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care to share your best moist vanilla cake recipe - Page 3

post #31 of 128
doublecz1103, I am sure you could change a vanilla cake into a WASC cake. I think you could replace the milk with the sour cream and the almond extract could replace the vanilla. You might give it a try. In fact, that sounds pretty good. I may have to attempt that myself.
post #32 of 128
WASC has an AWFUL texture. It is rubbery and dense and terribly bland with a hint of cake box chemically taste.

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe. The buttermilk in the recipe does what sour cream does in other recipies. Our vanilla cake recipe is very close to Rebecca's. Try making her recipe with whole milk ( not nonfat) buttermilk and double the vanilla. We just had a feature done by a magazine voting our cupcakes the best in the state, and that recipe is very close to ours.

PS- if you can't get whole milk buttermilk, use 2/3 buttermilk and 1/3 sour cream- and I mean buttermilk, not soured regular milk. It makes a difference.
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 #33 of 128
Quote:
Originally Posted by txkat

WASC has an AWFUL texture. It is rubbery and dense and terribly bland with a hint of cake box chemically taste.

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe. The buttermilk in the recipe does what sour cream does in other recipies. Our vanilla cake recipe is very close to Rebecca's. Try making her recipe with whole milk ( not nonfat) buttermilk and double the vanilla. We just had a feature done by a magazine voting our cupcakes the best in the state, and that recipe is very close to ours.

PS- if you can't get whole milk buttermilk, use 2/3 buttermilk and 1/3 sour cream- and I mean buttermilk, not soured regular milk. It makes a difference.



Txkat, what version of the WASC are you using? I use a modified version I found on this site some time ago and have had nothing but great success with it. It's my most popular cake. I'm trying to figure out why you are having problems with it.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #34 of 128
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by txkat

WASC has an AWFUL texture. It is rubbery and dense and terribly bland with a hint of cake box chemically taste.

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe. The buttermilk in the recipe does what sour cream does in other recipies. Our vanilla cake recipe is very close to Rebecca's. Try making her recipe with whole milk ( not nonfat) buttermilk and double the vanilla. We just had a feature done by a magazine voting our cupcakes the best in the state, and that recipe is very close to ours.

PS- if you can't get whole milk buttermilk, use 2/3 buttermilk and 1/3 sour cream- and I mean buttermilk, not soured regular milk. It makes a difference.



Txkat, what version of the WASC are you using? I use a modified version I found on this site some time ago and have had nothing but great success with it. It's my most popular cake. I'm trying to figure out why you are having problems with it.



I don't have problems with it. I just don't think it's very good, but I have a strong bias for scratch baking. Cake mixes have shortening in them. I use butter. Cake mixes have loads of artificial flavors. I only use 100% natural extracts etc. The stabilizers and emulsifiers do make a reliable, consistent product, but I find the result to be less than delicious.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #35 of 128
*tiptoeing into this conversation*... first, let's be careful where this thread is going icon_smile.gif Having said that.... I am primarily a scratch baker, but I am not a snob; I use cake mixes also. I tried the WASC once and filed that recipe away.. icon_surprised.gif But everyone kept raving about it, so I played with it a few times, and came up with a keeper thumbs_up.gif First you have to use a good quality cake mix, preferably a commercial mix (Gold Medal, or GFS brand is good, using half a batch).. I used the white cake mix. Then use cake flour, Softasilk is my choice, and use 8oz for a whole recipe... thumbs_up.gif
icon_biggrin.gif Now I like it icon_biggrin.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #36 of 128
Quote:
Originally Posted by txkat

Ceshell is giving you fantastic advice in suggesting the Rebecca Rather recipe.


That may be because I tried the recipe on your recommendation, from a thread forever ago! So, a belated thanks icon_biggrin.gifthumbs_up.gif

Thanks for the tip on doubling the vanilla. I always "overpour" my vanilla anyway but I just may try this next.
post #37 of 128
Whoa, CakesByLJ! I hope that you're not directing the "snob" comment to anyone who has posted a response on this vanilla cake thread. I looked back through the thread and find no comments that would be considered "snobbish." Some people, such as myself, do actually have sensitivities to the chemicals and preservatives in mixes whether it is a cake mix or something such as Hamburger Helper.


On a much more positive note, I'm in the process of baking my white cake right now, changing the milk to sour cream and the vanilla to almond extract and can't wait to see what happens when it becomes a WASC cake.
post #38 of 128
Quote:
Originally Posted by bettinashoe

Whoa, CakesByLJ! I hope that you're not directing the "snob" comment to anyone who has posted a response on this vanilla cake thread. I looked back through the thread and find no comments that would be considered "snobbish." Also, I appear to be the only one who commented that I never use cake mixes so your remarks make me feel as if you are directing that statement towards me which I certainly hope is not the case.

