Care To Share Your Best Moist Vanilla Cake Recipe

Baking By doublecz1103 Updated 22 Nov 2014 , 7:27am by CakePrincessPE

doublecz1103 Posted 16 Aug 2008 , 1:38pm
post #1 of 130

i need a moist vanilla cake recipe.. any suggestions.. i had a good one i thought, but today it's been giving me nothing but problems

129 replies
kakeladi Posted 16 Aug 2008 , 5:59pm
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Do you want a scratch recipe or box mix?

My *original* WASC mix recipe is awesomeicon_smile.gif

ThreeDGirlie Posted 16 Aug 2008 , 6:13pm
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Kakeladi - Care to share this *original* WASC recipe? I have seen mention of t a couple of times, but I have never seen the recipe.

kakeladi Posted 16 Aug 2008 , 6:54pm
post #4 of 130

O.K. here it is again icon_smile.gif
I tried to find it in recipes by search but I am a search idiot! I can never get search features on any site to work for meicon_smile.gif

The *Original* WASC cake recipe by Kakeladi:

1 pkg white cake mix (I prefere Betty Crocker)
1 cup all purpose flour *see note at end
1 cup granulated sugar
generous dash of salt *see note at end

3 whole eggs
1 cup water
1 cup sour cream
2 teaspons almond flavoring *see note at end

In a bowl, mix together cake mix, flour, sugar, salt.
Stir well w/a wire whip.
In KA mixer bowl, place eggs, water, sour cream & flavoring.
Add about 1/2 the dry ingredients, stir on low about 30 seconds; add remaining dry ingredients; stir on low another 30 seconds. Beat on med (about #4) for 2 minutes.
Prepare any size/shape pan(s) that will hold the batter of 1 1/2 mixes ie: 12x2" round or 2/8" rounds; or 9x13 etc.
Bake as usual.

*NOTES: I usually forget the salticon_sad.gif Some people tell me they use cake flour - if so use 3/4 Cup.
Any cake flavor or brand can be used in this recipe. Flavoring should be matched to cake flavor ie: lemon flavoring if lemon cake; vanilla for most others or if you really can't stand almond. You can increase or decrease amount of flavoring to taste.

CarolAnn Posted 16 Aug 2008 , 7:19pm
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kakeladi, I have to thank you once again for this recipe. It is THE only white cake I ever make anymore. Everyone just loves it. It's wonderful! I just found out there are no home made treats allowed (for kids parties) at the school where my dd teaches and my gr daughters attend. It was the teachers who were almost in tears when the announcement was made last week. They've been getting your wasc cake ever since I got it and I've made all their baby shower cakes for years. Thanks again!!

SeriousCakes Posted 16 Aug 2008 , 8:23pm
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I get the best results from this icon_biggrin.gif

doublecz1103 Posted 16 Aug 2008 , 10:26pm
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i really only prefer to do scratch!! does anyone know of one for scratch bakers..

SeriousCakes Posted 16 Aug 2008 , 10:57pm
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icon_lol.gif mine is icon_biggrin.gif

doublecz1103 Posted 16 Aug 2008 , 11:01pm
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i know.. i think i'm going to try it and see what i think.

bettinashoe Posted 16 Aug 2008 , 11:27pm
post #10 of 130

I only bake from scratch--it's just my preference. This is my very favorite white cake with a wonderful vanilla flavor. I found this some time ago on the internet. It has never let me down. I know you will love it. Just make certain you tap your pans before you put them in the oven. Enjoy!


12 Tblsp unsalted butter, softened
1 1/2 C sugar
2 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 large egg whites (3/4 C)
3/4 C milk
2 tsp vanilla extract
2 (9 inch) diameter x 1 1/2 inch deep layer pans or 1 (12 x 9 x 2 inch) pan, buttered and bottoms lined with parchment or waxed paper.

