I was starting to think dryness was simply the lot in life of the poor vanilla cake, and I would cringe ever so slightly whenever someone requested one.Įven so, I continued to bake vanilla cakes because people continue to want vanilla cake. ![]() Still, it paled in comparison to my chocolate cake. The list goes on.Īfter much testing and trying of my own, I had finally landed on the Cook's Illustrated White Layer Cake recipe as my go-to, as the moistest of the bunch. Bridget from The Way the Cookie Crumbles also did a thorough assessment of white cakes. Brilliant bakers like Rosie from Sweetapolita have done ridiculous amounts of research and testing, and her Epic Tale of Vanilla Cake is over the top. Even those that promise to be The Moistest Vanilla Cake Ever left me reaching for a big glass of milk.Īnd of course I'm not the only one. I have baked dozens of vanilla cakes from myriad different recipes, from cookbooks to baking bibles to blogs to recipe websites, all in the hopes of finding The One. I've been on a journey to locate a recipe for a truly moist vanilla cake over the past three years. It should spring back in the center if you press lightly with (clean) fingers. If your cake is done, it will no longer be shiny in the center and will no longer jiggle or shimmy if you shake the pan lightly. I suggest you try toothpick-testing your cake at the times listed below, and then perhaps every 5 minutes thereafter if it's not done. If your oven is standard (i.e., not convection), it's almost certain to take quite a bit longer than the times listed below. All ovens are different, and you need to get to know your own oven. The answer to this is almost always: It's not actually done yet! The baking times listed below are for my convection oven. The biggest question/concern is over a too dense/too moist center once the cake should be "done". ***UPDATE (June 29, 2015) - There has been a lot of interest in this vanilla cake recipe! Thank you to everyone for your comments and questions. ![]() I'm turning off the comments and as always I encourage you to use caution when trying ANY new recipe - make sure you test it out and like it BEFORE you make it for a high-pressure situation like a party or a wedding. At this point in my personal life, I've moved on from baking and caking on the regular, and am unable to respond to comments and provide assistance for those who have trouble with the recipe. I've had lots of positive feedback, along with a few folks whose attempts were disastrous, which is disappointing and I apologize for. ***UPDATE (August 21, 2017) - I'm grateful to everyone who has visited this page, tried this recipe, and commented.
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