On a much more positive note, I'm in the process of baking my white cake right now, changing the milk to sour cream and the vanilla to almond extract and can't wait to see what happens when it becomes a WASC cake.



I think I was clear I meant no disrespect to anyone... only to remove myself from that catagory... I simply wanted to define that mixes can vary, and it can alter the results dramatically........
You will never find me stirring the pot.... which I why I *tiptoed* icon_smile.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #39 of 128
That's funny. The tv is blaring the olympics, my mixer is going full blast and I just spent three days comforting my 5-year-old twin grandchildren who both had their tonsils out on Friday so I couldn't tell you were tiptoeing icon_wink.gif ....After I responded to your comment I thought it might sound a little motherly (in a "pick up your clothes" sort of way) which it wasn't meant to be and is why I did edited my comment. Hmmm, would I rather people think I was a snob than realize I am just a real wimp and am allergic to almost everything?
post #40 of 128
I have treid the WASC recipe and is the only one that I do. You can change the flavor just by changing the flavor of cake mix that you add to it. I always get great comments on them but I am going to try the Rebacca Rather recipe. Thanks for sharing!
post #41 of 128
Quote:
Originally Posted by ceshell

Even though the Rebecca Rather cake is fragile when it comes out of the oven, once it's cooled down it's fine for layering and also for use in a tiered cake.



ceshell *wavin*... I do still use the White on White Buttermilk cake occassionally; The flavor is wonderful, but I reserve it for single layers only.. It is so delicate, I worry about it.. Besides, everyone seems to want my vanilla butter cake these days... icon_wink.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #42 of 128
Quote:
Originally Posted by kakeladi

O.K. here it is again icon_smile.gif
I tried to find it in recipes by search but I am a search idiot! I can never get search features on any site to work for meicon_smile.gif

The *Original* WASC cake recipe by Kakeladi:

1 pkg white cake mix (I prefere Betty Crocker)
1 cup all purpose flour *see note at end
1 cup granulated sugar
generous dash of salt *see note at end

3 whole eggs
1 cup water
1 cup sour cream
2 teaspons almond flavoring *see note at end

In a bowl, mix together cake mix, flour, sugar, salt.
Stir well w/a wire whip.
In KA mixer bowl, place eggs, water, sour cream & flavoring.
Add about 1/2 the dry ingredients, stir on low about 30 seconds; add remaining dry ingredients; stir on low another 30 seconds. Beat on med (about #4) for 2 minutes.
Prepare any size/shape pan(s) that will hold the batter of 1 1/2 mixes ie: 12x2" round or 2/8" rounds; or 9x13 etc.
Bake as usual.

*NOTES: I usually forget the salticon_sad.gif Some people tell me they use cake flour - if so use 3/4 Cup.
Any cake flavor or brand can be used in this recipe. Flavoring should be matched to cake flavor ie: lemon flavoring if lemon cake; vanilla for most others or if you really can't stand almond. You can increase or decrease amount of flavoring to taste.



Question on this....the 1 cup flour, is that 1 cup sifted, or 1 cup flour then sift? Also has anybody tried milk instead of the 1 cup water. I don't like the sound of adding water to my cake. And lastly, I do a lot of cakes for a family with a nut allergy and cannot use almond flavoring. Does it taste just as good with vanilla? Thanks!

I generally use the Cake Mix Doctor's butter cake recipe for almost all my cakes. My family and customers prefer that recipe to all the scratch ones I have tried, but I would like a white cake recipe just in case. Is this cake really white? Seems like with the egg yolks it would technically be a yellow cake.
post #43 of 128
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by ceshell

Even though the Rebecca Rather cake is fragile when it comes out of the oven, once it's cooled down it's fine for layering and also for use in a tiered cake.



ceshell *wavin*... I do still use the White on White Buttermilk cake occassionally; The flavor is wonderful, but I reserve it for single layers only.. It is so delicate, I worry about it.. Besides, everyone seems to want my vanilla butter cake these days... icon_wink.gif



Care to share your vanilla butter cake recipe?? icon_biggrin.gif
post #44 of 128
I like Sylvia Weinstock's Classic Yellow Cake recipe. It's a vanilla butter cake and it has great flavor and texture and it holds up well to carving and stacking and anything I can throw at it. It is easily adapted into other cake flavors as well.. spice cake, lemon cake, chai tea, even banana.

I can't post it since it's a published recipe, but a quick google search should bring it right up. It's also in her book if you can find it at the library.
post #45 of 128
I tried one of Slyvia Winestock's recipes and I did not like the cake. I took it to work for people to try and they didn't like it either. lol

I notice the White on White buttermilk cake is listed on a Cooking Light thread. Is it supposed to be light? That kind of concerns me about the taste.
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