Hi!  I am new(ish) to CC and have a question on how to make my scratch vanilla cake more vanilla-y.  No matter how much (pure) vanilla extract I put in there, it doesn't taste vanilla-y enough.It's a great yellow cake, but definitely not the taste I am looking for.  I am ok if my cake isn't pure white, as long as I can get a cake that tastes similar to vanilla ice cream :)

I am wondering if anyone has added this to their scratch cake to enhance the vanilla flavor:

1. white chocolate

2- vanilla paste (if so, how much)

2- All Natural Bryers melted vanilla ice cream

3- vanilla pudding 

4- various alcohol

I know this vanilla cake topic has been beaten to death, but I am so determined to get the vanilla to shine through.  

Thank you for any help or suggestions!!!

I purchase double vanilla extract.  There are also people on CC who make their own vanilla extract.  Now that's dedication to flavorful baking!!

What kind of vanilla extract do you use?  I've found the quality can make a big difference.  I also use double strength vanilla and don't decrease the amounts.  

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysdoublestrengthvanilla.html

I've been using Penzeys double strength. and use either the normal recipe amount

or splash in some extra.

You can make vanilla sugar by adding your scraped vanilla bean pods to your canister of sugar.  The flavor of the vanilla will penetrate the sugar, and that will help flavor your cake.

You can also steep vanilla bean pods in your liquid that you use in the cake, then remove the pod, let the liquid cool, then add as normal.

Making your own vanilla extract, whether with alcohol or without, is quite easy and lots cheaper than store bought vanilla extract.  http://mycakebytori.blogspot.com/2013/07/homemade-vanilla-extract.html

Afor an ice cream flavor i'd go straight for the vanilla bean paste -- it says how much to use on the bottle -- however in my bag of tricks, vanilla is on my list under the heading 'if a little is good a lot is better' :)

Too funny MBalaska, I was writing as you posted and my question was to the OP.  I use Penzey's as well.  Sometimes I will add another brand of vanilla also because I do feel they taste different and it adds to the complexity of the flavor.  

I use McCormick's "gourmet selection" organic pure madagascar vanilla extract.  But, learning REAL quick from you all's kind suggestions that top name brands and/or making your own vanilla is a MUST in a vanilla cake . 

You won't find it at a grocery store.  They have their own stores around the country, but if you don't have one near you it can be ordered through them online.  Shipping is free if you hit a certain minimum amount.  Check out their website.  I use a lot of their spices in general and love them!!

Avanilla sugar is the best to sprinkle onto cookies and muffins too before baking with a few added salt crystals or cinnamon etc. -- also onto fudge -- y'know those no bake chocolate oatmeal cookies -- mm hmm no problem :)

and if you go about making your own vanilla -- i bought my vanilla beans online a lovely fun gorgeous quantity -- a little of each, some Tahitian some madigascar and another, Mexican maybe -- i made Christmas presents of pretty decanters of vanilla and vanilla sugar for my kids --- it helped to justify the costs involved as well as making a cool gift too -- they are both foodies -- so a passing thought for you --

Athank you, cs -- there's a fabulous thread on vanilla making on the forums of egullet dot com if you want to go looking for it-- it's real easy though -- i'm sure instructions abound on the internet --

best to you

Hi, why don't you use the whole bean.  Put 1 or 2 beans depending in the size of the cake. In your vita mix add beans with some liquid (milk etc) for a few minutes until "warm"  and let it "cool" mix into flower you will get even more flavor when you bake it.    The vita mix will pulverize the bean and you will add "fiber".  If you do not want the specks and vanilla pod just filter it out with a paper coffee filter. If you let it cool in the fridge overnight you will get even more flavor.

Vanilla, Saffron Imports.

AAlong with the previous suggestions: VBP along with extract. Too much extract gets bitter, to me. Alongside that, may I suggest you experiment with the following. One of these might surprise you, on making your vanilla cake your new favorite. more yolks vs whites and vice versa. Bleached/ unbleached flour Subbing a tbsp of brown sugar for white tiny bit of cinnamon, cardamom, nutmeg, ginger..like 1/8 tsp Tiny bit of citrus oil tsp of whiskey, bourbon, advocaat, frangelico, amaretto... Water vs milk vs buttermilk..... Taste, of course, is subjective. Getting your recipe to maximize the vanilla-ness (to you) is what I am suggesting on the flour/ wet /egg alterations. Even butter vs shortening will change the taste of the vanilla. The undertones of the spice/alcohol/citrus suggestions are not to make the cake taste like those, but to enhance the vanilla and that may be what you are looking for in the finished product.

Ayes and when you try the buttermilk get full fat real buttermilk -- I can't always find it in my local grocery store but when I need it it's worth the drive -- there's something in it that makes your emulsion uber smooth and secure

Aaround the holidays it's available for sure and I can usually find it in the more affluent neighborhoods, probably whole foods & fresh market --

and of course asking your grocery store manager for things helps too --

AI use pure vanilla beans only because i don't use anything with alcohol in any of my recipes and although it can be a bit pricey it is very worth it. To get a reasonable price on vanilla beans i turn to my local restaurant supply store. I would never pay the crazy cost of 10$ for 2-3 beans at the grocery store.