Also, my pans have removable bottoms and the batter leaked through them…='(, Is this sturdy enough to cover with fondant? I do think cakes are best at room temperature, but I would think it’d be fine refrigerated and then brought back to room temp. I am going to try to make this cake for my daughters 6th birthday. Hello Lindsay, I need to make this recipe in a 10” baking pan, how much should I alter the recipe? I live high altitude (5000 feet) and here are my standard adjustments: Add:  I tried a different recipe last night and it came out fluffy and moist. By submitting this comment you agree to share your name, email address, website and IP address with Beyond Frosting. Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level. 1. This is the perfect Vanilla Cake Recipe! Thanks! And as for a rainbow cake, I actually adjusted this cake a little so that the layers don’t mix. I just love you girl! 1 cup of frosting for the roses (AmeriColor teal). For some reason my cakes are brown on the top but still raw in the middle. Thank you so much for your time. I hope this helps, and happy baking! While adding additional leaving may seem like it would help the cake rise more, too much leavener can actually have the opposite effect and cause the cake to fall when it comes out of the oven. Besides the filling in between the layers, you’ll need extra frosting for decorating. That should be fine. Thanks so much! I love this recipe and have used it a couple of times now. I’ve commented a bunch before and you’ve always been so helpful. Thank your for your recipes and instructions. I feel like this question is hard for me to answer since I don’t really make stacked cakes. I would check my leavening agent and make sure it’s not out of date. I also used it for cupcakes and they were amazing. Most of that is the frosting, honestly. Hi Lindsay,  The cake came out perfectly and is as light and fluffy as I hoped for. No, self raising flour has additional leavener in it. Hi this recipe looks amazing! What happened when you used cake flour? Spread about 1 cup of frosting evenly on top of the cake. That sounds so festive! I don’t typically recommend freezing full cakes, but the layers should be fine. Thanks. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. I will tah you on my Instagram post tomorrow!!! 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?). I had a question about the frosting. Thank you. That would work as a cake option as well. We also made it into cupcakes for the guests. Thanks for the recipe. And I’m so glad you love the cookbook one – that’s also a favorite of mine. Thanks for sharing the simple layered vanilla cake recipe . Thank you for sharing your incredible recipes. So thank you. Sending u big hugsssssssss. Hi. Hmm, I might check your baking powder to be sure it’s fresh and that it’s measured correctly. Will it make a huge difference in the texture of the cake if I use 1 x 8″ pan? The same amount as the milk or? My husband prefers the crumb on this recipe. Any thoughts on what I might be doing wrong? I was wondering if I was using this recipe to make a tier cake and using 6 inch pans how would I distribute the batter and how long would they bake for? I’m desperate waiting for it I want it so bad!! If so, do I remain or reduce the amount ? Hi Lindsay! This is my go-to Vanilla ABC recipe! My favorite tips to take your If you did, does it hold it’s shape well? Made this as a wedding cake for our daughters wedding. I used a ready made frosting for the outside and vanilla butter cream for the layers ! I just recommend wrapping it well and defrosting in the fridge. Do you have a recommended recipe or could i just swap out certain ingredients? Sometimes it’s dry and crumbly, sometimes moist and dense (in a good & bad way), sometimes light and fluffy and sometimes half of it left in the pan… I could never predict what I would get from cake to cake. This cake does use 4 whole eggs, as written in the recipe itself. Could I just add sprinkles to the batter for a homemade funfetti cake? Thank you! I would think more layers with ganache would be fine. If I add some chocolate chips or rainbow drops with this cake would it 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? This recipe shouldn’t give you a dry cake, but if you’re having that much trouble you might consider checking your measurements. Reversed creamed for a perfect soft crumb and the most delicious vanilla flavour you wont be able to stop at one slice. Thanks! Check out my post on standard buttercream! I had to change it slightly and use yogurt instead of milk (as I ran out), and let me tell you this may be the most delicious vanilla cake i have ever tasted. A pretty standard amount of powdered sugar for the amount of butter in a typical american buttercream. Just wrap it well and then thaw it in the fridge. It was a full two pounds. what can I do? Thank you for this! Am going to be using your recipe today to bake a layer birthday cake for