Moist White Cake with that Wedding Cake Taste
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- Опубликовано: 8 сен 2024
- A scratch white cake that's actually moist, with a soft texture and oh so delicious with that wedding cake flavor.
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This is the third time I am making this cake, every time I make it, gets even better and never disappointing. My kids said, this is the best cake they’ve ever eating, they request for this cake even on their birthdays. Since I don’t no how to design, I make this as a side cake and buy a well design cake for their birthday. Thank you for this recipe. 🥰
Oh thank you so much! I'm so glad everyone loves it...this makes me happy. :)
Ok.... tried the recipe it's great. If you're on the fence please ignore the comments saying it's dry etc. They just don't know what they're doing or substituted stuff etc. The only complaint I have is the butter extract. When I saw 1 tsp I was on the fence, but I wanted to follow the recipe exactly. I would make the almond extract 1 tsp and make the butter extract 1/2 tsp or less (reminded me too much of popcorn), however even though it was optional I wouldn't remove it entirely. Everything else was lovely, just needed more almond extract. Not too sweet etc. Make sure you aren't compacting ingredients into your measuring cups...
🗣: MANNNN I BET THAT CAKE BATTER TASTED LIKE HEAVEN!!🤭😊🤷♀️💯
I would actually like to make this cake and I'm not a baker like I used to be. But when the recipes are this simple. It makes me want to try this one. Thanks for sharing 😋
Best cake ever i got so many compliments for this cake
Oh yay!!! That makes me so happy! 🤗
OMG...that cake looked so delicious!
It's literally the best cake wedding cake I have ever made!! I brought it to work, and they devoured it. I made a praline filling with it and dusted powdered sugar on top. Let's just say delicious 😋!
Yay!!! I'm so glad you loved it!
Making this for my grandfather in laws 87th birthday made a berry jam to go in the middle and making a marscapone frosting !!
Happy 87th birthday to your grandfather-in-law! I hope he loves his cake. The berry jam and mascarpone frosting sound amazing!
Sounds amazing! I hope he enjoyed it.😊
Luv demos with no talking...cake looks great!
Thank you for actually providing what the title promised! I clicked on so may "how to make" videos that were decorating only. I appreciate this so much. The easy directions gave me confidence, and It looks yummy! Your a gem.
I’m with you on the click bait stuff. I don’t like it either. 😉
Nobody I know has gotten married lately. It's been years. Thanks for making this video. You can make a wedding cake any time. I plan to use this tomorrow. Thanks for making this video. Milk goes good with wedding cake.
Omg, thanks for making this so detailed yet easy. I love how you get right to the point with the recipes, new sub ❤
Awe thanks so much!
How many people do you think this could serve? Generous slices* Thank you for the video! Can’t wait to try!!
It could be anywhere from 8-12 slices depending on how big you slice it.
@@IScreamforButtercreamThank you!😘
Thanks soo much for sharing 😊... I really like ur recipes 😋.
Once I tried to make white cake but when the cake finished , it was no more white but brown😀. Thank God I found ur video😍, Now am gonna make the best white cake for my family 😋😋
Looks moist. Thanks for sharing
Cake look delicious.
I always love it when you give your recipe amounts I can watch all of your cooking ideas the cake is beautiful and I know it tastes great I'll try it real soon
OMG ! I have looked for this for so long! Love this cake
I think I would use clear vanilla to keep the white cake the most white.
Beautiful cake, I loved this video. Have a question about the almond emulsion? The bride is allergic to nuts so I cannot use any almond, what is the purpose of the almond stuff, is it just for flavour?
It’s just for very light flavoring but definitely leave it out if someone is allergic to nuts. I’m not sure if the flavoring I use actually uses real nuts or if it’s just flavoring but I would play it safe and just use vanilla and no almond emulsion.
Thank you for the speedy answer!@@IScreamforButtercream
I made this cake as a trial for my own wedding cake. While it did turn out nicely, it did not resemble the cake in the video; meaning, it was not light and fluffy. It was more dense as most cakes from scratch are. My search for a lighter, fluffier, moist wedding cake continues... much to the enjoyment of my fiance!
Mo Wi Oh no! I’m so sorry it didn’t turn out like the video!
I am on the exact same mission..I'm.looking for a scratch recipe that will result in a Duncan Hines cake..if I find it I'll share it with you
It was dry for me and not moist at all!!! Had to crumble it up and make bread pudding out of it
Puppy Alvin doubt that.
