care to share your best moist vanilla cake recipe

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

bettinashoe Posted 17 Aug 2008 , 4:39pm
post #31 of 130

doublecz1103, I am sure you could change a vanilla cake into a WASC cake. I think you could replace the milk with the sour cream and the almond extract could replace the vanilla. You might give it a try. In fact, that sounds pretty good. I may have to attempt that myself.

snarkybaker Posted 17 Aug 2008 , 7:05pm
post #32 of 130

WASC has an AWFUL texture. It is rubbery and dense and terribly bland with a hint of cake box chemically taste.

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe. The buttermilk in the recipe does what sour cream does in other recipies. Our vanilla cake recipe is very close to Rebecca's. Try making her recipe with whole milk ( not nonfat) buttermilk and double the vanilla. We just had a feature done by a magazine voting our cupcakes the best in the state, and that recipe is very close to ours.

PS- if you can't get whole milk buttermilk, use 2/3 buttermilk and 1/3 sour cream- and I mean buttermilk, not soured regular milk. It makes a difference.

bobwonderbuns Posted 17 Aug 2008 , 7:39pm
post #33 of 130
Quote:
Originally Posted by txkat

WASC has an AWFUL texture. It is rubbery and dense and terribly bland with a hint of cake box chemically taste.

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe. The buttermilk in the recipe does what sour cream does in other recipies. Our vanilla cake recipe is very close to Rebecca's. Try making her recipe with whole milk ( not nonfat) buttermilk and double the vanilla. We just had a feature done by a magazine voting our cupcakes the best in the state, and that recipe is very close to ours.

PS- if you can't get whole milk buttermilk, use 2/3 buttermilk and 1/3 sour cream- and I mean buttermilk, not soured regular milk. It makes a difference.




Txkat, what version of the WASC are you using? I use a modified version I found on this site some time ago and have had nothing but great success with it. It's my most popular cake. I'm trying to figure out why you are having problems with it.

snarkybaker Posted 17 Aug 2008 , 8:18pm
post #34 of 130
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by txkat

WASC has an AWFUL texture. It is rubbery and dense and terribly bland with a hint of cake box chemically taste.

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe. The buttermilk in the recipe does what sour cream does in other recipies. Our vanilla cake recipe is very close to Rebecca's. Try making her recipe with whole milk ( not nonfat) buttermilk and double the vanilla. We just had a feature done by a magazine voting our cupcakes the best in the state, and that recipe is very close to ours.

PS- if you can't get whole milk buttermilk, use 2/3 buttermilk and 1/3 sour cream- and I mean buttermilk, not soured regular milk. It makes a difference.



Txkat, what version of the WASC are you using? I use a modified version I found on this site some time ago and have had nothing but great success with it. It's my most popular cake. I'm trying to figure out why you are having problems with it.




I don't have problems with it. I just don't think it's very good, but I have a strong bias for scratch baking. Cake mixes have shortening in them. I use butter. Cake mixes have loads of artificial flavors. I only use 100% natural extracts etc. The stabilizers and emulsifiers do make a reliable, consistent product, but I find the result to be less than delicious.

CakesByLJ Posted 17 Aug 2008 , 8:18pm
post #35 of 130

*tiptoeing into this conversation*... first, let's be careful where this thread is going icon_smile.gif Having said that.... I am primarily a scratch baker, but I am not a snob; I use cake mixes also. I tried the WASC once and filed that recipe away.. icon_surprised.gif But everyone kept raving about it, so I played with it a few times, and came up with a keeper thumbs_up.gif First you have to use a good quality cake mix, preferably a commercial mix (Gold Medal, or GFS brand is good, using half a batch).. I used the white cake mix. Then use cake flour, Softasilk is my choice, and use 8oz for a whole recipe... thumbs_up.gif
icon_biggrin.gif Now I like it icon_biggrin.gif

ceshell Posted 17 Aug 2008 , 8:19pm
post #36 of 130
Quote:
Originally Posted by txkat

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe.



