I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake in preheated 325° F oven until cake tests done.
- Baking time varies according to the size and depth of pans being used.
- I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
- In 2" deep pans, this recipe makes:.
- One 14" round and one 6" round.
- or One 16" round.
- or One 12" round and one 10" round.
- or One 12 X 18" sheet cake.
- or One 12" round and one 8" round and one 6" round.
- or Two 9" squares.
- or 5 dozen cupcakes.
- Half the recipe makes:.
- Two 7" rounds.
- or Two 6" rounds and 6 cupcakes.
- For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
- For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
- For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
- For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
- For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
This is by far THE BEST cake recipe I have ever had the privilege of trying and eating!!!! All I can say is PHENOMENAL! It is so moist - you won't believe it! I have used this recipe with white cake mix, yellow cake mix and chocolate cake mix! They have all turned out perfectly! One thing I would note now is that the cake companies have changed their packaging making the amount of cake smaller. Therefore, if you use a cake mix that is 15.25 ounces - just reduce the serving to 34 and this will change your recipe to accommodate the smaller packaging! When making the chocolate at the 34 serving size - change the following: put in 1 and 1/3 cup flour and 1/3 cup cocoa powder. I use Devils Food - which is the best! Also - I bake at 340 degrees (all kinds) and start out at 35 minutes and check and then add time in 10 minute increments. You will need to do this dependent upon the size cake you are baking. Also, I cut a piece of parchment paper the size of the bottom of my pan. I spray the bottom with vegetable spray, then lay the parchment paper down so it sticks. Then I spray the top of the paper and the sides of the pan. DO NOT FLOUR YOUR PANS! I also use the Wilton Baking strips and my cakes turn out perfectly every single time! Even heart shaped cakes!!! I have never been this excited about a cake recipe - and neither has my family and friends! Hands down.........this is the best! Happy Baking!
I used the vanilla variation to make cupcakes, they were awesome! Next week I will be making chocolate & vanilla for a 50th birthday party, then the following week making chocolate, vanilla and lemon for my son's hockey banquet! I was worried when I tasted the raw batter it seemed really sweet but it tasted fantastic after baking and had great texture.
For the lemon version I used 1/3 cup of lemon juice to replace 1/3 cup of water, it was really good, the hit of the party, got eaten first before the vanilla and chocolate. For the chocolate version I use 1/2 cup of cocoa to replace 1/2 cup of flour to give it a fudgier taste.
I used this recipe to make 200 cupcakes, plus one giant cupcake (the Wilton pan) for my daughter's wedding. As a previous reviewer did, I used clear vanilla and left out the almond extract; my daughter's preference. I made the cupcakes on Thursday and we decorated them on Friday for her Saturday wedding; they were moist and delicious. Thank you for the recipe!