Sarah
39
5

Moist & Durable Cake for 3-D and Carved Cakes

This cake can be made in many flavor combinations, but I used vanilla as the example. Chocolate cake/pudding can be used as well as White cake/coconut or banana pudding, Vanilla cake/white chocolate pudding, etc.

Ingredients:

  • 1 Box Vanilla Cake mix
  • 1 Small Box Instant Vanilla Pudding Mix (4 serving package)
  • 1/3 cup Vegetable oil
  • 1/2 cup Water
  • 1 cup Sour Cream
  • 4 egg whites

Directions:

  1. Preheat oven to 350 degrees F.
  2. Sift together dry ingredients.
  3. In a separate bowl, mix the oil, water, egg whites and sour cream on low speed until blended.
  4. Slowly combine the dry and wet ingredients, then mix on medium speed for about 2 minutes. (batter will be quite thick)
  5. Pour into prepared cake pans and bake for 25-30 minutes depending on cake pan size.
  6. After removing cake(s) from the oven, let stand 10 minutes in their pans, then remove and place on a cooling rack.

Baker from The Epicurean Delight - Falls, PA

recipe cake 3-d carved durable

5 Comments

Virginia commented over 12 years ago

Do you use this recipe for all your cakes or just ones you want to carve??

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Sarah commented over 12 years ago

I’m new to the whole baking scene, so this is my go to recipe for every cake. I tried other ‘doctored’ cake mix recipes and all of them were too moist and crumbly to hold up to fondant or carving, so when I discovered this one, I just stuck with it. If I ever get adventurous and start baking from scratch, then I’ll probably still use this as a ‘carved’ cake recipe, but for now I use it for everything.

Baker from The Epicurean Delight - Falls, PA

Jacqui commented over 11 years ago

I too have found other doctored recipes too moist…is this one a drier crumbly version like that of a butter cake? Or more like the WASC ?

Crys commented about 11 years ago

have you tried this in a rainbow version by any chance?

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Sarah commented about 11 years ago

Kitty: Yes, I have made a rainbow cake using this recipe. I’ve done one with separate colors and one like a tye-dye and I had no issues. Just be sure that you’re using gel/paste color and not liquid food coloring. :)

Baker from The Epicurean Delight - Falls, PA