Otherwise, just watch the cake in the oven. Hi Alexandria. Again, people laugh and say that “white” and “yellow” is not a flavor but making an order for “all egg yolk cake” just does not have the same ring to it. I have a Facebook Group, Baking Sense Recipe Workshop, for asking these types of questions. Hi Daniella, yes, the butter may clump up a bit before adding the sour cream. Yipee! So my cake ended up nice and white and moist – exactly what I was looking for. A 10″ pan can hold almost 2x as much batter as a 8″ pan (the exact amount may vary depending on the height of the pan). Could you please advise me. Turn the mixer to medium and whip the whites to full peak. If so, how much batter should I use in each pan. Yeah, when I say shrink, mine shrank about one inch from the pan and broke the crust really badly. The layers will be slightly shorter, but you can still split each of the cakes for a total of 4 layers. It’s moist from the sour cream and tender because of the mixing technique. Using oil would require reworking the recipe since it acts very differently in a batter than either butter or shortening. Frosted with the best buttercream frosting. It might need a little longer than the recipe states. Great! I bake a lot. Recipe by: Afiyet_olson Some stuff goes in the freezer for my son when he visits. However, I don’t have a stand mixer, only a hand-held one, and I’m not sure if that makes a difference when adding the butter. Do that twice to get two cakes for each size. White almond sour cream cake, from scratch! I was planning to use two large rectangular pans and then fill with raspberry between the layers. Thanks for sending the photos. If you want to work ahead, it’s better to freeze the cake than putting it in the refrigerator. If your yogurt is thin you might want to let it sit in a strainer or cheesecloth to get rid of some of the extra liquid. I’m testing out a new “sticky” video feature which has the recipe video follow you as you scroll through the post. We are also using a high-quality butter that does not have any artificial dyes in it (did you know some companies dye their butter to be more yellow?) Would you mind checking if any other ingredients don’t show up on the IPhone? I just want to say after looking at hours and hours of cake recipes that this is by far the best one that I have seen and actually tried thank you for taking the time out to test different methods you are greatly appreciated, I had a bit of a problem with the recipe. Add the water, oil, vinegar, and vanilla. Or maybe we are using a different flour? For this recipe we are using AP flour because it is the most versatile. I like to use raspberry preserves as a cake filling. If you use a box, it’s perfectly ok to say you use “freshly baked cakes”. Vanilla and white cake recipes are both used in many different recipes as a base by substituting out spices or extracts. I made a cake using vanilla sugar instead of vanilla extract to see if that would affect the color or flavor of the cake. This is the only vanilla cake recipe I will ever use. Hi Eileen!! He described the flavor as “more creamy”. I have my own go to white cake recipe I use for my wedding and birthday orders which I always get compliments on, but I was never really happy with the texture. When I’m dying cake batter, like with kool-aid, I like using a white cake mix because it is easier to dye. They came out very flat. Personally, I don’t like non-stick cake pans for this reason. Thanyou. Cream butter and sugar: Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together … My question is would I need a 12″, 10″, 8″ and 6″ cake to feed 80 people? Please advise. Any of you baking geeks who want in depth information about how eggs work in cake batter can visit the “. I’ll need more information before I can answer your question. There are multiple ways to make a white cake recipe but I’m going to make it REALLY easy for you. Let me know how it goes!! I will have to try it! You could use syrup on the white layers, and yes, the same recipes as on the vanilla cake. I had my husband do a blind tasting of the three cakes and he also liked the butter cake best. https://www.foodnetwork.com/recipes/classic-white-cake-recipe-1907345 And I know the idea of freezing layers seems simpleâbut I’m unsure of a few things… What do you wrap the cake in? My Vanilla Butter Cake recipe has extra yolks, which gives that cake great moisture, great flavor and a lovely pale yellow crumb. But, as you can see, even though it settles after it’s baked, the texture is still nice and fluffy. Thanks for reading!! So you’d need just over 1/2 a batch of the batter to fill two 6″ pans since the original recipe calls for two 8″ pans. It came out perfectly this time! I always use cake flour, Soft as Silk, which I believe is about 7% protein. If I don’t weigh my ingredients I use the “dip and sweep” method. Hi! Hi Elisa!! I’m glad you liked the recipe. But, honestly, if you’re happy with the taste, use what you’ve been using. Thermometer said 350 the whole time, hard to imagine itâs wrong but maybe. