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Sturdy Cake

A doctored cake mix recipe that will create a more solid cake for stacking to make tiered cakes.
Course Dessert
Prep Time 15 minutes
Cook Time 11 minutes
Servings 2 8-inch round layers


  • 8 or 9 inch round cake pans
  • Mixer


  • 1 box cake mix any flavor
  • 4 large eggs
  • 1 cup sour cream full fat
  • 1/2 cup water
  • 1/2 cup vegetable oil


  • Pre-heat oven to 325 degrees. Grease and flour your cake pans.
  • If using a stand mixer, fit with paddle attachment. Beat together ingredients until thick and smooth.
  • Divide batter evenly into cake pans.
  • Bake at 325 degrees for about 35-40 minutes or until toothpick comes out clean. Half way through baking, turn the pans to help the cakes bake evenly.
  • Once done, place hot pans on cooling rack for 10-15 minutes.
  • Run a knife around the edges and turn the cakes out of the pan onto the cooling rack. Flip them back over so the bottom of the cake is sitting on the cooling rack. If you leave the top down on the cooling rack, sometimes it will stick as it cools tearing your cake.
  • Allow to cool completely before frosting.