Moxey2000 -Vanilla Butter Cake
Decorating By lilmisscantbewrg Updated 7 Oct 2007 , 7:48pm by jen1977
Just wanted to say thanks for posting your recipe !
It's WONDERFULL!! The texture is great and the taste is delicious!
I will never use another 
ps...I'm using it in my bakery 
Guess I should've been more specific to the name 
But, it really is great!! This is one of those recipes that ALWAYS turns out perfect.
It is wonderful. I tried it with nutella filling and vanilla hazelnut buttercream and it was wonderful. Here is the recipe.. Enjoy
Vanilla Butter Cake from The Mermaid Bakery
Serves/Yields: 6 cups of batter
Prep. Time: 10 min
Cook Time: 20-22 min
Category: Bundt Cakes, Cupcakes, Yellow Cakes, Amish/Mennonite
Difficulty: Easy
This is a scratch cake recipe that makes a cake comparable to the texture and taste of a box mix....only better. It makes a tender crumb that, when cool, carves easily, and stacks well. It's versatile too. I use it for my rum cakes, substituting 1/2 cup of rum for half of the milk, bake in a bundt pan, and then brush with a sugar/rum syrup.
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 Tbls white vinegar + enough milk to make 1 cup, at room temperature
1 tsp Creme Bouqet or 1 tsp Vanilla
2 3/4 cups unbleached all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
Preheat oven to 350 degrees, put oven rack into center of oven.
Grease and flour pans (9X13, 3=8", 2=9", or 1=10")
Cream butter and sugar together until fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix the Creme Bouqet or Vanilla into the milk. Mix the flour, baking powder and salt together in a separate bowl. Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition. Divide batter into prepared pans. Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean. Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.
Source:
Contributed by: moxey2000 on Friday, June 01. 2007 at 19:57:43
More Recipes of moxey2000
That's virtually the 1,2,3,4 recipe, which I use all the time - that too is fab!
This is the BEST tasting cake I have ever eaten. I use it for all my vanilla cakes.
Wow ! What a great way to start my day! I've been working a lot and I haven't been on CC for several days, then this morning I log in and right there on the main page is this thread. Thanks for all the compliments. I started with a cookbook recipe and then just kept tweaking it until I got it the way I wanted. The original was not as tender and moist, or flavorful.
Thanks again. It was really nice to see this and to read your compliments.
The 1 T of white vinegar and milk, isn't that the same as using a cup of buttermilk?
Yes, it is. I just find it easier to use vinegar and milk, two things that I always have in the kitchen rather than buying buttermilk and trying to use it all before it expires.
Quote by @%username% on %date%
%body%