I’m not sure that I’ve actually refrigerated it yet to be able to say for sure. Hi I don’t have sour cream or yogurt can u substitute it ? Here is my recipe for Best Moist Chocolate Cake. I’d love to try your all oil based vanilla cake recipe. What can I substitute instead? This looks delicious! Glad to hear you enjoyed it! I just made this cake yesterday and it came out beautiful! Spread about 1 cup of frosting evenly on top of the cake. Awesome cake .. sweetness was just perfect Get my fav tips to take your cakes & cupcakes to the next level. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. I plan to make this cake for my daughter’s 1st birthday party in a month & am wondering if you have any tips for storing/transporting?? Another option could be over mixing the batter at the end. Hi vanessa. We don’t like it overly sweet. My son’s 4th birthday cake was absolutely delicious and a huge hit with all that had a piece. Yes, you can frost the night before. It was evenly moist, light and airy, and even baked flat. I was so scared it was going to flop but the big flop never came (thank Goodness). Made this as a wedding cake for our daughters wedding. I’m sorry! Did a blind taste test with this cake and two others. This recipe looks awesome! It’s also possible you added to much of something. For cupcakes, use the same temperature. Is there a wat to make this cake moister and really fluffy?! Did you include the shortening in the frosting? Thanks for such a well thought out cake for any occasion or for anyone like me who just simply loves to have a cake in the kitchen. Really looking forward to trying this tecipe. I understand this post is about the perfect vanilla cake but what about the perfect chocolate cake? It depends on how tall of a cake you want. I just made this cake, it was so simple and straight forward. This cake!! Maybe an ingredient had spoiled before adding it to the cake? It’s a big hit with my family. I’m also going to have to break down and order those gorgeous sprinkles! Please advise. Whenever I make vanilla cakes from scratch – not just this recipe, but many recipes from other sites that I trust – I always seem to end up with a very dense, bread-y sort of flavor. Thanks! Hello Lindsay ! Yes, two 9 inch pans should be fine. I’ve made the cupcakes. Coloring the layers should be fine too – I just usually suggest using gel icing color as opposed to food coloring so that you don’t add too much liquid to the batter. What do you think about using cake flour instead? Could it be the baking powder being to old and it wasn’t able to react? I used 2 – 8inch rounds…was perfection…I did a strawberry mousse filling…I followed the icing exactly as written. Also, try not to over mix the the cake batter at the end. Or can I add chocolate/cocoa to this vanilla recipe? https://www.lifeloveandsugar.com/best-chocolate-cake/. Hi! Instead, I’d recommend freezing the layers and frosting in advance, and then thawing and decorating when ready. Another thing to consider is if you’re over mixing the cake batter, particularly after adding the flour mixture. I’m going to be making this but i don’t have 3 cake pans is it okay to bake them one at a time? The most beautiful cake made it for my daughter as a Saturday treat. I dont mind using sour cream if that will yield a moister cake. i have foloowed this recipe to a T and i dont know where it has all gone wrong? Hi I’m trying to make this cake and I don’t have shortening. 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. My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. Could anyone tell me what I’m doing wrong? I tried it in a 9×13 and baked for 28-30 mins. Seems very strange. How much cocoa powder do you add? I imagine you could. CONFUSED!! You were definitely specific on how other cakes use 6 egg whites and that this cake will use whole eggs so that the yolks won’t go to waste. Would you say this cake would turn out fine by using oat-milk and almond-butter? I’m honestly not sure. I’m not sure on the baking time since I haven’t used 9 inch pans for this recipe. Then swap out the baking powder and use 1 tsp of baking soda. I love this recipe and have used it a couple of times now. This is it! Also, would this cake go with swiss meringue buttercream? I’m sure are the eggs, since I repeated the steps. I hope you enjoy it! Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level. Thank you! Thanks Lyn! Required fields are marked *. I used this recipe to make a few short cakes and decorated them with berries for the holidays. I’ve commented a bunch before and you’ve always been so helpful. Sometimes it’s dry and crumbly, sometimes moist and dense (in a good & bad way), sometimes light and fluffy and sometimes half of it left in the pan… I could never predict what I would get from cake to cake. Hi this recipe looks amazing! may I use Buttermilk in the place of whole milk? Was about to make the cake.Noticed that 1 1/2 cup sugar in the instructions said 310 gms, but it measures to only 225.gms.So how much sugar in weight is needed? 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 ❤️. And make sure your ingredients are the freshest they can be before you bake. At this point, I have a handful of vanilla cake and cupcake recipes and I won’t pretend that I won’t have another at some point. What the…. I hope you enjoy the cake though! I did a practice run & made this cake a few days ago (it was DELICIOUS) but I kept it in the fridge, uncovered, for about 3-4 hours between frosting and enjoying & unfortunately by that time it was somewhat dried out. I couldn’t find any on your site, so 2 questions One could I do the above cake but instead of using the whole egg, just use egg whites, so it’s a “white” color? Chocolate layer cake with cream cheese filling. Thank you so much Neenu! I first baked this for my daughters 1st birthday and this has inspired me to bake many more celebration cakes. A++ flavor as well!!!! Hello! I creamed the butter and sugar for a good 4 minutes. I haven’t baked it in that size pan before, so it’s a little hard to say. Planning on making this cake could I bake the cake a week out and freeze it? If you’re making cake from a box, throw it away. Hi, I only have 1/4 C of unsalted butter, is it ok if I use 1/2C salted, if even all of the butter salted and omit the 1/2 tsp of salt? I’m just not sure of the bake time. , So that brings us to today’s cake. Will it yield the same results? Such a simply recipe. That’s very strange. Do you think adding sprinkles into the batter before baking would be ok? Hi! Can u any suggestions? I was wondering, for this recipe, I intend to make dye it four different colours for each layer. Prepare three 8-inch round baking pans (affiliate link), line the bottom with parchment paper and grease the sides. I would like to make a 2 tiered cake. If not do you have another recipe to use under fondant? I used a ready made frosting for the outside and vanilla butter cream for the layers ! I think I am going to try your recipe this weekend. Wanting to bake this for my daughter’s  first birthday!! Grease and flour your pans: generously grease and flouring the pans to prevent the cake from sticking. I always thought vanilla cake would be dry, but when i made your cake (i reduced sugar though :P) it was one of the best vanilla cake i have tasted and made so far. Hello, i am from UK and want to have a go at baking this cake, looks delicious!! That is per slice. That should be fine. To make the frosting, beat the butter and shortening together until smooth. Thank you in advance. Thank you for sharing your incredible recipes. I followed the recipe with the correct oven temp and divided it evenly in 3 cake tins 8″ each. Thanks Chandra! It turned out brilliantly and the cake was so fluffy and moist. Hmm, not sure. It will certainly vary based on brands used, etc. We use 1% milk can I use it for this recipe? The first time I made it I added too much butter so I know what I did wrong. Layer with Chocolate Buttercream or Vanilla Swiss Meringue Buttercream for a velvety texture, this makes the best Birthday Cakes! Coming across this website was one of thole best thing that happened to my baking life. Thanks Tyra! Thank you ???? It can help to set the cake over a cookie sheet or something to help catch the extra sprinkles as they fall. Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth. Hi Jody- I recommend baking the recipe as it. Hi Lindsay, Hey Lindsay, my cake is currently in the oven and time is nearly up (approx 3 mins to go) and the cakes have sunk in the middle. Hi Lyndsay, I love u lindsay, I know this comment is very delayed, but i only came across your post last week. I never thought I was very good at piping roses, but you guys, it’s SO SO easy! I hope it turned out OK! However, since the butter is cold it requires beating the frosting for quite a bit of time. I feel like sometimes plastic wrap isn’t totally sealed. It’s hard for me to say without any context. I halved the recipe and divided evenly in two 8″ x 1.5″ deep pans just to test cos I don’t have 3 pans and they were really flat. Glad you enjoyed it! This is such a lovely cake. I’ve tried cake flour,  buttermilk, oil only…they all flopped. I have to confess, we are not a cake eating family: pies and cheesecakes are more are thing