Vanilla-Passion-Rasp-With-SLice-on-Plate

This recipe is from our favorite baking guru (or mad scientist) Kara Andretta from Kara’s Couture Cakes. She and I teamed up on From Duff Till Dawn, and she made this outta this world delicious vanilla cake for it! RAVE REVIEWS I tell you. So, yeah, pretty much get ready to add this to your recipe arsenal. It’s a staple.

Perfect for wedding cakes and carved cakes!

 

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Kara's Perfect Vanilla Cake
The PERFECT vanilla scratch cake from Kara Andretta of Kara's Couture Cakes. She has perfected a tender, light crumb that is perfect for both wedding cakes and sculpted cakes. It's easy, but be sure to follow the directions exactly, the method and mixing times are important. Baking is a science, ya know!
Votes: 31
Rating: 3.77
Rate this recipe!
Type of Recipe Cake, White/Vanilla
Prep Time 15 mintues
Cook Time Varies
Passive Time 15 cool time
Servings
cups
Ingredients
Type of Recipe Cake, White/Vanilla
Prep Time 15 mintues
Cook Time Varies
Passive Time 15 cool time
Servings
cups
Ingredients
Votes: 31
Rating: 3.77
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. You can line your pans with parchment on the bottom and sides if you wish for easy removal, use a cake release spray or the cake release recipe.
  2. Add all dry ingredients (flour, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle to combine well. This replaces sifting.
  3. In a separate bowl, combine all wet ingredients (vanilla bean paste, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
  4. Turn mixer to low and add room temp chunks of butter slowly to the dry mix.
  5. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly. Your dry ingredients and butter mixture should crumble when squeezed gently, hold it’s shape.
  6. On low speed, add 1/3 of the liquid ingredients to the dry/butter ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
  7. Add half of the remaining wet ingredients and beat on medium high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  8. Add the remaining wet ingredients and beat on medium speed for 5 minutes.
  9. Fill desired pans 2/3 of the way full.
  10. Bake until a skewer comes out clean and sides have begun to pull away from the side of the pan. (see additional notes below)
  11. Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.
Recipe Notes

*Vanilla extract can be substituted for vanilla bean paste.

Cooking times vary depending on size of cake. Start checking at 30-50 min for 6"-10" pans, and 50-80 min for larger pans. Bake until a skewer comes out clean from the center of the cake and sides have begun to pull away from the side of the pan. 

 

FAQs about this cake and recipe:

Q: How do I make this chocolate?

A: See the chocolate version here!

Q: Is this cake able to be covered in fondant, will it hold up?

A: Yes. All of my cakes are fondanted. It’s very sturdy.

Q: Can this cake be carved/sculpted?

A: Yep! It’s FABULOUS for that!

Q: Can this recipe be used for cupcakes?

A: I wouldn’t. It bakes up flat and most cakers want a nice dome on cuppies. Use this one instead: Vanilla Cupcakes

Q: Can I use whole eggs/sugar substitute/pasteurized whites?

A: Well, you can do anything you want to alter the recipe, BUT it will no longer turn out like this. That’s just the nature of the chemistry and physics of baking. It’s all science, peeps.

Q: How many batches do I need for “X” sized pan?

A: You can find out how much you'll need through the Cake Calculator! Remember, all our recipes are based on cups of batter...the calculator will let you know how many cups you need total!

Q: How long do I bake X sized pan for?

A: Again, I can’t answer that. The baking times listed on any recipe are just starting points. Too many variables happen in every kitchen that can alter your results. You need to know how hot your oven bakes (you need to have it calibrated) as well as the items listed in the Q & A above. My go-to signs are nothing to do with a timer, though… When the cake becomes aromatic outside the oven without opening the door, and when the sides are just beginning to pull away from the pan, I know it’s almost there if not already completely done. Start with what I have listed, and tweak up and down intelligently from there.

Q: Why are the egg whites listed by each and not by weight?

A: Because we don't suggest using carton pasturized egg whites, we suggest using raw, fresh eggs as their protien structure is more solid. We find it easier to count the eggs by each when it comes to this. If you need to know the weight, you can simply take the amount of eggs and multiply it by 30g to find out the full about of grams you'll need.

 

 

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72 Comments
  1. Samantha 1 week ago

    Hi there, I use this recipe all the time. I love it! I’m having one issue with it lately. The top of the cake turns into a crust, kinda hard to explain but a thin crunchy crust, sometimes it separates it self from the cake? Any idea how to prevent this?

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