That may be because I tried the recipe on your recommendation, from a thread forever ago! So, a belated thanks icon_biggrin.gifthumbs_up.gif

Thanks for the tip on doubling the vanilla. I always "overpour" my vanilla anyway but I just may try this next.

bettinashoe Posted 17 Aug 2008 , 8:35pm
post #37 of 130

Whoa, CakesByLJ! I hope that you're not directing the "snob" comment to anyone who has posted a response on this vanilla cake thread. I looked back through the thread and find no comments that would be considered "snobbish." Some people, such as myself, do actually have sensitivities to the chemicals and preservatives in mixes whether it is a cake mix or something such as Hamburger Helper.


On a much more positive note, I'm in the process of baking my white cake right now, changing the milk to sour cream and the vanilla to almond extract and can't wait to see what happens when it becomes a WASC cake.

CakesByLJ Posted 17 Aug 2008 , 8:41pm
post #38 of 130
Quote:
Originally Posted by bettinashoe

Whoa, CakesByLJ! I hope that you're not directing the "snob" comment to anyone who has posted a response on this vanilla cake thread. I looked back through the thread and find no comments that would be considered "snobbish." Also, I appear to be the only one who commented that I never use cake mixes so your remarks make me feel as if you are directing that statement towards me which I certainly hope is not the case.

On a much more positive note, I'm in the process of baking my white cake right now, changing the milk to sour cream and the vanilla to almond extract and can't wait to see what happens when it becomes a WASC cake.




I think I was clear I meant no disrespect to anyone... only to remove myself from that catagory... I simply wanted to define that mixes can vary, and it can alter the results dramatically........
You will never find me stirring the pot.... which I why I *tiptoed* icon_smile.gif

bettinashoe Posted 17 Aug 2008 , 9:02pm
post #39 of 130

That's funny. The tv is blaring the olympics, my mixer is going full blast and I just spent three days comforting my 5-year-old twin grandchildren who both had their tonsils out on Friday so I couldn't tell you were tiptoeing icon_wink.gif ....After I responded to your comment I thought it might sound a little motherly (in a "pick up your clothes" sort of way) which it wasn't meant to be and is why I did edited my comment. Hmmm, would I rather people think I was a snob than realize I am just a real wimp and am allergic to almost everything?

JawdroppingCakes Posted 17 Aug 2008 , 9:22pm
post #40 of 130

I have treid the WASC recipe and is the only one that I do. You can change the flavor just by changing the flavor of cake mix that you add to it. I always get great comments on them but I am going to try the Rebacca Rather recipe. Thanks for sharing!

CakesByLJ Posted 17 Aug 2008 , 9:59pm
post #41 of 130
Quote:
Originally Posted by ceshell

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.




ceshell *wavin*... I do still use the White on White Buttermilk cake occassionally; The flavor is wonderful, but I reserve it for single layers only.. It is so delicate, I worry about it.. Besides, everyone seems to want my vanilla butter cake these days... icon_wink.gif

LoriMc Posted 17 Aug 2008 , 10:05pm
post #42 of 130
Quote:
Originally Posted by kakeladi

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.




Question on this....the 1 cup flour, is that 1 cup sifted, or 1 cup flour then sift? Also has anybody tried milk instead of the 1 cup water. I don't like the sound of adding water to my cake. And lastly, I do a lot of cakes for a family with a nut allergy and cannot use almond flavoring. Does it taste just as good with vanilla? Thanks!

I generally use the Cake Mix Doctor's butter cake recipe for almost all my cakes. My family and customers prefer that recipe to all the scratch ones I have tried, but I would like a white cake recipe just in case. Is this cake really white? Seems like with the egg yolks it would technically be a yellow cake.

daisy114 Posted 17 Aug 2008 , 10:10pm
post #43 of 130
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by ceshell

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.



ceshell *wavin*... I do still use the White on White Buttermilk cake occassionally; The flavor is wonderful, but I reserve it for single layers only.. It is so delicate, I worry about it.. Besides, everyone seems to want my vanilla butter cake these days... icon_wink.gif




Care to share your vanilla butter cake recipe?? icon_biggrin.gif

FromScratch Posted 17 Aug 2008 , 10:10pm
post #44 of 130

I like Sylvia Weinstock's Classic Yellow Cake recipe. It's a vanilla butter cake and it has great flavor and texture and it holds up well to carving and stacking and anything I can throw at it. It is easily adapted into other cake flavors as well.. spice cake, lemon cake, chai tea, even banana.

