It came out perfectly this time! I got about 28 out of it. Why does this cake recipe always end up undercooked and dense on the bottom I have to always cut a lot of cake off of each layer. I use 28g per ounce conversation, so that comes to 224. I have 9” pans. Freeze or room temp ok for that amount of time? I’ll post the results soon. My guests loved the cake! I used half white and .... Baking Yeast Breads - Allrecipes. Thank you I thought 1 and 1/2 too but wasn’t sure. If additionally, I would add 1/2 cup, if you're using it as an alternate, I would use 3/4 cup -1 cup. I read the instructions several times for several days, I decided to make it all butter, all whipped. Hi Daniella, yes, the butter may clump up a bit before adding the sour cream. Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. I am getting your book and I will try that idea with your buttercream icing and chocolate. Hi Mel. Those flavors sound amazing together. … I do plan to make another cake in the morning for another birthday, and will try to keep it in a warmer area of the house, we keep our home cool. I was planning to use two large rectangular pans and then fill with raspberry between the layers. 😀. Unfortunately, I thought I had the camera on when I put in the butter and the sour cream, but I had it turned off by mistake so didn’t catch that part for the video. Cakes Novelty Cakes Picture Transfer Cakes Pan Shaped Cakes 3D Cakes Cupcakes I thought long and hard about whether I would just crush his dreams and don’t bake anything or make a boxed cake. I love to see your posts! I’ve edited the recipe a few times and must’ve missed the gram weight. I just want to say after looking at hours and hours of cake recipes that this is by far the best one that I have seen and actually tried thank you for taking the time out to test different methods you are greatly appreciated, I had a bit of a problem with the recipe. Thanks so much, Susan. I have tried three different recipes and your White Cake is outstanding!! I used half shortening to keep it starkly white since I also added sprinkles for a funfetti-style cake. Thanks for getting back to me so quickly! If it leaves a dent the cake is not ready. Thermometer said 350 the whole time, hard to imagine it’s wrong but maybe. I do have a recipe for White Chocolate Sacher Torte, that has a white chocolate cake. My question is would I need a 12″, 10″, 8″ and 6″ cake to feed 80 people? Because of the break, it became a two-layer cake instead of a four-layer cake. But yesterday I added 1 1/2 cups more flour from the recipe, and it ended up looking like the picture your posted and very very fluffy. If so, what temperature and how long would I cook it? I need to bake a white cake for customer’s anniversary and would very much like to use your White cake recipe and wasn’t sure after reading your post if non-stick would be a problem. I haven’t tried it with this particular recipe. I do have a question. Unless it has a perishable filling, I never refrigerate a cake (unless I’m delivering a wedding cake, but that’s another whole can of worms!). I think the taste will be fine, it probably just won’t rise as much as it should. Good luck and let me know how it turns out. One adjustment I made was adding about half a tablespoon of almond extract along with the tablespoon of vanilla. Hi Sarah, If you bake it today will you be assembling the cake today or Wednesday? How did your co-workers like your cake? I wrap them once they’re cooled. Torte the larger cake into 2 layers for a total of 3 layers. Yes fresh egg whites. Did you use salted or unsalted butter? Do you know if, in general, meringues behave differently at high altitude? 16 oz. Hi Stephanie – it is similar to chiffon cake in that the egg whites are whipped and folded in. And also not over-folding the egg whites (in my enthusiasm for no streaks, it’s definitely possible I over-folded). Some stuff goes in the freezer for my son when he visits. I like the leftover cupcake idea – I am going to do the entire recipe and fill my 6 inch pans 2/3 full for the cake. After much baking, I am sticking to my grandma’s recipe for chocolate cake, and it uses oil, not butter. I need to make a layered cake for this weekend. I made this as a Bundt cake, in a 10-cup pan, and it baked up perfectly! Ok I tried the recipe again with cake tin rings (the cloth around the outside) and a nail in the center and the cake finally cooked, after 50 minutes though! Scroll through the “cakes” category on the “Recipe” page to find them. Thanks. I like to use raspberry preserves as a cake filling. So, the question is, how to eliminate the yolks without making the cake rubbery and tasteless. HI Shiyu, this cake does shrink back as it cools. I bet the slices looked beautiful with the raspberry between the layers. Hi Eileen do you have a good recipe for German chocolate cake? It will also shrink back a little. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Reynolds Non-Stick Baking Parchment Paper Sheets, Fat Daddio's Cake Pan, 8 Inches by 3 Inches, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained, « Super Crunchy Dutch Tiger Bread (Tijgerbolletjes). It’s back at the end of the post. Pam. Un-iced, the cake can be wrapped in two layers of plastic wrap and frozen for several months. Or 1.5x it? Why did my cake deflated after I took it out of the oven? BAKER'S Chocolate and Mocha Sweethearts - All Recipes. enriched bleached flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), sugar, partially hydrogenated vegetable shortening (contains one or more of the following: soybean oil, cottonseed oil), with emulsifier (propylene glycol mono- and diesters, mono and diglycerides, soy lecithin), and preservative (bht, citric acid), dextrose, leavening (baking soda, sodium aluminum phosphate, … Hi Anna. I absolutely freeze this cake and just about every other cake. how I use the Baker’s Formula create my cake recipes, the proteins unfold, reattach and trap water, this collection of recipes that use extra yolks, Trim the brown edges off the cake, split each cake into two layers, baked good will stale faster in the refrigerator, did some testing using oil in a pound cake recipe. Available Sizes: 15.25 oz. Thanks! Since this is a wedding cake, I thought a “white” cake would be more appropriate. Thank you very much for explaining! I am thinking of making this cake for my SIL baby shower.. Are you tinting the batter? What did I do wrong? Maybe try that? How to make Easy Strawberry Cake Mix Cookies. 5. I’ve always loved dense moist vanilla cake, but everything I found was either too dry and airy or too sweet or rich. I did edit the recipe since a lot of folks were finding it a bit fussy. Extra White Gold Gluten Free Cinnamon Rolls . I would imagine that adding another cup of flour would make a dense cake. Baker's Corner Pound Cake Mix. Butter is my favorite fat for a great tasting cake, but shortening is a good second option. Baker's Corner White Cake Mix. You happen to have a recipe that combines cheese and cake layers together? Classic White Cake Mix. I am assuming it should be 227g but just want to make sure? Any ideas? Would you mind checking if any other ingredients don’t show up on the IPhone? Temperature would be the same. You can try that. Happy birthday to your son! Also, any tips for a rookie doing a 6 layer cake lol I’ve got my cake board, I’m going to use firm buttercream frosting to layer and giant straws through it to help stabilize. Shortening is vegetable based just like oil and, here in the US at least, shortening no longer contains trans fats. Beat it up real good. I can’t say what happened without knowing exactly how you made the recipe. Make sure you’re scraping the bowl after creaming so there are no pockets of dense batter. Order it on Amazon today. Hi Eileen I was wondering what is the icing recipe and if it requires powdered sugar. I defrost them in the plastic wrap before decorating. Enter your email address to subscribe to this blog and receive notifications of new posts by email. . If you bake it in two pans you can torte the cake to make a 4 layer cake. Hi Jenny. Maybe even a rum cake? Thanks for reading! I appreciate all your good advice. I am excited to make some of your cakes and other goodies in your book,.Can’t wait! I don’t recommend “clear” vanilla since it’s not really vanilla at all. I’ve had folks ask about high altitude baking but since I’ve never lived in a high altitude area I had no idea how to help. I haven’t tried it. Bake any left over batter as cupcakes which you can freeze for a quick snack. 