After trying out several different yellow cake recipes, which always turned out dry I decided to play around until I got a moist very flavorful yellow cake. I use Vanilla, Butter Nut extract by McCormick because it gives the cake a very rich flavor. This is my most requested cake flavor. It is very moist and is great for carving.
***I know that Vanilla, Butter Nut extract is also sold by Bakers Kitchen if you have problems finding McCormicks***
- 1½ Cups Unsalted Butter, softened
- 2 Cups Sugar
- 5 Eggs
- 1 Tsp. Salt
- 2¾ Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1 Tbsp. Vanilla, Butter Nut Extract
- 1¼ Cups Whole Milk
- Preheat oven to 350.
Prepare 2- 8” or 9” cake pans with wax paper sprayed with baking spray.
In a stand mixer beat butter and sugar on medium speed until light and fluffy, about 10 min.
In the meantime in a small bowl sift together all dry ingredients.
Add in extract and eggs, 1 at a time and beat after each egg. Beat until fluffy about 8 min.
Now alternately add flour and milk to butter mixture. Once it is all incorporated beat on high speed for 30 seconds. Remove from mixer and do a quick stir with a spoon. Evenly divide batter between to 2 pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a couple crumbs attached. Let cool in pans for 30 minutes than transfer to a cooling rack and cool for 10 more min. While still warm wrap in plastic wrap and let sit overnight. Frost the cake the day after baking. ***When I use this cake for carving I always place it in the freezer for a few hours or overnight, and carve when it is still partially frozen. I than fill the cake and give it a crumb coat, wrap it in plastic wrap until it is completely thawed than decorate as needed.*** This cake freezes extremely well if wrapped properly-2 layers of plastic wrap, than covered in foil. I have actually froze the cake up to a month ahead of time, at it still tasted fantastic.
sounds good i will have to try soon... have u made cupcakes with this? Any, foll proof choclate recipe u use of the same kind?
please email me if possible
thank-you so much for this, I need to try this one. will this cake hold well with BC and MMF?thx
I am so glad you shared this recipe. I just put a post out there today saying I needed a wonderful vanilla cake. I have to make one this next week so I will be trying out your recipe. Thank you so much.
I make this into cupcakes all the time. I have even turned this into a coffee cake.
JUST NOTICED I MADE A LITTLE MISTAKE WITH COOLING TIME IN THE PAN IT SHOULD BE 15 MINUTES NOT 30. This cake holds BC and MMF very well. I do have a several more cake recipes including a chocolate cake I will be posting shortly.
Thanks for sharing this. Sounds great I will have to try it.
Thank you for posting this!! I am just starting out and can't wait to try this!
I am going to try this cake. I love the Mccormick Vanilla Butternut and have been using for 15 years in my BC icing, but have trouble finding it. I called MCormick Customer Service and they were very helpful in telling me all the places in my zipcode to buy the flavoring. I also have a customer that is allergic to nuts and found out it is actually "nut free" and can be used for those with nut allergies. I asked if they would sell it in a bigger bottle though. They only sell in 2oz bottle. My Food Lion grocery store carries it for approx. $3.50. I think the "Superior" brand sold at my decorating syupply store is close to the same taste, but the Mccormick is better.
Can I substitute the flour for cake flour? And do I have to divide the yolks and whites or just blend the whole egg one by one? Does this recipe work for stacking cakes?
I have never tried it with cake flour so I don't know how it would turn out. Just mix the whole egg in. The cake works great for stacking and carving.
I just tried BK's vanilla, butter nut extract-it is ok, But McCormick is what I always use and will only use.
This recipe should be taken off CC immediately. (Unless they want to be held responsible for all the injuries and deaths due to over deliciousness.)
I made this last night and as I was trimming down the top, I found myself wanting to level the cake more and more, not because it came out mis-shapen, but because I needed an excuse to eat more of the shavings. It's moist but firm, buttery and sweet in the best way possible.
This one is a keeper. Thanks a million, Dawn! One of the best vanilla cakes I've ever had, hands down.
How would you make it marble? Add how much chocolate. I am going to try it this weekend! Thank you for sharing.
