Care To Share Your Best Moist Vanilla Cake Recipe

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

Cookies4kids Posted 19 Aug 2008 , 7:38pm
post #91 of 130

Thanks for the answers.
Bobwonderbuns----I chuckle every time I come across your name. Would you be willing to share your modified recipe and what brand cake mix do you use?

Thanks everyone
Lily

ceshell Posted 19 Aug 2008 , 10:56pm
post #92 of 130
Quote:
Originally Posted by CakesByLJ

How boring life would be if we all loved the same stuff.. icon_lol.gif



Yeah and then also, there wouldn't be enough cake for everyone! icon_lol.gif

Quote:
Originally Posted by CakesByLJ

[i] 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



OK I'll bet that makes a huge difference!! Great...so now I have to go try the recipe again?? D*** you!!! icon_wink.gif

CakesByLJ Posted 19 Aug 2008 , 11:00pm
post #93 of 130

icon_lol.gificon_lol.gificon_lol.gif

oops... I mean... I'm so sorry I forgot that earlier... icon_cool.gificon_wink.gif
It's hard for me to type with my mouth full of cake... icon_razz.gificon_lol.gif

LoriMc Posted 21 Aug 2008 , 11:51pm
post #94 of 130

Bumping this thread

bobwonderbuns Posted 22 Aug 2008 , 12:49am
post #95 of 130
Quote:
Originally Posted by lilybird

Thanks for the answers.
Bobwonderbuns----I chuckle every time I come across your name. Would you be willing to share your modified recipe and what brand cake mix do you use?

Thanks everyone
Lily




Mine is similar to the one posted in the recipes section with several modifications. Do you want me to post them as well or stick with what's in the recipes forum?

Cookies4kids Posted 22 Aug 2008 , 10:57am
post #96 of 130

I would really like to see your version if you care to post it.
Thanks so much
Lily

Shamitha Posted 23 Aug 2008 , 5:53am
post #97 of 130

Hi everyone icon_smile.gif . Okay, I'm a scratch baker but I'm no snob icon_biggrin.gif . I'm always looking for new recipes & when I came across this thread, I thought why not try Kakeladi's recipe. I baked the cake yesterday, had a slice of it this morning & had a second slice. It was delicious icon_smile.gif . Even my fussy DH enjoyed it.
I used a vanilla white cake mix & doubled the vanilla. Thank you Kakeladi for this yummy recipe thumbs_up.gif

hammer1 Posted 23 Aug 2008 , 2:14pm
post #98 of 130

stepping into this thread softly.....I also didn't care for the WASC cake with our homemade buttercream, but found it to be great when we filled if with orea cookie mousse and topped with ganache... it was also great filled with white chocolate mousse with fresh strawberries. I think it a less sweet cake than regular cake mixes so it allows the fillings to stand out...once again alone with buttercream it was not my favorite...i can also see why people who do carving like it, it is more dense than cake mixes alone...come one everyone likes different things and you just have to find the things you like.

daisy114 Posted 4 Sep 2008 , 12:40am
post #99 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.




Hey Jeanne,

I see the recipe calls for sweet butter. Do you use unsalted or salted for this recipe?

thx!

SANZ Posted 8 Sep 2008 , 4:56pm
post #100 of 130

I have used the WASC recipe for just about all my cakes and everyone loves them. Now I don't know if this will make a difference but I always fill them. Lately it has been with a homemade bavarian cream and fresh sliced strawberries. I needed a recipe to carve a guitar cake and have been using this ever since. Maybe it would help if you are not using a filling to use a simple syrup on the top or even poke a few holes in the top and pour some on.

SANZ Posted 8 Sep 2008 , 4:59pm
post #101 of 130

I have used the WASC recipe for just about all my cakes and everyone loves them. Now I don't know if this will make a difference but I always fill them. Lately it has been with a homemade bavarian cream and fresh sliced strawberries. I needed a recipe to carve a guitar cake and have been using this ever since. Maybe it would help if you are not using a filling to use a simple syrup on the top or even poke a few holes in the top and pour some on.

jackmo Posted 8 Sep 2008 , 7:01pm
post #102 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 made that cake too, but the cake did not rise right to me . and it was soo light. But oooh it was deliciousis!!! What am i doing wrong
? I too want to do scratch cake recipes.

bakincakin Posted 8 Sep 2008 , 7:38pm
post #103 of 130

Thanks for all the great recipes. Can't wait to try them.

