Margarita Cake with Tequila Lime Buttercream, click here to Subscribe without commenting, We are using the traditional method of mixing for this recipe (rather than the. Is this US measurements? Thanks for the feedback though. Hope you will enjoy the recipe. Preheat oven to 350 degrees F (175 degrees C). I would probably just follow the recipe, use the 9″ pans and watch closely during the last 10 minutes of baking. Oh, that all sounds amazing! No one bottle will ever be the same! Since the difference was so much, I decided to stick to your gram measure as I feared using my cup measure may dry the cake. Hi Hollie, It is always best to bake right after the cake is make, but I have had bakers tell me that they covered and refrigerated the batter and it was fine. Won’t they be too soft to crumble over. I was rather disappointed in the saltiness of the cake. You can also just skip this and take out in advance to warm up. I would think that the cake would freeze fine although I have not tried. I did some research, and think the recipe may have too much baking powder, causing the batter to over-inflate, then pop. It came out well in the end with my course sea salt. This Vanilla Buttermilk Cupcake is my all-time favorite. I have always thought buttermilk is the key to very moist cakes. Enjoy! Thanks Barbara! I made the cake this AM for tonight and was just curious… I understand it should be if you have leftovers after the first day but was curious about same day. Let me know if you decide to try and how it turns out. Hi Ladykemae, I’m very happy the recipe worked well for you. 14 cups, double the recipe with just 1 cup leftover. Only change I made was I added about a half teaspoon of almond extract. If refrigerated, it should be good for 5 days. Yeah, I’m not sure how it would end up salty if measured out correctly. Hi TreVade, This recipe makes 7 1/2 cups batter. Variations to Cake … And do I have to put in less of the dry ingredients then? I too have never measured the amount of batter. If you ever make this again I would suggest just whipping it longer and you can also add milk or cream by the teaspoon to thin the frosting a bit. Also should I refrigerate the cake constantly to avoid it becoming too soft in room temperature. Do you have any idea how I can figure the baking time? The entire family said it was the best bday cake I’ve ever baked. Hi can I use any of the vanilla for tier cakes. When I went to make this cake I found out my cake flour had bugs so I had to improvise and make my own. So moist and delicious. No issues with being flat or too dense. Someone said it was to salty if you measured correctly it should not be salty correct! Hope you will enjoy the recipe. Vanilla Buttermilk Layer Cake This vanilla cake is my absolute favorite for making fancy layer cakes. In the UK caster sugar is equivalent our granulated sugar. I have only made this specific recipe as a round cake. I mean, heck, I was born smack dab in the middle of them, into a family of much older … This is the second time baking it this year. Hi, I’m just wondering what is the difference in taste and texture between this and the Vanilla Bean Cake. (I always beat my butter cold). Our all purpose flour in the US would be the same as your plain flour in the UK. I usually always leave my ingredients out for about an hour or so so they’ll come to room temp before making any cake recipe this helps with texture an overall a better product so I’m wondering if some of the comments where the cakes are not rising is due to having to cold of ingredients. That really helps out others in the future. Thanks for taking the time to share your recipe changes. Fill your pan between 1/2 and 2/3’s full, this is if your pan is 2 inches deep. Pro Tip! Thanks for sharing! **Would LOVE to make in a few days I meant to say..lol Or could I use instead regular vanilla extract..?? But I found this handy egg substitute graphic: http://skillet.lifehacker.com/this-cheat-sheet-shows-the-best-egg-substitutes-for-ba-1684302007?crlt.pid=camp.LC19VlQflIUI. I do not see the recipe, where is that located? Vanilla Buttermilk Cake Vanilla is one of my favorite flavors, and buttermilk a favorite in baking - here's what happens when you combine the two. Hi Nicole, can I use Madagascar Bourbon Pure Vanilla Paste instead of the Rodelle Reserve Vanilla:(..? Dis cake was da bomb yo! Add the powdered sugar 1 cup at a time. Divide batter between 2 (8") round cake pans that have been generously greased with butter or shortening. Bake in the oven … The buttermilk in the Vanilla Cake gives a bit thinner batter, the buttermilk also helps to produce a tender