You scared me, marcx! I was planning on baking this over the weekend after I go shop for McCormick's Butter Nut flavoring. Now I should avoid baking it so that I don't eat the whole thing apparently. :)
Thank you for this recipe! I am going to bake this, this weekend! :) It sounds wonderful!
jlvmorales, I have turned this into a marble cake. Here is what I do. Make the cake as instructed. Than remove 2 cups batter. Add 2 oz. unsweetened chocolate and 1/4 cup water. Pour vanilla batter into pans than spoon the chocolate mixture on top and swirl with a knife. Bake as instructed. The fudge marble is my son's and several of his friends favorite.
marcx. I am so glad you loved this cake
I'm definitely going to try this today! It sounds yummy! I've been looking for a moist vanilla cake but most of the recipes I find don't turn out that way. Thanks for sharing. Please let me know when you post your chocolate cake recipe... i would love to try that as well. Or if you can please email it to me at email@example.com. ^_^ Thanks again!!!
Sound delicious could it be done with almond extract too
Thank you Dawn! I just finish baking a batch of this recipe and I must say I'm extremely impressed with it! I used only vanilla without the butter nut extract but it still came out tasting very flavorful. Though i have yet to see how it feels overnight and after iced and decorated. Btw, wasn't sure what exactly you mean with whole milk but I used 2% milk and it's still good. Wonder how it'll turn out with a fatter milk. I've also used half of the recipe for cupcakes and it also turned out perfect!
I have no doubt this is gonna become one of my most used recipe from now on!!!
tried this cake for my moms birthday it was unbelievable. moist, tender, flavor for miles. highly recommended thank you for this recipe. going in my favorites.I shop at Kroger and i used their vanilla butternut flavor in case you can't find mccormicks.
Thanks so much for the receipe. I made this cake yesterday - it is absolutely wonderful. I will be making this again and again and again. I was shopping at our local Krogers today and they have on clearance their brand Vanilla Butter Nut flavoring for $1.24 bottle, you best believe I bought 8 bottles. I tried the McCormick Van. Butter Nut when I made this cake - the flavor and color of the cake is wonderful. Hope the Kroger brand works just as well. Best Yellow Cake Receipe ever..... Thanks again
Can you tell me how many cups of batter this makes? I'm looking forward to making this recipe--it sounds delicious!
I made this cake for my twins' birthday with a chocolate ganache filling. It was delicious! It held up great under fondant too. It took me 4 stores to find the vanilla butter nut extract but found it under Kroger's brand. Wasn't too thrilled about the color of the cake (very yellow/orange in color) but I thought the texture, moisture & flavor was great! I will definitely be hanging onto this recipe. Thanks for sharing!
McCormicks has been a 'secret ingredient' in my baking for years (and years before with my mother). I can usually find it more readily around holiday baking time and stock up then. I can't wait to try it out in this recipe. It sounds just wonderful! Thank you for sharing.
thanks for posting this. can't wait to try it!!!
Baked this cake yesterday for my son's restaurant and it was delicious!!!! It filled two 9 inch pans very full and took about 38 minutes in my oven. Filled it with a cherry filling and iced it with Sander's Buttercream frosting. (an old Detroit bakery)
Baked this cake today, and it is the absolute best! I've been trying out different recipes for my grandson's christening, and this will be definitely used! I was running low on whole milk, so to make up the difference, I added International Delight Creme Brulee. WOW is it good. Thanks Dawn.
Sorry if this is a dumb question. For the instruction "Add in extract and eggs, 1 at a time and beat after each egg. Beat until fluffy about 8 min." This get added to the butter/sugar mixture, not the flour mixture, right?
Thank you..I am a newbie and need all the help I can get. Do you measure the flour BEFORE you sift it or after? I can't wait to make this.
Hey Dawn, will this work well in cupcakes? I have a large order and wanted to shake things up a bit..
@Galapal, I sift before I measure as this gives you a more accurate measure. Try measuring non sifted flour, say 2 cups and then sift that same flour and re-measure. You will surely have more than 2 cups every time :) Thanks so much!
njusaguy Yes, you add the eggs and extract to the sugar/butter mixture, beat until fluffy. Then add dry ingredients alternating with liquid. I'm telling you, this is one good recipe!
Hi, Is it the McCormick's Imitation vanilla butter and nut extract? thnx
I use this recipe for cupcakes all the time, makes a great sturdy cupcake. I always sift after I measure. Yes this is McCormick's Imitation Vanilla, Butter Nut Extract- it gives the cake a very rich flavor.
