I LOVE this cake!!!!! It’s not a traditional white or yellow, kind of cream colored in between the two. It’s a good if you’re looking for something with the flavor and moistness of a cake mix, but wanting to make it from scratch.
Vanilla Bride’s Cake
- 1 1/2 c. unsalted butter
- 3 c. sugar
- 7 large eggs
- 3 t. vanilla flavor (I use Mexican Vanilla, makes a huge difference!!!!)
- 1 t. almond flavor
- 4 c. self rising flour
- 2 c. milk
- Cream butter until smooth. Add sugar and flavorings and beat until fluffy. At the eggs one at a time, beating well after each addition. Add the flour and milk alternately, ending with the milk. Bake in a 350 degree oven.
- Just as a side note, I usually will mix in the flour on the lowest speed of my KA. Rises very nicely when mixed properly.
I MUST SAY MEXICAN VANILLA IS THE BEST I BOUGHT SUM IN CABO SAN LUCAS AND IT MAKES ALL THE DIFFERENCE IN THE WORLD
Thank you, thank you for sharing this recipe. We love it, and it is dense enough for the fondant. ( This recipe is large enough to do two 10 inch rounds ) Simply awesome.
Quick question...do you need to use self rising flour? Or can I use all purpose or cake flour instead? Ty!
To make self-rising flour: 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Multiply as needed to come up with amount of SRF required for recipe.
Sorry I have to disagree. Making your own vanilla is best!
Login To Leave A Comment