Not only is October full of family birthdays, but then there’s Halloween. And this year I also had the pleasure of baking a baby shower cake for friend at work. I volunteered to do it, and although I planned on a box cake the whole time, I wanted it to taste better than boxed. So I practiced with my ingredients. Thus this is one way how to make a bakery style cake.
My daughter Hannah helped me by decorating the cake. Since we both work during the week, I baked the actual cake and made the frosting. That way she could just decorate and not stress about it.
She wanted to get new pans for the project, so we got 8×3 in and 6×3 in pans for a tiered cake. And while we were getting pans, we bought all of the other items we would need for the cake: fondant, stencil shapes, food coloring, 3 box cakes, etc.
Suggestions for Making a Bakery Style Cake
Since the cake I ended up preparing was a baby shower cake, that’s the recipe I’m going to use. But there are a lot of good sources out there on how to make bakery style cakes. Or on what you can add to your cakes. Also, because the cake was two tiered, I made the smaller layer a yellow cake, and the bottom layer was chocolate.
Ingredients for a bakery style yellow cake
- 1 box of yellow cake mix
- 3/4 c of water
- 3 eggs
- 1 egg yolk
- 7 tbsp of melted butter
- 1 small pkg of instant vanilla pudding mix
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Instructions for a bakery style yellow cake
- Heat oven to 350 degrees.
- Spray your pan with non-stick cooking spray.
- Mix all of your ingredients together with a mixer until mixed. But don’t overmix.
- With a 1-cup measuring cup, pour 3 cups of cake batter into the 6×3 in pan.
- And cook 40-45 mins or until a toothpick inserted in the center comes out clean.
Now we’ll move onto the chocolate layer.
Ingredients for a bakery style chocolate cake
- 2 boxes of chocolate cake mix
- 2 cups of coffee
- 6 eggs
- 1 egg yolk
- 2/3 c melted butter
- 1 small pkg of instant chocolate pudding mix
- a handful of chocolate chips
Instructions for a bakery style chocolate cake
- Your oven should be heated.
- Spray your pan with non-stick cooking spray.
- Mix all of the ingredients, except for the chocolate chips, with a beater until combined.
- Then, when you’re ready, lightly dust the chocolate chips with flour before adding them to your batter.
- And measure 5 cups of chocolate cake batter into the 8×3 in pan.
- Finally, bake for 55-60 mins or until a toothpick inserted comes out clean.
Let the cakes cool completely before putting them together. And then frost with your favorite buttercream frosting.
I found a great chart to help if you ever need to know how much batter to add to your cake pans. Normally you have 9×13 or standard round cake pans. And regular box cakes will fill those just fine with no issues. However if you upgrade your cake, you might discover that you have more batter, and thus they’ll overflow if you don’t measure the batter out.
How to Make a Bakery Style Cake Every Time
So I just gave you 2 recipes or suggestions on how to upgrade the box cake. But now I’ll give you more tips so your cake will taste great and be fluffy.
- Always switch out melted butter for oil
- Add 1 or 2 extra egg yolks
- If you have a chocolate cake, use coffee instead of water
- If using another brand, other than Duncan Hines, add 1 cup of sour cream
- Add a small pkg of instant pudding mix to the batter; the flavor of the pudding to match the cake
- And you can also add nuts, coconut, chocolate chips, and even fruit to your batter
- But one of the best things you can do, to make your cake taste awesome, is to frost it with homemade frosting
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Chicken Girl 