conchita Posted 31 Jan 2009 , 4:07am
post #104 of 130

thumbs_up.gif

mcdonald Posted 31 Jan 2009 , 4:43am
post #105 of 130

I want a good white cake.. always make the WASC but really want to try one of these.

mandice Posted 16 Mar 2009 , 6:37pm
post #106 of 130

you guys are so awesome. i went to bed last night thinking that i need to try a different white/yellow/vanilla (i dont care what colour lol) recipe. and i come on here and tadaaa! someone's already started a forum with my question, so thank you OP.

i've been using WASC religiously and although everyone else likes it, i'm not the biggest fan. so now i'm gonna taste test a bunch (if not all) of these recipes!

thank you thank you! icon_biggrin.gif

Peridot Posted 17 Mar 2009 , 2:22pm
post #107 of 130

To bobwonderbuns...

I have been reading this post and also macsmoms with all her changes to the WASC recipe and get confused on what I really need to do when I read all of those variations and changes to this and that.

I have wanted to try the WASC recipe for several months but am at a loss as what to do. Then just about the time I get up enough guts to do it I read the negative comments and back down again. Since you seem to have a great recipe with subtle changes can you please, please post the recipe that you use.

I am not a professinal baker - bake and decorate cakes for family and friends and am trying to find a box cake that I like. I just don't have time or patience to do the from scratch thing.

I would appreciate the recipe and I know many others would also.

Thanks.

sadsmile Posted 17 Mar 2009 , 4:05pm
post #108 of 130

Adding this post to my watch list... what a White-cake, White-Gold MIND! Now I am going back to keep reading.

sapphire_ice Posted 18 Mar 2009 , 3:17pm
post #109 of 130

okay - not that there aren't enough questions and opinions on this thread lol
i don't like sweet things but i know most people do. how should i go about choosing a cake recipe for "the masses"? or am i inventing a problem where there isn't one?

vickymacd Posted 18 Mar 2009 , 3:27pm
post #110 of 130

Okay, I do love the WASC cake, even knowing how much it makes; stickyness of the top; sinking, etc. I love it.

BUT...if you haven't tried kakeladi's recipe, you will love it!! Ever since I got this, I use this since kakeladi's recipe uses all the eggs so there is never a waste AND it doesn't make a ton. I know you can cut down on the WASC cake ingredients, but I really love both recipes.

I did try the chocolate version of the WASC cake, and I didn't like it.
So that is a recipe I will only use the regular way.

mjballinger Posted 18 Mar 2009 , 7:10pm
post #111 of 130

I was so glad to find this thread! I can never find a yellow/white cake that is nice and moist, so now I have a few options - perhaps too many. I tried the yellow mix from Hello Cupcake and really didn't like it at all. Usually we eat a couple cupcakes a piece and freeze the rest, but no one even ate a whole one of those.
I have tried WASC and found it to be good (I add lots of vanilla) but a couple times it did seem kind of rubbery, but who knows - sometimes my ADD gets the best of me.
Now to decide which recipe to try........

bobwonderbuns Posted 20 Mar 2009 , 12:34am
post #112 of 130
Quote:
Originally Posted by BJNZ

To bobwonderbuns...

I have been reading this post and also macsmoms with all her changes to the WASC recipe and get confused on what I really need to do when I read all of those variations and changes to this and that.

I have wanted to try the WASC recipe for several months but am at a loss as what to do. Then just about the time I get up enough guts to do it I read the negative comments and back down again. Since you seem to have a great recipe with subtle changes can you please, please post the recipe that you use.

I am not a professinal baker - bake and decorate cakes for family and friends and am trying to find a box cake that I like. I just don't have time or patience to do the from scratch thing.

I would appreciate the recipe and I know many others would also.

Thanks.




I just got this notice today! This is how I doctor ANY cake. First I make the recipe as it is written. Then I make notes. Too dry. Not enough flavor. Good flavor but would be better with this. You get the idea. Then if it's too dry I experiment. Add a little veggie oil or dry pudding mix. Make notes. Experiment with various flavors. (Here's a tip: Put the same flavors in your cake as you do your icing -- it gives the finished product extra taste appeal.) I also recommend getting the "Cake Mix Doctor" books by Ann Bryn. She has some great ideas on doctoring cake mixes with TONS of different flavors. Again, make the recipe and take notes. With the WASC there are a lot of different variations out there. Try the one listed in the recipe forum and take notes. Give it to your family and friends and let them taste it. (You'll be amazed at how many people will line up to be your taste testers!) icon_lol.gif also with the WASC I've changed the flavors because the base is such a good cake. Another cake recipe you might want to try is the durable cake recipe in the recipe forum. I flavor that one up occasionally and get good results. So don't be scared, dive on in, the water's warm! icon_biggrin.gif

cylstrial Posted 20 Mar 2009 , 1:59pm
post #113 of 130

Bettinashoe -- Thanks for sharing your recipe. I can't wait to try it!

