This was one of the absolute best videos I’ve seen in a long time. The quality of the video was very good, her voice was clear and consistent, and the recipe was easily to follow. There was no irritating music, incessant talking in unrelated subjects, and the video was under 5 minutes. Job well done!
Lee McLaurin That's because she didn't. Lol. All she said was that vanilla extract will change the color. She didn't give the option to use a clear vanilla extract like E. Myers did. I don't know why she claims she said it in the video. Lol
i agree - she is simple to the point, explains the reasoning on how ingredients interact with each other -so you know how important a technique or ingredient is, and then - you know what parts you can tweak to your liking !
I've made this before. It's perfect. I do use regular vanilla extract. I dont care about the color being perfect all that much. I'll be making it again for my birthday in 2 weeks lord willing.
I am buying a mixer because of you Stay at a Home Chef! I can’t wait to make this cake, coconut, and the pineapple cake for my husband. I hope eventually I can bake as effortless as you. Love your videos. You are a true lady.
I if you want the cakes to come out a bit flatter on top make sure the batter on the outside circumference is higher than the middle when you put it in the pans. 27 minutes on Convection Bake was just right, and tastes great! Thank you for the video.
I love your channel, just stumble upon it. I have a few years on you, let me say , I would highly recommend your channel. I will explain why: you are very thorough and easy to follow and understand. My cake baking has always been just so so. I can visualize myself baking this cake and it looking as good and tasteful as yours! Thanks from those of us who are never too old to learn.
I came looking for this after making the most amazing chocolate cake for the 100th time and just had to see if you had the perfect white cake and holy moly is it seriously the most amazing white cake I’ve ever made from scratch 😍 I added 1 1/2 tsp almond ext and 1/2 vanilla and it’s so good.
When I was young I only wanted chocolate. I did not find out what I was missing until only a few years ago! The only "white" cake I had really liked was this bisquick cake my granny used to make. She would usually frost it with Jiffy white or homemade and put maraschino cherry juice in it! Yum. But I had the most delicious white cake and white frosting at the hospital where my daughter gave birth to all 3 of her kids. (She was born there too but I never had the cake back then)Anyway this looks so much like it I hope its the same recipe they used. And the buttercream is the way my mama and granny taught me many many years ago! Thankyou for your lovely videos.😍🎂
Fatima Surve you can use regular flour instead of cake flour but you will want to add corn starch to it. Here’s a link: sallysbakingaddiction.com/cake-flour-substitute/
As usual i always say you are the best in baking. Chef you won my heart with your extraordinary baking talent. Your White cake recipe is really delicious. I thankful to you for sharing such mouth melting recipes with us. You are the best CHEF and i really mean it. You are cool, awesome, superb.
Yumminess! Yay! Thank you so much for this recipe. I made half of your recipe and just tweaked it a bit by first, whisking the egg whites by themselves, with a fork, until they were just a bit frothy, before adding the milk mixture to them, and by "milk mixture", I mean that I put about 1/8 cup of heavy cream into a separate measuring cup for the milk, and then added enough milk it, to equal 3/4 cup (in order to bring the milk fat ratio up for my 2% milk) and I added about 1/8 teaspoon more salt. The "tweaker" in me wanted to add more sugar, and put in less almond extract, because I thought it would need to be sweeter, and I thought that one teaspoon of almond extract (in my halved recipe) would be too strong of an almond flavor, but I decided that (other than adding heavy cream and a bit more salt), I was going to stick to the recipe, pray, and just see how it turned out. I poured the batter into cupcake tins, using baking cups to line the pans. I baked them for 20 minutes. Again, I was skeptical, because they hadn't risen much. I had filled each cup halfway. I let them sit in the pans for 5 minutes, like you suggested for the cakes. Then I put them onto wire racks to cool. Then I tried one. Yummy! They are what you say they are. The crumb is perfect. I love the almond flavor -- it is the perfect amount. I like the slight crispiness to the top of the cupcake. I had considered frosting them, if they had not been sweet enough, but now, I'm going to leave them as they are -- because they're perfect as they are. Thanks again!
I love your videos..thank you I have three teenage boys always staring me down for me to make them something sweet. Your videos have made my life much easier!
