I just baked this recipe 3x last week with no problems. I’m an avid baker. Thank you! Check your oven temperature is correct (use a thermometer). I made one cake with 1/2 butter and 1/2 shortening and the other cake with all shortening and no butter. 15.25 oz. 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!! Hi Stephanie! Hi Angie. Should I frost it then transport? Yes I am very worried about it shifting as I’ve never made a layer cake before and it’s for my sons birthday party and yes I went out and bought 6 cake pans just for this actually :p. What a good mom you are! Because of the whipped egg whites in the cake, it will settle once it comes out of the oven. I am planning to do a simple 3 tier cake using 6″, 8″ and 10″ cake pans (each tier with 4 layers). 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. Add 1 or 2 more eggs, depending on your preference. But American and IMB buttercream can be used either as filling or the frosting. I’ll admit It seemed a little weird to start with the dry mix then add sour cream and butter but I went with it, I had tried everything else and had nothing to lose. Is there anything I can use as a substitute for sour cream? I think the weather in Richmond could be warm and possibly wet. Baker's Corner Yellow Cake Mix. Tag @TheGirlOutnumbered on Instagram. Yes I’ll be transporting it I was going to use a classic American buttercream recipe but halve the butter and add shortening so it’s firmer. But I noticed my cake was a little shorter in height than what you mention yours is, so I wonder if I’m missing something that could make it that much better/even a little lighter. But this is not a sponge cake and does have a small crumb. The cakes will always “settle” when they come out of the oven. Thank you very much for explaining! Freeze or room temp ok for that amount of time? My box asked for 2 eggs, so I added one more. I have been using this clear vanilla from Mexico for yrs and love the tesults!! Baker's Corner Naturally Flavored Lemon Pound Cake & Glaze Mix - 2 Pk (2.06 lb) I’m making this tomorrow and can’t wait 🙂 Will let you know how it goes! It has a beautiful light and airy crumb and didn’t fall flat. Great suggestion – thanks again. I was wondering if the cake batter would be dense enough to support adding chocolate chips without them sinking to the bottom. 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. CA$70.00 CA$50.00. I’m not sure how much batter I would need for the 12 and 10 inch cakes given I need to have 3 layers for each cake. Any ideas why? After it cooled all four cakes were flat. My guests loved the cake! Please advise. Would I double the recipe? Hi Eileen do you have a good recipe for German chocolate cake? I’ve always loved dense moist vanilla cake, but everything I found was either too dry and airy or too sweet or rich. Yes I did put the cupcakes in the refrigerator, not the cake. As far as the cake being wet, I’ve never had this problem and I’m not sure what’s going on. Hi Jacqui, If you baked the full batch in three 6″ pans you’d end up with a very, very tall cake. Hi there, I was wondering if you have a frosting that works well for an Italian Cream wedding cake. If you bake the cake a little too long it can shrink back from the sides. Do you intend to make the cake itself strawberry, or use a strawberry filling? This White Cake is soft and velvety with perfect vanilla flavor. This cake or the buttermilk one With oil. I’ve been struggling with this recipe it’s always a raw dense texture at the bottom of my layers but I really love this cake so hopefully it works out for me. I will be making Wedding and Celebration cakes. 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. Oh my goodness!! Required fields are marked *. I wonder because I only have nonstick pans can I bake your White or Yellow cake recipes using them or do I need to buy different pans? Big hit!! For 10 years IMB was the only icing I used for wedding cakes. And also not over-folding the egg whites (in my enthusiasm for no streaks, it’s definitely possible I over-folded). Sure. More changes than a simple swap would be required for a good result. Hello I wanted to ask you. Pam. there are eggless cake recipes out there. I have read every instruction carefully and still could not get any improvement. Try adding in a little almond extract or vanilla extract. If I don’t weigh my ingredients I use the “dip and sweep” method. Let me know how it goes!! But even more importantly, the cake made with the whipped whites was much softer and more velvety than the other two cakes. If that’s the case let it come completely to room temperature before serving. I have made this.cake many times and its just great. The video should be on your laptop. I can’t wait to make it as well as cupcakes. Even if the cake “settles” or “shrinks”, generally I find that it’s fine when you cut it open. Yesterday was my oldest son’s 5th birthday! Because of the break, it became a two-layer cake instead of a four-layer cake. The original recipe did work, but was a little more temperamental. I’d be happy to answer any other questions. 