What could I substitute for the Vanilla, Butter Nut Extract. There's no way I'll be able to get my hands on that extract here in South Africa :(
What is butter nut vanilla extract? Never heard of it. How much different is it from pure vanilla extract (which I already have). Anyone?
I have never heard of that extract here in Canada either, would you suggest a combination of vanilla & butter extracts instead?
Depending where you are in Canada Babs you should be able to find Vanilla Butter Nut extract. I grew up in southern Ontario, have been out of the country for 15 years, but before I left there (Kitchener, Guelph, Hamilton, Burlington, Tornoto, London areas) I was using that extract. So, I would imagine if you are in an area similar to those listed above you should be able to find it.
Thanks Scandaloususa I will have to check around however I'm in Manitoba in a tiny town so will have to wait till I can get to a larger area.
HI..This sounds fantastic...I will be trying it out. Can I ask you a dumb question...you mention that the recipe take 2 3/4 cups of flour. Is that before the flour has been sifted or after. I've been struggling with that lately, since after sifting flour or powder sugar the volume becomes greater...does that make sense?? I guess it is because of the seperation during the sifting. ANy thoughts??
ytirado- I always measure my flour before I sift. McCormick makes vanilla, butter nut extract. If you are unable to find it go ahead and use vanilla extract. The flavor will be less rich but still very good.
can i substitude slenda sugar blend for the sugar
Can anyone tell me if this produces a light cake or is it more on the pound cake side? Thanks a lot. BTW it sounds delicious. I bet the buttery flavor with the combination of the vanilla carries the cake to a whole other level. : )
I just made this recipe for cupcakes. I TOTALLY goofed and didn't beat the bater for 8 mins. My mistake..I just missed that part. I am not sure if it made a difference, but I was so mad at myself. I couldn't find the vanilla butter nut flavoring, so I used 2 tsp of vanilla and 1 tsp of butter flavoring. These cupcakes have a VERY buttery flavor. I did taste one while it was warm, and it tasted like pancakes. I will see how they taste when they are completely cool.
I just wanted to add too that I think this is a wonderful cake recipe. I made it this past weekend and iit was exactly what I was looking for. I used the Kroger brand Vanilla Butter Nut and it came out wonderfully. I'm having a hard time not making it again this weekend just to pig out on it. Thank you thank you thank you!!!!!
Hey guys, I live in Hamilton, Ontario and I'm almost positive they sell the McCormick's extract at the Bulk Barn. I can't wait to try out this recipe! I have a delicious yellow cake recipe but it doesn't hold up well under rolled fondant, so this recipe sounds awesome! Thanks so much!
TammyTam This cake is more on the pound cake side, but still has a light texture, if that makes any sense. I didn't have any vanilla butter nut extract, so I used vanilla and butter extracts, and I was short on milk, so I used 1/2 cup milk and 3/4 cup of International Delight Creme Brulee coffee creamer. It was so rich and delicious. I filled the cake with nutella mixed with bettercreme. Yummy.
I just leveled mine, and let me tell you, it's delicious. Moist, but seems like it will be easy to carve! Thanks so much for sharing your recipe! :)
I used this recipe to make cupcakes. I did have one problem that I would love some help with. I followed the recipe..as stated. After the cupcakes came out of the oven they started to sink a little in the middle. I really was looking for a nice flat top. Can anyone tell me why I had some sinking in the center? It is a lovely tasting recipe. ( the cupcakes were done, so it wasn't a baking time issue) thanks
I made this cake last week and it was fantastic. Unfortunately I couldn't find the Vanilla Butter&Nut so I had to use regular vanilla extract but it was still amazing. Everyone who ate it said it was one of the best cakes they ever tasted.
I made this cake a week ago and it was so good. I used regular vanilla because I didn't have the other one. This cake is so buttery, moist and perfectly sweet. I couldn't wait to try it so I tasted it about 20 minutes after it came out of the oven and to me it kind of tasted like a warm sugar cookie. Everybody loved it! This is a keeper.
To those that couldn't find Vanilla Butternut flavour in Canada, I finally found some from LorAnn Oils! Though I must say I prefer just using vanilla for a more lighter taste. All in all I'm so in LOVE with this recipe I'm using it for all my vanilla cakes! They work PERFECT as CUPCAKES too!
