in a pan deeper than 2 inches, so I’m no expert on deep dish cakes or how to alter this recipe to work for a deeper pan. I only have 7″ tins and I would like to for 5/6 layers? So how about Samuel 6 inch cake Victoria cake tin? It is amaaaaazing! I used this recipe to make a bundt tonight with an orange supreme cake mix and french vanilla pudding. Hi, I see this recipe makes 3 – 6 inch layers but how can I adapt it to 3- 8 inch and 10 inch layers pls? Add in sugar and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Sorry for so many questions. Following the cake mix ingredients, add all the wet ingredients like egg, oil, and water. Hi! I use a conventional oven and bake all of my cakes at 350ºF (bake mode). Preheat the oven to 350 degrees F (175 degrees C). Hi Lana! Yes, it sounds underbaked. For three 8-inch pans I would 1.5 the recipe to have enough. The recipe I have calls for more oil and one more egg. The vanilla cake recipe turned out great! Would you use this Recipe for a wedding cake? So excited for you to try this recipe too! Combine flour and baking powder, add to the creamed mixture and mix well. My question for you is that I noticed in the video the prepared round pans are placed on a baking sheet. I am not really into fondant cakes, so when I stumbled on your sight, I was amazed! It’s almost impossible to find it in my country. times. I too grew up LOVING cakes! Also,if i want to half the recipe should i use 2 eggs or 1 egg? It’s the same recipe and measurements as my funfetti cake recipe, only don’t add sprinkles into the batter at the end (unless you want to!). This site uses cookies to help provide the best user experience. I made 3 six inch cakes, and wrapped each cake pans with cake strips. Found the answer above. You can find cake flour at most grocery stores, but if all you’ve got is all-purpose flour in your pantry, here are instructions for how to make your own cake flour in a pinch. and will cause the cake to sink in the middle since it already has just the right amount of leavening between the baking powder and baking soda. I would like to use three 8 inch pans. Hey! Yes, making 1.5x the recipe amount is correct! And….have you got any tips for eggless/vegan cakes please? Mix on low for 30 seconds until combined and then on medium speed until smooth, about … My funfetti cake recipe is the same as this vanilla cake recipe (just omit the sprinkles), and it makes enough for 3 8-inch layers: https://sugarandsparrow.com/funfetti-cake-recipe/ if you want four 8-inch layers to make the cake extra tall, I’d say double this vanilla cake recipe. The cake ingredients are 1 box of yellow cake mix, 1 – 15 oz. It sounds like your oven temp may be too low. A dense cake could be the result of overmixing as well, but if you followed the recipe exactly it sounds like you shouldn’t have a problem there. Can’t wait for you to try it! I was thinking of making one batch of batter and splitting it between all 3 treats. The batter will be slightly thick, but pourable. Another great one, thank you! I cannot wait to make this cake for my grandson’s birthday! Your directions are so helpful! Hi Whitney, about the cake pans weren’t they bee deep I want the cake to look like yours like the sponges just as the picture and the mixer I gave is not a stand mixer it’s the one you plug in and then hold it by your hand and you can adjust speeds on it but you have to hold it by hand and theirs something missing from it too so there is like air coming from it when I use it will that make a difference? Hi Shaylei! 🙂, Hi Catie! I’m so happy to hear that the cake was a success! I would like to make this in 4 .. 7 inch pans , please could Tell me the recipe for this please … Diolch ( that’s thank you in welsh ) Karen x, Hi Karen! Hi Whitney , why do u use cake flour instead of self raising flour ? I am so happy to hear that you loved the recipe 🙂 Can’t wait to see how you decorate! Due to lactose intolerance, we never buy whole milk or any other (except for soy or almond milk). I only have light brown sugar on hand, would that work instead of white granulated sugar? Let me know how it turns out! 2x this recipe would make a 8 inch diameter, 5 inch tall cake. I made this today and it came out soooo well (despite me forgetting to add the milk into the cake mixture!!) Just wondering if it’s ok to use self raising flour instead of plain with soda, powder and salt? I’ve just found you on you tube and I think your cakes are fab. And I will definitely try some of your other cakes The white chips mostly melt right into the cake when it’s baked, making the cake crazy soft when it’s warm, and a bit denser when it’s cooled. Hi Laura! Hi Whitney, In the video I was just using the baking sheet to carry all three tins to the oven. I was hesitant that the 12 oz. 