I will say that if you aren’t a white chocolate fan, just leave out the white chocolate chips. Hello, Hi Id like to make this cake for my son’s bday. Lovely cake—it was a hit with 30 party goers. You can find cake flour at most grocery stores, but if all you’ve got is all-purpose flour in your pantry, here are instructions for how to make your own cake flour in a pinch. I definitely would use (and have used) this recipe for a wedding cake 🙂. So happy you love the salted buttercream recipe and can’t wait for you to pair it with this vanilla cake! Eating a piece now with a nice cup of Camille and lavender tea. Different cake pan sizes and bake times. Found the answer above. Also what can i use instead of cake flour? Looking to make your vanilla cake soon and pair them. While the cake is still warm, poke holes in I’ve heard a LOT of great things about Minimalist Baker’s vegan cake recipes though, so I’d give some of those a try: https://minimalistbaker.com/tag/cake/, Hi Whitney. DElicious! It’s the same recipe but 1.5x the amount: https://sugarandsparrow.com/funfetti-cake-recipe/. Delivered Straight to Your Inbox, For Free! In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. How will this affect the end result of the cake? Also, what do u think the baking times should be for the cupcakes and the cake? I’ve never tried egg replacers with any of my recipes so I can’t say for sure how it will turn out. You’re in luck. Happy you found this recipe – it’s one of my all time faves! This is an amazing recipe. That works BTW. I also used your basic vanilla buttercream to frost. Hey Whitney! So how about Samuel 6 inch cake Victoria cake tin? BUT you know, sometimes things just need their own identity. Hi, I guess it’s bad luck or something but I they website are out of stock and I can’t find them anywhere on Amazon and even if I do they like £8 each and I need three so is their no other size I could use like I want to use 6 inch but it’s the depth that I can’t find? So happy to hear you love this recipe as much as I do! Hey! times. Sorry to hear that the cake crumbled. I am not really into fondant cakes, so when I stumbled on your sight, I was amazed! Bake for 50-55 minutes, until the cake is set. You can bake this in a 9×13 sheet pan as-is. I will try this recipe next as the last recipe I tried turned out way too dense . The cake looks so divine:) feel like trying the recipe. My family LOVED it!!! Thanks! You ONLY need THIS recipe from now on! thanks! Doubling this recipe will give you exactly six 6-inch layers. Hope you love this cake! So glad you enjoyed! I have made this cake in chocolate using devils food cake and chocolate chips. Hi, I see I was a bit too fast. Easy Chocolate Turtle Cake. It is a smidge on the dense side, but i really think i should have baked it a few minutes longer, which probably would have helped. Yes, it sounds underbaked. Say from 2 mins to 4 mins? Keywords:: best vanilla cake recipe, vanilla cake recipe, how to make vanilla cake, vanilla cake recipe with icing, cake mix dessert recipe, easy dessert recipe, easy vanilla cake recipe, white chocolate chip cake recipe, Tag @cookiesandcups on Instagram and hashtag it #cookiesandcups. You can also try reducing the amount of powdered sugar by 1/2 Cup but it will be less thick. I would like to use three 8 inch pans. Fell right out of pan on to plate with no problem. For two 9 inch pans, the baking time would be 25-30 minutes. I used the icing from the ridiculous vanilla cake and added two TBS good cocoa powder and half and half instead of milk. But since I love them, and also love the gooey, richness the white chocolate gives the cake, I left them in. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). Bundts? Hi Evette! But, can i use ap flor instead of cake flour? Thanks for another Keeper!! Thanks for letting me know and I can’t wait for you to try some more cake recipes! Hi Vicky! Thank you very much This is going to be my cake for this birthday weekend! If will it be the same measurements? If it’s got batter on it, you’ll need to bake it for an additional few minutes until the toothpick comes out clean. I made two 8 inch cake pans,came out good but the only problem was the centre top was sticky and also i DIY cakeflour and used the exact measurements but my cake was way too soft and crumbly,while stacking when it was cooled, it cracked from the middle. Would you use this Recipe for a wedding cake? I’m so happy you love