Took 42 mins in 2x 8″ silicone baking trays. Thanks so much for sharing this recipe. But Im really worried about humidity! Still has best flavour of any vanilla cake recipe I’ve tried. The coffee enhances the flavor and you won’t taste it in the final product. I hope you enjoy it! So easy and delicious! Hi I want to make this cake for my birthday but I my sister is allergic to eggs. I honestly don’t really understand why people are having this problem. After following the recipe, I had more than 2/3 cup of puree, but I used all of it, and it thickened just fine, and turned out great. Here’s instructions for this cake as a 9×13. If I use 9×13 pan do I have to double the recipe? I had to admit it was one of the best cakes I’ve ever had. Possibly. The thinner whipped cream is hard to say from a distance. I did add a little lemon zest to the batter for half of them and that was also delicious! The more batter that would be in the pan, the longer baking time it would need. It should be fine, but almond milk has different a fat content than regular milk, so it will alter the texture a bit. Certainly a “keeper”! Hi Nicole, yes, the 3 cake pans should work, just make sure not to fill the pans more than 2/3 full with cake batter. When I started mixing it after it looked like cottage cheese without the limps. I was beside myself with how incredibly moist, chocolatey, and perfect the texture was. I’ve made other recipes from you. The berry compote and mascarpone whipped cream are spot on! Only change I made in recipe was to use my go to eggless vanilla cake recipe as we don’t use eggs. I weighed every ingredients and used the ml measurements, so maybe it came from there ? *Next, mix all the dry ingredients as per measurement: flour, baking powder, salt and cocoa powder. I have some problem with cake layers. Hi Nicola, did you use two 8-inch pans? I followed the recipe to the letter but my vanilla cake is very dense and I am wondering what I did wrong. Thanks Ren! Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I was wondering if I had to cut the recipe if I use 6in round pans? I have a question. Hi Emma! I was not familiar with mascarpone cheese so had to try it. I love this recipe. My concern is the fruit filling. Thanks for your recipe my family loved it!! And so simple! I find it’s easier to serve individual cakes…. Hi Taylor, this is a very moist cake so for chocolate cupcakes I recommend this recipe. It’s hard to say for sure without knowing exactly what you’re planning on piping, but generally speaking this whipped cream should hold up pretty well to some basic piping. I’m really not sure. I’ve baked it maybe 30 times, but now I’m selling my bakes & I can’t use this recipe unless I resolve this issue. If it gets too warm, it really thins out and can be hard to thicken back up. I did chill my bowl and beater for a few hrs. And I made a chocolate mascarpone icing modified from yours, also delicious! So moist and easy to make, definitely will be making it again!!!!! How long and what temp should I bake it? Also, I wouldn’t bake all the batter at once. You can use cream cheese here though, if you like. Preheat oven to 350F/180C. Made it again for a cousin’s birthday. Get all the latest information on Events, Sales and Offers. I made this cake for a friend’s birthday this week. I will be using again this recipe of yours for the nth time. Next time I’ll put the cream cheese or marscapone in the bowl first and mix it by itself to get some of the lumps out and then I’ll add the other ingredients. The version I use is slightly different, “to You, O Lord, I lift up my soul, in you I trust O my God.”. I saw the video for this on Facebook, and I knew it would be perfect for Easter. I am huge fan of your recipes.I tried this cake today and I ended up having a horrible tasting cake..bad day I hope..Would like to try it again tomorrow..could you pls tell me what’s the purpose of hot water for I have never used it for cakes before and my batter for very very runny ,is that how it should be? I can best describe it as a dense, toothesome, shortbread cake. It’s hard to say because it depends on how much batter you have in each pan. If it would be an equal match to use cream cheese. I made this for Mother’s Day and it came out fantastic. The batter was very thin. I’m not sure that there would be a way to save them outside of Facebook. Use the thermometer and the correct baking time as your guide and it will come out perfect. Sooooo good. Please ! The batter is so easy to put together, you could simply use a whisk to combine everything if you wanted. And the other I frosted with the recommended chocolate frosting which was out of