Ice Cream, Ice Cream Cakes, Ice Cream Pies,, . You can use either the Wilton Color Right Food Gels (affiliate link) or AmeriColor Gels (affiliate link). Hi Lindsay, You can dissolve them in the milk (warmed up). I am not a cake decorator in the traditional sense. I’m so glad you enjoyed it! I’m planning to use cake flour for this. If it doesn’t for you, then you’d want to measure by weight – 310g. Good Day Lindsay If so, will buttermilk change the taste or texture? Vanessa, So i tried your recipe baked it as instructed , it came out light and fluffy as you said . And I tend to agree about oil based vanilla cake. Thanks!!! I would like to keep your recipe. This is key to making the best whipped, silky texture. Do you think this this cake is robust enough to hold up under the heavy fondant or is there a different recipe that you would recommend? This will definitely be my go to recipe from now on. I definitely love adding sour cream too. Thanks for such a well thought out cake for any occasion or for anyone like me who just simply loves to have a cake in the kitchen. Just remember that you only need a TINY bit of this gel to color these small amounts of frosting. . Could it be the baking powder being to old and it wasn’t able to react? Beat on low speed until all of the ingredients are well combined. If I use that instead of the unsalted and just don’t add salt do you think that will be the right amount of salt? Does this cake freeze well? Thanks!!! Or should I not have refrigerated it at all? Adjustments may be different if you’re at a different altitude than I am, but hopefully it’ll give you a starting point, I was wondering how I would increase this recipe for a 12 x 18 pan? Finally found it ! I used buttermilk and it worked perfectly. And it would affect the texture. Vanilla is like the most illusive, most basic, most important flavors in all the cake land. I will not be using another recipe for my Vanilla cake from now on!! See recipe notes for the 9×13 inch version. Because I just want to try this recipe and if it fails I don’t want to waste too much … Thanks. Happy baking! Could you please help clarify that? Do you have air conditioning? It stayed moist and fluffy even though it was in the fridge for a few days. Only change I made was subbing reduced fat sour cream for the milk because I wanted something really moist. What happened when you used cake flour? I initially creamed the butter on its own and after adding my cold eggs (oops! I tried it….I still can’t get over the moisture. I was wondering if I would be able to use cake flour instead of all purpose flour? Would that work well? I’m sorry! This is after slamming the cake pan on the counter and cooling for 2 hours before shifting to a cooling rack. Im planning on making this cake soon. Am using a 9″ pan can this recipe be sufficient for two 9″ inch pan. 31 Items Magazine subscription – save 44% and get a cookbook of your choice Bake one of our spectacular layered sponges for a special occasion. Hi Lindsay, You never know, you might want to try those too, if you haven’t already. Thank you for your awesome recipes. Once the sides of the cake are covered, use you. Holaaa! And stack? Thank you ???? i did not use that frosting, and made my own whipped cream frosting with strawberries, but the cake was simply amazing and everyone was speechless. My family LOVED it and I am going to attempt making cupcakes with this recipe next. It is so perfect! It seemed to happen after I added the milk, it seemed kind of curdled and I couldn’t get it to smooth out. The cake looks perfect and fabulous to bake for a special day. Hey Lindsay, my cake is currently in the oven and time is nearly up (approx 3 mins to go) and the cakes have sunk in the middle. How many cakes are you making?? Is this going to affect the cake very much? Hey, I made this cake last week and its perfect. Hi Vanessa, I would love to try your cupcake recipe as well! Thanks for sharing your recipe. Hey Lindsay, what would I need to change to make this recipe for 3 – 9″pans? Thanks for the recipe. The cake came out perfectly and is as light and fluffy as I hoped for. I haven’t tried it to know how it’d turn out. Yes but my actual funfetti cake I also make with buttermilk. I hope you enjoy the cookbook! I’m hoping to use it for my daughter’s unicorn cake. I live in India (Asia) if it helps you give me some advice. It came out really nice. I am so glad you loved it! Hi Lindsay, No, that wouldn’t be normal. So glad you’ve been happy with it! I’m assuming it would be plain flour because it wouldn’t be self rising. It’s an easy recipe to make using oil instead of butter which makes it super moist and spongy. Such a simply recipe. I think so and if memory serves, they did fine, but I always prefer a fresh cake. This Vanilla cake will work with the following cake pan sizes: 2 x 20cm / 8″ cake pan – my base recipe (I like the cake height, slightly tall), 30 minutes; 3 x 20cm / 8″ cake pan – 21 minutes (if all one one shelf).). Literally! However, since the butter is cold it requires beating the frosting for quite a bit of time. Preheat the oven to 350 degrees F (175 degrees C). I feel like most people prefer this one, but I’m so glad to hear you enjoy the cookbook one too! Is that what you were thinking? I am actually on the search right