Set a rack at the middle level of the oven & preheat to 350 degrees. In large mixing bowl, beat butter & sugar for about 5 minutes, until light & fluffy. Stir together flour, baking powder & salt. Set aside. Combine egg whites, milk & vanilla. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning & ending with the flour mixture. Scrape bowl & beater often. Pour batter into prepared pan(s) & smooth top with a spatula. Bake cake(s) about 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

GenGen Posted 16 Aug 2008 , 11:46pm
post #11 of 130

bettina, can you use cake flour in that recipe? Or is it prefered to use all purpose as the ingredient listed inyour recipie?

also in regards to the wasc recipie i had a couple questions. i've been tempted to try it with a cake request i have comingup- the lady just graduated recently and just got married etc.. she absolutely loves the funfettie cake mix and has requested that. since i'm just a hobbyist i dont mind it a bit. i've never been too skilled with scratch cakes lol.

I see the wasc has a cake mix in it and was wondering could i use the funfetti mix? and i know cakes from scratch tend to be less spongy then mixes right? will this cake from wasc be a bit denser/ firmer? if so that would be perfect.

bettinashoe Posted 16 Aug 2008 , 11:58pm
post #12 of 130


I use cake flour in my cake baking. I haven't tried the recipe with any other type of flour but I imagine it would work with any type of flour.


ceshell Posted 17 Aug 2008 , 12:01am
post #13 of 130

I've tried a bunch and liked a bunch but the Rebecca Rather White-On-White buttermilk cake still beats all of the rest. The flavor is so delicious and the cake is so moist (presuming you don't overbake it which I have done) I can eat it without icing, and I usually don't even bother with white cake; if it's not chocolate, no thanks. Here's a link to one place the recipe can be found right now (scroll down the page to find it)

bettinashoe Posted 17 Aug 2008 , 12:08am
post #14 of 130

As with ceshell's comments, the same goes for the white cake recipe I posted--make certain you don't over bake it or the flavor and texture totally change. It switches from being a wonderfully flavorful cake to rather dry and tough.

fiddlesticks Posted 17 Aug 2008 , 12:09am
post #15 of 130

bettinashoe.. Your recipe calls for 2 C all-purpose flour.
If you use cake flour..Do you use the same amount or whats the difference in the measurement ?
Thanks !

bettinashoe Posted 17 Aug 2008 , 1:14am
post #16 of 130

I use the same measurement of cake flour in place of the all purpose flour. Funny, I've never even noticed that the recipe calls for all purpose flour as I always use cake flour for my cakes. I have made this cake at least 50 times and it turned out perfect every time except once when it was slightly over cooked. I also had a problem with holes in the baked cake one time and realized that was because I forgot to tap the pans (lightly) on the counter before I put them in the oven. Again, I've never used all purpose flour for the cake (that I can recall). There probably has been a point some time in the past when I didn't have cake flour around, but I don't recall it specifically. I just hope you like the finished cake as much as I do. My daughter, who is quite an accomplished baker, just mentioned this morning that she absolutely loves this cake and it is the only cake she actually finds herself craving.

CarolAnn Posted 17 Aug 2008 , 3:31am
post #17 of 130

What is the funfettie cake but white cake with pastel sugar sprinkles in it? I have never seen the attraction there. My granddaughter wanted that for her b-day a coupe years ago and I will never make one again. The sprinkles bled color into the batter and the thing was ugly when it was cut. Personally, I wouldn't waste the sour cream alone on one of those cakes. I'd stick with a good white cake mix (I use DH) for the wasc recipe, it's tried and true.

wethreec Posted 17 Aug 2008 , 4:02am
post #18 of 130

For you ladies who have posted your cake and semi scratch cake recipes, have you used these recipes to make tiered cakes, like wedding cakes? I have always used boxed cake mixes, I enjoy the decorating more than the baking. But I have a wedding cake coming up and thought it would be nice to make a cake from scratch. But it makes me very nervous, b/c I am afraid they wont turn out. I have never had a box cake fail me.

wethreec Posted 17 Aug 2008 , 4:08am
post #19 of 130

Also, can someone please tell me what WASC stands for?

fiddlesticks Posted 17 Aug 2008 , 4:16am
post #20 of 130

WASC = White Almond Sour Cream !
CarolAnn..Congrats on the new Grand baby!

fiddlesticks Posted 17 Aug 2008 , 4:17am
post #21 of 130

bettinashoe... Thanks for the reply !

