Or, in the case of my first two attempts, a colossal fail. But man, did I want to figure it out! Cause that cake up there? It might look atrocious, but it tastes soooo good! Like, so good that I ate about a third of that one out of the pan while making the next one. And then kinda felt like I was going to be sick from eating so much of it but it was so worth it.
Determined to make the delicious cake AND have it look decent, I did some googling to figure out my mistakes. Here's what I learned so that you can make a perfect one on the first try (and you really want to make this cake).
- Duncan Hines calls this an Icing-in-the-Cake Cake for obvious reasons. Other sites, though, call it a Crawling Cake because, if not done properly, it will quite literally, crawl right out of your bundt pan and splatter all over your oven. (Ask me how I know...) (See photo above.)
- Do NOT use a mixer for the cake mix. Apparently, this adds air to the batter and you don't want that.
- Do NOT use the whole can of icing. Two-thirds of the can are all you really need, and the rest of the can is perfect to drizzle over the top at the end.
- Do NOT open the oven while it's baking. You've never seen a cake deflate quite like this one can if you open the door! Just be patient and wait for the timer to go off.
So let me tell you about my successful cake, cause it was a hit. I used a Duncan Hines Butter Cake the first time (really the second time, but my real first time was a month or so earlier). When that flopped, I was nervous the butter had something to do with it (was it not room temperature enough?) so I went with just a yellow cake the next time. This worked well, but I do think the Butter Cake one tasted better so I might go back to it when I do it again. You choose for yourself.
Aside from the box of cake mix and can of icing, you also need 4 eggs, 1 cup of milk, and 3/4 cup of oil.
Since you aren't using a mixer, add the eggs to your bowl first and beat them by hand. Then add everything else except for the icing. Mix it by hand as well as you can. This won't be the prettiest cake mix ever. After mixing well, fold in the 2/3 of the can of icing. For comparison, below on the left is my first batter that I used my mixer on, and the other is the one I mixed by hand. The first one looks much fluffier and smoother and prettier, but don't be fooled - the flatter batter is better.