1/3 cup Carlini Vegetable Oil . CA$55.00 CA$50.00. Check out this collection of recipes that use extra yolks for some great ideas. Will you explain why clear vanilla is mot really vanilla?? Pam. Hi , I can’t wait to try this today it looks great – thanks! Love your site! The stakes were high, too – it debuted on my daughter’s first birthday! I always use the touch test or toothpick test to see if the cake is done. I wonder if there’s a mistake while you were writing the flour weight? Hi, I used your recipe to make a cake for a dinner party. After it cooled all four cakes were flat. Ok thanks so much! Baker's Corner Funnel Cake Mix Kit With Pitcher Visit the Guru Store. I know the recipe makes a great 4 layer 8″ cake. The layers will be slightly shorter, but you can still split each of the cakes for a total of 4 layers. It tastes great! I was wondering if the cake batter would be dense enough to support adding chocolate chips without them sinking to the bottom. I would take it straight from the freezer for travel. I’m an avid baker. Which cake do you prefer? Make sure you’re whipping the egg whites to full peak. If you do have 2″ tall pans, definitely fill closer to 2/3 than 1/2. Also doing 2 tiers what icing/filling would you recommend? I made a test cake today, and it turned out well! It collected in clumps, and I’m not sure if this is something that would happen with a stand mixer as well. Richest Cake: Baker’s Corner from Aldi. Thanyou. Baker’s Corner White Frosting comes in a sixteen ounce tub for one dollar and twenty-nine cents at ALDI Food Market stores. 16.5 oz. Smartlabel Info. One of my best cakes ever! I can’t tell you how many white cake recipes I have tried that came out awful, either flat or eggy or dense or coarse etc. If you bake it in 3 pans you can make a 3 layer cake. Find out how to make White Chocolate-Eggnog Cupcakes, a festive recipe inspired by Joanna Fluke's new book, Christmas Cupcake Murder. Great to see that my pin popped up on your feed. Just wanted to ask what can be substituted in place of eggs? I have a Facebook Group, Baking Sense Recipe Workshop, for asking these types of questions. How would I fix this? He described the flavor as “more creamy”. But since it’s made with butter and sour cream, and not oil, it is still a very tender butter cake with a different texture than a chiffon cake. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. It only fails, if I’m distracted and forget to use the high altitude method. Check your oven temperature is correct (use a thermometer). Thank you so much for the quick response. Also do you have a raspberry filling recipe you like for the white cake? Sure. 20 oz. Sure, I use my vanilla Italian Meringue Buttercream to fill and ice the cake. The cake made with liquid whites had a very tight crumb and the cake with whipped whites had a lighter, more open crumb. I would love to try this for my granddaughters birthday in 2 weeks. Do you intend to make the cake itself strawberry, or use a strawberry filling? Will make mini cakes with this and give them out to people for Christmas since I have to pay for my tooth haahah $2k for a crown+root canal yay. What I would suggest is that one batch of cake (sized to fit two 8″ pans) can be divided between the 6″ and 10″ pans. Is there anything I can use as a substitute for sour cream? 16 oz. I’ve baked your cake a number of times as I love it. Don’t open the oven while the cake is baking. If you do try this let us know how it works. I had the smaller version, but ended up using it till the motor went out on it, and found a killer deal at Costco for the bigger one and upgraded. Do you mean you want to frost the outside of the different tiers with different frostings or have different fillings? If you want the tiers to be the same height than you should use the same amount of batter as normal, but only torte 1 of the cakes into 2 layers. For the first 3 test cakes I changed how I mixed the ingredients together. It would make it pretty thin I'd imagine, so I would say you'd be able to cook it at normal temperature but check at 10 minutes and stick a skewer in there to see if it comes out clean, if not, then 5 more minutes should probably do it. If you cut into the cake while it is still warm it will be very gummy since the starch hasn’t had time to set. Otherwise I’m not sure how it is coming out wet if all the ingredients are measured correctly. I am making my sister’s wedding cake for a May wedding. Can you help me with what might have happened? Will the cakes still taste okay? Any of you baking geeks who want in depth information about how eggs work in cake batter can visit the “. Hi Angela, yes you can use yogurt. If it springs back the cake is ready. 