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Vanilla Cake Recipe

I've been looking for years for a Good/Great Vanilla Cake. I went to youtube and watch Crumb Boss and tried there Vanilla Cake Recipe. My family loves it and is the only recipe I use for my Vanilla Cakes or Cupcakes. I hope you enjoy it like we do.

Ingredients

Amount Ingredient
4 Eggs
2 Cups Of Sugar
2 Tsp Vanilla Extract
1 Cup Milk
4 Tbsp Unsalted Butter
2 Cups All Purpose Flour
2 Tsp Baking Powder
1/4 Tsp Salt

Directions

325* / 350* Pre-Heat Oven Bake for 30-35 minutes or until toothpick comes out clean **Milk and butter needs to be melted, recommend this to be made first so it can be added semi warm** 1. Mix in mixer the eggs with the vanilla extract for 5 / 7 minutes until have a volume. 2. Add sugar little by little and mix in med/high when added. 3. Sift all dry ingredients, All Purpose Flour, Baking Powder and salt. 4. Add the dry ingredients while mixing. 5. Milk and butter needs to be melt. Then add a little of the batter into the butter and milk mixture, then mix it with the batter little by little. Pour into the cake pan and onto the oven at 325*/ 350* or until toothpick comes out clean.

Comments (14)

Could you tell me what size of cake pans is this recipe good for?
can you use "cake" flour instead of All purpose flour?
Two good questions ...I would like to know what size tin you would suggest for this recipe and can cake flour be used ?
This recipe is similar to the cake boss recipe and I use a 2x 9" round when I make that recipe
Hi All! Cake pan size I use is 8x3 and 9x3. Yes, you can use Cake Flour. Enjoy!
This is the Crumb Boss recipe. If you look at her blog, it says to bake it in two 8 inch round pans. Here's the link to her blog, it also has a video showing how to make it. If your'e not familiar with The Crumb Boss, she owns Woodland Bakery in Chatham, New Jersey and every week posts youtube videos showing how to make items from her bakery. It's great. http://www.crumbboss.com/vanilla-cake/
Can this cake be used the make a champagne bucket cake? Will it hold up under fondant and stacking?
This recipe only made one cake? or 2?
Vanilla Cake – Yield 2- 8? round layers **DO NOT DOUBLE THIS RECIPE unless you have a larger mixer that can handle the volume necessary to whip and combine all of these ingredients DOUBLED. Here is a video on how to make the cake. I had used a 2 cake pans 8x3 & 9x3 and then I fill them with buttercream frosting. I do think that it is good for the bucket cake and that it will hold pretty good fondant and stacking. http://youtu.be/Igem128x24g
I made this today and it tasted good, but I think it has too much milk for the rest of the ingredients. It was very runny and soupy when it was finished mixing. Is it supposed to be a very thin mixture? It baked unevenly and had weird air bubbles in it, I'm assuming because of the thin mix. I made a dozen cupcakes and a 6" cake layer. I'll try it again tomorrow with less milk to see what I end up with!
Hi!. The milk goes on a low heat with the butter then when the dry mixture is done and the milk and butter are luke then are mix little by little and done. I do recommend bake it in 2 8x3 cake pans for 35/40 mins or when toothpick comes out dry. If have any question about how you can refer to the hiperlink given before and if I can help more just let me know.! Enjoy.... ???
Doesn't rise much but is really fluffy and sweet, yummm!
This only made one 6" and one 8" round, both 2" deep ... Currently in the oven, I am seeing the same as CookieSue - the weird air bubbles and doesn't seem to be rising much ... not uneven though. Will post again after it's out, cooled, torted, and taste tested ;)
I have tried this recipe (featured in the Australian Women's Weekly Cake Recipe book) on numerous occasions and as soon as I fold flour into the butter mixture, it becomes dense & stodgy (loses it's light texture) and the cake takes a while to cook, with the top browning too fast and turns out 'heavy'.. Is there some 'trick' to prevent this from happening, or is the cake meant to be 'stodgy'?
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