crushed Posted 7 Mar 2012 , 6:11pm
post #1 of

IS AMAZING!!

I've made it a few different ways (she has options in her recipe) and every way came out tasting wonderful. The cake is moist and flavorful. The cupcakes don't pull away from the wrappers. I see threads started all the time complaining about having a hard time finding a good scratch cake recipe. Look no further, people. I've tested multiple different recipes and this hits it on the head.

Visit her blog for the recipe.

60 replies
Karema Posted 7 Mar 2012 , 6:58pm
post #2 of

Who's blog? where is it?

tigachu Posted 7 Mar 2012 , 7:05pm
post #3 of

this is her post with the recipe:

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

I haven't tried it yet but will very soon. She is awesome and I am an avid follower of her blog.

Karema Posted 7 Mar 2012 , 8:52pm
post #4 of

Thank you so much for this post I just posted on this forum asking for help to make a yellow cake. I will be trying this recipe this weekend.

Gerle Posted 7 Mar 2012 , 9:11pm
post #5 of

I, too, have made this cake and it is absolutely delicious!! It is the best white cake I've tried and it's the one I use every time I make a white cake. I use it for cake and cupcakes and get wonderful results. She put a lot of time and research into this recipe and I thank her for it (in my mind, of course) each time I use it! I also follow her blog. I've learned a lot from her and scp1127 when it comes to good cake/cupcake recipes, frostings and fillings. Any time I see their names on a post, I'm there reading it to see what else I can learn from them! I'm so glad there's lots of CCers like them to learn from.

tigachu Posted 7 Mar 2012 , 9:41pm
post #6 of
Quote:
Originally Posted by Gerle

I I also follow her blog. I've learned a lot from her and scp1127 when it comes to good cake/cupcake recipes, frostings and fillings. Any time I see there names on a post, I'm there reading it to see what else I can learn from them! I'm so glad there's lots of CCers like them to learn from.




Ditto! I, too have learned so much from scp1127, fromscratchsf, leah_s, costumeczar, MimiFix and Linda about scratch baking. My grandmother, sister and I are the ONLY people left in our family who exclusively bake from scratch. I really appreciate all of their help

mystsparkle Posted 7 Mar 2012 , 11:13pm
post #7 of

I would like to try this tonight...it says 6oz of egg yolks...I came up with 9 egg yolks....Does that seem right? Or is that alot? What did you all who've tried it came up with if you could tell me? Thanks!!

Gerle Posted 7 Mar 2012 , 11:59pm
post #8 of

From reading her post on her blog, it seems that it does take a lot of egg yolks. I personally have only made this cake with egg whites. If you are using a digital scale and it comes out to 6 oz with 9 yolks, I'm sure it's correct, but hopefully someone else who has tried it will let you know for sure. I'm curious, too, in case I do make this cake with yolks instead of whites.

Gerle Posted 8 Mar 2012 , 12:03am
post #9 of

Tigachu, you are sooo right! There are so many others -- too many to mention -- that have always been so helpful. That's the great thing about CC! If not for their willingness to share, I wouldn't have learned as much as I have -- but I still have a long way to go!!!

Goreti Posted 8 Mar 2012 , 12:05am

Thanks for sharing the info. I have used her recipe for SMBC and have not used anything else since. Will be trying the cake soon.

mystsparkle Posted 8 Mar 2012 , 2:53am

I just made the batter and got about 5 cups...Do you think it'd be okay to double or triple the batter if I need more at once?

FromScratchSF Posted 8 Mar 2012 , 3:57am

Aw shucks people! How sweet of you! Thanks for the love, you all made my night icon_biggrin.gif

And I'm so glad you love the recipe!

Jen

FromScratchSF Posted 8 Mar 2012 , 3:58am
Quote:
Originally Posted by mystsparkle

I just made the batter and got about 5 cups...Do you think it'd be okay to double or triple the batter if I need more at once?




Yup - you should have no problems!

Bridgette1129 Posted 8 Mar 2012 , 4:11am
Quote:
Originally Posted by mystsparkle

I would like to try this tonight...it says 6oz of egg yolks...I came up with 9 egg yolks....Does that seem right? Or is that alot? What did you all who've tried it came up with if you could tell me? Thanks!!




Each large egg is about 2 oz, 1 oz for the white and 1 oz for the yolk.

Bridgette1129 Posted 8 Mar 2012 , 4:13am
Quote:
Originally Posted by FromScratchSF

Aw shucks people! How sweet of you! Thanks for the love, you all made my night icon_biggrin.gif

And I'm so glad you love the recipe!

