vanilla birthday cake recipe

You won’t be disappointed. And it is necessary to cream the butter for the frosting, otherwise it will be heavy. A lot easier that I had expected. I have baked many cakes over the years but this cake is by far my favorite. They were so light and delicious, and they definitely satisfied my sweet tooth. Sounds pretty, Deb! The cakes were decorated as the flash theme for my seven year old boy. If you pour all the batter in one pan, it will not bake properly and may overflow and make a big mess in your oven. The cake looks delicious! Where did you buy the sprinkles from? Help! This is a wonderful cake for any reason. Found out the cake flour I had was imported from south Africa and had protein content of 12%, similar to that of all purpose flour. Almost as bad as the fake election results for the 2020 US election LOL. I have a photo but I don’t see where I can upload it! While the cake cools, make the frosting. Thank you for this recipe, many have asked for it. Thanks. The smell is heavenly and the texture will be nice and I assume the taste (won’t eat it until tomorrow), but theyre just quite flat unfortunately. Did you use the spoon and level method for measuring the flour? I would like to serve the cupcakes tomorrow for Hanukkah. Just keep an eye on it! Also just tastes like love . Hope, it should work just fine – just up the speed on your mixer as it isn’t as powerful as a stand mixer. I am about to try your recipe for the first time. I usually just end up doing swirly boarders or rosettes, nothing too lifted, but I do live in hot & humid florida :/ thanks! How many cupcakes would you guess I could make? See the bottom of the recipe for freezer-friendly instructions. Hi Elke, The cake may be frozen without the frosting; let it defrost at room temperature. I cut the recipe in half and made six good sized cupcakes. Can I use ener-g egg replacer or some other substitute for the eggs? Enjoy! Do you know how can I get yellow butter cream frosting?I would like something natural! If I use food coloring do I still need to use egg whites only? Thank you your hard work and dedication writing your new cookbook! I made this cake last year for my 3 year old son’s birthday and, not only was it stunning, but it was absolutely delicious!! This is the ABSOLUTE BEST cake recipe I have ever found. Would love to know how it turns out if you try it! This cake was very easy to make. Hi Mila, I would say one day ahead at the most is best. It was so dense, like a brick, and the frosting was way, way too sweet. Vanilla cake is never this good. I’m ready to try another! Hi Lisa, I’ve never made this with gluten-free flour, but a number of readers have commented that they have with no additional baking powder and have been happy with the results. If so, how much would you recommend? My husband wants this cake for his birthday but wants fruit in middle. . Made this cake for my son’s birthday, and it was a hit! Did you use the spoon and level method for measuring the flour? In a way it’s kind of good but had to stay up until 2 am baking a second birthday cake for my toddler. Any idea how much cocoa to add to make this a chocolate cake??? I made this cake for my 14 year old twins for their birthday yesterday…it was the best cake we have ever had!! I have to feed 36people, so a single 8 won’t cut it. I’d wait to add the character. I will make this cake again for my upcoming daughter’s birthday and I am buying the proper 8″ cake pans, but I want to get the right depth since they have 3″ or 2″ depth. Beat in the eggs one at a time, then the egg whites. Required fields are marked *. I will definitely make this again. I’m posting Molten Chocolate Cakes this coming week, which would be perfect with it. Dear Jenn, I just made this cake for the 3rd time, and it never fails to impress….That was the only cake my 10 year old wanted for his birthday this past Sunday… Not a store bought cake with his favorite team decorated all over, but THIS cake. I will email you the yellow cake recipe , This one? I’m looking at the recipe for the frosting, and it says 6 cups of sugar which seems to be a lot of sugar to me. maybe it’s an altitude thing…mine came out good and I’m no baker! Hope you enjoy! Now has anyone tried it with glutin-free flour? My son’s birthday meal was your pesto shrimp, your black bean, corn and avocado salad and this cake. I'm here to help you make mealtime memorable, and life a little spicy! Hi Doris, You don’t need to sift the flour or the sugar for this recipe. ummm I made this for my birthday and it looked ok. the only problem was it tasted like plain butter. Test the cake for doneness with a toothpick, if it comes out clean with a few crumbs attached it is done, if it comes out wet with batter attached then it still needs to bake. Bake the cakes for 30-35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Hi Wanda, I’m so sorry to hear you didn’t get a great result from the recipe– definitely disappointing! Thanks! I’d go ahead and make the full recipe for 12 guests. Though I had salted butter so I did not add additional salt to the recipe. Julie, What size glass pan are you thinking? Meanwhile, whisk together the egg whites and milk. I think the icing will hold some shape and give a pretty look to the cake. It should bubble up immediately and very strongly, if it does it’s still good, if it doesn’t, time to buy a new tin. I was really looking forward to having this cake for my birthday as I miss vanilla buttercreams, having moved from the US to the UK. Followed directions to a tee. This particular birthday cake recipe is slathered with our Homemade Funfetti Frosting so it’s perfect for your special day! Mine, like others, was heavier than I expected, even though I opened a new can of baking powder after reading the reviews and was very careful to follow measurement instructions. If I’m using a six-inch cake pan, what do you recommend for baking time? I made it for