the recipe and happy first birthday to your daughter!! Given the pandemic, this was what I had ingredients for and I had been wanting to try it for a while. Hi Elissa! From what I’ve researched about deep dish pans, it sounds like it’s not a good idea unless you’re baking a cake with a dense crumb (like a fruit cake). It came out perfectly. Any idea where I might’ve gone wrong? Thank you! When using a 4 inch pan, this recipe yields 8 layers of cake, so you could easily choose the perfect amount of layers after they’re baked. I made this today and it came out soooo well (despite me forgetting to add the milk into the cake mixture!!) This recipe will work with a stand mixer or hand mixer. The cup I was using was marked as holding 236.64g. Hi I followed your recipe but my cake batter curdled and when baked the cake was very greasy. I have a question Yay! Bake for 35 minutes. Feel free to email me if you have any questions throughout. There is a big explanation about why I use cake flour above in this post, but in a nutshell, it makes this cake softer than any other type of flour. Yes, it is rich and sweet, but the name sort of suggested that so for me there were no surprises. Thanks so much!! I love this recipe! Since the cake flour is what makes this recipe light and fluffy, my best recommendation is to make a homemade version of cake flour using all purpose flour (recipe here: https://sugarandsparrow.com/homemade-cake-flour-recipe/). Please, how big (ml) is one cup? Hi Whitney , why do u use cake flour instead of self raising flour ? OMG another FABULOUS recipe from You!!! Baking always makes me feel better.” She picked this recipe based on the photos, and OMG am I glad we tried this! I just made this cake and i’m quite pleased with it! If you use salted butter, this cake will have a saltier taste. It was insanely fudgy and soft and EASY. Do you know any idea why? And that’s so cool that your daughter recognizes a love for baking at such a young age! Heather. Would it change how much extract I use? Hi Heather, the batter is totally ok sitting out at room temperature while the other layers bake. Just make sure you fill the pans no more than 2/3 of the way full. My twins have asked for a unicorn cake (one each) for their birthday. I love your other recipes, though! By “electrical one” do you mean a handheld mixer? Ingredients * 1 box yellow or butter cake mix * Two 3 ounce packages of instant vanilla pudding * 4 cups milk Instructions Mix the cake mix according to the directions on the package. It has a fondant unicorn head on the front. Thank you so so much! but things didn’t go as planned. For three 8-inch layers I would 1.5x the recipe, and for three 10-inch cake layers I would double the recipe. I make it all the time!! Grease a 9-inch cake tin with cooking spray and … An easy vanilla cake recipe that's light, fluffy, and flavorful. l also added vanilla to the batter. Hope all is well with you. They are large eggs. why is my cake always raw in the center? You inspire me Hi Chad! Yay Lia!! Your email address will not be published. Hi Monica! I do that all the time. I’m going to use your vanilla cake and buttercream recipe and I would love to decorate how you did as well! Pingback: Rainbow Funfetti Cake Recipe - Sugar & Sparrow. Note – if you sprinkle white chips on the cake when it’s warm they will melt slightly. I’m so happy to be able to share all of this with you! To answer your questions: 1) yes, although I don’t recommend omitting the sour cream (because that’s the best way to make it extra moist), in a pinch you could omit the sour cream and sub buttermilk for the whole milk. Step 3. Let me know if you end up trying it, I’m curious as to how it will turn out! As for the cake pans, although I am using 2 inch deep pans, 3 inch deep ones will work just fine and bake to the same height since it will be an equivalent amount of batter going into the pans (you’ll be dividing the batter evenly between each pan). Of the buttercream sort. Glad it was a hit and brought some joy to her day (and yours too!). Thanks for taking the time to let me know 🙂, Can I use 2 x 8 inch tins for this recipe. How long do you usually bake cakes of that size? Hi Ayesha, that’s interesting that the cake tasted salty. I only have light brown sugar on hand, would that work instead of white granulated sugar? Hi Whitney, Greetings from Australia, Could you tell me how long to bake this recipe if I use 2-9″pans. If do you use 4 layers with 4 inch each this recipe have a perfect size right? Could I put vanilla bean into the recipe? It’s just powdered sugar, vanilla and milk. Hi Sanah! Looks divine! Do you need to bake this in a bundt or can it be placed in a 9×13 baking pan? Alternatively, you can grease and lightly flour the pans.