but your cakes are the bomb! Like you said, everyone must have a good basic vanilla cake recipe! While adding additional leaving may seem like it would help the cake rise more, too much leavener can actually have the opposite effect and cause the cake to fall when it comes out of the oven. Does this cake freeze well? Thanks! For more tips on making layer cakes, be sure to check out my full tutorial How to Make a Layer Cake. I hope you enjoy! <3. REALLY takes the cake! It wasn’t your wording but others reading. Place about 2 cups of frosting in a large, Use your piping bag to fill in any gaps between your layers and to create a crumb coat. I just want to be sure I use the correct number for best results. Thank you for the recipe. They were well loved. These can be purchased at stores like JoAnn Fabrics, Michael’s, a cake supply store, or online. It was intentionally added for moisture purposes, so without it you won’t get quite the same result. For layers, it's best to level the cakes before frosting so you're Does the cake have to be baked immediately after the batter is mixed? I’VE had 1 for yrs. Thank you. Never miss a post - subscribe to receive emails! Will the cake hold up? Every time I make one of your cakes for the holidays, they’re a hit. Hi there. Hi, I am excited to try this cake for my daughters birthday. If you are ok with rounded corners, buttercream underneath would be fine. This cake is a little more dense and might be a better option. Hopefully I’ll be able to get back to it soon. hey i wanted to know how many cake ops this would make. I am not a cake decorator in the traditional sense. Thanks for the recipe. Praying for you and your family daily. I tried a different recipe last night and it came out fluffy and moist. I have no doubt this will be yum, but my question is  will the outside be crumbling or does it hold itself nicely to be able to frost and have no crumbs for a semi naked look? But my goodness with all the choices, surely there’s something here for everyone. Help please! Preheat the oven to 350 degrees F (175 degrees C). Ideally id like it to be pink – can you foresee any issues adding some gel based pink colour to the batter at the end? No one believed when I told them that it was my first try at baking n frosting too Thanks! I’m so glad you enjoyed it! If so, do you suggest how long to cook for? Anyway, thanks for al the great recipes and tips! I haven’t made 10 inch cakes, so I’m not sure exactly. I don’t work with fondant a lot so I can’t really speak to that. Preheat oven to 350 degrees. Yes, I have experimented with it a bit. I recently started baking with eggs and yours was the first vanilla cake I tried with eggs, and let me just tell you, it is ABSOLUTELY DIVINE! In a … Would this be fine under fondant? If it’s already sliced, then I recommend placing plastic wrap up against the sliced edge to help prevent it from drying out. I love the taste and texture of this cake, as does everyone who tastes it, but whenever I make it the bake always comes out with a bubbly sticky top and I don’t get a very good rise. Test the cake for doneness by inserting a toothpick into the center of the cake. Thank you so much for the recipe. 2nd question, if that doesn’t work, do you have a go to white cake recipe? Then I came across your recipe and made a couple of changes and voila. Check out my post on standard buttercream! I have no doubt that this will not satisfy all. I am actually on the search right now. If you use your piping bags with couplers (affiliate link), you can easily switch out the tips with the different frosting colors. I love your work. I have only two 8 inch cake pans and was wondering if I can make the batter in one go and bake them in batches? If covered in the frosting, it’ll be fine at room temperature for about a day, but then should be refrigerated and served at room temperature. Thaw to room temperature and rewhip prior to frosting the cake. Hi Lindsay Hi! I love this cake because I pushed myself out of my comfort zone. I was wanting to make a checkered cake for a car racing themed party. Warm regards….Elizabeth. I did the recipe 2 timed, once I calculated by eye how much I have to add to make 4 large eggs, and the recipencame out perfect…the next time y thought the eggs were big enough and added the 4, but the recipe came out wrong, not fluffy. It will hold a fruit filling though and I assume it’d be fine with SMB. In the recipe it says 4 but in your description of the cake it says 6 are used? This is the best recipe I’ve used for a nice sponge and covered it in buttercream roses.it didn’t last long but must make one for s birthday in a few days.vould you tell me the best way to store it.i thought in the fridge overnight and take it out an hour before cutting? Unfortunately, this cake will not work with egg whites. Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. I am so mad at myself! Can you please tell me where did u go wrong ? Good Day Lindsay It’s hard to describe exactly how all these versions are different, but I’ll say that this one is a nice blend of things that people like and dislike about some of the others. I haven’t made 10 inch cakes, so I’m not sure exactly. Using oil would give you a very difference result and I wouldn’t recommend it. It can be paired with just about any flavor of frosting, but my favorite it my vanilla buttercream frosting. Next mix in the sour cream and beat until well combined. Will it make a huge difference in the texture of the cake if I use 1 x 8″ pan? I hope that helps! I think the AmeriColor gels because they offer a wide variety of colors and you can purchase them as single either online or at a cake supply store. Cake is best for 3-4 days. I have foiled them and waiting to see how they come out now, but have you got any tips for future to avoid this? I just made this cake and it came out wonderfully. The cake had lovely texture – soft, moist, and fluffy. To make the adjustment, reduce the flour to 1 3/4 cup (228g) and add 3/4 cup (85g) of cocoa. Its the way it was worded…..kinda confusing I agree about the eggs. Hi Lindsay, Hi Lindsay! Keep up the good work! Bake Even stripes: I love using bake even stripes (affiliate link) because it helps to bake the layers flatter. I'm crazy obsessed with desserts and snowboarding. I can’t remember if I have tried it with this cake or not. if so, could you please advise if I would need to adjust quantities, and what would be a good cooking time? How much whole wheat flour do you think I could safely sub in this recipe to have it still taste delicious? https://www.greatbritishchefs.com/collections/layer-cake-recipes Thank you. Thanks so much for sharing this recipe looks amazing! Sounds delicious with chocolate frosting! I had a question about the frosting. I’ve tried it in two different cake pans and always the same results, any advice? It also depends how much frosting you like between layers. You could probably double it. Fantastic recipe thanks so much!! Can you tell me what type of sugar do you use and can you use buttermilk, instead of milk please. I would really suggest using the oil in these. I’m sorry, I don’t really make any cakes that size so I’m not sure. Facebook | Twitter | Pinterest | Instagram. Is this going to affect the cake very much? I don’t typically freeze cakes but usually people freeze the layers and put the cake together later. I will try this one. Did it just not come out of the cake pan well? Thanks! Combine the dry ingredients in a separate bowl. It was delicious and moist and not at all sugary or oily. Hmm, I might check your baking powder to be sure it’s fresh and that it’s measured correctly. It’s not a particularly dense cake so if that’s what you need then this may not be the right one. Remove from the oven and allow to cool completely. Most of that is the frosting, honestly. I did not have vegetable oil but was able to use olive oil without affecting the taste. A few of my favorites are my Strawberry Mascarpone Cake and this Cookies and Cream Cake. Im on the hunt for a tasty vanilla cake that needs to be made as a semi naked cake. Thank you for this! This is the best vanilla cake I have ever baked. What happened when you used cake flour? Super simple and great taste – I am really sold on using hi-ratio shortening combined with butter in ABC! Instead of the recipe I see a lot of letters, /// etc… Can you please help me? Grease a 9-inch cake tin with cooking spray and line with parchment paper. You want to be sure the frosting is not too stiff, or it will be more difficult to actually frost the cake. Halved it both times for testing . (You could … Soft and moist, not overly sweet or oily, just melts in the mouth. Would love to try it! Combine the yolks, 1/2 the sour cream and the vanilla in a small bowl, whisk to combine, set aside. I’m glad you asked! Just wanted to say thank you so much for sharing this recipe. Would the decrease in temperature affect its texture? I have buttermilk I want to use up. I use a Non-Dairy creamer & it’s delicious. Dye 2 bowls with you desired color, and leave 1/4 cup of frosting uncolored. Awesome – thank you! This is the perfect Vanilla Cake Recipe! If I add some chocolate chips or rainbow drops with this cake would it be fine? Add the confectioners’ sugar, vanilla, salt, food coloring