16 oz. I currently use monk fruit sweetener which is 1:1 ratio. You can absolutely use different recipes for filling the different tiers, but I would recommend using the same frosting on the outside of all the tiers. It might need a little longer than the recipe states. Bake any left over batter as cupcakes which you can freeze for a quick snack. I think that would probably work. Hi Karen! Amazon.com : 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. Great! I hope that you give it another try! I need to make it on a Wednesday or Thursday to transport 5 hours to decorate Friday-Saturday for Saturday afternoon shower. As much as I love a fully homemade from scratch cake, there are times when that is just not possible. Ingredients: 1 box Baker's Corner Patriotic Confetti Cake Mix * OR 2 L'oven Fresh All Butter Loaf Cakes *. I’m glad you liked the cake. During the co-creation journey, these bakers traveled to our Innovation Studio to participate in two collaborative sessions involving sensory experiences around flavors, aromas and colors and paired flavors and colors together to bake up creations that consumers will love. The batter whipped up but never to higher peeks. I won’t go into all the details here. Would you please tell me what high altitude adjustments would be? I would definitely check the oven temp. Preheat the oven to 350°F. We bake to order, so you are guaranteed freshness and attention to detail. !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. Plz help. I love a good kitchen experiment, so I’m always happy to have an excuse to take apart a recipe and tweak it to get the desired outcome. Hi Eileen, I commented on the issue with high altitude baking and decreasing the leavening. I made your Vanilla Butter Cake with your IMB frosting and it was amazing. Thank you! I didn’t see leavening in the ingredient list. I tested each tbsp of butter with an instant-read thermometer to ensure it reached the minimum 65ºF. Preheat the oven to 350°F. 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. Since whipped whites are already partially “cooked” they don’t contribute as strongly to the structure of the cake. On most days this is something I jump at the opportunity to do and play around with different ingredients and style cakes, but we are all fighting off a sickness that has stuck with our entire family for over a week now and frankly my body and everything in me is telling me that I’m exhausted and just no. But too much structure can make a cake rubbery or tough, which is most often the problem with cakes made with only egg whites. I am wanting to do a layered “unicorn” cake. I use 28g per ounce conversation, so that comes to 224. Thank you for responding to my questions. Can I freeze this cake for up to 3 weeks without having it change the cake. Thanks for giving me the idea to create the recipe, and I’m glad you liked it. 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. Only 19 left in stock - order soon. For the third cake test I whipped all 6 egg whites and folded them into the batter. Don’t put the cake in the refrigerator. How many layers are you making? Can you please give me your recipe for the buttercream. The crust of the cake will get soggy, but I always cut the crust off anyway. Happiest of New Years to you! My husband brings a lot of the goodies to work and yes, I give lots of stuff to neighbors. The synopsis: Eggs whites are full of protein, which helps create the structure of a cake. Personally, I prefer IMB for everything because I just like it better. Thank you for sharing the recipe. 2. I don’t recommend “clear” vanilla since it’s not really vanilla at all. Baker's Corner Pound Cake Mix. I bake a lot. 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. Process almond meal and powdered sugar in a food processor; sift and discard any large chunks. The first night we tried the cupcakes they were very light and fluffy, the second night they had become dense like pound cake. I do have a recipe for White Chocolate Sacher Torte, that has a white chocolate cake. 2019 © Dizzy Bell Designs on behalf of The Girl Outnumbered. It’s on my list of recipes to post. 20 oz. You can try that. I think the taste will be fine, it probably just won’t rise as much as it should. The 2/3 still holds true. Eileen, That sounds great. What size pans did you use? Mixing technique can make a BIG difference in a cake’s texture. Also, did you use fresh egg whites or carton egg whites? Would this work? The post about flour in cake batter will explain how to substitute cake flour with