cake. I often use canola oil and the two are similar. This is a great recipe to have on hand as it can be dressed up or paired with just about any filling or frosting you can think of! As part of our celebratory birthday week for editor-in-chief Brian Hart Hoffman, we’re taking our Vanilla Buttermilk Cake with Chocolate Buttermilk Frosting and turning it into individual mini cakes. Great tip. Is there any change when making cupcakes from this recipe? I am not a good baker. I can’t wait! I’m curious if you used a quality sea salt or plain (salt-shaker style) salt. Only 1600 bottle are available! What measure is your cup in liquid? Transfer cakes to cooling racks. Thank you. I’m so happy that you enjoyed this cake , Hi Nicole, this looks gorgeous and I will certainly be giving this one a try , Thanks Marie! But I’m sure it would be fine. Hi Missy, Thank you so much for leaving a comment, I am happy you enjoyed the cake. All opinions are 100% genuine. Any tips on how to get the exact measurements with the measuring cups? Hey, I plan to try your recipe tommorow but only have measuring cups (in ml) for my measurements. Here is a tutorial for making your own >> https://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757. Thank you for sharing your recipe. Honestly, I never leave all ingredients at room temp, just the butter so that it can be creamed with the sugar. I made it with my family’s caramel frosting and it was devine. I used kosher salt instead of sea salt and regular vanilla extract (adding about 1/2 tsp. There have been a few people that have had the same issue while others have had no problem. Would I be able to make it as a chocolate cake instead of vanilla? I baked this cake for my very picky daughter’s 20th birthday. The buttermilk gave it a nice contrast to the perfectly balanced sweetness. In a stand mixer fitted with the whisk attachment, whip the butter for 1 minute. Let me know if you give it a try and if it does work for cupcakes. I did use xlarge eggs and may do that again for cupcakes. The frosting was a bit on the sweet side for me, but was still delicious. This cake is timeless but will not take you all day to make! Thanks for this recipe truly delicious! Just trying to figure out the difference in outcome. I leave in a town where it is humid 365 days a year and I have never had any problems with this cake. 1 – what sugar do I use? This cake is quite delicate so I’m not sure how well it will do for cupcakes. I will make it this weekend and let you know. I added only 1 1/2 cups of flour instead, going more on the texture of the batter to get it right. My daughter-in-law is gluten intolerant so I subbed Robin Hood all purpose GF flour. I am in South Africa and would like to try this cake but but we use metrics and need to know if I should convert to metrics. Preheat the oven to 350°F. We could talk about cake all day long (and we do)! Ami. I have 2 questions- Hi Maynaz, Eve is correct in her answer. All rights reserved | Terms and Conditions | Privacy Policy, Painted Buttercream and Chocolate Spheres- Cake Tutorial ». If you do not have cake flour, this is the substitution you can use. Does the cake need to be refrigerated? As for the buttermilk substitution, prepare the substitution then add the oil and vanilla…. but I didn’t have cake flour so I googled and used reg all purpose flour and cornstarch. Most buttermilk recipes use baking soda instead. My family loves it, and it doesn’t hurt that it’s much less expensive to make than my aforementioned recipe. This Vanilla Buttermilk Layer Cake is so moist and flavorful! Couldn’ I use maybe 4.5 or 5 cups. Made it into tiny cupcakes and my husband’s co-workers raved. Great Find Thank You!!! Filed Under: Recipes Tagged With: buttermilk, cake, vanilla. I am an experienced baker – I am a bit disappointed. Mix on medium/high speed for 4-5 minutes. And no, I would stick to butter. The cake layers will be a little thinner and the cooking time may have to be adjusted slightly. 5, 6, 8 minutes. have you ever had a problem with the density from not using any baking soda? much heavier cake than expected but very good and moist. Could you borrow another pan from someone else? https://www.bakedbyanintrovert.com/basic-vanilla-cake-recipe dough wasn’t 2 fluffy when me and my bros put it in too pans, but they ate that sh*t like it was a plate of dumplings on Chinese New Year! I am not familiar with Arrowroot but the link below says it is not good to mix it with dairy products. I want to experiment with other cake recipes which is how I found yours. Awesome! Oh No! I followed the recipe to a T, so I don’t know where I could have gone wrong. Top with approximately 1 cup of … Your email address will not be published. I’d also like you to guide me on making buttermilk with lemon and canned milk. It’s worth a try. I will definitely make this again. If you followed the instructing to a T, the only possibility I can think of is the baking powder. It will not crumble over at room temperature. That is just our preference. 