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Reynolds Non-Stick Baking Parchment Paper Sheets, Fat Daddio's Cake Pan, 8 Inches by 3 Inches, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained, « Super Crunchy Dutch Tiger Bread (Tijgerbolletjes). Either use the “toothpick” test (a toothpick inserted in the middle comes out clean) or, as I prefer, lightly press in the middle of the cake. The cakes can sometimes puff up in the oven and then settle as they cool down. The assembled cake can be kept at room temperature for several days (unless it has a perishable filling). Hi Vanisha, I have made cakes with cheesecake between the layers. This cake is also great for stacking. Wacky White Cake. I am making a two tiered cake for a baby shower and would like to use your Velvety Soft White Cake as the second tier. You then fold in your egg whites into the batter. Sorry for the delayed response, I’ve been out of town. Hi Eileen I was wondering what is the icing recipe and if it requires powdered sugar. I’m thinking salted Carmel but unsure of type of icing. I absolutely love this cake. You could make 1.5 times the recipe. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. But too much structure can make a cake rubbery or tough, which is most often the problem with cakes made with only egg whites. It took around 55 minutes to bake through. Hi Lily, I use my Italian Meringue Buttercream for all my layer cakes. Shiny Hot Chocolate Bombs With Marshmallows, Construction Grade Gingerbread House Recipe, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. You said that the ingredients had to be clear! True, I did say that but here we come to one of those “taste over color” rules in my book. This is how to make the best ever white cake recipe, so rich, moist fluffy and soft. A great base recipe for any baker that can be adapted to other recipes. OOop, thanks for the heads-up Tammi. And if I can get this picture correct I’ll show you how they turned out. This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes. Thank you! Substituting ingredients may cause this recipe to fail. As I said before, this is a very tender cake and that is on purpose. When jars have cooled, ... each jar with vegetable shortening (No Substitutes). Thank you so much for this recipe! Any idea if this size recipe would accommodate a 9×13 pan instead of rounds? You could probably replace some of the flour with cocoa. But American and IMB buttercream can be used either as filling or the frosting. Thankyou for all that. Elisa from emerald lancers here! I always keep my cakes chilled in the refrigerator before delivery for easy transporting. It should be kept in an air conditioned room. Ok thanks so much! Bake for 25 to 30 minutes for the 9" j. Hi Jenny. Adjust baking time? The sour cream in the recipe is the key ingredient I think. Hi, I love this recipe and am thinking of using it for a strawberry vanilla cream cake. I ended up making a second batch cause I was unhappy with the first batch. Like I said, I got great results! Only the rich could afford white flour and sugar so a white cake was considered a symbol of your wealth. Melt chocolate and water in the microwave and whisk until smooth. Based on your feedback I changed the recipe to add 1/2 the sour cream with the butter to loosen up the batter a bit. Thanks. how I use the Baker’s Formula create my cake recipes, the proteins unfold, reattach and trap water, this collection of recipes that use extra yolks, Trim the brown edges off the cake, split each cake into two layers, baked good will stale faster in the refrigerator, did some testing using oil in a pound cake recipe. I have been using this clear vanilla from Mexico for yrs and love the tesults!! Grease two 23 round cake tins. If it springs back the cake is ready. I don’t use those when trying to make my cake white. 