Care To Share Your Best Moist Vanilla Cake Recipe
Baking By doublecz1103 Updated 22 Nov 2014 , 7:27am by CakePrincessPE
Jeanne (JKalman) -
I agree 100% about sifting before adding dry ingredients. I even sift boxed cake mixes. I end up with less lumps and air bubbles than before.
Theresa 
I'll give a plug for the Wilton yellow butter cake recipe. I found it last year on the Wilton website in the weddings section, and it is my go-to yellow cake recipe. It is always moist and delicious. I have had some challenges keeping it moist when I add semi-sweet choc to it to make it marble, but when it's just yellow, it is scrumptious every time! I use AP flour and don't sift it (though I do spoon it lightly into the measuring cup.) I like this recipe also because it doesn't call for buttermilk. I often can't get buttermilk in my regular grocery store, and can never get whole milk buttermilk. This recipe just calls for 1 cup of regular ole milk. Regarding cost -- I think this is very expensive to make (5 eggs, 3/4 lb butter!) I often consider how difficult it is to compete financially with bakers who use only box mixes and American buttercream, when for example I made a 3-tier cake in May that used 8 dozen eggs and 12 lbs of butter.
But...it's a yummy cake!
OK, it's my turn to ask a stupid question -
If buttermilk is the milk which is leftover after they churn the butterfat out of it, how can there be whole milk buttermilk?
Theresa
Buttermilk these days is made by adding a bacterial culture to pasturized milk.. so you can find whole milk buttermilk.. though it isn't easy to find.. not here anyway. 
All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes 
...I use powdered buttermilk. You're supposed to mix it w/water, it becomes the same as nonfat buttermilk. However I use whole milk instead of water...is that essentially giving me whole-milk buttermilk (which is my intention)? FWIW it has never upset the balance of my recipe.
All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes
...I use powdered buttermilk. You're supposed to mix it w/water, it becomes the same as nonfat buttermilk. However I use whole milk instead of water...is that essentially giving me whole-milk buttermilk (which is my intention)? FWIW it has never upset the balance of my recipe.
What a great idea! It must be cheaper and doesn't go bad like liquid buttermilk. Where would you find this in the grocery store??
Oh, Ok.
The local Wal-Mart Supercenters here sell powdered buttermilk in the baking aisle.
Theresa
Chef Toba Garrett offers her recipe for Moist Yellow Cake through epicurious.com. I have tasted this cake when she baked it for class, I have made this cake at home, and I must say it is the best yellow cake I have ever tasted. I will not say others are not good, as I have not tried them. I stick with this cake - it is literally fool-proof.
http://www.epicurious.com/recipes/food/views/MOIST-YELLOW-CAKE-109358
Theresa
That is a very good yellow cake recipe, but When we were fooling around with it in the kitchen, we had trouble with it baking evenly in big pans ( over 12 inches) which is a problem we didn't have with the white on white variation.
re: finding the powdered buttermilk: here's a link to what to look for http://www.sacofoods.com/culteredbuttermilkblend.html. You can also purchase it online if you don't mind getting a 3-pack.
I have also seen Bob's Red Mill (the organic food line) in the organics section of the market and of course at organic food stores, so that's another option if you cannot find it at a normal supermarket.
re: finding the powdered buttermilk: here's a link to what to look for http://www.sacofoods.com/culteredbuttermilkblend.html. You can also purchase it online if you don't mind getting a 3-pack.
I have also seen Bob's Red Mill (the organic food line) in the organics section of the market and of course at organic food stores, so that's another option if you cannot find it at a normal supermarket.
You said you were adding it to milk right? Wouldn't it just be cheaper to buy buttermilk?
It's hard for me to use up a whole quart of buttermilk and I've read mixed reviews on freezing buttermilk. I figure it's worth it to use the powder because when I only need 1c of buttermilk I have to purchase 4c of liquid. I do usually plan some pancakes and waffles, but I still always end up wasting some. Of course if you are baking large quantities the fresh liquid might make more sense, but I oftentimes find myself in the opposite position e.g. doing 1/2 recipes for little things here and there.
Also remember, I still am testing the theory (which may be harebrained) that if I add the powder to milk rather than water as the package indicates, I get the fat content back since nonfat buttermilk is the only kind I can find.
So...powdered buttermilk=always in fridge, milk=always in fridge. No waste+added fat content=happy baker
<<sorry, we are totally hijacking this thread! >> 
The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).
I am a very accomplished scratch-only baker, and love trying new recipes! (As well as founder and President of the Cake Snob Club... and proud of it )
That recipe from Magniolia Bakery.... how does that bake up? I noticed they put that much batter in three 8" pans. When I look at that recipe and the amount of each ingredients it tells me two 8" pans.
Chutzpah -
Two days ago you were president of the Chocolate Snob's Club. 
Today, you're president of the Cake Snob's Club. 
Oh, friend who wears many hats, with all these offices you hold, when do you find the time to bake? 
Theresa
All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes
...I use powdered buttermilk. You're supposed to mix it w/water, it becomes the same as nonfat buttermilk. However I use whole milk instead of water...is that essentially giving me whole-milk buttermilk (which is my intention)? FWIW it has never upset the balance of my recipe.
I recently read an article on epicurious about that subject 
They tested the various types of buttermilk, and it was concluded that the powdered buttermilk you are referring to is absolutely wonderful to use.. I have not tried it myself, as old dogs are hard to change
I get my whole buttermilk at WalMart........ imagine that......
