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MayWest
Frequent Member
Joined: Aug 01, 2006
Posts: 209
Location: Florida
Birthday: Sep 25
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 Posted:
Sun Jun 15, 2008 8:55 am |
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Lots of questions on this one...
Does anyone use sour cream in all the cakes regardless of cake flavor? If so, how much per cake mix (box cake mix)? Do you omit some of the liquid in place of the sour cream? Does it make a big difference in taste and texture? I find some of the cakes that I make from a box like red velvet tends to be a little dry, will sour cream make it moist? Any other tricks will be greatly appreciated... |
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ATCakes
Regular Member
Joined: Apr 02, 2006
Posts: 106
Location: Corona, CA
Birthday: Mar 02
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Sun Jun 15, 2008 9:06 am |
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I use sour cream in all my cake mixes and everyone loves them. I use a round ice cream scoop and put in about 1 1/2 scoops per mix. The only other thing I do different is instead of 3 whole eggs, I put in 1 whole egg and 2 egg whites.  |
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kjt
Forum Addict
Joined: Aug 15, 2005
Posts: 585
Location: North Georgia
Birthday: Feb 24
Gallery Supporter Member
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Sun Jun 15, 2008 9:10 am |
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ATCakes, do you find that the sour cream makes for a denser texture (and better for stacking)?
Thanks for the info |
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veronica970206
Regular Member
Joined: Jul 09, 2007
Posts: 156
Location: Valparaiso, Indiana
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Sun Jun 15, 2008 9:20 am |
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I made a triple chocolate cake with a cake mix and used sour cream and I found it to be one of the most moist cakes I have ever made. I think it makes the cake more soild, but that is just my opinion. I tried it one time and from that time I use it all the time if I use a cake mix recipe. I strongly encourage it, good luck.
Veronica |
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kjt
Forum Addict
Joined: Aug 15, 2005
Posts: 585
Location: North Georgia
Birthday: Feb 24
Gallery Supporter Member
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Sun Jun 15, 2008 9:22 am |
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| veronica970206 wrote: | I made a triple chocolate cake with a cake mix and used sour cream...
Veronica |
would you please tell me your recipe?
Thanks! |
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MayWest
Frequent Member
Joined: Aug 01, 2006
Posts: 209
Location: Florida
Birthday: Sep 25
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Sun Jun 15, 2008 9:34 am |
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Veronica,
That triple chocolate sounds delicious...would you mind sharing the recipe??
Thanks! |
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KimAZ
Forum Addict
Joined: Mar 17, 2005
Posts: 934
Location: Gilbert, AZ
Birthday: Nov 13
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Sun Jun 15, 2008 12:50 pm |
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Lately I've been using the WASC ( white almond sour cream) cake recipe which calls for 1 cup of sour cream per cake mix. I notice the cake is must more moist and I really like it.
I've also substituted plain yogurt for the sour cream which also makes a very moist cake.
KimAZ |
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arosstx
Forum Addict
Joined: Mar 08, 2006
Posts: 961
Birthday: Sep 28
Gallery Supporter Member
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Sun Jun 15, 2008 1:12 pm |
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I put in about one cup of regular sour cream (not light, NOT fat-free) into every cake I bake. Figure about 1/2 cup to one cup per box if using mixes.
It really does make the cake more moist in my opinion, and you do not taste anything other than the cake! |
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brogi2baker
Junior Member
Joined: Mar 05, 2008
Posts: 54
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Sun Jun 15, 2008 1:15 pm |
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i have only tired it on a devils food cake, and I did not eat it, however, the people I made it for raved and it was pretty dense. It did fall in the center though. I used the Enhanced cake mix extender in the recipe section. |
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brogi2baker
Junior Member
Joined: Mar 05, 2008
Posts: 54
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Sun Jun 15, 2008 1:16 pm |
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i have only tried it on a devils food cake, and I did not eat it, however, the people I made it for raved and it was pretty dense and moist. It did fall in the center though. I used the Enhanced cake mix extender in the recipe section. |
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JawdroppingCakes
Regular Member
Joined: Apr 01, 2007
Posts: 167
Location: Texas
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Sun Jun 15, 2008 1:31 pm |
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I use sour cream in all my cakes. If you look up the recipe for the white almond sour cream cake it says how much to use. To make other flavors just use the flavor of your choice. |
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christeena
Forum Addict
Joined: Jun 19, 2006
Posts: 840
Location: IN
Birthday: Jun 08
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Sun Jun 15, 2008 1:45 pm |
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I ALWAYS use sour cream in all my cakes. For white cake I use WASC exclusively and for a chocolate version I do 1 box DH Devil's Food, 2/3 cup flour, 1/3 cup hershey cocoa, 3/4 tsp. white popcorn salt, 3/4 cup sugar and 1 tsp. baking powder, all sifted together. In my mixer bowl, I do 6 large eggs, 2 TBS. oil, 1 cup sour cream, 1 1/3 cup cooled coffee, 1 tsp. vanilla. Stir together until combined, add dry ingredients and stir until combined, turn mixer to next level for 2 minutes. Pour and bake! YUMMY! Oh, you can double this easily! |
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chrissy410
Regular Member
Joined: Jul 31, 2006
Posts: 154
Location: Texas - San Antonio Spurs Country!
Birthday: Oct 08
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Sun Jun 15, 2008 1:47 pm |
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this website has an excellent chocolate chip cake called darn good chocolate cake that uses sour cream. I've never gotten so many complements on cakes than when I make this one. You use sour cream and chocolate pudding and it really does make a sturdy cake. It's a big request that I often get! |
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imakecakes
Frequent Member
Joined: Jan 07, 2005
Posts: 289
Location: Rochester NY
Birthday: Dec 05
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Sun Jun 15, 2008 2:06 pm |
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I highly recommend the Cake Mix Doctor cookbook! I haven't had a bad cake made from her recipes yet. That has the darn good choc recipe that i use for every choc cake I make.(Make it the day before you need it and it's even better!) I use the WASC recipe from here for my white/vanilla cakes. They are both more dense and very moist! I use them for sculpting my 3D cakes all the time.
Another tip, I don't bake them "until they spring back when touched". I take them out when the imprint of my fingertip isn't mushy. (Pretty scientific, I know--just 1 or 2 minutes before it's supposed to be out. If it's pulling away from the side of the pan, it's overcooked, IMO) The cake will continue to bake for several minutes after you have removed it from the oven, so don't worry about it being undercooked. |
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butterflywings
Forum Addict
Joined: Feb 17, 2008
Posts: 686
Location: In the middle of Nascar-ville, NC :D
Birthday: Feb 20
Gallery Supporter Member
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Sun Jun 15, 2008 2:52 pm |
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here's what i do for EVERY cake mix I use.
1 box cake mix
1 box (4 serving size) pudding mix (either same flavor as cake or complimentary flavor)
4 whole eggs
1/2 c. water
1/2 c. oil
1 c. sour cream
It makes a very nice, dense (therefore good for carving) cake that is so moist and yummy. I get TONS of compliments, not just on how pretty my cakes can be but people seem really surprised to find that that are so moist, yet not crumbly and soft.
BTW, I got this idea/recipe here on the board. There's a recipe called "Firm Chocolate Cake" and I just decided to try it out with different cake/pudding flavors and have not found one yet that it doesn't work with.
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