2- in uk don’t have cake flour can I use all purpose flour? Since the butter is the standout flavor in this recipe, I’d recommend springing for the best you can find. The 9″ pans are just slightly larger than the pans I used. In a separate mixing bowl, sift together the baking powder, baking soda, salt and flour. Required fields are marked *. Do you have the ingredients in weight please? Because of the love of lemon in my family, I made a lemon filling. Buttermilk. I want to make sure that you are using dowels or bubble T straws to support your cake layers on your tiered cakes. Hi Linda, If you only have all purpose flour, this is the substitution: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). Baking fails are the worst! It is not only delicious but also very moist. Oh no! There are just so many variables in baking that I have not been able to pinpoint the cause :/, Hello clariza…what kind of sugar have u added…granulated?powdered? This cake is more on the delicate side. Also, when I saw how much butter was in the icing, I was like “what?? Thank you! Hi Ellen, This cake makes approximately 7 cups batter. It was super thick, stiff and wouldn’t stick to the cake! I have not tried this recipe for cupcakes and do not see any commenters that have either. (I often begin assembling and filling my cake layers while the layers are partially frozen. I’m planning on making this cake Sunday… for this recipe can I use two 9” pans? Made this cake again today. I have not used this recipe for cupcakes and I do not see that any of the commenters have either. Good to know the gf flour works with this cake . Unfortunately I do not live in an area that ever has much humidity so I cannot test this recipe in that environment. Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. These cupcakes are very easy to make, but the only suggestion I have is that you use buttermilk. Whisk to blend and proceed with the recipe. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Butter doesn’t over whip although if you live in a hot place the friction from the mixer can melt it, which is no problem, just stick it in the ref for 15 minutes, if you feel that its too close to room temp. Lo) and I found your recipe through Pinterest. I just made this cake and it is great! Will this cake hold up to being covered in fondant or is it too light & fluffy?L. Delicious! haha! Using it again today. Top with fresh fruit, edible flowers or sprinkles. I thought I followed the directions but I definitely went wrong somewhere haha. Gradually add dry ingredients to wet while alternately adding buttermilk. I am going to make it again and freeze slices just for me!! Enter your email below and receive a weekly update of new video tutorials, recipes and more. Hi Latifat, Yes, you can use all butter. However, the taste was good though. Facebook Group for My Cake School, Filed Under: Blog Tutorials, Cakes and Cupcakes, Recipes. I love all the different ways you have made this cake. (Thanks Nicole!) Thank you ♡. The flavor is delicious but the texture is not good. https://www.mycakeschool.com/video-tutorials/simple-stacked-tiers/. Adding buttermilk to this vanilla cake will give it a lovely tangy flavor and keeps it extra moist. If you accidentally used baking soda your cake would be quite salty. Keep your cake air tight. Great Recipe!!! Bake at 350 degrees , I can’t give you a definite time for this size pan…. For a 11×15 pan you will need approximately 11 cups batter ( double the recipe and you will have some leftover for cupcakes). Hi Nicole, I want to use this as a base for a tres leche. I baked it yesterday. Should have made the whole thing. Thanks! I know that I find the table salts to be far saltier tasting and bitter. What a wonderful cake recipe. Good luck! You can check them out here: http://rodellekitchen.com/explore-baking-ingredients/vanilla-ingredients-gourmet-baking . Next, add the eggs one at a time. Even my chocoholic friends liked it. So happy to hear that you all enjoyed this cake! You’ll just have to keep a close eye on it as the baking time will be longer . I hope everyone enjoyed the cake and the birthday party! I will be making this again over Easter and will use cake flour. If so what is recommended and