That should be fine. Here’s what it looks like before and after beating: 2. I used the same ingredients excey that I added only 2 tbsp oil isntead of 3, also I added extra virgin olive oil. Dozer on the job (and doing it a little too well, as you will see. Read More…, FOOD INNOVATION GROUP: BON APPETIT AND EPICURIOUS. Just wrap well and thaw in the fridge. This could help some people (like me today) avoid mixing wet and dry ingredients too early and not creaming the butter and sugar as intended. Thank you so much for your time. It will hold a fruit filling though and I assume it’d be fine with SMB. Wanting to bake this for my daughter’s first birthday!! I’ve tried this vanilla cake recipe. The chocolate cake and vanilla cake have different batter consistencies, they would not bake together well. I have been baking for about 10 years and every time I feel like I found “the one,” I start looking for another vanilla cake recipe. 2 x 20cm / 8" cake pans- per base recipe above, bake 30 minutes. It’s still wonderfully moist but a touch firmer. Thank you!!!! Thanks! I think it should be ok. Excited to try this one for Thanksgiving. Sending u big hugsssssssss.
Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Can I use canola oil instead of vegetable shortening? I don’t have an oven so I plan on baking this in a 3 qt or 2.8 L pot/pan on my stove .. how should I proceed with the measurements of the ingredients? I used this as a base for my Strawberry Crunch cake, and this cake came out perfect. , So that brings us to today’s cake. I was wondering if you tested this cake under fondant. I hope you enjoy the cake! Store in an air-tight container.
But they didn’t rise, is that normal? Thank you! Good God Gertie! Thank you so much for this xx, Good recepie! I hope it turned out OK! Hi, Kim! Do not skimp on the creaming time. Thanks! Good job.
I bake a cake for his birthday each year and this one was by far the best one i’ve ever made. I used the remaining buttermilk to make pancakes....very yummy. Believe it or not, HOT milk helps with aeration in this cake. Thank you! Tough to say from a distance. I have my ingredients at room temperature, the oven is the correct temperature, but in my oven I have to bake it for longer than stated. Was soooo moist and I haven’t baked for years, I hate a dry cake but this was lovely! Do you know if the cake keeps well in the fridge? So you can have confidence that this recipe can be used no matter which country you are in - only exception is Japan (cup sizes are considerably smaller (200ml) so please use weights provided). I’m so happy to hear it was a hit Connie! I wanted a moist, flavorful cake and got it! I suggest using gel icing color for the dye. You could do 4 layers. It took about 30 minutes to bake in my oven. After experimenting with other recipes for a vanilla cake, this one was IT! I’m sorry you had trouble with it! I baked for approximately 30 minutes n they turned out perfect…2 9 inch pans. I used a ready made frosting for the outside and vanilla butter cream for the layers ! But it’s more sturdy than Japanese cakes which are so delicate, they can really only be decorated with cream. You can make this recipe as is for a 9×12 or a 9×13. If not, what substitution recommendations can u make? Will definitely try again Do you think adding sprinkles into the batter before baking would be ok? And make sure your ingredients are the freshest they can be before you bake. Really looking forward to trying this tecipe. I haven’t baked it in that size pan before, so it’s a little hard to say. Hi.
Please take things easy. PS oh and please could you tell me the trick to getting the sprinkles to stay on the side of the cake . However, once baked, the cakes were soo soft that they were breaking apart slightly.
The batter will look curdled, but that’s ok. Add the remaining dry ingredients and mix until well combined and smooth. If made as one whole, how would you advise on the bake time? . But I’m gonna add coco powder to the mix to make it chocolate this time, chocolate frosting to the outside and whipped cream for the layers ❤️. But don’t fret – once the cake cools and the slight dome flattens, the cracks will disappear. I’m going to make the full recipe and divide them into the two pans tomorrow and tell you how they turned out. Thank you,
Hi Lindsay!! But if you’re not frosting the cake (eg just dusting with icing sugar / powdered sugar), you may care. I tried it in a 9×13 and baked for 28-30 mins. I actually just bought myself a pan that size to be able to test it. The final cake is moist, super soft and delicious, with relatively straight forward ingredients and method. It’s because microbes are beginning to grow, and the cake is starting to go bad, as indicated by the “strings” and the bad odor. I made this cake for fourth of July…cake was great, however, the frosting ruined it….is 12 cups of sugar accurate for the frosting? In doing a test run today so I can be it for my mom’s birthday! I would think it’d be fine for stacking. Could you please help clarify that? Vanilla Cake. No, self raising flour has additional leavener in it. Yes, you can use salted butter and just leave out the salt. I will definitely add this delectable cake to my menu as I am running an online cake shop. Thank you so much for posting! I just made this cake and it came out wonderfully.