Jen




I, too, appreciate all you willingly helping us. I'm always so amazed by how much info you guys share! icon_smile.gif

mystsparkle Posted 8 Mar 2012 , 4:25am

Thanks!

crushed Posted 8 Mar 2012 , 7:21am

Mystsparkle - When I made it with all yolks, I ended up with 9 yolks as well. My yolks ran about .75 oz each.

tigachu Posted 5 Jul 2012 , 7:18pm

I just made the white cake version and it is awesome!

ibeeflower Posted 5 Jul 2012 , 7:35pm
Quote:
Originally Posted by tigachu

I just made the white cake version and it is awesome!




So you didn't use egg yolks...just the whites?

pmarks0 Posted 5 Jul 2012 , 7:51pm

I love this recipe and have made both the white and yellow versions. I prefer, by far, the white cake with all egg whites over the all egg yolk version.

If you don't know what to do with the extra yolks, you can make ice cream or freeze them.

ibeeflower Posted 5 Jul 2012 , 7:55pm
Quote:
Originally Posted by pmarks0

I love this recipe and have made both the white and yellow versions. I prefer, by far, the white cake with all egg whites over the all egg yolk version.

If you don't know what to do with the extra yolks, you can make ice cream or freeze them.




is the white cake like the box white cakes? I miss the crumb and look a boxed white cake gives but I love baking from scratch too much!

pmarks0 Posted 5 Jul 2012 , 8:04pm

I can't really answer that as I rarely use a box mix. But it's light, fliuffy and moist. It's a lovely cake.

tigachu Posted 5 Jul 2012 , 8:58pm

I used the yolks to make custard and filled the cupcakes with it. My co-workers described it as biting into a cloud. I, personally, have never bitten into a cloud myself but the only other way I can describe it is very fluffy, light, moist, and flavorful. Everything I could ask for in a white cakeicon_smile.gif. I am not sure how it compares to a box mix because I don't eat them or make them. I seriously ended my search for the perfect white cake last night after I tasted this one. I am soooo picky about my cake and I am very pleased with this one. HTH

AlicesMadBatter Posted 7 Dec 2012 , 5:28pm

I really want to try this recipe but I am too lazy to try a recipe that requires the use of a kitchen scale : /   LOL!  I know so many blogs that swear by this type of measuring for baking but I have yet to take the leap.  The fact that this recipe keeps coming up as the perfect recipe really wants to make me try it.   Can you interchange the liquid? Sometimes I use apple cider or egg nog over the holidays to get a more festive holiday cake flavor.

BakingIrene Posted 8 Dec 2012 , 4:54pm
Quote:
Originally Posted by AlicesMadBatter 

I really want to try this recipe but I am too lazy to try a recipe that requires the use of a kitchen scale : /   LOL!  I know so many blogs that swear by this type of measuring for baking but I have yet to take the leap.  The fact that this recipe keeps coming up as the perfect recipe really wants to make me try it.   Can you interchange the liquid? Sometimes I use apple cider or egg nog over the holidays to get a more festive holiday cake flavor.

The reason for the success and excellent quality of the recipe is the use of the kitchen scale.

 

They now sell digital scales for about $15 that are nice to use.

pbuder Posted 9 Dec 2012 , 9:58pm
Quote:
Originally Posted by AlicesMadBatter 

I really want to try this recipe but I am too lazy to try a recipe that requires the use of a kitchen scale : /   LOL!  I know so many blogs that swear by this type of measuring for baking but I have yet to take the leap.  The fact that this recipe keeps coming up as the perfect recipe really wants to make me try it.   Can you interchange the liquid? Sometimes I use apple cider or egg nog over the holidays to get a more festive holiday cake flavor.

I much prefer cooking with a scale then with having to use measuring cups. You don't have to worry if you've over packed your cup or if you need to scoop and then sift your flour or sift and then scoop. It weighs the same no matter what.

AlicesMadBatter Posted 26 Feb 2013 , 6:07pm

Has anyone ever tried this with brown sugar? Looking to make a brown sugar cupcake to use during the fall for apple and pumpkin flavored cupcakes. Or even as a chocolate chip cookie dough cupcake.

anavillatoro1 Posted 8 Mar 2013 , 5:09pm

AI am going to make this thank you fromscrachsf

Krypto Posted 9 Mar 2013 , 11:41pm

FromScratchSF, do you make any adjustments when making cupcakes? Your recipe works perfect for cakes but sometimes the cupcakes turn out almost too "light". Also, I get about 36 cupcakes per recipe because they rise so high. Is this normal? It is my favorite white/yellow cake recipe. Thank you so much for sharing your knowledge with everyone! icon_smile.gifbirthday.gificon_smile.gif

FromScratchSF Posted 10 Mar 2013 , 3:55am

Hi!  No I don't make any adjustments when making cupcakes.

 

I've never tried it with brown sugar, I wonder how it will work!  Someone, please try it and report back icon_lol.gif

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