Finally!! a recipe for a moist cake! actually love it. They all says are moist, when is not. Also I love that does not have oil, doesn't like the color n the outcome of a cake with oil. 👏🏻👏🏻👏🏻👏🏻👏🏻. Thanks for sharing ❤
Sugar & Sparrow Vanilla Cake Recipe: Wet Ingredients: • 1 Cup (2 Sticks) Unsalted Butter (Room Temp) • 3 Whole Eggs (Room Temp) • 1/2 cup full fat sour cream (Room Temp) • 1 & 1/4 cups of whole milk (Room Temp) • 1 Tbsp Pure Vanilla Extract Dry Ingredients: • 2 & 3/4 cups sifted cake flour • 2 & 1/4 tsp of baking powder • 1/2 tsp baking soda • 1 & 1/2 tsp kosher salt • 1 & 3/4 cups white granulated sugar Instructions: 1. While wet Ingredients are coming to room temperature (about an hour), measure out and whisk together cake flour, baking powder, baking soda, and salt; set aside. Grease or line cake pans. Preheat conventional oven to 350 degrees Fahrenheit. 2. Whip room temp butter with the paddle attachment for about a minute on medium power. Scrape down the bowl and attachment before adding 1 & 3/4 cups of white granulated sugar. Cream them together on medium for exactly 2 minutes (until light and fluffy). Do not overmix. 3. Turn the mixer to low and add eggs one at a time, ensuring each one is pretty well incorporated before adding the next. 4. Turn off mixer and add sour cream and vanilla extract. Then turn mixer on high for 1 full minute, then turn off and scrape bowl and attachment. 5. (Optional): You can put your whisked dry ingredients onto a piece of parchment paper large enough to hold it so that you can add all of them at once more easily. 6. With the mixer on low, add all the whisked dry ingredients to the bowl and wait until they just start to come together. 7. When they've just started coming together, add the whole milk all at once in a steady stream. Let the mixer run on low for about 15 more seconds after the milk is added but no longer. Do not overmix. 8. Shake off the paddle attachment and give a few stirs with a spatula to make sure there are no major lumps or ribbons of flour. 9. Pour and divide evenly into prepared cake pans (3 6inch round) and bake in preheated oven for 30 to 35 minutes. Cakes will be golden brown and spring back to the touch when done. I haven't made this yet but I'm super excited to try! I made a little written recipe for ease of use to myself and to buy ingredients so I thought I'd share. I'll update when I've actually tried it!
Thank you! I totally agree on the funfetti. The best part about this recipe is you can just add 2/3 cup of rainbow sprinkles to the batter and you've got yourself vanilla funfetti deliciousness!
I just made this for my sons bday. It was delish but was not able to use it because it crumbled when I took it out of the pan. Forgot to grease the pan! I will be making cake pops instead lol
Oh no! I'm so sorry you forgot to grease the pan. I'm proud of you for coming up with a solution and making cake pops though! Hopefully you can make this cake again someday :) glad you love the recipe!
I only have 2 6 inch cake pans, but they are 3 inches deep; has anyone tried to bake off deeper layers and then torte them into a 4 layer cake? I understand that they would have a longer bake time, and I do have cake strips to help with doming.
Hi there! Are you refrigerating the cake layers individually? Or does that cake seem dense after decorating/refrigerating a fully decorated cake? Let me know what your process is and I can see what may be happening.
Hey Whitney, I love your videos! I’ve binge watched almost all of them. I was just wondering how long you leave your cakes to cool in the pan before transferring to a wire rack to cool completely? Thanks for your help!
Hi Lisa! So happy you're loving my videos. I leave my cakes in the pan for about 5 minutes before turning them out to cool on a baking sheet (or wire rack).
