You can build a cake business using this recipe as your cornerstone.
It’s easy.
It’s consistent.
It’s economical.
It doesn’t taste like a mix, while still giving you all the benefits of a mix.
Everybody likes it.
It’s like a chameleon; it goes with just about any filling. Fruit? Yes. Chocolate ganache? Yes. Bavarian cream? Heck yes.
It’s rich and velvety, with an extremely fine and tender crumb. It freezes extremely well. You need this cake in your baking repertoire.
The recipe makes 7 1/2 cups of batter, enough for two full 8″ rounds or one 9×13″ sheet. If you don’t fill you can pans as full as I do, you may even get more. But I fill my cake pans 2/3 full and then level off the top to make sure my cake will never bulge in the middle.
CakeBoss White Velvet Wedding Cake
Ingredients
- 1 box Pillsbury or Betty Crocker White or Vanilla cake mix 16.25 oz
- 1 cup granulated white sugar
- 1 ⅛ cup cake flour this is one cup + 2 tablespoons
- ⅛ tsp salt
- 1 ⅓ cup water
- 3 eggs
- ½ cup butter I use lightly salted butter
- 1 cup sour cream
- 1 tsp vanilla extract or almond extract optional
Instructions
- In a large bowl, put water, extract (if using), eggs, melted butter and sour cream. Mix well with paddle attachment.
- Add cake mix, sugar, cake flour, and salt.
- Mix with paddle attachment at medium speed for approximately 2 minutes, or until most lumps are worked out. It is not necessary to work out all the lumps.
- Pour into prepared pans and bake at 325 until a toothpick inserted into the center comes out clean, or with just a crumb or two clinging to it. For two 8" or 9" rounds this is around 40 minutes, but every oven is different. Your cake is getting close to done when you can smell it. If it looks close I like to give the rack a little shake. If the center jiggles at all, it's not ready. If it doesn't jiggle, go ahead and test with the toothpick.
- Cool for 7-10 minutes in pan, then turn out onto cooling rack. If you experience problems with sticking, you may wish to line your baking pans with parchment paper.
Notes
Cost
I used my CakeBoss Software to calculate the cost for this recipe. My out of pocket ingredient cost for the CakeBoss White Velvet Cake is only $4.52 for a recipe that makes anywhere from 15 party-sized servings of cake to 24 wedding-sized servings. This makes the cost per serving only $0.30 for party servings and $0.19 for wedding servings! Using time and money saving recipes like this one will help you get your business off the ground and ensure you’re getting paid a fair price for your time.
