sweet_teeth Posted 27 Dec 2008 , 11:46pm
post #1 of

Hi all icon_smile.gif

I am about to make this delicious sounding cake..

http://www.cakecentral.com/cake_recipe-4313-vanilla-butter-cake-from-the.html

And was wondering if anyone has used buttermilk instead of the "vinegar and milk" method in this recipe. I never gets as good of results when I make buttermilk w/ regular milk and vinegar and I have extra buttermilk on hand anyway. I don't want to mess with the recipe the first time trying it... so i'm seeking the opinion/experience of you all icon_smile.gif

Thanks!

33 replies
bobwonderbuns Posted 28 Dec 2008 , 12:15am
post #2 of

Well I haven't tried this but I'm guessing that 1 Cup buttermilk could be substituted for the milk and vinegar portion of the recipe only because milk and vinegar is the recommended substitute if you don't have buttermilk on hand. Try it and let us know how it turns out. Hope that helps some! icon_biggrin.gif

ceshell Posted 28 Dec 2008 , 12:27am
post #3 of

I have tried the recipe, but I am not sure which method I used. I just recall that I didn't care for the cake, I didn't find it flavorful enough. Maybe I *did* use the vinegar method and that's why I didn't find it flavorful enough? Hopefully you will like it, and I agree, why not just try it with the buttermilk?! I doubt it will create poor results since that IS the faux-buttermilk method, as you've both mentioned.

If you decide this cake isn't The One (lol), I highly recommend the Rebecca Rather/Pastry Queen "White on White Buttermilk Cake" - it's fantastic! Normally I don't even bother eating white cake, it's not worth the calories, but this one changed my mind. thumbs_up.gif

bobwonderbuns Posted 28 Dec 2008 , 12:29am
post #4 of

Ceshell do you have that Rebecca Rather White on White Buttermilk cake recipe? Or a link to it? It sounds delicious (and I HATE white cake!) icon_rolleyes.gificon_biggrin.gif

sweet_teeth Posted 28 Dec 2008 , 12:34am
post #5 of

Thanks for the tips. I'm on a never ending quest for classic scratch recipes for yellow and white cakes.. so I figured I should try that Mermaid bakery one. But now I may just have to try the white cake.. icon_wink.gif

bobwonderbuns Posted 28 Dec 2008 , 12:37am
post #6 of

Hey Alexandra if you're on that quest let me share my experience with the Sylvia Weinstock yellow cake: I found it tastes delicious, but it doesn't bake consistently. Sometimes it bakes up just right and sometimes it's too dry. That's why I quit using it. Hopefully if you try it you will have better luck but I thought I'd share my experience with you. icon_smile.gif

Children Posted 28 Dec 2008 , 12:38am
post #7 of

Well I cannot stand white cake....I'm a chocolate lover myself, BUT the cake by Mermaid bakery is awesome! I have used the vinegar and milk method and I'm not certain but I think I even used just milk once because I was out of vinegar and have always had great results. HTH.

sweet_teeth Posted 28 Dec 2008 , 12:49am
post #8 of

Thanks bobwonderbuns... that was next on my list! I need a consistent recipe so that might not be the recipe for me. I've been playing around with the idea of baking a bunch of the same type of cake but different recipes and having a bake off. So right now i'm just trying to find some good ones to use.

I've been a 70% box cake baker and while I don't think there is anything wrong with that.. I feel the need to find some amazing scratch recipes as well.. and am trying to slowly convert to a scratch baker icon_smile.gif

Thanks again everyone

bettinashoe Posted 28 Dec 2008 , 12:58am
post #9 of

I'm going to share my very favorite white cake recipe with you as it has never failed me and has converted true white cake haters into lovers!

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.

I've made the buttermilk and vinegar/milk white cakes before but I really prefer this recipe over any other.

ceshell Posted 28 Dec 2008 , 1:16am

I tried the Sylvia Weinstock one too, I thought it was okay. None I've tried have knocked my socks off like the RR recipe (but I understand, we all have different taste buds). It can currently be found here http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/ >>I don't use the JD buttercream, just the cake recipe.

My tip: I kept having bad results with the recipe until I started weighing my flour...turns out my measuring method left me short by about 3 tbsp per cup so no wonder my cakes kept shrinking! Once I started weighing, it baked up flawlessly each time.

mcdonald Posted 28 Dec 2008 , 1:33am

I am so not a white cake eater... always dry tasting to me. I haven't tried any of these recipes but will have to give them a try to see if I can be converted.

vickymacd Posted 28 Dec 2008 , 2:16am

bettinashoe~ I'm ONLY a white cake lover. I personally hate choc. cakes, but find I'm making those all the time as everyone loves them but me!

I'm definately going to try your recipe as I'm always searching for better white cake recipes.
Thanks for sharing it!