Mo Wi Did you use cake flour or AP flour when you made it?
Wow I believe I have found the cake recipe I've been looking for! This looks great. I'm doing both of my boys birthday cakes this week and I'm slightly nervous lol
Candace Gibb Oh yay! Let me know how you like it! And hey if you're nervous, you could always just bake up a test cake beforehand and call it 'research'. 😉
I Scream for Buttercream that's a good idea, I will more than likely be doing that tomorrow, thanks a bunch! Oh and I love your accent, I'm here in Western NC so we have a pretty (or purdy lol) distinct accent too lol
Candace Gibb Haha love it! 😂 If you can believe it, my accent used to be worse. 🤣
I Scream for Buttercream 🤣🤣🤣 mine turned way worse when I moved from the coast of NC to the mountains...these people ruined me over the years 😂 but I think our accents are unique and really what makes us...us 😊
Candace Gibb 😂 Oh that's funny! And yes I agree...I wouldn't be 'me' without it. 😊
First of all, thank you 🙏🏻 for the recipe; I just made this cake and it is delicious.😋
I only have one question; in the future may I substitute the shortening for butter. Like and the butter showed in the recipe and add more to substitute it for the shortening; and if it is so; what would be the total butter in the recipe? Thank you so much!😊
Hi! You should be able to substitute the shortening with butter. I'd use a total of 1 cup butter though in place of the shortening and butter listed on the recipe. It may not be quite as soft though as shortening can help make the texture a bit softer. It also won't be as white, since you'll be using more butter. If you're interested in just making a vanilla butter cake, I actually have a few videos/recipes for those that are similar to this one. I'll list links below. They use butter and whole eggs. The cakes are more yellow than white though. ruclips.net/video/I0h8R29Kw10/видео.html or ruclips.net/video/jNbh0W__bhI/видео.html
@@IScreamforButtercream Thank you for your time to answer my question, I did the cake with butter and as you said , it in not as white, but it turned out soft and delicious as your original recipe. 🤗 I have made this cake three times ; two with shortening and one with butter and everytime turns out delicious. Thanks again for sharing the recipe. 🙌🙂 I will try some other recipes you have shared. 😉
@@1909monica This is so good to hear! Thanks for giving me an update!
Thanks so much for the recipe - can't wait to try it!
Se ve riquisimoooo quiero hacerlo! Gracias!
Just made this and wow.. its moist
Angela Lee I’m so glad! 💖
I didnt have milk but added heavy cream and its double moist and silky. A blessing in disguise
Looks yummy
Hi love the original cake recipe can I used another extract or emulsion like lemon with the vanilla? If so how much do you recommend using? Also if I omit the almond extract should I omit the butter extract too?
Hi, you can use any type of flavorings you like. You can omit the almond but I’d leave in the butter if you can. It just adds a little butter flavor since there’s not that much in there. And just a quick note about the almond emulsion. It’s not much at all and can barely be perceived but it gives it a very slight flavor but doesn’t give it an almond taste. It just sort of makes it taste like a wedding cake. But it won’t hurt the recipe if you need to leave it out.
Anyway if you use lemon extract, you could probably use a half to a teaspoon of it but it wouldn’t necessarily make it a well rounded lemon cake though. Hope this helps!
@@IScreamforButtercream thank you for your quick respond. I did make the original receipe and love it! I doubled it for 10 in cake. I like the texture and wanted to just change the flavor. Best white cake recipe i have found. I will try using lemon and let you know how it turns out.
this kind of cake I've been searching for !!! 😍 i have a question, is it possible to replace a yogurt for the sour cream?
Yes you can use yogurt instead of sour cream. I find that sour cream works better but if you can’t get it, you can use yogurt instead. Make sure to use full fat yogurt though instead of low fat.
Hi, i want to make a number cake for my 17 birthday and i want wedding cake taste. Do you know how much batter i need to make for a half sheet pan and quarter sheet pan?
It’s Shalayna You’ll probably need one recipe batch for a quarter sheet pan size (13x9 inch) and probably mix up two recipes for a half sheet pan size.
Hi dear... my area don’t have sour cream.so can I use yogurt for it ?
Hi, yes you can use yogurt to replace the sour cream. It'll turn out better if you use full fat yogurt and not the low fat kind.
Can I use liquid coconut oil instead of shortening?
