Scratch Bakers: What's Your Favorite Cake Recipe?
Decorating By Luvsthedogs Updated 18 Apr 2009 , 1:57pm by aswartzw
I've searched through the recipe section here and don't see many entries for scratch cakes. I love the WASC and variations, just want to try for a really outstanding scratch cake. Anyone?
TIA,
Cindy
I have a yellow cake uploaded here that I use a lot. I also put up the variations of it 
here's the link: http://www.cakecentral.com/cake_recipe-4983-0-Buttermilk-yellow-cake.html
also, I have a frosting recipe that's pretty popular: http://www.cakecentral.com/cake_recipe-3273-1-Whipped-Frosting-made-with-corn-starch.html
Still working on the other kinds, but I found a chocolate I love.
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
I just tried the most awesome cake EVER this week. I haven't been happy with any of the yellow cakes I've tried up until this point, but this one was amazing! It is out of the Cake Book by Tish Boyle (I think that is how you spell it.) I'm hoping to try more of hers, b/c I wasn't happy with WBH and have been somewhat happy with Confetti Cakes recipes.
I love Toba Garrett's chocolate fudge cake--more chocolate than sweet! Nick Maglieri's chocolate fudge cake is almost like a brownie--my kids said it was too chocolatey 
--is that a word? I also love Nick's white cake. For a yellow cake, I like the vanilla cake from the Mermaid Bakery.
I think I am going to have to go and bake now! 
aswartzw- I use that same recipe. I absolutely love it. I had been searching for a really good chocolate cake recipe for years and stopped when I found that one!
It is so yummy! Tonight I'm going to try and sub hazelnut syrup for the coffee. I hope it comes out good. I'm trying to perfect a mocha hazelnut cake.
yelle66, I should try that yellow cake recipe.
saap1204, how yellow is the Mermaid bakery cake? I was going to try that for a white cake but if it's too yellow it may not work well.
Still working on the other kinds, but I found a chocolate I love.
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
That looks great. I have a choco wedding cake this weekend, and want to try something new.
Realistically, how many pans does that one recipe do? I have 2" pans, and fill 3/4 of the way. I hate it when a recipe says it serves so and so...it never does.
I have a yellow cake uploaded here that I use a lot. I also put up the variations of it
here's the link: http://www.cakecentral.com/cake_recipe-4983-0-Buttermilk-yellow-cake.html
also, I have a frosting recipe that's pretty popular: http://www.cakecentral.com/cake_recipe-3273-1-Whipped-Frosting-made-with-corn-starch.html
I'm going to try you cake recipe. Toba Garrett has a yellow cake recipe with buttermilk but I found it to dense and dry. I will give this a try and let you know.
Jamie, when I baked it last I used 2-9" pans and 1 6" pan. All filled just a bit over 1/2 full. I'm doing it tonight with 2-8" so I'll see. All my pans are 2" in height. Maybe that will help.
So by my calculations, I figure for 2 each of 6, 8, and 10 pans, I need to make 2 and half of this recipe, yeah? Just to be safe. I am so visual. I swear, I figure everything by pans..."how many pans is that???" Lol.
i always do a victoria sponge, its just brilliant, and really easy to adapt in terms of flavour or sizes.
once i figure out collette peters in uk ingredients il be trying that too.
xx
i always do a victoria sponge, its just brilliant, and really easy to adapt in terms of flavour or sizes.
once i figure out collette peters in uk ingredients il be trying that too.
xx
What is a victoria sponge? my daugthers name is Victoria, lol
So are you saying my theory of using the 2.5 times the recipe isn't gonna be enough?
Let's see. A half recipe would be enough to do a little over a 3/4 full of an 8x2" pan. So 1 recipe would do 2 8" pans with a bit leftover (based on 3/4 full). I'm beginning to wonder if 3 recipes would be needed. What do you think?
Do a search through the forum archives. There was a huge thread on this a while ago.
Theresa
For chocolate cake I use, http://www.cakecentral.com/cake_recipe-2095-Chocolate-Layer-Cake.html
There's another post on here about fav. scratch cakes but my chocolate cake is the double chocolate layer cake from Epicurious and my vanilla cake is Sylvia Weinstocks recipe.
I'm still looking for a good lemon cake. I've tried Toba Garrett's but it's not lemony enough. My next one to try is Ina's from Food Network.
The Red Velvet cake I use is awsome and it's from here. Sarah's Red Velvet cake. It's my number one seller for brides currently.
I just experimented with pink champagne cake and champagne cake with strawberry swirl. It's modified from the vanilla cake recipe I use and it's awsome!
I just realized that both
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
and
http://www.cakecentral.com/cake_recipe-2095-Chocolate-Layer-Cake.html
are the same recipe.
I'll toss mine out there too, yellow cake but it can be turned into just about any flavor:
http://www.youtube.com/watch?v=fYQ-dryteww&feature=channel_page
Replace the vanilla with:
-2 tsp.lemon extract and add the zest of 1-2 lemons for a wonderful lemon cake
-2 tsp. butter flavoring and 1 tsp. rum extract, tastes like butter scotch!
-1 tsp. orange extract, 1 tsp. rum extract, some cinnamon and cloves and you have orange spice cake (thank you sayhellojana!)
-1 tsp. peppermint extract and 1 tsp. vanilla, oh soooo good!!
The list is almost endless!!
Here is part two (which includes a link to part one, which was only partially corrupted) of the scratch bakers thread! It will make your head spin and you may also gain a few pounds just by reading it LOL.
http://www.cakecentral.com/cake-decorating-ftopict-579499.html
Thanks for the link of the previous thread. I did a search before starting this one and didn't find it.
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