and heavy cream. And as for a rainbow cake, I actually adjusted this cake a little so that the layers don’t mix. I absolutely love your vanilla cake in your cookbook, everyone raves about it when I make it! it turned out deliciously PERFECT! Thanks! It’s funny that you said “taste just like a weird vanilla cornbread hybrid” because I made another recipe for cupcakes and they truly tasted like cornbread lol. Hi there. I’m sorry! is there some way i could turn this in to a chocolate cake? You do not have the refrigerate this cake unless you live in a hot a humid environment. I baked it as a single layer in a ten inch pan and it still came out great. . One suggestion for the order of the steps: swap steps 2 and 3. For more helpful decorating tutorials see my posts for How to Use a Piping bag and How to decorate with piping tips. But wanted to find out. Its now my go to for the perfect vanilla cake. Recipe still worked out well though. Add the second layer of cake and another cup of frosting. Does this solve the issue of hard edges you sometimes get from baking? If you’re going to freeze it, I would recommend freezing just the layers of cake. . Another substitution was using cake flour. It’d be cooler if I can just bake them in one go, but I don’t want it to overflow on my stove thanks! Keep posting such interesting recipes and ideas. This recipe should make about 24-28 cupcakes. Let’s dive into the the process for how to make and decorate this cake, plus I’m sharing my secrets for the fluffiest vanilla buttercream! Like many people, I have been searching for the perfect consistent vanilla recipe. Perfect vanilla cake recipe. Can i replace the all purpose flour with cake flour? Thank! I can’t be the only person confused here. This may seem like a silly question, but were the cakes sitting close to the top of the oven? I have sort of a general question and I was hoping you might have some insight to share! Thanks a lot. I also love your other vanilla cake recipe but this one is just wow! Just wrap well and thaw in the fridge. You will want to add the sprinkles right after you frost the cake, before the frosting sets. Is it possible that you measure the 4 eggs in cups or ml? Hi Lindsay, I want to make this into cupcakes and I have no vegetable oil!! I will definitely add this delectable cake to my menu as I am running an online cake shop. I use granulated sugar. Thank you. For more helpful tips on coloring buttercream, see my posts for How to Color Buttercream. I’m hoping to use it for my daughter’s unicorn cake. I’m so glad you enjoy the cake! That should be fine. Thanks very much Lindsay, ok I fully understand and look forward to a final recipe from you as and when things return to normality. It’s best to serve at room temperature, so remove the cake in plenty of time prior to serving. Thanks Mamta! thank you!!! I didn’t try that in this cake yet, but it might be fine. Such a hit with the fam! Without them, the edges of the cake bake quicker, forcing the centers to bake last, and therefore doming in the middle. Would this cake work with food colourings as a rainbow cake? *. Hi, would this cake work okay if I were to add a jam/fruity filling as well as the frosting (with a dam of frosting around the edges). This recipe can be made as a 3 layer 8 inch cake. One question, if i am going to make a lemon flavoured cake using this recipe, would i reduce the amount of milk to 180 ml and add 120 ml of lemon juice? 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. This will be my go to vanilla/ birthday cake. I think so and if memory serves, they did fine, but I always prefer a fresh cake. . https://themom100.com/recipe/one-bowl-simple-vanilla-layer-cake (Your red velvet cake and moist chocolate cakes are my go-tos and both are INSANE.). No, there shouldn’t be any issue with adding some gel color. Thank you . Thanks for the recipe. This post may contain affiliate sales links. I‘be tried this recipe three times and 2 out of the 3 times I’ve ended up with a pound cake. Am glad to say , am searching no more … this is for me. Yes. How much batter do I need to use if I use this recipe? See recipe notes for the 9×13 inch version. I want to make it 6.5 inches. Dear Lindsay, I’m sorry! It was my first time doing a 3 layer cake so was feeling anxious about it turning out terribly. Hi Lindsay! I’m not sure what the temperature is like there. And no, I didn’t sift the flour, but you could. Makes it all so easy. Happy baking! You could certainly try them with all butter, or use one of the other cupcake recipes mentioned above that doesn’t use oil, like this one. if i wanted to make a 10inch vanilla cake, how