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From Scratch SF's Vanilla Cake Recipe

post #1 of 36
3/7/12 at 10:11am
Thread Starter 
IS AMAZING!!

I've made it a few different ways (she has options in her recipe) and every way came out tasting wonderful. The cake is moist and flavorful. The cupcakes don't pull away from the wrappers. I see threads started all the time complaining about having a hard time finding a good scratch cake recipe. Look no further, people. I've tested multiple different recipes and this hits it on the head.

Visit her blog for the recipe.
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post #2 of 36
3/7/12 at 10:58am
Who's blog? where is it?
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post #3 of 36
3/7/12 at 11:05am
this is her post with the recipe:

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

I haven't tried it yet but will very soon. She is awesome and I am an avid follower of her blog.
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #4 of 36
3/7/12 at 12:52pm
Thank you so much for this post I just posted on this forum asking for help to make a yellow cake. I will be trying this recipe this weekend.
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post #5 of 36
3/7/12 at 1:11pm
I, too, have made this cake and it is absolutely delicious!! It is the best white cake I've tried and it's the one I use every time I make a white cake. I use it for cake and cupcakes and get wonderful results. She put a lot of time and research into this recipe and I thank her for it (in my mind, of course) each time I use it! I also follow her blog. I've learned a lot from her and scp1127 when it comes to good cake/cupcake recipes, frostings and fillings. Any time I see their names on a post, I'm there reading it to see what else I can learn from them! I'm so glad there's lots of CCers like them to learn from.
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post #6 of 36
3/7/12 at 1:41pm
Quote:
Originally Posted by Gerle

I I also follow her blog. I've learned a lot from her and scp1127 when it comes to good cake/cupcake recipes, frostings and fillings. Any time I see there names on a post, I'm there reading it to see what else I can learn from them! I'm so glad there's lots of CCers like them to learn from.



Ditto! I, too have learned so much from scp1127, fromscratchsf, leah_s, costumeczar, MimiFix and Linda about scratch baking. My grandmother, sister and I are the ONLY people left in our family who exclusively bake from scratch. I really appreciate all of their help
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #7 of 36
3/7/12 at 3:13pm
I would like to try this tonight...it says 6oz of egg yolks...I came up with 9 egg yolks....Does that seem right? Or is that alot? What did you all who've tried it came up with if you could tell me? Thanks!!
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post #8 of 36
3/7/12 at 3:59pm
From reading her post on her blog, it seems that it does take a lot of egg yolks. I personally have only made this cake with egg whites. If you are using a digital scale and it comes out to 6 oz with 9 yolks, I'm sure it's correct, but hopefully someone else who has tried it will let you know for sure. I'm curious, too, in case I do make this cake with yolks instead of whites.
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post #9 of 36
3/7/12 at 4:03pm
Tigachu, you are sooo right! There are so many others -- too many to mention -- that have always been so helpful. That's the great thing about CC! If not for their willingness to share, I wouldn't have learned as much as I have -- but I still have a long way to go!!!
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post #10 of 36
3/7/12 at 4:05pm
Thanks for sharing the info. I have used her recipe for SMBC and have not used anything else since. Will be trying the cake soon.
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post #11 of 36
3/7/12 at 6:53pm
I just made the batter and got about 5 cups...Do you think it'd be okay to double or triple the batter if I need more at once?
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post #12 of 36
3/7/12 at 7:57pm
Aw shucks people! How sweet of you! Thanks for the love, you all made my night icon_biggrin.gif

And I'm so glad you love the recipe!

Jen
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post #13 of 36
3/7/12 at 7:58pm
Quote:
Originally Posted by mystsparkle

I just made the batter and got about 5 cups...Do you think it'd be okay to double or triple the batter if I need more at once?



Yup - you should have no problems!
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post #14 of 36
3/7/12 at 8:11pm
Quote:
Originally Posted by mystsparkle

I would like to try this tonight...it says 6oz of egg yolks...I came up with 9 egg yolks....Does that seem right? Or is that alot? What did you all who've tried it came up with if you could tell me? Thanks!!



Each large egg is about 2 oz, 1 oz for the white and 1 oz for the yolk.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #15 of 36
3/7/12 at 8:13pm
Quote:
Originally Posted by FromScratchSF

Aw shucks people! How sweet of you! Thanks for the love, you all made my night icon_biggrin.gif

And I'm so glad you love the recipe!

Jen



I, too, appreciate all you willingly helping us. I'm always so amazed by how much info you guys share! icon_smile.gif
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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