Another thing to consider is if you’re over mixing the cake batter, particularly after adding the flour mixture. Even the next day it’s noticeably drier. I love baking your cakes and have made quite of few of them now. I didn’t try that yet, but I think it’d be fine. no layers), in an 8″ pan? I don’t like cake too wet from oil but I’ve never tried butter and oil so I will give it a go! Can’t wait to try this but do you think it’s possible to make it in a 9″ cake pan using the same ingredients? This cake really shouldn’t be so heavy that it creates a problem for the bottom layer. You never know, you might want to try those too, if you haven’t already. I can’t remember if I have tried it with this cake specifically, but I think it would be fine. So versatile to use with other flavoured buttercreams and fillings too. Lastly, half of the recipe filled the 9 inch cake pan perfectly. I would like to make the frosting light pink – at what point should I add the food coloring? They turned out so delicious! Hi Nagi, I hope to make this recipe tonight but I wanted to check first – will it stand up to being covered in fondant? Make sure you email a picture through to me! This new one is based on feedback from the others. I used buttermilk instead of regular due to the sugar content of everything else I using on top of the cake but omg it was so fluffy and baked to the perfect height. I make custom cakes and decided to try a new recipe. I love your work. I’ve commented a bunch before and you’ve always been so helpful. I dont mind using sour cream if that will yield a moister cake. Also, importantly, this cake incorporates my cake shelf-life requirement to stay fresh for at least 2 days after it’s made. I made this recipe and really enjoyed the taste. I find a lot of recipes can taste overly buttery but this one reminded me of store bought icing. I haven’t made this yet.
This cake can be made in various pan sizes, bundt pans and also makes perfect cupcakes. Thank you for sharing it. Thankyou so much! Invert and cool to room temperature, right side up. I have foiled them and waiting to see how they come out now, but have you got any tips for future to avoid this? OMG!!! Hello Lindsay ! I had a bit of buttermilk left and a bit of double cream, so I incorporated that in the milk (I’m sure I didn’t even need to do this). I will note that I am a complete cake-making novice & yours is the first I’ve ever made from scratch, so it very well could be that I just am new at this and need to keep practicing. OMG!! Can sprinkles be added to this cake batter like in your funfetti cake recipe? This is my go-to Vanilla ABC recipe! I really don’t use fondant, so it’s hard for me to say. With butter & milk in the frosting, surely it needs to be refrigerated, correct? I made sure things were at room temp (or at least close I think), so I don’t think it’s that (plus the first time I didn’t wait for room temp and it was perfect). For cupcakes, use the same temperature. It’s my Rainbow Swirl Cake. I’ve let me video person know. I had a question about the frosting. I never have this issue with chocolate cakes, but I have been struggling so much with vanilla! I made this for my husbands birthday. I just wanted to make a simple, frosting-less cake for teatime. So glad to hear you enjoyed it! Hi! Cakes are always best when fresh, rather than previously frozen, but it should be fine. REALLY takes the cake! Add a few more sprinkles to the top of the cake. They used to call me “cake a day” at work as I loved to have cake for breakfast This recipe is absolutely delicious! The cake looks perfect and fabulous to bake for a special day.
Hi from GA! This is a technique borrowed from Japanese sponge cakes.
Thank you Lindsay for this moist vanilla cake recipe. Not saying she didn’t sample the other kinds offered, but she always preferred vanilla over them all. Hi Tonia, It’s very hard to say from a distance. Very moist and velvety. It’s truly the best. This is my best vanilla cake recipe. Whisk flour, baking powder and salt in a large bowl. I’d like to make this cake for my grand daughter’s 4th birthday which is on a Sunday afternoon. The flavor of the cake is amazingly delicious!! Thank you! Great question! Vanilla Cake. Hi I’m trying to make this cake and I don’t have shortening. I’ve baked this recipe three times. So it’s basically a running joke with a few friends, my mom and the hubs that vanilla cake is like my obsession. If it doesn’t for you, then you’d want to measure by weight – 310g. Don’t know why but I used to love the yellow cake mix boxed cakes with the chocolate frosting as a kid. My question is that how did you give it the support for the middle layer to look so lovely? Hey Lindsay i was curious have you ever used imitation vanilla on any of your cakes??? You stated that the recipe uses 6 eggs– however when printing the recipe at the end of the message Hi Lindsay
I would have no idea what to do, LOL. With the beater still going, pour the sugar in over 45 seconds. I know it’s me, and not the recipes, because it’s a constant struggle for me with vanilla. Hi Lindsay, just wondering how far in advance you can make this cake ie bake Thursday for party on Saturday and is it suitable for freezing? The words “best served on the day” on a cake recipe is never a good sign – it means it drastically degrades overnight. -Best to cream the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Delicious! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless... (50 - 55g / 2 oz each), at room temp (Note 3). Hi I have a question ???? Hi Lindsay 5. I am old enough to be your mother. I’m not really familiar with high altitude changes. Thank you. It really is a fabulous recipe.