I can't post it since it's a published recipe, but a quick google search should bring it right up. It's also in her book if you can find it at the library.

LoriMc Posted 17 Aug 2008 , 10:15pm
post #45 of 130

I tried one of Slyvia Winestock's recipes and I did not like the cake. I took it to work for people to try and they didn't like it either. lol

I notice the White on White buttermilk cake is listed on a Cooking Light thread. Is it supposed to be light? That kind of concerns me about the taste.

CakesByLJ Posted 17 Aug 2008 , 10:28pm
post #46 of 130
Quote:
Originally Posted by daisy114

Care to share your vanilla butter cake recipe?? icon_biggrin.gif




Sure, I got it here icon_smile.gif http://www.cakecentral.com/cake_recipe-4313-4-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html
The only changes I made are from AP flour to cake flour (10 1/2 oz), and whole buttermilk instead of soured milk.. I tried several recipes and this one was always the winner..... thumbs_up.gif

LoriMc Posted 17 Aug 2008 , 10:44pm
post #47 of 130

I wonder in the long run if scratch cakes or doctored mixes are cheaper. Anybody done a price comparison?

CakesByLJ Posted 17 Aug 2008 , 10:51pm
post #48 of 130
Quote:
Originally Posted by LoriMc

I wonder in the long run if scratch cakes or doctored mixes are cheaper. Anybody done a price comparison?




*raising hand* I have... icon_lol.gif I cost my cakes carefully.. My scratch cakes are more expensive.. but not much more than most doctored mixes.. a lot more than plain mixes...... I cost my fillings and icings too.. icon_lol.gif (dh is an accountant icon_redface.gificon_redface.gif ) icon_lol.gificon_lol.gif

paddlegirl14 Posted 17 Aug 2008 , 10:54pm
post #49 of 130
Quote:
Quote:

I don't have problems with it. I just don't think it's very good, but I have a strong bias for scratch baking. Cake mixes have shortening in them. I use butter. Cake mixes have loads of artificial flavors. I only use 100% natural extracts etc. The stabilizers and emulsifiers do make a reliable, consistent product, but I find the result to be less than delicious.




I totally agree!!

FromScratch Posted 17 Aug 2008 , 11:04pm
post #50 of 130

It really depends on the recipe.. if you use premium ingredients scratch will be more costly every time. Real vanilla as opposed to immitation.. real vanilla pods rather than extracts.. imported chocolate rather than Hershey's..

It costs me about $1/serving to make my recipes (including fillings). Some are more and some are a tiny bit less, but $1/serving is about average for a cake without a premium finish like ganache or fondant.

Which recipe SW did you try? The only one of her's that I have tried is the Classic Yellow Cake and I find it to be quite good provided you make it right. Improper mixing and overbaking can ruin the texture and flavor. My customers enjoy it very much.

I have tried the WASC recipe and I don't care for it.. it's not horrid by any means, but it's a mix cake and has all of the qualities of a mix which I don't care for.. mostly the texture. I have a great love for baking though so I enjoy the process of scratch baking. I figure if I'm going to measure and add a bunch of stuff I might as well measure the flour and sugar and leaveners too.. LOL.

LoriMc Posted 17 Aug 2008 , 11:11pm
post #51 of 130
Quote:
Originally Posted by jkalman



Which recipe SW did you try? The only one of her's that I have tried is the Classic Yellow Cake and I find it to be quite good provided you make it right. Improper mixing and overbaking can ruin the texture and flavor. My customers enjoy it very much.