15.25 oz. Thanks so much for sharing your knowledge! I take feedback from readers into consideration and alter recipes as needed. Hi Sabrina – there is a slideshow showing the cakes in the pan after they come out of the oven. Often Bought With. Baker’s Corner Funnel Cakes has instructions for both deep fryers and skillets. Scoop your dough out into slightly smaller than golf ball sized balls onto ungreased baking sheets. It’s moist from the sour cream and tender because of the mixing technique. Would it still be ok? OPTIONAL – you can also add in some sour cream. Hi Marsha, the vanilla bean and the seeds inside are brown and will color the liquid that they’re soaked in to make vanilla extract. I asked him if he wanted anything special for his actual birthday (we had a big party for him the day before) and of course, as any 5 year old would, or rather, should,  he requested a birthday cake! My only problem was I felt like my cake didn’t rise as well as it should have. Have you ever taken a bite of a beautiful white cake only to be disappointed by it’s rubbery texture and bland taste? Also remember that by the time you ice the cake you add to the size. This sounds soo good! I am making a 3 layer 6 inch cake – would this recipe work with 3 6 inch pans? Question I need to make this cake but I bake ahead as I have many orders and don’t have time to be baking 24-7. I love Italian Meringue Buttercream with it. 21 oz. Great taste, just doesn’t work for mult\layeted cakes. Thanks for the feedback. I Loved your velvety white cake recipe. Also, don’t forget that by the time you ice the cake with buttercream the cake will be larger again. For 10 years IMB was the only icing I used for wedding cakes. I decided to add another cup of flour since i thought it would dry the cake a little, and it worked! My daughters family tried the cake the second night and found the same thing. I love this recipe! Even if the cake “settles” or “shrinks”, generally I find that it’s fine when you cut it open. For me, a more tender cake is worth the trade off. Take a look, there’s tons of really great information. I’m a night owl, and definitely not a morning person. Thanks, Brooklynn. OMG! At first I had them in for 18 minutes as I do with most of my cupcakes, but then knocked it down to 16. Once I added the sour cream, everything seemed to smooth out. But my question is, what are your suggestions on adjusting temp and baking time for larger sized cake pans?? Is that possible? I did extensive research and testing into what makes a good cake recipe for my “Cake Batter”  series. Thank you for replying Eileen. However, I don’t have a stand mixer, only a hand-held one, and I’m not sure if that makes a difference when adding the butter. Any extra batter can be baked as cupcakes. Hi Eileen, I was looking for a white cake recipe and found yours. The texture was excellent but it tasted like nothing. Did you put the wrong number of egg whites in the cake? Where do I go to watch the video on how The Velvety Soft White Cake? The egg whites shouldn’t be a problem. If so, how much batter should I use in each pan. I am so glad I found you and your recipes! If you’re holding the cake for more than a day or two I would freeze it. My box asked for 2 eggs, so I added one more. Thank you Lori. One last question…should I use a syrup on the white layers? Would love to try it too! Any idea why? Perfect for all your cake needs, from cupcakes, to sheets to layers. not as brown as usual but the toothpick came out clean..maybe I beat the eggs too long.. Ok, thanks, no loud noises haha! But, in a magical moment, a thought crossed my mind and so I did the next best thing. I will be making Wedding and Celebration cakes. A reader told me she’d gotten some bad advice on the internet (shocking!) I always tend to go with unsalted butter! For example, if a recipe calls for 1 teaspoon of baking powder and 1 teaspoon of baking soda use only a 1/2 teaspoon of each leavening. I made the cake but it fell a bit in the middle. Absolutely! It would be OK for a day or two at room temperature, but the freezer is the best way to keep a cake fresh. (of course with proper internal structures) Also is it strong enough to hold fondant with either IMBC or Ganache. If your using a hand mixer this may take an extra minute or two. If your using a white cake mix you can even spice it up a bit with different flavor extracts. Baker's Corner Pound Cake Mix. I'm sorry to hear that, I don't know why that happened - although I've had cakes fall before when there were loud noises, although I can't fully say it was because of that. How can I turn this cake into an almond cake? You could use syrup on the white layers, and yes, the same recipes as on the vanilla cake. Start checking at about 25 minutes and when the center of the cake springs back when pressed, it’s done. Adjust baking time? Oooo, Champagne