Care To Share Your Best Moist Vanilla Cake Recipe
Baking By doublecz1103 Updated 22 Nov 2014 , 7:27am by CakePrincessPE
just finished reading this thread. I can't believe i've missed it before. picked up a lot of great info. thanks for sharing everyone!
Hi just wondering will this be good for stacking ? I am making a 3 tier cake for a baby shower i am using a 8 x 3 inch, 10x3 inch and 12x3 inch pan and will be covered in fondant. How much would i need to use to make a 8x3 and 12 x 3 what temp and how long in oven? Any suggestions on what i could use under the fondant ? The cake will be out and not refrigerated. Any ideas would help.
Thank you,
A
Original message sent by love5
Hi just wondering will this be good for stacking ? I am making a 3 tier cake for a baby shower i am using a 8 x 3 inch, 10x3 inch and 12x3 inch pan and will be covered in fondant. How much would i need to use to make a 8x3 and 12 x 3 what temp and how long in oven? Any suggestions on what i could use under the fondant ? The cake will be out and not refrigerated. Any ideas would help. Thank you,:)
Did you ever get any suggestions? I'm trying to make a similar cake for a birthday party.
Can someone tell me what size cake mix you are using in this recipe? They tend to vary from 15.25 (Betty Crocker) to 18.25 (Duncan Hines). I know that some companies have only been downsizing their cake mixes for the last several years. So since this thread is from 2008 originally I wasn't sure if that was from before or after downsizing of some mixes. I read on Cake Mix Doctor that she just adds flour when the cake mix that you have been using becomes smaller packages. I just didn't know if that extra cup of flour in this recipe was because of that or if that she just adds it regardless of the size of the mix.
Bottom line ... what is the size of the cake mixes y'all are using in this recipe?
Also, I saw some people say the recipe she posted in this thread is the double but then it seems like someone else said it wasn't. I'm just looking to make a 9x13. Do I need the recipe as she posted here or half?
Thanks!
AThanks kakeladi for your moist vanilla cake recipe! just baked my 1st ever cake for my daughter's 7th birthday and everybody love it! I couldn't believed it turned out so good.Perfect vanilla cake recipe ever, I will be using this from now on,can't wait to make more cakes!
I use the following formula for all my vanilla cakes - works perfectly moist every time...
It's based on the weight of your eggs... Sorry, it's metric...But this method is so easy to remember as well, no matter what size cake you make.
Weigh eggs - eg. 3 eggs = 165g (I use large eggs)
Castor sugar = 165g
Crisco/ white margarine or butter is HALF the above weight = 82g
Mayonnaise (NOT the tangy one) is the other half of your fats= 82g
Self raising flour - 165g + (1Tbsp/ egg = 3Tbsp) - NOTE: If making chocolate cake and using cocoa, use 1 Tsbp cocoa instead of extra Tsbp of flour/ egg
Vanilla OR other essence = 1tsp/ 3 eggs
Milk = 1Tbsp/ egg = 3 Tbsp
METHOD
Cream butter/ crisco with sugar. Separate eggs and add one egg yolk at a time to creamed mix, beating thoroughly each time. Mix essence, milk and mayonnaise together. Add to creamed mixture. Beat well until all lumps disappear. Slowly add flour (cocoa) on slow speed. Mix thoroughly at high speed when combined. Whisk egg whites till stiff. Fold into creamed mixture.
I bake at lowest level in oven at 150C with a pan of water below and cover cake tin with a sheet of parchment to assist even rise and no drying out/ crusting. Above recipe normally takes about 20 minutes. Above recipe makes 12 cupcakes. I use this measurement to calculate how many eggs I then need for my cake pan sizes. Eg... 4 eggs mixture makes 6 inch pan comfortably - raising right to top of tin... 7 eggs makes 8 inch tin perfectly/ 9 eggs makes 10 inch. I also use a flower nail (on base of tin) in centre of cake batter to assist heat flow and even baking.
Let me know if any of you try this...
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