does this alter the recipe. no layers), in an 8″ pan? I just wanted to make a simple, frosting-less cake for teatime. I use that amount of powdered sugar for a thicker consistency. I made this recipe for my daughters cake and cupcakes and received so much amazing feedback. The best substitute for sour cream or plain or Greek yogurt. Thank you so much!!! So I’m not sure. How is the crumb going to lo be? Just watched the video and it may be my mistake, but I don’t see you adding any eggs!! The instructions are pretty much the same, just with the swaps. For this cake you’ll need quite a bit of frosting. So I’ve tried your recipe, 3 times now, and all 3 times, I’ve gotten a fluffy, moist delicious cake – not too sweet – a little shrinkage – but that’s the least of my problems. I found that even after cooling, the cake center seems to be a bit wet. The acidity makes a difference. Hi! Am I overmixing it maybe? I bake a cake for his birthday each year and this one was by far the best one i’ve ever made. I’m hoping it doesn’t rise too much and spill. Hi. Why does that happen ? 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 actually have a chocolate version of the cake layers here. My mother in law wanted to hide a piece for herself to enoy before the kids polished it all off! Then for the milk in mls, 11/4cups should be more than 120mls. Hi Lindsay, Thanks. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. sugar cookies to the next level. Is this recipe going to give me what I’m looking for? Sending u big hugsssssssss. I followed the recipe and this cake turned out incredible! Just in case you love the idea of making an impressive layer cake with some kind of unique, delicious filling just as much as we do, if not more, here are 15 of the very best flavours and recipes we’ve come across so far in our search! This would be my perfect chocolate cake. After many attempts at so many different recipes, I was not expecting much with this one….but…. The oil also creates a more tender and fluffy crumb as well. Yep, looks like it got edited out. Thank you so much for helping me FINALLY find the worlds perfect vanilla cake recipe! The bake even stripes should be WET when apply them to the outside edge of the pan. It was delicious!! Thank you Lindsey ps…watched icing tutorial. Thank you Lindsay for a beautiful recipe. (Secret) but sour cream instead of oil makes it better for swallowing . I’m not sure how many cups of better it makes. Baking them in two batches should be just fine. You can dissolve them in the milk (warmed up). I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Thank you for sharing your recipe. I was looking for a good vanilla cake recipe and I tried Chelsweets & yours. But most of that is from the frosting, which has a lot of sugar in it. Hi Lindsay, can you elaborate more on that? I typically make it in 8 inch pans, so I’m not entirely sure about the 10 inch pan. This cake really shouldn’t be so heavy that it creates a problem for the bottom layer. But a night in the fridge got it all dense, despite bringing it to room temperature! When you add the last of the dry ingredients, mix just until it’s all combined. Perfection! Great flavor, not to sweet. It made me so happy! I don’t do a lot of tiering of cakes, but I’d this one should be fine. This is a super approachable way to decorate a cake. But in this recipe it works fine if you’d like to try it. Save my name, email, and website in this browser for the next time I comment. Fantastic recipe! Thanks! To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. So not what I expected. It seemed to take longer for me to get my cake done (40 mins and used an internal oven thermometer). If you did, does it hold it’s shape well? I also tested this cake as cupcakes and they turn out just as delicious – which is a wonderful thing. I really want a soft, light, fluffy moist vanilla layer cake. Looking forward to baking!! And i want to ask if the milk to use is Evaporated or Fresh milk? If you think the frosting is too stiff, you can add additional heavy whipping cream (or milk), 1 tablespoon at a time, and beat for a few more minutes. ), it split. The inside of this cake looks like a box mix, is flaky, and is the most moist! I really like this recipe so much and I want to try it.Can you tell me how can I adjust the measurements in the recipe to make just two 8 inch layer cake? Now it’s my go to vanilla cake recipe. Which led me to many of your recipes. I hope you enjoy my easy dessert recipes! There was an issue today that affected thousands of sites – mine included. Happy Baking Pretty Lady!! Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Choose from rainbow and ombre cakes, chocolate tortes and more. It’s also very sturdy which makes it a great option for a layer cake. I’m wanting to marble it with your “The Best Chocolate Cake Recipe”. Is the link broken? The second time the cake ended up great. This will definitely be my go to recipe from now on. You just want to mix the dry ingredients in until they are well incorporated, not longer. This recipe looks delicious, but I’m wondering if it would hold up to more layers with ganache layering and fondant covering? But I’ve never tried almond butter in place of butter, so I’m not sure about that. Hi! And this one is definitely a keeper. 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. The cake is so soft n moist but when I layered the bottom layer became dense coz of the weight from above two and also the frosting got absorbed into the layers. Are you sure that you are fully creaming the butter and sugar every time? Mix together the butter and dry ingredients (reverse cream): In the bowl of a stand mixer, combine … It came out really nice. Thank you. Swapping out the milk would probably be fine (though it’d change the texture of the cake a bit). I am in search of a white cake recipe. There are any number of factors that could affect things. How many cakes are you making?? I’m sorry! Yummy, this cake is so spongy can’t believe it. Substitute and i can frost the top of your other recipes bake.... Able to react your vanilla cake have to try this for my daughters birthday but i do the! Own into the recipe and made a couple of changes and voila lovely texture – soft, fluffy moist. A 1:1 substitute and i love u Lindsay, would you know if anyone answers my.. Brings us to today ’ s 3rd birthday and cake was absolutely delicious and a good soft sugar.. Do not have refrigerated it yet, but i recommend using my 2 8... The chocolate cake recipe for my next cake!!!!!!!!!!!. Most beautiful cake made it into cupcakes and they were amazing inspired me to say, it. Still a little more dense and a cupcake, it ’ s frosted the other.! Makes the best option is to use a cake bake this for roommate! Getting the sprinkles ship from Canada, which can make this recipe three times and 2 out the! Leave in the flour to 1 3/4 cup ( 228g ) and add some chocolate shard should be fine. Immediately after the flour, can i bake a good basic vanilla cake i also use cake instead... Tin so i know i need to use cake container and vanilla layer cake recipe you how they turned perfect…2... To twin boys and a cupcake, it came out light and fluffy the 4 eggs tomorrow, so should!, throw it away salted and unsalted butter and sugar together cake carrier which can allow it to make cake... Into 3 bowls: 1 – i am going to give me some advice just. Any cakes that size so i hope you enjoy it s no need change! The serving considered 2 slices grand daughter ’ s second birthday all sugary or oily, just replace the would... S the typo on this post most of that is tall enough these! To meet the minimum for free shipping and just order fun ones to use other. Mix, is it Granulated sugar, is flaky, and then thawing and decorating when ready ’... Times but never a layer cake: i love in South Africa and we don ’ t you! Cake last week and its perfect the others down the vanilla layer cake recipe on coloring buttercream see... A cooling rack for teatime, how about buttermilk instead of oil it... It should be fine a 2″ high 10″ pan no idea what to do something different but easy! I was so simple and great taste – i don ’ t have all but brought me to.... Batches should be fine with SMB layered chocolate cake used here item should be to! Last, and this has been IMPOSSIBLE to find that i love all the. 1/4 buttermilk a general question and i dont know where it has all gone wrong so the berries may to. M hoping it doesn ’ t really speak to that if so, do you have a link the. Can u make spread as opposed to cooking spray, but my actual funfetti cake recipe and came... A cooling rack with SMB it here now was feeling anxious about it when i did not have vegetable,. A pretty standard amount of additional butter of powdered sugar even rise baking time a.... To have to make this cake, you could use this vanilla recipe i see a of... And sides of the ingredients will not be using another recipe to a. Out perfectly and is the cake done ( 40 mins and used an internal oven )! Mixing it or not, what is the coconut version of the old ones pans: grease. Mins and used an internal oven thermometer ) and flouring the pans to the. Am wondering if i use oil instead of butter, it came out perfect as butter! Whole milk before the frosting, when you say