Peridot Posted 20 Mar 2009 , 6:36pm
post #114 of 130

Thank you bobwonderbuns!

bobwonderbuns Posted 21 Mar 2009 , 12:04am
post #115 of 130

You are sooo welcome! icon_biggrin.gif

Peridot Posted 23 Mar 2009 , 3:05pm
post #116 of 130

Well I did it! I finally made the WASC and it turned out great! I took it to work this morning and it is all gone already! They loved it.

I am glad that I knew about the sticky top from this thread or I would have thought that I did something wrong.

I will definitely make it again and again. Was very easy and quick.

bobwonderbuns...

Do you think that the Durable Cake that you talked about would be a good choice to use for the Wilton Bear pan. I want to do this for my grandaughter's birthday and need a more dense cake so it will hold the shape. Opinion please or anyone else if they think that this would be a good choice.

bobwonderbuns Posted 24 Mar 2009 , 2:50am
post #117 of 130
Quote:
Originally Posted by BJNZ

Well I did it! I finally made the WASC and it turned out great! I took it to work this morning and it is all gone already! They loved it.

I am glad that I knew about the sticky top from this thread or I would have thought that I did something wrong.

I will definitely make it again and again. Was very easy and quick.

bobwonderbuns...

Do you think that the Durable Cake that you talked about would be a good choice to use for the Wilton Bear pan. I want to do this for my grandaughter's birthday and need a more dense cake so it will hold the shape. Opinion please or anyone else if they think that this would be a good choice.


Sure! The durable cake recipe is excellent for any "standing up" type of cake. I use it almost exclusively for my sculpted cakes. And it's very easy to flavor any way you want. icon_biggrin.gif

Peridot Posted 24 Mar 2009 , 11:57am
post #118 of 130

Once again - THANK YOU bobwonderbuns! I will do the Durable Cake for the bear.

eatdessert1st Posted 24 Mar 2009 , 1:08pm
post #119 of 130

I love the Sylvia Weinstock vanilla cake. It's a big seller for me. I add the eggs all at once instead of separating them (too much trouble to do that for me!). I also brush the torted layers w/ vanilla sugar syrup.

Butter Cake
Based on Sylvia Weinstocks recipe
Fills (1) 12x3 pan or (2) 8x3 pans

2 ¼ C sifted cake flour
2 t baking powder
½ t salt
½ lb/ 8 0z (2 sticks) unsalted butter, room temp.
2 C sugar
4 large eggs
2 t vanilla (or I'll scrape 1 or 2 vanilla beans and use the seeds and call it "vanilla bean cake!)
1 C sour cream

1.Preheat oven to 350F.

2. Sift flour, baking powder, and salt

3. Cream butter in large bowl till fluffy and light in color, about 2 min. on Med. Speed.
Add sugar and cont to beat till light and fluffy.

4. Add eggs, one at a time; Add vanilla or vanilla beans.

5. Reduce speed to Low and add dry ingredients alternately with sour cream; beginning and ending w/ flour. Scrape sides of bowl and beat for 1 minute.

6. Bake till done: top should be nicely browned. Test for doneness with a toothpick- it should come out clean.

kkitchen Posted 5 May 2009 , 3:01pm
post #120 of 130

Hi,
I just wanted to share with you all my experiment. I made the Mermaid Bakery Yellow/ Vanilla Cake and I think it was yummy. I used plain old All- purpose flour. It did come out a tiny bit dense, but more fluffy. But, I think it was very good. when baked it rose beautifully with a small dome which I pressed down and it was ok. As far as flavor, I used my home made vanilla and I used 11/2 TBSP. I really think that it is tasty, great texture and yummy. I also used less sugar. We ate a lot of it last night with no icing.
Today I will try with some SMBC.
I will let you all know and post a pic, so you can see the texture. I urge you all to try it. It truly is a beautiful cake. Oh, and I used the vinegar/ milk technique. I do not think it taste like cornbread at all. Nothing weird about this cake.

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