I am writing this, as this cake bakes in my oven. After tasting the batter... (Yeah yeah raw eggs, I know... I've been tasting batter my whole life and I've never been sick.) I have already written this recipe in my family cookbook, I am sure that it is going to be delicious! Thank you for your sweet video I can tell you're a lovely woman. Happy baking 😁
Just finished making this. I chose it because it has a little less sugar than other recipes I found. My cakes came out a lot thinner than the pictures on the video (because I had to improvised on pan sizes), but the cake is still soft and fluffy, and the crust has a great flavor and texture. I'm not a fan of too much almond, so I put 1 tsp almond and 1 tsp vanilla. It's still pretty white.
I just love your recipes. I’ve made your chocolate cake and coconut cake before and they were just delicious. And I plan to make this one soon for a birthday. I plan to add some strawberries to it 😀
Dear Stay@Home Chef. Cake turned super yummy, Soft fluffy. I don't know what took so long for me to search your channel on RUclips. My family is Happy..... I wish I can share picture with you !!! Thanks for teaching. I'm little emotional also as after plenty of trials I made "super amazing vanilla cake" ..... It's stunning marvelous
One of the few good food films. Photography, editing, content and presentation, great. Deliberate and fluent serving. Please note that the service is beautiful and graceful.
Awesome, Awesome, Awesome recipe!!! My cake came out so good!! Thank you!! The texture is to die for!!! I added extra vanilla to bring that extra flavor through.
You are my go to girl for cakes. Made your chocolate cake and wow wow wow! That cake definitely has enough frosting! My kids went nuts over the chocolate cake and this wedding cake.
I've made both your chocolate cake and white cake and they are the best cakes I have ever made. You aren't kidding about being the most amazing!! Thank you so much!
I used this recipe today. Came out pretty good. I only have one thing to add. That would be 1 to 2 Tablespoons of mayonnaise. My teenage son wouldn't finish his slice because it was too dry. Mayonnaise will keep it white and add moisture. Don't worry, you can't taste the mayonnaise after it's cooked.
Hey edward, If the cake is coming out too dry for you can also try cooking it for a little bit less time. That or you can double check your oven temperature with a thermometer to make sure it is cooking at the right temperature.
Excellent Suggestion! I have been baing cakes from scratch for over 40 years and my mother has a Hamilton Beach stand mixer that she has been using for over 62 years. It has seen plenty of use, my sister and I learned to bake using it and we never broke a bowl or bent a beater. Small appliances are just not made with that kind of quality any more and that stand mixer sold for $39.99 brand new!
I halved the recipe and added my sugar to the dry ingredients on accident. They were the BEST cupcakes I have ever made by scratch! A must keep recipe!!!! Thank you!!! ♥️♥️♥️
1:50 So as to not misinform anyone: In the US, true cake flour does not have any cornstarch in it at all; it is a very finely milled wheat flour made exclusively of soft wheat, so it has a lower gluten content (at 6-8%, depending on the brand) than all-purpose flour (which has 9-12%, again depending on the brand). Lower gluten content means a lower chance of forming tough and chewy cakes, because although gluten does provide the structure of baked goods, it also provides chewiness and elasticity. Cake flour is also always bleached, which alters the starches in the flour to more readily hold more fat, which is an inhibitor of gluten formation. These modified starches can also accept more liquid (water), which in turn allows for more sugar, another inhibitor of gluten formation. And the tight structure of this starch-fat-sugar matrix also allows the cake to rise higher. And of course, the bleaching of the flour also contributes to achieving a better whiteness in the cake color. The most common way to substitute cake flour is to take an equal amount of all-purpose flour and replacing some of it with cornstarch, to simulate the overall gluten content of true cake flour. However, because the two flours are milled differently, the DIY cake flour substitute will not have the same crumb as the true cake flour, and will also not rise as tall.
I know it's WHITE cake, but I made it with whole eggs (in my case I didn't mind the collor). Аnd.... . I' m so thankful for this recipe! I wish you all the best in your culinary journey! Hugs and greetings from Bulgaria. 🙏❤️😘
hello just wanted to say your chocolate cake is truly amazing the absolute best chocolate cake I've ever made this white cake unfortunately the person I'm making fors allergic to almond so I had to use vanilla extract instead I did a test cake did not rise it still tasted amazing though but they were still flat can you help in assisting what I did wrong possibly have to try the last one which would be the cake for the event don't want to mess it up and I also have to die one of the cakes pink for a reveal also I could have sworn I saw three sticks of butter in the bowl in your video which would make it a cup and a half maybe I'm wrong and possibly my eyesight is going LOL
Did you use cake flour?? Did you sift your flour?? One last Be careful how you measure your flour..If you just scoop and level off the flour will be compacted..(To much flour will be in each cup) Dry and could hinder rising.. Good luck
Hey @The stay at home chef, why didnt you show the cakes after they came out of the oven?? i was kinda disappointed :( , BTW i really liked your chocolate cake recipe it came out great , my husband loves it. thanks
Melissa Edwards yes thank you.. i though of the same thing, her recepies are great but of late shez made her videos extremely short which is fine but sometimes missing important things..
