care to share your best moist vanilla cake recipe

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

playingwithsugar Posted 18 Aug 2008 , 1:41am
post #61 of 130

Jeanne (JKalman) -

I agree 100% about sifting before adding dry ingredients. I even sift boxed cake mixes. I end up with less lumps and air bubbles than before.

Theresa icon_smile.gif

Antgirl Posted 18 Aug 2008 , 1:49am
post #62 of 130

I'll give a plug for the Wilton yellow butter cake recipe. I found it last year on the Wilton website in the weddings section, and it is my go-to yellow cake recipe. It is always moist and delicious. I have had some challenges keeping it moist when I add semi-sweet choc to it to make it marble, but when it's just yellow, it is scrumptious every time! I use AP flour and don't sift it (though I do spoon it lightly into the measuring cup.) I like this recipe also because it doesn't call for buttermilk. I often can't get buttermilk in my regular grocery store, and can never get whole milk buttermilk. This recipe just calls for 1 cup of regular ole milk. Regarding cost -- I think this is very expensive to make (5 eggs, 3/4 lb butter!) I often consider how difficult it is to compete financially with bakers who use only box mixes and American buttercream, when for example I made a 3-tier cake in May that used 8 dozen eggs and 12 lbs of butter.
But...it's a yummy cake! icon_smile.gif

playingwithsugar Posted 18 Aug 2008 , 1:56am
post #63 of 130

OK, it's my turn to ask a stupid question -

If buttermilk is the milk which is leftover after they churn the butterfat out of it, how can there be whole milk buttermilk?

Theresa icon_smile.gif

LoriMc Posted 18 Aug 2008 , 2:16am
post #64 of 130

I never thought about that...hmmmm. Actually all the buttermilk I have ever seen is Low Fat. I have never seen "whole" buttermilk.

FromScratch Posted 18 Aug 2008 , 2:21am
post #65 of 130

Buttermilk these days is made by adding a bacterial culture to pasturized milk.. so you can find whole milk buttermilk.. though it isn't easy to find.. not here anyway. icon_sad.gif

ceshell Posted 18 Aug 2008 , 2:58am
post #66 of 130

All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes icon_wink.gif

daisy114 Posted 18 Aug 2008 , 3:08am
post #67 of 130
Quote:
Originally Posted by ceshell

All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes icon_wink.gif




What a great idea! It must be cheaper and doesn't go bad like liquid buttermilk. Where would you find this in the grocery store??

playingwithsugar Posted 18 Aug 2008 , 3:12am
post #68 of 130

Oh, Ok.

The local Wal-Mart Supercenters here sell powdered buttermilk in the baking aisle.

Theresa icon_smile.gif

snarkybaker Posted 18 Aug 2008 , 3:54am
post #69 of 130
Quote:
Originally Posted by playingwithsugar

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




That is a very good yellow cake recipe, but When we were fooling around with it in the kitchen, we had trouble with it baking evenly in big pans ( over 12 inches) which is a problem we didn't have with the white on white variation.

ceshell Posted 18 Aug 2008 , 3:59am
post #70 of 130

re: finding the powdered buttermilk: here's a link to what to look for http://www.sacofoods.com/culteredbuttermilkblend.html. You can also purchase it online if you don't mind getting a 3-pack.

I have also seen Bob's Red Mill (the organic food line) in the organics section of the market and of course at organic food stores, so that's another option if you cannot find it at a normal supermarket.

LoriMc Posted 18 Aug 2008 , 4:01am
post #71 of 130
Quote:
Originally Posted by ceshell

re: finding the powdered buttermilk: here's a link to what to look for http://www.sacofoods.com/culteredbuttermilkblend.html. You can also purchase it online if you don't mind getting a 3-pack.

I have also seen Bob's Red Mill (the organic food line) in the organics section of the market and of course at organic food stores, so that's another option if you cannot find it at a normal supermarket.