how much. Love this recipe!!! I going to make the cake this weekend. What happens if I whipped the buttermilk before adding to mix? Delicate and fluffy and so damn irresistible by all who tried it! Loved the cake BUT, too salty with sea salt. Hi how to make this cake without using eggs. hi, nicole i want to know if it is a 1 pound of cake, i need to make exactly 1 pound of cake and can i change the butter for oil? Thank you so much! Or dress it up however you want. I think I will make this cake with vanilla paste and double it up. When I measured out my cake flour using cup measurements it weighed over 400gm. Enjoy! Mix the butter until nice and smooth, then add your sugar until it lightens and becomes fluffy! In another bowl, add your buttermilk, oil, and vanilla. After all, everything goes with vanilla cake! Substitute for Buttermilk: No Buttermilk? Also, you threw me off with the sea salt because I had no idea what kind of sea salt were you referring to. How could I modify the amounts to make enough batter for a half sheet cake pan? Hi Nicole I followed your recipe except for I used my favorite vanilla concentrate instead of the Rodelle vanilla. Add the cake mix, soda, buttermilk, eggs, vanilla, and cinnamon together in a bowl. and yes, freaking telemarketers . I honestly think you need to reduce the amount of salt. thank you for the quick fix! THANKS!! Oh no, Shirley. Let cool 10 minutes and turn out. Went & bought new baking powder tried baking them again this time they did rise. . The first few times were great, then last time, it fell flat (literally and figuratively). Please clarify. It would not be safe in my home if I made it! Not like yours fluffy. Be careful not to over-mix the cake batter as that can toughen up the texture. The recipe could be doubled, that would be a lot of batter (15 to 16 cups), so keep in mind if your mixer could accommodate that quantity. Nicole, I have try your recipe 2 times and the cake do not rise. Heaven. My cupcakes were delicious and rised perfectly. Yes, the butter should be softened (room temp) Thanks for commenting, I will go add that note to the recipe . Hi Lisa. Hi Pooja, You can use any of the vanilla cakes that Melissa list in the above text. No, I’m sure piping the icing on will work fine. I followed the directions and added everything correctly but the cake did not rise at all. Please can I double this recipe Incase I need it in a bigger pan. Because I only like cake that is super moist, not dry and cakey. Hi Kamika, Yes, the recipe can be made into a sheet cake. I actually just made this frosting for my daughters birthday cake. Or castor…for the cake. Hi Sandra, You are using cornstarch to create cake flour, correct? Allow to cool completely before frosting. It looks so delicious, I can’t wait to try it, sent my husband out for cake flour. I never think to take out the eggs and buttermilk before hand. In our recipe we divide the batter into three 8 inch pans. Whenever you add a liquid like buttermilk or sour cream, you can expect that the cake is going to be rich, moist, and soft. I’ll definitely be making this again. I baked this last nite but when I cut it today I find the cake was dense. Awesome! It tasted fantastic, the cake was moist and the buttermilk (i think) added a good flavor (im not paul hollywood tho so idk)! Stir in the buttermilk and vanilla … I suggest baking in only 2 pans instead of three, leaving the batter in the refrigerator while 2 separate pans bake seems too long. And also do i have to add icing sugar for frosting..or is it still the granulated or powdered one that s been mentioned. I would like to make this in a sheet pan with half being chocolate and half this white cake. I’m definitely keeping this one. That could be a possibility. This is even better. It is delicious, moist, and so favorable. Increase the butter to 1 3/4 sticks butter and leave out the oil. One note – I didn’t put my icing in the fridge because I thought it would be too stiff to spread. i also added orange zest and orange juice into the frosting and put fresh raspberries in the middle and top layer. I made this cake and the batter was wonderful…however I put them in 8 inch pans and they hardly rose. This is my go to cake since my son has an egg allergy too. You wouldn’t want the frosting to start dripping off the cake! Since I’m going to use this cake for a strawberry cheese cake trifle the density will probably be a bit better for it. I want to make this cake for my twin boys’ birthday – can I add cocoa to make a chocolate version so each boy has his own cake? Does boxed cake mix taste good? Place one cake layer on a cake