It will hold up very well once you frost it onto the cake, but trying to stir it up again after it sits might leave you with a deflated whipped cream. The hostess said “That cake, in my opinion, is the best I have ever tasted! I would just divide the batter between two pans and increase the baking time a bit. You could always refrigerate the layers or freeze them ahead, but I also tend to think that dries them out. Kavita, It’s never happened for me, so it’s tough for me to troubleshoot it. They used to call me “cake a day” at work as I loved to have cake for breakfast 🙂 This recipe is absolutely delicious! Hi Marvis! What difference does it make? Recipe? The toothpick comes out clean and the top of the cake springs back like it should. So glad to hear it was a hit! Another thing to consider is if you’re over mixing the cake batter, particularly after adding the flour mixture. Thank you!!!! I used 2 – 8inch rounds…was perfection…I did a strawberry mousse filling…I followed the icing exactly as written. Vanilla is like the most illusive, most basic, most important flavors in all the cake land. What could I use instead of shortening for the frosting? Is this cake flavor , filling and frosting will be good for sheet cakes( 1/4 or 1/2 sheet)? It’ll change the texture and flavor of the cake a bit, but you can. Now it says “2 1/2 cup (325 grams) but 325 grams is 1 1/2 cups so now I’m trying to make this cake and I don’t know how much flour it actually needs. Would halving the recipe be fine then? I am concerned about frosting, filling and transporting these cakes in such weather.  I’m making it for a friend’s birthday. Any reason? Thank you! The cake was nice and moist and had a great crumb, which I was kind of surprised about, because the recipe calls for regular AP flour, instead of cake flour. Then swap out the baking powder and use 1 tsp of baking soda. That, mixed with elevation in Germany…is probably why I ended up with a three-layer pound cake. You could try frozen – just be sure to pat them dry to remove water, as you mentioned. My husband made it, and took it to a party last night. I don’t think the butter would produce the same result, but you could try it. The cake is so moist and soft. I’d love to get this recipe more reliable….any helping appreciated. Thank you Mrs. I honestly haven’t made any 6 inch cakes, so I’m not sure how to advise. Lovely!! Katelyn. I haven’t used canned frosting in quite a while, but that’s good to hear. Wish I can make this beautiful looking cake. Thanks for the response. I followed the recipe exactly as written, used cheap mascarpone from Walmart, used a kitchenaid to whisk it, and it wasn’t lumpy or grainy, it was perfect. I feel like sometimes plastic wrap isn’t totally sealed. But, I made sure all my ingredients were at room temperature. Hi, I baked the cake yesterday and it turned out so great. I followed the recipe and this cake turned out incredible! I didn’t try that yet, but I think it’d be fine. This is after slamming the cake pan on the counter and cooling for 2 hours before shifting to a cooling rack. It was just perfect.  What the…, I will try this one. Yes I had same problem didn’t rise tasted delicious though, my ingredients all fresh.Â, I wonder can you swap the flour for self raising flour?Â. Because so many people had issues with it yes, I was nervous. I love to make cakes from scratch. I was wondering instead of milk could you use buttermilk in this recipe? It’s great to know I can make this icing all the time now without spending $14 on delicious cheese! I’m glad you enjoyed it! I’m glad you asked! I’d need to test it with lemon juice to say exactly. Thanks so much for sharing this recipe looks amazing! Hi, I wanted to know if this cake is suitable for holding a fruit filling. Thanks for the recipe. Did you add the full amount of powdered sugar? Yes, that’ll be fine. Sooooo good. Thanks. Thank you for sharing it. Can you freeze the filling, if so for how long. Please read my privacy policy. I just love you girl! I find it a bit hit and miss…Sometimes even when baked much longer, the top is golden, but the base of the cake still seems slightly stodgy/uncooked. This is it!Â, I have been trying different eggless vanilla cakes for more than 10 years, and have still not found one that works. Will the texture/integrity be compromised if I do that? But a night in the fridge got it all dense, despite bringing it to room temperature! Yo me traduje la receta de los cupcakes q se hacen usando sólo claras y son los mejores que he probado, mis amigos y familia opinan Igual! The cake it self is delicious.  