Dawns Vanilla Cake -Eggs

Baking By ANDaniels Updated 30 Dec 2012 , 8:12pm by ANDaniels

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ANDaniels Posted 30 Dec 2012 , 3:15pm
post #1 of 7

AIf I added three or four eggs in dawns vanilla cake recipe instead of the five that it calls for, how might it change it? I've seen a picture going around about the amount of eggs in cake showing how " fluffy" the cake is. My cakes have been coming out kinda flatter than I want so I was wondering if I added one or more less eggs it might be fluffier. Or am I just looking too much into it?

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-K8memphis Posted 30 Dec 2012 , 6:56pm
post #2 of 7

I don't know. I'm not really positive of the exact products/recipes you are using but if I wanted a fluffier cake, I'd be sure I'm beating the batter long enough and I'd add a dab of baking powder.


Five eggs is kind of alot--is this like a double recipe or does it make a batch that's larger than an everage recipe. But I mean I use 6 eggs in my pound cake but it makes like a ton of batter.


It might just be a heavy cake. Would need more specifics maybe.

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ANDaniels Posted 30 Dec 2012 , 7:06pm
post #3 of 7

AWhoops. Guess it would help if I added the recipe I do beat the crap out of it in the butter and egg stages:)

Ingredients 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

Instructions 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.

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-K8memphis Posted 30 Dec 2012 , 7:12pm
post #4 of 7

The only thing I would tweak is I would def beat the eggs in one at a time but not for 8 mins at that point. I would not continue unless there was a beautifully smoothy smooth procust at this point though. Then beat it at the end for like 2-3 mins.


All due respect to Dawn and her lovely formula. That's just how I would tweak it if I was having an issue with the rise and fluffy factor.


Would love to know how it turns out if you try this or if/how you get this resolved.

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remnant3333 Posted 30 Dec 2012 , 7:30pm
post #5 of 7

I have never seen this recipe before but some people when making cakes separate the egg whites from the yolks and fold the beaten egg whites into the batter by hand slowly at the end before baking.  Does anyone know if by doing this will it make the cake fluffier?  I am no expert but an amateur. I would like others opinions too as I am trying to learn everything that I can.

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-K8memphis Posted 30 Dec 2012 , 7:37pm
post #6 of 7

Yes that would def lighten it up.


And btw--the baking powder looks good I would not tweak it if you are using a tablespoon.


Using extra fine granulated sugar makes a difference.


Sifting the flour lightens things a bit.


And what I do is whisk my flour in the flour bag to loosen it up slightly. You don't want to get a scoop of completely packed down flour. This why a lot of people weigh. I do both but for anything i make i whisk the flour around before I measure.


Random cake making thoughts.

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ANDaniels Posted 30 Dec 2012 , 8:12pm
post #7 of 7

Thanks for the imput.... I will see what happens tonight! :)

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