Â. I did question the 16 ounces of sour cream right away, as I usually only add 8 ounces to my recipes. To make 1.5x this amount, use my funfetti cake recipe and omit the sprinkles. The cake texture was luke it wasnt done. Hi Lana! Do you know how tall 3 layers of the 6″ round cake ends up being? Hi Renee! Also, this post is how i found sugar&sparrow, i’m enjoying exploring. Yes, I would totally recommend keeping the sour cream and using 2% milk. I’ve never tried a dairy-free option before, but after a quick Google search it looks like there might be vegan soy-based sour creams that would make a good substitute. Baked this cake for my birthday and it was an absolute hit! So excited for you to make this cake for your grandson! Needed a dessert for Easter dinner. |. I would love to make this as a peanut butter flavored cake, any ideas on how to incorporate the peanut butter? I have not tried that yet. It’s ridiculous good and it actually won at a baking cake contest. This cake should only take 30-35 minutes to bake. I followed the directions perfectly, except I didn’t use any white chocolate chips at all, and instead of vanilla extract I used almond extract. Hi Roxanne! 75 minutes! I don’t have a tutorial on this particular cake design, but it’s basically just an ombre finish with swirls on top piped with Wilton Tip 4B, then sprinkled with the Sprinkle Pop “Hey Sugar” sprinkle mix. I prefer the paddle attachment on the stand mixer for this recipe though. Hope that helps! The cake sank slightly while cooking but after leveling it off it turned out great, I might of opened the oven to check at the wrong time or maybe because I used 6″ silicone pans, I never know why it sometimes sinks. The smallest tins I have are quite high sided 6inch tins but I could buy 5 inch. I also used your vanilla butter cream recipe to top the cake and it looked and tasted amazing. I was just reading your reply above and I am making sure. I’m gonna have to try that! I love baking and have tried several different recipes for vanilla cake, and this is beyond the best one I have ever tried. Look, you don’t have to tell me twice. About 20 min into baking the pans completely overflowed. I highly recommend using cake flour, as that is what makes this cake fluffy and soft. How many layers of cake should I use? Request you to help me with that?? I’ve never baked this cake recipe (or any cake recipe!) Will I have to double the creaming time too? Hi Yi! This is an amazing cake – I tweaked a bit – I made a streusel filling with approximate 1/3 cup butter, 1/3 cup white sugar and 1/3 cup flour. Just looking for those 3 tall layers. Due to lactose intolerance, we never buy whole milk or any other (except for soy or almond milk). Do you think this cake with stand up ok to a marscapone strawberry filling? I always use granulated white sugar in my cakes and they’ve never tasted grainy after baking (the heat from the oven melts it evenly as the cake bakes). Since this recipe is meant to be light and fluffy, it may not end up that way if baked in a deep pan. Is there a reason why you use the paddle instead of the whisk on the kitchen aid? Can’t wait for you to try it! Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Thanks Again.. Made a couple.more since then for friends. So happy you love this recipe as much as I do! Take a look before you dive in: Update 2019: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. Baked for 55 minutes . Nicola. Move over, boxed mix! I was wonder, since the recipe uses cake flour, does that mean the sponge will be a little softer than other normal sponge cakes? I’ll try that the next time. If you want to reduce the amount of sweetness in the frosting, you can either use salted butter instead of unsalted, or add a little more salt at the end. It pairs well with so many buttercream flavors, but if you want to keep things on the vanilla spectrum, try pairing it with thisÂ, (290g) cake flour, sifted before measuring. Even so, use the 398g measurement that the recipe calls for. The secret to it’s perfect texture is the cake flour, which produces a much softer, fluffier cake than all-purpose because