mypinkbakery Posted 26 Nov 2013 , 10:51pm
post #1 of

AHello lovely people!..i am desperately in need of a melt in ur mouth to die for sponge or butter cake recipe!.that will work well with any flavor!..i am honestly tired of using the wasc recipe plus it always has this distinct taste from the box mix I guess...I hope I am not asking too much?..thanks! :)

9 replies
mypinkbakery Posted 27 Nov 2013 , 9:51pm
post #2 of

ANo responses? :(

MBalaska Posted 27 Nov 2013 , 10:58pm
post #3 of

never made a sponge cake (and I miss Twinkies more than I can say).

I make scratch butter cakes, but it doesn't melt in your mouth.   I've posted the recipe before:

2 - 8" or 2 - 9" rounds

 

6 oz.   BUTTER  (soft)  

13 oz. SUGAR    (gran.)

 

      Beat together for five (5) mins. On Med.

 

4    EGGS    (lg.)

2 tsps. VANILLA  EXTRACT        

 

      Add: & beat on low for a few seconds to combine. Scrape bowl.  Beat on Med. 3 mins.

 

9 oz.    FLOUR A.P.    (sifted)

¾ tsp. BAKING POWDER

½ tsp. SALT

 

      Sift flour in bowl, add BP & Salt. Stir with whisk.

 

½ cup SOUR CREAM  

½ cup WHOLE MILK  

 

Add flour alternately with milk & sour cream. On Low.

1/3 flour,   milk,   1/3 flour,  sour cream,  1/3 flour.

 

Mix on medium for two minutes. 

Bake at 350 until done, start checking at 15 mins.

MBalaska Posted 7 Jan 2014 , 1:59am
post #4 of

dominique123   the recipe is here

mypinkbakery Posted 9 Jan 2014 , 6:22am
post #5 of

AOk thanks Mbalaska!

MBalaska Posted 11 Jan 2014 , 8:31am
post #6 of

Quote:

Originally Posted by MBalaska 
 

never made a sponge cake (and I miss Twinkies more than I can say).

I make scratch butter cakes, but it doesn't melt in your mouth.   I've posted the recipe before:

2 - 8" or 2 - 9" rounds

 

6 oz.   BUTTER  (soft)  

13 oz. SUGAR    (gran.)

 

      Beat together for five (5) mins. On Med.

 

4    EGGS    (lg.)

2 tsps. VANILLA  EXTRACT        

 

      Add: & beat on low for a few seconds to combine. Scrape bowl.  Beat on Med. 3 mins.

 

9 oz.    FLOUR A.P.    (sifted)

¾ tsp. BAKING POWDER

½ tsp. SALT

 

      Sift flour in bowl, add BP & Salt. Stir with whisk.

 

½ cup SOUR CREAM  

½ cup WHOLE MILK  

 

Add flour alternately with milk & sour cream. On Low.

1/3 flour,   milk,   1/3 flour,  sour cream,  1/3 flour.

 

Mix on medium for two minutes. 

Bake at 350 until done, start checking at 15 mins.

 

Oops bit of a typo here, my minions have kidnapped my finger control panel again......

start checking at 35 mins.

celiazumbach Posted 8 Feb 2014 , 9:33pm
post #7 of

AThank you for sharing this recipe. I found by sheer research and made it. I have been baking for many years but have never wanted to eat the mixture straight from the bowl as much as this one. And when it is cooked it is DIVINE

MBalaska Posted 8 Feb 2014 , 11:40pm
post #8 of

Celiazumbach: That's wonderful news!  So glad it worked for you.  Butter cakes are the most difficult for me.

It took a lot of experimentation to get this right.

AZCouture Posted 26 Feb 2014 , 2:14am
post #9 of

AMmmm, I haven't had a cake with sour cream in it in a long time. Adds a little zing. Think I'll try this next time I have a free afternoon.

TheNerdyBaker Posted 26 Feb 2014 , 2:32am

I was going to chime in with a recipe from Jennifer Bratko, but she has actually updated her blog page recently with a link to purchase the recipe from Etsy rather than just having it listed on her blog.

 

I would highly HIGHLY recommend picking it up once it has gone live on Etsy.  It is by far the best white/yellow/butter cake recipe I have ever had.

 

For the sake of professionalism, I am not going to repost the recipe here as she wishes it to be purchased, but you might be able to find a few posts about it floating around CC.

 

Good luck!

 

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

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