😀, Hi Shashi! Nicola. You’re in luck. Instead, I recommend store bought cake flour, or if you don’t have that on hand, you can convert all-purpose flour into cake flour using this recipe: https://sugarandsparrow.com/homemade-cake-flour-recipe/. Hi, I have found the right ones off the cake craft company they are 15.2 cm and 2 inch deep I hope they will do? It was great,just felt little too sweet.to adjust that what should i do? Doubling this recipe will give you exactly six 6-inch layers. Many thanks. Hi Jasmine, I don’t know how many cups of batter this recipe makes, but I’m sure one batch will accommodate all of those treats. I followed the directions perfectly, except I didn’t use any white chocolate chips at all, and instead of vanilla extract I used almond extract. Going to give it a try tomorrow, so I’ll let you know how it goes. 2) yes, to achieve three 6-inch layer that are roughly 2 inches tall, just keep this recipe as-is. Hi, I just randomly found this recipe on Instagram and am so excited to try it out. Hi Jess, this cake recipe serves 12 comfortably, so you’d need to make about 8 batches to serve 100. Hi Emily! Hi Sanah, I got my cake pans from Amazon years ago. Thank you once again for sharing this amazing recipe! Thank you for your blog 🙂 I am from Belgium and flat you put everything in grams too 🙂. I hope to learn more about all the cool things you can do with icing. Now, I want to make it into a 9×13 sheet cake, would I need to adjust measurements? Is that normal? Hi Iris! I was super excited to try this receipe (and the batter was delicious!) I was planning on doubling the recipe for the cake (I will be using a 14×2 in square pan), but do u think I should double the cupcakes as well? I’m not sure let me know xx. Depending on how much filling and how you torte the layers, a 3 layer 6″ cake ends up being 5-6 inches tall. Thanks for the kind words 🙂 there are two ways to substitute the sour cream: 1) replace it with a full fat greek yogurt or 2) omit the sour cream completely and replace the whole milk with buttermilk. For the 6 inch pans (2 inch tall sides), I baked for 40 minutes. Hi Cassie! To start with, Shall I cut each ingredient to half so that I dont end up in eating a Big cake? Definitely give it another go and I have a video with tips on how to make this vanilla cake recipe here: https://www.youtube.com/watch?v=XLMUYwvOnys. Hi, I see I was a bit too fast. Just made this cake and it looks amazing and smells soooooooooooooo good!!!! I make it all the time!! Preheat oven to 325 degrees. Please disable your adblocking software or whitelist our website. I must admit I did make 2 changes, I used buttermilk instead and added an extra tbsp of vanilla. I am planning to make an ombré explosion cake and I need 6 layers about 1 cup per layer. Hi Whitney so as I live in the uk, I went hobbycraft and I think I bought 6 inch tin but I think it’s 4 inch deep will that do if I weigh it out evenly? The reason the 8 inch pans need less baking time is because the layers aren’t as tall as my 6 inch pan. ). After sifting, spoon and level to re-measure the amount of cake flour you need.Â, Make ahead tip: These cakes can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Thank you. Lovely cake—it was a hit with 30 party goers. They loved it. Hope that helps! So happy you love the recipe! For a two tier cake of that size, I would triple the recipe. Thank you! To combat that, I would recommend cooling the layers unwrapped. I believe it was too much sour cream. If do you use 4 layers with 4 inch each this recipe have a perfect size right? Hi Niharika! do i have to raise the temperature? Hi Ashley! So, 1 tsp of vanilla extract + 2 tsp of almond extract. Preheat the oven to 350°F. I hear that you can substitute butter with margarine in baking though, so it might be worth a try. Hi Yi! I have just made this cake but the cake will very wet inside. Hi Priya! I do not have any 6″ pans at the moment! Hi Whitney ! The secret to it’s perfect texture is the cake flour, which produces a much softer, fluffier cake than all-purpose because of it’s lower protein content (the more protein in your flour the stiffer the dough and less ability to maintain moisture). :0), Hi Lovanah! Hope that helps! There is a very fine line between confidence and cockiness, and today I am toeing that line with the following declaration: this is THE BEST VANILLA CAKE … Thanks for letting me know! They even texted me afterwards to make another one soon! Thank you so much!!! Yay Lia!! The only thing I can think of is the oven temperature. Id like to make this cake for my son’s bday. This recipe works great for stacking cakes. I’m gonna have to try that! There’s also an entire tablespoon of vanilla extract in there to really up the flavor, because yum. Unfortunately, we did not like this cake. Could I still bake this? Also I see the recipe is for 3 layers of 6 inch cake. Delicious cake! BUT you know, sometimes