now. I’m sure are the eggs, since I repeated the steps. The cake looked and tasted amazing. I’ve baked it many times, in many different sized tins and as cupcakes. What shud be the time to bake and any idea how many pans would it yield?? and 2 – I am a big whole wheat flour fan and have not been able to find a good vanilla cake whole wheat recipe (though I do have a great chocolate cake one). Hi, Are you freezing just the layers of cake or the full cake? In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. I’m sorry you had trouble with it! You could probably double it. Was soooo moist and I haven’t baked for years, I hate a dry cake but this was lovely! I use a Non-Dairy creamer & it’s delicious. I also love your other vanilla cake recipe but this one is just wow! I had my doubts??? The best way to dye your frosting if you’re looking for different shades is to start with a half a drop in one bowl and then get progressively darker. But how can I bake a mini layer cake ? And this one is definitely a keeper. 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? Freeze the frosting in a freezer-safe, air-tight container. Do not skimp on the creaming time. HI! Thank you so much for this xx, Good recepie! Pipe swirls of frosting around the top edge of the cake. Hey. Mix on low speed for 10 seconds to distribute the leavening. It tasted absolutely amazing! You can, just be sure to wrap it well and thaw it in the fridge. Everyone needs their go-to, easy vanilla cake, especially if you’re making a layer cake. Hmm, not sure. I just baked a cake with this recipe. It seemed to take longer for me to get my cake done (40 mins and used an internal oven thermometer). Do you have a recommended recipe or could i just swap out certain ingredients? Thank you for the tutorial about fronting, but mine still needs a lot more practice to look like yours! Thank you! I’VE had 1 for yrs. Plus the consistency of the icing made the smoothness and the piping just Devine….I can not thank you enough for sharing all of this, it’s so selfless.. Id like to know how you recommend storing this cake? Could I just add sprinkles to the batter for a homemade funfetti cake? For more helpful decorating tutorials see my posts for How to Use a Piping bag and How to decorate with piping tips. I really don’t use fondant, so it’s hard for me to say. There was an issue today that affected thousands of sites – mine included. That much batter in one pan like that would bake unevenly and end up quite dense. I made this recipe and really enjoyed the taste. It will hold a fruit filling though and I assume it’d be fine with SMB. I made the cake only portion 2 days ago and wrapped the layers in plastic once cooled so I could frost today. Yes, you can definitely use salted butter and leave out the additional salt. Or should I leave it at room tip with frosting already on the cake?? I’ve been searching for one just like yours. So thank you. But my cake is very crumbled. You could check out my tutorial on how I build cakes –, A few weeks ago I baked your other vanilla cake recipe and loved it but I wanted to try out this one as well and see the difference and I’m glad I did. I had a bit of buttermilk left and a bit of double cream, so I incorporated that in the milk (I’m sure I didn’t even need to do this). I don’t even see the actual recipe on this post. hey i wanted to know how many cake ops this would make. Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. Lindsay your recipes are amazing!! Do not over mix the batter. I’m so glad you’re happy with it! For more tips on making the perfect buttercream, see my tutorial for how to make buttercream frosting. Scrape down the bowl as needed. Dear Lindsay, I’ve commented a bunch before and you’ve always been so helpful. Thank you in advance. I would think more layers with ganache would be fine. I’d need to test it with lemon juice to say exactly. It was soft but still structurally sound. The first time came out perfect. I made this for my daughters Birthday but I turned it in to a rainbow cake and doubled the recipe for 6 layers. It was light and fruity and sweet.She loved it and so did I. Amazing thanks so much B. X. Hi there, is it just regular granulated sugar or super fine/caster sugar? |. cant wait to try this, looks wonderful! Hi Lindsay, It won’t be quite as tall, but it’ll be fine. Yes, you get it! Can you please tell me where did u go wrong ? Thanks for the cool idea! There’s enough of it to help keep the cake moist but it shouldn’t cause the cake to be crumbly. Hi can you please give me the ingredient measurements for a 2 layer 8 inch cake please. It’s so fun to hear that you tested and compared them! Also, how about buttermilk instead of sour cream? Yo me traduje la receta de los cupcakes q se hacen usando sólo claras y son los mejores que he probado, mis amigos y familia opinan Igual! 