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Recipe Highlight: Sharon’s Sturdy Cake Recipe

January 17, 2018 by Sharon Z 9 Comments

Hi all! This week, we wanted to highlight a recipe that some of you may or may not be familiar with. We have affectionately named it Sharon’s Sturdy Cake Recipe!

This a very sturdy cake, dense but not quite a pound cake, tight crumb, and super moist. Not as soft and wet as the WASC. Good for dessert cakes, cupcakes, carving, buttercream or fondant cakes. Makes great cake balls with no binder needed. A great multi purpose recipe.

 

 

Ingredients

  •     1 box cake mix (Sharon uses Betty Crocker)
  •     1 small box instant pudding in a coordinating flavor
  •     1 cup sour cream
  •     1 whole large egg
  •     3 large egg whites
  •     1/2 cup water
  •     1/3 cup plus 1 Tbsp. oil
  •     1 tsp. vanilla flavoring (optional)
  •     1 tsp. almond flavoring (optional)
  •     1 tsp. butter flavoring (optional)
  •     other flavorings as desired

Directions

1. Mix all ingredients in mixer at speed one or two, scraping down the sides, until just incorporated. Batter will be very thick. Fill pans just a little over half full.

2. Bake at 325 until center bounces back and toothpick is clean. Be careful not to underbake. The will take longer to bake than an undoctored mix due to the added ingredients.

Here are a few helpful notes about this recipe:

  •  You can create almost any flavor cake with this recipe by starting with that flavored cake mix, a coordinating pudding flavor, and changing the additional flavorings.
  • White chocolate flavored pudding will keep the batter more white in color, and vanilla will make it more yellow.
  • Recipe may be doubled.

 

If you try this recipe, or have tried it let us know in the comments how it worked out for you. Happy Baking!!!

XX Sharon

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Filed Under: Baking, Cake Decorating, Recipes

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Comments

  1. Michelle Leslie says

    January 19, 2018 at 1:58 pm

    Sharon, didn’t work for me and I tried it three times. First time underbaked. The rest not, but when I took out of the pan there was a definite ridge between the top half and the bottom half — like one was too heavy to hold the other one up. I used 7 inch pans. First two times I used Hershey’s white choc pudding and the third a Godiva white choc pudding. I’ll bet they taste really good but I can’t use them. What did I do wrong? Thank you, Michelle

    Reply
    • Sharon Zambito says

      January 23, 2018 at 2:16 am

      are you using the powder pudding?

      Reply
      • Tracey says

        March 4, 2018 at 5:38 pm

        I find that only the Jello brand instant pudding works the best! Maybe try that brand?

        Reply
        • Sharon Zambito says

          March 13, 2018 at 3:53 am

          any brand will do but I use Jello brand

          Reply
  2. Samaresh Biswal says

    February 1, 2018 at 9:34 am

    Hi Sharon,
    Thanks for sharing the recipe .Will definitely make it .

    Reply
  3. Sharon says

    June 18, 2018 at 1:02 am

    How many cupcakes would this make? Thanks!

    Reply
    • Sharon Zambito says

      September 5, 2018 at 9:06 pm

      not sure, sorry!

      Reply
    • LaGonda says

      September 9, 2018 at 1:30 pm

      I get 24 to 36 depending on how full I fill the cupcake wrappers.

      Reply
  4. LaGonda says

    September 9, 2018 at 1:29 pm

    This is my go to recipe. I have used it since I first started cake decorating 8 years ago. Always use the same brands of cake mix and pudding. Recently it has not been dense. It’s very light and airy. I can only assume that either the cake mix or pudding formula has changed.

    Reply

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Sharon Zambito

Sharon Zambito

An RN turned SAHM turned cake maniac. Owner of SugarEd Productions Online School. Join me for some caking, baking, and all around sweet fun :)

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