things just need their own identity. I know that the added molasses will give the cake more of a caramel taste and add moisture, but I’m not sure how the texture of the crumb will be affected. I always make cakes as you do: 3 6″ layers and I also love tall cakes. I just tried your recipe and it is the perfect vanilla cake recipe, it’s the recipe I’ve been looking for! So happy you love this recipe! Rainbow Funfetti Cake Recipe - Sugar & Sparrow, https://www.ambitiouskitchen.com/how-to-make-homemade-buttermilk/, https://sugarandsparrow.com/funfetti-cake-recipe/, http://dish.allrecipes.com/high-altitude-cake-baking/, https://sugarandsparrow.com/vanilla-cupcake-recipe/, https://sugarandsparrow.com/homemade-cake-flour-recipe/, https://www.youtube.com/watch?v=XLMUYwvOnys, http://sugarandsparrow.com/homemade-cake-flour-recipe, https://www.youtube.com/watch?v=XLMUYwvOnys&t=44s, https://sugarandsparrow.com/chocolate-peanut-butter-cake-recipe/, https://sugarandsparrow.com/under-the-sea-cake-tutorial/, http://sugarandsparrow.com/homemade-cake-flour, https://www.nigella.com/ask/baking-a-cake-in-normal-ovens-and-fan-ovens, https://sugarandsparrow.com/homemade-cake-flour, https://sugarandsparrow.com/level-and-torte-cake-layers/, https://sugarandsparrow.com/funfetti-cake-recipe. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! Let me know if you try it and happy birthday weekend! To make enough for four 7-inch pans, I would double this recipe if you want your layers to be about 2 inches tall. I prefer the paddle attachment on the stand mixer for this recipe though. Add the milk slowly and mix until just incorporated. :-). Thanks for taking the time to let me know 🙂, Can I use 2 x 8 inch tins for this recipe. This recipe is so yummy and!! Will I have to double the creaming time too? I’m making the cake again for a birthday this weekend so will make sure I leave it out a little longer. Use butter instead of oil. It doesn’t seem to have affected the taste but I was wondering if you have any idea why this happens? My 6 year old daughter had a hard day at school and came home saying “Can we bake a cake? Thank you for the recipe, Whitney! Do you think it’s OK if I cook 1/3 of the batter and keep the remaining at room temp until the pan is free again? Bars? If not what can I do to fix it. I LOVE your cakes, they are so elegant and gorgeous. Hi Angel! Thanks so much for sharing. The cake being dense could definitely be from wrapping the cake layers and storing them in the refrigerator (if that’s how you stored them before decorating). All your cakes look so “glamorous” – – – bet you have not had that adjective used for your cakes. How many eggs would I need to add if I’m going to 1 1/2 the recipe? Hi! I have been looking for perfect cake recipe for ages and I finally found it !! Set aside. I’m eager to make this cake for my lil girl’s 3rd birthday…but I’d like the cake to be 8inches wide and stacked up three levels with butter cream in between. Since the cake flour is what makes this recipe light and fluffy, my best recommendation is to make a homemade version of cake flour using all purpose flour (recipe here: https://sugarandsparrow.com/homemade-cake-flour-recipe/). Here’s some info I found on how to tweak the temperature and baking time for a fan assisted oven: https://www.nigella.com/ask/baking-a-cake-in-normal-ovens-and-fan-ovens, And since cake flour is so crucial for the soft crumb in this recipe, the best substitute is going to be a DIY version that you can make with all purpose flour: https://sugarandsparrow.com/homemade-cake-flour, Hi I love your recipe and how u explained everything… But can please tell me if you used medium size eggs or large eggs in your recipe.. this would be great to know as I’m testing recipes out at moment. Just wondering if the oven should be on fan forced or just normal top and bottom heating? I made your cake yesterday using x3 6 inch cake tins… they came out beautifully thank you so much, been looking for perfect cake recipe for ages. The pan height should not make a difference since you’ll be baking the same amount of batter as you would with a shorter pan. How many cups of batter does this recipe make? Is this cake suitable to go under fondant.? Hi, I guess it’s bad luck or something but I they website are out of stock and I can’t find them anywhere on Amazon and even if I do they like £8 each and I need three so is their no other size I could use like I want to use 6 inch but it’s the depth that I can’t find? I plan on using a 6″ cake pan – does this recipe still yield two 6″ cakes? Hope that helps! I was worried there might be a bit too much "wet" ingredients, so I reduced both the oil … Now attempting the unicorn cake as requested by my 3 year old for her birthday! Mix cream cheese, 3 eggs and powdered sugar and pour this over cake mix. It’s just powdered sugar, vanilla