you could check out the WASC cake! It's amazing! Here's the link:
http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
I use this recipe and sub one tsp of the vanilla for almond If it's a wedding cake. I absolutely love this recipe. It does take some time with adding the butter in 1/2 tsp increments, but it is soooo worth it. It has come out perfect every time!
I just made this fondant cake with it last weekend and it held up perfectly!
Please can anyone help me with a very most vanilla cake recepie?
This is a recipie that i've been using lately, it is very moist and can handle fondant. just make sure that it is chilled and use simple syrup.
for a two layer 9" cake.
2 3/4 cups AP flour.
1 3/4 cup sugar
1 1/2 tsp baking powder
2 tsp vanilla extract
3/4 cup butter, room t.
2 eggs, room t.
1/2 cup milk, room t.
1/4 cup sour cream or plain yogurt, room t.
pinch of salt.
Cream butter and sugar on high speed for 3 min, until pale and fluffly. Add in vanilla and sour cream.
One by one, add in eggs, mixing well after each addition.
In another bowl, sift flour, baking powder and salt. Whisk to combine.
Alternate to the butter mixture the dry ingredients and milk, beginning and ending with flour.
Scrape the sides of the bowl as needed. I like to finish with a spatula just to make sure that my mixer doesn't overbeat the batter.
Pour into prepared pans (lined with parchment paper at the bottom and greased on the sides). Bake at 350 F or 180 C for 30-35 min., or until a toothpick inserted in the center comes out with a few crumbs but not wet batter. Let cool in the pans for 5-10 min. and invert them to cool completely in a wire rack.
You can't get much better than this: http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe Please do give it a try. It is very helpful to read the entire post before trying the recipe as there is a lot of information in the many replies, The recipe works just as well with no changes even with the reduced size of a box mix.
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