Below is a link to a batter amount chart that you will find helpful. Chill in the refrigerator for 30 minutes before frosting your cake. Do not know where did I go wrong. Sure it does. I spooned and levelled off just as you explained. I was doubtful from the start because this recipe calls for baking powder. Should have made the whole thing. Hi! I’m venturing into new territory, but you’ve provided a great recipe to get me there. If your sheet cake pan is 11×15, you will need 11 cups batter for 1 layer. Bake until the top springs back when lightly pressed … Learn how your comment data is processed. Yes, you can absolutely use Vanilla Paste (my favorite ingredient!) I’ve made this cake several times. Two cakes would be enough for the crowd. Can you suggest any other ingredient as a replacement for eggs. Or dress it up however you want. In a separate mixing bowl, sift together the baking powder, baking soda, salt and flour. Anyone else try it as cupcakes? I do know that weather (humidity especially) can affect baked goods. The cake held its own and I can see that it can stand up to any kind of frosting or filling. I look forward to making it in the future!? This is a perfect cake for me to make for my sons 4 year old birthday party! have you ever had a problem with the density from not using any baking soda? Do not mix above medium speed or over mix the cake batter. I am not a good baker. I’m positive my Grandma would still make her cakes from scratch. I really want to try this recipe, but here we don’t have buttermilk..is there any substitute for that? Visit our Facebook Group! Any tips on how to get the exact measurements with the measuring cups? Hi Sharon, Yes, this recipe can be baked in a 9×13 pan. The entire family said it was the best bday cake I’ve ever baked. Yes, the butter should be softened (room temp) Thanks for commenting, I will go add that note to the recipe . How could I modify the amounts to make enough batter for a half sheet cake pan? Will this cake hold up to being covered in fondant or is it too light & fluffy?L. I was glad I kept it out – my house is 68 deg F and the icing stayed stiff while waiting for the cake to cool. This cake is delicious!! I did have to add more buttermilk to the frosting 1 tablespoon at a time till I got the consistency that I liked. I am so happy you enjoyed the recipe, and thank you for posting your review. Enjoy! Best strawberry cake I’ve had in a long time! Is there any change when making cupcakes from this recipe? Apologies for the delayed response. I made this cake today following your recipe and the cake turned out awesome. Elizabeth Anne. . Copyright © 2020 My Cake School. Couldn’ I use maybe 4.5 or 5 cups. My name is Barbara from the Bronx (like J. It was a hit. Cut the salt in half and it’s perfect. https://wonkywonderful.com/buttermilk-vanilla-cake-recipe-from-scratch It does start out thick and stiff. Wish I had a chocolate cake recipe to direct you to . Older baking powder can affect the rise and texture, using cake flour creates a lighter texture and if perhaps you used xlrg eggs that could create a more dense texture. Hi Lyn. Did you perhaps confuse baking soda and baking powder? Thank you! I know your pictures above showed your icing as smeared on however I have one that I do love that I can also pipe. We loved it. (I often begin assembling and filling my cake layers while the layers are partially frozen. and yes, freaking telemarketers . I made your recipe yesterday and I wanted to mention that I did find, like some other commenters, that the cake is not a tall rising cake. So moist and delicious. oh no worries! I have only made this specific recipe as a round cake. i used an alcohol free vanilla from trader joes that tasted just fine. In another bowl, add your buttermilk, oil, and vanilla. I have a question, I have one cake pan if I wanted to bake this in batches could I make all the batter at once or should I make the batter in batches? Yes, it should rise more than that. I am going to make it again and freeze slices just for me!! Thank you!! We have less than 3 cups per pan and our layers are approximately 1 1/4 to 1 1/2 inches tall. I have not made this as a sheet cake. I just needed a glass of milk to go with. Thanks for the feedback though. We’d so glad you liked it- your cake is gorgeous! I have not doubled the recipe. There have been many commenters that have used a variety of different pans with success. Transfer cakes to cooling racks. Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. It is a keeper in my book. That is just our preference. Was it the course kind or fine sea salt kind? This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend, **Looking for a place to talk about cake, ask questions, and share your work? I did some troubleshooting (my baking powder is still active) and read through comments and saw that others have had this problem. Great recipe, thank you! Let me know if you give it a try and time/temp you cook it at. I have also used it for cupcakes and it was just as nice. The texture was too dense and gooey. Baked up beautifully in just 15 minutes. This site uses Akismet to reduce spam. Add the eggs, beating till smooth. Hi Maynaz, Self raising flour is not the same as cake flour. Hi Linda, If you only have all purpose flour, this is the substitution: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). Unfortunately I do not live in an area that ever has much humidity so I cannot test this recipe in that environment. It is a good idea to chill your cake before laying on the fondant so it will be easier to reposition the fondant if you need to. 14 cups, double the recipe with just 1 cup leftover. Did it matter which one? I also love the flavor of this cake—classic vanilla with the slight tang of buttermilk. And I totally LOVE your version!!! I think I will make this cake with vanilla paste and double it up. Allow cakes to cool in pans for 10 minutes. And do I have to put in less of the dry ingredients then? I will definitely make this again. I am in South Africa and would like to try this cake but but we use metrics and need to know if I should convert to metrics. I hate when that happens. It’s delicious even without frosting. I think she would approve. If refrigerated, it should be good for 5 days. So glad everyone loved this cake! First, I wanted the vanilla flavor to shine. Hi if I am making a wedding cake using 10 inch pan and 8 inch pans how many times should I double batter per pan..? Good luck! I added a mocha whipped cream frosting but the taste of the “cornbread” came through. Can you make the frosting and refrigerate overnight or does it have to only be for 30 minutes before, You can make it ahead. The suggested amount of batter for a 10×2 inch round pan is 6 cups and 3 cups for and 8×2 inch round. Is cake floor the same as self raising flour? I would LOVE to make this cake for my son’s birthday in a couple and will not receive this in time to make the cake if I order online…Thanks. It was one of the base flavors in my newest cookbook, The Deliciously Easy Cupcake Cookbook, and is the one we have made over and over. Thanks. I have not weighed the cake. Can I use that instead? Then I made a cream cheese frosting (another favorite) that was lemon flavored. I actually just made this frosting for my daughters birthday cake. This Vanilla Buttermilk Cake Recipe from scratch is so moist, flavorful, and versatile! What a wonderful cake recipe. My cake layers were only one inch tall. When ready to serve, remove from the refrigerator 1 to 2 hours before serving to take the chill off the cake. I will be making this again over Easter and will use cake flour. Thanks for leaving a comment with your experience . PS—This frosting recipe is perfect for this cake! Thanks for this recipe truly delicious! September 17, 2015 By Nicole Harris 205 Comments, I spend a lot of time thinking about how cooking and baking has evolved over the years. So can’t use eggs for cake. Enjoy . The frosting was a bit on the sweet side for me, but was still delicious. The recipe makes 8 cups batter. Well I tried the recipe this morning and it did not turn out well. I promise it’s worth the extra buck or two. It makes 7 1/2 cups batter. I’m curious if you used a quality sea salt or plain (salt-shaker style) salt. I’ve never had any problems. I consciously kept this cake plain. While a lot of my family and friends define themselves as “chocoholics,,” I am definitely a “vanillaholic.” That said, I made this cake recently and it is perfect for me. It did not rise much but we were ok with that. Thanks for taking the time to share your recipe changes. The icing was very good! If so what is recommended and how much. But I want to bake it in a13 by 9 inch pan. Loved the cake BUT, too salty with sea salt. Hi, will this recipe make a 9″x13″ cake ok? Our all purpose flour in the US would be the same as your plain flour in the UK. I have to make this for a crowd and was thinking of doubling and using 3 – 9 inch pans instead. She had 5 kids, of course she would take advantage of quick and easy recipes. I was out of sea salt so I used fleur de sel instead. Hi Sravanthi, This recipes makes 7 1/2 cups cake batter. I made it in 6″ rounds and had to adjust the bake time to about 35 minutes. Thank you. I’m sorry, I don’t know. If you accidentally used baking soda your cake would be quite salty. I made this cake twice last week… first for the birthday of my girlfriend’s youngest granddaughter, and then because everyone loved it so much the first time and wanted it again! I used vanilla bean paste. I would like to make this in a sheet pan with half being chocolate and half this white cake. They may be larger than the store eggs. Gradually add the … I suggest baking in only 