ap flour with a few minor adjustments. I like it too. I had my husband do a blind tasting of the three cakes and he also liked the butter cake best. It depends if it acts like sugar in the batter. Can I get the icing recipe or is it just buttercream icing. This cake says wonderful. I’d also like to invite you to join my private Facebook Group for bakers (it’s a private group but all are welcome to join). Should I refrigerate it until I absolutely have to put it out on the cake table? Doubling the recipe will be too much cake batter. I’m thinking salted Carmel but unsure of type of icing. You could probably replace some of the flour with cocoa. Will your Italian buttercream hold up if I’m transporting from Virginia Beach? The cakes do tend to settle more in a greased pan so you’ll probably see more settling in a non-stick pan. Not sure what I did incorrectly. Help I love the the flavor but how do you do for the cake to keep moist and not to get dense the next day sitting on the fridge?. Do not butter and flour the sides of the pan. Can’t go wrong either way. Also approximately how long do I baKe them or how much time before I check to see if it’s done. 😀. Instructions. I got your photo, it looks great. Also, don’t forget that by the time you ice the cake with buttercream the cake will be larger again. Well, once you have the layers stacked you can decide if you think it’s stable enough to transport without extra support. Your leaving (baking powder and baking soda) are used by cutting the measurements in half. Is that what you mean by “fell a bit”. Hi Ceeny. I have one additional question for you: I’m making this cake well in advance of the event, so I’ll need to freeze the layers. I found this recipe this afternoon, came home and made it straight away. It’s moist from the sour cream and tender because of the mixing technique. I’m not sure what I did wrong. Hi Elisa!! Thank you so much Eileen for coming up with this wonderful recipe! Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter. Once it’s browned and looks ready, gently press in the middle. I know the recipe makes a great 4 layer 8″ cake. Good luck with the cake. Please advise. OPTIONAL – you can also add in some sour cream. My backup is making a box of store bought cake mix taste like a homemade cake. Set aside. Two sticks or 8 ounces would be 227g but you have 283g instead, quite a large difference. Hi Stephanie – it is similar to chiffon cake in that the egg whites are whipped and folded in. I guess my main concern is if it will melt off the cake. If yours is the same you can of course round up to 225. Jul 15, 2015 - Explore Arrowhead Mills's board "Baker's Corner", followed by 1706 people on Pinterest. 4. Depending on the capacity of your mixer, you might have to mix the batter twice. Instructions. You've given me a new project to try!! I did some testing using oil in a pound cake recipe and, personally, did not like the oily feel of that cake. Do you want to use 4 pans so you have 4 layers? Thermometer said 350 the whole time, hard to imagine it’s wrong but maybe. The flavor was good with both, but there really was not a noticeable difference in whiteness without the vanilla. Some stuff goes in the freezer for my son when he visits. I use an ice cream scoop to fill the cupcake pans about 1/2-2/3 full. You swap a few ingredients and add in an extra egg and there you go. CA$55.00 CA$45.00. For 2″ high pans I would fill them about 2/3-3/4 full. So my cake ended up nice and white and moist – exactly what I was looking for. Oil has more liquid that either butter or shortening, so it will change the texture of the cake. I live in Colorado Springs, CO at 6,035 feet. I always use cake flour, Soft as Silk, which I believe is about 7% protein. I would suggest putting a “dam” of buttercream around the raspberry filling so it doesn’t leak out. All was going well, smell delicious, they lifted perfectly, I opened the oven after 30 to see if the center would spring back, it didn’t. I’ll need more information before I can answer your question. Bakers' Plus white cake mix won't crack or crumble, so your cakes will be easier to produce with less scrap. Hi Karla. If you love this recipe as much as I do, please consider leaving a 5-star review. If so, I would think you’d need one full batch for each pan. Baker's Corner Funnel Cake Mix Kit With Pitcher Visit the Guru Store. Thanks! Thanks! How can I turn this cake into an almond cake? Double wrap in plastic and then a layer of foil. Help please! Are you replacing something with sour cream? 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! Any idea why? Wanted to get my poops a little taller, but didn’t want to overdose the kiddos with sugar either! 