You said you were adding it to milk right? Wouldn't it just be cheaper to buy buttermilk?

ceshell Posted 18 Aug 2008 , 4:52am
post #72 of 130

It's hard for me to use up a whole quart of buttermilk and I've read mixed reviews on freezing buttermilk. I figure it's worth it to use the powder because when I only need 1c of buttermilk I have to purchase 4c of liquid. I do usually plan some pancakes and waffles, but I still always end up wasting some. Of course if you are baking large quantities the fresh liquid might make more sense, but I oftentimes find myself in the opposite position e.g. doing 1/2 recipes for little things here and there.

Also remember, I still am testing the theory (which may be harebrained) that if I add the powder to milk rather than water as the package indicates, I get the fat content back since nonfat buttermilk is the only kind I can find.

So...powdered buttermilk=always in fridge, milk=always in fridge. No waste+added fat content=happy baker icon_smile.gif
<<sorry, we are totally hijacking this thread! >> icon_redface.gif

chutzpah Posted 18 Aug 2008 , 5:52am
post #73 of 130

The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).

I am a very accomplished scratch-only baker, and love trying new recipes! (As well as founder and President of the Cake Snob Club... and proud of it icon_smile.gif
That recipe from Magniolia Bakery.... how does that bake up? I noticed they put that much batter in three 8" pans. When I look at that recipe and the amount of each ingredients it tells me two 8" pans.

playingwithsugar Posted 18 Aug 2008 , 12:46pm
post #74 of 130

Chutzpah -

Two days ago you were president of the Chocolate Snob's Club. icon_eek.gif
Theresa icon_smile.gif

CakesByLJ Posted 18 Aug 2008 , 1:26pm
post #75 of 130
Quote:
Originally Posted by ceshell

All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes icon_wink.gif




I recently read an article on epicurious about that subject icon_cool.gifI get my whole buttermilk at WalMart........ imagine that......
Also, Jeanne is right (as usual, thumbs_up.gif

CakesByLJ Posted 18 Aug 2008 , 1:36pm
post #76 of 130
Quote:
Originally Posted by chutzpah

The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).

I am a very accomplished scratch-only baker, and love trying new recipes! (As well as founder and President of the Cake Snob Club... and proud of it icon_smile.gif
That recipe from Magniolia Bakery.... how does that bake up? I noticed they put that much batter in three 8" pans. When I look at that recipe and the amount of each ingredients it tells me two 8" pans.




*tipping my hat* You are an accomplished baker chutzpah icon_smile.gif

LoriMc Posted 18 Aug 2008 , 5:53pm
post #77 of 130

I made the WASC recipe this morning. Let me preface this by saying I am not a cake snob, and I use a doctored mix for my cakes. I'm going to be honest and I hope I don't hurt anyone's feelings.

I didn't really like it. It didn't taste bad, but to me it was sort of bland. I could really tell the butter was missing. I think I just prefer cakes with butter in them.

LoriMc Posted 18 Aug 2008 , 8:14pm
post #78 of 130

Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.

Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?

CakesByLJ Posted 18 Aug 2008 , 9:44pm
post #79 of 130
Quote:
Originally Posted by LoriMc

Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.

Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?




I think the sheet pan would work fine, although a 9X13 might be a tad too big for the Vanilla Butter cake. An 8 X 12 would probably be better.. I can't remember about the eggs in the White on White Buttermilk cake, but I know the Vanilla Butter cake does use whole eggs. I am so addicted to that cake ..... it's shameful... icon_lol.gif

ZAKIA6 Posted 18 Aug 2008 , 10:05pm
post #80 of 130
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by daisy114

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



Sure, I got it here icon_smile.gif 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




yes i get rave reviews on this cake too!

kakeladi Posted 18 Aug 2008 , 10:39pm
post #81 of 130

chutzpah said:
The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).

NO< NO< NO!!!!!!!!!! That is NOT true!!

I was the one who gave the recipe to Rebecca Sutterby. She then tweeked it to her liking for her white wedding cake orders!

LoriMc Posted 18 Aug 2008 , 10:40pm
post #82 of 130
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by LoriMc

Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.

Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?