Kids want to bake a cake at weekend and I will be using the recipe once again ! This new one is based on feedback from the others. Tomorrow to be the test to see if it remains moist, or if it was so good only because it was fresh out of the oven. You can divide it in half, but you’d want to bake it in smaller pans for less time. do you think the mascarpone will be good on cupcakes? I must say that I used my trusty white cake recipe for the berry mascarpone layer cake. 🙂Â. My family loved it . I like to know if I can use a 8×3 inches for all three layers instead of using a 3 8inches pan. Great recipe! Thanks Ren! It definitely shouldn’t be dense or shortbread-like. I’m so glad you enjoyed it! This is one of those easy, homemade cake recipes that everyone needs to know how to make! I don’t do anything special. Hi can you please give me the ingredient measurements for a 2 layer 8 inch cake please. If you’d prefer a butter-based cake, you could try the cake layers from this cake. Also, would this cake go with swiss meringue buttercream? I would say chilled. Many thanks. Praying for you and your family daily. I tried to frost a piece of the cake I had cut off top and the frosting slid off my knife. The texture was like shortcake and I absolutely loved it combined with the filling. It is not “Betty Crocker”-like fluffy, but a firm, you-know-it’s-homemade texture. I doubled the recipe, put most in a long Wilton loaf pan and a cup or so in a reg loaf pan — couldn’t resist, I had to taste the little one. Hello from.Accra Ghana. There’s no need to continue mixing at that point. I love this recipe. It is so interesting cake and I want to make it perfect. Lindsay, Unless you have other suggestions, I may try this again with less or maybe no water at all. Especially the blueberries and strawberries. How could this be changed for high altitude? I’ve just made it and I loved it!! That’s wonderful! I’ll appreciate your feedback so I can do it better next time and get that light airy result. Sometimes you can find her sprinkles in local specialty cake decorating stores. I weighed every ingredients and used the ml measurements, so maybe it came from there ? I’VE had 1 for yrs. Also, make sure to fully cream the butter and sugar together as that process adds air to the batter that helps it rise as well. And if i do, does it change the recipe? Im planning on making this cake soon. Add additional water or milk, as needed to get the. Im nervous chilled will result in lumps! I’m sorry you had trouble with it! I loved the flavor and would absolutely make this again. 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. I’ve already have a posted picture of them. As for the decorations, I’m honestly not sure. You are fabulous and make it look so easy. Unless of course you just edited that out….thanks for checking it out. I am really looking forward to try this recipe. Hi, just wanted to say that your recipes are amazing and very easy to follow. Or should I leave it at room tip with frosting already on the cake??Â. I edit with Adobe Premiere. I haven’t baked it in that size pan before, so it’s a little hard to say. 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. I am in search of a white cake recipe. 🙂 And I tend to agree about oil based vanilla cake. Wonderful! Yes, the recipe lists unsalted butter and 1/2 teaspoon of salt. No, sadly, I didn’t ever figure it out. Do you think it would work if I replaced the vanilla extract with lemon juice in the cake and icing recipes and added a little lemon zest? I also love your other vanilla cake recipe but this one is just wow! I’ve been using it (cup for cup) for years without any issues. Yep, looks like it got edited out. *. I’m so glad you enjoyed! Thank you for another great recipe! How many do I need to add to the normal measurement for a size 7 and size 8 pan. But I used your mascarpone cream and fruit filling before topping it with the buttercream and he really liked it! Maybe try whipping the frosting a little longer to try and get rid of the lumps? Also, how far ahead can you make the fruit filling? Hi Lindsay! I don’t really do sculpted cakes, so I’m not sure. That much batter in one pan like that would bake unevenly and end up quite dense. I can’t say for sure though, having not ever worked with that kind of flour. I tried it in a 9×13 and baked for 28-30 mins. I’m so glad it’s been such a hit! Is this typical? I want to make it again, but I want to use two 6 inch cake pans… how would I alter the cake recipe? I cut it with lemon juice. It is definitely a go to for me and apparently for my friends as well. So i tried your recipe baked it as instructed , it came out light and fluffy as you said . I am not a cake/baking kind of person but I decided to take the plunge and try out this berry mascarpone layer cake. I actually baked the cakes about a month ago and froze them, this worked out so great , I just took them out and made the compote the night before the party and on the day I just had to do the frosting and assembly. I tried your cake today and it smells so GOOD. Do you think adding sprinkles into the batter before baking would be ok? 