You see, unless it is a steamed caked, the finished baked product is naturally of a normal brown cake colour (sugar caramelizes), so it would be politically incorrect to show you a brown cake when she is pushing white cake. If you look closely, though, you will see the colour of the crust between the frosting and the inside of the cake.
Lol some of the comments youtubers get. It's a cake- it's dessert- I'd be mad if there wasn't sugar!!! This looks sooo good. I'm more of a yellow cake girl (+ chocolate icing!!) so please post more dessert recipes. IDK something about summer just makes me want to bake!! 😋🎂🍰🍮🍩🍪 Have a good weekend.
I have done this with white chocolate essens also used powdered egg whites, and its a white chocolate cake, I have done it also with the almost essens töö. Yummy Yummy.
Hello 💜 I am from Saudi Arabia , sorry about my language, l don't speak English very well, but I wanna to say , I love your recipe so much and I baked the chocolate cake, it's amazing I baked twice and i am so excited to make this cake today , because I trust you ❤️
Can I substitute salted butter for unsalted? Thank you in advance. I also appreciate the use of hand held mixer instead of the stand up and expensive ones 😉
You can make some alfajors (I really dont know if they have an english name) that are like cookies (but softers) with milk caramel (arequipe or cajeta in spanish) between two of them. They are super delicious. Sorry if my english isnt good at all.
Your cake looks light and moist and real delicious. looking to make a cake and cupcakes for my baby shower this July 1. Is it moist? 2. can I use solid vegetable shortening for frosting? 3. if I were to make cupcakes how many can I make and how long to bake? Your recipe is the best I have seen so far and I am trying out recipes which turned out dry!
Nashiha Fatima that's a good question I could do that but with the recipe just asking for egg whites I was wondering would adding the whole egg make a big difference
Mine also came out the same. This is her second cake recipe I made and it didn't come out great either. But, I've many other people cakes....they came out fine.
Ok..just made this cake (Jan. 31st, 2019)..cooled & torted..nice crumb, soft & moist, came out exactly as your recipe intended ( which is not always the case with these so-called "pro-bakers" who use industrial ovens)!..I will definitely keep this recipe in my repertoire for frosted & Ganache cakes. I am a 3D food artist by trade. So this recipe won't do for that, but will work perfectly for iced cakes. Mind didn't come out perfectly white, but that's because the butter I used caused that, which I will correct when next I make this batter. Tastes delish, and that's what matters most. Good 👍 job!
I have made your amazing chocolate cake, it turned out great . So simple yet so delightful! My children, friends and family just loved it . Thank you so much! I will try this amazing white cake . God blessed ! Following you from the Caribbean
hi I tried your cake today first time ever I baked a cake ,oh was amazing followed your every move ,I want to bake my wedding cake a 10 inch a 8 and a 6 ,but today im not sure I put enough in each I had all different sizes ,would I have to cook for longer if I fill my deep trays up ,thank you thanx christine
Hi..It's so amazing 😍 feeling 🤤🤤 I have one doubt. I want to make this cake for my friend's birthday. Is freezing needed for this cake to keep it for 10 hours before cutting. Does it melt otherwise?
I made this cake and it’s delicious but you know what I did differently? I added Oreo cookies inside,just crumpled some up in the batter it came out delicious
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
This was one of the absolute best videos I’ve seen in a long time. The quality of the video was very good, her voice was clear and consistent, and the recipe was easily to follow. There was no irritating music, incessant talking in unrelated subjects, and the video was under 5 minutes. Job well done!
For those of you that dislike the flavor of Almond extract, simply use clear Vanilla extract to retain the bright white cake batter.
Just keep in mind that clear vanilla is an artificial flavoring. Almond is pure.
I can't find where you said that in the video.
The Stay At Home Chef hello. what brand cake flour did you use?
