This cake!! I love your work. The best of both worlds. Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl. It’s really gone. I have two questions: What type of sugar for the sponge? Do you have a recommended recipe or could i just swap out certain ingredients? Now it says â2 1/2 cup (325 grams) but 325 grams is 1 1/2 cups so now Iâm trying to make this cake and I donât know how much flour it actually needs. The recipe ingredients list 4 eggs. The acidity makes a difference. One question, is it a typo on the calories per slice? It shouldn’t make a huge difference. But definitely I think cakes do better when frosted. Hello x I just finished making this and itâs summer here in New ZealaNd â will the icing last in the warmer air temp or should I put it in the fridge. PS oh and please could you tell me the trick to getting the sprinkles to stay on the side of the cake ð. Thank you Lindsay for being so kind to share your recipes! Add a few more sprinkles to the top of the cake. Whenever I make vanilla cakes from scratch â not just this recipe, but many recipes from other sites that I trust â I always seem to end up with a very dense, bread-y sort of flavor. Thank you for sharing your recipe. This information will not be used for any purpose other than enabling you to post a comment. Hi Lori, you could definitely try cake flour! Add a parchment paper round to the bottom of the pans, then spray the pans and the sides of the pans once more with cooking spray; set aside. I’ve been in the search for the perfect all oil vanilla cake recipe that stays soft when it’s still cold. Thank you ðÂ. Preheat oven to 350 degrees F. Lightly grease the bottom of two 9" round cake pans with cooking … Could anyone tell me what Iâm doing wrong?  I love visiting your website just because I always find something and interest here. This Moist Vanilla Layer Cake is just what it sounds like – a classic vanilla cake recipe topped with vanilla frosting and sprinkles. Sending u big hugsssssssss. I think this would enable the frosting to remain unrefrigerated while still using “milk” which is better than using water, I think ð Thoughts? I thought about that, I will save up and do that next time, but I went ahead and ordered the ones you used here and some valentine ones! I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! I havenât tried it though. You proved me wrong! Would I need to substitute the shortening? If I add some chocolate chips or rainbow drops with this cake would it be fine? Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.  The first two were just dense and no good at all. Is this possible? Keep in mind the layers wonât be quite as tall. Thanks! Tomorrow to be the test to see if it remains moist, or if it was so good only because it was fresh out of the oven. What can I substitute instead?Â. It took about 30 minutes to bake in my oven. I want something light, fluffy and super moist. You can dissolve them in the milk (warmed up). Yes, that’ll be fine. I like to store it at room temperature, since that’s how I like it served and I think refrigerating can dry it out sometimes. That’s so great to hear! It would be great to have the exact measurement of eggs in ml or cup please. And that must have been a strange glitch because I fixed the Pinterest button! Do you think i can use whole milk instead of buttermilk? So glad youâre happy with it! After many attempts at so many different recipes, I was not expecting much with this one….but…. I used 2 – 8inch rounds…was perfection…I did a strawberry mousse filling…I followed the icing exactly as written. Im planning on making this cake soon.  The cake now seems dense and a little dry. You can make homemade buttermilk with your whole milk lactaid! I think of myself as a decent baker. In reading the blog I thought this cake requires 6 eggs? You can, but it does give the cake a different texture. ð Thanks! Before I get into this one, let’s review the old ones. It’d be cooler if I can just bake them in one go, but I don’t want it to overflow on my stove ð thanks! ð. Because I just want to try this recipe and if it fails I don’t want to waste too much … Thanks. It won’t be quite as tall, but it’ll be fine. How much whole wheat flour do you think I could safely sub in this recipe to have it still taste delicious? I love the flavor and the frosting. Itâs a very quick and easy recipe to follow. Your email address will not be published. ! Hey ya so I was looking for a lemon mango and passion fruit cake recipe, but failed miserably. I want to try this because my grandkids love white cake and I haven’t found one I like yet. I love oil based cakes, because they stay moist for days and even after being put in the fridge, but all oil vanilla cakes taste like nothing but oil! Which led me to many of your recipes. I do think cakes are best at room temperature, but I would think it’d be fine refrigerated and then brought back to room temp. Glad to hear you enjoyed it! (Secret) but sour cream instead of oil makes it better for swallowing .  Any recommendations for which chocolate cake recipe would work better and do you think these cakes are sturdy enough to tier? CONFUSED!! 12 Comments. Just wrap well and thaw in the fridge. Thanks! It was a full two pounds. Thank you ð, Iâve been trying multiple cake recipes the past month, and this has been the clear winner!Â, I was looking for a good vanilla cake recipe and I tried Chelsweets & yours.
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