Lindsay, I know exactly what you mean. Combine the flour, baking powder and salt in a medium sized bowl and set aside. … Do you think this is because I did not frost it right away? So excited to try this recipe for my daughter’s 5th day. I didn’t do anything in particular, just layered the cake. It looks like it’s been resolved, so you should be able to access it here now. I am so glad you loved it! Hi, I baked the cake yesterday and it turned out so great. Thanks! Add the second layer of cake and another cup of frosting. It’s possible you’re over mixing. I made this cake for Father’s Day, I decorated it differently however it tasted absolutely amazing ! I love your work. Without them, the edges of the cake bake quicker, forcing the centers to bake last, and therefore doming in the middle. If you are combining a chocolate cake with this vanilla one though, I might try the chocolate cake used here. Does the cake have to be baked immediately after the batter is mixed? It’s still wonderfully moist but a touch firmer. My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. Re: Your newest moist vanilla cake- I’m so bummed! This is after slamming the cake pan on the counter and cooling for 2 hours before shifting to a cooling rack. Thanks. I just made this cake yesterday and it came out beautiful! Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. I haven’t made 10 inch cakes, so I’m not sure exactly. I’m so glad you enjoy the cake! Hi from GA! Hi Lindsay, The recipe is easy and very tasty! . ???? As you add the powdered sugar, spend a few extra minutes beating it at each stage. Also, is there a recipe for chocolate frosting? The first time I made it I added too much butter so I know what I did wrong. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. I think it should be ok. It would be hard to say an exact time. I don’t do a lot of tiering of cakes, but I’d this one should be fine. This is the only recipe you will need for a perfect yellow cake. So soft, fluffy, moist, flavorful, it just taste luxurious. Hi Lindsay.Im greatly inspired by your work that I want to try this recipe.Could you however suggest a set time for mixing the batter after adding dry ingredients to avoid overmixing. Refer to, Press sprinkles into the sides of the cake. But most of that is from the frosting, which has a lot of sugar in it. Just remember that you only need a TINY bit of this gel to color these small amounts of frosting. How many cupcakes will this recipe make and could you please suggest a baking time/temp? But they didn’t rise, is that normal? Reducing the sugar also reduces the moisture in the cake, so it will change the texture. I love this recipe but can you please recommend a recipe for a white cake ? Even I was shocked! Thank you. 1 cup of frosting for the roses (AmeriColor teal). It shouldn’t make a huge difference. How much could I decrease the sugar by without compromising the texture, moisture of the cake? Some people have reduced the sugar by 1/2 cup and been happy with it. Thank you for a great recipe- Everyone enjoyed the cake tremendously. Delicious! https://www.greatbritishchefs.com/collections/layer-cake-recipes Add the final cake layer on top and and use the remaining … Which led me to many of your recipes. Thaw to room temperature and rewhip prior to frosting the cake. I used a mix of purple and cornflower blue gel icing color. You never know, you might want to try those too, if you haven’t already. Instead, I’d recommend freezing the layers and frosting in advance, and then thawing and decorating when ready. Never miss a post - subscribe to receive emails! This cake reminded me of that but I KNOW it will be wayyyy better than the boxed mix!! No one believed when I told them that it was my first try at baking n frosting too I will note that I am a complete cake-making novice & yours is the first I’ve ever made from scratch, so it very well could be that I just am new at this and need to keep practicing. Planning on making this cake could I bake the cake a week out and freeze it? This locks in the moisture. This recipe can be made as a 3 layer 8 inch cake. thanks for sharing it. This cake is a little more dense and might be a better option. Thanks! I made this cake for fourth of July…cake was great, however, the frosting ruined it….is 12 cups of sugar accurate for the frosting? Oh, and mint chip ice cream! I made this for my husbands birthday. Slather ¾ cup of our Keto Vanilla Buttercream Frosting on one layer of the cake. With butter & milk in the frosting, surely it needs to be refrigerated, correct? Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth. Add the eggs one at a time, mixing until mostly combined after each. For layers, it's best to level the cakes before frosting so you're Slowly add half of the powdered sugar and mix until smooth. Would halving the recipe be fine then? In the recipe it says 4 but in your description of the cake it says 6 are used? So it’s basically a running joke with a few friends, my mom and the hubs that vanilla cake is like my obsession. This cake does use 4 whole eggs, as written in the recipe itself. The chocolate cake and vanilla cake have different batter consistencies, they would not bake together well. Holaaa! Now it says “2 1/2 cup (325 grams) but 325 grams is 1 1/2 cups so now I’m trying to make this cake and I don’t know how much flour it actually needs. Another substitution was using cake flour. If I wanted to be conservative with the frosting (no purple swirls for instance, could I get away with a half or 3/4 recipe?). It still has great flavor! Thank you so much for posting! Hi, would this cake work okay if I were to add a jam/fruity filling as well as the frosting (with a dam of frosting around the edges). Do you have a recommended recipe or could i just swap out certain ingredients? Lindsay, This recipe went straight to the front page of my recipe album!!! Chocolate layer cake with cream cheese filling. I’m so excited to have both in my arsenal! Hopefully I’ll be able to get back to it soon. Swapping out the milk would probably be fine (though it’d change the texture of the cake a bit). Color the remaining frosting to your desired shade. There’s enough of it to help keep the cake moist but it shouldn’t cause the cake to be crumbly. This recipe has been used for several other size pans without adapting the cake recipe- you just may need to scale the frosting recipe accordingly. Lovely!! may I use Buttermilk in the place of whole milk? Overmixing can over develop the gluten and result in a tough cake. Does this solve the issue of hard edges you sometimes get from baking? I hope you enjoy the cake though! Am glad to say , am searching no more … this is for me. Great recipe, Everyone loved it. So I’m not sure. What the…. Love your cakes!!! It’s just a matter of how thick you want the frosting. Let’s dive into the the process for how to make and decorate this cake, plus I’m sharing my secrets for the fluffiest vanilla buttercream! I’m trying to figure out proportions for a 2″ high 10″ pan. Keep posting such interesting recipes and ideas. Thank you for the recipe. Hi Lindsay! It’d be cooler if I can just bake them in one go, but I don’t want it to overflow on my stove thanks! I’m not really sure what you’re referring to. Thank you so much for your time. Is it possible to make just one cake in a 8 inch pan ? You mentioned to bake cake at 175 degree. Just wondering if I can use buttermilk in place of the milk? I just made it for a grandson’s second birthday. Hi! I absolutely love your vanilla cake in your cookbook, everyone raves about it when I make it! I’m sorry to hear you’ve had trouble with vanilla cakes. My guess is you might want one and a half recipes worth. I have my ingredients at room temperature, the oven is the correct temperature, but in my oven I have to bake it for longer than stated. Preheat oven to 350 degrees. It was intentionally added for moisture purposes, so without it you won’t get quite the same result. Facebook | Twitter | Pinterest | Instagram. If so, do I remain or reduce the amount ? Did you really mean twelve cups of powdered sugar? Over mixing can over develop the gluten in the flour, which can make cakes more dense/bready. This cake is dense but spongy and very stable for stacking the layers. Definitely a bummer. You could probably double it. I just use handfuls and press them into the sides, starting at the bottom and working my way up. This recipe should make about 24-28 cupcakes. I began to worry a little bit because I want tomake it tomorrow for a birthday for a daughter of my friend but thought now I need to do something else. Hi, Thanks the recipe is easy to follow and yes don’t chinks on the creaming method. Thank you! . I hope that helps! Required fields are marked *. Thanks! I had plenty to frost and decorate it. It came out really nice. Hi Lindsay! I like to store it at room temperature in an air-tight container, since that’s how I like it served and I think refrigerating can dry it out sometimes. Definitely try this one. I am wondering if I could use this vanilla cake but somehow turn it into chocolate. I would like to find out how much vinegar to use to create my own butter milk your recipe says 1 1/4 buttermilk. Seemingly simple recipes, have all but brought me to tears on many occassions. To make the adjustment, reduce the flour to 1 3/4 cup (228g) and add 3/4 cup (85g) of cocoa. I halved the recipe and divided evenly in two 8″ x 1.5″ deep pans just to test cos I don’t have 3 pans and they were really flat. I just recommend wrapping it well and defrosting in the fridge. Good day! I don’t typically recommend freezing full cakes, but the layers should be fine. How do you store your cakes? Notify me via e-mail if anyone answers my comment. But how can I bake a mini layer cake ? It can be really hard to say from a distance what happens. I used a ready made frosting for the outside and vanilla butter cream for the layers ! We use 1% milk can I use it for this recipe? Depending on how much you fill the middle of your cake, you might need another half or quarter recipe of frosting to do your decorations, especially if you’d like to do more of a traditionally decorated cake with rosettes or something on top. Frosting already on the top of a cake on the top and of. To answer since i don vanilla layer cake recipe t work with egg whites all oil based cake. 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