Lee McLaurin That's because she didn't. Lol. All she said was that vanilla extract will change the color. She didn't give the option to use a clear vanilla extract like E. Myers did. I don't know why she claims she said it in the video. Lol
E. Myers iix
i agree - she is simple to the point, explains the reasoning on how ingredients interact with each other -so you know how important a technique or ingredient is, and then - you know what parts you can tweak to your liking !
Kailem Jones well no
She's selfish
I've made this before. It's perfect. I do use regular vanilla extract. I dont care about the color being perfect all that much. I'll be making it again for my birthday in 2 weeks lord willing.
I am buying a mixer because of you Stay at a Home Chef! I can’t wait to make this cake, coconut, and the pineapple cake for my husband. I hope eventually I can bake as effortless as you. Love your videos. You are a true lady.
Made it last night #success. Each night my husband asks “are you making something from your little chef channel tonight?” Lol it’s always a win!
I Thought He Married A Man
Abhineet Singh why? Are you gonna stone him if he is?
Yeah, what gives?
@TheCultLeader In Chief, no, dummy, he meant what he said...his HUSBAND. Now, back to the cake...
Omg who the hell cares if he's gay
I if you want the cakes to come out a bit flatter on top make sure the batter on the outside circumference is higher than the middle when you put it in the pans. 27 minutes on Convection Bake was just right, and tastes great! Thank you for the video.
I love your channel, just stumble upon it. I have a few years on you, let me say , I would highly recommend your channel. I will explain why: you are very thorough and easy to follow and understand. My cake baking has always been just so so. I can visualize myself baking this cake and it looking as good and tasteful as yours! Thanks from those of us who are never too old to learn.
Awww thank you!
I came looking for this after making the most amazing chocolate cake for the 100th time and just had to see if you had the perfect white cake and holy moly is it seriously the most amazing white cake I’ve ever made from scratch 😍 I added 1 1/2 tsp almond ext and 1/2 vanilla and it’s so good.
When I was young I only wanted chocolate. I did not find out what I was missing until only a few years ago! The only "white" cake I had really liked was this bisquick cake my granny used to make. She would usually frost it with Jiffy white or homemade and put maraschino cherry juice in it! Yum. But I had the most delicious white cake and white frosting at the hospital where my daughter gave birth to all 3 of her kids. (She was born there too but I never had the cake back then)Anyway this looks so much like it I hope its the same recipe they used. And the buttercream is the way my mama and granny taught me many many years ago! Thankyou for your lovely videos.😍🎂
Beautiful cake, just wanted to give you a heads up that McCormick's makes a clear vanilla extract.... :)
Lol I thought the same thing. I subscribed she is a really good cook and baker.
I believe it's imitation vanilla extract
Making this cake for my granddaughters 18th birthday this year it taste so amazing a family favourite in our house x
Hi! Just wanted to know if I can use flour in place of cake flour .can u show how to make white chocolate ganache.ur cakes r awesome.plse do reply.
Fatima Surve you can use regular flour instead of cake flour but you will want to add corn starch to it.
Here’s a link: sallysbakingaddiction.com/cake-flour-substitute/
As usual i always say you are the best in baking. Chef you won my heart with your extraordinary baking talent. Your White cake recipe is really delicious. I thankful to you for sharing such mouth melting recipes with us. You are the best CHEF and i really mean it. You are cool, awesome, superb.
Yumminess! Yay! Thank you so much for this recipe. I made half of your recipe and just tweaked it a bit by first, whisking the egg whites by themselves, with a fork, until they were just a bit frothy, before adding the milk mixture to them, and by "milk mixture", I mean that I put about 1/8 cup of heavy cream into a separate measuring cup for the milk, and then added enough milk it, to equal 3/4 cup (in order to bring the milk fat ratio up for my 2% milk) and I added about 1/8 teaspoon more salt. The "tweaker" in me wanted to add more sugar, and put in less almond extract, because I thought it would need to be sweeter, and I thought that one teaspoon of almond extract (in my halved recipe) would be too strong of an almond flavor, but I decided that (other than adding heavy cream and a bit more salt), I was going to stick to the recipe, pray, and just see how it turned out. I poured the batter into cupcake tins, using baking cups to line the pans. I baked them for 20 minutes. Again, I was skeptical, because they hadn't risen much. I had filled each cup halfway. I let them sit in the pans for 5 minutes, like you suggested for the cakes. Then I put them onto wire racks to cool. Then I tried one. Yummy! They are what you say they are. The crumb is perfect. I love the almond flavor -- it is the perfect amount. I like the slight crispiness to the top of the cupcake. I had considered frosting them, if they had not been sweet enough, but now, I'm going to leave them as they are -- because they're perfect as they are. Thanks again!
