I didn't use sugar free and I wouldn't use it for masses either. Only if requested for a medical reason. I use instant Jello brand. Sometimes it takes two stores to find it. Walmart typically carries it, but my local market does not. When I find it, I try to stock up.
Ironically, I need 8 boxes tonight and I only have two! Yikes! Glad you liked this recipe. TFL
Thank you for the recipe ideas. I am going to try it for a christening cake i am making this weekend. Wish me luck! Thanks again
Thanks for the tip - I was able to find the pudding at walmart and finally try the proper recipe. Unfortunately, I hadn't checked what kind of cake mix to buy and got the wrong one - pillsbury - which calls for way different amounts of water, oil, and eggs. It didn't have quite the same texture and wasn't as white-chocolatey as I'd hoped, but it was all my own fault. Making my almond version again today and am confident that it will be a hit again!
Wonderful recipe! I'm finding that you can swap different cake and pudding flavors. I tried this with chocolate and with lemon as well as the original, and my friends loved all three.
Has anyone tried cupcakes?
Did you add the butter flavoring??
I just made this tonight. When I leveled of the cake and tasted it........it was awesome. The flavor and texture is great. I followed the directions just as stated.
Cupcakes turned out great! I did not use the butter flavoring. I used vegtable oil instead of canola & AP flour. I also used 2 egg whites & 1 full egg which is what I usually do unless I need a pure white color, because it seems to hold together better.
Are you supposed to mix the pudding before putting into cake batter? I made this cake with white chocolate pudding, but coukd not taste the chocolate.
This made a fantastic cake! It was super moist, fluffy, and had a great flavor! Thanks so much!
Tried this on the weekend for an order and I just love it!!! Thanks for sharing :)
I just tried this recipe this weekend for my daughter's first birthday cake and it was awesome! Perfectly dense and still moist. I used this with raspberry filling and almond buttercream, it was a hit all around. Thanks!
Hello, I was wondering, what kind of frosting would be great on this? Buttercream? and if so, which recipe. I am sooo new to cake making and I volunteered to make a birthday cake for a friend's daughter's birthday party. I am attempting a topsy turvy type one. So, I am planning on making this recipe and using buttercream, and then covering it in store bought fondant. Do you all think this is a good combination. I am concerned more about flavor than what the cake looks like. Also, any suggestions on a chocolate flavored cake? Any and all suggestions would be greatly appreciated. Thank you!!
Do these cakes turn out really sweet? I'm in Italy, and they don't like very sweet cakes here. Any recipe suggestions?
I made this Cake and used a raspberry filling and buttercream icing for a bridal shower and it was a hit!! Thanks so much!
I have made this my standard recipe. I have even tried it with several other pudding flavors and cake mixes. I put vanilla pudding in a spice cake as well as the confetti cake mix, chocolate in chocolate, etc. My next trials are going to be lemon and banana. Great recipe!!!!
Have you increased this recipe and used as a sheet cake? I have an order for a wedding for 400 people and I would love to try this recipe. Just wondering if you've done that. Also have you ever mad in advance and froze it? Is it still as moist. I plan on making one this weekend and freezing just to try it. Any advice you can give would be excellent!
Lizmybit, did you try to freeze the cake? How did it turn out? I'm looking for a recipe to do for my wedding and would like to be able to do as much as possible before hand.
I have recently made this recipe twice, once as a 1/2 sheet cake for a special event and cupcakes. The recipe was a huge hit at both occassions. Highly recommended for something other than simple white cake!
For those that have made it into a 1/2 sheet, how many mixes are you using and roughly how long are you baking it? I'm very new to this, is 80-90ish mins standard?
Sorry I didn't see all of these posts sooner. I'm so glad you all liked it so much! That's awesome! I've used it for so many things and it always goes over well. I'm thrilled I could share.
I made this for a special first birthday. It was raved about. Served with a Buttercream. Thanks so much three4thequeen! As a jumping point for those asking I baked a 1/2 sheet at 325 for 58 mins. And a doll cake using the small Pampered Chef classic bowl for 62.
Great recipe!!!!! I am in Canada and couldn't find white chocolate pudding (other than sugar free) so used vanilla and cake was still fabulous. I used it for a 2 layer wedding cake (fondant covered) and it was a hit. I did put dowels under the second layer for extra support. Thanks to three4thequeen!!
