Cake: Perfect Cake Mix

By NicoleS

Perfect recipe for stacking cakes on top of cakes, cutting them into shapes, and covering them with frosting and candy. The addition of buttermilk creates a firm cake that is the best base for decorating.

Ingredients

• 1 box (16.5 ounces) cake mix, such as yellow, French vanilla, devil's food, red velvet, spice or strawberry
• 3 large eggs (or the number of eggs called for on the box)
• 1 cup buttermilk (in place of the water called for on the box)
• 1/3 cup vegetable oil (or the amount called for on the box)

Preparation

Step 1

Preheat the oven to 350°F. Line the bottom of the pans with wax paper cut to fit and spray with vegetable cooking spray (if baking in bowls, bowls will not be paper lined).

Following the box's instructions, combine the cake mix, eggs, buttermilk, and oil in a large bowl. Beat with an electric mixer on low speed until moistened, about 30 seconds. Increase the mixer speed to medium-high and beat, scraping down the sides, until thick, 2 minutes longer (it makes about 5 cups batter).

Divide the batter between the pans called for in the recipe, spread the batter to the edges, and smooth the tops. Follow the indicated baking times. Bake until golden brown and a toothpick inserted in the center comes out clean.

Transfer the cake to a wire rack and cool for 10 minutes. Invert, remove the pan(s) or bowl(s), and cool completely.

Cakes that are not used immediately may be wrapped in plastic wrap and frozen for up to 2 weeks.