Cake Decorating Community - Cakes We Bake

Hi Everyone:

I need help, I am using  this recipe

1 Duncan Hines cake mix
1 cup flour
1 teaspoon baking powder
8 oz. sour cream
1 1/4 cup water
1 cup of sugar
2 tablespoons of vegetable oil
4 eggs
1 teaspoon vanilla and butter flavoring

I mix all the dry ingredients in the mixing bowl with the mixer for about 2 minutes and add  the wet ingredients and mix on very low for 2 minutes.  After pouring mixture into the pans, I tap the pan on the counter to release the bubbles.  My cakes are still baking with too many holes.  Oven temp 325 the first cake and 350 the next cake.  6, 8, & 12 inch pans. What am I doing wrong?  Taste great and cake has fine texture.

Please help.  Cake is due Friday evening.

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Well, I gotta say, I am stumped?

Hey - that's a good idea June.  Might pinch that for my denser chocolate cakes, as I often have trouble with them not cooking in the middle.

June Kowalczyk said:

Are you using a whisk attachment? If you are using the standard paddle, I cannot see why you are getting "holes". The only thing I can think of is you have "hot spots" in your oven. Meaning the WHOLE oven is NOT at 325 or 350.

To make sure your cakes cook evenly without developing holes, you can place a metal rose nail in the middle. One for the 6", 2 for the 8", 3 for the 12". This distributes the heat evenly through your cake pan. I do this all the time with perfect results.

Hope this helps.

I don't add the extra BP to my doctored mixes. Nor do I add baking soda. There should be plenty from the original cake mix. What you might try, once all is mixed and you have followed all the other advise, is once you pour the batter into the pans, and once you tap out the bubbles, then go through the batter with a knife or fork back and forth as if you were marbling the batter when making a marble cake. That will get any hidden bubbles popped. Then tap that pan again to release them out. It's worth a try, but I would definitely stop using the baking powder.

Kathleen - I had the SAME problem the other day for the first time.  Standard white WASC recipe, and when I leveled the cake I saw a TON of holes!!  I went ahead and decorated as usual since there were only one or two that were about the size of my pinky tip - but I have to say I thought of this thread when it happened.  And here's the kicker - I don't use ANY additional baking soda.  So strange!

I don't know any of these products, but just a guess - have the manufacturers got a 'new improved recipe' - ie have they changed something from the previous formula that always worked?

I wondered about that too, Katy - since they did change the box size (from 18.5 to 16) - maybe they did something so it would still have the same volume as the larger box and that's what is causing the holes?  Hmmmm...curious.

So who has one of each box, so the contents and quantities can be checked?  Or does this manufacturer have a website, or contact number where they can be asked the question?  It seems to me that if they have caused this issue then they should certainly be made aware of it.  I'll bet there is a small quantity change somewhere on something................

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