WowWOwWOW Love it! Can I make this cake and your One bowl perfect chocolate cake to make a extra tall cake mix. layer chocolate cake and vanilla cake with a custard cream in the layer and buttercream on the out side. Could that work 🤔
That sounds so delicious, Angie! You could absolutely make some layers of this recipe + some layers of the chocolate cake recipe and fill/stack them. Here's a good tutorial on how to fill and stack cakes: sugarandsparrow.com/fill-and-stack-cake-layers/ and if you're planning on making it super tall, here's a good video on how to make it structurally sound: ruclips.net/video/7Wi6IRWItnI/видео.html
Hi Whitney, I have a stand mixer but i don't have the paddle attachment, will this recipe and the buttercream one still work with the whisk attachments? Amazing videos btw!
Thanks so much for the kind words about my videos, Emma! The reason I love the paddle attachment for making buttercream is that it doesn't incorporate too much extra air. The whisk attachment will work, but you may end up with more air bubbles in the buttercream than you would with the paddle attachment. Hope that helps!
Hi there! This recipe does work for cupcakes and will yield about 36-40 cupcakes. If you want to make a smaller batch this is the same recipe, only scaled down to make 24 cupcakes: sugarandsparrow.com/vanilla-cupcake-recipe/ the conventional oven temp will be the same (350F) and I'm not sure about fan assisted sine I've never used a fan assisted oven before. You may need to research how to adapt a recipe with a fan assisted oven if that's what you're using.
@@SugarandSparrow thanks you.. I am glad to know new information.. and this time my cake has carmalisation on top.. what could be the reason ? Thanks in advance
Hi there! The best sub for the sour cream is full fat greek yogurt. The purpose of adding it is to make it extra moist, so just keep in mind that if you omit it completely the cake won't be as moist. Hope that helps!
Hi there! I don't yet, but that's next on my list! In the meantime, here is the recipe for my favorite vanilla buttercream: sugarandsparrow.com/vanilla-buttercream-recipe
Hi there! I haven't tried an eggless version of this recipe but I do have a vegan vanilla cake that you could use as an alternative: sugarandsparrow.com/vegan-vanilla-cake-recipe/
Hi Willis! For 9 inch pans I would use this Funfetti Cake recipe and omit the sprinkles (it's the same vanilla cake recipe base, but makes more batter): sugarandsparrow.com/funfetti-cake-recipe/
I'm planning on making a video for my chocolate cake recipe soon but in the meantime, here's the recipe: sugarandsparrow.com/chocolate-cake-recipe/ it's a one-bowl cake recipe and super easy to follow!
Finally!! a recipe for a moist cake! actually love it. They all says are moist, when is not. Also I love that does not have oil, doesn't like the color n the outcome of a cake with oil. 👏🏻👏🏻👏🏻👏🏻👏🏻. Thanks for sharing ❤
I was panicking that I couldn't find this video this year.. you are my savior this time of the year.. !! Hope wifey would love it this year AGAIN!!
Sugar & Sparrow Vanilla Cake Recipe:
Wet Ingredients:
• 1 Cup (2 Sticks) Unsalted Butter (Room Temp)
• 3 Whole Eggs (Room Temp)
• 1/2 cup full fat sour cream (Room Temp)
• 1 & 1/4 cups of whole milk (Room Temp)
• 1 Tbsp Pure Vanilla Extract
Dry Ingredients:
• 2 & 3/4 cups sifted cake flour
• 2 & 1/4 tsp of baking powder
• 1/2 tsp baking soda
• 1 & 1/2 tsp kosher salt
• 1 & 3/4 cups white granulated sugar
Instructions:
1. While wet Ingredients are coming to room temperature (about an hour), measure out and whisk together cake flour, baking powder, baking soda, and salt; set aside. Grease or line cake pans. Preheat conventional oven to 350 degrees Fahrenheit.
2. Whip room temp butter with the paddle attachment for about a minute on medium power. Scrape down the bowl and attachment before adding 1 & 3/4 cups of white granulated sugar. Cream them together on medium for exactly 2 minutes (until light and fluffy). Do not overmix.
3. Turn the mixer to low and add eggs one at a time, ensuring each one is pretty well incorporated before adding the next.
4. Turn off mixer and add sour cream and vanilla extract. Then turn mixer on high for 1 full minute, then turn off and scrape bowl and attachment.