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. liveGfree Cake Mix. What about frosting. Thank you, Hi Eileen, I was looking for a good sugar free white cake recipe and came across your recipe and it seems to get fantastic reviews. So glad you enjoyed it and even better than you adapted it to your own recipes. For the second cake test I mixed half the egg whites into the batter as a liquid, and whipped and the other half of the whites and folded them into the batter. Well. Order it on Amazon today. But still, the taste is good! Your email address will not be published. (of course with proper internal structures) Also is it strong enough to hold fondant with either IMBC or Ganache. Now that you’ve made this recipe what should you do with the extra yolks? Omfgg help !! Make sure you’re whipping the egg whites to full peak. Also doing 2 tiers what icing/filling would you recommend? Just plastic wrap? Can you make this cake in chocolate as well if so when do I put the coco in it. Hi Daniella, yes, the butter may clump up a bit before adding the sour cream. The flavor was amazing! Use an oven thermometer to make sure your temperature is just right. I just use parchment, but I’m going to do some experimenting with how prepping the pan can change how the cake rises. I suggest you make 1 1/2 times the recipe for a total of six layers since you want 6 different colors. I’m thinking that’s where the problem occurred. The cakes do settle after they come out of the oven (see photos) but should not collapse to 1″ thick. My Vanilla Butter Cake recipe has extra yolks, which gives that cake great moisture, great flavor and a lovely pale yellow crumb. $15.75. I’ve baked your cake a number of times as I love it. Usually yogurt (curd in India) is used, sometimes even mashed ripe bananas. Thoughts? This is the best vanilla cake ever and I’ve looked for SO long and had SO many recipes fail. There was a lot of shrinkage and one of the cakes broke in half while I was moving it to the cake rack. OOop, thanks for the heads-up Tammi. Thank you! Thank you! Aluminum foil? Thank you! Is this recipe easily adapted to making cupcakes? Start checking at about 25 minutes and when the center of the cake springs back when pressed, it’s done. Wedding Cake. 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. Hi Angela, yes you can use yogurt. Thinking to use this as cupcakes next. The cake is also very wet no matter how long i bake it. Thanks for the feedback. You can get the recipe for Ermine Frosting in my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics . I’ve made 6-layer cakes plenty of times and never used straws for support. I have only made this one. Thanks for stopping by – enjoy your stay. But that’s me. Thanks! Otherwise, just watch the cake in the oven. Your email address will not be published. If possible, it’s best to store them at room temperature. Consider the altitude of where you live and adjust baking instructions accordingly. Thanks for the feedback. Most of the yellow color in a vanilla cake comes from the egg yolks. Hope that makes sense. My daughters family tried the cake the second night and found the same thing. I made cupcakes (made 22) and topped with a champagne buttercream for the adult, and traditional buttercream for the kiddos! I think it will be my new favorite! That should make it easier to mix. Directions: If making white choc mud, gently melt white chocolate and vegetable oil together and allow to cool. Perfect for all your cake needs, from cupcakes, to sheets to layers. I bake two cakes and split them to make 4 layers. So the layers end up being about 1 to 1 1/2″ tall. Did you put the cupcakes in the refrigerator in-between? If it springs back the cake is ready. I love the flour based frosting (Ermine). 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’ve made a lot of cakes but obviously this is my first wedding cake. Will you be transporting it to another location? Other Cake Baking Tips. I ended up making a second batch cause I was unhappy with the first batch. Am I supposed to use leavening? Make sure you’re creaming the batter for the full 3-4 minutes after the butter is added to the flour. One other note on the egg whites, if you see in the recipe video the whites hold a peak but are not stiff and dry looking. Now, hoping you can help me out. I love to fill and ice Velvety Soft White Cake with snow-white Ermine Frosting. Personally, I would make either 1/2 or 2/3 of the recipe and bake it in two or three 6″ pans to get a similar height for the finished cake. I baked 30 minutes (max as directed), toothpick came out clean, cooled 20 minutes, took out of pans and the middle thirty percent or so of the cake was complete goo. This site uses Akismet to reduce spam. The cake was so tender, no crumbs, absolutely delicious. The egg whites shouldn’t be a problem. 15.9 oz. I followed everything to the T. 