and milk. So happy you love this recipe as much as I do! Hi, Just wondering, how many batches will i need to make 100 serves? One box of pudding mix is more than enough for a box of cake mix. Back again Could I also bake this in a rectangular pan? Yes, Patricia! I’m worried that if it is too delicate it may not hold up to the potential moisture of the strawberry filling…. I've also used canned raspberries … Someone Has probably already asked but what could you use instead of the half cup sour cream preferably if it’s a dairy free alternative thank you so much. This is an amazing recipe. If you want to give it a go though, all the Googling I’ve done says to lower the oven temp and bake for longer, so maybe try 300 degrees for an hour or more. I just recently discovered your blog and I’m really enjoying it. Soooo gooood. Does it hold up well to stacking? And are you using pans that are deeper than 2 inches? If it was sticky when warm, the cake may have needed a few more minutes to bake. I think it will be so good!!! Hi Ali! Hi, This was my first time making a cake and I ended up using this recipe. Yes, there is a reason for the paddle attachment: it doesn’t whip in as much air as the whisk. This cake will totally work under fondant, Shanti! Alternatively, you can grease and lightly flour the pans.Â. If you want to make a small version of this cake, I would recommend my vanilla smash cake recipe (same recipe, just smaller portion): https://sugarandsparrow.com/smash-cake/. The sponge of this cake is soft and fluffy, but it’s definitely stable enough to stack and add fondant figures to the top. I’m planning on making this cake for a friend this Valentines Day! Any idea where I might’ve gone wrong? Set aside. I shared the cake with a few of my friends and they loved it. Self rising flour has leavening agent in it, so using it in this recipe would give too much rise and cause the cake to collapse. It should say on the package of GF flour, so I would just go with what the brand recommends. Delivered Straight to Your Inbox, For Free: © 2020 Cookies & Cups. If it’s going to be two layers, I would double the recipe. How long do you usually bake cakes of that size? Elena. Can I know if I can substitute all purpose flour for cake flour?? You can bake this in a 9×13 sheet pan as-is. Blog updates, tasty recipes, inspiration, and all about my favorite decorating tips right to your inbox! why is my cake always raw in the center? Do you know any idea why? The layers baked up perfectly, its got good flavor without being TOO sweet. Hi Tracy! I answered your almond flavoring question above, but just in case you didn’t see it: For an almond flavored cake, I would sub 2/3 of the vanilla in this recipe with almond extract. Hi Eveline! I love baking and have tried several different recipes for vanilla cake, and this is beyond the best one I have ever tried. I baked it for 30 mins – do you think it was maybe just under baked and should have been left in a little longer? Do you think that would work? Glad it’s a winner! I used Americolor Fuschia for the pink color. Try some of these sweet recipes that are guaranteed to please. Is there a reason why you use the paddle instead of the whisk on the kitchen aid? Hi Whitney – I’ve made this cake twice now and everyone loves it. The purpose of the sour cream is to add extra moisture, and I usually recommend full fat greek yogurt as a substitute. Hi Callie! I was just wondering how to ensure the sides of the cakes don’t get too dark? Thanks so much. Do I need taller? I hope you give it a try! And as far as a fan assisted oven, I’ve never used one but I read online that the oven temp should be adjusted downward by 20ºC. My funfetti recipe is the same, only with sprinkles added, and yields more batter (which is why the ingredient amounts are different). Hi Ayesha, that’s interesting that the cake tasted salty. I have a little confession to make: when I first started making cakes, my secret go-to for far too long was the box vanilla cake mix by Betty Crocker. … Thanks, Priyanka! Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don't skip that step! Ingredient temp and milk freshness are the only things I can think of that would curdle this recipe – it’s crucial that all dairy ingredients are room temp. That should be just fine! Line baking pan with parchment paper and/or spray well with nonstick … Thank you so much Whitney! Overall, i think i may have found my new go-to recipe. I got on it! Just make sure you fill the pans no more than 2/3 of the way full. Look, you don’t have to tell me twice. Hi Whitney, Yes, it is rich and sweet, but the name sort of suggested that so for me there were no surprises. This is the most Ridiculous Vanilla Cake… seriously the softest, most moist cake EVER – it literally melts in your mouth! You can check your local cake decorating supply shop or you can use 6 inch pans that are 3 inches deep – just divide the batter between them equally and they should bake just fine! Needed a dessert for Easter dinner. Blame it on the lack of Propylene Glycol Mono (or the handful of other ingredients in box mixes that you’ve never heard of), but my from-scratch vanilla cakes always ended up too dense, tasted a little cornbread-ish, and just didn’t have that fluffy appeal. Finding a go-to vanilla cake recipe from scratch felt like a mountain I had to climb, but after (what felt like) five hundred tries and a whole lot of not giving up, I’ve found a recipe that is beyond my wildest cake dreams.