Sarah’s Scratch Cake from a Mix

  • Serves: Makes 2, 9 x 2-inch cake layers or 8 cups batter
  • Baking Temp (degrees F): 350
  • Views: 17392
  • Comments: 236

Variations: Funfetti Peeps Blossom Cake; Funfetti Scratch Cake from a MixSarah’s Applesauce-Spice Scratch Cake from a Mix; Sarah's Chocolate Scratch Cake from a Mix; Sarah’s Pumpkin Scratch Cake from a Mix and Variations; Sarah's White Scratch Cake from a Mix
Also published in the Chicago Tribune Newspaper, May 7, 2008

Cake and photo by Ann © Sarah Phillips; Sweet 16 Cake by Ann: "This is Sarah's Scratch Cake from a Mix using Sarah's Applesauce-Spice Cake from a Mix on the 8" bottom layers and yellow cake on the 6-inch top layers. I tapered the 8-inch layer up to meet the 6-inch top layer and tapered that one to 4-inch. I also used Sarah's MMF. Both are excellent recipes! The petunias and lilies are royal icing. The butterflies are gum paste with royal icing bodies."

The Chicago Tribune Newspaper asked me to answer several baking questions from their reader's for some upcoming articles. One was about a cake mix - a reader asked whether or not it could be densed-up or added to to become denser! The Tribune people asked for a recipe. So, I decided to create one for the article!

I took a different approach from everyone else (of course) who has ever doctored a cake mix! 
I created something that tastes so much like a bake-from-scratch recipe, that noone could tell it was made from a mix at all! Not even my family or taste testers who have had my cakes for years! I think I created a monster!
I use all dairy ingredients cold from the refrigerator. With today's modern electric mixers, they quickly warm the ingredients to room temperature from the friction from the beater's. Allowing them to come to room temperature before mixing is old fashioned and I believe is no longer necessary.

I tested the recipe with both Pillsbury Moist Supreme Classic Yellow Mix and Duncan Hines Moist Deluxe (18.25 oz size) and I liked the results from the Pillsbury mix better! I have made adjustments to the recipe with the new cake mix sizes.

Kelly Says: "I was pressed for time, so I used the chocolate variation of this recipe and it worked BEAUTIFULLY! The cupcakes were moist, and they domed nicely.
This is a GREAT recipe!"

Fearless Baker, Premium Member, Says: "I also made your newest version of the scratch cake. That too is quite a success. I love to experiment. Having a lot of dessert rings around the recipe was made into minis. I used both raspberry jam and lemon curd to fill. I had some IMBC in the freezer and just added a teeny tiny bit of lemon oil to that."

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