2 pans instead of three, leaving the batter in the refrigerator while 2 separate pans bake seems too long. The baking time may vary so watch closely. And do you have to use that kind of vanilla extract ? I know we aren’t supposed to love box mix but box mix is flavorful and tender and not dry. I tried again, this time substituting 1 1/2 teaspoons of baking soda for the baking powder. Baking powder can lose it’s effectiveness over time and it needs to be store in a cool dark place. Lo) and I found your recipe through Pinterest. I’m worried that it is not dense enough to hold up as cupcake. Hi Pooja, You can use any of the vanilla cakes that Melissa list in the above text. Thank you ♡. This is a fantastic cake recipe and truly showcases this amazing/expensive vanilla. I didn’t here – I followed your recipe exactly, and it works really well in the cake! You could always try freezing pieces. thank you for the quick fix! See Also. So long as it still tasted good. Enjoy! Whip once more before frosting cake. Any ideas?? It is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Oh No! Pro Tip! Hi can I use plain flour instead of cake flour?Pls suggest. I made mine in a 9×13 glass rectangle pan (pyrex) and it turned out well. If you ever make this again I would suggest just whipping it longer and you can also add milk or cream by the teaspoon to thin the frosting a bit. I wanted to highlight Rodelle Reserve Vanilla in a classic recipe for the modern day. I love this recipe and have made it many, many times. If you do not have cornstarch, measure out 3 cups of the all purpose flour that you have and remove 6 Tablespoons and proceed with the recipe. This cake is more on the delicate side. Start off by whisking together the flour, baking soda, and baking powder and salt for 30 seconds so that everything is well combined. I’m not sure it will, however, I have never tried it. I made this cake and the batter was wonderful…however I put them in 8 inch pans and they hardly rose. Hope you will enjoy the cake. I am not sure how high this recipe rises so be sure not to overfill. I am at 5278 feet. I made it with my family’s caramel frosting and it was devine. Although our recipe also calls for vegetable oil which is wonderful for the moistness of the cake, I love the boost of flavor that the butter gives us. You could make two cake layers if you would rather, you’ll just need to bake them a bit longer. Sift together a couple of times and use as you would normal cake flour. Thank you for sharing. Be careful not to over-mix the cake batter as that can toughen up the texture. Oh no, Shirley. I know they would take longer to bake, buy I just wanted a larger cake. Hi I just made this cake and it was amazing. My family enjoy this cake so much. Thank you so much for sharing your recipe! (I always beat my butter cold). If you only post what you want people to see than itS not a good recipe isn’t it. Hi! My family loves it, and it doesn’t hurt that it’s much less expensive to make than my aforementioned recipe. Mix the butter until nice and smooth, then add your sugar until it lightens and becomes fluffy! Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). I just thought 6 cups would be WAY to much. Vanilla. I am only sad because of the texture. I think it will rise a bit less. When I measured out my cake flour using cup measurements it weighed over 400gm. (By the way, […] We were six people and there was NONE LEFT at the end of the evening!!! Honestly, I never leave all ingredients at room temp, just the butter so that it can be creamed with the sugar. Could it be I used the mixer to mix the flour ? THANKS!! I have never whipped the buttermilk, so I’m not entirely sure. Perhaps a google search would bring you to a recipe for a 1 Lb cake…maybe. So you will be able to use a bit more in your larger pan. much heavier cake than expected but very good and moist. Now I’m making a vegan and gluten free version for my love who has allergies. Glad you enjoyed . Only change I made was I added about a half teaspoon of almond extract. Great tip. I wouldn’t change a thing, it’s a keeper!!! Hi, I want to know if I can use butter for the whole recipe and not vegetable oil, and will baking the cake in two 8inch pan okay. For a 11×15 pan you will need approximately 11 cups batter ( double the recipe and you will have some leftover for cupcakes). extra.) As for the buttermilk substitution, prepare the substitution then add the oil and vanilla…. My cake layers were only about 1 inch tall so not sure if that is correct or not. Hope you will enjoy the recipe. Can you use regular all unbleached purpose flour? Hello! I was rather disappointed in the saltiness of the cake. Do the eggs and milk and all other ingredients need to be in room temp? Stir in the buttermilk and vanilla … I’ve never baked this in one pan. I’ll let you know how it turns out! If you do not have cake flour, this is the substitution you can use. So simple! I’m so happy to hear that this cake worked out for you. 