This vanilla bean cake is super moist, full of vanilla flavor, is rich and buttery, made from scratch and covered in buttercream. It’s the best vanilla cake I’ve ever had and I have a feeling it will quickly become your family’s favorite.
When it comes to cake, there is nothing more comforting than a vanilla cake. It’s a classic for a reason. It’s not overpowering in flavor and is perfect for weddings and birthdays.
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Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
The good news is that you don’t need a box mix to make a good vanilla cake. This cake is super moist, with just the right amount of sweetness without being too heavy or dense like some scratch cakes can be.
Plus it’s actually pretty easy to make. In my opinion, it’s the absolute best vanilla cake recipe and you won’t want to stop eating it.
I’ve also included a video lower in the post on how to make this layer cake from scratch so that you can follow along step-by-step.
Ingredient Notes:
Now let’s talk a little about just some of the ingredients that are in this vanilla bean cake. (The printable list of all ingredients are in the recipe card below.)
(Make sure to check out the FAQ section below in this post for substitution questions.)
Cake flour: This recipe calls for cake flour instead of all-purpose flour. Using cake flour will give your cake a softer texture. If you can’t get cake flour, make sure to check out the FAQ section lower in this post for a substitute.
Unsalted butter: Butter gives this cake a really nice flavor. It also gives a lot of moisture to the cake.
Sour cream: I love using sour cream in cakes. It really adds to the flavor and gives it a ton of moisture.
Vanilla bean paste: This is the real flavor star of this recipe. Although you can still use vanilla extract, using vanilla bean paste gives it even more flavor. It’s just so good and I urge you to just try it.
Here are a couple of vanilla bean pastes to try:
Sometimes, vanilla pean paste can get a little expensive though, so just know that you can use vanilla extract and it’ll still taste amazing.
Almond baking emulsion: This ingredient is optional, but I think it’s really the secret ingredient to this cake.
Now, just hear me out on the almond emulsion. The recipe only calls for a very small amount and it does NOT taste like ordinary almond extract, which I personally don’t even like.
No, this recipe calls for almond baking emulsion, not almond extract. To me, they taste WAY different.
Even if you think you won’t like anything with almond extract in it…I have one question for you…have you tried it? Sometimes things taste totally different than you expect. I mean I don’t even like almonds, but I like this because to me…it doesn’t taste like almonds.
Here’s my point on the almond emulsion: This recipe only calls for half a teaspoon. That isn’t much and it’s not strong or overpowering at all. All it does is help bring out the flavor of the vanilla bean paste.
When you taste this cake, you don’t really taste an almond flavor. You just know it’s got this full vanilla bean flavor and something a little special that makes you never want to stop eating it.
I’ve personally been told loads of times by people that they don’t what’s in the cake, but they just couldn’t stop eating it.
As always though…if you are allergic to almonds, then don’t use it. If you’ve already tried it and you don’t like it…it’s ok! I won’t be mad at you and you can still make this cake with just vanilla bean paste or extract and it will STILL be awesome.
Vanilla bean buttercream: You’re gonna want to add buttercream to this cake and I have just the one for you. You can find that recipe here: Vanilla Bean Buttercream
How to Make this Cake:
Let’s talk a little about how to make this vanilla bean cake. (The printable instructions are in the recipe card below.)
Step 1:
First, you’ll need to preheat the oven to 350 degrees F. (Now, just know that you’re going to turn the oven temp down to 325 degrees F once you put the cakes in the oven.)
The thought process behind this is to give the cake a boost of heat to help it rise higher, but then to let the temp go lower so that it doesn’t over-brown the bottom and top.
You’ll also want to go ahead and grease and flour two 8-inch round cake pans that are about 2 inches high. (If making cupcakes, make sure and read the notes in the recipe post or the FAQ section lower in this post.)
Step 2:
Now combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl and whisk.
Step 3:
In another bowl, combine the sour cream, milk, oil, vanilla, almond and eggs. Mix well with a whisk and set aside.
Step 4:
Now cut the butter into chunks. Then, turn the mixer on low and add the butter slowly to your dry ingredients. You’ll just mix on low to medium until all the butter is added, then switch to medium, medium-high and mix until all the flour is coated with the butter and the mixture is crumbly.
You want the mixture to resemble a sand-like texture.
Step 5:
Now pour in about a third of the liquid mixture. Mix that in on low to medium until combined…about 30 seconds to one minute. (Some reverse creaming recipes call for mixing 1-2 minutes at this stage, but be careful about mixing longer than a minute as mixing for too long will cause a dense, rubbery cake.)
Pour the last of the liquid mixture and mix again until well combined. Don’t overmix the batter at this point. Stop mixing once everything is well incorporated.
Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds though.
Step 6:
Pour the cake batter into the prepared pans.
Slide the cakes into the oven and make sure to turn the temperature down to 325 degrees F (unless you’re making these as cupcakes, in which case you’ll want to read the notes below).
