Using butter and sour cream is what makes this recipe so good. Also doing 2 tiers what icing/filling would you recommend? 3. the cake looks beautiful! White cake is relatively bland in the first place and if you make it with oil, it will be even more bland. This recipe has 2 tbsp less butter than the Vanilla Butter Cake recipe and above you said that you increased the amount of butter in this recipe to make up for the loss of the yolks…am I misunderstanding something?

I can’t believe all the effort that you put into testing recipes!

THANK YOU. Please visit our, Follow Ricardo's TV show on Radio-Canada.ca (available in French only), © 2020 Ricardo Media Inc. All rights reserved. As I said before, this is a very tender cake and that is on purpose. The cakes do tend to settle more in a greased pan so you’ll probably see more settling in a non-stick pan. Will you explain why clear vanilla is mot really vanilla?? Do you mean you want to frost the outside of the different tiers with different frostings or have different fillings? If you want the tiers to be the same height than you should use the same amount of batter as normal, but only torte 1 of the cakes into 2 layers. I haven’t tested them in this recipe so I can’t say which one is the best substitute. The butter cake tasted better, but the others tasted good. This will be my go to white cake going forward. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Interested in making this recipe, using 3 – 8 inch cake pans. Not a member yet? Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.

But I should allow for more cooling time to prevent cracking. My new book is now available at Amazon! Comments like this help me to clarify the recipe and instructions for future readers. For years I have wanted a dense white cake, tired sooo many, but they were always “light and airy”……not what I wanted. And if I can get this picture correct I’ll show you how they turned out. Would you mix the two on the same cake?

My family loved it.

Thanks. I was making some edits and must have deleted the recipe by mistake. I generally fill my pans 1/2 to 2/3 full with batter before baking. In my case, the fillings need to be refrigerated so it will have to be served relatively soon after coming out of the fridge. Next time I will use a larger pan? In order to keep the liquids balanced (the natural colors r very dilute), I thought to replace the milk with the colored water. How To Make a One-Bowl Vanilla Cake. This will help to prevent overmixing and create a lighter cake. . Delicious! Hi Mel. Hi Sabrina – there is a slideshow showing the cakes in the pan after they come out of the oven. I’m going to admit that I typically doctor up a box cake mix, but with a white cake, there just isn’t much you can do. Absolutely delicious cake thank you for sharing, I will be making it again. Also, did you use fresh egg whites or carton egg whites? I’m thinking that’s where the problem occurred. Thanks! Oil will change the entire texture and flavor of the cake, so it’s not possible to use it. Thank you Lori. I love that! Level the tops of each cake with a knife or cake leveler. The Best White Cake Recipe. Would you please tell me what high altitude adjustments would be? If you cut into the cake while it is still warm it will be very gummy since the starch hasn’t had time to set. What type of buttercream will you use the fill the cake? Honestly, the raw batter is deeper than 1″. Hi Kurt, I can’t give an exact time since it will depend on your oven and how full the pans are. Make sure you’re creaming the batter for the full 3-4 minutes after the butter is added to the flour. I also have a question, other recipes have you whip the egg whites first, did you find that an unnecessary step to make it fluffy? I live in Colorado Springs, CO at 6,035 feet.

I am getting your book and I will try that idea with your buttercream icing and chocolate. I love white cake, and because I want to do some funky piping, I’d like the Bundt shape. I haven,t tried it, but will soon. Mine always end up pretty level without a hump in the middle. How many cupcakes does this receipe make?