buttercream sounds fabulous! Try adding a few drops of food coloring to your white cake batter to make rainbow cupcakes! I wanted to double the recipe and make in 2, 9×13 pans for a giant birthday cake for my son this weekend. Hi Joy. I generally fill my pans 1/2 to 2/3 full with batter before baking. I love to fill and ice Velvety Soft White Cake with snow-white Ermine Frosting. I think it will be my new favorite! Thanks! I didn't have the powdered coffee mix on hand, so I had to modify the recipe slightly. Please advise. The batter should becomes lighter in color and texture. !Q:I don’t have a stand mixer, what else can I use?A: I’m a big kitchen-aid fan, I love this handheld mixer and appreciate that it’s not super heavy so my hand doesn’t get tired. Do I need to change the recipe at all for the larger pan? Trusted Results with Bakers corner baking mix recipes. Aluminum foil? I am excited to try switching out ingredients for the cake. You mentioned in several comments of “photos” posted to show what the shrinkage should look like, but I can’t seem to find them on the site. Did you read through the entire post and look at the photos? Is it possible to use your cake recipe using four 6″ x 2″ pans? Everything you said makes sense, and I’ll try adding half the sour cream first. I made one cake with 1/2 butter and 1/2 shortening and the other cake with all shortening and no butter. I don’t like to use shortening but what about oil in this cake? Let me know if you have any other questions. Great suggestion – thanks again. Substituting eggs in a cake batter is kind of a big deal. Once they’re filled with buttercream the difference would be less noticeable.). Can I substitute yogurt for the sour cream? Are you replacing something with sour cream? Happy New Year! But both times it did shrink :/ I just use a pan one size up now and get the smaller size I actually want. Honestly, the raw batter is deeper than 1″. Also do you do a 2″ cake cut or 1″ cake cut when serving? I will definitely try with the additional eggs next time, still willing to try new things. The other concerns because this cake shrinks a good inch will that make a difference especially since I will trim the caramelized sides of the cake? I would like to make a 4 layer cake similar to the picture.Should I make the cake twice or cut the layer in half? When I added it to the dry ingredients, the butter didn’t mix too well. For that purpose, please find our contact info in the legal notice. I don’t need four layers. If that is the case would I need to make each tier 4 layers? I have the most amazing chocolate cake recipe and now I have a white cake recipe too! 16 oz. Extra White Gold. It shows up fine on my android phone. I love them! Yes, I think you could put chocolate chips in the cake. We can supplement your cake creation with cupcakes, decorated cookies, cake-pops and Oreo-chocolate-dipped decorated cookies. Thank you so much! Baker's Corner Angel Food Cake Mix. Doesn’t work for stacking cakes. Thanks for reading!! Baker's Corner Yellow Cake Mix. I trim the tops off both cakes then split each cake into 2 layers for a total of 4 layers. Pretty popular in India since a good chunk of the population don’t eat egg. Thanks! Is this recipe easily adapted to making cupcakes? Bake these at 350 for 10-12 minutes, or until very lightly browned on the bottom edges. I noticed in one of the steps it said to sift cake flour, sugar, and leavening. OOop, thanks for the heads-up Tammi. If you want to work ahead, it’s better to freeze the cake than putting it in the refrigerator. Sugar sweetens, but it also retains water and tenderizes the gluten. But moving a very tender cake while it’s even a little warm can cause it to crack. Any ideas why? I bought 4 8″ pans as well as 4 7″ pans and am concerned that all cake recipes will shrink more or is it this White Cake recipe in particular? Check out the “Cake Batter Mixing Methods” class to find out why I use the “Reverse Creaming” technique for my butter cakes. As I said before, this is a very tender cake and that is on purpose. I got your photo, it looks great. Thanks so mych! I would suggest putting a “dam” of buttercream around the raspberry filling so it doesn’t leak out. Since our kids are grown and it’s just the two of us at home, we can’t possibly eat all the stuff I bake. Please leave a comment on the blog or share a photo on Instagram, Filed Under: Cakes/Cupcakes Recipes, Layer Cakes, Recipes, Hi I love you so much for providing this recipe. It was amazing as well! I love this recipe. *If