You just lose a little volume. Do you wrap when the cake has completely cooled or while it’s still warm? Add the flour, sugar, baking soda, and salt to a large bowl. Let mix until just combined. Would love to try it too! Hi Stephanie – it is similar to chiffon cake in that the egg whites are whipped and folded in. Hi Joy. Butter, on the other hand, is solid at room temperature, which means cakes made with butter run the risk of tasting dry. Grease 2 - 9 inch round cake pans. Hi Kurt, I can’t give an exact time since it will depend on your oven and how full the pans are. Defrost at room temp in the plastic wrap. Like I said, I got great results! It should be kept in an air conditioned room. Absolutely! Hi Daniella, I always double wrap the cakes in plastic and then a layer of foil. Big hit!! With an electric blender set on high speed, beat sugar, eggs, and vanilla for around one minute to thicken. But American and IMB buttercream can be used either as filling or the frosting. Great! Vanilla cake uses both the egg whites and the egg yolks (usually) and results in a slightly off-white colored cake but in my opinion has the most flavor. Pam. I made a cake using vanilla sugar instead of vanilla extract to see if that would affect the color or flavor of the cake. Some stuff goes in the freezer for my son when he visits. I like to use raspberry preserves as a cake filling. I have been looking for the perfect white cake recipe and have tried 13 different ones. lol I’m glad I had already read through it on my laptop and knew there was something missing! I guess my main concern is if it will melt off the cake. I would definitely check the oven temp. I hope that answers all your burning questions about white cake! Help I love the the flavor but how do you do for the cake to keep moist and not to get dense the next day sitting on the fridge?. I only have one (1) 6″ pan and one (1) 10″ pan. That’s what gives it a melt in your mouth texture. Since this is a wedding cake, I thought a “white” cake would be more appropriate. Love your site! Funny how things tend to go full-circle. Also doing 2 tiers what icing/filling would you recommend? With the mixer running on low speed, add the remaining sour cream and vanilla. I always use cake flour, Soft as Silk, which I believe is about 7% protein. White cake recipes where originally created for weddings. I was able to piece it back together after it completely cooled and used it as the bottom layer. My only problem was I felt like my cake didn’t rise as well as it should have. Are you tinting the batter? But too much structure can make a cake rubbery or tough, which is most often the problem with cakes made with only egg whites. (If your butter has a very yellow color you can substitute all or some of the butter with shortening to get a whiter crumb. There are many brands of butter that have the most glorious, rich, and vibrant yellow tones. At first I had them in for 18 minutes as I do with most of my cupcakes, but then knocked it down to 16. 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? Whipping egg whites has the same effect as cooking whites- the proteins unfold, reattach and trap water. I wanted to use your IMB on a white tier and thought I should have a traditional cream cheese frosting on the IC cake. I’ve made a lot of cakes but obviously this is my first wedding cake. Thank you for getting back to me so quickly! To get the best lift in the batter, make sure you give the batter a good 2-3 minutes on medium-high speed when you add the butter to the flour in the beginning. You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. Thank you so much for this recipe! The 2/3 still holds true. The best substitute would be Greek yogurt because it’s thicker like sour cream. I would like each cake to be 3 layers with the exception of four layers for the 6″ cake. Hi Angie. I think the taste will be fine, it probably just won’t rise as much as it should. Wacky White Cake. Thanks so much for sharing your recipe and expertise! Also, what is your suggestion for preventing the chocolate chips from sinking in any cake? Could you please advise me. Temperature would be the same. I think it’d be better suited to a 7″ or even 8″ cake, so adjust as necessary depending on the size of your cake pans. After i take the cake out of the oven, they always shrink excessively and the surface broke away from my ungreased pan. Beat in vanilla. How can I turn this cake into an almond cake? Thanks. I’ll post the results soon. Preheat oven to 350 degrees. I need to make a layered cake for this weekend. If you keep folding after the whites are mixed in you’ll knock out more of the air. Chill your cakes before frosting and filling. I used half shortening to keep it starkly white since I also added sprinkles for a funfetti-style cake. Then add in dry ingredients and liquids. Many thanks for all your advice!! As far as the cake being wet, I’ve never had this problem and I’m not sure what’s going on. There should not be egg yolks in a white cake recipe. Add in a couple drops of food … A very juicy orange cake with gorgeous citrus flavour. If it springs back (doesn’t leave a dent) it’s done. He described the flavor as “more creamy”. In a medium bowl, cream together the sugar and butter. A great base recipe for any baker that can be adapted to other recipes. I filled and frosted the cake with vanilla Italian Meringue Buttercream. Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. The cakes do tend to settle more in a greased pan so you’ll probably see more settling in a non-stick pan. Level the tops of each cake with a knife or cake leveler. I would suggest putting a “dam” of buttercream around the raspberry filling so it doesn’t leak out. Awesome job girl! I like to double wrap in plastic. But yesterday I added 1 1/2 cups more flour from the recipe, and it ended up looking like the picture your posted and very very fluffy. This is really a headscratcher. Eileen, That sounds great. Usually yogurt (curd in India) is used, sometimes even mashed ripe bananas. Check out my FREE training on how to make your first cake ever! For example, if a recipe calls for 1 teaspoon of baking powder and 1 teaspoon of baking soda use only a 1/2 teaspoon of each leavening. So here’s the deal with white cake recipes. Pour into a 9x13 inch pan. Plz help. This recipe is SOLID. Well not everyone is a scratch baker or wants to be. This recipe does not call for butter but instead uses oil. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Hi Valerie, Well it’s a bit more complicated than just adding a little white chocolate. The cake is also very wet no matter how long i bake it. Hello I wanted to ask you. 3. But even more importantly, the cake made with the whipped whites was much softer and more velvety than the other two cakes. If your egg whites aren't at room temperature you can microwave them for a few seconds. This is my go-to cake recipe almost every single time I make a cake. Is it possible to use your cake recipe using four 6″ x 2″ pans? This cake is also great for stacking. This cake is perfect because it’s an all butter cake but with the sourcream that softens it. Traditional white cake uses almond extract which happens to also be clear. Adjust baking time? I wish I could be your neighbor! Hi Eileen! If you’re reading on a desktop the video is “sticky”, meaning it’s at the top of the page and then will be on the right side of your screen as you scroll. Since whipped whites are already partially “cooked” they don’t contribute as strongly to the structure of the cake. 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside. I found this recipe this afternoon, came home and made it straight away. It turned out perfectly and without straws for support, thank you so much! HI Sneha. I am planning to make this cake using 6”x2.5” pans. Hi Victoria. I’m sure my husband would adore the left over cupcakes! The assembled cake can be kept at room temperature for several days (unless it has a perishable filling). I have been using this clear vanilla from Mexico for yrs and love the tesults!! Sorry I couldn’t be more helpful. This is the route I go. Great to see that my pin popped up on your feed. I’ll admit It seemed a little weird to start with the dry mix then add sour cream and butter but I went with it, I had tried everything else and had nothing to lose. Do you mean you want to frost the outside of the different tiers with different frostings or have different fillings? Now, I don’t actually have anything against anyone who uses boxed mixes or doctors boxed mixes. Hi Glenda, no need to adjust the recipe. So, the question is, how to eliminate the yolks without making the cake rubbery and tasteless. I have a Facebook Group, Baking Sense Recipe Workshop, for asking these types of questions. Bake for 25 to 30 minutes for the 9" Scrape the sides and bottom of the bowl. The baked cakes will shrink more if they are under-baked or if the egg whites are over-whipped. However, I think it may have been during the mixing of the egg whites. Let me know how it goes!! I love this recipe. Preheat the oven to 180 C / Gas 4. I’ll need more information before I can answer your question. I don’t butter the sides of the pan and it still pulls away ( thanks to all that butter and sour cream!). Your leaving (baking powder and baking soda) are used by cutting the measurements in half. Oooo, Champagne buttercream sounds fabulous! Egg whites in the recipe. I had never made IMB before and was so thankful for all your directions and explanations and video. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Any extra batter can be baked as cupcakes. Thanks so much for the feedback, Deborah! Now that I feel good about the flavors, it’s time for me to work on the presentation. A white cake recipe that is light, fluffy, full of flavor and easy to make! thanks! My question is would I need a 12″, 10″, 8″ and 6″ cake to feed 80 people? I think the weather in Richmond could be warm and possibly wet. The textures were also pretty similar. I just love how delicious this cake tastes and I’m not giving up on it! Hi Linda. 1. For the third cake test I whipped all 6 egg whites and folded them into the batter. I didn’t see leavening in the ingredient list. If you use a box, it’s perfectly ok to say you use “freshly baked cakes”. Instructions. I love this cake. It also detracts from that “chemical” taste that most box mixes have. You replied to my question regarding how to handle getting the right amount of batter for the cakes but I’m unclear if for 80 people if I need a 12″ cake in addition to a 10, 8 and 6″ OR can I get away WITHOUT the 12″ cake so I would. The post about flour in cake batter will explain how to substitute cake flour with ap flour with a few minor adjustments. Shortening is vegetable based just like oil and, here in the US at least, shortening no longer contains trans fats. So, there you have it! Frosting recipe from Martha Stewart. 