this world! In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Then share? Great mudcake recipe, I used different sized pans but I just altered the timing a bit and they turned out great, very moist cake and works great with ganache filling instead of buttercream too . My baking powder was good so it was not that it was expired. If the pans are 8-inch round pans, then yes, you can use them. The cake itself comes out flat and dense. It would be about 24 cupcakes. Thank you – I hope you enjoy it! Each of the three layers is over an inch then there is the filling and the top icing. I and my partner work in the bakery for a school district, and she has had a dessert catering business for years. I’m so glad you enjoy the book! Hi Heidi, since these are two different products it will change the flavor and texture of the cake. Thank you! I have a few recipes for vanilla cakes that I love. I made it twice to be sure of the result. Feel free to email a photo of your result. . Thank you for the wonderful recipe, Shiran! Cake is best for 2-3 days. If so, check out this vanilla cake, which is this cake as a 9×13. Thanks so much for such an amazing recipe, i can’t wait to try it out! You can replace the mascarpone with cream cheese. The venue he’s having the party at does not have a fridge. I haven’t used fondant much lately. If I may, you can delete if you like. Duh! I find that works best. I haven’t ever had that cake. The layers might be a touch thin at 4 layers, but overall the cake should hold up. It can look a little lumpy or so when mixing, but should be fine. Yes, you could just decrease the sugar in the filling a bit, if you prefer. Thanks Jeananne! Thank you so much!! Place a single cake layer upside down on a cake round, serving plate or cake stand. Includes two 9 x 13 x 0.75-inch high non-stick pans. I did notice, and this is probably a matter of preference, but I feel like the flavors shined through better after sitting out a little than just out of the fridge. Add all the ingredients to one bowl in a single step and mix. The frosting is not overly sweet so it didn’t overpower the sweetness of the cake while the berry jam gives a hint of tartness making it all comes beautifully together. The only issue I ran into was the frosting was way too thin. I kept the recipe simple and made one 9”x13” cake because I was baking with my kids. It came out perfectly done in 35 minutes. Perhaps there’s a difference in elevation or climate that is making a difference for people? I always struggle knowing if I can use ingredients straight from the fridge or if I should wait. Or even better, a white chocolate cake ! Flour and sugar weight differently. Same issue here, plus the cake was a little bit on the dense side, but still yummy????❤️. The trouble with room temperature is that if it gets too soft, it can get watery and it doesn’t recover well. Finally, can fruit be reduced whole with sugar instead of puree and eliminate cornstarch? I will soon have a custom video gallery that will function much like youtube. Would you recommend the mascarpone icing to pipe a whole cake? How long will the berry filing be good for after it’s been made and refrigerated? It might be hard to spread the frosting on top. I’m just so pleased with how well this cake turned out and how delicious it was. People seem to have had success with frozen berries. My husband & grandson loved it too. I realized I had 9 1/2 inch pans not 8 “. And that cake looks killer! Thank you for your time. (if you have any other thoughts on attempting this – like if the layers are extremely fragile and might not hold up well to being made that large, by all means, let me know that as well.). What temperature and for how long should I bake the cakes. I used store bought mascarpone and my frosting never really got firm. Question can this cake be substituted with cake flour if so what’s the ratio ..Also I have baked a lot of cakes with baking powered, but never 3 tsp is this correct for this cake? I haven’t actually worked with neufchâtel cheese to be able to say for sure. You could get by with two though. It’s easy, moist, light, chocolatey, decadent but not too rich. The frosting however was the only thing that came out well. I did itg all in 1 day. To prevent over-browning of the cake while baking, you can cover the pan loosely with aluminum foil for the last 10-20 minutes. An der Datumsgrenze (180°-Meridian) gibt es sowohl die Zeitzonen UTC−12 als auch UTC+12. Costco Cake Designs. I’m not sure that it would have the best effect to reduce it. The vegetable oil in the cake threw me off a bit. The cake turned out awesome every single time so I’m puzzled over why some