🙁. Room temperature butter is between 65°F and 70°F. Would you mix the two on the same cake? HI,  I’m Mira! 1/4 c Baker's Corner Light Brown Sugar; 4 c Baker's Corner Confectioners Sugar; 1 tsp. 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). Thanks expert!! Try adding a few drops of food coloring to your white cake batter to make rainbow cupcakes! It makes for such a pretty cake. Do I need to change the baking time? One adjustment I made was adding about half a tablespoon of almond extract along with the tablespoon of vanilla. The cake was so soft and moist and delicious! I haven’t baked this specific recipe as cupcakes, but I have made cupcakes with the vanilla cake that was the base for this recipe with good results. Don’t over fold the batter when you add the whipped whites. Is it possible to use your cake recipe using four 6″ x 2″ pans? Extra White Gold Gluten Free Biscotti . I love that! The flavor is amazing! See ingredients, nutrition, and other product information here. 1 box Baker's Corner Strawberry Gelatin Mix . 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. It turned out perfectly and without straws for support, thank you so much! I don’t specifically have milk chocolate frosting recipe, but you can flavor Italian Meringue Buttercream with melted milk chocolate. But I do have a recipe for Chocolate Butter cake that is really good. To adapt my Vanilla cake to become a White Cake, obviously, I would start with the eggs. I looked up your recipe from my iphone and the sugar was not listed in the ingredients (although I could see the video from ther which I cannot see from my laptop). You’ll always find me with a steaming cup of super sweet black tea. Bakers Corner supplies baking ingredients, tools, sugar-art and more to assist you in baking your masterpiece. My only problem was I felt like my cake didn’t rise as well as it should have. Or leave the same measurements and just make an extra layer instead of splitting? Hi! Hi Sabrina – there is a slideshow showing the cakes in the pan after they come out of the oven. I love Italian Meringue Buttercream with it. Absolutely! Thanks so much for the recipe! I like to use raspberry preserves as a cake filling. I am using cake flour with 9% protein. Hi Karen, I’m sorry that I don’t have any expertise in high-altitude baking. Thanks. If your yogurt is thin you might want to let it sit in a strainer or cheesecloth to get rid of some of the extra liquid. It was a hit! I don’t need four layers. This is my go-to cake recipe almost every single time I make a cake. If having a specific cake size is important, that’s the perfect solution, Sneha. Happy New Year! How to make Easy Strawberry Cake Mix Cookies. 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. Yeah, when I say shrink, mine shrank about one inch from the pan and broke the crust really badly. Mine always end up pretty level without a hump in the middle. Dip the cup into the flour and sweep away the excess. I have 9” pans. If you’re only using the buttercream on the outside of the cake 1 batch will probably be enough. I’m sure my husband would adore the left over cupcakes! I’ve edited the recipe a few times and must’ve missed the gram weight. But my question is, what are your suggestions on adjusting temp and baking time for larger sized cake pans?? I have several chocolate cake recipes. By using the reverse creaming technique you'll get a white cake with a tender and moist crumb. How to convert that basic boxed cake mix into a moist, delicious bakery cake in minutes! Why did my cake deflated after I took it out of the oven? Hope that makes sense. Thanks so much for sharing your recipe and expertise! 1 cup boiling water 1/2 cup cold water 1 box Baker's Corner Instant Vanilla Pudding Mix . And if I can get this picture correct I’ll show you how they turned out. Tell me how it turns out! Are you tinting the batter? Hi Rhonda. I’m planning to use this recipe for a wedding cake I’m making and would like to bake the layers ahead of time. If you watch the video you can see that the whites are not super fluffy since there’s a good amount of sugar in them. Thanks so much, Susan. They came out very flat. Whipping egg whites has the same effect as cooking whites- the proteins unfold, reattach and trap water. I’m definitely going to try it with the butter. Oh, thanks for catching that. I would add it additionally, not instead of any of the ingredients. I am so looking forward to your book release! Thanks for reading!! Hi Tessa. Hi Mel. bakers corner-classic-white-cake-mix nutrition facts and nutritional information. For the 3 layer cakes fill one of the pans with the normal amount of batter and the other with half as much. With the proper ingredients and mixing technique you can make a great White Cake at home, from scratch. Thanks so much for the feedback, Deborah! 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