of it’s lower protein content (the more protein in your flour the stiffer the dough and less ability to maintain moisture). I am the beginner inspired by ur work. So delicious! This vanilla cake is light and airy, so easy to whip up, and tastes like a dream. Just making sure. For a three later 8-inch cake, I would 1.5 the recipe. Hi Jennifer! I’m glad the recipe is a hit and you’ve found a good go-to 🙂. Also,if i want to half the recipe should i use 2 eggs or 1 egg? With the mixer on low speed, add in the dry ingredients and mix until just combined. Most boxed cake mixes call for a neutral oil, such as canola or vegetable. I did leave the milk out for an hour or so but perhaps it still was too cold (it’s Winter here). Thank you, Jess. It’s like you know the questions I would ask before I ask them! A few weeks ago I made a chocolate cake. So happy to hear that you love this recipe!! I was just wondering how to ensure the sides of the cakes don’t get too dark? If you want to give it a go though, all the Googling I’ve done says to lower the oven temp and bake for longer, so maybe try 300 degrees for an hour or more. All Rights Reserved. 🙂 I wanted to check it’s definitely granulated sugar (does it not make it grainy? can of mandarin oranges-undrained (the juice from the can of oranges is used as the liquid in this recipe), 1/2 cup canola oil, 1/2 cup of sour cream, 1 teaspoon of vanilla and 3 large eggs. I have never tried marscapone filling before but I have a friend who uses it with my vanilla cake recipe all the time! Awesome, Isabel! To make enough for four 7-inch pans, I would double this recipe if you want your layers to be about 2 inches tall. Thank you for your blog 🙂 I am from Belgium and flat you put everything in grams too 🙂. Let me know how it goes next time and I hope these ones can be salvaged! I hope you give it a try! I’ve done that many times before 🙂 Enjoy! I am from Berlin. Cinnamon Toast Crunch Cupcakes BS' In The Kitchen butter, condensed milk, vanilla, cinnamon, eggs, milk, melted butter I've also used canned raspberries … Thank you. Thank you so much for responding! Thanks. I would recommend only filling a pan of that depth 1/2 full instead of 2/3 full. I like your Blog!!!! Hi Dana! The batter will be slightly thick, but pourable. The only reason that the sides might get darker is if your oven temp is actually hotter than what the display reads. This is the most Ridiculous Vanilla Cake… seriously the softest, most moist cake EVER – it literally melts in your mouth! Did you by chance use salted butter instead of unsalted butter? Made this cake and I loved it!! Amazing amazing amazing. I have a great peanut butter cake recipe here (basically this vanilla cake recipe with peanut butter added): https://sugarandsparrow.com/chocolate-peanut-butter-cake-recipe/. It was perfect. Oh perfect! So happy you loved the recipe, Zoe! even after 50 minutes. PREHEAT oven to 325 degrees and grease a 9x13 inch pan. Thanks, And yes, you can totally use bake strips with this cake recipe. You have the gift of teaching and a huge talent for creating! I just made this cake today for the first time and it came out Great with a few changes. I believe it was too much sour cream. I’m making the cake again for a birthday this weekend so will make sure I leave it out a little longer. Hi Atiya! Sometimes I will place a baking sheet on the rack below to catch any overflow if I’m trying a new recipe and am unsure of how it will rise though! So moist and tasty. It feels good to know you're not alone, doesn’t it? Hi Lynsey! I have never made this cake in a taller cake pan (mine have 2 inch sides), so I am not sure how the baking times will be affected. Hi Whitney, about the cake pans weren’t they bee deep I want the cake to look like yours like the sponges just as the picture and the mixer I gave is not a stand mixer it’s the one you plug in and then hold it by your hand and you can adjust speeds on it but you have to hold it by hand and theirs something missing from it too so there is like air coming from it when I use it will that make a difference? I only have 7″ tins and I would like to for 5/6 layers? The purpose of the sour cream is to add extra moisture, and only a full fat substitute will do that. I need to retry this recipe with your changes! Hi Catie! Set aside. Hi Susan! Although I’ve successfully made it with 4 inch pans, 6 inch pans, and as cupcakes, I’ve never tried it with a taller sided cake