In the first video, I demonstrate how to create a simple and delicious modified box cake. This cake is moist and flavorful and has a great texture. For those bakers who want a made from scratch taste this is a convenient way to go. It’s also stackable, so if you’re planning a cake with more than one tier, this cake can withstand doweling and stacking with no problems!
This first video is definitely an example of how much Ana and I don’t know about production! I was incredibly nervous, of course, but as the day went on we both got much more comfortable. You’ll definitely see that in the other 4 videos posted in April. I’m sure we’ve made some mistakes, but we’re in my kitchen, having some fun and hopefully getting you involved along the way!
In this, and in many recipes, I use Neilsen Massey Vanilla Bean Paste. I’ve found the best place to get it is on Amazon.com and I’ve provided a handy link. There’s nothing quite like seeing all of those lovely vanilla beans in cakes and frostings!
The recipe is posted directly below the video! Please get involved by posting your comments, questions and requests for future demos either on this page or on Facebook. We love to hear from you!
|Prep Time||5 minutes|
|Cook Time||1 hour|
- 1 ea. Boxed Cake Mix I use Duncan Hines
- 1 cup Flour
- 1 cup Sugar
- 1 dash Salt
- 3 ea. Eggs Use large eggs at room temperature
- 1 cup Water
- 1 cup Sour Cream At room temperature
- 2 tbsp Flavoring I used vanilla bean paste, but you can pair the flavoring to that of the cake mix.
- Pre-heat Oven to 300 Degrees
- In the bowl of a stand mixer on the stir setting, combine the eggs, water, sour cream and flavoring.
- While the liquid ingredients are incorporating, whisk together the cake mix, flour, sugar and salt. (I use a medium sized pyrex bowl.
- Turn off the mixer and add the dry ingredients all at once.
- Turn the mixer on, using the stir setting until the ingredients are just wet. Scrape the bowl.
- Turn the mixer to medium speed (4 on my KitchenAid) for two minutes.
- While the batter is mixing, prepare two 8" cake pans, using pan grease or the grease/flour method.
- Turn off the mixer and distribute the batter evenly between the two pans.
- Place in the oven on the middle rack and bake for 30 minutes.
- After 30 minutes, turn the oven up to 325 degrees (do NOT open the door) and bake for an additional 25 - 30 minutes.
- Make sure to test for doneness - does the top of the cake spring back? Does a toothpick inserted in the center come out clean? If so, remove the cakes from the oven and set them on a cooling rack for 5 minutes.
- After 5 minutes, remove the cakes from the pans and cool.