I think you can. I don't have much experience baking with coconut oil, but I think it might be fine.
What temp and time for cupcakes? And approximately how many would it make?
It will make around 24 cupcakes, maybe a little more. Bake them at 350 F, but start checking them at about 15-20 minutes, but may take a little longer. I don't have an exact time as I really just use this recipe for cake layers. One thing to note is that the mixing method is the reverse creaming method and that can sometimes bake a flatter cupcake. You could try changing the method to the regular creaming method and that may help that issue a little. The instructions are a little long to put in a comment for that, but if you click the link in the description, go all the way down to the comments in the post and it should be the first answer to a comment. Hope this helps.
I know this might sound like a silly question, but what would the recipe for this cake be for a 12x18 rectangular pan. Just wondering. Thank you for your time. It looks good.
Amanda Rutz It’s not a silly question. Making one recipe would be enough to bake in a 13x9 inch pan so I’m thinking that making a recipe and a half would be enough to fill a 12x18 depending on how deep your pan is. Hope that makes sense.
Thank you very much.
And it's 2 in deep
Amanda Rutz Ok that’s good. I think it’ll work then. Watch as you’re filling it up, not to overfill it. You may want to use a heat core or a flower nail in the middle so it’ll bake more evenly. And you may have to adjust your time a bit. Hope it works out!
@@IScreamforButtercream okay, thank you very much . I will let you know how it comes out.
I 🎂🎂gotta 🎂🎂try🎂🎂
Will this recipe make 8'3 layers
Can I leave out the shortening and use all butter? Is the shortening used just to keep the cake color white or will using all butter affect the crumb?
The shortening is used to keep the cake a bit more white and it helps make the texture softer. If you're not worried about the cake being super white and you want an all butter cake, then you might want to check out my vanilla cake recipe here: ruclips.net/video/jNbh0W__bhI/видео.html
Hi,can we skip the shortening?
Or is there anything that can use substitute of it?
Don’t skip the shortening as that would be like skipping butter or oil in a cake. It’s what provides the moisture for the cake and makes it soft and white. If you substitute it with something else like oil or butter, it will not turn out the same because those things don’t sub out equally and the cake will not be white nor as soft.
If you’re looking for a cake that doesn’t include shortening, I have a butter cake on my channel. It’s called favorite vanilla bean cake. You might check that one out. There’s also one on the channel called vanilla cake with strawberry filling and that cake is a butter cake as well and very good.
Can u substitute cake flour instead of all purpose flour?
Yes. Usually when you substitute cake flour for all purpose flour, you'll use 1 cup plus plus 2 tablespoons of cake flour for every 1 cup of all purpose flour called for in the recipe.
I tried this recipe. The cake came out moist. However, it was also way too sweet!! Try adjusting the amount of sugar.
Tintin An You can lower the amount of sugar if you want it less sweet but be careful not to lower it too much or it could affect the moisture and texture of your cake.
Can I use this recipe for a 3 tier wedding cake? will it hold up? Thank you in advance
Yes it should be just fine. Just make sure to use support like you normally would with a tiered cake.
What buttercream recipe goes the best with this cake?
I'd go with a vanilla buttercream...one that uses butter, or you can go with shortening based if you need a more heat-stable frosting. Vanilla Bean Buttercream - ruclips.net/video/m7oulMNXZW8/видео.html or Heat Stable Frosting - ruclips.net/video/baE8_Eq9uW0/видео.html
Hi I have a couple of questions, can I use oat milk instead of cows milk and can I swap the shortening for vegetable shortening?
Thanks
Paige
Hey Paige, for the shortening, that's totally fine as that's what I use (vegetable shortening). I never use lard, which is animal fat. Now, for the oat milk, you'd probably need to experiment with it as I'm not sure if it would work or not. I haven't baked with it before. Coconut milk would probably work better, but I'm just not sure.
@@IScreamforButtercream Thanks for taking the time to reply, a lot of people don't. I will take your advice and have a play around and see how it goes.
Thanks 😀
Can I make cupcakes with this recipe
That should work just fine, but bake cupcakes at 350 degrees F and start checking at about 20 minutes although they may need to bake for a little longer.
Sour cream can substitute with what????
You can use regular plain yogurt instead. It’s not the same but will work in a pinch.
Hi, can I use pasteriazed whites?
Banana Nana Yes I think that would be fine.
Dumb question.....
