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In need of moist vanilla cake recipe!

post #1 of 25
Thread Starter 
I have tried a few different vanilla cake recipes, and can't say that I love any of them. They all tended to be on the dry side. Help! Does anyone have a never fail recipe they'd like to share?
post #2 of 25
It's not the recipes that are the problem. You're not using correct technique.
post #3 of 25
The WASC and variations have never failed. Very moist and great flavor. I used to be a "only scratch" baker, but have really liked the moistness and consistency of these recipes.

Catherine
post #4 of 25
I don't have a scratch recipe, but I absolutely love Betty Crocker's French Vanilla box cake. I get so many rave reviews from that one. I never tell that it's not from scratch!
post #5 of 25
Thread Starter 
I appreciate your input, and you may be right about technique. However, I have tried it all, even under baking and I am still not happy with the result. I get perfect results on every other flavor, just haven't found a vanilla recipe that brings a result to meet my standards.
post #6 of 25
So many on this site, raves about silvia weinstock"s yellow cake. Got the recipe , but haven,t tried it yet. Don,t know it is posted here, if not. Then just check it out on the internet. It is there, i know. I,m sure , you know what you are doing. You just haven,t found the recipe you like so far.Hope you do.
post #7 of 25
Try the White on White buttermilk cake from Rebecca Rather (The Pastry Quenn), somebody posted the recipe on this site or you can try to Google it. It's very moist and has excellent flavor.
post #8 of 25
People always comment on how moist my cakes are when I use a white Pillsbury cake mix (pudding already in the mix). I haven't had the same luck with Duncan Hines or Betty Crocker mixes.

Also be sure to not overbake, my tester has a few moist crumbs when I pull the cake from the oven. As soon as cake is cooled I cover with saran wrap and store in the refrigerator until I decorate.

I often use a jam as a filling for my white cakes and it helps to keep the cake moist because it almost soaks into the cake instead of staying as a discreet layer.

Good luck on your quest!
post #9 of 25
I love Toba Garrett's recipe, Moist Yellow Cake, from "The Well Decorated Cake".
post #10 of 25
Quote:
Originally Posted by prterrell

It's not the recipes that are the problem. You're not using correct technique.



What is the correct technique?
post #11 of 25
personally I like the super enhanced cake recipe on this site way better then the WASC but that is personal opinion. I also pull my cakes with crumbs on the tester because I feel like there is a small amount of carry-over cooking going on. Also, don't mix your cake on full speed. I use speed 2 on the kitchenaid stand mixer, if you over beat you could get dry, crumbly cake. Good luck in your quest for the best cake....that just means you have to (for the sake of good cake) taste test many icon_smile.gif
post #12 of 25
I love the "durable cake for 3d and wedding cakes".the recipe is in the most saved section. I have a french vanilla one in the oven as I type.
I use a french vanilla mix (duncan hines or betty crocker) and vanilla pudding mix. It is moist and tasty every time.
post #13 of 25
Quote:
Originally Posted by alec1124

I don't have a scratch recipe, but I absolutely love Betty Crocker's French Vanilla box cake. I get so many rave reviews from that one. I never tell that it's not from scratch!



no offence, but cracking a few eggs and pouring in water and oil......and YOU get the rave reviews??? icon_confused.gif and you never tell ppl its not from scratch????
post #14 of 25
Thread Starter 
Thank you all so much! I appreciate all of the suggestions, both boxed and scratch! So much helpful info, I'm sure I'll find something I like here. Looks like I have a lot of taste testing ahead of me, so much for my diet...icon_smile.gif
post #15 of 25
Google Sylvia Weinstock's Classic Yellow Cake and you'll find the recipe! I love it, and I haven't ever had a problem with it being dry! HTH!
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