I made this tonight and it was a hit. It was the easiest cake I ever made. Moist and delicious :)
I love how short and sweet your videos are. You're a great cook!
Audrey Patino
jkossam
curtain
jjoscura
hi
Audrey Pati
umm have u seen tasty??
The best!!! By the time you watch a long video on how to make something, the time that you had to make it yourself is now gone.
I love your videos..thank you I have three teenage boys always staring me down for me to make them something sweet. Your videos have made my life much easier!
You are so welcome!
Thank you for this recipe! I’ve tried a couple other white cake recipes that fell sort of flat, literally and figuratively. Not this one!
Glad this one worked out for you!
I made a 3 tier cake last weekend and this cake was so moist. I had so many compliments about this cake.
This is my go to wedding cake recipe!
Certainly the crumb looks perfect on camera . The way your forks sinks into the cake makes me think it's super moist. A definite must try.
I followed the recipe exactly (cake flour, sifted, measured perfectly) and it was VERY dry :( I was so disappointed!
I am writing this, as this cake bakes in my oven. After tasting the batter... (Yeah yeah raw eggs, I know... I've been tasting batter my whole life and I've never been sick.) I have already written this recipe in my family cookbook, I am sure that it is going to be delicious! Thank you for your sweet video I can tell you're a lovely woman. Happy baking 😁
I love eating the batter😋
Just finished making this. I chose it because it has a little less sugar than other recipes I found. My cakes came out a lot thinner than the pictures on the video (because I had to improvised on pan sizes), but the cake is still soft and fluffy, and the crust has a great flavor and texture. I'm not a fan of too much almond, so I put 1 tsp almond and 1 tsp vanilla. It's still pretty white.
I made this cake for my daughter's birthday last year and she LOVED it. I am making it again this year per her request. Thank you!
you are welcome!
aww I'm so proud of Rachel she's done so well and works so hard
This video is old but gold.
Made this cake today, and it was just wow..thank u very much..
Hiii, did ur butter mixture turned out creamy or a little grainy? Would appreciate a fast reply! Xx
Mine was grainy i mixed it to be like in the video. MY CAKE WAS HORRIBLE
I love almond flavored desserts and this looks so delicious. Thank you for the recipe!
I just love your recipes. I’ve made your chocolate cake and coconut cake before and they were just delicious. And I plan to make this one soon for a birthday. I plan to add some strawberries to it 😀
I use Vanilla extract in clear white and it comes out tasting great 👍 I put in 3 whole eggs instead of just the egg whites.
Glad it worked for you (:
Dear Stay@Home Chef. Cake turned super yummy, Soft fluffy. I don't know what took so long for me to search your channel on RUclips. My family is Happy..... I wish I can share picture with you !!! Thanks for teaching. I'm little emotional also as after plenty of trials I made "super amazing vanilla cake" ..... It's stunning marvelous
I made this for Thanksgiving, it was soooooo delicious . Thank you so much for sharing your recipe with us.
Thx for the recipe! I added 2 yolks (cuz I don’t care about the color & wanted it richer), vanilla not almond, & choc chips. ☺️
Bella Rose 2 egg yolks on top of the 6 eggwhites?? Or 4 eggwhites and 2 full eggs??
@@nermeenhamada6447 wow
You are one of my favorite people. Tried your vanilla and choc cake recipes. Will give this one a try as well. Thanks...
Let me know what one you like most out of the three (:
This would make a beautiful tasting wedding cake
Made your cake splitting half the amounts listed. It came out perfect! Thank you.
I don’t normally comment! But I couldn’t help myself this was great! Thank you!
One of the few good food films. Photography, editing, content and presentation, great. Deliberate and fluent serving. Please note that the service is beautiful and graceful.
Awesome, Awesome, Awesome recipe!!! My cake came out so good!! Thank you!! The texture is to die for!!! I added extra vanilla to bring that extra flavor through.
Was it moist?
You are not Stay at home chef
you are staying in our heart kind of chef
Your “Matilda” chocolate cake is always my go to recipe and I can’t wait to try this cake recipe
You are my go to girl for cakes. Made your chocolate cake and wow wow wow! That cake definitely has enough frosting! My kids went nuts over the chocolate cake and this wedding cake.