Im cutting corners bc my wife dislikes super sweet frosting. How would I go about flavoring fake*(canned) whipped frosting with almond? Just use the vanilla and almond the same as scratch i would think...
HistoryHunter Not a dumb question at all. I'd try adding in a teaspoon of vanilla and a 1/4 to 1/2 tsp of almond emulsion/extract. Try the almond 'emulsion' if you can find it. It tastes better than almond extract in my opinion.
Another option for next time would be to try Swiss Meringue Buttercream. It's less sweet tasting than American Buttercream. I don't have a recipe for it because I don't use it much... it doesn't do real well in the heat, but it does taste very good. You could do a search for it though...Gretchen's Bakery has one on her channel. The channel is vegan now but she's still got some of her old recipes there.
I Scream for Buttercream thank you!!! I went with 1/2 teaspoon almond extract and 1/4 vanilla. She really enjoyed it and ate 3 pieces! She never finishes one....!
HistoryHunter Oh wonderful!
HistoryHunter You should Try Italian or Swiss Meringue buttercream. The are far less sweet. Ganache & stabilized whipped cream are good options, as well.
I can’t find butter extract is it fine if I don’t use it ? Also the emulsion isn’t in any stores I went to so I got the regular extract. Will the cake still taste the same?
Chianti Jordan The butter emulsion works better. Sometimes the butter extract tastes a little bad but you are welcome to try it if you want. You can just omit it though and the cake will still taste good. It just won’t have a hint of butter taste to it.
Hi can l use the cake recipe for any cake
Can you explain what you mean?
Hey, uestion I really want to Roy this cake but it looks good but I’m nervous it will be dry because of the egg whites. could I add 5 tablespoons of canola oil to it would it change the texture to be to dense or? I could do less like 1-2 tbsp. If it’s ok would you recommend increasing any measurement or would you recommend doing canola oil or vegetable oil.
Hi there. I’d really suggest making the recipe as it’s written first. I’ve already added a bit of oil in the recipe to offset the egg whites. This cake should not come out dry unless it’s over-baked. Adding another 5 tablespoons of oil could change the texture and make it more dense.
@@IScreamforButtercream thank you very much for your advice. But I don’t think there’s oil I’ve rewatched the video twice and I don’t see any oil. One last question, would it be ok to replace milk with buttermilk? I think it would, but I want to know if it will make it denser.
@@3m3c7 Oops sorry about that...I should have said vegetable shortening. I have oil in another cake I was thinking about. This one uses vegetable shortening because it helps add moisture and makes the cake soft. It sort of counteracts the egg whites. I really don't think it needs anything extra to make it moist though. I've made this one a ton of times and others have as well. I do only try to put moist cakes on my channel and website. Just be very careful not to over-bake it and it should still be moist. If you want to add 1 tablespoon only of vegetable oil, you can and I don't think it would hurt it, but I would not add anymore than that or it will throw off the ingredient ratios and the cake could come out dense and rubbery.
@@IScreamforButtercream thank you for clarifying that. And I don’t really think it needs it either I just looked on Pinterest with your pin and people said it was dry for them. Also I don’t want to replace the regular milk with buttermilk to make it more moist I just don’t have regular milk. Thank you again.
How many cupcakes does this recipe make?
Probably around 24 cupcakes and you’ll want to bake them at 350 F, not 325. Start checking them at about 15 minutes but may need a little longer to bake.
@@IScreamforButtercream thank you so much! This recipe is the best I’ve used so far! Love it!
Can I just use the whole eggs in this, including the yolks?
If you used whole eggs, you would not get a white cake and 6 whole eggs would be way too many eggs. You can try using three whole eggs instead of the 6 egg whites, but the cake won't be as white in color. If you're looking for a vanilla cake with whole eggs though, that's actually written to use whole eggs, you might check out this video here: ruclips.net/video/jNbh0W__bhI/видео.html
Hope this helps.
@@IScreamforButtercream Thanks so much! 😀👍
What's butter extract ?
And what's shortening ???
Butter extract is just a flavoring that tastes like butter. It's just adding a bit of flavor to the cake. I like to use LorAnn Oils butter extract. Shortening is just vegetable shortening. It's a solid form of oil. A name brand would be Crisco. It's not lard or animal fat...it's vegetable fat. It makes the cake moist and gives it a soft texture.
Me likey
Pls what can i use in place of sour cream?? Its not available here
You can use yogurt instead.