Also, Jeanne is right (as usual, 
) about the way buttermilk is processed. It isn't done the old way any longer. So the name "buttermilk", isn't really accurate.......
The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).
I am a very accomplished scratch-only baker, and love trying new recipes! (As well as founder and President of the Cake Snob Club... and proud of it
)That recipe from Magniolia Bakery.... how does that bake up? I noticed they put that much batter in three 8" pans. When I look at that recipe and the amount of each ingredients it tells me two 8" pans.
*tipping my hat* You are an accomplished baker chutzpah I get 2) 8" pans from that recipe. Nice and tall though. I bake it at 340F, and it takes 40-50 min... If you try it, let me know what you think of it
I made the WASC recipe this morning. Let me preface this by saying I am not a cake snob, and I use a doctored mix for my cakes. I'm going to be honest and I hope I don't hurt anyone's feelings.
I didn't really like it. It didn't taste bad, but to me it was sort of bland. I could really tell the butter was missing. I think I just prefer cakes with butter in them.
Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.
Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?
Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.
Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?
I think the sheet pan would work fine, although a 9X13 might be a tad too big for the Vanilla Butter cake. An 8 X 12 would probably be better.. I can't remember about the eggs in the White on White Buttermilk cake, but I know the Vanilla Butter cake does use whole eggs. I am so addicted to that cake ..... it's shameful... I baked some this morning, for a cake I'm doing this weekend, and had enough batter left for a 5" round..... just for dh and myself... I don't want any icing on it... just cake.. I am sooooo bad..
Care to share your vanilla butter cake recipe??
Sure, I got it here
http://www.cakecentral.com/cake_recipe-4313-4-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.htmlThe only changes I made are from AP flour to cake flour (10 1/2 oz), and whole buttermilk instead of soured milk.. I tried several recipes and this one was always the winner.....
yes i get rave reviews on this cake too!
chutzpah said:
The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).
NO< NO< NO!!!!!!!!!! That is NOT true!!
I was the one who gave the recipe to Rebecca Sutterby. She then tweeked it to her liking for her white wedding cake orders!
Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.
Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?
I think the sheet pan would work fine, although a 9X13 might be a tad too big for the Vanilla Butter cake. An 8 X 12 would probably be better.. I can't remember about the eggs in the White on White Buttermilk cake, but I know the Vanilla Butter cake does use whole eggs. I am so addicted to that cake ..... it's shameful...
I baked some this morning, for a cake I'm doing this weekend, and had enough batter left for a 5" round..... just for dh and myself... I don't want any icing on it... just cake.. I am sooooo bad..
Sorry I got confused on the eggs! I will be disappointed if the 9x13 is a small cake. So how many batches do you make for a 9x13 or a 11x15 sheet? (1 layer)
I will be disappointed if the 9x13 is a small cake. So how many batches do you make for a 9x13 or a 11x15 sheet? (1 layer)
I honestly don't know 
I usually only do layer cakes. I would probably use two batches for the 11X15; and two also with the 9X13, having some left over batter.
For a scratch cake I love this recipe, I double it for a 10" round. I keep trying to post it in the recipes but it just won't work, so here it is...
This is Australian recipe, you can convert the measurements here,
http://www.onlineconversion.com/weight_common.htm
Vanilla Butter Cake
125g butter
3/4 cup milk
3 eggs
1 tbs vanilla essence
1 cup castor (fine) sugar
1 1/2 cups self raising flour
Melt butter and milk together, cool.
Beat eggs and vanilla until thick and creamy in another bowl,
gradually add sugar beating well after each addition, add milk mixture and sifted flour half at a time, mix until combined.
Bake in lined tin at 180C (you can convert this at the above site also)
Cool slightly in tin before turning out onto rack.
I bakes really evenly I hardly ever have to level it off, and it lasts really well, staying moist up to a week, I have also used it to carve up for 3D cakes.
I love it and use it all the time.
I do mostly do scratch cakes but I'd really love to give the WASC a try, no Betty Crocker White cake mix around here though I'm afraid
thanks so much for all the great recipes so far... now i have the tough decision of deciding which to use .. lol
I get my whole buttermilk at WalMart........ imagine that......
That IS pretty unbelievable. WalMart of all places, who'duv thunk.
And now I am LOL about you craving the Mermaid Bakery cake. I just didn't think that one had enough flavor. Dang it why can't we all just agree on one recipe, wouldn't the world be an easier place?! 
This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily
This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily
I use a modified version of the WASC and I've never had a problem with it. I have noticed that some complaints come from those who eventually found out if they had used this brand or that brand or not so much of this or that things usually smooth out for them. Or they dump the recipe alltogether and find something they do like. Play with recipes and stick with ones you like. You'll also find friends and family are the best taste testers!
This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily
When I tried the WASC recipe yesterday, I made cupcakes and iced them. I had no problem with the icing falling off. But I didn't really enjoy the taste of the cake as much as I had hoped to.
And now I am LOL about you craving the Mermaid Bakery cake. I just didn't think that one had enough flavor. Dang it why can't we all just agree on one recipe, wouldn't the world be an easier place?!
How boring life would be if we all loved the same stuff.. My dh says variety is the spice of life.. but if he trys it.. 
the wrath of a redhead will be upon him Different cake flavors is all he gets for variety... Hummm, how did I get off track??
Anyway, I think I forgot to mention *yikes*, that I added extra flavor; one tsp of vanilla, and one tsp of cream bouquet.. that really adds to the flavor I think..
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