CakesByLJ Posted 28 Dec 2008 , 3:30am

I am totally addicted to the Vanilla Butter cake from Mermaid Bakery.. I use only whole buttermilk in it, and I add one tsp good vanilla, and one tsp cream bouquet for a recipe. I also use cake flour instead of AP... (10 1/2 oz to be exact icon_smile.gif ) There, that is the final recipe I ended up with after several tweakings.. Bake this up and you will love the results...... thumbs_up.gif

CakesByLJ Posted 28 Dec 2008 , 3:43am
Quote:
Originally Posted by bobwonderbuns

Hey Alexandra if you're on that quest let me share my experience with the Sylvia Weinstock yellow cake: I found it tastes delicious, but it doesn't bake consistently. Sometimes it bakes up just right and sometimes it's too dry. That's why I quit using it. Hopefully if you try it you will have better luck but I thought I'd share my experience with you. icon_smile.gif




I loved the taste and texture of this cake right from the oven, but it dried it badly by the next day. I gave it two tries and both times same result... icon_sad.gif

CakesByLJ Posted 28 Dec 2008 , 3:49am
Quote:
Originally Posted by ceshell

None I've tried have knocked my socks off like the RR recipe (but I understand, we all have different taste buds). It can currently be found here http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/ >>I don't use the JD buttercream, just the cake recipe.




ceshell and I both agree on this one... icon_biggrin.gif I love this cake as well.. ceshell also gets credit for introducing me to Neilson-Massey Vanilla... for which I am so thankful.... thumbs_up.gif

sweet_teeth Posted 28 Dec 2008 , 5:19pm

Thank you everyone for the tips!!

I ended up making the mermaid bakery cake with real buttermilk, and the final product is good, and pretty moist, but I do think it needs more flavoring. I did 1tsp vanilla.. maybe I will do two, or the 1tsp vanilla, and 1tsp creme bouquet as suggested.

I can't wait to try the white cakes icon_smile.gif

steplite Posted 28 Dec 2008 , 6:12pm

I like the Yellow cake recipe on www.wrenscottage.com If you click on the bottom of the page to "From Karen's Kitchen" It takes you to a great site with lots of good recipes. The "Yellow cake recipe is made with Buttermilk and It uses the reverse creaming method.

alliebear Posted 28 Dec 2008 , 6:35pm

im also on a search for good scratch recipes it seems there are so many out there and its hard to know which ones are keepers and which ones are duds. i was wondering if anybody has tried this recipe http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx. it has gotten good reviews but you never know.

ceshell Posted 29 Dec 2008 , 6:14am

alliebear, for some reason your link didn't work - here it is again; I think your period (to end the sentence) got caught up in the link: http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx

I haven't tried that recipe btw. Once I found the RR recipe I stopped trying new white cakes thumbs_up.gif

alliebear Posted 29 Dec 2008 , 6:27am

my list of test recipes is growing... icon_smile.gif thanks for the links

dandelion56602 Posted 26 Jan 2009 , 12:38am

Ok ceshell, another cake you've gotten me interested in. However, I LOVE the Mermaid Bakery cake.

I did pm moxey2000 last year & she said she's had great results adding 1/4 c additional milk & 1 box of pudding. It was even MORE out of this world. I made it w/ a box of coconut pudding & my dh couldn't stop eating it. I do add a little more flavoring though b/c I love flavor.

jillyb Posted 17 Feb 2009 , 4:39am

So obviously I'm a newbie icon_redface.gif but what is creme bouquet?

ceshell Posted 17 Feb 2009 , 7:34am

Hi jillyb, and welcome to CC! Creme bouquet is a flavoring sold in a bottle, much like vanilla but it has its own distinct flavor. I've read it described as citrusy with hints of almond and butter. I actually bought some but then realized I bought the wrong brand and have been afraid to use it icon_rolleyes.gif. If you go to the CC search function and type in creme bouquet, and then select "Search for all terms" and also "restrict search to topic title only" you will find lots of info about the stuff, including where to purchase and how to make your own. I just did that and found three pages of search results! thumbs_up.gif

jillyb Posted 17 Feb 2009 , 8:13pm

Thank you very much ceshell!!

jillyb Posted 19 Feb 2009 , 9:33pm

Ok so I used the Mermaid Bakery recipe for cupcakes. Any they keep sinking in the middle! Is it this recipe you think can it not be used for cupcakes? I even tried all the cupcake secrets that I on found on this site to get the dome but none of it worked!! UGGG! Can anyone on this thread help? Maybe I will start a new thread under the cupcake section...unless those with experience on this recipe have any ideas. Thank you!

CakesByLJ Posted 19 Feb 2009 , 9:38pm

jillyb, you are not alone... As much as I love this recipe for layer cakes, it refuses to bake a nice cupcake for me... icon_confused.gificon_sad.gif I cannot give a reason either; it just doesn't... icon_cry.gificon_cry.gif

jillyb Posted 19 Feb 2009 , 10:04pm

pheww!! That is good to hear....that I am not alone. So you don't have problems with it sinking or any other issues when you use it as a cake? I have only tried it as cupcakes...they do taste awesome!!! so I guess I will just make sure this recipe is used for cakes only. Thanks again!!

dandelion56602 Posted 19 Feb 2009 , 10:56pm

I read on a thread recently that filling them too much w/ some scratch recipes will result in a sunken center. I have the same issue w/ Hershey's. How much sinking are you talking? Mine just end up close to flat, not a hole in the center.

jillyb Posted 20 Feb 2009 , 2:42pm

they are sunken in the middle not an actual hole but a nice indention. I fill with the scratch recipe about 3/4 full...is that to much?

dandelion56602 Posted 20 Feb 2009 , 4:08pm

Try 2/3 full. I get an ice cream scoop & it's ALMOST 1/4 oz--I guess it's 1/4 oz, but some batter stays in the scoop (I weighed my pan w/ the batter). If you try it tell us how it works. I now just read the posts in secret to great domes & that's where I saw the tip

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