Â. Do you have a tutorial on how to decorate the cake like yours? That’s an excellent question, because I didn’t account for All Purpose flour weighing more than pure Cake Flour (and the homemade cake flour is made from All Purpose!). Sprinkle with white chocolate chips if desired. So excited for you to make this cake! Hi Irene! I’ve never tried a dairy-free option before, but after a quick Google search it looks like there might be vegan soy-based sour creams that would make a good substitute. I’m buying a cake turntable and leveler to get ready for layering and frosting cakes. I whipped up a video to show you the process of making this vanilla cake recipe and share my favorite baking tips for success. The cake texture was luke it wasnt done. Get 5 Baking Secrets That Will Change Your Life! Just with longer cook time? Hi there! I’m Shelly and I’m an addict. Should I 1.5 the recipe? In the bowl of your stand mixer (a handheld mixer works fine too! Heather. And maybe, just maybe I over mixed it…will try again (b/c really, it was still a huge winner…just trying to perfect my cake game!) I’m so happy to hear that, Julissa! hi! Thank you! The secret to it’s perfect texture is the cake flour, which produces a much softer, fluffier cake than all-purpose because of it’s lower protein content (the more protein in your flour the stiffer the dough and less ability to maintain moisture). ), as I’d usually use caster sugar in my cakes. SO HAPPY this is another winner from Sugar & Sparrow! Thank you very much for all your tips and recipes. Hi I’ve heard a LOT of great things about Minimalist Baker’s vegan cake recipes though, so I’d give some of those a try: https://minimalistbaker.com/tag/cake/, Hi Whitney. Hi, Meenu! https://www.bettycrocker.com/recipes/dishes/cake-recipes/vanilla-cake I just looked up the conversion from cups to ml online and it appears that 1 cup = 236.6ml. I’d like to make this cake with 6 inch diameter pans (each pan has 3 inch tall sides) to make a more narrow and tall cake with three layers. what will happen if u use sated butter? So happy you’ve been loving my recipes. When using a 4 inch pan, this recipe yields 8 layers of cake, so you could easily choose the perfect amount of layers after they’re baked. Hi Lisa! How many layers of cake should I use? 🙂. Thanks! Not a full frosting, like on the chocolate, but you know a little something extra. Omgosh! Do you need to bake this in a bundt or can it be placed in a 9×13 baking pan? My oven is also pretty old, so perhaps that factored into the issue. What can i do if I don’t have sour cream? I’ll try that the next time. For four inch cakes, I typically use three layers but have used four layers for taller designs. Hello! For 3 layers of 10 inch cake, I’d recommend doubling this vanilla cake recipe. I applaud your ambition 🙂 This recipe serves 12 comfortably, so if you’re thinking about serving 100 or so, here’s what I would do: 1.5x this recipe makes a 6 inch diameter, 5 inch tall cake. Could I put vanilla bean into the recipe? To answer your questions: 1) yes, although I don’t recommend omitting the sour cream (because that’s the best way to make it extra moist), in a pinch you could omit the sour cream and sub buttermilk for the whole milk. Hi Whitney 🙂 I am going to use this recipe tonight and cant wait! Just make sure to fill the pan no more than 1/2 full, bake at 350, and check it at 35 minutes to see if it needs longer. Hi, I made it “dense up” tasted amazing Belgium and flat you put in., 3 eggs and powdered sugar and continue to mix the two together, ’! With flour a cloth or paper towel while the layers unwrapped great to that. Of cake flour instead of water be worth a try ones can be salvaged make your own cake?... The perfect pop of flavor to mix the food coloring in to each separate pan make! All time faves then measure by spooning and leveling it in my country set. 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The powdered sugar by 1/2 cup but it sounds like your blog!!!!! )... So perhaps that factored into the issue wait to make 100 serves cupcake recipe!. Full instead of self raising flour instead of water made birthday cake and it came out thank!

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