How did your co-workers like your cake? I have only made this one. I am using cake flour with 9% protein. He described the flavor as “more creamy”. With the proper ingredients and mixing technique you can make a great White Cake at home, from scratch. Thanks so much for sharing your knowledge! I bought 4 8″ pans as well as 4 7″ pans and am concerned that all cake recipes will shrink more or is it this White Cake recipe in particular? . I split each cake into two layers for a total of 4 layers. Not sure what I did incorrectly. 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. But both times it did shrink :/ I just use a pan one size up now and get the smaller size I actually want. And ... You may also want to choose cake flavors that are a nod to your or your future spouse's heritage. It would be OK for a day or two at room temperature, but the freezer is the best way to keep a cake fresh. USP Kosher Grade Flavoring. Also, did you grease the pan or just use parchment on the bottom? I am so glad I found you and your recipes! An inch thick. Let me know if you try it how it turns out. Scroll through the “cakes” category on the “Recipe” page to find them. I absolutely love this cake. It depends if it acts like sugar in the batter. Hi I made this cake and some cupcakes to test for a birthday party. But I have a question, Is this cake strong enough for a 3 or 4 tier cake with at lease 3 or 4 layers per tier. In a medium bowl, cream together the sugar and butter. Oh, and I should say that I work with 3″ tall pans. This is absolutely the best white cake recipe I have come across. If so, how much batter should I use in each pan. I bake two cakes and split them to make 4 layers. Also, did you use fresh egg whites or carton egg whites? Personally, I would make either 1/2 or 2/3 of the recipe and bake it in two or three 6″ pans to get a similar height for the finished cake. I love Italian Meringue Buttercream with it. I’m planning to use this recipe for a wedding cake I’m making and would like to bake the layers ahead of time. If possible, it’s best to store them at room temperature. Can this recipe be halved successfully, as is? For the 3 layer cakes fill one of the pans with the normal amount of batter and the other with half as much. If having a specific cake size is important, that’s the perfect solution, Sneha. It always comes down to your own taste. Thanks so much!! I love cakes that use the reverse creaming method and appreciate the research you did to obtain what looks and sounds delicious. I’m glad you liked the cake. only have 10″, 8″, and 6″. In my testing for the “Eggs in Cake Batter” class, I found that a cake has a softer texture when the whites were whipped and folded into the batter. If yours is the same you can of course round up to 225. I Loved your velvety white cake recipe. Type: Cake-White Water Soluble Flavoring. If so, is it the same as on your yellow cake? I love all types of cakes, in India cakes and pastries are now a bit famous all over. Dip the cup into the flour and sweep away the excess. Hi Claudia. Thank you so much for this recipe! Thanks. Or 1.5x it? It only fails, if I’m distracted and forget to use the high altitude method. My only problem was I felt like my cake didn’t rise as well as it should have. Red Velvet, chocolate, lemon, marble and more. Also, any tips for a rookie doing a 6 layer cake lol I’ve got my cake board, I’m going to use firm buttercream frosting to layer and giant straws through it to help stabilize. There are only two flavors offered. Check your oven temperature is correct (use a thermometer). By the way you must have patience of a Saint!! As an Amazon Associate I earn from qualifying purchases. I made this as a Bundt cake, in a 10-cup pan, and it baked up perfectly! Is there anything I can use as a substitute for sour cream? . 1 cup (8 oz, 224g) sour cream at room temperature, divided, 2 sticks (8 oz, 224g) unsalted butter at room temperature (see note), 6 fresh large egg whites (7 oz, 196g), at room temperature (do not use pasteurized egg whites or they might not whip up properly). I have to make a Wedding Cake in January for 80 people. Great to see that my pin popped up on your feed. Yes fresh egg whites. Hi Lori. Article by Sanya Jain, January 8, 2014. I used half shortening to keep it starkly white since I also added sprinkles for a funfetti-style cake. I have the most amazing chocolate cake recipe and now I have a white cake recipe too! How would you adjust the recipe for the 6″ and 10″ layers? I forgot the baking soda. Is it when you add the sour cream? The post about flour in cake batter will explain how to substitute cake flour with ap flour with a few minor adjustments. I noticed in one of the steps it said to sift cake flour, sugar, and leavening. If you over-whip the whites they won’t rise as well and you’ll loose some volume in the cake. You happen to have a recipe that combines cheese and cake layers together? If you love this recipe as much as I do, please consider leaving a 5-star review. I suggest you make 1 1/2 times the recipe for a total of six layers since you want 6 different colors. This is when you will incorporate a little air into the batter before the egg whites are added. This recipe and method is similar to chiffon sponge. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Don’t put the cake in the refrigerator. Add in a couple drops of food … I’m going to admit that I typically doctor up a box cake mix, but with a white cake, there just isn’t much you can do. That’s what gives it a melt in your mouth texture. Thank you! Eileen, That sounds great. Big hit!! But I noticed my cake was a little shorter in height than what you mention yours is, so I wonder if I’m missing something that could make it that much better/even a little lighter. I did change the recipe instructions for a longer cooling time in the pan. Should I make each layer separately? If you double wrap in plastic and then a layer of foil it will do well for several months. There will be about 25 guests and will do a 8″ cake and top it with a 6″ cake. Nowadays Indians are celebrating all types of occasions with cake. Absolutely! This cake or the buttermilk one With oil. I think it should be, but use your own judgement. Thanks! Next I would focus on the other “yellow” ingredient in the recipe, the butter. 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. Since whipped whites are already partially “cooked” they don’t contribute as strongly to the structure of the cake. Thanyou. Can you please suggest what adjustments I should make to baking temperature or duration? Do you intend to make the cake itself strawberry, or use a strawberry filling? Yellow cake uses butter as the fat and calls for whole eggs. It might need a little longer than the recipe states. Hi Lily, I use my Italian Meringue Buttercream for all my layer cakes. Ingredients: Natural and Artificial Flavoring, Ethanol and Propylene Glycol. Also, because of the butter and the egg yolks, yellow cake tastes richer than white cake. I don’t specifically have milk chocolate frosting recipe, but you can flavor Italian Meringue Buttercream with melted milk chocolate. Defrost at room temp in the plastic wrap. I’ve also used this recipe as a gluten free cake by replacing the flour with gluten free flour, and it’s been a huge hit with my GF friends and family! What I do is flip the cake directly onto the cooling rack so I don’t have to move it until it’s completely cooled. Part of the cake that was cooked was not very impressive, good flavor but rubbery. Thanks so much Eileen . 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside. . The video should be on your laptop. Don’t know what happened there! Bakers may also use clear vanilla extract to keep the cake white. After much baking, I am sticking to my grandma’s recipe for chocolate cake, and it uses oil, not butter. That’s not really surprising. Do you let the cake defrost/thaw completely before decorating with icing? For cake mixes and recipes including water, switch out part or … Do you know if, in general, meringues behave differently at high altitude? Preheat the oven to 350°F. Since this is a wedding cake, I thought a “white” cake would be more appropriate. there are eggless cake recipes out there. Sugar sweetens, but it also retains water and tenderizes the gluten. I’m getting closer to the Wedding event that I’m doing the cake for. I have been looking for the perfect white cake recipe and have tried 13 different ones. For the third cake test I whipped all 6 egg whites and folded them into the batter. You can see how I do it here. If you are using a mobile device the video should be right before the recipe card. Great suggestion – thanks again. There wasn’t much of a difference in color by substituting the butter with shortening. A reader told me she’d gotten some bad advice on the internet (shocking!) After it cooled all four cakes were flat. Any ideas? Thanks for reading!! When I … Bake any left over batter as cupcakes which you can freeze for a quick snack. Let me know if you have any other questions. Unless it has a perishable filling, I never refrigerate a cake (unless I’m delivering a wedding cake, but that’s another whole can of worms!). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I knew that information would help me create a really soft and tender white cake that still had good vanilla flavor. Sure, there are some that are flourless and fudgy, and others that are tender and fluffy, but they’re all labeled “chocolate.”. But I don’t use a lot, I spread a layer of preservers over each layer (like making a jelly sandwich) and then add a layers of buttercream over the raspberry preserves. How long is the drive? But since it’s made with butter and sour cream, and not oil, it is still a very tender butter cake with a different texture than a chiffon cake. I did some testing using oil in a pound cake recipe and, personally, did not like the oily feel of that cake. Do that twice to get two cakes for each size. It was fantastic and I will be making it again! This is the best vanilla cake ever and I’ve looked for SO long and had SO many recipes fail. Hello ma’am, what’s the difference between cake flour and all-purpose flour cos it’s the latter that’s available where I am, and will a substitution affect the results? Oil has more liquid that either butter or shortening, so it will change the texture of the cake. Or I guess I could double and use any leftover batter for cupcakes? Got a tip, kitchen tour, or other story our readers should see? 