5. (Optional): You can put your whisked dry ingredients onto a piece of parchment paper large enough to hold it so that you can add all of them at once more easily.
6. With the mixer on low, add all the whisked dry ingredients to the bowl and wait until they just start to come together.
7. When they've just started coming together, add the whole milk all at once in a steady stream. Let the mixer run on low for about 15 more seconds after the milk is added but no longer. Do not overmix.
8. Shake off the paddle attachment and give a few stirs with a spatula to make sure there are no major lumps or ribbons of flour.
9. Pour and divide evenly into prepared cake pans (3 6inch round) and bake in preheated oven for 30 to 35 minutes. Cakes will be golden brown and spring back to the touch when done.
I haven't made this yet but I'm super excited to try! I made a little written recipe for ease of use to myself and to buy ingredients so I thought I'd share. I'll update when I've actually tried it!
Do you have the ingrediënts in grams
We loved this recipe the cake is so tasty and fluffy thank you for sharing it.
Yay! So happy you loved this recipe as much as I do!
I can watch your videos for days. Thank you for all this useful information!
Aw thank you, Noor! So happy to help!
Thank you so much for sharing! I’m so excited to try this! This will be my next cake adventure! 💞💞
Can't wait for you to try this, Amy! It's my absolute fave!
Your video presentation is excellent!
Thank you so much! That's really kind :)
Looks delicious!vanilla funfetti is my most favorite flavor of cake everything is better with sprinkles.😋😄💜
Thank you! I totally agree on the funfetti. The best part about this recipe is you can just add 2/3 cup of rainbow sprinkles to the batter and you've got yourself vanilla funfetti deliciousness!
I just made this for my sons bday. It was delish but was not able to use it because it crumbled when I took it out of the pan. Forgot to grease the pan! I will be making cake pops instead lol
Oh no! I'm so sorry you forgot to grease the pan. I'm proud of you for coming up with a solution and making cake pops though! Hopefully you can make this cake again someday :) glad you love the recipe!
Do you ever add syrup before frosting your cakes? Pros and cons?
Can you substitute buttermilk for the sour cream?
I only have 2 6 inch cake pans, but they are 3 inches deep; has anyone tried to bake off deeper layers and then torte them into a 4 layer cake? I understand that they would have a longer bake time, and I do have cake strips to help with doming.
Love it
What is the height of the baking mould ? Is it 5 cm tall?
It's delicious!😋😍
Yay! So happy you love this recipe!
Hi why is my cake so dense after refrigerated? I followed your recipes exactly. Thank you x
Hi there! Are you refrigerating the cake layers individually? Or does that cake seem dense after decorating/refrigerating a fully decorated cake? Let me know what your process is and I can see what may be happening.
Please tell meet the numbers on your KitchenAid mixer for the speeds that you consider to be "high" and "med-high." Thanks!
Could I substitute Greek yogurt for sour cream?
Yes you can! Just make sure it's full-fat Greek yogurt.
ive been making the funfetti version and i dont know why the butter and sugar didnt cream and become fluffly like yours :(
Hey Whitney, I love your videos! I’ve binge watched almost all of them. I was just wondering how long you leave your cakes to cool in the pan before transferring to a wire rack to cool completely? Thanks for your help!
Hi Lisa! So happy you're loving my videos. I leave my cakes in the pan for about 5 minutes before turning them out to cool on a baking sheet (or wire rack).
Hi Whitey! That cake looks absolutely yummy :3
Thanks so much!
How do you get the pink gradient color at 0:20
WowWOwWOW Love it! Can I make this cake and your One bowl perfect chocolate cake to make a extra tall cake mix. layer chocolate cake and vanilla cake with a custard cream in the layer and buttercream on the out side. Could that work 🤔
That sounds so delicious, Angie! You could absolutely make some layers of this recipe + some layers of the chocolate cake recipe and fill/stack them. Here's a good tutorial on how to fill and stack cakes: sugarandsparrow.com/fill-and-stack-cake-layers/ and if you're planning on making it super tall, here's a good video on how to make it structurally sound: ruclips.net/video/7Wi6IRWItnI/видео.html
By the way, is your book on Amazon. I would buy it just to say thank you!!