🙂. I wanted a moist, flavorful cake and got it! Thank you. Step 6 – Apply The Top Layer of Icing. Hi there! Love this cake! Also, be sure to use the full amount of powdered sugar in the frosting – it is a stabilizer. Hi Lindsay, Do you have any advice to prevent this in future? 🙂. Can you freeze the filling? Thank you so much for the recipes. It’s not a particularly dense cake so if that’s what you need then this may not be the right one.  Thank you for the recipe. 5. We’re having the party tomorrow, so I am excited to know what everyon thinks. I used 8 inch pans, so 9 inch would definitely be thinner cakes. But I have been a baker myself for years . Now it’s my go to vanilla cake recipe. I understand this post is about the perfect vanilla cake but what about the perfect chocolate cake? You can make this recipe as is for a 9×12 or a 9×13. I wonder if you struggled at all with vanilla cakes when you were first starting out, and if you have any tips that could help me? Scrape down the sides of the bowl as needed to make sure everything is well combined. I suggest baking 2 and then cutting those in half. Hi! Unfortunately every single element of this recipe was a fail, even though I followed recipe to a t. The sponge was increadibly dense, almost raw like, eveb though I cooked it for nearly and hour, it was just not cooking through properly. The cake turned out beautiful one more time. And will the cake recipe make enough for all 3 layers or is it just for one layer? I was wondering if I could put dulce de leche (the caramel-like spread) in between the layers and frost everything else with the frosting. I’m sorry the cake didn’t turn out quite right. You were definitely specific on how other cakes use 6 egg whites and that this cake will use whole eggs so that the yolks won’t go to waste. So glad you’re happy with it! Hiya – I just baked this cake and I have a few questions if you’re still looking at this post . If it’s outside, I probably wouldn’t take the chance. If so what would the quantities be and would I have to change the rest of this recipe? I had no issues with sticking. (May need to decrease baking time 5 min per 30 min), Decrease: I stead of water is it worth using pineapple juice? I would think more layers with ganache would be fine. I love your work. Have made it a couple of times. 10. It will certainly vary based on brands used, etc. I’m a beginner to baking, and the recipe was easy to follow and the results were mouth watering – thank you! I was thinking a crumb coat for the icing troubles, but for the baking paper removal do you have any advice? I find it’s easier to serve individual cakes…. I had my doubts??? I just made  this cake on Saturday and it was absolutely  amazing I had so many complements! I made the cake, this evening, but my layers are much thinner than what you have pictured. Will try it this month and post the results! I may just make that filling to eat by itself sometimes it was soo good!! Just asking for ideas and help please! I’m going to have to try it, maybe with a chocolate fudge frosting too! Thanks for the recipe. Great flavor, not to sweet. Yes, a 9 inch should be fine. (Late notice, so if you can’t, I understand.) I was wondering if I had to cut the recipe if I use 6in round pans? The venue he’s having the party at does not have a fridge. Hi Lindsay I was wondering if I use cake flour in this recipe would it still be the same outcome. The method of adding wet to dry is unusual & resulted in uneven mixing & incorporation of wet & dry. I was making it for someone else, so I couldn’t taste a piece, but I had small spoonfuls of frosting, filling, and batter along the way. If it would be an equal match to use cream cheese. Thanks so much! The home made version will be softer. I typically make it in 8 inch pans, so I’m not entirely sure about the 10 inch pan. It usually ends up being dense and unevenly cooked. Awesome – thank you! Do you think putting it in the freezer for a quick 10 minutes to firm it up would work? I haven’t tried it with buttermilk to say for sure. I baked it as a single layer in a ten inch pan and it still came out great. I’m sorry for the overflow – that’s a pain! You may want to just test it out and see what your preference is. It was divine! I will also be sharing a chocolate version of this vanilla cake soon, which would work. My layers did not come out as thick. It was a Triple Berry Tiramisu. If I wanted to be conservative with the frosting (no purple swirls for instance, could I get away with a half or 3/4 recipe?). and I’ve made your Nutella Cake that everyone went crazy over!
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