Vanilla Cake

Baking By mystsparkle Updated 6 Feb 2012 , 11:49am by AnnieCahill

mystsparkle Posted 6 Feb 2012 , 2:58am
post #1 of 8

I've been trying a few diff recipes for my 'go to' vanilla cake/cupcake. When a recipe tastes 'bland', what item do you adjust? My latest recipe i tested was from on here 'vanilla bean cake'. I did everything exactly to recipe, except I didn't have access to vanilla beans, so i used vanilla extract in place of it. But it tasted bland..thinking maybe not enough extract? and it seems maybe it wasn't 'sweet' enough. Any thoughts? or maybe your go to vanilla recipe?? Thanks everyone!

7 replies
fearlessbaker Posted 6 Feb 2012 , 3:14am
post #2 of 8

I am having the same problem. Last one I used 2 beans and extract-not super market extract. Next time I am trying emulsion. I am in the process of making my own extract. BTW, I get the beans from Penzy's. So far, they are the best I have come across.

kmstreepey Posted 6 Feb 2012 , 3:23am
post #3 of 8

I would increase the vanilla. Try using vanilla bean paste. It has a slightly richer flavor and I often use it in my own vanilla/white cake recipe. Otherwise I use homemade vanilla extract. I also use a tiny (1/8 tsp) of pure almond extract to enhance the flavor. It's not enough to add a distinct almond flavor but, rather, it adds a little boost to the overall flavor profile. I also have found that the butter used makes a slight difference. I use Kerrygold and I like the flavor better than Land-O-Lakes, which I used to use.

tigachu Posted 6 Feb 2012 , 3:34am
post #4 of 8

I would agree that your butter makes a difference but I think using vanilla bean paste and a strong homemade vanilla extract will boost the vanilla flavor instantly. Better butter def. goes a long way. Using a bit of vanilla powder doesn't hurt either icon_wink.gif

HTH and good luck thumbs_up.gif

fearlessbaker Posted 6 Feb 2012 , 3:36am
post #5 of 8

This is interesting. I forgot to mention that I did use the paste and found it didn't do much overall. I have used both Land of Lakes and Trader Joe's butter and didn't note any difference. Next time I will try Kerry Gold and/or Plugo. I think you may have something though by adding almond extract. I am going to try that. I often wonder how many of us here are home bakers and don't sell cakes but still make a recipe over and over until we get what we want.

zespri Posted 6 Feb 2012 , 4:57am
post #6 of 8

If a recipe calls for a teaspoon of vanilla, I use a tablespoon. I like the vanilla to be strong.

Also I sometimes find leaving vanilla cakes to sit for a while helps their flavour develop, maybe you were tasting too early?

FromScratchSF Posted 6 Feb 2012 , 5:08am
post #7 of 8
Quote:
Originally Posted by zespri

If a recipe calls for a teaspoon of vanilla, I use a tablespoon. I like the vanilla to be strong.

Also I sometimes find leaving vanilla cakes to sit for a while helps their flavour develop, maybe you were tasting too early?




thumbs_up.gif

AnnieCahill Posted 6 Feb 2012 , 11:49am
post #8 of 8

Yes, definitely let it age for a day before you try it. Also, you can try adding a small amount of ginger or even a couple of tablespoons of alcohol (bourbon for example) to the batter to enhance the flavor profile.

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