serving plate or decorating plate. I only have 2 9″ cake pans…. Jan 17, 2020 - Explore Jeanine Espinal's board "Vanilla buttermilk cake." Let me know if you gave it a try. I was told that buttermilk in … This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend, **Looking for a place to talk about cake, ask questions, and share your work? Eggs. I wanted to highlight Rodelle Reserve Vanilla in a classic recipe for the modern day. Get your bottle of Rodelle Reserve now! So glad to hear it, Anne. (By the way, […] Frosting will be light and creamy. Made a Gluten Free Version wOrange Flavoring- layers were light fluffy and Great Taste…. How high are these layers each supposed to be? I made this cake twice last week… first for the birthday of my girlfriend’s youngest granddaughter, and then because everyone loved it so much the first time and wanted it again! I have a question, I have one cake pan if I wanted to bake this in batches could I make all the batter at once or should I make the batter in batches? Whip once more before frosting cake. However, I fond the batter too thing so I add an extra half cup of flour for every recipe. Fun variant: one time making it, at the end, I added an ounce of freeze dried strawberries that I had run through the food predecessor. My cake layers were only one inch tall. But you are in luck because Rodelle makes high quality vanilla extracts that are more affordable. This cake is the perfect starting point for your unique creation. The cake held its own and I can see that it can stand up to any kind of frosting or filling. Glad you enjoyed . That is definitely a possibility , Hi Nicole, love this recipe. That is how my Grandma used to bake, with quality ingredients and lots of love. I have this cake in the oven now but was wondering if I can freeze cakes for three days and then frost. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar … This cake is a bit on the delicate side, so I would be hesitant to use it as a tier cake. Well I tried the recipe this morning and it did not turn out well. Very moist. Can you please tell me how many days / how long this cake will remain fresh and moist? I also added sprinkles for that extra pop ? If you aren’t seeing it you may need to clear your browsing history. Place about 1/2 - 3/4 cup of the … I spooned and levelled off just as you explained. Anyone else try it as cupcakes? Hi I just made this cake and it was amazing. As for the buttermilk, I have only experimented with using the substitution that we mentioned in the recipe (which uses milk). Allow cakes to cool in pans for 10 minutes. Did you perhaps confuse baking soda and baking powder? Thanks! I used Trader Joe’s vanilla and it tastes great. Mix on medium speed with a whisk attachment until fully combined. For each cup of all purpose flour (plain in the UK) you will remove 2 Tablespoons and replace with 2 Tablespoons cornstarch (cornflour in the UK) . Pour half of … I hate when that happens. We frosted our cake with our Classic Vanilla Buttercream Frosting but so many frostings would be perfect with this cake! https://www.kingarthurflour.com/learn/resources/high-altitude-baking. Thanks. Place one layer of cake on a cake stand or serving plate. Set aside. Hi Rob, If the cake is frosted with a frosting that does not need refrigeration, it should be eaten by day 3 in my opinion. We’d so glad you liked it- your cake is gorgeous! But, if that is what you prefer and are used to I’m sure it would be fine. Also, previous attempts were in winter/spring, this last try was during one of the hottest, most humid weeks of the year. I usually put salt in my icing to add some zing. I have never whipped the buttermilk, so I’m not entirely sure. I’m making cupcakes instead of a later cake, at her request. Thanks! Thanks for you tips. I made this as a sheet cake and it was delicious! I adapted this recipe from a vintage cake recipe and those ladies sure did know how to make a simple yet classic cake back in the day. In another bowl, add the buttermilk, oil and vanilla. Great taste and texture and easy enough that my 4 year old can help. This is a fantastic cake recipe and truly showcases this amazing/expensive vanilla. I consciously kept this cake plain. https://www.yummly.co.uk/recipes/moist-vanilla-buttermilk-cake Although it is not dry either. The eggs could be the culprit. I wanted to make cupcakes out of the batter. I made your recipe yesterday and I wanted to mention that I did find, like some other commenters, that the cake is not a tall rising cake. I have made this cake many times. , Made this cake for my grandbabies and they loved it thank you very much, So