It was several years ago, but I think it was called a "Lady Baltimore" cake which is basically a white cake. It was very dense and not very sweet. The only person that liked it was used to eating cakes from England. I guess it just depends on what you are used to. Honestly I think a lot of it has to do with age also. The younger crowd has grown up on cake mixes and I think are more used to the higer levels of sugar in everything. I know my nieces and nephews prefer a cake mix to scratch. Maybe an older more refined palate prefers scratch?

playingwithsugar Posted 17 Aug 2008 , 11:25pm
post #52 of 130

Chef Toba Garrett offers her recipe for Moist Yellow Cake through epicurious.com. I have tasted this cake when she baked it for class, I have made this cake at home, and I must say it is the best yellow cake I have ever tasted. I will not say others are not good, as I have not tried them. I stick with this cake - it is literally fool-proof.

http://www.epicurious.com/recipes/food/views/MOIST-YELLOW-CAKE-109358

Theresa icon_smile.gif

FromScratch Posted 17 Aug 2008 , 11:32pm
post #53 of 130

I haven't tried that one yet. I read somewhere when searching for the recipe that there is a typo in the book (I don't have the book.. I looked at it in the library so I can't check) regarding the baking powder.. it should be 1 TBSP and it said 3 TBSP. I'll have to look when I go back to the library.

Anyway.. the yellow cake is quite good and definitely sweet. I leave out some of the sugar and it's still plenty sweet. I don't tend to care for white cakes as I like the flavor and texture that the fat from the yolks impart on a cake.

You are definitely right about it's what you are used to. My kiddos love scratch cakes and meringue based buttercreams.. but it is what they have grown up with. The won't eat grocery store cakes.. my son will eat a little of the cake, but won't touch the frosting and my daughter just has ice cream at parties. Maybe I am raising cake snobs.. icon_lol.gif. My daughter prefers dark chocolate to milk chocolate and she's only 7.

I think most people don't know enough to care about where the cake came from and if pressed they probably wouldn't be able to tell if it was a doctored mix or a scratch cake. I can tell a mix when I taste one and I don't care for them. I give my customers what I love and so far.. they have all loved it too. If you make a great mix cake (doctored or not) and your customers/family loves it.. that's what matters.

Sorry to babble.. I am severely sleep deprived.. I got back from vacation on Friday (the 15th) and had a wedding cake complete with gumpaste flowers due today.. never again. icon_lol.gif

FromScratch Posted 17 Aug 2008 , 11:35pm
post #54 of 130

I don't care for Toba's yellow cake.. it's been a long time since I tried it, but I found it to be bland. I may have to try it again.

bobwonderbuns Posted 17 Aug 2008 , 11:42pm
post #55 of 130
Quote:
Originally Posted by jkalman

I like Sylvia Weinstock's Classic Yellow Cake recipe. It's a vanilla butter cake and it has great flavor and texture and it holds up well to carving and stacking and anything I can throw at it. It is easily adapted into other cake flavors as well.. spice cake, lemon cake, chai tea, even banana.

I can't post it since it's a published recipe, but a quick google search should bring it right up. It's also in her book if you can find it at the library.




I've tried Sylvia's Classic Yellow cake several times -- to no avail! Sometimes it bakes up great and is delicious and other times it bakes too dry and crumbly. There seems to be no rhyme or reason to it so I quit using it. By the way, she's coming out with another book in October! icon_lol.gif

kakeladi Posted 18 Aug 2008 , 12:13am
post #56 of 130

Some answers and comments to your ?s & comments icon_smile.gif

......WASC has an AWFUL texture. It is rubbery and dense and terribly bland with a hint of cake box chemically taste......

I don't understand what you could be doing wrong icon_sad.gif This recipe has *NEVER* had a rubbery texture. Dense.....yes! It's ment to be a cross between a 'regular' cake and a pound cake. Chemical taste.........everyone taste buds are different. Taste is what you 'grew up with'icon_smile.gif Maybe you are from a different generation.

......is that 1 cup sifted, or 1 cup flour then sift?......
I never sift. In today's techknowledge flour dosen't need to be sifted.

What's wrong w/water? icon_smile.gif YaH, from time to time I have used milk and other times heavy cream. Just a very slight difference in taste (richer).

.....Is this cake really white? Seems like with the egg yolks it would technically be a yellow cake.......
Yes, it is white. The yolks make a stronger cake that will stand up to stacking. I have made 100s of wedding cakes w/this recipe when I had my shop.

