If having a specific cake size is important, that’s the perfect solution, Sneha. Your email address will not be published. Freeze or room temp ok for that amount of time? Sometimes you may need to refrigerate the cake if it has a perishable filling. The post about flour in cake batter will explain how to substitute cake flour with ap flour with a few minor adjustments. I will keep testing and trying to improve and keep you updated!

Can you please suggest what adjustments I should make to baking temperature or duration?

Is it when you add the sour cream?
There was a lot of shrinkage and one of the cakes broke in half while I was moving it to the cake rack. (I’m definitely going to keep coming back!). The cakes do settle after they come out of the oven (see photos) but should not collapse to 1″ thick.

Keep those questions coming! I like to double wrap in plastic.

She did everything right and still couldn’t produce the results I did in my kitchen time and time again! Hi Marilyn, Are you saying that for all baking recipes you should use half the amount of leavening for high altitude baking? It depends if it acts like sugar in the batter. If your using a hand mixer this may take an extra minute or two.

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What type of buttercream will you use the fill the cake? Are you worried about the layers shifting?

Yes, this cake could certainly be made into a multi-tier cake with the proper internal structure. That’s what gives it a melt in your mouth texture. Hi Mel. I’ll post the results soon.

I’m definitely going to try it with the butter. As I noted in the recipe I found this cake on Epicurious who got it from Cooks Illustrated. Hi Elisa!! Defrost at room temp in the plastic wrap. For the first 3 test cakes I changed how I mixed the ingredients together. Yes, you read that right. Thanks so mych! You wont be dissapointed.More, This is the version of our website addressed to speakers of English in the United States. But, honestly, if you’re happy with the taste, use what you’ve been using. The only thing I did different was use castor sugar. Hi Karla.

Thank you very much for explaining!

I think that would probably work. I am assuming it should be 227g but just want to make sure?
Or leave the same measurements and just make an extra layer instead of splitting? You can also get sandwiches and soft drinks to eat there. They would actually let me in before the regular opening time . I would suggest you double the recipe and fill the pans no more than 2/3 full. Thank you, Hello I wanted to ask you.

I detailed exactly how I use the Baker’s Formula create my cake recipes in this post. It shows up fine on my android phone.

I made this cake and did my best to weigh ingredients in grams. Bring your sweet tooth and dive in.

Maybe your method results in an over mixed cake? Thanks expert!! You get the raspberry flavor and the stability of the buttercream. I used half shortening to keep it starkly white since I also added sprinkles for a funfetti-style cake. Lots of seasonal veggies and gourmet choices. I always use cake flour, Soft as Silk, which I believe is about 7% protein. I am making my sister’s wedding cake for a May wedding.

You can see a video of me decorating a cake with this design here, Food Styling Challenge: Verses From My Kitchen. If you’re holding the cake for more than a day or two I would freeze it. I generally fill my pans 1/2 to 2/3 full with batter before baking. It should be kept in an air conditioned room. A reader told me she’d gotten some bad advice on the internet (shocking!) Start checking at 15 minutes; you want to cupcakes to no longer appear “wet” in the center and to spring back when touched.

I have made this cake more times than I can count! Check out this collection of recipes that use extra yolks for some great ideas. I will have to try it! Absolutely delicious cake thank you for sharing, I will be making it again.

It really is perfect . Also, what is your suggestion for preventing the chocolate chips from sinking in any cake?

In another bowl, whip the egg whites on medium high until they form soft peaks.

Thanks!

Also, to the baker who was having trouble with the cake falling in the middle and being dense, I was taught that is an indication of a temperature problem with the oven.

Cake smells & looks like high quality bakery or custom cake. I trim the tops off both cakes then split each cake into 2 layers for a total of 4 layers.

Thanks so much for sharing your recipe and expertise! Yes, I think you could put chocolate chips in the cake.

Hello. My husband brings a lot of the goodies to work and yes, I give lots of stuff to neighbors. Do you think a white cake made with meringue is a better white cake than one just made with egg whites? This cake is perfect because it’s an all butter cake but with the sourcream that softens it. I don’t care how high the cake rises if it doesn’t taste good. All that being said…. The ladies were fighting with the birthday girl to take a slice home with them.

My new book is now available at Amazon! I will post a recipe for my Fruit Tart Cake at some point, which has a cheesecake layer.

I am excited to make some of your cakes and other goodies in your book,.Can’t wait!

Hi! Let me know if you try it how it turns out.

Can this recipe be halved successfully, as is? There is just something beautiful about a naked cake, you know? My Vanilla Butter Cake recipe has extra yolks, which gives that cake great moisture, great flavor and a lovely pale yellow crumb. If it springs back the cake is ready. Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to room temperature. I didn’t know if I could keep the recipe the same and divide the batter 3:5 between the 6″ and 10″ pans or if I should increase the recipe by 1 1/2 or more. Can I get the icing recipe or is it just buttercream icing. Also, just fold in the whipped whites until there are no streaks of white visible. Hi Kurt, I can’t give an exact time since it will depend on your oven and how full the pans are. What size pans did you use?

It is always a HIT and everyone says it’s the best they’ve ever had.

( I used the sour cream suggestion). If you watch the video you can see that the whites are not super fluffy since there’s a good amount of sugar in them. My daughters family tried the cake the second night and found the same thing. Thank you so much!

Did you read through the entire post and look at the photos? Handicap accessible, booths and tables. Hi Daniella, I always double wrap the cakes in plastic and then a layer of foil.

What happens if I use buttermilk instead of the milk that’s called for in this recipe?

On the plus side- I will turn it into some very indulgent french toast, on the minus side- I have to try this recipe again to see if its a keeper or is too finicky to keep as a go to. Cream cheese frosting would have a different color than IMB. Egg whites in the recipe.

This is unfortunate as we live close to Whites Bakery . I made your Vanilla Butter Cake with your IMB frosting and it was amazing.

Thanks so much for sharing your knowledge!

I need to bake a white cake for customer’s anniversary and would very much like to use your White cake recipe and wasn’t sure after reading your post if non-stick would be a problem. Comments like this help me to clarify the recipe and instructions for future readers.

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