Hi Everyone, does any one know the differences between vanilla cake and white cake? I'm thinking that it might have to do with flavoring and texture, but I'm sure what all the details that are involved. Can someone on the forum that has worked with both of these issues helped me, cause I have a request to make a vanilla cake and want to make sure I know the differences. I'm sure this question might have come up before and if so, please accept my appologies for the repeat. Just don't know where to begin my searches when there are so many posts to look at . Thank you and have a pleasant day.

For me, I tend to use the words interchangably(sp?). To me, a true white cake only uses egg whites. If you use the whole egg, it's more of a yellow cake. Of course, either can be flavored with vanilla.

In searching for recipes for Vanilla cake and White cake, the ingredients are basically the same. If any difference between them, the only thing I could think of that may be different would be adding egg yolks to the vanilla and not adding them to the white.... not sure it that's really correct or not... maybe someone else has some input to share too

Well, I am not sure either, but I did try a french vanilla box cake mix. It was really pretty much the same as the yellow and white cake mixes, but with more vanilla flavor. It was a lighter color than the yellow, but not quite a pure white. If it were me, I would try the white cake w/ more vanilla flavoring. You might do a small practice cake to test the flavor of it.

I was just standing in the grocery store debating the same thing.
I have a order for one white and one choc. 1/2 sheet cakes. I decided after noticing that vanilla calls for 3 whole eggs and white calls for only egg yolk to go with the vanilla. (I hate separating eggs).
I also don't think plain white cake has much flavor. I decided to do french vanilla cake with french vanilla coffee creamer instead of water.

My other question also, which I forgot: Do you use clear vanilla extract or the dark vanilla extract. I imigine that I would use clear, but it does not have much of a taste, so should I go with the dark vanilla extract instead? Thanks for all your help and plus some.

If you want white, I'd use the clear vanilla... if you want an off white, I'd use dark vanilla... I don't think it would tint the color that much, but it may make it a bit off white by using dark vanilla flavoring.

Are you asking in reference to a white cake? I don't care for the clear either and don't use it. I've always just used the regular and it still keeps it pretty white.

I just think it's more on what color they want. You can make either vanilla flavored. It's just that the yolk gives it more color and a bit more flavor. I sometimes use my white base to make lemon cakes and other flavorings if I want a whiter color to the cake.

Good luck and happy baking!

Thanks Ironbaker, I think that I'm going to go with the dark vanilla and see how it comes out. I'm going to do a practice one and see how it comes out before atempting to make the actual one. The cake is for my great niece who will be 2 yrs. old in October, so I have some time to practice. It was her mom's request for the vanilla cake. Thanks again. Have a nice day.

White cake and vanilla cake are the same thing, just different terms.
I don't find that using regular pure brown vanilla makes much difference in the colour of the cake, but then, I don't think most folks really care what colour the cake is. A cake uses shortening and egg whites it will be whiter than a cake using butter and whole eggs.
If someone asks for a typical white wedding cake, they are usually referring to a cake that has both vanilla and a hint of almond flavouring, thought I would add that.
Hugs Squirrelly Cakes

Thanks for asking this question. I've experimented with a lot of buttercream recipes and I thought it was just my imagination that the clear vanilla a distinctly different taste.

You want to get the best vanilla you can find. Clear vanilla is imiatation, no?

Yes, the clear is artificial, apparently some brands taste better than others. I just don't like it because I find there is a coconut taste to it. However if you want really white icing, you need to use the clear. I wouldn't use it for baking though, I would use the real thing. I don't mind ivory icing, so using the real brown vanilla is my choice. The icing still colours well, you just cannot get a true white.
Hugs Squirrelly

Thanks to all.

I always think of vanilla cake as yellow cake...
Either way, yellow cake has a richer flavor than white because of the egg yolks and sometimes butter. I would definitely use the real, brown vanilla in your cake whether you make a white or a yellow. I used the Wilton clear stuff once and hated the taste. Now if I want pure white icing, I use icing whitener. It works quite well.
Anyone know of any clear vanilla brands that taste better than Wilton?