I think the sheet pan would work fine, although a 9X13 might be a tad too big for the Vanilla Butter cake. An 8 X 12 would probably be better.. I can't remember about the eggs in the White on White Buttermilk cake, but I know the Vanilla Butter cake does use whole eggs. I am so addicted to that cake ..... it's shameful... icon_lol.gif




Sorry I got confused on the eggs! I will be disappointed if the 9x13 is a small cake. So how many batches do you make for a 9x13 or a 11x15 sheet? (1 layer)

CakesByLJ Posted 18 Aug 2008 , 11:57pm
post #83 of 130
Quote:
Originally Posted by LoriMc

I will be disappointed if the 9x13 is a small cake. So how many batches do you make for a 9x13 or a 11x15 sheet? (1 layer)




I honestly don't know icon_surprised.gif

cupsncakes Posted 19 Aug 2008 , 1:28am
post #84 of 130

For a scratch cake I love this recipe, I double it for a 10" round. I keep trying to post it in the recipes but it just won't work, so here it is...
This is Australian recipe, you can convert the measurements here,
http://www.onlineconversion.com/weight_common.htm

Vanilla Butter Cake

125g butter
3/4 cup milk
3 eggs
1 tbs vanilla essence
1 cup castor (fine) sugar
1 1/2 cups self raising flour

Melt butter and milk together, cool.
Beat eggs and vanilla until thick and creamy in another bowl,
gradually add sugar beating well after each addition, add milk mixture and sifted flour half at a time, mix until combined.
Bake in lined tin at 180C (you can convert this at the above site also)
Cool slightly in tin before turning out onto rack.

I bakes really evenly I hardly ever have to level it off, and it lasts really well, staying moist up to a week, I have also used it to carve up for 3D cakes.

I love it and use it all the time. icon_biggrin.gif
I do mostly do scratch cakes but I'd really love to give the WASC a try, no Betty Crocker White cake mix around here though I'm afraid icon_sad.gif

doublecz1103 Posted 19 Aug 2008 , 4:09am
post #85 of 130

thanks so much for all the great recipes so far... now i have the tough decision of deciding which to use .. lol

ceshell Posted 19 Aug 2008 , 5:07am
post #86 of 130
Quote:
Originally Posted by CakesByLJ

I get my whole buttermilk at WalMart........ imagine that......



That IS pretty unbelievable. WalMart of all places, who'duv thunk.

And now I am LOL about you craving the Mermaid Bakery cake. I just didn't think that one had enough flavor. Dang it why can't we all just agree on one recipe, wouldn't the world be an easier place?! icon_razz.gif

Cookies4kids Posted 19 Aug 2008 , 12:37pm
post #87 of 130

This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily

bobwonderbuns Posted 19 Aug 2008 , 1:05pm
post #88 of 130
Quote:
Originally Posted by lilybird

This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily




I use a modified version of the WASC and I've never had a problem with it. I have noticed that some complaints come from those who eventually found out if they had used this brand or that brand or not so much of this or that things usually smooth out for them. Or they dump the recipe alltogether and find something they do like. Play with recipes and stick with ones you like. You'll also find friends and family are the best taste testers! icon_biggrin.gif

LoriMc Posted 19 Aug 2008 , 1:39pm
post #89 of 130
Quote:
Originally Posted by lilybird

This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily




When I tried the WASC recipe yesterday, I made cupcakes and iced them. I had no problem with the icing falling off. But I didn't really enjoy the taste of the cake as much as I had hoped to.

CakesByLJ Posted 19 Aug 2008 , 3:22pm
post #90 of 130
Quote:
Originally Posted by ceshell

And now I am LOL about you craving the Mermaid Bakery cake. I just didn't think that one had enough flavor. Dang it why can't we all just agree on one recipe, wouldn't the world be an easier place?! icon_razz.gif




How boring life would be if we all loved the same stuff.. icon_lol.gif Anyway, I think I forgot to mention *yikes*, that I added extra flavor; one tsp of vanilla, and one tsp of cream bouquet.. that really adds to the flavor I think.. icon_smile.gif

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