I used this recipe for a birthday cake for a friend of mines daughter-in-law. They absolutely loved it! In fact they asked me to use the same recipe for their Wedding Cake that I'm actually making tonight. Thanks so much for a great and reliable recipe. It baked up beautifully and was easy to work with!!! I'm sure I will use this quite often!
I made this recipe as cupcakes last night and topped them with raspberry buttercream and they were delicious--very moist:) I was wondering though if you could add some melted white chocolate chips to add to the white chocolate flavor. I have another recipe for a white chocolate cake using baking pieces, but it was not as moist as this cake. Any suggestions??
I'd like to try this cake in a 14" x 2" round cake pan. Will one recipe fill it? Do you know how long it takes to bake in that sized pan? How about a 16" x 2" pan? I'm excited to try this!
Hi Johanna, I have a size chart that shows a 14x2 round pan takes 11 1/4 cups of batter. and a 16x2 takes 15 cups of batter. I doubled the recipe for a 14"x2 square pan and it calls for 14 cups. As for timing, I set timer for 40 mins and just kept an eye on it. I didn't make a note of how long it actually took to bake, but I think it was about an hour. I also used vanilla pudding because I am in Canada and the only white chocolate pudding available is the one that is diet and uses artificial sweetener instead of sugar...yuck! It does make a nice cake and is firm enough for easy decorating. Hope this helps. Carol
I have commented once already, but I just had to comment again. I have been using this recipe since last August and it is still my most asked for cake flavor. Thanks so much again. It really is a great recipe...easy to put together, sooooo moist and easy to work with!! Thank you!
can u freeze this and still be good later?
I am making this cake for my daughter's 4th birthday party in a week. I did a trial run with cupckaes to see if I liked the flavor, my husband and I LOVED it! Awesome recipe! Full of flavor, great texture, wonderful all the way around! They even look pretty! What flavor of frosting would you pair with this cake, filled/torted with strawberry? Anyone's advice would be greatly appreciated! :)
pixiemom...I love making this cake! I usually pair it with a lemon filling and cream cheese frosting (personal pref) but buttercream is really yummy too!
LOVE this cake! Thank you for sharing.
This cake is terrific! So light and moist and is so yummy with white chocolate buttercream!!
Does anyone know how many cupcakes this would make? Sounds like an amazing recipe.. and I see some have tried it with cupcakes!
Has anyone done thIs with French vanilla cake mix and French vanilla pudding?
Made this for a wedding cake--delicious. Will be my new go to white cake! Also tried it with the french vanilla cake mix and french vanilla pudding for cupcakes and it was great too.
hi, I'm looking for a white chocolate and strawberries cake recipe, but can't find one, if I fold in this one fresh chopped strawberries do you think it will work?? thanks
First off, I am a hobby baker only. I have done some fun cakes for the family and myself, but never anything even bordering professional. I am tasked with doing the cake for my Grandmother's 90th birthday party on the 9th of July. I am doing a two layer, 15x11 sheet cake. I needed to make it half chocolate and half vanilla with buttercream frosting. Anyway, I followed the recipe on the vanilla side almost exactly but couldn't get the white chocolate pudding so i used Hershey's vanilla pudding. For the chocolate side, I duplicated this recipe (so I'd have the exact same amount on both sides) with the following changes: used chocolate cake mix/pudding mix, replaced the water with hot coffee and the egg whites with yolks and one whole egg
I greased the 15x11 on the bottom only with pan grease, greased a flower nail and punched it through the middle of parchment paper cut to fit the bottom. Then, for safe measure, I greased the parchment paper with the pan grease, too. I poured the chocolate in and tried to even it with a spatula to the flower nail then the vanilla recipe on the other side. I baked it in a 325 oven for about 45 minutes total. It pulled from the sides but I only know how to check doneness with a knife so I poked it in several places to make sure the knife came out clean. Perfect. I don't have a large cooling rack so I put two side by side and placed the pan on them for about 10 minutes. I ran a knife around the sides just to make sure but they had pulled back slightly anyway. I was able to turn it out myself with my husband "spotting" me. I was so worried it would split in half but it came out absolutely perfect. Parchment came off clean. There was almost no hump in the middle btw.
After it cooled completely, I wrapped it in Saran Wrap then foil and stuck it in the freezer. I am doing the second cake layer this afternoon. Anyway, all of this is to say that you made it very easy for a relative novice to make a very professional looking and tasting cake with the perfect texture for both eating and decorating. Thank you!