Description
For the blog post about this recipe, click here
Butter Vanilla Cake Recipe
Rated 4.33 out of 5 based on 3 customer ratings
(3 customer reviews)
$2.99
Instructions:
– Add this recipe to your cart
– Checkout and pay
– Link(s) to recipe and instruction booklet will be provided for download once payment is complete
– Click the recipe link to download and/or print!
Note: The download link will be available for 72 hours from time of purchase (3 days).
IN STOCK
Category: ARTISAN BAKERY PRODUCTS
3 reviews for Butter Vanilla Cake Recipe
Add a review Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
jill_merwin13 (verified owner) –
Baked the vanilla cake for my granddaughters birthday. Everyone loved it.
Angie Nicholson –
I have made this cake several times and it always shrinks when cooling. What am I doing wrong?! It is delicious but frustrating.
Erin –
Sounds like you may be slightly under or over baking the cake. Bake the layers just until they spring back lightly when you tap the top. Also make sure to weigh your ingredients and measure everything carefully. Too much liquid can also can cakes to shrink or sink.
Tracelle (verified owner) –
I love the texture of the finished product! I used meyer lemons made cupcakes for my sister the taste was incredible however the additional liquid made the cupcakes sink. I will try again with the peel and the correct amount of extract. What lemon extract do you prefer? Oh thank you for the recipe I must have baked a thousand dry yellow cakes before finding this recipe; all claiming to be super moist or they wanted you to wet it with simple syrup (yuck)
cam this recipe be used for wedding cake? does it stack well?
I am going to make the pecan cake next thank you so much Tracey from Detroit!
Erin –
As far as citrus – I prefer using only the zest which imparts a true/real citrus flavor rather than extracts. The more zest you use, the stronger the flavor will become and you can use as little or as much as you want without any affect to the rise or fall of the cake. This recipe works wonderfully well for wedding and stacked cakes. I always assemble the cake frozen or partially frozen so you don’t have to be quite as gentle with it when you’re filling and stacking the layers, since it is a more moist and tender crumb. Many of the cakes here were made with this recipe –> https://threelittleblackbirds.com/cake-gallery/