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I substituted full fat greek yogurt for sour cream as I ran out of it and it was delicious! I Loved your velvety white cake recipe. Alternate mixing the dry ingredients and the buttermilk + vanilla into the creamed butter and sugar. Is it possible to use your cake recipe using four 6″ x 2″ pans? I just want to say after looking at hours and hours of cake recipes that this is by far the best one that I have seen and actually tried thank you for taking the time out to test different methods you are greatly appreciated. Add the flour, sugar, baking soda, and salt to a large bowl. or do you have any advices on making a cake like that? Do not over mix – the less you mix, the lighter the cake will be. In a large bowl, combine the flour, sugar, baking powder, and salt. This white cake is a very tender cake so it does settle more than some other recipes. But American and IMB buttercream can be used either as filling or the frosting. You can try that. OMG. Ok thanks so much! I measured the ingredients perfectly and temp was on point. It's a very heavy bread like cake.. it's missing something for moisture, I'm thinking it needs another egg, very dense. I wish I could be your neighbor! I bet the slices looked beautiful with the raspberry between the layers. I’ve also used this recipe as a gluten free cake by replacing the flour with gluten free flour, and it’s been a huge hit with my GF friends and family! Because it’s a mild flavored cake, any icing works with it. Thanks, Brooklynn. After i take the cake out of the oven, they always shrink excessively and the surface broke away from my ungreased pan. Also approximately how long do I baKe them or how much time before I check to see if it’s done. I’m not sure what went wrong. I know that for some, the imitation vanilla extract is the flavor that brings childhood memories, so it’s a matter of personal taste. Thank you, Hello I wanted to ask you. Hope that makes sense. Hi Glenda, no need to adjust the recipe. If you want to work ahead, it’s better to freeze the cake than putting it in the refrigerator. The stakes were high, too – it debuted on my daughter’s first birthday! I’m thinking salted Carmel but unsure of type of icing. For the 3 layer cakes fill one of the pans with the normal amount of batter and the other with half as much. Would love to try it too! All was going well, smell delicious, they lifted perfectly, I opened the oven after 30 to see if the center would spring back, it didn’t. Anyone can bake if they have a good recipe and the helping hand of a seasoned baker. Cake came out with massive dome on top... Was it really supposed to be 1 tbsp of baking powder ??? Pineapple Carrot Cake with Orange Cream Cheese Frosting, 1 ½ cups (300 grams) granulated sugar, divided, 1 cup (226 grams) unsalted butter, softened. The egg whites shouldn’t be a problem. I trim the tops off both cakes then split each cake into 2 layers for a total of 4 layers. I only made 1/2 recipe and baked it up in a true 8×8 pan, then slathered on some cream cheese frosting. I only have 2 eight inch springform pans, so I’m wondering if the batter is thick enough so that it won’t leak out of the sides. I haven’t tried it with this particular recipe. Thank you for the recipe!

Also, can you tell me how you prepped the pans? I was an amateur baker back then, so I gave up the idea quickly. I am wanting to do a layered “unicorn” cake. This cake says wonderful. My husband brings a lot of the goodies to work and yes, I give lots of stuff to neighbors. I will be making Wedding and Celebration cakes. You can read about the 2 methods here. I have been looking for the perfect white cake recipe and have tried 13 different ones.

2004 - 2020 © Cake Central Media Corp. All Rights Reserved. I got your photo, it looks great. I’d be happy to answer any other questions. I use an ice cream scoop to fill the cupcake pans about 1/2-2/3 full.

I noticed other bakers are having an issue with shrinkage. The high quality one wins big time, but since I know not all of you have it, just use any pure vanilla extract for the best flavor. How many cupcakes can you make in a batch?

Thanks so much for the tip. Thanks for reading!!

bnj2377 I want to make this but bake in 4 6”x2” cake pans (I’m making 2 small cakes for mother’s day). Thank you for sharing the recipe.

I used half shortening to keep it starkly white since I also added sprinkles for a funfetti-style cake. Order it on Amazon today. I baked it twice -one with the amount of sugar shown then I tried baking it again with only 1-1/4 cup of sugar and I prefer the one with less sugar but both equally delicious depending on your sweet tooth! I made this yesterday just to test it, the texture is exactly what I’ve been looking for, and my family has already devoured it. They came out very flat. I am planning to make this cake using 6”x2.5” pans. The texture was wonderful, not too light/crumbly and not too dense, it held together well and was delicious. Bake the cake in 3 8-inch round pans for 15-25 minutes, 24 muffin cups for 15-18 minutes, or a 9x13-inch pan for 30-35 minutes. The ladies were fighting with the birthday girl to take a slice home with them. I set out to make this cake, but midway discovered this would make some great sugar cookies. Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Oooo, Champagne buttercream sounds fabulous! Honestly, this cake can come together faster than your oven … After you try this, you won’t need any other recipe. This is the best vanilla cake ever and I’ve looked for SO long and had SO many recipes fail. Love it. I suggest you make 1 1/2 times the recipe for a total of six layers since you want 6 different colors. Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated.

Based on your feedback I changed the recipe to add 1/2 the sour cream with the butter to loosen up the batter a bit. … Instructions.

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