Short on time? Start with a box mix and add some extras to make it super moist and delicious.
Alright, *almost* is a bit of a stretch. It’s mostly a box cake with stuff added in to make it even better. Some bakers scoff at box mixes, think it’s sacrilege and only bake from scratch. I’m a whatever-works-for-you kinda baker and sometimes it’s just easier to whip out a box.
These days I mostly bake from scratch as I’m trying to find some really good recipes, but I used this recipe all the time when I was focussing on cake decorating. I really like this recipe because it makes the box mixes a little more dense and super moist. This recipe is GREAT for a cake that will be decorated, stacked, etc. as the cakes have really good structural integrity.
I used this recipe for my post on Flat Top Cakes, so you can take a look at the results there!.
Almost Scratch Cake
- Preheat oven to 325°F.
- Butter and flour two 8" cake rounds (I use Homemade Cake Release), line with parchment.
- Wrap cake rounds with damp Bake Even strips (optional).
- Combine all dry ingredients and whisk together.
- Add wet ingredients and mix until combined.
- I use my KitchenAid on low for 2 minutes but you can also do this by hand.
- Divide the batter between the pans and bake for approximately 50 minutes.
- Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.