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. Do not butter and flour the sides of the pan. I’d also like to invite you to join my private Facebook Group for bakers (it’s a private group but all are welcome to join). My Vanilla Butter Cake recipe has extra yolks, which gives that cake great moisture, great flavor and a lovely pale yellow crumb. Freeze or room temp ok for that amount of time? Hi Anna. So cool to see you on Pinterest! The cake was so soft and moist and delicious! Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. The stakes were high, too – it debuted on my daughter’s first birthday! Thank you for replying Eileen. I made a test cake today, and it turned out well! I like it too. There will be about 25 guests and will do a 8″ cake and top it with a 6″ cake. Don't be put off by the olive oil - baking with olive oil produces fabulous results, is healthier than butter and leaves no trace of 'olive' flavour. Can I freeze this cake for up to 3 weeks without having it change the cake. Yipee! or do you have any advices on making a cake like that? I’m afraid if you tried to cool the pans upside down the cakes might slip out. Cake looks yummy!! Butter color. OMG! This recipe and method is similar to chiffon sponge. I am looking for a great white cake recipe to make my son’s graduation cake… but I need it to be large enough to feed everyone!! It shows up fine on my android phone. I just use parchment, but I’m going to do some experimenting with how prepping the pan can change how the cake rises. The Most Amazing White Cake is here! Will you be transporting it to another location? If it springs back the cake is ready. I have read every instruction carefully and still could not get any improvement. Substituting eggs in a cake batter is kind of a big deal. I love this recipe! So glad you enjoyed it and even better than you adapted it to your own recipes. Once cooled but not frozen, you can trim the brown edges off your cake (optional but results in a whiter slice) and frost with a nice white buttercream or any frosting you desire. I did change the recipe instructions for a longer cooling time in the pan. there are eggless cake recipes out there. White almond sour cream cake, from scratch! Hi Ceeny. The whiter the cake batter, the truer the color will be after adding colors. You can absolutely use different recipes for filling the different tiers, but I would recommend using the same frosting on the outside of all the tiers. I always use the touch test or toothpick test to see if the cake is done. Don’t know what happened there! I would love to try this for my granddaughters birthday in 2 weeks. Combine milk, oil and extracts and set aside, Combine your flour, baking powder and salt and set aside, Place butter in a stand mixer with a paddle attachment and cream until smooth. Hello. If there’s something I missed, feel free to drop me a comment and if you like this recipe, please share and link back to me if you use it and I would love you forevah <3. In a small bowl whisk together the egg whites, whole egg, and vanilla. What do I need to do to get my perfect white chocolate cake using your recipe? When I pulled it from the oven it was fluffy and firm looking. I’m glad you liked the recipe. Just wanted to ask what can be substituted in place of eggs? Hi Claudia. Do you intend to make the cake itself strawberry, or use a strawberry filling? Yes I am very worried about it shifting as I’ve never made a layer cake before and it’s for my sons birthday party and yes I went out and bought 6 cake pans just for this actually :p. What a good mom you are! Preheat the oven to 350°F. Thanks. I do have a question. I made the cake but it fell a bit in the middle. 4. It’s at the bottom of the post. My daughters family tried the cake the second night and found the same thing. Increase the speed to medium high and be… To make the vanilla batter: In a large mixing bowl, beat together the butter, sugar, vegetable oil, baking powder, and salt. Do that twice to get two cakes for each size. Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. My only warning is if the wedding is outdoors don’t put the cake out until cutting time. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. True, I did say that but here we come to one of those “taste over color” rules in my book. How long is the drive? I hope this helps. If you do try this let us know how it works. I want to make this but bake in 4 6”x2” cake pans (I’m making 2 small cakes for mother’s day). THANK YOU SO MUCH. A 10″ pan can hold almost 2x as much batter as a 8″ pan (the exact amount may vary depending on the height of the pan). I trim the tops off both cakes then split each cake into 2 layers for a total of 4 layers. 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! Cake flour has a lower protein content than ap flour. Mine always end up pretty level without a hump in the middle. I have made this recipe three times now I did try using only parchment and greasing and flouring as well. I Loved your velvety white cake recipe. What I would suggest is that one batch of cake (sized to fit two 8″ pans) can be divided between the 6″ and 10″ pans. Place one of the cakes on a cake stand, top … I love a good kitchen experiment, so I’m always happy to have an excuse to take apart a recipe and tweak it to get the desired outcome. Want to learn more about how to decorate a cake like a pro? A yellow cake is made with the egg yolks only so the batter has a very rich and golden color with lots of flavor and is a very moist cake. Pour batter into cake pans. 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