My search never seems to end for the perfect vanilla cake. I’ve been on a mission for quite some time. Now that I’m making more cakes, it’s been in the back of my mind. I think I’ve found the perfect vanilla cake recipe and then I don’t like it.
Vanilla (or white) cake is a nemesis for many a cake bakers. The problem with vanilla cake recipes, is that it all too often they comes out dense and dry. Why this is, is a mystery to me. I love my other flavors of cakes. My chocolate cake I could eat all day long. My carrot cake--OH to die for. Both my chocolate cake and carrot cake have won first prize at the Ventura County Fair! I’m super proud of that. More on that on another post.
Back to my vanilla cake. I’m looking for a vanilla cake that has great flavor and a soft crumb that also holds up nicely. This past couple of weeks I’ve tried a few different recipes. Here’s one that I baked today. Don't mind the few crumbs that are coming off the cake. It just means it's super moist and that's a good thing.
What makes a perfect vanilla cake? Is it the addition of buttermilk? extra vanilla?, oil? Do you mix it for a long time or do you not mix it? It’s more scientific than you would think. Again, why just vanilla cake? I couldn’t tell you. I just know that we bakers have banged our heads against the wall more than once, when it comes to vanilla cake.
Here is the cake all frosted and decorated. I love the beautiful flower on top and the sprinkles.
Mary Liz, baker of all things good.