But definitely I think cakes do better when frosted. ?I’m sorry, I don’t really make any cakes that size so I’m not sure.I haven’t tried it with buttermilk to say for sure. Please read my So it’s basically a running joke with a few friends, my mom and the hubs that vanilla cake is like my obsession. Reducing the sugar also reduces the moisture in the cake, so it will change the texture.I have never had that happen in all the times I’ve made this cake. Hard to say.
Using a large icing spatula, evenly cover the top with a scant 1 and 1/2 cups of frosting. Thanks!Wooow, I love to eat cake. I don’t think there’s an error.
Thanks!The cake had lovely texture – soft, moist, and fluffy.I initially creamed the butter on its own and after adding my cold eggs (oops! The first time came out perfect. Place 1 cake layer on your cake board. This may seem like a silly question, but were the cakes sitting close to the top of the oven?That should be fine. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. … Keep posting such interesting recipes and ideas. Every time I make one of your cakes for the holidays, they’re a hit.
Just wondering if I can use buttermilk in place of the milk? Its now my go to for the perfect vanilla cake.
The flavor was so delicious on this (often lacking when I go for an oil based vanilla cake as I’m desperate for the moist texture). Just wondering, have you ever experimented with cake flour for this recipe, or any of your other recipes?
i need to make it again but have totally forgotten whether i used plain flour or self raising flour as i am in the UK and we don’t have all purpose flour.I’m assuming it would be plain flour because it wouldn’t be self rising. There was an issue today that affected thousands of sites – mine included. For the frosting, you could use the if i wanted to make a 10inch vanilla cake, how does this alter the recipeI haven’t made 10 inch cakes, so I’m not sure exactly. I want something light, fluffy and super moist. I just put this delicious cake in the oven and realized I put 1 cup of milk and not the 1 1/4 like it calls in the recipe! Overall, I love a butter-based vanilla cake. I just want to be sure I use the correct number for best results.I see where I mention 6 eggs in the blog post, but I’m referencing an older vanilla cake recipe. 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. Check out this was really such an easy recipe to follow and the cake came out wonderful and delicious. I have to say I prefer the version from your book because it’s more fluffy, but that’s solely personal preference. !I made this for my husbands birthday. I’ll check out the recipe you sent for sure, thanks!I made this recipe and really enjoyed the taste. im looking for a fluffy moist chocolate cake.I can’t remember if I have tried it with this cake specifically, but I think it would be fine.I don’t typically freeze cakes but usually people freeze the layers and put the cake together later. 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? It still uses the creaming method, so it’s not as easy as the throw-and-go style of some of the other options, but there’s a few less steps and such.I also tested this cake as cupcakes and they turn out just as delicious – which is a wonderful thing. I also used it for cupcakes and they were amazing. Just made this one today! How many cupcakes will this recipe make and could you please suggest a baking time/temp?I’m glad you asked! Definitely a bummer. 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? After many attempts at so many different recipes, I was not expecting much with this one….but…. Plus, lots of people aren’t into sour cream. Sounds delicious with chocolate frosting! One suggestion for the order of the steps: swap steps 2 and 3. The first time I made it I added too much butter so I know what I did wrong. With butter & milk in the frosting, surely it needs to be refrigerated, correct? Thank you so much for helping me FINALLY find the worlds perfect vanilla cake recipe!Such a great recipe! It’s a great recipe, thank you so much for sharing it.I am trying to make a Boston cream pie. ?I usually use regular vanilla extract, but imitation vanilla should be fine.I would like to make a 2 tiered cake. Preheat oven to 350°F (176°C). Is that what you were thinking?I just tried this recipe, I loved it my new favorite Vanilla to go to cake super easy to make, Quarantine life has me baking new recipes Quarantine life is no one’s favorite, but I’m glad you got to try a new vanilla cake recipe! I use regular 2% milk. Help please!That’s very strange.
There’s no need to continue mixing at that point.Will it make a huge difference in the texture of the cake if I use 1 x 8″ pan? This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. I used buttermilk in both recipes and it’s uhmazingggg. i have tried it twice, and perfect both of the times. I’m sorry! From sweet yellow to rich devil's food, you'll find the best cake ideas for any celebration.