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. I like it too. 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. Happy New Year! Temperature would be the same. I always use the touch test or toothpick test to see if the cake is done. I don’t like to use shortening but what about oil in this cake? It was a hit! I would like each cake to be 3 layers with the exception of four layers for the 6″ cake. I won’t go into all the details here. Happiest of New Years to you! If you keep folding after the whites are mixed in you’ll knock out more of the air. Would love to try it too! But even more importantly, the cake made with the whipped whites was much softer and more velvety than the other two cakes. I just baked this recipe 3x last week with no problems. Freeze or room temp ok for that amount of time? I’m making this tomorrow and can’t wait Will let you know how it goes! Hi! I’ve baked your cake a number of times as I love it. Hi Joy. When you go to bake a chocolate cake, it’s pretty easy to find what you’re looking for, right? If so what kind and how much? However, white cake has a slightly different texture. Yes. To get a straight answer, I chatted with Susan Reid, food editor of King Arthur Flour’s Sift Magazine. Thanks for reading! Mine always end up pretty level without a hump in the middle. I use an ice cream scoop to fill the cupcake pans about 1/2-2/3 full. Do you happen to have a good chocolate cake recipe? I watched the video again, and it only shows the butter/sour cream mixture once the sour cream was already added, so I want to be sure this is normal. I’ve made this cake so many times and never had that problem. Why does this cake recipe always end up undercooked and dense on the bottom I have to always cut a lot of cake off of each layer. So glad you enjoyed it and even better than you adapted it to your own recipes. Any idea if this size recipe would accommodate a 9×13 pan instead of rounds? I would like to make a 4 layer cake similar to the picture.Should I make the cake twice or cut the layer in half? Yes, add the vanilla with the sour cream. White Cake flavor taste wonderful in your treats; it offers a rich flavor taste of vanilla. I just never changed the original text explaining the recipe details (will do now). Buttercream is our friend and can repair cracks beautifully. No yet, but I’ll put it on my “to do” list. HI Sneha. I’m testing out a new “sticky” video feature which has the recipe video follow you as you scroll through the post. The flavor comes from the traditional New Orleans wedding cake: A white, almond-flavored confection, often with a sweetened pineapple filling and butter cream icing. Make sure you’re scraping the bowl after creaming so there are no pockets of dense batter. Cool at least 20 minutes in the pan and then turn out onto a cooling rack. However, I think it may have been during the mixing of the egg whites. Hi Daniella, yes, the butter may clump up a bit before adding the sour cream. What’s the Flavor of White Cake? I got about 28 out of it. Thank you! Turn the mixer to medium and whip the whites to full peak. Hi Kurt, I can’t give an exact time since it will depend on your oven and how full the pans are. Would it still be ok? I’m looking forward to trying this recipe for a wedding cake soon. If you are not planning to assembly the cake right away I would double wrap in plastic and freeze until Weds morning. Oh yes, chocolate cake is definitely the best cake that there is, so it absolutely had to take the top spot on our list… Hi Linda. Please help! But I know I have a deep love for butter which might have colored my opinion. “This creates a golden color that you probably remember proudly wearing some chocolate frosting,” says Reid. Also remember that by the time you ice the cake you add to the size. The cakes can sometimes puff up in the oven and then settle as they cool down. Just wanted to ask what can be substituted in place of eggs? The recipe should make about 24 regular sized cupcakes and the baking time will be closer to 12-14 minutes. Call or email to order a 6″ sample cake. I use this white cake as the base for many other cake flavors. Do I need to change the baking time? Take a look…and if you’re searching for something not on the list, just let us know. What size pans did you use? OMG. Hi Lynette. I have made this recipe three times now I did try using only parchment and greasing and flouring as well. Would I get the same result if I changed to use this sweetener? Tried this recipe and it’s awesome! Thank you! Will you be transporting it to another location? The buttermilk cake is a bit lighter and softer and the white cake is a little richer and more velvety. With the … Although this combo isn’t exclusively seasonally, Fleming says it’s still a … On the opposite side of the coin is yellow cake, which has a golden-yellow hue, thanks to using whole eggs — yolks and whites — and solely butter instead of a combination of shortening and butter. Ask to join the Group I ’ m not sure what you use, the butter away. 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