pan, so I have no idea what the baking time would be. I don’t think I overmixed it. To save you the math, here’s the same recipe halfed: https://sugarandsparrow.com/smash-cake/. I would recommend trying the recipe beforehand to see if your equipment will work. I made your funfetti cake for my daughters birthday which was delicious but the sides of the cake were quite dark and a bit over cooked even though I only kept them in the oven long enough to be cooked properly in the middle. Step 2. Thanks for letting me know! The cake turned out amazing! I would either find an eggless vanilla cake recipe to try or do some searching to see what is most commonly recommended for substituting eggs in a cake recipe. I will try 350 degrees the next time! Instead, I recommend store bought cake flour, or if you don’t have that on hand, you can convert all-purpose flour into cake flour using this recipe: https://sugarandsparrow.com/homemade-cake-flour-recipe/. Does it hold up well to stacking? Excited for you to try this recipe! If you want to make it all in one go instead of dividing the recipe up into two sessions, you can just multiply each ingredient amount by 1.5 and you’ll have the perfect amount! But every time I make the vanilla cake the tops are a little sticky. With all the openings of the whisk attachment, it’s easier to overmix the batter and also trap the ingredients within the whisk. I would be sure to fill the pan no more than 2/3 full and check it at 40-50 minutes to see if it needs more time for the taller sides. I will buy some cake flour though bc sifting was too much for me HA! I used this recipe to make a bundt tonight with an orange supreme cake mix and french vanilla pudding. I want to give this a try for my twin nieces birthday – specifically your fault line cake! I have a convection oven feature and I baked them at 325 degrees as opposed to 350 degrees using a regular oven feature. What OTG or Oven mode you use to bake basic cake? I made 3 six inch cakes, and wrapped each cake pans with cake strips. Made your salted caramel buttercream today. Hi Cheryl! I’ve actually never tried this as a 9 x 13 sheet cake, so I’m not sure how it will turn out but my hunch is that it will work. Hi Kim! ), and since I get so many questions on how to convert the original recipe into three 6-inch layers I thought I’d just do the math for you. It’s almost impossible to find it in my country. Do I need taller? Hi Amna! Preheat oven to 350°F. Thanks for the kind words and I’m so happy you’ve been loving my vanilla cupcake recipe! Hi! Yes, making 1.5x the recipe amount is correct! I am planning to make an ombré explosion cake and I need 6 layers about 1 cup per layer. Adding it until I had the perfect texture. I always make cakes as you do: 3 6″ layers and I also love tall cakes. Would the original quantity work? Let me know if you try it and happy birthday weekend! I used Americolor Fuschia for the pink color. You will have to double the amount of buttercream to fill and frost a cake, unless it’s part of a recipe that specifies that it’s meant to fill and frost a cake of that size. In the bowl of your stand mixer (a handheld mixer works fine too! I’m so happy that these recipes are working well for you! Thanks for your reply Whitney. Add in the cake mix to the bowl. And….have you got any tips for eggless/vegan cakes please? Your email address will not be published. I just looked up the conversion from cups to ml online and it appears that 1 cup = 236.6ml. I was super excited to try this receipe (and the batter was delicious!) Let me just say that the taste is fantastic! I’ve never heard of the other brand you mentioned, but the exact tins I use are listed on this page: http://sugarandsparrow.com/tools hope that helps! Hi Priya! ), cream the butter for on high for … Hi Lindsey! Thank you. Hi, I made this recipe and it turned out amazing! I used the small box of French Vanilla Pudding,,, 4 eggs,,, 1 cup of sour cream and for the water i used 1/2 cup of Coconut milk and added 1 tsp of vanilla.. Preheat oven to 180 degrees C. Grease and flour a 23cm x 23cm cake pan or line a muffin pan with paper liners. Are you using a fan-assisted oven or conventional? Thank you for doing what you do. Definitely give it another go and I have a video with tips on how to make this vanilla cake recipe here: https://www.youtube.com/watch?v=XLMUYwvOnys. What am I doing wrong? I made birthday cake following all the parts of the recipe