I made this cake this past weekend and it was FANTASTICO...everyone was bragging about it.
So, so good! Really moist and flavorful. I used regular vanilla extract (couldn't find the vanilla butter nut), and it tasted great! I used it last weekend with a raspberry cheesecake filling, and my customer loved it. thanks for sharing!
@ Marcx OMG you almost gave me heart failure!!!! I have this baking in the oven as I type after looking for a recipe for a cake I need this afternoon! Cant wait for the time to be up now so i can taste it lol
I tried this cake last night and LOVE IT. Just wondering on an icing. I used a Cream Cheese icing but it is a little strong for such a flavorful cake. Any suggestions??
I love this recipe. the cake was super moist and held together really well while I was moving it about so I can tell it would be good to carve. I put BC icing (with a little vanilla flavouring) and MM fondant on it with no problems. Excellent!
I can't wait to try this one! I'm excited. Okay, I'm new at this and this might be a REALLY stupid question. But, do you pack the flour down when you measure it?
@ alancetta - I didnt pack the flour down or sift it before I measured. I just put the cup into the bag of flour then shook it a little from side to side to get it level. Turned out perfectly :)
Does it stack well?
So I just had to write on here and say that I made this cake this afternoon and it is AMAZING!! I could not find the vanilla butter nut in the 2 grocery stores here, but I just used vanilla and this cake is still so amazing! I just grabbed a scrap while I was torting and leveling the cake and I am having a very hard time not just eating it all right now! Its seriously the BEST one I have tasted!! Thanks for sharing this recipe!
What kind of filling has everyone been using for this cake that wouldn't be overpowering?
meghanmfinley- I have used chocolate buttercream, chocolate truffle, SMBC, traditional buttercream, vanilla pastry cream, lemon curd, strawberry cream and my favorite is SMBC with fresh strawberry slices. The possible fillings and frostings are endless.
Love the taste of the cake, but can anyone tell me why they think my 10inc layers sank? I've NEVER had a cake sink before on me, but for some reason this one did. Don't believe it's baking time since they were more than done. I'd LOVE to use this recipe more often but I need to find the fix the reason for it sinking before I do. Any suggestions?
maitej17- I'm sorry the cake sank on you. I personally have never had an issue with it sinking. I always bake with a flower nail and baking strips and not open the oven door until it turns golden brown on top.
flower nail? do you use that as a heating core?
I have made a pound cake for years passed down by my Grandmother using McCormick's vanialla butternut. It is awsome!! In reply to the dislike in the color of the cake my Grandmother ALWAYS said when using this extract mix it into the milk used in the mix instead of directly into the batter. Because of the dark color it mixes better into the milk and can streak and appear darker in color into the batter!! Just a tip!!!
Hi can anyone give me the quanity of ingredients in grams or ounce please? I dont understand cups. Cheers x
Okay so I read evey single comment re: this recepie (boy were their a lot!) and I am chiming in with my all important opinion....(drum roll) SOOO GOOD! I was moist but held up to stacking for sure! I made mine with a cream cheese filling and frosting! SOOO GOOD - my only issue I didn't find the Vanilla Nut extract so I used McCormick vanilla. I can tell the other is proably more flavorful so I'll hunt it down this weekend and try again!! DAWN YOU ROCK!! Thanks a million!
Is this supposed to taste like cornbread at all?? My hubby LOVES THIS and I do too, but he says it has a cornbread taste to it. Does this sound familiar at all?? Thanks!
Thank you for sharing you recepie. I made it yesterday. I LOVE IT!
I agree with Jen - it was really good, but it tasted so much like sweet cornbread! It was very easy to stack and work with though.
I made this cake for a 3-tier birthday cake, which I covered in fondant. It was moist and delicious! It held the fondant well and was very easy to work with. Everyone commented on how great the cake tasted. I was able to find the vanilla butter nut extract and it made the cake taste that much better. Thank you for sharing!
Baked it this afternoon. Very moist and flavorful. My only hesitation is that I was searching for something to replace my doctored white cake mix. I use whole eggs in my whte cake recipe so I thought perhaps the color would be closer but this was much more yellow. Do you think if I used the vanilla extract it would be paler? Or should I just offer this as my vanilla cake and let them fall in love with it too? Would love suggestions. thanks dawn!!!
