Comments on: The Best Vanilla Cake Recipe

By: Sam

Sam — Thu, 21 Mar 2024 15:15:45 +0000

In reply to Donna.

Hi Donna! I haven’t tried it, but I think it could work here. 🙂

By: Donna

Donna — Wed, 20 Mar 2024 00:30:19 +0000

I was thinking of substituting the canola oil for coconut oil…I realize it will add some coconut flavor, and I am ok with that…wondering if it will adversely affect the cake otherwise.

By: Sam

Sam — Mon, 18 Mar 2024 00:42:52 +0000

In reply to Sharon.

Hi Sharon! I do have a white cake recipe you can use. 🙂

By: Sharon

Sharon — Sun, 17 Mar 2024 23:03:13 +0000

Can you use egg whites to make a white cake?

By: Liz Downey

Liz Downey — Sun, 17 Mar 2024 12:46:09 +0000

I made cupcakes with this recipe and they were delish. Moist on the inside, but not crumbly, not overly sweet, just perfect, and had a little crisp on the edge.

By: JD

JD — Fri, 15 Mar 2024 19:02:30 +0000

This got so many compliments! I even made this 3 days ahead of the birthday party and it was still so moist and delicious. I will be using this recipe again.

By: Mila

Mila — Wed, 13 Mar 2024 01:47:30 +0000

Super good with strawberries!!🍓

By: Sam

Sam — Mon, 11 Mar 2024 15:46:00 +0000

In reply to Mama Mia.

If baked properly, the top of the cake should be moist. Sounds like everything went well. I hope you enjoyed it! 🙂

By: Sam

Sam — Mon, 11 Mar 2024 15:07:57 +0000

In reply to Leah.

Hi Leah! I haven’t tried gluten free flour so I can’t say for sure how it would work. Let me know how it goes if you do try it. 🙂

By: Leah

Leah — Sat, 09 Mar 2024 17:16:05 +0000

Hi Sam, I was wondering if I could substitute all-purpose flour for gluten free all-purpose flour?

By: Mama Mia

Mama Mia — Sat, 09 Mar 2024 02:28:25 +0000

Hi Sam, I baked this recipe yesterday & it turned out 2 beautiful flat top cake . I did use a baking stripe. I checked it at 35 minutes & still under, so I baked a further 5 mins. I did use an oven thermometer .
However the next day the top of the cake feels damp n moist . Can u advise why this is so. Thank u for sharing a beautiful recipe.

By: Sam

Sam — Fri, 08 Mar 2024 21:22:42 +0000

In reply to Elena.

I hope the cakes turn out for you, Elena! If you were scooping the flour you could have been accidentally packing more in the cups. I actually have a post on how to measure flour that may be able to help give you a better visual. 🙂

By: Elena

Elena — Fri, 08 Mar 2024 16:38:18 +0000

Hi Sam! So I have my 2 pans in the oven now, baking away. I had to consult your video to see the end consistently of the cake batter because of the amount of flour used. I measured my cake flour as you mentioned (3 1/3 cups), but when I went to double check it on the scale the amount you specified (375g) wasn’t what I measured out. Using only 375g of my flour left out just over 1/2 cups of flour! So I ended up going with the 3 1/3 cups of flour instead of 375g, based on the batter consistency in your video. What would cause this difference in the amount of flour used?
Thanks!

By: Sam

Sam — Mon, 26 Feb 2024 02:12:38 +0000

In reply to Christine.

Hi Christine! I would recommend making a buttermilk substitute. 🙂

By: Sam

Sam — Mon, 26 Feb 2024 01:52:20 +0000

In reply to Denise Lochner.

Unfortunately I haven’t tried it in 6 inch pans so I can’t say for sure how long they would need to bake. I would just be sure to keep an eye on them. 🙂

By: Denise Lochner

Denise Lochner — Sun, 25 Feb 2024 23:09:58 +0000

I wanted to make three 6 inch cakes out of this. Can you give me an estimate on cook time please?
Thank you!
Denise

By: Janice

Janice — Sun, 25 Feb 2024 21:15:17 +0000

I just made this cake and it was so easy. So was the frosting. The frosting was so yummy. Can’t wait to try the cake. I will be making this recipe from now on in place of a boxed mix!
Thank you!!

By: tracy

tracy — Sun, 25 Feb 2024 15:50:57 +0000

listing the amounts of the ingredients within the recipe is brilliant! thank you so much – wish all recipes were typed out this way!

By: Christine

Christine — Sun, 25 Feb 2024 03:30:15 +0000

What if I don’t have buttermilk? Can I use regular milk instead?

By: Sam

Sam — Fri, 23 Feb 2024 14:49:31 +0000

In reply to Mec.

Hmmm not mixing it is going to cause other issues, but I don’t think it would cause the cake to still be wet inside. Was your oven fully preheated when you put the cakes in?

By: Mec

Mec — Fri, 23 Feb 2024 12:38:56 +0000

I forgot to whisk together my dry ingredients before incorporating into my wet ingredients. I’m 35 minutes in and the cake still is wet in the middle. Could that be a reason why? Should I just redo my cake?
Thanks in advance!

By: Anne

Anne — Wed, 21 Feb 2024 20:58:51 +0000

In reply to Sam.

Thank you so much. I already made the vanilla cupcakes and they were fantastic.

By: Sam

Sam — Wed, 21 Feb 2024 20:39:26 +0000

In reply to Anne Duncan.

Hi Anne! You will have great cupcakes either way. My vanilla cupcake is specifically designed to be light and fluffy. They are going to be a bit more fluffy than the vanilla cake made into cupcakes, but you really can’t go wrong either way. 🙂

By: Anne Duncan

Anne Duncan — Wed, 21 Feb 2024 16:37:00 +0000

I noticed on your vanilla cake recipe that you said they can be made into cupcakes. You also have a vanilla cupcake recipe and they’re a little different, so I’m wondering what the difference would be if I made cupcakes using your vanilla cake recipe?

By: Sam

Sam — Tue, 20 Feb 2024 14:05:04 +0000

In reply to Christin.

Hi Christin! That will work just fine. 🙂