including vanilla Butter cream frostin. I’m so happy you may have found your new go-to! If you want to reduce the sweetness in the cake, you can reduce the amount of white granulated sugar to 1 1/2 Cups. Here’s some info I found on how to tweak the temperature and baking time for a fan assisted oven: https://www.nigella.com/ask/baking-a-cake-in-normal-ovens-and-fan-ovens, And since cake flour is so crucial for the soft crumb in this recipe, the best substitute is going to be a DIY version that you can make with all purpose flour: https://sugarandsparrow.com/homemade-cake-flour, Hi I love your recipe and how u explained everything… But can please tell me if you used medium size eggs or large eggs in your recipe.. this would be great to know as I’m testing recipes out at moment. I’m eager to make this cake for my lil girl’s 3rd birthday…but I’d like the cake to be 8inches wide and stacked up three levels with butter cream in between. Hope that helps! Your tips and tricks are the best! To start with, Shall I cut each ingredient to half so that I dont end up in eating a Big cake? Add the eggs one at a time, mixing thoroughly after each addition. 🙂. The bottom needs to be an 8 inch round and 3 layers and the top tier is a 6 inch round also 3 layers. Advertisements fund this website. Hi Nagina! Only issue was I was left with too much buttercream and also found 3 tier cake was a bit too much for my small family. You are absolutely a m a z i n g! Would therr be any difference? I have just made this cake but the cake will very wet inside. I hope to learn more about all the cool things you can do with icing. I would be grateful if you would please give me the recipe for a 2 tier cake instead and recipe for half the buttercream instead. Hope you love this recipe! A better substitute for the sour cream would be full fat greek yogurt, but if you want to use buttermilk in this recipe, you can omit the sour cream and use buttermilk in place of the whole milk. Now, I want to make it into a 9×13 sheet cake, would I need to adjust measurements? Beat 2 sticks butter and … You are amazing! If it was sticky when warm, the cake may have needed a few more minutes to bake. The recipe is in the notes section of the recipe. Also is self raising flour ok to use rather than all purpose and baking powder? Hope that helps! I think it will be so good!!! They even texted me afterwards to make another one soon! You are so awesome in responding!!!! Hi Jess, this cake recipe serves 12 comfortably, so you’d need to make about 8 batches to serve 100. Super Moist™ Cake Mixes provide the best start to any dessert. You may have a little extra batter. Baked for 60 minutes and cooled for 15 minutes. The crumb was tender. Hi Jillian! Thanks so much. For 5-6 layers in a 7 inch cake pan I would double the recipe. Hi Whitney – I’ve made this cake twice now and everyone loves it. Is the milk room temperature when you add it? 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Found you on you tube and I want to give this a try tomorrow, so when stumbled! Wanting to use your vanilla cake recipe for my birthday and it is rich and sweet, but crumb. The photos, and also l used milk and another time l used half and half instead of flour... Daughter ’ s one of my cakes can bake this in a 9 x baking. For your daughter!!!! ) to cut back on the tier... Inch cake Victoria cake tin have needed a few times and the cake will work. To really up the flavor, because yum thing I can ’ wait... Baked them at 325 degrees and grease a 9x13 inch pan came home saying “Can bake! Just a single recipe, use the 398g measurement that the cake old daughter had a LOT of to. Like on the photos, and flavorful as-is the stand mixer ( a mixer! More oil and one more egg be sure to cover your mixing bowl with a stand (! Milk ) used four layers for taller designs amazing recipe! ) for taking the time to Whitney! The Gooey, richness the white chocolate chips to 3 tsp of vanilla extract in there to up... Six 6-inch layers when making cakes ( I like your blog and I ’ m quite pleased with!. Amount of batter does this recipe min › Ready in: 50 min pan especially... Fan of your beautiful creations an eggless version of that size, I have a great vanilla cake and... Just fine I ask them: //sugarandsparrow.com/chocolate-peanut-butter-cake-recipe/ unsalted butter batter!  out the white fan... Little something extra enough for four 7-inch pans, I got my cake turned out amazing day.