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Scratch bakers...Whats you best recipe?

post #1 of 73
Thread Starter 
All you scratch bakers out there willing to share your recipe with us...What is your best scratch recipe(s). The most requested, moist, best flavor, texture, etc.
Mine is a yellow cake. I get the most compliments on it.
3 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, softened
1 3/4 cups granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
1 14/ cup milk
1/4 cup oil
1/2 cup sour cream
Preheat according to pan you are using. Grease pans. Sift flour, baking powder, and salt together. Set aside. Cream butter, and sugar together, add eggs, and vanilla; mis well. Add flour mixture alternate with milk.Add oil and sour cream, mix well. Beat for one minute. Bake and cool.
Makes about 6 cups.
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
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~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
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post #2 of 73
I make white velvet cake most often. (very popular wedding choice)
"Sugar, sugar...honey, honey...you are my candy girl..."
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #3 of 73
What is a white Velvet cake? Can you please post the recipe?

I don't bake from scratch yet. Still learning to decorate but have started with the White Almond Vanilla Sour Cream cake. However that one does use a mix and just drs it up.
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #4 of 73
Fancy, you didn't add directions for the oil and sour cream. Do they go in last, folded in? I plan on trying out this recipe sometime soon. Thanks for sharing!!!
Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #5 of 73
My favorite so far is the Killer Chocolate cake I got off of this website.
pat
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pat
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post #6 of 73
Thread Starter 
Oops I added it now. Just add oil and sour cream at the end and mix well. And I'd like to have that white velvet recipe too.
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
post #7 of 73
The White Velvet is from "Cake Bible" (Rose Levy Beranbaum [i think that's how her last name is spelled]).

In my humble opinion, it is a 'must have' if you intend to bake from scratch.
"Sugar, sugar...honey, honey...you are my candy girl..."
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #8 of 73
Thread Starter 
Here I found the White Velvet cake recipe at a 911 baking forum through a web search. I am going to try this ASAP!


This cake is from "The Cake Bible" by Rose Levy Beranbaum. I recommend it to every person interested in cake baking. This is the best white cake I have ever had, and can be made in any flavor. The butter makes it a little on the "off white" side, but after you taste it, you really don't care! When people want a really great wedding cake, but they want traditional white, this is the cake I make. I have used this cake with many fillings & many buttercreams.

4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams

Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.

In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.

In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.

Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.

Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.

From The Cake Bible, by Rose Levy Beranbaum
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
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~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
post #9 of 73
my most requested recipe is very close to fanys own without the sour cream and oil.

the recipe is

1 3/4 cups sugar
2 sticks butter
2 eggs
3 cups flour
3 tsp baking powder
1 tsp salt
1 1/4 cups milk

cream butter and sugar till fluffy. add eggs one at a time. add sifted flour, salt and baking powder alternately with milk. pour into 2 9 in greased and floured pans and bake at 350 for 20-25 min.

i must be honest and say that that time is a guestimate. i dont time my stuff. i go off of smell and then check. never burned a cake but have forgotten and remembered in the nick of time.
Bake On!!!
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Bake On!!!
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post #10 of 73
I would say it is my sour cream pound cake and my red velvet!
I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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I'm gonna make you eat your words and lick your fingers too!----Mos Def in 16 blocks
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post #11 of 73
Cook's Illustrated white and yellow cake recipes, hands down the best.

CI's Classic White Layer Cake
http://www.cakecentral.com/cake_recipe-1967-1-Classic-White-Cake-II.html

CI's Yellow Layer Cake
http://www.mail-archive.com/cake-recipe@yahoogroups.com/msg00269.html
post #12 of 73
The best cookbook I have bought in a while is The Pastry Queen: Recipes from the Rather Sweet Bakery. I use many of her recipes at the restaurant. The Jack Daniels Buttermilk cake is an EXCELLENT white cake, and the carrot cake is to die for. Whenever I have it on the menu, it sells out almost imediately.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #13 of 73
Thread Starter 
Cool. I'll have to get the book to try the recipes. Thanks.
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
post #14 of 73
Yellow cake: Sylvia Weinstock's from Sweet Celebrations book
White velvet from Rose L Berenbaum's Cake Bible
Chocolate from Toba Garrett's -The Well Decorated Cake

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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post #15 of 73
I would love to get the Cake Bible, but it is so expensive. For now all I can do is drool over it at the book store. One day!
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