sweetcakes13 Posted 2 Jun 2010 , 4:33pm

I have tried a few different vanilla cake recipes, and can't say that I love any of them. They all tended to be on the dry side. Help! Does anyone have a never fail recipe they'd like to share?

24 replies
prterrell Posted 2 Jun 2010 , 4:35pm

It's not the recipes that are the problem. You're not using correct technique.

brensmom12 Posted 2 Jun 2010 , 4:39pm

The WASC and variations have never failed. Very moist and great flavor. I used to be a "only scratch" baker, but have really liked the moistness and consistency of these recipes.

Catherine

alec1124 Posted 2 Jun 2010 , 4:44pm

I don't have a scratch recipe, but I absolutely love Betty Crocker's French Vanilla box cake. I get so many rave reviews from that one. I never tell that it's not from scratch!

sweetcakes13 Posted 2 Jun 2010 , 4:47pm

I appreciate your input, and you may be right about technique. However, I have tried it all, even under baking and I am still not happy with the result. I get perfect results on every other flavor, just haven't found a vanilla recipe that brings a result to meet my standards.

icer101 Posted 2 Jun 2010 , 4:57pm

So many on this site, raves about silvia weinstock"s yellow cake. Got the recipe , but haven,t tried it yet. Don,t know it is posted here, if not. Then just check it out on the internet. It is there, i know. I,m sure , you know what you are doing. You just haven,t found the recipe you like so far.Hope you do.

Edit Posted 2 Jun 2010 , 5:00pm

Try the White on White buttermilk cake from Rebecca Rather (The Pastry Quenn), somebody posted the recipe on this site or you can try to Google it. It's very moist and has excellent flavor.

nonilm Posted 2 Jun 2010 , 5:03pm

People always comment on how moist my cakes are when I use a white Pillsbury cake mix (pudding already in the mix). I haven't had the same luck with Duncan Hines or Betty Crocker mixes.

Also be sure to not overbake, my tester has a few moist crumbs when I pull the cake from the oven. As soon as cake is cooled I cover with saran wrap and store in the refrigerator until I decorate.

I often use a jam as a filling for my white cakes and it helps to keep the cake moist because it almost soaks into the cake instead of staying as a discreet layer.

Good luck on your quest!

luddroth Posted 2 Jun 2010 , 5:12pm

I love Toba Garrett's recipe, Moist Yellow Cake, from "The Well Decorated Cake".

aej6 Posted 2 Jun 2010 , 5:18pm
Quote:
Originally Posted by prterrell

It's not the recipes that are the problem. You're not using correct technique.




What is the correct technique?

kellikrause Posted 2 Jun 2010 , 5:23pm

personally I like the super enhanced cake recipe on this site way better then the WASC but that is personal opinion. I also pull my cakes with crumbs on the tester because I feel like there is a small amount of carry-over cooking going on. Also, don't mix your cake on full speed. I use speed 2 on the kitchenaid stand mixer, if you over beat you could get dry, crumbly cake. Good luck in your quest for the best cake....that just means you have to (for the sake of good cake) taste test many icon_smile.gif

KristasKakes78 Posted 2 Jun 2010 , 5:26pm

I love the "durable cake for 3d and wedding cakes".the recipe is in the most saved section. I have a french vanilla one in the oven as I type.
I use a french vanilla mix (duncan hines or betty crocker) and vanilla pudding mix. It is moist and tasty every time.

babykonst Posted 2 Jun 2010 , 5:29pm
Quote:
Originally Posted by alec1124

I don't have a scratch recipe, but I absolutely love Betty Crocker's French Vanilla box cake. I get so many rave reviews from that one. I never tell that it's not from scratch!




no offence, but cracking a few eggs and pouring in water and oil......and YOU get the rave reviews??? icon_confused.gif and you never tell ppl its not from scratch????

sweetcakes13 Posted 2 Jun 2010 , 5:53pm

Thank you all so much! I appreciate all of the suggestions, both boxed and scratch! So much helpful info, I'm sure I'll find something I like here. Looks like I have a lot of taste testing ahead of me, so much for my diet...icon_smile.gif

JaeRodriguez Posted 2 Jun 2010 , 5:56pm

Google Sylvia Weinstock's Classic Yellow Cake and you'll find the recipe! I love it, and I haven't ever had a problem with it being dry! HTH!

prterrell Posted 3 Jun 2010 , 12:11am
Quote:
Originally Posted by aej6

Quote:
Originally Posted by prterrell

It's not the recipes that are the problem. You're not using correct technique.