The recipe states to add the extract and eggs to the dry mixture and beat until fluffy. It turns into a dough.......it's suppose to get fluffy??????? Was I suppose to beat the eggs seperately and fold them into the dough mixture?? Just wondering if I've gone wrong...
okay....I read from another poster that the eggs should have been whipped into the butter mixture (thanks ILUVPEEKS!). Too late for this time....but I'll know for next time now. Could you possible adjust the recipe so the next person doesn't misunterstand as I have? :) Thanks for the wonderful recipe!!!!!
I don't think this recipe worked for me. I made it twice, first for a party cake so I did not get to try it. I followed the recipe exactly and the batter tasted great, the cake seemed very moist and fluffy once out of the pan, but when I took it out of the fridge is was extremely dense. Great for carving, but I was concerned about texture. I didn't get any complaints but it also didn't get any rave reviews like the carrot part of the cake. I tried this myself today and I have to say I was not a fan. I did use margarine this time (but not last), but it was just so dense I really did not enjoy it
Your are right..very dense..but it's a different taste and I would use for birthdays mainly, but not wedding cakes. Plus I don't refridgerate my cakes as it dries cake out..UNLESS> I have to with a perishable filling. My hubby and I love it.
Just made this cake for a baby shower cake this past weekend, yummy!!!made 3 batches for a 3 tier cake. Added 1 1/2 tsp of vanilla nut flavoring to the milk per batch as suggested . paired it with white chocolate mousse filling. This is going to be my base cake from here on , thanks Dawn great recipe!!!..
This is a really yummy moist cake. I've made this a couple of times and everyone loves the texture as well as the buttery taste!
This was a great cake! Wonderful and moist. I used the Wilton Raspberry filling with it and covered it was marshmallow fondant. It was a good sturdy cake.
This cake is simply awesome!! Thanks Dawn for such an amazing recipe. I made this for my sons first birthday and every single person commented on how this was one of the most moist and flavorful cakes they had ever had!
Sorrrry Dawn, I mistakenly clicked 1/10 for the rating when I meant to click 10/10.. Have rated it again though.. this really is the best cake Ive had in a long long time!
Ok, i read all the comments on this cake, and baked it a couple nights ago, I followed the recipe exactly, but it did not turn out, It sank in the midde after bringing it out of the oven, I had a brown tint to the cake, and it tasted oo greasy, especially on the bottom of the cake, I'm not sure what happened?? any clues???
@Jody130 you are not alone, i also baked this recipe few weeks ago and in addition to your distription it tasted like cornbread to me.
I made a double batch of this cake. The batter was devine! (I don't have access to the vanilla butter nut extract so I used vanilla, butter flavor, and a little almond extract...and for the milk, I used skim milk and hazelnut coffee creamer. Smelled great baking! I do h
(dont' know why it posted half my message...anyway...)...I have an issue....I made a 9x13 oval (in a ceramic pan if that makes a difference)...sank a tiny tiny bit...can be easily leveled with buttercream....I made a 10" round - it sank HORRIBLY deep...not sure how I can fix that!...and I made an 8" round and it sank a tiny tiny bit like the big pan, and the 6" round was perfect..didn't sink at all....so maybe on the bigger cakes a heating core would help? I dont know....but I'm thinking really hard about how to make the 10" round usable. I'm about to do one more batch (single this time) and use the smaller pans. Anyway, just thought I'd share my experience, too.
Anyone who thinks the cake has the texture of cornbread may not be beating your butter and eggs enough. Once the butter is light and fluffy add in the eggs. Beat the eggs with the butter until the mixture is smooth and has increased by a 1/3 in volume. When adding the flour and milk work quickly it should not be fully combined. Once the flour is added turn off the mixer and scrap down sides than only mix after that for no more than 30 seconds.
Ok,,I will try this again and hope to NOT get the cornbread taste..but it still did taste really good anyways.Thanks DMJ69
I made this cake today and I must say it is a great cake! i thought it would be very buttery and it isnt. It has that perfect vanilla slight buttery taste. This cake once chilled is a good cake for carving. I did sift my flour and I did make sure my sugar, eggs and butter were creamy. I think if the flour is not sifted it really does make a huge difference and it probably would make the cake alot thicker like cornbread. Oh when i beat my butter, eggs and sugar i also added the vanilla butternut flavoring to it. It gets like whip cream texture. This will definately be a go to cake for me! Thanks a bunch for this great recipe!
