How To Make A Cake From Scratch Recipe – Take your box cake mix to the next level with this easy recipe! A few simple additions make it extra moist and delicious.
Well, *almost* scratch cake is a bit of a stretch. It’s usually a boxed cake with toppings to make it even better.
How To Make A Cake From Scratch Recipe
Some bakers scoff at box mixes, think it’s sacrilege and only bake from scratch. I’m an all-your-own-baker and sometimes it’s easy to hit a box.
Cannoli Cake Recipe
Adding a few simple ingredients makes a world of difference. Trust me you will never go back to the old cake mix ever!
Sour cream is the secret ingredient that I think makes this recipe box moist and extra flavorful.
Making this cake is as easy as any box mix, just with a few more ingredients. To do this all you need is:
This recipe works best in two 8″ cake pans or three 6″ pans. It can be measured in large pans though as well. I use this page as a guide when scaling recipes up or down.
Small Vanilla Cake
I like to use Homemade Cake Leavers in my pans and seal them with the sauce to make sure the cake comes out perfect every time.
I’m also using the Baking Line on the sides of the cake pans to make sure the cake bakes evenly and doesn’t need any trimming (no cake scraps!).
If you’d like to make your cake extra moist (or if you’re worried about overbaking) you can add some simple syrup to the cooled cake layers. I recommend cutting off some of the top crust first so that the syrup really soaks into the cake.
These days I usually bake from scratch, but I used this method whenever I was focusing on cake decorating. She bakes a very hard and delicious cake!
How To Make A Heart Shaped Cake Recipe
I have yet to create the sweet and savory flavor of a classic vanilla cake mix though. My Vanilla Cake recipe is close, but not quite the same. However, it is very delicious, so you should try it if you haven’t!
I really like this method because it makes the mixing box a bit dense and moist. This recipe is GREAT for cakes that will be decorated, moved, etc. as the cakes have a good texture.
* I use French Vanilla, but you can use any yellow/white cake mix. I haven’t tried other versions, but I imagine it will produce similar, delicious results.
Calories: 338 kcal Carbohydrates: 60 g Protein: 4 g Fat: 8 g Saturated fat: 5 g Cholesterol: 56 mg Sodium: 430 mg Potassium: 82 mg Sugar: 35 g Vitamin A: 185 IU Vitamin C: 0.2 mg Calcium: 12 mg mg Iron: 1.6 mg
Easy Chocolate Cake
Nutritional information and metric conversions are automatically calculated. I cannot guarantee the accuracy of this information. If this is important to you, please check with your favorite nutrition calculator and/or meter converter.
Follow Liv for Cake on Facebook, Instagram, Pinterest, and Twitter. Or sign up to receive free recipes by email! Hey guys! I wanted to tell you about this awesome free craft class for all you beginner decorators out there. Click the link below to watch!
It’s amazing and taught by one of my favorite cake decorators, Joshua John Russell. He breaks down the whole process for you on how to successfully butter your cake. He shows you how to make the perfect buttercream, cut and prepare your cake, ice it with different techniques, glue it together and decorate it! This is a very helpful cake decorating class, and I really wish I had known these advanced techniques when I first started.
The video is very easy to understand and follow the instructions. He starts by showing you how to make a perfect batch of swiss meringue buttercream (my favorite!) Before making SMBC, I was using powdered sugar/butter based shortening and couldn’t get the sharp edges or smooth finish that other decorators do. and I always wonder how in the world people get flawless buttery perfection! The secret is (wait for it) THE BUS! If you don’t add butter to your butter, your butter won’t harden in the refrigerator. I also didn’t know the paddle step to get rid of the foam. I ALWAYS have bubbles so I will definitely have to try this step. Joshua also says you can use abbreviations. I do half the butter for my hot summer cakes but I don’t recommend going all short as it tastes greasy and tasteless and doesn’t keep well in the fridge.
Chocolate Cake Recipe From Scratch
Joshua shows us how to divide and fill the cake and then cut the corners but does not give us the recipe. I’m guessing he’s using the buttercream recipe because your cake is dense. Buttercake is very popular as a wedding cake because it is hard, freezes well and has a great mouthfeel. When I first started baking and decorating, I had no idea what kind of cake to bake. I started with punch mixes and had terrible problems with how soft and fluffy they were. Good for eating, not so good for putting together a wedding cake. Here is my recipe for the perfect vanilla buttercream that I use on all my cakes. I have adapted it to make other flavors as well as lemon or spices but the basic recipe is the same. I also use simple syrup on my cake to add extra moisture. Simple syrup is an old school technique so you can have the crunchy crunch of a buttery cake and the moistness of a box cake.
As you can see, there are no big holes or spongy appearance. The crumble is crunchy and melts in your mouth. This is what you are going for. If you have large holes in your cake, you are overmixing and this can cause an uneven rise. Plus it doesn’t look very good when you cut it.
The Perfect Scrambled Cake Recipe. This one makes two 8″ or two 9″ rounds depending on your height and how full you like your pans. Bake 335
Ps. The method in this recipe is very important. You have to beat the first part of the dry ingredients and the liquid until the batter is light and fluffy or you will have a bad texture. I know it feels weird but you have to do it. This is what the batter may look like when you first add the liquid, after you beat the pepper and then add the rest of the liquid. Watch this video to complete the blending process!
Mouthwatering Homemade Cake Recipes
One batch makes two 8 inch rounds. Fill the pans 3/4 of the way full for a 2″ long cake or it can make two 9 inch short rounds. It depends on how full you like your pans.
One thing I do that Joshua doesn’t (and this is probably the difference in the recipe) is I don’t cut my own cake. When my cake comes out of the oven, I gently press the baking sheet part of the cake until it is flush with the cake pan. This will not damage the cake at all and creates a smooth surface so you don’t have to cut it. I also bake the cake at 335 degrees (low and slow) so it doesn’t brown around the outside and on the top.
I also chill the cake in the fridge overnight so it’s easier to handle when assembling and filling the buttercream. Frosting your cake is GREAT. Trust me, once you find out how easy it is to cover a frozen cake, you won’t go back
Some other tips I picked up from cake decorating class that I wish I had known as a cake decorating beginner are how to make smooth buttercream frosting. I’ve always thought that cake decorators somehow manage to get buttercream cakes so smooth and straight with just a spatula! I never knew about using a bench scraper to smooth the surface. Heating the scraps on the bench to make the final coat more smooth is smart!
Easy White Sour Cream Cake
I actually do a quick crumb coat after I fill it and then I do a thick final coat and then I do all the crumbing on the bench after the cake is cooled. This is where I cover my cake with fondant as I am a cake lover but you can’t get a smooth fondant without a base without butter. YES you need the buttercream underneath
Here is my recipe for homemade marshmallow fondant that I use on every one of my cakes.
Next, Joshua shows us how to make some different buttercreams. I’m partial to the art of crunchy butter. He also shows us how to make a gumpaste butterfly that looks really cute. Tips on drying the cake dummy to shape
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