In reading the recipe and the reviews I wonder how many who didn't get good results used DH classic white cake mix rather than the one recommended, Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix. There is no discussion of the difference in these.
I have been making this cake since the recipe was released 10 years ago. I have not had issues with the recipe and I do use it for cupcakes also.
I will say that I do not add the apple pie spice at all. I plan on making again this year.
I too, thought this cake was beautiful from the photo and wanted to try it. I first made it and decided to double the recipe. That was a big flop. The cake was very dense and almost looked undone on the bottom although my knife came out clean. I didn't know the cake was as bad as it was until I icing it and cut into it the next day. Thank goodness this was two days before my Christmas dinner. It looked awful on the inside. Ok, I went back to the store and bought all the ingredients again. So, this time I noticed that the Duncan Hines cake mix was suppose to measure (18.25-oz). However, all Duncan Hines' cake mixes measure (16. 5 oz), so that is a problem right there. I actually took out my scale and measured out the cake mix. It took one box and some from another. I am again following ALL the same directions. I'll post when this one comes out. I am beginning to wonder about Southern Living and their cake recipes. This is the second cake recipe I have attempted.
I was taken aback at the batter's texture; it was like taffy or dough. Convinced it would be a flop, I asked someone coming to my home for Christmas dinner to bring a back up dessert. During baking, it rised in a way I didn't anticipate. I used the Vanilla Buttercream frosting cited in the recipe and topped the cake with a brown sugar, butter and pecan mixture. It was a big hit! The cake itself was delicious and moist. I'd definitely make this again.
Has anyone tried making cupcakes with this recipe? It usually simple to make cupcakes from any cake recipe, but I'm worried it won't work here because of the denseness of the batter. Has anyone had cupcake success?
I made this cake and it was great. Very easy to make. I made the cream cheese(buttercream) frosting. Instead of milk, I used coffee. So good.
Made this cake for Christmas dinner 2010 according to instructions and it was fantastic, came out exactly as pictured. Batter was thick, but this was expected because the instructions did not call for the usual milk or other liquid. The denseness made for nice texture/mouth feel of the cake. I believe the recipe is correct.
This is the most amazing cake. The first time we made it we were taken back by the texture. We expected it to be a typical cake texture and it wasn't... It was very thick and a chewy texture. However, this is my all time favorite cake and the icing is to die for. Its addictive. You must try this cake! LOVE LOVE LOVE IT!!!!!
I can't understand why so many people have been disappointed by this cake, all 20 of my guests devoured it among 5 desserts. Yes, the batter is thick - but look at the picture, this is a dense 3-layer cake. I only have 9 inch pans, the recipe calls for 8 inch - maybe that was the problem for some of you? I also did not use all of the sugar in the frosting, probably about 24-26 oz or so, would suggest that you adjust to personal taste. We will make this again, it is a beautiful and festive cake, esp with the garnish.
I've made this cake twice. I love it and everyone that's tasted it just raves about it. It is , without a doubt, the best tasting cake I've ever made. The batter is thick by design, but presents no proiblems. A couple of variations to make it even better: Separate approximately one third of the icing and mix with one cup of pecans that have been ground with a coffee grinder or proeessor. Use this part of the icing for the fill layers. Omit one box of confectioners sugar from the icing. This results in a less sweet, more cream cheesy taste.
Great recipe! Recently made this recipe for my niece's wedding cake. The cake turned out perfect and I received rave reviews from the 200+ guests. Due to the summer heat, I had to opt for buttercream frosting instead the cream cheese frosting but otherwise would recommend using the cream cheese version. For the record, there was nothing 'flat' about this recipe.
I made this cake twice. Once for Thanksgiving 08 and for a friends birthday. I followed the recipe exactly as it was written. Both times it came out perfect. Everyone loves the recipe and I was asked to make it again for one of my daughter's friends.
My family loved this recipe!!! Since this was the first time that I made icing from scratch, I was amazed at how well everything tasted. But because my family doesn't like too much icing, I had to cut the amount for the icing ingredients. Would definitely recommend this recipe for the Christmas season.
Seriously. How can this recipe have been this wrong for this long? As of February, there is still no correction to this recipe? We expect more from SouthernLiving. Very disappointing.
The photo of this cake compelled me to try it. I read the other reviews and made some adjustments. The amount of sourcream in this receipe is twice what any other recipe calls for and the butter seemed to be a fourth of other recipes, I figured I stay with it since both are fats. I added an egg and some water to get pouring consistency. For the apple pie spice, I used 1 t cinnamon, 1/2 t nutmeg, 1/2 t allspece. This cake rose in the oven, but never seemed to completely pass the toothpick test. While cooling, it fell to half its oven height. I debated throwing it out, but had to take something to a potluck. It was a SMASH! Folks loved it. Would like to see corrections.
When I saw this recipe in the December issue of Southern Living I knew I had to try it. I read the reviews online and was very discouraged. I made the cake anyway using some of the suggestions, but the layers still didn't rise and it turned out very flat and dense. I agree about the icing, the recipe makes too much, I made a butter cream icing off the powdered sugar bag and had plenty. The taste of the cake is good, but I probably won't waste my time to try it again. Very disappointing!
I made this because the picture looked great and recipe was easy. But it didn't turn out great, the batter was extremely thick, It wouldn't pour into the pans, had to drop and spread with a spatula. The layers came out half as thick as they should have, per the picture. I followed the recipe exactly as shown, I have been making cakes from mixes and scratch for 35 years and I never had one like this. The frosting was more than double of what it needed. I would not make this again.
