Does anyone have one? I do use mixes for many of my cakes, but I prefer baking from scratch when I can, or at least for certain people. I'm looking got a vanilla cake that is relatively firm, that will hold up to fondant, or carving if need be.
Roland Winbeckler's French Vanilla Cake is awesome tasting and will meet your other requirements. The recipe is on tlc.com under "ultimate cake-off" recipes.
Thanks! That looks like a terrific recipe.
I have to say I tried this and I wasn't happy with the outcome. I found it heavy and stodgy. I don't know if it was the method or the fact that there was both pudding and sour cream in it. I'm still on the hunt.
I like this one so well I use it for my regular vanilla, however, I can't say how well it will do under carving. As for the fondant, I've never encountered issues with any cake not holding up well to fondant.
I do the flour substitution: omit the xantham gum and use cake flour or AP for the flour. And, of course, I omit the lemon zest and use my regular ingredients.[/url]
It's so yummy
US measurements are
2 sticks butter
1 and 1/3 cups sugar
3 and 1/3 cups AP flour
3 tsps baking powder
1/2 cup greek yogurt
Read the comments for more info.
Best to carve when it's frozen. Take the cake out the freezer left it defrost slightly for 10-15 mins then carve.