I LOVE all three of your recipes that I have tried so far! This one, the MMBC Fondant, and Dawn's chocolate cake. I have tried clicking on your username in order to find any more of your recipes, but it does not work. I have to make 3 white cakes in the near future and am in search of a recipe. Do you have a good one that you have already shared or would be willing to share? Thanks so much!
I made this cake last week and followed EVERY direction, it turned out very greasy and dense. ANd it did not taste well at all, my two kids didnt even like it. I dont know how mine tasted so bad and everyone else is giving this rave reviews...any Ideas what went wrong?? Thanks
If I double the recipe, will it be enough for two 14"x2" rounds?
I got the cornbread taste too. VERY greasy. I thought maybe it was due to high altitude, but maybe I didn't mix my butter and sugar long enough? Probably won't try again, but we'll see.
This yellow cake is great! Great flavor and texture! I am not sure what some of you are doing wrong, probably you should mix better butter, sugar and eggs. It's a keeper!
This cake was so moist and delicious that it is going in the books forever:) Thanks so much for posting this!
I couldn"t wait to try this recipe since most of the reviews were wonderful. I unfortunately, had the same problems as some of the others. The batter was fluffy and light but after it was cooked and i let it cool, the cake was very greasy on the bottom, It was moist but it was just too dense and greasy. It also sank in the middle. I am wondering if the flour needs to be increased a bit.
I read this reciepe over and over. I just had to make this cake but I could not find the Vanilla butter nut extract. it was a difficult mission that I accomplished. I ordered it on line as you suggested "Bakers Kitchen) in total $15.00. $7.50 cost and $7.50 shipping and handling. I did not want to use no substitue extract. I just made this cake for myself for mothers day. I baked two batches and my first batch sank in the middle but my second batch did not. however, I was able to work with it store in in the frige and thaw out the next day. I family just loved it. this cake was compared to a bakery cake. I felt like a fabulous baking diva. The Mission was All Worth While. waiting on the next receipe. HELLO.
Just made this and it's insanely delicious! I didn't have butter extract so i mixed vanilla and almond extracts together instead. The recipe above made enough for a 12 inch round and the rest i put in to a 6 inch round for testing purposes :) It's safe to say that the test lasted all of 10 minutes and the 6 inch round has disappeared. Thanks for sharing this recipe - definitely a favorite!
Best yellow carving/decorating butter cake. The butter-nut flavour is a great addition over my usual vanilla. Holds up well to tort also. Strong but still moist. Has a nice textured exterior due to the butter content as well.
Anyone having issues with greasiness and falling cakes, I can almost guarantee you are not creaming the butter and sugar together long enough. The proper textbook technique to cream butter and sugar involves whipping it until it is light and fluffy, almost so you could use it for frosting (although it would be gritty from the coarse sugar ;-)) The sugar piercing the butter creates air pockets that trap the air of course, making a light cake, and evenly distributing the butter through out the batter. The butter sugar mixture will be fluffy and significantly lighter in colour than pure butter when it is ready, signalling that there is lots of air worked in. When you add each egg, whip again until very fluffy, as if making meringue with whites. The whipped egg adds additional strength to the batter, and traps in even more air. When adding dry ingredients, make sure to just combine them, to avoid deflating your creamed butter, sugar, egg mixture. When making a creamed butter cake I will often fold other ingredients in with a spatula rather than use the mixer.
You also have to realize that because this is a shortened (hard fat) cake, that by definition, it will be heavier than any sponge or chiffon type cakes. Box cakes are usually a modified chiffon cake. So really you have to compare this cake to a pound cake or cross between a pound/box cake. If light and supper fluffy (and usually to delicate to carve!) is what you want, you need to use a different recipe.
Made this cake last night and it is flavorful and moist while still being sturdy. Definitely recommend heading other's advice and really beat the heck out of your sugar and butter. Mine did not turn out tasting or having the texture of cornbread at all.
I was able to find Kroger vanilla butter nut flavor at Ralphs.