After seeing the beautiful picture of this cake on the cover of the magazine I was ready to make it for Christmas Day....thank goodness I didn't!! I finally got around to making this cake last night and it was a disaster! Something is most definitely wrong with the recipe - wish I would have read these reviews before making it. I knew something was wrong before I even put it in the oven...the batter was thick and would not settle in the pans without being spread with a spatula. After baking the layers were very flat. I would like to try it again with the revisions some of the others here have made.
Very yummy with a unique taste compared to commonly served cakes.
Thankfully I read the previous reviews. I think my revision worked out just fine. I only put 8 oz. of sour cream and a half cup of water. The cake was nice and fluffy and I must admit my family smelled the cake baking clear downstairs in the basement and they came up to lick the yummy icing. The smell of the cake baking was so delicious!!!!
The cake was great. The only problem was that the layers were flat. I used the white cake box mix suggested in the recipe. The recipe on the box called for three eggs whites, no yokes, and two tablespoons of oil. The recipe in the magazine called for two whole eggs and no oil. I think this is the problem with the recipe. The whole eggs will make the white cake dense and not as light as shown in the magazine. The cake tasted great. The frosting was fantastic and I plan to make the cake again with three egg whites and will use the oil. I think you need to follow the directions on the box of the cake mix you use for this recipe. Southern Living does need to print a correction.
Agree with all the previous comments about texture. I made 3 eight inch layers. They were thin, but after using the abundant icing it looked beautiful--and tasted great. Served on Christmas day to rave reviews. Cake was dense, but very moist. Couldn't find apple pie spice anywhere, so used a spice cake mix as my base. Will keep my eye out for change/correction to this recipe to make it a little thinner next time.
Just curious as to why in the picture of the cake it is shown as a 2-layer cake and the recipe says to divide into 3 layers? What am I missing? Thanks.
I questioned the recipe after reading reviews, but made the cake exactly according to directions. I'll make it again anytime. My husband even offered to open a bottle of champagne to go with it. Full-fat sour cream and real butter are essential, as is the freezing of layers.
Receipe was followed exactly and was a horrible. Three thin flat/sad layers. Planned this cake to be the center piece of my buffet table. Cake went into the trash. Some one should apologize for wasting readers' time and money on this poor excuse of a desert! Not a happy cook!
I reviewed this "has potential" only if Southern Living prints a correction. There is definitely something missing in this recipe - the cake looked gorgeous in the photo, but turned out less than lovely. I followed the recipe precisely and noticed too, that the batter was not "pourable" but more like biscuit or bread dough. Fortunately, I saw these reviews prior to me baking it and decided to add about 3-4 Tbs. milk to make the batter a bit smoother, and while i think it helped, it was definitely not enough. I made mine in 2-9 inch pans and the layers were so dense - no more than 1.5 inches thick. The crumbs do have a good flavor, but i'm almost embarrased to make the icing, frost, and serve this flat looking cake. Southern Living definitely did many a dis-service in this holiday recipe. I am looking forward to a re-print.
Who in the world had the nerve to list this recipe in the Southern Living Magazine? I tried making this cake for Christmas Eve family celebration and what a flop. Please when people look to Southern Living you expect better than this. I am very discouraged to even trust this magazing again. Please have someone in your test kitchen make this cake again and see if it looks like the picture there is no way just read the reviews all the same comments. I feel that the person who put this in the magazine should write an apology to everyone who wasted time and money on this recipe. I have never felt the need to rate a recipe in the 40 years that I have lived but never say never. Jackie Bowlin, Raleigh, NC firstname.lastname@example.org
Pretty, easy cake. The next time I make this cake, I will add a twist to the original icing recipe by using "burnt-butter"and adding a little maple flavoring , then top off the top of the cake with toffee pieces.
I made this cake today for a special dinner. I was very disappointed. Layers are very flat and dense with some air holes. Looks nothing like the picture. Very thick batter, did not "pour", spooned and spread it into pans, gently tapped on counter. Followed recipe as directed. Could it be too much sour cream?
I made this cake and it is in freezer, like the recipe says. But I do think there is something wrong with the recipe as it was really thick and the layers were not high like the picture. I did taste the batter and it taste really good. I emailed Southern Living and ask if something was missing from the recipe but have not heard from them.I would love to know if they left out something when writing the recipe as I would like to make another one.
I agree with the others. I really believe there is something missing in this recipe. It tastes very good, but the layers are very dense. Doesn't it need some form of liquid? And the frosting, which also is excellent, makes almost enough for 2 cakes. Even though I do a great deal of baking, I am no expert, but it just seems as if this recipe needs a little refining. The directions say to "pour" batter into pans, well I had to spoon and spread it.
This cake turned out so good. I sifted the cake mix twice. There were some air holes in the cake but I forgot the trick of lightly dropping pans on counter to settle batter before baking. Icing is a lot and very sweet.
I had problems with this recipe. The batter was too thick. It did not rise and I ended up with three flat layers. I used the same cake mix and followed the recipe exactly. I made it again today and used half the sour cream the recipe called for and added some milk to get the batter to a better consistency. I made two nine inch layers and it turned out well. The frosting is wonderful. This I would use again. This recipe needs further testing.
I have not eaten this yet, but there are problems with this recipe. I used the tested cake mix and followed the recipe directions. I mixed it up to bake today for Thanksgiving and it is like bread dough. They should tell you not to put parchment paper in your cake pans, as you can't spread this thick stuff with the parchment in the bottom of the pan... The layers are flat and nothing like the picture. I really think something is missing from this recipe. I hope it is not dry. As I fear it is dry and well it was so flat, I put enough frosting on it to add 1/2 inch to the overall height. With that much frosting - it can't be too bad. :-)