Return to the Recipe Exchange Forum | Post a Follow-Up

LOOKING for: How to make a Box Cake Dense

Posted by tropicalfreak (My Page) on
Thu, Sep 1, 11 at 22:58

Hoping you all can help with this.
I am looking for the how-to on making cakes dense. Like a wedding cake.

I want to try this for an up coming birthday.

I do have a few questions. With wedding cakes sometimes the layers are flavored. And even marbled. How does one do this?



Follow-Up Postings:

RE: LOOKING for: How to make a Box Cake Dense

If you have not yet discovered Hillbilly you are in for a real treat. Lots of goodies, and that is where this recipe came from.


1 Duncan Hines white cake mix
1 stick of butter, melted
1 cup of whole milk
3 eggs
1-2 tsp of real vanilla extract

Mix it all up in the mixer till nice and fluffy�bake at 350 degrees for as long as the cake mix box states for the size pan you are using. *Have the milk close to room temperature so it doesn�t solidify the melted butter when you add it to the bowl. I specify Duncan Hines cake mix because you need a cake mix that does NOT have pudding added to the mix. That is why I use Duncan Hines. Also, don�t use yellow cake mix or butter flavor cake mix because they have more artificial flavors in them than the white mix. By using the white cake mix and adding real good flavors from the melted butter, real vanilla and the fat in the whole milk, the cake ends up being delicious! Source: The Hillbilly Housewife

Here is another one:


1 Duncan Hines white cake mix
1 C flour
1 C sugar
� t salt
1 1/3 C water
1 C sour cream
2 T vegetable oil
1 t almond extract
1 t vanilla extract
4 egg whites

Preheat oven to 325. Grease and flour an 11 x 13 cake pan. Stir together the cake mix, flour, sugar and salt in a large bowl until well mixed. Pour in water, sour cream, oil and flavorings and egg whites and beat with an electric mixer on low until all ingredients are mixed and moistened but some lumps still remain, 4 minutes. Pour the batter into the prepared cake pan and bake in preheated oven until the top is a light golden brown and toothpick inserted into the center of the
cake comes out clean; about 25 minutes. Allow to cool before frosting. This makes a dense, moist cake.

One of the variations is to use lemon flavoring instead of vanilla and almond, and liquid flavored coffee creamer in place of the water, and sometimes yogurt instead of sour cream. Adding a � pkg. of instant vanilla pudding mix also guarantees a super moist cake. This is referred to as a hybrid scratch cake. Source: All

RE: LOOKING for: How to make a Box Cake Dense

I think the above recipes would give you what you want, I also had a thread a while back of this same subject in the cooking forum(cannot find it anywhere). I have however found that if you simply substitute whole milk for the water, it makes a delicious more dense cake.

RE: LOOKING for: How to make a Box Cake Dense

I have sent an e-mail to you.

RE: LOOKING for: How to make a Box Cake Dense

Hello Tropicalfreak,
This recipe comes from the side of a Ducan Hines cake box.

Lemon pound cake

1 pkg. Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 pkg. 3.4oz.lemon INSTANT pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil (i use corn oil)

Preheat oven to 350 degrees/F
Grease and flour 10" bunt pan or tube pan
Combine cake mix, pudding mix, eggs, water, and oil in large bowl
Beat at medium speed with electric mixer for 2 minutes
Pour into pan
Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean
Cool in pan 20 to 25 minutes
Invert onto heat resistant serving plate
Cool completely

If I use chocolate cake I use chocolate INSTANT pudding
The same for vanilla ect. I have had this recipe from the box for many yrs. The cake comes out moist and dense.
If using pan for layer cake, cut down on the cooking time to about 25 to 30 min.

hope this works for you

RE: LOOKING for: How to make a Box Cake Dense

I add a couple tablespoons of mayo and that seems to help it makes a nice cake.

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here