CarolAnn Posted 17 Aug 2008 , 4:32am
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fiddlesticks....Thank you!!!

wethreec , I have used the wasc for two stacked wedding cakes and it worked very well and tasted wonderful. I suggest you try it and see for yourself whether you like it. I bet you will.

ceshell Posted 17 Aug 2008 , 5:04am
post #23 of 130
Originally Posted by wethreec

For you ladies who have posted your cake and semi scratch cake recipes, have you used these recipes to make tiered cakes, like wedding cakes? I have always used boxed cake mixes, I enjoy the decorating more than the baking. But I have a wedding cake coming up and thought it would be nice to make a cake from scratch. But it makes me very nervous, b/c I am afraid they wont turn out. I have never had a box cake fail me.

Even though the Rebecca Rather cake is fragile when it comes out of the oven, once it's cooled down it's fine for layering and also for use in a tiered cake. I cracked a layer clear in half once and even that worked out fine; I was doing a 3-layer tier so I just used the cracked layer in the middle. Either the IMBC dam or the filling above/below the layer (or both) made a great glue, and the end result is that the cake came out just fine. I doweled it and stacked a tier on top and traveled 45 minutes to deliver; it didn't budge. Point being, it's just fine and sturdy!

I do hear ya on the box vs scratch with regard to reliability, but I think that's just a practice issue, including perfecting the extra steps such as creaming the butter/sugar, mixing the cake just the right amount but not too much, folding in egg whites if the recipe calls for it, etc. I think if you are comfortable with box cakes and your customers like them, then why mess with success? Unless you are willing to do a test run or two to make sure things come out ok. For my part, I like to bake several days ahead and freeze till decorating day; that way if I have a baking disaster I still have time to rebake, no last minute surprises. I like the ability of a really great scratch cake to totally surprise the customer; I had one gal tell me my vanilla cake was the best cake she had EVER tasted, wow that made my day! Then again I got lots of compliments when I made the WASC so, go with what you trust (actually the same gal had previously had my WASC and loved it, but she really liked the RR cake because it was so much less dense.)

bettinashoe Posted 17 Aug 2008 , 12:14pm
post #24 of 130

Like ceshell I also bake ahead a few days and freeze. I am new to cake decorating (have only been doing it since May) but am not new at all to baking, which has always been my forte. The two layer shower cake I have posted was made with the white cake as was the top layer of my first topsy cake. I wish the icing on that cake had turned out better but it was a really hot (over 100) humid day and the icing changed as soon as I got it in the car to move it. The cake was still wonderful, however. I also agree with ceshell on your comfort level. As my grandparents were chefs my family never used mixes so it's not something I ever lean towards. I would encourage you to try making a scratch cake, following the directions to the T as you may find yourself actually enjoying the scratch baking process once you try it. I personally find it so "ego building" when I hear someone whispering to someone else at a potluck or a gathering "I want some of what Bettina brought. Eveything she makes is from scratch!" My saying is "Never be afraid to try something new!"

vickymacd Posted 17 Aug 2008 , 12:32pm
post #25 of 130

kakeladi~ I also use your recipe all the time! Love it as I can always count on it being yummy and turning out and not wasting all the eggs. just made it yesterday again. AND I've subbed out different flavors of cake mix too and it still turns out fabulous!!!

I paniced when I thought I misplaced the recipe, so when I grabbed it again I made several copies for every area I might 'put' it. Ha, ha.

bobwonderbuns Posted 17 Aug 2008 , 12:49pm
post #26 of 130

I like the WASC without the almond (just double the Vanilla). It's a very popular seller. icon_smile.gif

Cookie4 Posted 17 Aug 2008 , 1:27pm
post #27 of 130

Have you ever added buttermilk or extra butter to your WASA recipe?

vickymacd Posted 17 Aug 2008 , 1:28pm
post #28 of 130

I don't mess with a perfect recipe! ha, ha.

SeriousCakes Posted 17 Aug 2008 , 2:26pm
post #29 of 130
doublecz1103 Posted 17 Aug 2008 , 4:26pm
post #30 of 130

does anyone know if i could take a vanilla/white cake recipe (scatch baking) and turn that into WASC???

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