Hi Whitney,
I have a stand mixer but i don't have the paddle attachment, will this recipe and the buttercream one still work with the whisk attachments?
Amazing videos btw!
Thanks so much for the kind words about my videos, Emma! The reason I love the paddle attachment for making buttercream is that it doesn't incorporate too much extra air. The whisk attachment will work, but you may end up with more air bubbles in the buttercream than you would with the paddle attachment. Hope that helps!
Thank you for this recipe. Since the sour cream will make it soft and fluffy, would it be able to take the weight of ganache/frosting and fondant.
Hi there! Yes - this recipe will definitely withstand the weight of ganache/frosting and fondant. It's soft and fluffy but still dense enough :)
Has anyone tried this in high altitude? All my cakes fall, I have tried receipes for high altitude and they still fall. HELP!!!!!
Hi,
Do you bake the vanilla Cake at 350 degrees, Fanforced or Conventional.
Hi there! I bake at 350ºF in a conventional oven
Can i use this recipe for cupcakes? If so, what will be the temperature(with fan or without) and how many cupcakes will it give?
Hi there! This recipe does work for cupcakes and will yield about 36-40 cupcakes. If you want to make a smaller batch this is the same recipe, only scaled down to make 24 cupcakes: sugarandsparrow.com/vanilla-cupcake-recipe/ the conventional oven temp will be the same (350F) and I'm not sure about fan assisted sine I've never used a fan assisted oven before. You may need to research how to adapt a recipe with a fan assisted oven if that's what you're using.
Hi love, why you are not adding oil to this recepie? Curious to know.. thanks.
Hi there! I don’t add oil to this one because the sour cream gives it plenty of moisture + the butter base makes it nice and fluffy already.
@@SugarandSparrow thanks you.. I am glad to know new information.. and this time my cake has carmalisation on top.. what could be the reason ? Thanks in advance
@@Gsgsz Hi there! Is it my recipe? If so, it's totally normal for it to brown very slightly on top as it bakes.
Hi! Which brand of pans do you use? Are they anodized?
Hi there! I use these Wilton cake pans: amzn.to/31lsgmy they are aluminum but I don't believe that they are anodized.
Hi. What can i substitute sour cream? Or can i skip it?
Hi there! The best sub for the sour cream is full fat greek yogurt. The purpose of adding it is to make it extra moist, so just keep in mind that if you omit it completely the cake won't be as moist. Hope that helps!
@@SugarandSparrow thank you so much for the reply! I'll try this later 😘
Can I ask, how deep are your cake pans, please?
They are 2 inches deep
Hi,
Do you have a video tutorial on how to make buttercream?
Hi there! I don't yet, but that's next on my list! In the meantime, here is the recipe for my favorite vanilla buttercream: sugarandsparrow.com/vanilla-buttercream-recipe
Thankyou for sharing.
Hi!! Can we skip eggs for this recipe ?
Hi there! I haven't tried an eggless version of this recipe but I do have a vegan vanilla cake that you could use as an alternative: sugarandsparrow.com/vegan-vanilla-cake-recipe/
@@SugarandSparrow thanks so much 💚
Do you have a recipe for 9 inch pans?
Hi Willis! For 9 inch pans I would use this Funfetti Cake recipe and omit the sprinkles (it's the same vanilla cake recipe base, but makes more batter): sugarandsparrow.com/funfetti-cake-recipe/
Do you have instructions for a chocolate cake?
I'm planning on making a video for my chocolate cake recipe soon but in the meantime, here's the recipe: sugarandsparrow.com/chocolate-cake-recipe/ it's a one-bowl cake recipe and super easy to follow!
This cake is absolute perfection! I used farmhouse eggs and it made it dreamy. Thank you for sharing!
@@pieceocake0926 So happy to hear that you loved the recipe!
Sour cream can replace Greek yogurt?
Plain yogurt can be used in place of the sour cream in this recipe