my daughter’s bridal shower and decorated it with white spray roses. Hi! I am making my daughters birthday cake for 25 people. Hi Kelly, Baking temp is the same but check for doneness after 20 minutes. Just emailed it to you, Stacey. Happy birthday to your son! Is your baking powder really old? It was wonderful! Position an oven rack in the middle of the oven and preheat to 350 degrees F. Sift together the flour, baking powder, baking soda and salt in a bowl. Made it for my daughter’s birthday party and threw 75% of it away. In a stand mixer (we recommend this one), whisk the egg whites, brown sugar and salt, then place over simmering water—whisking constantly—until a thermometer reads 160 degrees. I know they’re each a little different in sweetness but wasn’t sure which, if either, would taste better on the vanilla cake. Btw i bought your cookbook and everything i cooked from it or website i loved it. Week of Dinner! But is there another recipe that calls for whole eggs instead because i would not know what to do with the remaining egg yolks. Thank you so much for sharing your recipe! Fantastic! Did you use 8-inch pans? I’m not certain it would rise evenly. I made this cake and paired with your chocolate butter cream but also added sprinkles to the batter to make a confetti cake. I split the cake layers, filled them with the pastry cream, and scattered fresh homegrown blueberries on top of the filling. Easy to make, especially with your great instructions ! I was wondering if this recipe would this work for cupcakes as well? Thanks! Could I use store bought egg whites rather than 6 large egg whites? It bakes up light and fluffy, as pictured above. The cake was moist and firm. Hope that helps! NEW! Try adding parchment paper circles that fit down in the bottom of your round cake pans, before greasing. Hi Judy, The cake isn’t completely white. I love the vanilla and almond combo! Would you share how to convert this recipe for a ten inch cake. If you like my videos, please subscribe to my channel for new cooking videos:, Full printable recipe + tips:–How-to-Make-Birthday-Cake, Subscribe to my channel for 3 new recipes every week:, My mouth: Delicious My hands: NooooMy brain: Shut up. The cake and frosting by themselves are truly awesome; put them together and they are magical. This cake is as delicious as it is beautiful. Was the outside edge burnt or just golden borwn? Thank you so much for your quick reply! 2 questions. Hope that helps! It is perfect! How many whole eggs? I would love to see! Here’s a post that will give you a little guidance. Just cooked them for 30mins and definitely way too long. Can I use this receipe in a 10 inch sping form pan, then cut the cake in the middle instead of using 2 x 8 or 9 inch? so thrilled to find a recipe with such great reviews. I made this cake for the first time for my son’s 8th birthday and it turned out perfectly and everyone loved it. My friends friends and family always request this cake. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Hi Charlane, I’m not sure the batter will fit in your pan; I’d play it safe and bake twice. Hi Megan, I think the consistency of the icing in this recipe would be similar to the one you’ve described. I was just planning my shopping list so I had to take a moment to thank you for this and all the wonderful recipes on your site. I put it in my cupcake tin and baked them anyways, and what I got was a batch of the sweetest, fluffiest vanilla cupcakes I have ever tasted. Hope that helps! The frosting is soft and creamy, and the cake was nice and moist inside. Hey Jenn! What can I say, I like a tall cake. You can make it as a layer cake, a sheet cake, or even cupcakes. The kids loved it and adults raved. I only used 2 cups of confectioners sugar for the frosting since some reviews said it was too sweet with 6 cups and it turned out amazing . Then cut and serve! (That says a lot for this cookie lovin’ girl.) (You’ll obviously need two pans this size.) Hi Michelle, I haven’t tried this with an egg replacer, but some other readers have with success. Jenn! Because of the frosting, technically it should be refrigerated, but I never do and it’s always been fine. I haven’t gotten feedback like yours on this one. This vanilla cake is the best birthday cake ever! Add the eggs one at a time and combine, then add the vanilla and combine. Hi Wendy, Are you by chance looking at the metric measurements by mistake? , I plan on making this cake for my husband’s birthday with gluten free AP flour. You can frost it with any sort of frosting you like, because what doesn’t go with vanilla. Hi Chitra, Yes, the cake (w/o the frosting) can be wrapped in saran wrap and then foil and frozen. Almond extract doesn’t get enough love, and frankly, that’s tragic. Add powdered sugar and vanilla extract. Stella, So glad you liked the cake! Thanks once again for fool proof recipes Jenn!! Bake the layers for 30-35 minutes, until they are well risen and firm. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through. Hope you enjoy. The frosting is sweet enough to make up for the missing sugar. Hi Jenn, I want to make an ice cream cake and was wondering if you think this cake will hold up? Preheat the oven to 180°C/350°F/Gas Mark 4. Sorry I can’t be more helpful! Could you use one springfoam pan and cook for longer and then cut the cake in two? Refrigerate for at least 2 hours before serving. . Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. How do I store this after making and before serving? And in response to your other question. Add the eggs one at a time and combine, then add the vanilla and combine. Followed the instructions to the tee and it it worked out perfectly! I plan on making it again 1) using an 8 in pan and 2) with your frosting. Vanilla Birthday Cake. Unsubscribe at any time. Thanks! Thank you! Slowly add the milk and extracts, then add the sprinkles.

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