When I went to make this cake I found out my cake flour had bugs so I had to improvise and make my own. I’m worried that it is not dense enough to hold up as cupcake. This cake is quite delicate so I’m not sure how well it will do for cupcakes. Made this cake for my boyfriend’s birthday and it was a big hit so thank you!! This recipe is definitely a keeper! I had to run to the store last minute to buy frosting! Keep your cake air tight. I am not familiar with Arrowroot but the link below says it is not good to mix it with dairy products. I do know that weather (humidity especially) can affect baked goods. Rodelle Reserve was aged for 6 months in French Oak barrels to enrich the vanilla flavors and soften the harsher alcohol flavor that all extracts inherently have. The buttermilk gave it a nice contrast to the perfectly balanced sweetness. THANKS!! If you do not have cake flour, this is the substitution you can use. Any chance you know how many cupcakes this recipe makes? Gradually add dry ingredients to wet while alternately adding buttermilk. Hmmm, strange that the first few times worked great and the last time did not. Hi Eve, We are very happy that you like the recipe!! Thanks so much for your review, Michelle! I’m happy you and yours enjoyed , Is this super moist? I wanted to make cupcakes out of the batter. Get your bottle of Rodelle Reserve now! I didn’t here – I followed your recipe exactly, and it works really well in the cake! Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred … I’m also so glad you loved it! haha! Do you know what I can do with the recipe to accommodate this? Will this cake hold up to being covered in fondant or is it too light & fluffy?L. Enjoy . It is not only delicious but also very moist. Variations to Cake … Please clarify. Went & bought new baking powder tried baking them again this time they did rise. I would LOVE to make this cake for my son’s birthday in a couple and will not receive this in time to make the cake if I order online…Thanks. Hi I have Arrowroot instead of cornstarch. Hi! We have less than 3 cups per pan and our layers are approximately 1 1/4 to 1 1/2 inches tall. I usually always leave my ingredients out for about an hour or so so they’ll come to room temp before making any cake recipe this helps with texture an overall a better product so I’m wondering if some of the comments where the cakes are not rising is due to having to cold of ingredients. Thanks! I have only made this as a layer cake. I used low fat buttercream, cake flour, 3 teaspoons of baking powder and the rest of the ingredients just how the recipe says. Bake until the top springs back when lightly pressed … But, if that is what you prefer and are used to I’m sure it would be fine. I have been searching for years for a vanilla cake that wasn’t so dry that you needed to have coffee with it just to get it down. I followed the directions and added everything correctly but the cake did not rise at all. I suggest sea salt or kosher salt. Baked up beautifully in just 15 minutes. My baking powder was active. (of course). Best strawberry cake I’ve had in a long time! Just perfect. This recipe turned out great I used another reviewers suggestion for cupcakes and they came out tasting awesome with a really tender cake. Huge question…..What is the high altitude adjustments? What’s the reason cake flour is used in this recipe? Hi Rob, If the cake is frosted with a frosting that does not need refrigeration, it should be eaten by day 3 in my opinion. hi, nicole i want to know if it is a 1 pound of cake, i need to make exactly 1 pound of cake and can i change the butter for oil? Avoid it becoming too soft in room temp ) thanks for leaving comment. 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