Great recipe. Wonderful flavor and texture. Easy to frost with buttercream, with little crumbs. Will make again and again. This one will be great for shaping. Thanks, from another Dawn. :)
Just wondering, Is there a way to cut this recipe in half? Has anyone done that? Not sure what I should do about the 5 eggs..how to cut that in half...Any ideas would be great !! Thanks so much!
For those who have turned this recipe into cupcakes, how long did you bake them for and approximately how many did it yield? My friend's birthday is coming up and due to the number of people going cupcakes will be way more feasible. Thanks.
I'm another one who isn't a fan. Sorry! I followed your recipe and did exactly what you said. I beat it like crazy where you said to beat it. It sunk in the middle in my 8-in pans and in my 6 in pan. They pulled in from the sides too. And it wasn't very sweet. I'm so bummed, especially because it was an expensive cake to make! I was really expecting a great cake, based on the reviews and the star rating.
I like this cake, though it was more on the fluffy side for me im not sure why. I didnt have any problems with falling they baked right up to the top without baking strips. I do think I may use a little less butter next time, the cake felt a little oily. I also used a mixture of almond, butter, and vanilla extracts. I will be using this again though :) thank you!!
Made this today with mixed feelings. When trying new recipes, I always do some cupcakes and one one 8" layer. The layered cake turned out good, nice and sturdy..none of that cornbread effect some mentioned. Taste is good but did not knock my socks off like I expected. Now, my cupcakes from the same exact batch of batter as the cake layer did not turn out. They shriveled up almost and were not light and fluffy like I like my cupcakes. So, a keeper for cake but NOT for cupcakes. I give it a 3 rating.
I have been looking for a yellow cake recipe for years and haven't been able to find something moist, yet sturdy enough to hold up to stacking and carving...until yesterday!!! I followed the recipe EXACTLY and it tastes wonderful! I baked the test batch into a 9 inch layer, 6 inch layer and cupcakes. The 9 inch was definately darker on top than the cupcakes, but they all tasted great and I did not have any problems with the cakes sinking in the middle. I have the layers in the freezer now so that I can see how they hold up to carving, but I think they will be just fine. This will be my new "go to" recipe for yellow cakes. Thanks so much DMJ69 for sharing!
Please help!!! Can anyone tell me if WATKINS vanilla nut extract the same as kroger vanilla butternut extract, Really want to try this recipe(;
For those who can't find the 'secret ingredient' in local stores (me)...Amazon sells McCormick Imitation vanilla, butter & nut flavor 2 oz in a 6 pack for around $18 if you sign up for regular delivery (which you can always cancel after your order is placed).
Dawn, thanks for a great recipe. I made this last night and it was delicious. I didn't use the "secret" ingredient because it was for children and I wasn't sure if they would be affected by the "nut" in the secret ingredient. I baked the cake in a 9 x 3 square pan with a flower nail and i did experience some sinking. Could it have been the buttermilk I used instead of the whole milk? Will be trying again.
I just made a 7" cake and some cupcakes and it sunk, it`s like someone emptied the pan :S the flavor is GREAT but I don`t know what went wrong, it`s my first cake disaster in 3 years baking professionally
Wow! This cake tastes so good!!! It is truly amazing in flavor. I thank you for posting this recipe. I look forward to trying your chocolate recipe, too.
I am in Colorado and always have issues with cakes falling no matter if it's out of a box or from scratch. High altitude adjustments have never really made a difference. This recipe was no different for me.
The first set of 9 inch I made were too moist and fell apart on the sides. I reduced the amount of milk by 1/4 cup and that seemed to make the cakes more bundt like and less spongie. The cake stayed in tact.
I also found that when I sprayed the pan and used wax paper, the cake edges were greasy. Instead, I used a little butter spray in the bottom of the pan only, covered by a piece of parchment paper cut to fit the pan, and the cake was not greasy. I did have to use a knife to loosen the sides some but no loss of sides, sticking, or pulling away.
Thanks for this recipe, I'm definitely going to try it. About moistening the cake - for vanilla cakes I use plain apple juice mixed with water to moisten the sponge cake and for chocolate cakes I use water with milk, some sugar and a little rum. I already tried this vanilla cake recipe: www.squidoo.com/homemade-vanilla-cake-recipe, and that cake is really good.
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