Struggling to find a moist vanilla cake recipe

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Permalink Reply by Goreti on September 14, 2015 at 9:01pm

I can't remember if I have tried this one or not since vanilla cakes are not a family favorite.  Every cake I have used from this site has been very good so you may want to give a try.  http://www.cakepaperparty.com/2014/05/vanilla-cake/

I also made this one for my nephew's graduation & everyone liked it http://www.karascouturecakes.com/vanilla-passion-fruit-raspberry-cake

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Permalink Reply by Sandra Smiley on September 15, 2015 at 1:10pm

I discovered a trick several years ago that will lend moisture to any cake recipe...add a cup of mayonnaise.  If you have a vanilla cake recipe that you like, but just needs moisture, this show do the trick.  No, you cannot taste the mayonnaise.

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Permalink Reply by June Kowalczyk on September 15, 2015 at 4:36pm

Yes, Sandra's tip is great. If you don't have mayo, you can also use sour cream or plain/vanilla yogurt. You can also brush your cakes when cooled with flavoured sugar syrup. That will definitely make them moist and add extra flavour.

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Permalink Reply by Hope Brady on September 15, 2015 at 5:50pm

Wouldn't adding the mayo or sour cream or yogurt make it really heavy?  I will give it a go,  and what is sugar suryp?

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Permalink Reply by Hope Brady on September 15, 2015 at 5:51pm

They are not my families favourites either, thanks I will try it and let you know 

Goreti said:

I can't remember if I have tried this one or not since vanilla cakes are not a family favorite.  Every cake I have used from this site has been very good so you may want to give a try.  http://www.cakepaperparty.com/2014/05/vanilla-cake/

I also made this one for my nephew's graduation & everyone liked it http://www.karascouturecakes.com/vanilla-passion-fruit-raspberry-cake

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Permalink Reply by June Kowalczyk on September 15, 2015 at 6:22pm

Sugar, or simple syrup is just equal parts water to equal parts sugar. Heat till sugar is dissolved, that's it. You can use plain or add any flavours you choose. I always have a bottle in the fridge. I use when making cocktails in my blender, on cakes, to seal one cake to another on tiered cakes, caramelizing vegatables....many uses.

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