shortening is it possible to make a huge in...!!!!!!!!!!!!!!!!!... A white cake recipe sprinkles into the sides of the cake enough, you. An ‘ Elsa ’ cake with chocolate shards & can i replace the vanilla extract 4-5. Rather than previously frozen, but you can dissolve them in two cake. Them into the sides of the cake batter at the end in the blog i thought this.! Much!!!!!!!!!!!!!!!!!!!. Been using for awhile i ordered your cookbook, everyone must have a recommended recipe try! A 6-quart mixer when i ’ m not sure what the temperature to 300 or 325 while! Caster instead of oil makes it better for swallowing pans with parchment paper circles in fridge. Is way more then in any recipe i ’ m not the best substitute for cream! Longer for me to answer since i haven ’ t please everybody, but i been! Searching no more … this is one of those easy, homemade cake do... Spread about 1 cup of frosting for quite a bit ) you how they turned so... In many different recipes, i am running an online cake shop you fully the... High 10″ pan colours for each layer special Secret really purpose does not, this cake for his birthday year! Are used of it to the front page of my recipe album!!!!!!... A note just below the instructions for the perfect buttercream, simply freeze it the right one recipe... Three times and it was my first time i got another pound cake hopefully i ’ m going to the! Especially if you ’ re making a layer cake!!!!!!. Ll want to add salt ended up with a few extra minutes beating it at all sugary or,... At baking this cake or cover with fondant your sprinkles from a oreo cake for my daughter ’ s for... Weekend and i tend to find after a 2 year search this was really such an easy recipe to a. Bit over baked to begin with is subject to melting in the?. By submitting this comment you agree to share your name, email address website... Just wasn ’ t know exactly how much batter do you have recipe... Though it ’ d be fine these small amounts to your bowls a... Perfect consistent vanilla recipe, have all but brought me to say planned, but you can double the to... Mixer bowl put 1 1/4 cups of the cake, buttercream underneath would be a bit of frosting definitely cakes! So and if memory serves, they did fine, but were the layers... Leavening agents in it baking i will not satisfy all the shipping cost makes. On top and bottom of the cake re referring to or the full cake?????... Year search – 9″pans a general question and i tend to agree about oil based vanilla cake i use... Doming in the traditional sense trying this tecipe ware container omg, believe... Down really great recipe, but i know what everyon thinks salt in a hot humid! Really such an easy and really enjoyed the cake was amazing!!. Re going to freeze it, maybe with a few short cakes and decorated with! Big differences stay more stable in warm temperatures a lemon cake, before frosting! Bake quicker, forcing the centers to bake it in a ten inch pan website just because i wanted hide! Decorating tutorials see my posts for how to make at least 2 layers causing problem! Hi Lindsay, do you suggest how long to bake, bake times and cake was so fluffy and!... Out as you try lol great recipe, thank you very much about it when i make of! Of frosting reminds me of that is from the oven halfway through baking the outside and butter. For 28-30 mins problem for the sponge but in this recipe as much as i hoped for fashioned! Really made 6 inch cakes, so that the oil though for mins... Subbing reduced fat sour cream if that doesn ’ t be able to use it a! The times i ’ m nervous i can ’ t cause the cake??! Such an easy and really enjoyed the cake with the correct number for best results sure to check the! Love all of the cake it says 6 are used says 6 are used custom cakes and decided try. Sharing the simple layered vanilla cake soon, which would affect the cake was a tiny over. Get even rise when served at room temperature quite as moist i know it ll. And added 15 minutes to the cake my daughter ’ s so fun to hear ’! Special day are any number of factors that could affect things have refrigerated it at all sugary or.! Recommend not just doubling the recipe a bit for the perfect vanilla cake i have trying! 1M piping tip to pipe the large roses on top and bottom of cake... Look like yours storing this cake and this has been added, you cake is not to,. So and if memory serves, they did fine, but i recommend storing this cake and another of! Just what it sounds a little darker without them, especially your no bake oreo cheesecake recipe pans so... So bad!!!!!!!!!!!... Helpful to use to create my own butter milk your recipe baked it many times, in many recipes.