This meant that the icing was runny and so I couldn’t spread down the sides at all. I really enjoyed the cake, and it’s relatively easy to make, although it is a good arm workout, however, the method for the icing did not work for me at all, I was just left with lumps of butter no matter how vigorously I mixed. But then I figured, hey, can’t hurt to ask the question! I was considering doing a test run, making a half recipe as directed and a half recipe whisking in the eggs before the flour. But I do have the same question as Rob below: is there a reason the eggs are added after the flour? It seems like there might be a risk of overdeveloping the gluten this way. I’m excited to try this recipe! It sounds like this method of dissolving the sugar in the milk results in a delightful crumb. I added jam for the middle frosting and was accidentally a little heavy handed, so that frosting got a little too thin, but still tasty! I was feeling a little lazy, I used my mixer and it still came out great. I made this cake for my dad's birthday and it was a huge hit. It would be much better if you followed the well-established convention of listing the cake and frosting ingredients separately, since some people probably want to use a different frosting. I have to "sift" through the recipe to back out the frosting ingredients.Ĭould cocoa powder be added to make this a non -red dye red velvet cake if some baking soda were added, would the sour cream act as a substitute for buttermilk? I agree with Bruce that the frosting ingredients should be listed separately. Yes, I agree the cake looks delicious, and I will make it, but use a butter cream icing. Overall, the raspberry powder and cream cheese frosting filling was delicious and the cake was super moist. Also, the frosting still had a few tiny lumpy butter bits despite a lot of hand mixing, so I would do that in a mixer next time. I followed the recipe exactly and it turned out really well! Dare I say, a little sweet though? :) I might cut back on the sugar in the milk mixture next time. Peg and how can this be made into a sheet cake? When fully baked, the cake will pull away from the sides and feel bouncy when lightly pressed in the center.Ĭan peanut oil or canola oil be substituted for the vegetable oil?ĭon't know what I did wrong! I found it a bit dry (did I overbake by a few minues?) and the taste was bland. If going from 9" to 8" (taller, thicker layers) the cakes will take longer to cook. When baking in a half sheet pan, the cake should bake in about the same time as the two 9" rounds, if not a little quicker. To answer another commenter's question: there is no perfect formula for calculating how long to bake a cake when going from one vessel to another, but general rule of thumb is to keep temperature the same, and modify time. I've baked it in rounds (as written in the recipe) and as a sheet cake. The instructions may seem a little odd, but trust the process! It turns out perfectly every time. This cake is my go-to vanilla cake recipe. If you can’t find freeze-dried raspberry or strawberry powder, you can buy freeze-dried fruit and grind about ⅓ cup (10 g) in a food processor or spice mill for the amount of powder you’ll need for this recipe. The fruit powder, while optional, adds a bright tartness to the frosting. You can also easily halve the recipe-just use 3 large egg yolks and 2 large eggs and halve everything else.
If that’s not an option, use a light hand and spoon it into your measuring cup, then use a knife to level off.Įven if you’re having only a small celebration (often the case these days), this cake keeps well in the fridge for several days. It’s also best to measure the flour by weight, using a scale. For the best texture (and to prevent sinking), you really do have to buy cake flour for this recipe. It also means you don’t need any sort of electric mixer or special equipment to make it. The sugar is dissolved with hot liquid (in this case, that’s milk), which makes for a fine-crumbed, extremely plush cake. The other big part is the “dissolved sugar method,” a technique that comes from Shirley Corriher’s brilliant baking book, Bakewise. This vanilla cake doesn’t skimp on the butter, sugar, or eggs-and that’s part of what makes it so delicious.
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