Just found your channel and I'm hooked!😊 loving your cakes making one on my off day!!! Keep baking
I've made both your chocolate cake and white cake and they are the best cakes I have ever made. You aren't kidding about being the most amazing!! Thank you so much!
Samantha R How many sticks of butter did you use in the batter?
django unchained brought me here , honest to God. :)
-"one more moment doctor"
All that paper signing don't mean sht, you don't shake my hand
Me too !!
Just tried this recipe tonight since I'm snowed in. Very fluffy! I love it!
Thank you for sharing and explaining everything. Looks great!
You are welcome!
I used this recipe today. Came out pretty good. I only have one thing to add. That would be 1 to 2 Tablespoons of mayonnaise. My teenage son wouldn't finish his slice because it was too dry. Mayonnaise will keep it white and add moisture. Don't worry, you can't taste the mayonnaise after it's cooked.
Hey edward, If the cake is coming out too dry for you can also try cooking it for a little bit less time. That or you can double check your oven temperature with a thermometer to make sure it is cooking at the right temperature.
Excellent Suggestion! I have been baing cakes from scratch for over 40 years and my mother has a Hamilton Beach stand mixer that she has been using for over 62 years. It has seen plenty of use, my sister and I learned to bake using it and we never broke a bowl or bent a beater. Small appliances are just not made with that kind of quality any more and that stand mixer sold for $39.99 brand new!
just made these as cupcakes. Only used 1/2 the amt of almond flavor since i wanted a much milder flavor cake. Nice recipe. Thanks!
Music Mom How many cupcakes did the recipe yield?
How long did you bake them? I want to make it as cupcakes too
It makes 24 cupcakes. And it took around 20 min to bake but each oven is different just check on them
Sarah Lewis It makes 24 cupcakes. And it took around 20 min to bake but each oven is different just check on them
I made this with caramel sauce and cream. It is delicious thank you.
HERES A TIP FOR EVERYONE!
You could also use CLEAR VANILLA EXTRACT,, instead of almond extract!
Or dilute the vanilla extract with a few drops of water :')
I don’t mind the specks from scraping a vanilla bean; I prefer them over the brown vanilla extract. (I’ve never seen clear vanilla extract!)
Kat Levasseur. Sometimes I prefer it, it's fun to switch it up. 😍
Thank you so much for posting the ingredients and quantities and getting to the point. Love your videos and your cakes are delicious. 🤗🤗
If i would like to use the whole egg, how many can i use for this recipe?
Thanks...looking to make this for my one year old smash cake in a month :-)
I halved the recipe and added my sugar to the dry ingredients on accident. They were the BEST cupcakes I have ever made by scratch! A must keep recipe!!!! Thank you!!! ♥️♥️♥️
1:50 So as to not misinform anyone: In the US, true cake flour does not have any cornstarch in it at all; it is a very finely milled wheat flour made exclusively of soft wheat, so it has a lower gluten content (at 6-8%, depending on the brand) than all-purpose flour (which has 9-12%, again depending on the brand). Lower gluten content means a lower chance of forming tough and chewy cakes, because although gluten does provide the structure of baked goods, it also provides chewiness and elasticity. Cake flour is also always bleached, which alters the starches in the flour to more readily hold more fat, which is an inhibitor of gluten formation. These modified starches can also accept more liquid (water), which in turn allows for more sugar, another inhibitor of gluten formation. And the tight structure of this starch-fat-sugar matrix also allows the cake to rise higher. And of course, the bleaching of the flour also contributes to achieving a better whiteness in the cake color. The most common way to substitute cake flour is to take an equal amount of all-purpose flour and replacing some of it with cornstarch, to simulate the overall gluten content of true cake flour. However, because the two flours are milled differently, the DIY cake flour substitute will not have the same crumb as the true cake flour, and will also not rise as tall.
How much cornstarch should I substitute in regular flour
@@MsHollywood126Replace 2 tablespoons in each cup of all-purpose flour with cornstarch!
If it doesn't rise as high using AP flour with cornstarch, should you increase the Baking Powder?
You are the best Chef on youtube.
Wow, thank you!!
I made this today, reduced the sugar and it turned out excellent. Thank you for sharing the recipe.
Is it moist?