What is the correct technique?




Correctly measuring ingredients.
Making sure ingredients are at correct temperature.
Creaming butter and sugar to correct consistency.
Building emulsion with addition of eggs in correct manner.
Building the protein structure of the cake by mixing long enough after flour has been added but not so long as to make cake tough.
Making sure leavening is fresh.

Seriously, if every scratch recipe you try comes out wrong, then you have to look at the common factor: you the baker must not be doing things correctly.

Building a scratch batter is not the same as baking a box mix or doctoring a box mix.

sweetcakes13 Posted 3 Jun 2010 , 1:28am

See there.... that's the thing, every scratch recipe I use does not come out wrong. I only bake from scratch. Just tried a few vanilla ones that I didn't like. If you bake as much as it seems you do, then you have to understand that finding the right recipe is key. Thanks for your help. And thanks to everyone else that gave me some really great suggestions!!!!

mygirlssweet Posted 3 Jun 2010 , 1:51am

I love the MOIST Vanilla Cake recipe in the recipes section. I use a little less sugar since I found it a little sweet. But it was very moist and now my favorite vanilla cake recipe.

LindaF144a Posted 4 Jun 2010 , 1:48am
Quote:
Originally Posted by sweetcakes13

See there.... that's the thing, every scratch recipe I use does not come out wrong. I only bake from scratch. Just tried a few vanilla ones that I didn't like. If you bake as much as it seems you do, then you have to understand that finding the right recipe is key. Thanks for your help. And thanks to everyone else that gave me some really great suggestions!!!!




Are you saying you don't like the taste? Is it not a strong enough vanilla flavor? Are they dry? You don't like the texture?

What recipes have you tried? You don't have to list the exact recipe, but if you give names of books, websites, etc. where you have tried recipes it might be a start.

If you don't feel it has a strong vanilla taste, you can try adding the see of a vanilla bean or vanilla bean paste to a recipe. I add a tablespoon of vanila been paste. It brings out the flavor of the vanilla.

If it's something else about a vanilla cake recipe you don't like, can you be more specific? Thanks.

sweetcakes13 Posted 4 Jun 2010 , 2:14am

It was just not coming out as moist as I like. Or I guess the texture, some a little too dense. But today I tried the sylvia weinstock recipe. Seems like it might be a winner. I'll see tomorrow when the cake is served.

confectionsofahousewife Posted 4 Jun 2010 , 2:17am

Have you tried any recipes from The Cake Bible? You didn't indicate whether you were looking for a white vanilla or a yellow vanilla but I have been pretty pleased with her Downy Yellow (I think thats its name) cake recipe. I haven't tried her recipe for white cake yet.

I also like A Better White Scratch Cake recipe from here.
http://cakecentral.com/recipes/2165/a-better-white-scratch-cake
Some people find it a bit tempermental but it works well for me.
HTH!

Maria925 Posted 4 Jun 2010 , 2:41am

I too struggled with the yellow cake one, I think that is a flavor that many people struggle with. All my other cake flavors are wonderful. But after testing numerous recipes, I also tried Sylvia Weinstock's original and LOVE it!!! It is my "go to" now.

Also, sometimes it's just a matter of taste too. What one person considers to be a great yellow cake, others may not like.

sweetcakes13 Posted 6 Jun 2010 , 7:54pm

Ok everyone, I tried Sylvia Weinstock's recipe, and I think this might be the one. Will try the others too, but I was very happy with the result. Nice texture, good flavor and moist! Yay!

majormichel Posted 6 Jun 2010 , 9:02pm

For a moist cake, all you need to do is mix the butter and sugar together until it turns pale in color about 8-10 mins. This method incorporate the air bubbles which will result in a mosit and fluffy cake.

JaeRodriguez Posted 6 Jun 2010 , 10:27pm

Yay, I'm glad you liked it! It's a favorite for us!

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