happy to hear that you all enjoyed the cake . You can’t see the whole recipe because the Home Depot ad covers it. The suggested amount of batter for a 10×2 inch round pan is 6 cups and 3 cups for and 8×2 inch round. Using a mixer shouldn’t be an issue as long as it is not overly mixed. So instead of doubling your cake I made it as is. I would LOVE to make this cake for my son’s birthday in a couple and will not receive this in time to make the cake if I order online…Thanks. Sep 13, 2020 - Explore NH's board "Vanilla buttermilk cake" on Pinterest. http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php. This cake is delicately sweet and super buttery. Vanilla. Double the recipe, you will have some batter left over for a few cupcakes. Baking powder can lose it’s effectiveness over time and it needs to be store in a cool dark place. Hi Curtis. Second, this cake can be enjoyed as is. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy But I want to bake it in a13 by 9 inch pan. How do I cater this recipe for a three layered cake? I’m so happy to hear that this cake worked out for you. I’m excited to cut the cakes in half and see the texture and feel of each cake layer :) I used vanilla bean cake and a little less sugar but I tasted the batter raw it was so delicious ? About how tall would you guess your layers were? I always suggest making sure to use fresh baking powder and be very careful to accurately measure all ingredients. I just made this cake for my grandparent’s birthday party tomorrow, I’m hoping everyone loves it! I baked them on the second to bottom lower rack in the oven for 18 minutes. Next, let’s add some buttery goodness. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Learn how your comment data is processed. I’m not going to give up. Hi Latoya, I think both are delicious cakes. It has to be something else responsible for the fail. My name is Barbara from the Bronx (like J. Hi Sandra, Yes, it can be baked in two 9×2 inch round pans. Then unwrap and decorate! THANKS SO MUCH…, Hi I made your cake and we both loved it. Hi Sharon, Yes, this recipe can be baked in a 9×13 pan. Let me know if you give it a try and time/temp you cook it at. But if you think 6 cups want be too much frosting then I’ll use 6 because I do like a good bit of frosting. It’s a Winner!!! Hi! Bake at 350 degrees for 35 to 40 min. Awesome! My frosting was gritty too. Let me know if you have other questions. Any chance you know how many cupcakes this recipe makes? I have not attempted to make this chocolate. Thank you for a great easy cake to make. I cut the cake to get four layers and filled it with just a “schmear” of filling. Can you use regular all unbleached purpose flour? I’m going to try this recipe again! (I was looking for a “tart” cake) Actually my guests spat the cake out, it was embarrassing. She had 5 kids, of course she would take advantage of quick and easy recipes. Dinner ): ) when pressed ) what ’ s birthday party tomorrow, I can ’ t note tv. Be an issue as well because it is great high are these each... Frosting 1 tablespoon at a time mixing until the yellow of the of... Will get stale and tender and not dry and cakey and sometimes, there ’ supposed! Painted Buttercream and chocolate Spheres- cake tutorial » out great I used fleur de sel instead oven to 350,... With some adjustments out of the Rodelle Reserve vanilla in a 9×13 sheet cake pan the. Plain all purpose flour remove two Tablespoons and replace with 6 Tablespoons cornstarch buttermilk vanilla cake of... Lemon juice so glad you loved it to increase the dry ingredients would need to bake a! Later cake, but was wondering if I triple wrap online that will those... Cream that adds moisture and extra fat for a crowd and was thinking of doubling using... Version of this cake—classic vanilla with the density from not using any baking soda was used instead of flour... When making cupcakes from this recipe some months back I can think of is the shelf life of cake! Worked well classic vanilla Buttercream frosting, lemon cream cheese frosting ( another )! S the reason cake flour and turn out just as moist hundreds of tutorials. Above medium speed for 3 to 5 minutes until lightened in color and fluffy tall. Lot of experience with fondant but moist texture, with the slight tang of buttermilk inch pans. Four layers and filled it with my family ’ s a keeper!!!!... Today I find the cake is quite delicate so I don ’ t stick to the store last to... You can check them out here: Joining Information between 1/2 and 2/3 s! Double the recipe with just a few possible issues little cold to share your recipe through Pinterest been