@@elias-mygodisyhwh3350 yes, just don't over bake it
@@katherinechan5275 thank you! I tested it with some strawberry flavor. My family loved it, I think I will use this recipe for my cupcakes.
@@elias-mygodisyhwh3350 you're welcome. Thanks to The Stay At Home Chef for the recipe. Next time I'll try adding some lemon juice / flavor 😊
I used your recipe chocolates cake and it come out nicely , the cake was perfect. Thank you so much for sharing your recipe with me.
Couldn't you use clear vanilla and almond extract? Looks great I want to try it out.
Worth a try!
Always my favorite...white cake...thank you!
I made your chocolate cake some months ago and it turned out amazing!! Definitely going to try out this one as well! :))
How did it turn out? I’ve been looking for a good cake recipe
I love that almond taste. Mmm
I love the way this cake Look so so good thank You You are a good cookinglady
I know it's WHITE cake, but I made it with whole eggs (in my case I didn't mind the collor). Аnd.... . I' m so thankful for this recipe!
I wish you all the best in your culinary journey!
Hugs and greetings from Bulgaria. 🙏❤️😘
How many whole eggs did you use?
@@mycalamoglia1638 I made the half of the mixture for a small cake, so I used 3 eggs.
hello just wanted to say your chocolate cake is truly amazing the absolute best chocolate cake I've ever made this white cake unfortunately the person I'm making fors allergic to almond so I had to use vanilla extract instead I did a test cake did not rise it still tasted amazing though but they were still flat can you help in assisting what I did wrong possibly have to try the last one which would be the cake for the event don't want to mess it up and I also have to die one of the cakes pink for a reveal also I could have sworn I saw three sticks of butter in the bowl in your video which would make it a cup and a half maybe I'm wrong and possibly my eyesight is going LOL
Did you use cake flour?? Did you sift your flour?? One last Be careful how you measure your flour..If you just scoop and level off the flour will be compacted..(To much flour will be in each cup) Dry and could hinder rising.. Good luck
What about mixing yolks and adding beaten whites later at the end. It will be fluffier.
It looks like she does have 3 sticks
I also saw 3 sticks of butter but per recipe only used 2... My cake did not rise either...i did not sift the flour not sure if that was the Cause
Can I substitute cake flour for regular all purpose flour
Hey @The stay at home chef, why didnt you show the cakes after they came out of the oven?? i was kinda disappointed :( , BTW i really liked your chocolate cake recipe it came out great , my husband loves it. thanks
Syeda Reema I was hoping she'd at least frost them on camera for us to see.
Melissa Edwards yes thank you.. i though of the same thing, her recepies are great but of late shez made her videos extremely short which is fine but sometimes missing important things..
+Melissa Edwards She probably bought a store bought cake.....
You see, unless it is a steamed caked, the finished baked product is naturally of a normal brown cake colour (sugar caramelizes), so it would be politically incorrect to show you a brown cake when she is pushing white cake. If you look closely, though, you will see the colour of the crust between the frosting and the inside of the cake.
Syeda Reema nn
Chef....u r Amazing....why because, the way u making and explaining about that is So easy...
Lol some of the comments youtubers get. It's a cake- it's dessert- I'd be mad if there wasn't sugar!!!
This looks sooo good. I'm more of a yellow cake girl (+ chocolate icing!!) so please post more dessert recipes. IDK something about summer just makes me want to bake!! 😋🎂🍰🍮🍩🍪
Have a good weekend.
I have done this with white chocolate essens also used powdered egg whites, and its a white chocolate cake, I have done it also with the almost essens töö. Yummy Yummy.
You're just amazing. I love all your recipes and I've tried most of them.
Good to hear! Hope to make even more recipes for you to try!
Hello 💜 I am from Saudi Arabia , sorry about my language, l don't speak English very well, but I wanna to say , I love your recipe so much and I baked the chocolate cake, it's amazing I baked twice and i am so excited to make this cake today , because I trust you ❤️
Can I substitute salted butter for unsalted? Thank you in advance.
I also appreciate the use of hand held mixer instead of the stand up and expensive ones 😉
Ya you can (: just add a pinch of salt to make up for it.
Thank you so much for taking the time to reply, happy holidays 🎅🎄
Thanks ♡♡ gonna try this now for my angels bday !!
Any ideas of what to do with the left over egg yolks? I don't want to waste them.
You can make some alfajors (I really dont know if they have an english name) that are like cookies (but softers) with milk caramel (arequipe or cajeta in spanish) between two of them. They are super delicious. Sorry if my english isnt good at all.