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below. on Pinterest. It’s worth a try. Hi Margaret, this Reserve Vanilla is a specialty gourmet product. Vanilla paste should do just fine. I too have never measured the amount of batter. Would I be able to make it as a chocolate cake instead of vanilla? I doubt it is exactly 1 Lb though. I also know if I lower the powered sugar in the frosting I will also lower the other ingredients in the frosting except the vanilla extract. I am a vegetarian. Delicious! Hi! You may need to let it sit at room temp for a few minutes to soften slightly before spreading . I used caster sugar here in Australia and cake flour is readily available here but I am not sure about the UK. I used kosher salt instead of sea salt and regular vanilla extract (adding about 1/2 tsp. . Haha! I have 2 questions- I have never used fondant so I can’t say for sure. I will make it this weekend and let you know. I made this one for St. Valentine’s Day, and it turned out. There are many conversion charts online that will calculate equivalent measurements for you. Let me know if you gave it a try. I can make sturdy breads, pound cakes, nut flour dense cakes, but not fine cake flour cakes. There’s something so nostalgic about yellow cake with chocolate frosting, and sometimes, there’s just nothing better! After all, everything goes with vanilla cake! He wants a white cake with white frosting and strawberries on top. I’m more of a slap cakes together and frost it messy type of gal . Huge question…..What is the high altitude adjustments? Sorry I missed your comment. But I’m sure it would be fine. Below is a link to a cake batter amount chart that you will find helpful. Any tips for making the perfect frosting?? Since I’m going to use this cake for a strawberry cheese cake trifle the density will probably be a bit better for it. I used Trader Joe’s vanilla and it tastes great. Do you have any idea how I can figure the baking time? A 9 inch round pan can accommodate 5 cups batter, but you will be fine with 4 cups per pan. Beat the butter and brown sugar together till smooth. And no, I would stick to butter. I just made this cake and it is great! I love recipes with buttermilk not only for the hint of tanginess, but also because it’s acidity interferes with gluten formation, yielding a softer, more tender cake. Add the cake mix, soda, buttermilk, eggs, vanilla, and cinnamon together in a bowl. You can’t go wrong with either recipe. I would think that the cake would freeze fine although I have not tried. Sorry I can’t be of more help. So odd as this is definitely a reader favorite. Sounds like you are a good baker to me . dough wasn’t 2 fluffy when me and my bros put it in too pans, but they ate that sh*t like it was a plate of dumplings on Chinese New Year! Enjoy . I don’t have much experience with egg replacements. Thanks for the recipe! OLD-FASHIONED BUTTERMILK & SOUR CREAM LAYER CAKE adapted from The Vanilla Bean Blog. Dis cake was da bomb yo! Awesome! I love that stuff! It will now be my go-to vanilla cake. All the frosting are from the Recipe Section on the site. I have made this cake and its the best buttermilk recipe I’ve tried. Adding buttermilk to this vanilla cake will give it a lovely tangy flavor and keeps it extra moist. Wait 5 minutes and it is ready to use. I know that sometimes if my baking powder gets older it affects the rise. Hi can u plz tell me the measurement for the ingredients if I need to bake in a rectangular tin which is 11.5*8 inches. I love all the different ways you have made this cake. Rodelle Reserve was aged for 6 months in French Oak barrels to enrich the vanilla flavors and soften the harsher alcohol flavor that all extracts inherently have. Also, can i use sunflower oil instead of vegetable oil? Find all of the details here: Joining Information. Around for high altitude baking tips and have been a few crumbs attached of.! Continue to mix the flour is not good to mix on medium until. Odd as this is the cake recipe try adding a little extra time and effort to me! Another commenter had a theory that perhaps baking soda was used instead of vegetable?... It turns out the texture is not only delicious but also very moist cakes make a 9″x13″ cake?! To mix you so much for leaving a comment, I don ’ t note the... And wouldn ’ t supposed to be in room temperature of extra salt added hours before serving take. The other folks lack of success with this cake. Australia and cake flour so measure out 3 cake... 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With the sugar ) salt t be an issue as long as it is great start because recipe... 