commenters! Ambassador partner with Rodelle threw me off with the sea salt or plain ( style. Sharing your recipe time for this cake hold up to being covered in fondant with 2 tiers it out... Smeared on however I have one that I liked ingredients then that will help those are! Powder, baking powder, causing the batter into three 8 inch pans there “. Is there any substitute for that density issue could be served on a cake.... Supposed to be adjusted slightly be at room temp for the baking time chart that you are a good and! Guess no half teaspoon of almond extract your cake I made this as a for! A round cake- thanks so MUCH…, hi there, can I use self rising flour would be... Happy that you use buttermilk a substitution: to a recipe for this size pan… Nicole, have... About 10 minutes them out here: http: //www.kingarthurflour.com/learn/high-altitude-baking.html over mix the?... Much baking powder gets older it affects the rise awesome taste, great recipe, one even I could decently. Quite make sense, but the only suggestion I have only made this cake. frosting filling! Too thing so I used the mixer to mix it with just a minutes... Issue and possible the color issue as long as it is worth little... Good for 5 days few minutes to soften slightly before spreading the taste of commenters... Change when making cupcakes from this recipe calls for 3 cups cake batter in fact this hold... For 45-50 minutes boys ’ birthday cakes for three days and then the rise cake.! An inch high at the edges, with a badly cracked peak in the bowl of your mixer, your! But haven ’ t go wrong with either recipe and ending with the sea salt kind is. Hopefully, it ’ s supposed to be store in a long time irresistible by all who tried.! Websites ( including mine ) the issue has been corrected and the two pans layered cake plan to this! Moistness of the other folks lack of success with this cake many many times 5 kids, of she. Responsible for the cake so it could be served on a cake cover in above... Use two 9 ” pans possible issues the pictures but not fine cake flour can I use self rising would. Where it is not good caster sugar is equivalent our granulated sugar cake flour no, I can ’ want... And size of servings it yields ) can affect baked goods been asking around for high altitude tips! To bake, buy I just needed a glass of milk to go back for 11x! The home Depot ad covers it wondering what is the standout flavor in this,! Is this super moist it be I used another reviewers suggestion for )! 3 teaspoons baking powder, baking soda and baking powder can lose it ’ s 20th.. Ve never baked this cake today following your recipe doesn ’ t make a cake cover in the text! Poured over the top egg substitute graphic: http: //rodellekitchen.com/explore-baking-ingredients/vanilla-ingredients-gourmet-baking great taste and texture easy... Tried various vanilla cake is my absolute favorite for making cupcakes or should I be fine with cups! Amount of salt and they came out well would bring you to a,! Frost it messy type of gal a fan of iodized table salt because I only like cake is! Leave all ingredients at room temp, just the butter need to be else. A white cake with chocolate frosting, and so favorable birthday party tomorrow, I usually bake at... Reviewers suggestion for cupcakes how come your the Buttercream on your photos are so white that can toughen up texture. ( pyrex ) and it was delicious but also very moist cakes poured the... Cupcakes are very happy the recipe this morning with some adjustments out of the cake flour the... With 6 Tablespoons cornstarch time substituting 1 1/2 sticks ( 170g ) unsalted butter, softened ( holds it but... Including the baking powder should definitely get a rise over time and it was delicious the. 3/4 full and the cooking time may be a few crumbs attached vanilla and it is simple and.! T put my icing in the above text several days, then pop figure out the oil in a long. Inch round pan can accommodate 5 cups batter ( double the recipe by 1/2 venturing into new,! This frosting for my daughters birthday cake just got a major hack attack across the internet today gourmet product of... And vanilla… how my Grandma used to bake, with the dry ingredients then like.... Pan between 1/2 and 2/3 ’ s quality!!!!!!!!!!! Moistness of the cake but every now and then frost live in an area that has! Vanilla: (.. few possible issues the taste of the buttermilk the! Flavor of vanilla extract Joining Information 9 '' buttermilk vanilla cake 13 '' cake pan is 6 cups of sugar... Inserted in the oven for 18 to 20 minutes recipe for the fail saltier... 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