I have a Facebook Group, Baking Sense Recipe Workshop, for asking these types of questions. I reduced the butter a little to make the batter a little more stable. If you cut into the cake while it is still warm it will be very gummy since the starch hasn’t had time to set. Can’t go wrong either way. Wow, that’s weird. Or maybe we are using a different flour? I was wondering if you ever freeze your cake layers made with this recipe, and if so, does it affect the texture? Egg whites in the recipe. Just wanted to ask what can be substituted in place of eggs? If so, do you know about how many cupcakes one recipe would make? I am so glad I found you and your recipes! I’ve made this cake so many times and never had that problem. 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside. . Thank you! So I put 2 3/4 of egg white instead of 3/4 … what do I do!! She wanted to make a moist white cake, but her first attempt was a failure. . Pour batter into cake pans. As far as the cake being wet, I’ve never had this problem and I’m not sure what’s going on. I made a blindingly white Swiss meringue buttercream for this cake … It came out perfectly this time! I always iced my wedding cakes with IMB on the outside, whatever the flavors were on the inside. So why would you use this type of white cake recipe? The bake time for me in two 9″ pans was 28 minutes. You could use regular, thinner yogurt but I would recommend you let it sit in a sieve for a while to drain off excess moisture. Any ideas? Hi! If you will not be using a cake with a day or two the best way to keep it fresh is in the freezer. I’d be happy to answer any other questions. Divide the batter evenly between the two cake pans or pour into bundt pan. I don’t recommend “clear” vanilla since it’s not really vanilla at all. I decided to add another cup of flour since i thought it would dry the cake a little, and it worked! Instructions. Preheat the oven to 350°F. The whiter the butter, the whiter the cake. My question is would I need a 12″, 10″, 8″ and 6″ cake to feed 80 people? Eileen, That sounds great. I bake two cakes and split them to make 4 layers. I prefer to use vegetable oil because it doesn’t have a flavor and is colorless. It has a beautiful light and airy crumb and didn’t fall flat. Hi I made this cake and some cupcakes to test for a birthday party. What size pans did you use? Let mix until just combined. Do you wrap when the cake has completely cooled or while it’s still warm? If you do try this let us know how it works. Preheat the oven to 350°F. I need to make it on a Wednesday or Thursday to transport 5 hours to decorate Friday-Saturday for Saturday afternoon shower. Are you tinting the batter? 3. You can get the recipe for Ermine Frosting in my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics . The original recipe did work, but was a little more temperamental. Would you mind checking if any other ingredients don’t show up on the IPhone? I noticed other bakers are having an issue with shrinkage. My only problem was I felt like my cake didnât rise as well as it should have. Personally, I prefer IMB for everything because I just like it better. After much baking, I am sticking to my grandma’s recipe for chocolate cake, and it uses oil, not butter. I love a good kitchen experiment, so I’m always happy to have an excuse to take apart a recipe and tweak it to get the desired outcome. I made a cake using vanilla sugar instead of vanilla extract to see if that would affect the color or flavor of the cake. Thanks. Great suggestion – thanks again. Because you’re at high altitude, for the leavening that would mean multiplying the original amount by .75 (that’s the same as dividing it in half and then multiplying by 1.5). Cake ’ s on my “ to do with how the cake out of bowl. 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