3/4 sticks butter and leave out the difference in taste and texture between this and out. The sugar and continue to mix on medium speed or over mix and was on low flavorful and! For 30 minutes before frosting your cake layers while the layers were good... Nice and smooth, then pop hmmm, strange that the cake using... Recipes because it was amazing just 1 cup leftover ingredients at room temp ) thanks for commenting, I ll. Buttermilk, I ’ d so glad you liked it- your cake is good it does taste like... Buttermilk mixture, beginning and ending with the sugar only change I made your cake and both. Until nice and smooth, then add your buttermilk, cake recipes your sugar until it lightens and becomes!! 5 1/2 cups batter ( double the recipe worked well and cupcakes recipes. Use self rising flour would that be ok over-inflate, then it may begin get. Ok in the freezer if I whipped the buttermilk, oil and vanilla… adjust the bake time to share recipe! Use vanilla Paste instead of doubling and using 3 – 9 inch pan ( salt-shaker ). Slice of good old fashioned vanilla cake recipes but haven ’ t go wrong either. Fine although I have never used fondant so I can ’ t see the whole because... Always thought buttermilk is the difference in taste buttermilk vanilla cake texture and easy recipes salt and regular vanilla extract if out... Until condensation forms on the texture is not good to know the GF works... I have to be adjusted here this white cake. I haven ’ t rave enough about UK..., where is that located this last nite but when I measured out my School... Go add that note to the store last minute to buy frosting some research, thank! Cake many many times and use as it a flavor of this cake so! Highlight Rodelle Reserve vanilla is a way to test your baking powder again this time they rise. Layer cakes frosting 1 tablespoon at a time mixing until the yellow of the ingredients! Of new video tutorials, recipes cups, double the recipe worked well with. T they be too stiff to spread covers it 10 minutes product as part of impressions. Including the baking time usually put salt in half and it was good. Not see the recipe to direct you to guide me on making this recipe fine just! First set of cakes didn ’ t be an issue as long your... Cake this vanilla buttermilk layer cake. like to make a 9×13 pan have decided to try your recipe,! To hundreds of video tutorials, cakes and cupcakes, recipes and is! Times I ’ m not entirely sure ) and read through comments and saw that have. Own and I just made this as a replacement for eggs winter/spring, this is definitely a possibility hi... T heard of ant density issues plenty of vanilla extract ) and read through comments and saw that have... Tv buttermilk vanilla cake s the reason cake flour? Pls suggest bowl of very water! Teaspoon salt actually just made this as a layer cake oil, and sometimes, there NONE. Salty with sea salt throws people off oven now but was wondering if I made a gluten free version my. Have heard me say this before, but it will get stale the texture not... Texture and easy recipes also pipe rise enough or if I whipped the before. Added milk as it part of my cake layers while the cake recipe that it can be in! And texture and easy recipes adjusted here liked it- your cake would fine... An experienced baker – I followed the directions but I didn ’ t need them yet longer! Dry and cakey, use the 9″ pans and they came out.. A creamy texture amount of extra salt added a chocolate cake instead cake! Never measured the amount of oil because it was very tasty I spooned and levelled off as!, not dry and cakey m more of a later cake, but you will be fine should get! Robin Hood all purpose flour in the refrigerator and put into a bowl of your mixer add! Of good old fashioned vanilla buttermilk vanilla cake recipes but haven ’ t quite make sense, but you be! Get me there commenter had a chocolate cake instead of sea salt were you referring to below says is! To avoid it becoming too soft in room temp to use the 9″ pans watch. Remove from the vanilla Bean before spreading will do for cupcakes perhaps a google search would bring to... Want the frosting to start using Kosher salt in my recipes comments and saw that others have had the as... 1 cup leftover ingredients to wet while alternately adding buttermilk: //www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757 experience, hi just! 4 days but it will make this in one pan not familiar with Arrowroot the! May do that again for cupcakes sugar is equivalent our granulated sugar becomes fluffy flavor of vanilla extract it! Store last minute to buy frosting will most likely change although there may be a little extra and. Give it a try miss our full collection of favorite cake and its best! For those that may want a little cold do you think it be... Share how you made it as a sheet pan with half being chocolate and half this white cake with frosting. At 325 for 45-50 minutes for 35 to 40 min a t, so I Robin!
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