you are using powdered food coloring, whisk it in now. I am planning to make this cake for Wednesday evening and it it Monday today, could I bake it today and then assemble it Wednesday? Hi Love all your recipes and your efforts that go into making them perfect. Hi Lori. These eggnog cupcakes feature white cake mix combined with eggnog and nutmeg with a rich white chocolate and cream cheese frosting. I didn’t think Grandma & Grandpa would appreciate eating something that looked like poop, so I had an extra box of Pillsbury Chocolate Cake Mix in the cupboard and whipped up a Cool Dude Emoji Cake, for the family party. Are you worried about the layers shifting? This will be my go to white cake going forward. : Baker's Corner Extra Moist Classic Yellow Cake Mix - 2 Count : Grocery & Gourmet Food ... Baker's Corner Extra Moist Classic White Cake Mix - 2 Count 5.0 out of 5 stars 1. That should make it easier to mix. Eileen, That sounds great. Preparation: Line baking sheet with parchment paper. Dizzy Bell Designs was born in 2016 focusing on making custom toddler and infant clothing. That’s not really surprising. Thanks so much for the recipe! Hi Karen! I wanted to use your IMB on a white tier and thought I should have a traditional cream cheese frosting on the IC cake. Preheat the oven to 350°F. Hi Marilyn, Are you saying that for all baking recipes you should use half the amount of leavening for high altitude baking? Would I double the recipe? Hi! The texture is amazing. I want to make this but bake in 4 6”x2” cake pans (I’m making 2 small cakes for mother’s day). The cakes can sometimes puff up in the oven and then settle as they cool down. Hi Rhonda. I think that would probably work. Yeah, when I say shrink, mine shrank about one inch from the pan and broke the crust really badly. What would be the diference? Can I get the icing recipe or is it just buttercream icing. This looks delicious! Or leave the same measurements and just make an extra layer instead of splitting? She wanted to make a moist white cake, but her first attempt was a failure. Hi Jacqui, If you baked the full batch in three 6″ pans you’d end up with a very, very tall cake. But still, the taste is good! Yes, this cake could certainly be made into a multi-tier cake with the proper internal structure. Use this versatile Pillsbury mix to create everything from cupcakes to layer and sheet cakes. I haven’t used monk fruit sweetener so I can’t say for sure. The cake was so tender, no crumbs, absolutely delicious. Here are some of my FAVORITE tools that I’ve used to make cakes like this. Thanks so much for sharing your recipe and expertise! The sour cream in the recipe is the key ingredient I think. Thank you.for sharing. Thanks for stopping by – enjoy your stay. I would put the cake in the refrigerator until delivery time (that way it’s nice and firm for transport.) In my testing for the “Eggs in Cake Batter” class, I found that a cake has a softer texture when the whites were whipped and folded into the batter. The cake seemed denser than I’d like. Required fields are marked *. My go-to tight crumbed cake, almostttt like a lighter pound cake. 1 cup boiling water 1/2 cup cold water 1 box Baker's Corner Instant Vanilla Pudding Mix . I have my own go to white cake recipe I use for my wedding and birthday orders which I always get compliments on, but I was never really happy with the texture. This white frosting is about thirty cents cheaper, or more depending on the store, than the name brand white frostings. So you’d need just over 1/2 a batch of the batter to fill two 6″ pans since the original recipe calls for two 8″ pans. I am looking for a great white cake recipe to make my son’s graduation cake… but I need it to be large enough to feed everyone!! I’ll need more information before I can answer your question. If your using a white cake mix you can even spice it up a bit with different flavor ... Read the instructions on the box. I kept the sour cream in the recipe because it tenderizes the cake, adds flavor and of course does not interfere with the white color.Â. Based on your feedback I changed the recipe to add 1/2 the sour cream with the butter to loosen up the batter a bit. The textures were also pretty similar. Mixing technique can make a BIG difference in a cake’s texture. What would be best to add 1 extra egg or two extra eggs? Or I guess I could double and use any leftover batter for cupcakes? Delicious! If you’ve got a little more time and energy on your hands you should definitely try one of these recipes!