FromScratch Posted 18 Aug 2008 , 12:40am
post #57 of 130

???? You do need to sift.. especially if you are baking from scratch. I have found too many odd things in flour and powdered sugar to not sift. If you measure heavily packed flour you will have more than a cup by weight and change the texture of, or ruin, your cake. Recipes will assume that you have aerated your flour before you scoop and level in your measuring cup. You don't need to sift and then measure, but you should run a whisk through it. You can pack a lot more than what is considered 1 cup of flour into a 1 cup measuring cup.

Cindy.. I have never had an issue with the yellow cake from Sylvia Weinstock's book.. well once, but it was because I was rushing and didn't cream the butter and sugar enough.. lesson learned.. icon_wink.gif It's interesting how we all have different experiences with the same recipes.

edited for a typo

ceshell Posted 18 Aug 2008 , 12:48am
post #58 of 130
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by ceshell

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.


ceshell *wavin*... I do still use the White on White Buttermilk cake occassionally; The flavor is wonderful, but I reserve it for single layers only.. It is so delicate, I worry about it.. Besides, everyone seems to want my vanilla butter cake these days... icon_wink.gif



Oh come on you chicken, give it a whirl. LOL! The pink cake w/the baby booties in my gallery is this recipe (both tiers; that's the one w/a cracked layer in the middle of the bottom tier) as is the pink cake w/the diaper caddy on top (bottom tier only) - and in both instances each cake was 3 layers. Both of those cakes traveled well fully stacked.

I will vouch for jkalman's recommendation of the SW yellow cake, though; she recommended it to me a while back and I'd say it runs a close second to the RR cake for me. I only prefer the RR because it's lighter and just a little bit more..."something". But both have a great flavor, and I was excited to have a YUMMY denser vanilla cake option.

The RR cake BTW is not a "light" cake in the sense of "lowfat". Who knows though, maybe if you do the nutritional info it is healthier than other white cakes. Sure doesn't taste like it, that's for sure. I feel like a real oinker when I am eating every last trimming and the smallest bits that might be stuck to the pan. I won't let anyone near me when I bake this cake...MINE MINE MINE!
ETA: I think the confusion is, it's on Cooking Light's website. But notice that it's actually in their forums. Even people who like to cook light like their cakes fully fatty ROTFL!!!

I know there have been threads debating the merits of scratch vs mix probably since CC was born, and the bottom line is IMHO, as others have said: it's what you and your customers/family like, there is no right answer unless the question is specifically about the use of certain ingredients. For my part, I made the WASC, everyone at the party loved it. But I could taste that chemical something-or-other, and have opted to not make it again. Maybe I'm nuts, since they all liked it! But I do have a hard time baking something I don't stand behind, and I get a certain thrill from figuring out a good scratch recipe. Lots of heartache too though lol.

LoriMc Posted 18 Aug 2008 , 12:52am
post #59 of 130

Yeah, the whole sifting thing throws me for a loop. I sift everything..even cake mixes. When I was in college and took a Nutrition class, we were taught to sift flour before measuring, but I have noticed if I do this with my sugar cookie recipe they are too soft. I'm not sure there is a general consensus on this subject.

So not much of a difference in taste between water and milk? I'm going to try this recipe tonight and I will post my opinion! icon_smile.gif

CakesByLJ Posted 18 Aug 2008 , 1:20am
post #60 of 130
Quote:
Originally Posted by ceshell

Oh come on you chicken, give it a whirl. LOL!
I know there have been threads debating the merits of scratch vs mix probably since CC was born, and the bottom line is IMHO, as others have said: it's what you and your customers/family like.




Boy Howdy, you got that right... icon_biggrin.gif Baaauck Baaauck
heeheehee....... I agree wholeheartedly... I love to bake... anything.. cakes, cookies, pastries, candy..... you name it..... I love to bake it.. I have "educated" my family's palate, but my distant family is another matter.. icon_confused.gif But hey.. to each his own I say...
Now pass me a piece of that RR cake... icon_biggrin.gif

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