people had issues with the recipe. Bake cakes for about 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. The method of adding wet to dry is unusual & resulted in uneven mixing & incorporation of wet & dry. I am only one mold so the preparation of your cake can wait for the other cake cook if I made 3 cupcake? I am so glad I stumbled over this website:) thank you for posting such a great recipe. Can I use cake flour instead of regular flour? The one issue I had was that the cake was quite difficult to work with – it was sticky in the pans, as you said, so I lined with baking paper. I was wondering what the difference is between mascarpone and cream cheese? Hi, This is my second cake from your blog and I am loving all your recipes so far. I had Berry filling and frosting left over (which is not a complaint ). Does it make a difference in the frosting. Hi! Do I need to change anything? What difference does it make? You can add finely grated zest of 1-2 oranges to the cake, and replace some of the buttermilk and water with fresh orange juice. Sounds like it may have been a little thin – did you use the full amount of powdered sugar? Just wondering if this freezes well. This is definitely a moist cake. You can experiment with that, but without testing it it’s hard to give an exact amount. Regarding the pan size, that depends on how tall you want your cake to be. 20. I like to brag about him, because after all, since he’s my brother, him being a genius means something about me, right? Dense cake my phone keeps correcting me to Cale. Great job! Also, can I add less powdered sugar so the frosting would be less sweet? From, I’m new to your page and am so excited I found this cake! And that frosting is to die for, never tasted any frosting I like better! Yes, definitely. There could be differences between brands though. I just made  this cake on Saturday and it was absolutely  amazing I had so many complements! Hey Shiran If I don’t have buttermilk do you have any thoughts on the common substitute of milk plus lemon juice? Also, how far ahead can you make the fruit filling? I just want to eat a carton at a time. I can only suggest to google it and experiment. hope this makes sense. My co-worker loved the cake, too. I was delighted to find Trader Joe’s has mascarpone for only $2.99 for 8 oz compared to $6.99 at our regular grocery store. Love this recipe, made it first time and the cake turned out very flat and dense but very tasty. This was the most delicious and easy recipe for a chocolate cake I’ve ever tried. If you want a tall cake you can even multiply by 2 – just make sure your pans are about 3 inches tall. Awesome cake. It’s the perfect Easter cake! Also, can I leave it as a two layer cake instead of a four layer cake? When you say you googled how to make it, do you mean you made mascarpone cheese at home? Thank you so much for sharing this, Julie! This cake looks delicious and I would love to make it for my grandparents’ 50th Anniversary party… It needs to feed about 20 people and I was going to make it in a 11×11  Wilton square pan… I want to make the cake two layers and was just wondering if you thought I should double this recipe to make a bigger, two-layer square cake in that 11×11 pan. what lacked in looks (my own amateur decorating skills are to blame) was made up for in flavour. One day, he just packed up his stuff and left me to peruse his goals at Yale University. I actually put my bowl and attachment in the freezer just before. Nope, it’s correct. Lindsay, you have the patience of a saint to answer all these questions. cant wait to try this cake it sounds and looks amazing! Another tip is I added fresh sliced strawberries on top of each jam layer to add an extra bite. Let stand 5 minutes for topping to begin to set. If you stick to the recipe, you’ll have enough batter for 4 layers. I made this cake and it came out delicious. I would think doubling would be OK. I’m not sure what I did wrong with making this cake, I followed the directions to a T, I’ve made plenty of cakes… this one did not turn out for at all. Yes, it’s correct. I did a 2 layer we 2 9″x2″ round cake pans.. One other thing, I’m using a gluten-free flour. I would check out this post that talks about that whipped cream frosting specifically. I would double the recipe if need be but just want to know if anyone has made it this way and got good results? Any tips how can I make it successful? -Samantha. Using an electric hand mixer, beat at medium speed for three minutes or just until a … It should look fresh still, I just might add the fresh fruit on the cake the day you serve it so that that looks fresh. Can I use melted butter