Moist white/vanilla cake recipe

Replies to This Discussion

Permalink Reply by Violet Vision on March 13, 2012 at 7:38pm

Hi Miriam

My goto recipe for vanilla sponge is this:

6oz butter  (best at room temperature)

6oz caster sugar

6oz self raising flour

1/4 tsp baking powder (optional - it helps the cake rise a bit more)

3 eggs

3 tbsp buttermilk

1 tsp vanilla extract

Cream the butter and caster sugar together until it is light cream in colour

Add each egg, one by one, whisking them in

Then add the buttermilk and vanilla extract and whisk them in.

Next sift the flour(and baking powder if you add it) into the batter, a couple of tablespoons at a time. Use a spoon/spatula to mix the flour in well.  Make sure that all the flour is mixed in well so that the batter is smooth.

Pour the cake batter into two 8" cake pans and bake for about 40-50 min at 140 degrees Celcius.  They are done when you can put a cocktail stick in and it comes out without anything on it.  Or when the cake springs back when you press on it.

I hope that all makes sense.  Please do ask questions if it does not :D

Happy baking :D

Permalink Reply by art deco cakes by galidink on March 13, 2012 at 7:54pm

add apple sauce !or instant pudding

Permalink Reply by Miriam Torres on March 13, 2012 at 9:02pm

Thanks will try...:)

Permalink Reply by Lisa Zaehler on March 13, 2012 at 9:24pm

Hi Mariam-
I live Ina high altitude place. I have used beer in my cakes. That some times will make them more moist. Have you tried substituting applesauce or baby food in place of the water?

Permalink Reply by Miriam Torres on March 13, 2012 at 9:57pm

Hi, no i have never tried applesauce. I have heard of it, but have been afraid to use it. I will give it a try . Thanks so much :)

Permalink Reply by Stephanie Clore Otte on March 13, 2012 at 10:28pm

Are you looking for something from scratch or a mix?  I have a doctored mix recipe that I have been using for my vanilla and white cakes and it comes out perfectly moist without being spongy like I have had happen with other recipes.  Best thing about it, is it can so easily be changed up for other flavors.  Let me know if you are interested!

Permalink Reply by Miriam Torres on March 14, 2012 at 10:07am

Hi, im looking for scratch or a great doctored mix. Please do share!. Thank u! :)

Permalink Reply by Stephanie Clore Otte on March 14, 2012 at 7:47pm

This is for a "white chocolate" cake

1 box white cake mix
1 cup flour
1 cup granulated sugar
1 cup sour cream/or plain or vanilla yogurt
1 4oz box white chocolate pudding
1-1/4 cups White Chocolate Mocha coffee creamer (International Delight)
1/3 cup oil
4 egg whites
1 tsp clear vanilla (you can use pure vanilla but it won’t be a pure white cake)

Sift dry ingredients together mix in wet until combined, continue to mix on medium for 2 mins.
Bake at 325 degrees until toothpick comes out clean.
This recipe can be doubled.
It doesn't rise as high as other cakes so make sure to fill you pans 2/3 or a bit more.

I have used this to make a vanilla as well by changing out the puddings, mixes and creamer.  I also have found that for a denser cake, use the sour cream, but have had better results using the yogurt.  It also takes awhile to bake, so be sure you are using baking strips and for larger tiers don't be afraid to use a core.  But this works great for stacking and carving!

Permalink Reply by Miriam Torres on March 14, 2012 at 10:28pm

Wow, sounds great....i will try! Thank you so much :)

Permalink Reply by Stephanie Clore Otte on March 19, 2012 at 6:51pm

Not a problem!

Permalink Reply by carol nelson on April 8, 2012 at 10:38am

Hi

My no fail vanilla cake is so easy, you may have to look up oven temperature though, i'm in England.

recipe is:-

6oz each

self raising flour

caster sugar

margerine

3 eggs

1/2 teaspoon Vanilla extract

1 tablespoon of boiled water (hot)

put flour into mixer using blade to mix for a few seconds, this acts as a seive.

add all other ingredients and mix until fully blended & thats it

devide between 2 8" cake tins and bake at 180 degree farenheit, for 25 minutes. it may need a minute or 2 extra depending on oven.

this never fails for me.

add 1 tablespoon of Cocoa powder to flour if you want a chocolate cake (do not remove any flour) leave out the vanilla, sandwich together cooled cakes with chocolate spread and melted chocolate on the top.

Permalink Reply by jodi miller on May 12, 2012 at 8:18am

WASC (White Almond Sour Cream) cake recipe is the best.. Super moist and easy to carve...

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