I’m glad you liked the cake. It also typically calls for Dutch-process cocoa (cocoa that has been treated with an alkalizing agent). Also, what is your suggestion for preventing the chocolate chips from sinking in any cake? I made your Vanilla Butter Cake with your IMB frosting and it was amazing. But even more importantly, the cake made with the whipped whites was much softer and more velvety than the other two cakes. It wasn’t! I know the recipe makes a great 4 layer 8″ cake. This is the best vanilla cake ever and I’ve looked for SO long and had SO many recipes fail. Itâs the PERFECT cake with a soft texture, wonderful vanilla flavor, and tastes incredible with creamy vanilla buttercream on top. I am So Happy to find your white cake creation!, today! Thanyou. Top 10 Delicious & Mouthwatering Cake Flavors. You can watch the video in this post to see how I put together a 4-layer cake. Cake looks yummy!! "We have a Middle Eastern flavor with pistachio, figs and sesame pieces," points out Halabi. What would you suggest for transport? I filled and frosted the cake with vanilla Italian Meringue Buttercream. I gave her some suggestions to adapt my Vanilla Butter Cake recipe and she got a better, but not perfect, result. You’ll need a mixer large enough to whip a dozen egg whites if you double the recipe and mix it once. Will the cakes still taste okay? 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside. I was wondering if you ever freeze your cake layers made with this recipe, and if so, does it affect the texture? There are only two flavors offered. Tasting is believing! I have several chocolate cake recipes. Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred â¦ Yes I’ll be transporting it I was going to use a classic American buttercream recipe but halve the butter and add shortening so it’s firmer. Do you let the cake defrost/thaw completely before decorating with icing? With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time. I think that would probably work. Thanks so much, Susan. Yes fresh egg whites. Thank you for replying Eileen. Hi Angela, yes you can use yogurt. But my scale only weighs in 5 gram increments. It collected in clumps, and I’m not sure if this is something that would happen with a stand mixer as well. Unfortunately, I thought I had the camera on when I put in the butter and the sour cream, but I had it turned off by mistake so didn’t catch that part for the video. If you’re reading on a desktop the video is “sticky”, meaning it’s at the top of the page and then will be on the right side of your screen as you scroll. I’ve edited the recipe a few times and must’ve missed the gram weight. They freeze well. Thank you! It actually just refers to the flavor of a vanilla custard (aka the classic French way of making ice cream from cream and egg yolks). Not sure what I did incorrectly. It shows up fine on my android phone. Hope that makes sense. Good luck and let me know how it turns out. I appreciate all your good advice. Delicious! I am excited to make some of your cakes and other goodies in your book,.Can’t wait! I would take it straight from the freezer for travel. I made the cake but it fell a bit in the middle. Any idea if this size recipe would accommodate a 9×13 pan instead of rounds? Sorry I couldn’t be more helpful. I’m looking forward to trying this recipe for a wedding cake soon. But too much structure can make a cake rubbery or tough, which is most often the problem with cakes made with only egg whites. Preheat the oven to 350°F. how I use the Baker’s Formula create my cake recipes, the proteins unfold, reattach and trap water, this collection of recipes that use extra yolks, Trim the brown edges off the cake, split each cake into two layers, baked good will stale faster in the refrigerator, did some testing using oil in a pound cake recipe. Thanks so much for sharing your knowledge! Hi Eileen! Which cake do you prefer? Otherwise I’m not sure how it is coming out wet if all the ingredients are measured correctly. If you want to work ahead, it’s better to freeze the cake than putting it in the refrigerator. Hi Eileen, I commented on the issue with high altitude baking and decreasing the leavening. However, white cake has a slightly different texture. I use 28g per ounce conversation, so that comes to 224. The first night we tried the cupcakes they were very light and fluffy, the second night they had become dense like pound cake. I made this and filled the cake with raspberry filling and iced it with white chocolate ganache. I will post a recipe for my Fruit Tart Cake at some point, which has a cheesecake layer. Don’t put the cake in the refrigerator. I love this recipe! And if I can get this picture correct I’ll show you how they turned out. You just lose a little volume. So I made this recipe this morning, Jan 5th for a couple worker at work. Would this work? How to adjust recipe for 4 layers as shown? However, I think it may have been during the mixing of the egg whites. Hi Eliza, This recipe makes enough batter for two cakes. I have been using this clear vanilla from Mexico for yrs and love the tesults!! The refrigerator does change the texture of cake. Thanks! Thanks so much for the recipe! You could use regular, thinner yogurt but I would recommend you let it sit in a sieve for a while to drain off excess moisture. I am assuming it should be 227g but just want to make sure? I can’t tell you how many white cake recipes I have tried that came out awful, either flat or eggy or dense or coarse etc. You can get the recipe for Ermine Frosting in my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics . This is the only vanilla cake recipe I will ever use. Yes I am very worried about it shifting as I’ve never made a layer cake before and it’s for my sons birthday party and yes I went out and bought 6 cake pans just for this actually :p. What a good mom you are! My husband brings a lot of the goodies to work and yes, I give lots of stuff to neighbors. Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean. I forgot the baking soda. Are you worried about the layers shifting? Happiest of New Years to you! The texture is amazing. I’ll post the results soon. I will have to try it! Hello ma’am, what’s the difference between cake flour and all-purpose flour cos it’s the latter that’s available where I am, and will a substitution affect the results? Oh my goodness!! I would like to make a 4 layer cake similar to the picture.Should I make the cake twice or cut the layer in half? Are you seeing the sticky video? If you are using a mobile device the video should be right before the recipe card. Maybe your method results in an over mixed cake? The cakes do tend to settle more in a greased pan so you’ll probably see more settling in a non-stick pan. Can’t go wrong either way. I just use parchment, but I’m going to do some experimenting with how prepping the pan can change how the cake rises. The batter should becomes lighter in color and texture. “These tend to be finely grained and a little less tender because they don’t have the fat and emulsifiers from the egg yolks as part of their formulas,” says Reid. I got about 28 out of it. For the first 3 test cakes I changed how I mixed the ingredients together. Not quite. Hi Joy. Is it possible to use your cake recipe using four 6″ x 2″ pans? The cakes can sometimes puff up in the oven and then settle as they cool down. I brought them to room temp, then mixed to a soft peak then added the sugar a little at a time. only have 10″, 8″, and 6″. Love your site! It would take quite of bit of testing and retesting for me to be able to recommend a good replacement. Can this recipe be halved successfully, as is? I’m not sure how much batter I would need for the 12 and 10 inch cakes given I need to have 3 layers for each cake. As I said before, this is a very tender cake and that is on purpose. Any ideas? Hi Sue, I’ve got several chocolate cake recipes, Old Fashioned Chocolate Cake, Chocolate Butter Cake and Chocolate Genoise (sponge cake). After i take the cake out of the oven, they always shrink excessively and the surface broke away from my ungreased pan. I am wanting to do a layered “unicorn” cake. If I don’t weigh my ingredients I use the “dip and sweep” method. If that’s the case let it come completely to room temperature before serving. No yet, but I’ll put it on my “to do” list. Aluminum foil? My daughters family tried the cake the second night and found the same thing. Can you please give me your recipe for the buttercream. Think: Vanilla-bean â¦ 1 cup (8 oz, 224g) sour cream at room temperature, divided, 2 sticks (8 oz, 224g) unsalted butter at room temperature (see note), 6 fresh large egg whites (7 oz, 196g), at room temperature (do not use pasteurized egg whites or they might not whip up properly). Usually yogurt (curd in India) is used, sometimes even mashed ripe bananas. Just plastic wrap? I’m sure my husband would adore the left over cupcakes! Just multiple all the ingredients out by 1.5 times, (e.g., 2c flour x 1.5= 3c flour) and use three pans. If you look through my notes and photos at the bottom you’ll see what it looks like. Pam. The stakes were high, too – it debuted on my daughter’s first birthday! I use this white cake as the base for many other cake flavors. Great! I’d have to do some recipe testing to get the exact amounts because adding white chocolate changes the balance of the recipe. The assembled cake can be kept at room temperature for several days (unless it has a perishable filling). I’ve baked your cake a number of times as I love it. I have made this.cake many times and its just great. Wow, thanks so much! I would say Greek yogurt probably is closest in texture to sour cream. Because you’re at high altitude, for the leavening that would mean multiplying the original amount by .75 (that’s the same as dividing it in half and then multiplying by 1.5). Thanks for sending the photos. I bet the slices looked beautiful with the raspberry between the layers. I made one cake with 1/2 butter and 1/2 shortening and the other cake with all shortening and no butter. You can read more in these posts about flour and about flour in cake batter. I’ve had folks ask about high altitude baking but since I’ve never lived in a high altitude area I had no idea how to help. Ghirardelli is well â¦ That’s what gives it a melt in your mouth texture. I wonder if there’s a mistake while you were writing the flour weight? Can I substitute yogurt for the sour cream? This â¦ White cake and yellow cake have a similar flavor: vanilla. Thanks! This cake recipe is the base for my burnt sugar caramel cakeâ¦ Also, did you use fresh egg whites or carton egg whites? If you’re holding the cake for more than a day or two I would freeze it. I was just short of a cup of sour cream so I used plain yogurt. Hi Katie, there is both baking soda and baking powder listed in the ingredients. Hi Sarah, If you bake it today will you be assembling the cake today or Wednesday? Your buttercream recipe sounds wonderful, also!! Thanks so much Eileen . I take feedback from readers into consideration and alter recipes as needed. Thanks for the feedback. Hi Angie. Whipping the egg whites always feels like so much extra work, but man it’s worth it. I don’t like to use shortening but what about oil in this cake? about making substitutions in a cake batter. This cake is perfect because it’s an all butter cake but with the sourcream that softens it. What do I need to do to get my perfect white chocolate cake using your recipe? You could use syrup on the white layers, and yes, the same recipes as on the vanilla cake. Happy New Year! You can try that. I wanted to use your IMB on a white tier and thought I should have a traditional cream cheese frosting on the IC cake. . Add in another 1/3 of the dry ingredients until combined followed â¦ After much baking, I am sticking to my grandma’s recipe for chocolate cake, and it uses oil, not butter. Mine always end up pretty level without a hump in the middle. When you do come across a recipe that’s specifically called vanilla cake and not white or yellow cake, look closely at the ingredients: If it contains only egg whites, it’s a white cake, and if it contains whole eggs, it’s a yellow cake. Thanks! The textures were also pretty similar. Help I love the the flavor but how do you do for the cake to keep moist and not to get dense the next day sitting on the fridge?. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. My guests loved the cake! If so, how much batter should I use in each pan. Each cake is about 2.5 to 3″ tall when baked. I cut into it after it has been cooling for 4 hours. Otherwise, just watch the cake in the oven. Have made several wedding cakes, My dilemma has always been having the texture of a cake being soft but not to soft. Melt chocolate and water in the microwave and whisk until smooth. I would suggest putting a “dam” of buttercream around the raspberry filling so it doesn’t leak out. Once they’re filled with buttercream the difference would be less noticeable.). Just wanted to ask what can be substituted in place of eggs? Using oil would require reworking the recipe since it acts very differently in a batter than either butter or shortening. Hey Tessa, I just used this recipe to make cupcakes. I definitely preferred the taste of the all butter cake to either of the cakes with shortening. I love this cake. Don’t know what happened there! The chiffon cake I have been using is I think too soft. It tends to be lighter and more delicate â¦ Hi! One of my best cakes ever! I love a good kitchen experiment, so I’m always happy to have an excuse to take apart a recipe and tweak it to get the desired outcome. Why did my cake deflated after I took it out of the oven? I don’t specifically have milk chocolate frosting recipe, but you can flavor Italian Meringue Buttercream with melted milk chocolate. It was amazing as well! If you bake the cake a little too long it can shrink back from the sides. Hi Victoria. They came out very flat. Add in a couple drops of food â¦ It’s back at the end of the post. The video should be on your laptop. Wow, that’s weird. I made this recently and used old fashioned frosting (flour/granulated sugar) massive success. Thanks. Red Velvet, chocolate, lemon, marble and more. OOop, thanks for the heads-up Tammi. Great to see that my pin popped up on your feed. For example the wedding cake could be a traditional white cake, and the groom's cake could be a chocolate cake with a decadent chocolate ganache. Hope that makes sense. To make a vanilla cake, vanilla extract is used in the mixture as well. You replied to my question regarding how to handle getting the right amount of batter for the cakes but I’m unclear if for 80 people if I need a 12″ cake in addition to a 10, 8 and 6″ OR can I get away WITHOUT the 12″ cake so I would. Should I refrigerate it until I absolutely have to put it out on the cake table? When I added it to the dry ingredients, the butter didn’t mix too well. I crossed my fingers before cutting into it, kind of expecting it to be like all the others. Otherwise, if you just want to make the full recipe make sure to fill each cake pan no more than 1/2-2/3 full. This recipe and method is similar to chiffon sponge. Make sure you’re creaming the batter for the full 3-4 minutes after the butter is added to the flour. I’d be happy to answer any other questions. Hi , I can’t wait to try this today it looks great – thanks! Yes. I am making a 3 layer 6 inch cake – would this recipe work with 3 6 inch pans? I am making a two tiered cake for a baby shower and would like to use your Velvety Soft White Cake as the second tier. He described the flavor as “more creamy”. Thank you so much! It is always a HIT and everyone says it’s the best they’ve ever had. If you over-whip the whites they won’t rise as well and you’ll loose some volume in the cake. I would be happy to buy any great quality chocolate to accomplish a great flavor. The layers will be slightly shorter, but you can still split each of the cakes for a total of 4 layers. If you’re only using the buttercream on the outside of the cake 1 batch will probably be enough. The combination of the two creates the batter's signature yellow color, while maintaining a neutral flavor. The ladies were fighting with the birthday girl to take a slice home with them. Hi Gloria, I don’t think you did anything wrong. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Reynolds Non-Stick Baking Parchment Paper Sheets, Fat Daddio's Cake Pan, 8 Inches by 3 Inches, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained, « Super Crunchy Dutch Tiger Bread (Tijgerbolletjes). I got your photo, it looks great. If so, do you know about how many cupcakes one recipe would make? Or maybe we are using a different flour? This is my go-to cake recipe almost every single time I make a cake. Thanks for the feedback. I can’t believe all the effort that you put into testing recipes! I can’t wait to make it as well as cupcakes. Sometimes you may need to refrigerate the cake if it has a perishable filling. I always use cake flour, Soft as Silk, which I believe is about 7% protein. I’m definitely going to try it with the butter. Yes, add the vanilla with the sour cream. Hi Lynette. The synopsis: Eggs whites are full of protein, which helps create the structure of a cake. 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