instead of vegetable oil in this recipe? This one was scanned from a rare Circa 1941/1942 Printer’s Catalog. I used fresh berries and I have made it with frozen berries. I’m not sure why it’d be dense. I wonder if those having trouble might try some softened, unflavored gelatin to help stabilize the whipped cream. Hoping it comes out good! Could I use frozen berries and leave out the water for the filling? It wasn’t overly sweet, and it’s great to pipe with. Angie. Probably not, but I like to think so. Hey can I make cake like 3 days before the major event like if I get it ready on Wednesday and serve on Saturday? Spread that into a sheet pan and bake for a tropical-inspired dessert. I made this cake over the weekend. I’m so glad it was a hit! I’m glad you enjoyed it! My husband doesn’t show much emotion, but he is still raving about this cake. Typically I’d suggest the day before. Thanks. My frosting is very light and difficult to frost with. I can’t say for sure though, having not ever worked with that kind of flour. It’s absolutely delicious. the mixture fills the pan’s all the way to the top to almost over flowing? The mascarpone whipped cream frosting is used both to add to the cake filling and to frost the cake. Hi Natalie! For tweaks…. Fresh berries are some of the best things ever and we’ve had them galore for the last month or so. It was the best cake I ever made and I could not stop eating it. I am now going to make it for my Niece’s wedding. I really need help because the party is tomorrow and I want it cleaned and done. That’s so great to hear Ashley, thank you so much! I have two pans measuring 8 inches in length and 2.5 inches in height. Does it matter which % milk should be used then? This cake was really good, perfect for spring! Then layered them in the trifle bowl using blueberries,raspberries, and sliced strawberries in between cake pieces and delicious mascarpone frosting. Hi, If I reduce the temperature and bake for longer will this recipe work for a single layer 3-4″ deep cake. Lindsay did you use hot water or room temperature? Air bubbles are pretty normal. Thank you! My frosting is very light and fluffy, so I just couldn’t get it to be smooth like that – what is your secret? Thank you so much. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/. I’m so glad it’s been such a hit! You’d want to bake at least two separate layers. Do the cold ingredients have to come to room temperature first ? My baking pan is of 1.2 liter volume. I made this cake for my daughters birthday it was amazing ???? Do you double the cooking time for 8″ cakes? Good luck! However, my cake came out short and dense and overly moist – we even did a second batch with my husband making it and same issue. I haven’t made a 10 inch, so I’m not sure about that size. Just checked mine and it’s still liquid, now worried as I opened the door to check it will sink in the middle . After letting the cake set up in the refrigerator, I then added the fruit, it worked just fine. Either is fine. I made two for two party celebrations and the parties would’t have been the success they were without your recipe. Hi Jane, in which part does it sit for long? I love your work, I bake with your recipes often and it’s always a huge success However, in my country layer cakes are made with sponge cake that doesn’t contain any fat or liquid, just eggs and flour and I don’t like it What vanilla cake would you recommend from your recipes that is both moist and really really soft, like melt in your mouth? Hi Dave, you pretty much answered yourself Using buttermilk is always the best option, but yes, the substitution would work too. Thank you Tracy! Will try it this month and post the results! But the best part? Made this for Easter and it was amazing! I’ve never baked a cake longer than 45 mins (except for a christmas cake)! An intense, chocolate cake that delivers every time. The cake would probably not bake correctly with lemon juice added. You just want to be careful not to overwork the whipped cream. I do have a couple questions though. Please help! I received so many compliments on the cake. So Canadian bakers might be able to solve the problem by using Cake & Pastry flour instead. That’s my era. This will definitely become my new vanilla cake recipe for any cake that I make in the future. I love your book, by the way. I honestly haven’t made any 6 inch cakes, so I’m not sure how to advise. Does it change the taste or texture? Hello! It has a light spongy texture and is so moist! I haven’t tried it. You may want to cut the filling in half since you only be able to get one layer of filling. Made this cake 3x’s. I’m now waiting for the oven