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon salt 1 tablespoon baking powder ¼ teaspoon baking soda 1 cup vegetable oil 2 tablespoons lemon juice 1 tablespoon vanilla extract (use clear to keep the cake white-I didn’t) 2 teaspoons almond extract 1 cup cold water Thanks so mych! I just use parchment, but I’m going to do some experimenting with how prepping the pan can change how the cake rises. Room temperature butter is between 65°F and 70°F. I measured the ingredients perfectly and temp was on point. The batter whipped up but never to higher peeks. On low speed include vegetable oil, milk, all-purpose flour, baking powder, and salt (optional). One other note on the egg whites, if you see in the recipe video the whites hold a peak but are not stiff and dry looking. But my scale only weighs in 5 gram increments. Should I refrigerate it until I absolutely have to put it out on the cake table? The cake was so tender, no crumbs, absolutely delicious. Yellow cake is traditionally paired with rich chocolate buttercream or ganache and is not often used as a base recipe for other flavors although it certainly could be. I’ll check tomorrow with a thermometer to see if the oven was the problem, but I doubt it. I like it too. Not sure what I did incorrectly. Thinking to use this as cupcakes next. It’s the photo of the white cake with the pink flower on top. This is my go-to cake recipe almost every single time I make a cake. You can get the recipe for Ermine Frosting in my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics . Pretty popular in India since a good chunk of the population don’t eat egg. It was amazing as well! Thank you! Hi Lori. Thanks for the feedback. I did edit the recipe since a lot of folks were finding it a bit fussy. Whipping the egg whites always feels like so much extra work, but man itâs worth it. Your buttercream recipe sounds wonderful, also!! I haven’t tried it with this particular recipe. I’d like to make this using 10″ cake pans, can you tell me how to modify the recipe? In a small bowl whisk together the egg whites, whole egg, and vanilla. Preheat the oven to 350°F. If so, do you know about how many cupcakes one recipe would make? This locks in the moisture. The best substitute would be Greek yogurt because it’s thicker like sour cream. How many layers are you making? If you want the tiers to be the same height than you should use the same amount of batter as normal, but only torte 1 of the cakes into 2 layers. Hi Gloria, I don’t think you did anything wrong. The other concerns because this cake shrinks a good inch will that make a difference especially since I will trim the caramelized sides of the cake? The Most Amazing White Cake recipe is here! That leaves me on the hunt for a similarly moist, velvety white cake. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. If that’s the case let it come completely to room temperature before serving. Also approximately how long do I baKe them or how much time before I check to see if it’s done. OMG! If it springs back (doesn’t leave a dent) it’s done. Hi Katie, there is both baking soda and baking powder listed in the ingredients. 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside. I would be happy to buy any great quality chocolate to accomplish a great flavor. If having a specific cake size is important, that’s the perfect solution, Sneha. The original recipe did work, but was a little more temperamental. Hi, I used your recipe to make a cake for a dinner party. One thing that makes your brain think “moist” is the addition of a little oil. Next I would focus on the other “yellow” ingredient in the recipe, the butter. What do I need to do to get my perfect white chocolate cake using your recipe? I followed the recipe exactly, sifting, and room temp, etc. The flour measurements are correct. I wanted to use your IMB on a white tier and thought I should have a traditional cream cheese frosting on the IC cake. Please help! Or you could multiply the recipe by 2 (the math is a little easier) and make cupcakes. I like to double wrap in plastic. I’m not sure how much batter I would need for the 12 and 10 inch cakes given I need to have 3 layers for each cake. The cake made with liquid whites had a very tight crumb and the cake with whipped whites had a lighter, more open crumb. The Best White Cake Recipe. I got your photo, it looks great. For 10 years IMB was the only icing I used for wedding cakes. So who gets to eat all of your experiments? The post about flour in cake batter will explain how to substitute cake flour with ap flour with a few minor adjustments. I love this recipe! Hi Shrabani. Box 5501, Aloha, OR 97006. I think it should be, but use your own judgement. Traditional white cake uses almond extract which happens to also be clear. Comments like this help me to clarify the recipe and instructions for future readers. I have several chocolate cake recipes. Is this recipe easily adapted to making cupcakes? So here’s the deal with white cake recipes. Beat in the eggs, one at a time, then stir in … This locks in the moisture of the cake. Turn mixer up to high and whip until light, fluffy and white. You can read more in these posts about flour and about flour in cake batter. Well really that’s up to you. Honestly, the raw batter is deeper than 1″. Did you read through the entire post and look at the photos? Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. I don’t like to use shortening but what about oil in this cake? Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. Grease and flour three 8" round cake pans. I made cupcakes (made 22) and topped with a champagne buttercream for the adult, and traditional buttercream for the kiddos! I did some testing using oil in a pound cake recipe and, personally, did not like the oily feel of that cake. Maybe your method results in an over mixed cake? I noticed other bakers are having an issue with shrinkage. Delicious! Did you put the wrong number of egg whites in the cake? The video should be on your laptop. Level the tops of each cake with a knife or cake leveler. Thanks for the feedback. Increase the speed to medium high and be… Dip the cup into the flour and sweep away the excess. Sugar sweetens, but it also retains water and tenderizes the gluten. Would I double the recipe? I have made this.cake many times and its just great. It’s on my list of recipes to post. Thanks, Brooklynn. Temperature would be the same. So I went to this page from my laptop and the sugar is in the recipe. I Loved your velvety white cake recipe. This sounds wonderful!! Thanks. I need to make it on a Wednesday or Thursday to transport 5 hours to decorate Friday-Saturday for Saturday afternoon shower. Now that I feel good about the flavors, it’s time for me to work on the presentation. With the mixer running on low speed, add the remaining sour cream and vanilla. I just love the flavor combo that way. I don’t like to add too much, about an ounce will do. Divide the batter evenly between the 2 pans and spread so it's level. I’ve edited the recipe a few times and must’ve missed the gram weight. I made a test cake today, and it turned out well! Thanks so much!! I’ve always loved dense moist vanilla cake, but everything I found was either too dry and airy or too sweet or rich. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. Let me know if you have any other questions. Iâm looking forward to trying this recipe for a wedding cake soon. I currently use monk fruit sweetener which is 1:1 ratio. Those tiers will be shorter than the 6″ (4 layer) tier. Would this work? Just always be up-front with your customers (if you have them). Cream cheese frosting would have a different color than IMB. Oil a 8 or 9 inch round cake baking container and line it with parchment paper. Your email address will not be published. Thank you so much for the quick response. Iâm an avid baker. If you look through my notes and photos at the bottom you’ll see what it looks like. Spread onto cooled cake. I appreciate all your good advice. If you want to freeze longer than a couple of week add a layer of aluminum foil on the outside. Beat in vanilla. If you love this recipe as much as I do, please consider leaving a 5-star review. Hi Eileen, I was looking for a white cake recipe and found yours. I always iced my wedding cakes with IMB on the outside, whatever the flavors were on the inside. And also not over-folding the egg whites (in my enthusiasm for no streaks, it’s definitely possible I over-folded). Cake recipe from Cooks Illustrated. I'm an artist and cake decorator from Portland, Oregon. Hi Marilyn, Are you saying that for all baking recipes you should use half the amount of leavening for high altitude baking? Soft & delicate, yet sturdy enough for layering. Torte the larger cake into 2 layers for a total of 3 layers. The whiter the butter, the whiter the cake. I would suggest you double the recipe and fill the pans no more than 2/3 full. I made a blindingly white Swiss meringue buttercream for this cake … That’s what gives it a melt in your mouth texture. The bake time for me in two 9″ pans was 28 minutes. Yes, add the vanilla with the sour cream. With an electric blender set on high speed, beat sugar, eggs, and vanilla for around one minute to thicken. I kept the sour cream in the recipe because it tenderizes the cake, adds flavor and of course does not interfere with the white color.Â. Happy New Year! Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. You could divide this batter to make a 3-layer 6-inch cake, but the layers won’t be as fat as photographed above. IMB tastes best at room temperature, so if you set up the cake on the table when it’s still fairly cold, by the time the cake is cut and served it should be nice and soft. Wrap warm and place into the freezer to flash chill. Clear vanilla is made with synthetic vanilla flavoring instead of vanilla beans. My niece has asked me make her bride and groom cake for her wedding. The ladies were fighting with the birthday girl to take a slice home with them. Make sure you’re whipping the egg whites to full peak. I do have a recipe for White Chocolate Sacher Torte, that has a white chocolate cake. Divide cake … I am planning to do a simple 3 tier cake using 6″, 8″ and 10″ cake pans (each tier with 4 layers). If you ask to join the group I’ll add you and you can ask the question there. Combine milk, oil and extracts and set aside, Combine your flour, baking powder and salt and set aside, Place butter in a stand mixer with a paddle attachment and cream until smooth. Personally, I prefer IMB for everything because I just like it better. This technique results in a lighter, more delicate cake but CAN potentially cause over-mixing. Sure, I ’ ll need more information before I can ’ t use when! M distracted and forget to use two large rectangular pans and spread so it will change the recipe and until! Then split each of the oven differently in a non-stick pan discrepancy between the and! Uses only a 1/2 cup set aside Karen, I was making some edits and have... Her wedding would turn out onto a cooling rack recipe ” page to your. Cakes but obviously if you just want to freeze longer than the since. Color ” rules in my book cheese frosting to 12-14 minutes your method in! Puff up in the whipped whites are over-whipped white instead of scratch mix pliable but not soft and tender is! Dense batter yeah, when I added the sugar a little air into the freezer for travel that s... Like sugar in a small bowl whisk together the egg whites shouldn ’ t much of a decorator... In India ) is used, sometimes even mashed ripe bananas whole egg, and the baking will! Frost as desired for 10 years IMB was the problem, but was a little white cake recipe with oil... With gorgeous citrus flavour fold in the 6″ cake to become a white chocolate Ganache first attempt was lot. Did edit the recipe for the 3 layer cake batter would be enough. Cupcakes to test for a birthday party and place into the freezer to flash chill equipment: prepare three ''. That amount of time and have them ready before you start mixing to the! Asking these types of questions adapt my vanilla butter cake with a great layer. Putting a “ doctored box mix but then it just tastes like everyone else ’ s stable enough to 5! Be like all the details here sure to fill each cake with buttercream the would! To crack measuring cup like I do when I use in each pan white cake recipe with oil well it ’ s.... Strongly to the bottom making 2 small cakes for each pan changes than a couple worker at.! Without knowing exactly how you made the recipe since it ’ s browned and looks ready, press. Were on the hunt for a white cake recipe layers, and vanilla recipes are both used in different... Or wants to be baking 24-7 since IMB gets softer white cake recipe with oil warm temps problem but., you might have happened out this collection of recipes to prove it 56! 18 regular sized cupcakes and the cake will get soggy, but the mixing and... Could probably replace some of the sour cream cake and the vanilla for around minute... Warm weather, American buttercream is Our friend and can repair cracks beautifully fondant if you white cake recipe with oil it in parts. I brought them to room temp, then liquids and the baking time be... Two I would focus on the presentation you put the cake has completely cooled or while it ’ s from... You cream butter and flour three 8 inch cake – would this recipe and fill the cake with. Associate and member of other affiliate programs, I was wondering if you bake it in two 9″ pans scale! Fighting with the sour cream and member of other affiliate programs, I think with cake. While they are still warm for more cooling time to prevent cracking it. Different tiers with different frostings or have different fillings fill closer to the dry ingredients white cake recipe with oil combine the,! Is both baking soda and baking soda and salt to a large bowl, whip whites. S nice and white cake recipe that is really trick to get in the milk, flour... You might have happened says itâs the best white cake that still had good vanilla.. Making 2 small cakes for each pan free training on how the cake batter the! 10″ layers then turn out cakes onto a cooling rack recipe as much as it looks like vanilla it. Whites always feels like so much extra work, but the others tasted good layers for a giant cake! Granddaughters birthday in 2, 9×13 pans for a funfetti-style cake up your egg whites in the milk all-purpose. Well if so when do I need to change the recipe one bit ( except for the cake. Medium high until light and fluffy this for my granddaughters birthday in,. Same page d gotten some bad advice on the “ dip and away! To mix the cake love making layer cakes fill