Can I just use shortening for this cake?
Do you mean use all shortening instead of the butter? I think that would be just fine.
@@IScreamforButtercream YES!
could I use oil instead of shortening?
Trish Yahweh Vegetable shortening makes the cake soft and helps to keep it white. Using oil instead, could make your cake dense and mess with the texture. For best results, you’ll want to use vegetable shortening.
Mmmmmmmmmm 🤤🤤🤤
Why use shortening? Can I just use all butter? Will the texture change?
Lorie Anne P This recipe is for my white cake. I was making an effort to get as white a cake as I could and therefor went with shortening over butter and egg whites instead of whole eggs. I do have many other cake recipes that use butter instead. I've got another that's similar to this one, but is a little more yellow in color and not a super white cake. It's called Favorite Vanilla Bean Cake. It's similar to this one but uses whole eggs and butter.
Wow, that’s a super fast reply!!! Thanks so much. I will try both recipes. It does sounds yummy.
You're welcome! And you just caught me at the right time today. Lol.
If you make them, let me know how it turns out!
Can this be used to make cupcakes?
Yes. Just make sure to start chcking them at about 20 minutes or so
@@IScreamforButtercream thank you soooo much!
Omg looks delish and will be my next cake but my ? is which shortening? Is it the ratio one? Thanks 😉
Cindy Gomez I just used the regular kind and not the high ratio.
If you make it, let me know how you like it!
Ok, I did the cake and the taste is just like wedding cake taste, the only thing is it came out dry. I followed your instructions, only thing I didn’t find was almond emulsion, all the rest I used including sour cream. I gave it 45 min at 325 like you indicated. Maybe I should give it 30-35 min next time. What do you think? Like I said the taste is delish!!
Cindy Gomez Hmmm I don't know why it came out dry. Mine have come out moist but everyone's ovens are different so maybe bake it for a little less time next time. Also make sure not to over mix the batter. Mix it only until combined. Let me know if you try it again!
I Scream for Buttercream that’s what I was thinking that ovens vary in temperatures so I will give it less time next time. Everything else was followed throughly... to moistened it up we will eat it with a scoop of vanilla ice cream. Lol
Cindy Gomez LOL!!! 😂 Yep ice cream is a great fix!
I hope it works better next time you bake it though!
what would be the receipe for a 10 inch cake please
Deborah Henderson If you want to make 2, 10 inch round cake layers, I would mix up a recipe and a half.
@@IScreamforButtercream ok great thank you im making a wedding cake for a friend who's had to bring there wedding forward due to him having terminal cancer x
Deborah Henderson That is so sad. I’m so sorry they are going through that. What a good friend you are to do a wedding cake.
@@IScreamforButtercream its the least i can do to help x
what brand of butter did you use?
Hi there, I just use whatever the store brand is. There are better quality butters out there, but I use butter in what seems like huge amounts, so I've just been using the store brand and it seems to be just fine.
Is white cake is also white velvet?
Not necessarily. White velvet cake sometimes has buttermilk in it.
Cool cake
does all ingredients need to be at room temp?
They can be if you have the time, but mainly the butter needs to be room temp. The others will be okay if they aren't quite room temp.
thanks so much!! @@IScreamforButtercream
You need to use WHITE butter like Wedding Bakeries do --not YELLOW butter
Hi, is there any way you can show this video in regular speed time?
Oh no, is too fast? I usually speed up the video in the editing phase. I think at regular speed, it would be too slow and boring for people, so that's why I speed it up. In the future, I might try to slow certain parts of videos down a bit though.
You can watch any RUclips video at a slower speed by tapping the 3 dots in upper right corner of video and picking speed in the drop down.
GUYS IM GETTING MARRIED IN 29 DAYS AND IM FREAKING OUT 😂
HelloBaby, so..you're married now. Still freaked out? Well, you should be. YOU ARE MARRIED! Next you're gonna' have kids. And then the real nightmare begins. Hope u at least had good wedding cake.
D. Lawrence Yes, we’re married now! Not freaked out anymore hahaha and definitely looking forward to the babies! 😂
HelloBaby making babies is more fun.
😂never mind
Just curious, has anyone tried making this recipe yet?
Branniification yes no good! DRY!
Puppy Alvin you probably didn’t follow the directions correctly or you over baked it.
This cake looks amazing! I can’t imagine this cake being DRY at all.