Reviewed: Jun. 2, 2013

I made a 4 tier wedding cake with this recipe using Duncan Hines 16.5 oz white cake mix (4 boxes). I froze the layers 3 days prior; heavily wrapped in plastic wrap, then foil. They were stacked, dowelled, and frosted right out of the freezer a few hours before the wedding (and decorated with my pre-made frozen buttercream flowers). I transported the ready cake one hour to it's destination; where it was cut shortly after. Guests from across the floor were giving me two 'thumbs up', they were going up for seconds and some thirds. Many asked for the recipe and told me it was "the best cake" they had "ever tasted". This is the first wedding cake I've made and will never use another recipe. It's a major ego-booster :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

britt

Cooking Level: Intermediate

Reviewed: May 26, 2013

I recently made his cake for my daughter's graduation party, and everyone loved it! Since I needed to make a sheet cake, I did alter the recipe just a little so it would raise appropriately. I added a teaspoon of baking soda into the sour cream, and let it expand a bit, then just gently folded in the baking soda-sour cream mixture last, after all other ingredients were mixed. I also added one extra teaspoon of vanilla and eliminated the almond extract. This cake was super moist and delicious! I frosted it with a simple whipped butter cream frosting smoothed flat so that I could decorate it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mary Kay

Cooking Level: Intermediate

Home Town: Bogue, Kansas, USA

Reviewed: May 24, 2013

What a life saver! Great crumb/density, stayed moist, fabulous flavor and better yet... EASY!!! YUM!!!! Definitely keeping this one as a standby! Made some slight changes: 1) used 1/2 tsp almond extract--which was perfect for me 2) added 1/3 cp sprinkles and made it a funfetti cake! 3) baked in 2 9" rounds for ~35", rotating 1x about 15" into the baking time 4) frosted with a vanilla Swiss Meringue Buttercream PERFECT! You wont' be sorry if you give this one a try!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Reviewed: May 23, 2013

Originally made this recipe as-is for cupcakes (found the recipe on another site)...were gummy because of overfilling cupcake liners and under-cooking. Tried this again as a layer cake with these changes and found the cake simply delicious. Here are my changes: Pillsbury's white cake containing pudding (18.25 oz); (2) 8-inch layers at 325 degrees for approximately 47 minutes; 3 whole eggs instead of 4 egg whites; I used 1 teaspoon vanilla extract, 1 ½ teaspoons almond extract, and 1 teaspoon of buttery sweet dough emulsion (found at King Arthur flour website); Used milk instead of water; Filled inner layer with Smuckers Strawberry Sundae Topping (small amount), then with frosting (copycat of Publix buttercream); Frosted outside of cake with Publix buttercream...very rich icing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jan

Reviewed: May 3, 2013

I used this recipe for my birthday cake. I used Chobani plain 0% instead of sour cream (no one in my family likes sour cream in a cake), all almond extract, and added a packet of instant vanilla pudding. I made a 4 layer (2 8 inch rounds) and filled and topped it will a simple almond buttercream. Everyone loved it! This is a keeper!

Was this review helpful? [ YES ]
3 users found this review helpful