my roommate. Thank you. Good Day Lindsay Thank you for the amazing recipe. It’ll take much too long to bake and you’ll end up overcooking the edges and undercooking the center. I just baked a cake with this recipe. Hi! One suggestion for the order of the steps: swap steps 2 and 3. I doubled it and put it in three 9” pans and it baked up perfectly. One question, if i am going to make a lemon flavoured cake using this recipe, would i reduce the amount of milk to 180 ml and add 120 ml of lemon juice? I’m not sure but I’m thinking they were soo soft perhaps due to the oil content? My mother in law wanted to hide a piece for herself to enoy before the kids polished it all off! Thank u! Beat on low speed until all of the ingredients are well combined. It made me so happy! I’VE had 1 for yrs. I didn’t do anything in particular, just layered the cake. Powdered sugar is used to make the frosting. Thanks! I was so scared it was going to flop but the big flop never came (thank Goodness). It took about 30 minutes to bake in my oven. Slowly add the remaining powdered sugar and mix until smooth. This is key to making the best whipped, silky texture. Yes. The recipe is relatively similar. Vanessa, I find a lot of recipes can taste overly buttery but this one reminded me of store bought icing. Hi! Please see my full disclosure policy for details. And no, I didn’t sift the flour, but you could. However, once baked, the cakes were soo soft that they were breaking apart slightly. Here is my recipe for Best Moist Chocolate Cake. Thanks!!! I also tested this cake as cupcakes and they turn out just as delicious – which is a wonderful thing. I am sure customers would love this. THIS is my NEW go to vanilla cake! May I ask mam what kind of pastry tip did u used on the top of a cake ? You mentioned in your notes that sour cream adds moisture and flavour so if I wanted to substitute sour cream for the milk, how much sour cream do I use? If it’s already sliced, then I recommend placing plastic wrap up against the sliced edge to help prevent it from drying out. For the frosting, you could use the chocolate frosting in this recipe or the Fudgy Chocolate Buttercream Frosting. Hi Lindsay What do you think about using cake flour instead? Also, try not to over mix the the cake batter at the end. I wouldn’t declare it my favorite flavor, but it’s super important to have a good vanilla cake in your repertoire and most people have trouble finding one they like. The height is perfect. Hi Lindsay. You could probably double it. Makes a lovely cake. I typically make it in 8 inch pans, so I’m not entirely sure about the 10 inch pan. Finally add the remaining dry ingredients, and the remaining milk. This is a super approachable way to decorate a cake. For cupcakes, use the same temperature. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. if so, could you please advise if I would need to adjust quantities, and what would be a good cooking time? It came out really nice. Beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. I’ve never heard of it being an issue. I was looking for a good vanilla cake recipe and I tried Chelsweets & yours. It stayed moist and fluffy even though it was in the fridge for a few days. I don’t work with fondant a lot so I’m not the best person to ask. definitely trying this for his birthday. Could I bake this at 300 with no big differences? Thank you! Hi Lindsay, Thank you. Its the way it was worded…..kinda confusing I agree about the eggs. I feel like most people prefer this one, but I’m so glad to hear you enjoy the cookbook one too! 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. Are you sure that you are fully creaming the butter and sugar every time? A food scale is going to be best to make sure you aren’t over measuring your flour, which could give you a dry cake. https://howtocakeit.com/blogs/recipes/yos-ultimate-vanilla-cake It’s a big hit with my family. Really simple and very yummy cake. Seemingly simple recipes, have all but brought me to tears on many occassions. This site uses cookies to help provide the best user experience. However, for this cake, I wanted to do something different but still easy. I baked it in a loaf pan for easy cutting. I made this recipe and really enjoyed the taste. Never miss a post - subscribe to receive emails! 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. Hi! That amount of sugar actually acts as a bit of a preservative. Do not skimp on the creaming time. Is this going to affect the cake very much? I haven’t really made 6 inch cakes, so I’m not familiar with the baking times. 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. Can the milk be substituted with buttermilk instead? Come back to room temperature butter until light and airy, and therefore doming the... And after adding the sugar somewhat but my goodness with all the,! Hello Lindsay, so i ’ m so glad to hear you enjoyed it stay more in... 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