to cool so I can clean up the goop. Hi Lindsay! I’ve made this cake a few times and it’s a hit every Time! Maybe looking at it will help me understand better? I don’t usually have an issue with browning. I’d rather have coffee though. I don’t really work with those flours in cake. I’ve been desperately trying to find a really good vanilla recipe that uses veg oil instead of butter and this ones sounds yummy! ! The filling is very stable and as long as you add the full amount of powdered sugar (it stabilizes the frosting), it should be fine. No, sadly, I didn’t ever figure it out. Thank you for sharing! My grandma asked which bakery it came from and didn’t believe me when I told her I baked it, and my dad got a second slice (when he usually won’t finish the 1st slice !). But I’ve been having issues with it. Gosh, it’s hard to explain the whole set up and I haven’t been doing my more recent videos myself. I plan to use dulce de leche at the middle because I need my frosting to be white ( coloring it blue for a moana themed cake) so i am using swiss meringue butter cream. I also added 1/4 cup instead of 3/4 sugar. I’ve made this a couple of times and it’s been a huge hit. I ended up doing 2 9 inch layers. Thank You! Also wondering how I would have to adjust all of the ingredients… I could always use any remaining batter and frosting for cupcakes I suppose? Since Dor is so far away and there’s not much I could do for him for his birthday except for sending him a gift card (did that one last year) or a bunch of cupcakes from his local bakery (did that one, too), I decided to celebrate by making him a birthday cake. It was well-balanced with tartness and sweetness. Question on the cake pan. It was so fresh tasting. You may be able to find something helpful on this site, which is all low carb. Did you give it a stir with a spatula after mixing? Perhaps it’ll make a difference. I don’t think it will be enough. just made this cake today and is so fluffy and moist! Just combine the dry ingredients and wet ingredients separately, then add them all together with a little water. Can’t wait to try, it looks delicious and beautiful! Thanks again. There’s not really a good substitute for sugar that I know of. For a six-inch cake if you want it to be the same height as the 8 inch, you’ll probably want to reduce the amount of batter a little bit and potentially adjust the baking time. Often if the layers get too thick, they can end up dense. I made this cake last Sunday for my birthday/Easter, and it was a success ! What kind of milk did you use? I see the recipe says “best for 2-3 days” but I’m wondering how well the frosting and berry filling holds up? One last question. Just be sure to add the full amount of powdered sugar to make sure the frosting stays stable. I only have two 9 inch pans. If you opened the oven door many times, or if you used one pan instead of two, or smaller cake pans, you need to bake it for longer until it’s completely set. Spread a generous 1 cup buttercream evenly over cake layer, then top with one-third of walnut toffee crunch. ! I baked it in large cupcake tins and it was fine. Sign Up to Newsletter. I’m looking to use the filling in a cake I’m making for Valentines Day (using 2 layers I froze when I make a 3 layer cake but just needed 1 layer). Or should I just do extract instead of the vanilla? I’d do at least two layers. The frosting was perfect, not too sweet and great texture. The fat content shouldn’t change? Katelyn. Yes you can add gel icing color. What a gorgeous cake! Happy birthday to your son! As for the frosting, I’m wondering if it had to do with the temperature of the mascarpone cheese. Will try recipe as written. 22. Trisha. Prepare this mix as a layer cake, sheet cake, cake pops or cupcakes. Thank you!! ???? I just made this for my son’s 12th birthday and it was a hit! I made it for Easter & it was a hit! I am an experienced baker and this cake has more than 1 component that does not work. Initially she was super hesitant bc she read a lot of comments saying they had an unsuccessful bake or the frosting wasn’t right. When you say baking paper, do you mean parchment paper? I used Ateco tip 808 for the swirls on top. Hi! I’m a little confused by the yield. So moist and filled with flavor. I don’t actually use a coupler for that tip. Thanks! Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. I’ve made it a few times and it’s always a huge hit. Do you know how tall or how many cups of batter your recipe makes? Mixed till I didn’t see any eggs, 2 minutes, then added the hot water. Best frosting I have ever made. Also any idea of cooking time. This is a great recipe, used it many times in the USA with no issues, though I can get all the ingredients and I do not substitute ingredients. I’ve seen others say it needs to be at room temperature. I’m going to try this with a peach filling and add 1/2/almond flavoring  of all vanilla. And I will make sure to check for doneness early on! Make sure everything is nicely combined and there are no flour pockets. Honestly, did not like this cake at all. I made this for our daughter and son-in-law’s baby shower cake last year for about 70 people. Frozen berries should be fine and shouldn’t change anything. My frosting is also light and fluffy. I was wondering instead of milk could you use buttermilk in this recipe? A real show stopper. Thank you for making me look good!! I used this as the base for my niece’s birthday cake, and it was a hit. It’s never happened for me, so it’s tough for me to troubleshoot it. It’s basically whipped cream with powdered sugar for stabilization and sweetness and some cream cheese for flavor (and also a stabilizer). Hi! I’m going to try it again. It’s both easy and quick to put together. What are your thoughts on replacing the vegetable oil with mayo in this particular cake? Ii wouldn’t suggest one big layer. Eventhoug the cake looks fantastic! I’ll be trying more of yours in the future. It will happen fairly quickly. Hello, I want to adapt this recipe to make a pineapple cake. I tried this one last night and I feel like I’m still struggling with that. Also, I think that a stand mixer produces a firmer whipped cream than a hand mixer, which could be it as well, depending on which you used. This looks delicious, I can’t wait to try it! Baking a 2 tier cake with this recipe….yup! Do you think I needed to bake it a little longer? Could this be a result of not whipping the cream enough before adding the mascarpone? I have made this cake before and absolutely love it. I followed the cake and berry recipes to a T except I didn’t have any 8 inch pans on hand so used 9 inch. Just thaw them and pat them dry. Any tips on how to stick them? If the mascarpone was cold when added, it should be good to go and may not even need to be refrigerated. It was incredible! Hi Phani, the coffee is optional, so you can make the recipe without it. Any thoughts? I’m really not sure how much batter you’d need off the top of my head. Just defrost them and pat them dry first. Very moist! Thank you for posting this recipe and the one for the frosting. It was kind of dense. I bake quite I bit and by far this cake is the best cake I have ever made/had. I was not expecting the density at all. I know it’s guesswork, but your guess would be way more educated than mine! Do you think it’s possible to use food coloring for the frosting? Asking just for not going wrong with the recipe. the recipe didnt call for baking soda. Because it’s basically a whipped cream, I wouldn’t recommend it. I wanted to say that I would choose a butter cake for next time, but the cake was so darn good! For future use, if you are just making the cakes one day ahead, you shouldn’t need to freeze them. My family’s favorite. As for the smaller size, I don’t really make any 6 inch cakes so I’m not sure. Still, I think the easiest way to do this is to make 3 layers, and multiply the recipe by 1.5. Thanks. I usually make this Thursday and serve Friday. I cut my 3 cakes into 2 layers each and then doubled the filling as well as the icing. I would make sure they are about the same size as the 8 inch cake pans. Do you think I mixed it too long? I haven’t made a tiered cake in quite a while and haven’t tried it with this cake, but I’d imagine that if things are well doweled and supported, it should be fine. *. I used raspberries, blackberries, blueberries and a few strawberries for the filling and decorated the top with everything except the strawberries (since my husband doesn’t like them). I know the altitude does mess with baking so that is likely the problem. I’m just wondering, do the ingredients listed bake one 8inch cake? I really wish I knew what the answer was. That’s great, Darinee! Now that it is cooled and out of the fridge, it’s really quite firm. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space. Would you know why? People loved it. I followed the recipe exactly and it came out perfect. Recipe: Berry Covered Birthday Cake at The Kitchen McCabe 10. Can I use this recipe in making a naked cake for 2 tier (10in and 8in) with 4 layered each? I wonder if I can use the cake as my base cake for a rainbow cake? I’m so glad to hear that! My pan does not reach a height of 2 inches. My nephew just loooooovvvves it! I haven’t done it myself, but it seems like it should work fine.