2 Layer Cake: I recommend using my 2 layer white cake batter instead. I honestly don’t have any tricks here, I just put some in my hand – sort of in my fingers, rather than my palm so I have more control – and press them against the sides of the cake. Place a piece of parchment paper on the top and bottom of the cake layer, double wrap the cooled layers in plastic wrap. Finally a Vanilla cake that the whole family enjoyed. Or can I add chocolate/cocoa to this vanilla recipe? Awesome – thank you! I want to make it 6.5 inches. Do you have a link for those y’all cake pans? Hi Lindsay, Hope you respond! I’ll check out the recipe you sent for sure, thanks! I used the same ingredients excey that I added only 2 tbsp oil isntead of 3, also I added extra virgin olive oil. I was just wondering if when you say sugar you mean faster sugar? Will the cake hold up? Can I substitute the milk with buttermilk? Preheat an oven to 350 degrees F. In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. You can double the recipe to make a full sized cake like this one. And no, I didn’t sift the flour, but you could. I am so mad at myself! definitely trying this for his birthday. It sounds a little too much for only one slice of cake..or is the serving considered 2 slices? Am going to be using your recipe today to bake a layer birthday cake for my roommate. Hi Lindsay! Do you have any suggestions/things to look out for when dyeing the batter or would this recipe not be suitable for a rainbow layer vanilla cake? Yes, I have experimented with it a bit. Place about 2 cups of frosting in a large, Use your piping bag to fill in any gaps between your layers and to create a crumb coat. 2 1/2 cups of flour is 325 g. That is the correct measurement for the flour. The same amount as the milk or? It could totally happen. This could help some people (like me today) avoid mixing wet and dry ingredients too early and not creaming the butter and sugar as intended. I use regular granulated white sugar in the cake. Was about to make the cake.Noticed that 1 1/2 cup sugar in the instructions said 310 gms, but it measures to only 225.gms.So how much sugar in weight is needed? Here is my recipe for Best Moist Chocolate Cake. I’d like to make the cake 2-3 days before the wedding and ice it with buttercream the day before. Made for my daughter’s 3rd birthday and it came out so lovely and moist ans soft!! Is there a wat to make this cake moister and really fluffy?! I think the AmeriColor gels because they offer a wide variety of colors and you can purchase them as single either online or at a cake supply store. I wouldn’t recommend it. Hello x I just finished making this and it’s summer here in New ZealaNd — will the icing last in the warmer air temp or should I put it in the fridge. Sugar 1 TBSP per cup, If that doesn’t work: I make custom cakes and decided to try a new recipe. For cupcakes, use the same temperature. That’s so great to hear! I think that is very subjective and tastes vary so it’s hard for me to know. Thank you for sharing your incredible recipes. I used Wilton brand cake pans. Thanks for putting an end to dry cakes!! In the description I believe I mention that a different cake uses 6 egg whites (unless I missed something, which is always possible ???? I hope that helps! REALLY takes the cake! The flavor of the cake is amazingly delicious!! That should be fine. 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. The oil also creates a more tender and fluffy crumb as well. I don’t typically freeze cakes but usually people freeze the layers and put the cake together later. I’m making it for a friend’s birthday. I’ve tried various recipes from your website, and I love all of them, especially your no bake oreo cheesecake recipe. So it’s basically a running joke with a few friends, my mom and the hubs that vanilla cake is like my obsession. Also, try not to over mix the the cake batter at the end. The recipe is easy and very tasty! Planning on making this cake could I bake the cake a week out and freeze it? Thanks! We also made it into cupcakes for the guests. The shortening would help it stay more stable in warm temperatures. One question on the frosting – this seems like a lot of frosting – 12 cups of sugar! In a small piping bag, use a 1M piping tip to pipe the large roses on top of your cake. I’m glad to hear you enjoyed the cake! Fantastic recipe thanks so much!! My guess is you might want one and a half recipes worth. 1 cup of frosting for the roses (AmeriColor teal). Can sprinkles be added to this cake batter like in your funfetti cake recipe? I presume it will take a longer time in the oven. For layers, it's best to level the cakes before frosting so you're Some people have reduced the sugar by 1/2 cup and been happy with it. Slowly add the milk and mix until well combined. I used one entire bag of C and H powdered sugar, about six-seven cups. It made me so happy! Before I get into this one, let’s review the old ones. How much whole wheat flour do you think I could safely sub in this recipe to have it still taste delicious? I would love to know. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. I love this recipe but can you please recommend a recipe for a white cake ? Enjoy! Would it still be moist, would it change taste, texture etc? It’s helpful to use a toothpick to add small amounts to your bowls at a time. I like to store it at room temperature, since that’s how I like it served and I think refrigerating can dry it out sometimes. What can I substitute instead? Would halving the recipe be fine then? This is one of those easy, homemade cake recipes that everyone needs to know how to make! I’m not sure what the temperature is like there. I have both a 5 and a 6-quart mixer, and I use my 6-quart mixer when I’m making this frosting. It was delicious and moist and not at all sugary or oily. Love your cakes!!! I did not have vegetable oil but was able to use olive oil without affecting the taste. It’s hard for me to say without any context. You could always refrigerate the layers or freeze them ahead, but I also tend to think that dries them out. I’ve made this recipe several times and it’s a huge hit. Thank you Lindsay for a beautiful recipe. Can I just replace the vanilla for a shot of espresso? The batter will look curdled, but that’s ok. Add the remaining dry ingredients and mix until well combined and smooth. Thank you, Yes. The flavor was so delicious on this (often lacking when I go for an oil based vanilla cake as I’m desperate for the moist texture). Hi! Reducing the sugar also reduces the moisture in the cake, so it will change the texture. can I ask where you get your sprinkles from? Another thing to consider is if you’re over mixing the cake batter, particularly after adding the flour mixture. It is my go to basic recipe. Step 2 Mix flour, sugar, baking powder, vanilla extract, and salt … Choose from rainbow and ombre cakes, chocolate tortes and more. By submitting this comment you agree to share your name, email address, website and IP address with Beyond Frosting. It’s really hard to say, but I do think the kitchen scale would be the first thing to try. Will it yield the same results? How much could I decrease the sugar by without compromising the texture, moisture of the cake? Lindsay, xx. Made this as a wedding cake for our daughters wedding. I have not tried it with frozen berries myself. Cheers! Help! I’m not totally sure how much, but you could try a couple tablespoons. Slather ¾ cup of our Keto Vanilla Buttercream Frosting on one layer of the cake. Thank you! I’m not really sure if you would want to use the full recipe or try to reduce it a little bit. The texture of the cake is a little different, but you can. Sorry about that! I have not baked it this way myself. Oh, and mint chip ice cream! I’ll definitely be making it again soon!!! It would be hard to say an exact time. I use granulated sugar. I’ve used it for a semi naked cake before and it was great. I’m so glad you’re happy with it! I’d love to try your all oil based vanilla cake recipe. How is the crumb going to lo be? Can I make ahead and freeze? I’m glad you loved it! thanks for sharing it. I can’t remember if I have tried it with this cake specifically, but I think it would be fine. Thank you! You were definitely specific on how other cakes use 6 egg whites and that this cake will use whole eggs so that the yolks won’t go to waste. Thank you for such an easy and great cake. I don’t think there’s an error. It can be paired with just about any flavor of frosting, but my favorite it my vanilla buttercream frosting. I can’t be the only person confused here. It looks like it’s been resolved, so you should be able to access it here now. This recipe can be made as a 3 layer 8 inch cake. I was wondering if I could put dulce de leche (the caramel-like spread) in between the layers and frost everything else with the frosting. Thanks Mamta! When you say double the timing for the mixture, do you mean mixing it or baking it. This recipe looks delicious, but I’m wondering if it would hold up to more layers with ganache layering and fondant covering? I think buttermilk would be fine. I don’t have an oven so I plan on baking this in a 3 qt or 2.8 L pot/pan on my stove .. how should I proceed with the measurements of the ingredients? I’m also going to have to break down and order those gorgeous sprinkles! I have literally looked on this page and clicked on links for ten minutes. I tried it in a 9×13 and baked for 28-30 mins. Thank you very much and God bless .. Lovely caje, my go to vanilla recipe. I did mean 12 cups. Thanks a lot. I love the taste and texture of this cake, as does everyone who tastes it, but whenever I make it the bake always comes out with a bubbly sticky top and I don’t get a very good rise. Oh, and mint chip ice cream! It was delicious!! ?im making a cake for my grandma… please reply. Thank you!! Keywords: Vanilla Cake, Vanilla Cake from Scratch, Easy Vanilla Cake Recipe, Birthday cake Recipe, Easy cake recipe with oil, Tag @beyondfrosting on Instagram and hashtag it #beyondfrosting. I don’t work with fondant a lot so I can’t really speak to that. Hi, i made this batter for a 10 inch cake, but I used about 2/3rds of the batter to make the cake about the level of when I use this recipe with the three 8 inch tins. I had been wondering because I wanted to make this a poke cake and you need to make it a 9×13 so I am glad someone tried it! Hey lindsay, Moist Vanilla Layer Cake is just what it sounds like – a moist, soft vanilla cake that’s easy to make too! This is my new favorite vanilla cake. I’m not really sure what you’re referring to. I followed the recipe and this cake turned out incredible! I also tested this cake as cupcakes and they turn out just as delicious – which is a wonderful thing. Great question! I’m so glad you enjoyed it! It’s best to serve at room temperature, so remove the cake in plenty of time prior to serving. It’s basically become my life’s mission to have a vanilla cake recipe for everyone. 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