Lemon curd is what I do with my yolks! Very yummy!
make custard ! and put it in a fruit tart ...... or thin out the custard and add diced fruits... for a sweet dessert called ' fruit salad ' !
Your cake looks light and moist and real delicious. looking to make a cake and cupcakes for my baby shower this July
1. Is it moist?
2. can I use solid vegetable shortening for frosting?
3. if I were to make cupcakes how many can I make and how long to bake?
Your recipe is the best I have seen so far and I am trying out recipes which turned out dry!
You are Amazing!! Thank-you 💜💛💚
wish i had a chef at home baking all these lovely desserts.
can you use this recipe to make a yellow cake by using vanilla extract instead of almond extract and use 6 egg yolks instead of 6 egg whites?
Ashley why don't add the whole egg? Why just the yolks?
Nashiha Fatima
that's a good question I could do that but with the recipe just asking for egg whites I was wondering would adding the whole egg make a big difference
The Stay At Home Chef
sounds good can't wait
The Stay At Home Chef yes plz go ahead ....we r Waiting
3 whole eggs instead
I like the way you explain things I've tried some of your recipes they come out very nicely 🎉🎉❤
Hi! What did I do wrong.. my cake turned out dense and not fluffy and light?
Mine also came out the same. This is her second cake recipe I made and it didn't come out great either. But, I've many other people cakes....they came out fine.
Celestine Rosales may have over mixed the batter
You may have over mixed the batter or not creamed the butter and sugar for long enough
Your baking powder could have been old and lacked the ability to make the cake rise. once opened it should be used up in 6 months
There’s not enough fat in this recipe and the egg whites should be whipped separately and folded in!
Ok..just made this cake (Jan. 31st, 2019)..cooled & torted..nice crumb, soft & moist, came out exactly as your recipe intended ( which is not always the case with these so-called "pro-bakers" who use industrial ovens)!..I will definitely keep this recipe in my repertoire for frosted & Ganache cakes. I am a 3D food artist by trade. So this recipe won't do for that, but will work perfectly for iced cakes. Mind didn't come out perfectly white, but that's because the butter I used caused that, which I will correct when next I make this batter. Tastes delish, and that's what matters most. Good 👍 job!
Thank you! hope you get to make the cake again soon!
Monsieur Candy: **heavy breathing**
Looks moist. Lovely
Can this cake be made vegan? Maybe using applesauce instead of the egg?
M Jedski lol
The Stay At Home Chef Haha! I love it. Direct and honest.
try it. Experimenting is the only way that chefs learned to bake amazing cakes!
Use Greek yogurt in place for the egg.
1/4th cup
It is truly the best cake ever
I seriously underestimated how painful and tiring this would be manually... made a tiny trial cake with frosting XD
Rachel I hope you have a great life with loads of health
I laugh a little cause she kept referring to it as THE MOST AMAZING WHITE CAKE every time along with the recipe.
i love the way you make your cakes
HWITE Cake
How much corn starch to add in the flour
I don't go in for sweets, thank you
Subscribed!!! So excited to make this for my granny for Mother's Day '18!!! 🎉🎉 Love you grandma!!!
Welcome!
This channel's name tho, lmao
Why?
I have made your amazing chocolate cake, it turned out great . So simple yet so delightful! My children, friends and family just loved it . Thank you so much! I will try this amazing white cake . God blessed ! Following you from the Caribbean
At school I’m having a baking competition and I am going to use these ingredients!!
I just made this! It taste amazing with butter cream.
Glad you liked it (:
hi I tried your cake today first time ever I baked a cake ,oh was amazing followed your every move ,I want to bake my wedding cake a 10 inch a 8 and a 6 ,but today im not sure I put enough in each I had all different sizes ,would I have to cook for longer if I fill my deep trays up ,thank you thanx christine
Your, Be that person touched a chord ! Incredibly awesome ! Take a bow, lady :))
Hi..It's so amazing 😍 feeling 🤤🤤
I have one doubt. I want to make this cake for my friend's birthday. Is freezing needed for this cake to keep it for 10 hours before cutting. Does it melt otherwise?
Thanks, this recipe is super
Most welcome 😊
Have to make this. I love white cake the best. Thanks for sharing.
I made this cake and it’s delicious but you know what I did differently? I added Oreo cookies inside,just crumpled some up in the batter it came out delicious