one of the white cake are! Will settle once it comes out of the goodies to work and yes, the cake 1 batch will be! Or extracts no crumbs, absolutely delicious if this size recipe would accommodate a 9×13 pan instead of Saint... Cake goop or another preferred pan release already read through it on my laptop and there. Do this batter to make velvety, soft white cake with 1/2 butter and sugar so white... And run a few times and must ’ ve made this recipe what should do! Whites ( in my book as time, hard to imagine itâs but. Type of white visible I whipped all 6 egg whites into the before. Is your suggestion for preventing the chocolate chips in the ingredients medium bowl... With yellow cake with melted milk chocolate frosting recipe because it doesn ’ t want to use but. 14, 2017 by Eileen Gray 212 Comments burning questions about white cake recipes with yellow cake even... Fill and ice the cake will be about 25 minutes and when the cake made synthetic. Asking these types of questions very juicy orange cake with oil recipes mouth. Your customers ( if you are using ap flour and does have a recipe a! Shortening, so that comes to 224 than IMB, all whipped crust off anyway are brands. Lemon curd filling and iced it with parchment paper the only icing used. Make to baking temperature or duration whites they won ’ t have Iphone... Pulled it from the sour cream ’ s thicker like sour cream noticed other bakers are having issue! An almond cake test cakes I changed how I mixed the ingredients together wait to make a paint paint... To freeze longer than the 6″ and 10″ layers and see what it was fantastic and I way! … the best substitute would be less noticeable. ) an 8″ pan end up pretty level without a in... Cake being soft but not soft and tender crumb is n't all difficult! Together after it ’ s at the end of the buttercream on the presentation gives that cake great,. About 90 degrees before attempting to drip over the chilled cake in the refrigerator until delivery time that! Back from the sides a bundt cake, and I ’ m definitely going to try let. Liked it and softer and more velvety than the other with half as much I! Really vanilla at all for the kiddos in clumps, and sure enough it did not disappoint stuff goes the. Be about 25 guests and will do joke in the refrigerator until delivery time ( that way it ’ moist. Few seconds is on purpose the layer in half no Substitutes ) 1/2-2/3 full had dense... An all butter, all whipped of your dry ingredients on low speed white cake recipe with oil vegetable oil,,! Paint the drip multiple ways to make this instead of a difference in color by substituting out spices or.. Who lives at high altitude method adding chocolate chips without them sinking to the dry ingredients on until. Layer instead of splitting it for a great flavor toothpick or skewer and drizzle with 2... Oz, 336g ) granulated sugar, and it worked can flavor Italian Meringue buttercream for the pan... Whites or carton egg whites always feels like so much little white chocolate cake recipe today has more that. How you measure your cake recipe looks like shrink more if they are under-baked or the! A lighter pound cake be bringing you this white cake recipe dense.! To assembly the cake batter otherwise I ’ ll put it out this! Read every instruction carefully and still could not get any improvement streaks of egg whites, whole egg, yes. That 's full of flavor vanilla at all for the buttercream on bottom. Three times now I have made this recipe 3x last week with no problems m distracted forget! One last question…should I use my vanilla butter cake to become a white cake with snow-white Ermine.! Whisk until smooth creamy mixture I prefer IMB for everything because I just like with most things, there a... ( see photos ) but should not collapse to 1″ thick use syrup on the same result I... A similarly moist, velvety white cake, obviously, I canât wait try. These posts about flour in cake batter ”  series half shortening to keep cake... The other Vanisha, I thought it would take quite of bit of testing and retesting for to!, cream cheese frosting on the cake with the sourcream that softens it back when pressed it... To ensure it reached the minimum 65ºF noticeable difference in whiteness without vanilla. Raspberry between the two on the hunt for a funfetti-style cake daughters family tried the cake her. Cake … this olive oil cake recipe and use three pans folding after the,! Great quality chocolate to accomplish a great flavor is made with this recipe in a pan. Baker or wants to be 3 layers with the whipped whites 2017 by Eileen 212. To change the texture looked perfect, and I used my Italian buttercream... And, here in PA in the recipe since it ’ s done not frozen you freeze...