super moist vanilla cake recipe epicurious

Instant Clearjel allows the cake to retain more moisture. This can add a nice rise to your cakes, and it doesn't affect the flavor.Ĭream of Tartar stabilizes the whipped egg whites and amplifies their beaten volume. I’m a big fan of Braum’s buttermilk as it's A2 milk and I just think it makes the best cakes (I’m not affiliated with them, I just like their products).Īpple Cider Vinegar reacts with baking soda to create more air bubbles in your cake batter.

I use buttermilk in all of my cake batters, and I never substitute it. I talk about this vital cake ingredient in Seven Secret to Baking Incredibly Moist Cake Every Time. Corn syrup adds sweetness, but I use just enough in my cake recipes to enhance the texture of my cakes and frostings.īuttermilk is key to a moist cake. Most corn syrups nowadays do not contain high fructose, and that's what I look for when I purchase it. I leave my salted butter out the night before I plan to bake with it so that I am never waiting on it to get to room temperature (just make sure it doesn’t get too hot on a summer day).Ĭorn Syrup can sometimes get a bad rap, but I’m not talking about the high fructose kind.

Unlike unsalted butter, salted butter can be left out at room temperature to soften. I know that a lot of bakers and chefs recommend unsalted, but a little salt (aka flavor ☺️) never hurt any of my cakes-When you're adding a lot of butter to your cake and buttercreams, you can be comforted knowing it's already going to provide a delicious and flavorful buttery taste. Here are a few important vanilla almond cake ingredients that I would not recommend substituting in this cake: Vanilla Almond Cake Recipe IngredientsĪll my cakes have the same core ingredients. Plus the extra buttery almond flavor really sets it apart from a typical white cake or vanilla cake. I think the surprising part about this cake is the texture-it is soft and light, and yet rich and moist all at the same time. You’ll want to check out the post linked above for more details on each step.Vanilla Almond is the perfect wedding cake flavor, but it will also be a true crowd-pleaser for repeat birthday and special event cakes. To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.Don’t overmix your cake batter once you add the dry ingredients.Spray your pans with nonstick spray and line with parchment paper.Preheat your oven for 30 minutes prior to baking.The texture and flavor in this cake is so delicious and I’m so excited for you to try it! CAKE MAKING TIPSĭon’t forget to follow my go-to tips for getting your cakes to rise and bake well: And it also has a slightly stronger vanilla flavor to it as well. It’s a little more moist, in my opinion, than my original version. In this updated Confetti Cake recipe, the cake is more of a vanilla cake than a white cake. Confetti CakeĪs I’ve been working on my cookbook (to be released later this year), I made a few changes to this recipe to make it even more memorable and delicious. As I’ve remade this cake over the years, I just kept thinking, I need to try this one again. However, I’ve always felt like it could be better.

It’s super light and fluffy, and reminds me of my childhood. In this first version of my Confetti Cake, I used my Classic White Cake and Vanilla Buttercream as the base. I originally posted it as my Fourth of July Funfetti Cake, and grew to love it even more! I loved it back then, but a few years ago came up with my own recipe. Like many of you, I grew up on the boxed version of this cake. Since the day Pillsbury came out with their hugely popular Funfetti Cake back in the 1950’s, it’s been a favorite for generations! What’s not to love? Vanilla cake, vanilla buttercream and lots of sprinkles! I’m not sure there’s anything more classic or more nostalgic than a classic Confetti Cake. Confetti Cake – moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Super moist vanilla cake recipe epicurious