Bake the cake layers at 325 degrees F for approximately 40-45 minutes.
The cakes are done when a toothpick inserted into the center of each cake layer comes out with either a few moist crumbs on it or clean, but now raw batter.
You don’t have to wait until the toothpick comes out clean. Just make sure it doesn’t have raw batter on it.
Step 7:
Set the cake layers on wire racks and let them cool for about ten minutes. After they’ve settled for ten minutes, turn the cakes out of the pans and onto the racks.
Let them cool out of the pans completely before adding buttercream frosting or freezing the layers.
See my post on how to freeze cake layers and cupcakes here: How to Freeze Cake & Cupcakes
Step 8:
Once the layers are cooled, set one layer on a cake plate or cake platter and add buttercream to the top.
Next, add the second layer and cover the entire cake with buttercream.
You can find my buttercream recipe here: Vanilla Bean Buttercream
Tips & FAQs:
A white cake is usually whiter in color and could use vegetable shortening instead of butter to help get a lighter color cake. The vanilla is also isn’t usually as strong in a white cake as it would be in a vanilla cake.
A vanilla cake usually includes vanilla extract and a vanilla bean cake usually includes vanilla bean paste. Vanilla bean cake usually has a stronger vanilla flavor.
Vanilla bean paste is thicker and uses actual vanilla seeds. Using vanilla bean paste in cakes really pumps up the vanilla flavor.
Here’s a good article from Nielsen-Massey on when to use vanilla bean paste or vanilla extract: When to use Vanilla Bean Paste and Vanilla Extract
You can sometimes get it at craft stores that sell cake decorating supplies, but I generally order mine from Amazon.
Here are some options:
LorAnn Organic Madagascar Vanilla Bean Paste
Native Vanilla Bean Paste
Heilala Vanilla Bean Paste for Baking
Nielsen-Massey Pure Vanilla Bean Paste
Taylor & Colledge Organic Vanilla Bean Paste
Yes you sure can. I think using a good vanilla bean emulsion or paste really pumps up the flavor and can set your cake apart from the rest, but a real vanilla extract will work as well.
Cake flour is different than all-purpose flour and they can’t be substituted for each other in equal amounts. Cake flour will give your cake a more tender texture, so it’s best to use that in this recipe if you can get it.
If you can’t get cake flour, you’ll have to substitute it with all-purpose flour, but you’ll need to make these changes: For every cup of cake flour called for in the recipe, use one cup of all-purpose flour instead and remove two tablespoons of it, then replace that with two tablespoons of cornstarch.
Be careful not to pack the flour down into the measuring cup when you measure it out. That can add too much flour to the batter and cause the cake to be dense and dry. Just spoon the flour into the measuring cup and level it off.
Unsalted butter works best because you can estimate the proper amount of salt that will be added plus salted butter has a different water content than unsalted.
However, if you’re unable to get unsalted butter, you can use salted in the cake and the buttercream, but omit the additional salt that each recipe calls for.
Sour cream is best in this recipe as it helps make a very moist cake and gives a little flavor. If you don’t have access to it, you can use plain yogurt, but use the full-fat yogurt instead of the low-fat or fat-free type.
No, you don’t have to use it, but it’s really a very small amount and it just gives a hint of added flavor. Personally, I think it adds that extra secret ingredient that people just love and it doesn’t actually taste like almonds.
To see an even deeper discussion on why I really like a touch of it in this cake, check out the ingredient section closer to the top of this post.
The mixing method for this cake is called the reverse creaming method because instead of creaming the butter with the sugar, you’ll add the butter, in chunks, to the dry mixture which will coat it.
This method helps produce a softer cake and helps reduce the chance of over-mixing which can over-develop the gluten.
This cake is done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, add the glaze.
This cake can be stored covered at room temperature for several days as long as it’s not covered or filled with a perishable frosting.
To prolong freshness, the cake can then be covered and stored in the refrigerator for a few additional days.
Most cakes are best served close to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving.
You can also pop a slice in the microwave to warm up a bit.
Yes, but with a few changes. Fill 2 cupcake pans (24 cupcakes) with cupcake liners and fill with batter about ⅔ of the way full. Bake at 350 degrees F (do not turn the temperature down) and bake for about 15-25 minutes depending on the size of your oven. Start checking for doneness at around 12 minutes just to be sure.
You may have a bit of cake batter left over, but you can chill that batter and make the remaining cupcakes when the others have baked.
Yes, this cake works well for stacking as long as you use proper supports as you would stacking any cake.
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Supplies used for this recipe:
- Magic Line 8-inch round cake pans or Wilton 8-inch round cake pans
- Whisks
- Silicone spatula
- Mixing bowls
- Stand mixer or electric hand-mixer
- Cooling racks
- Vanilla bean paste options: LorAnn Organic Madagascar Vanilla Bean Paste, Native Vanilla Bean Paste, Heilala Vanilla Bean Paste for Baking, Nielsen-Massey Pure Vanilla Bean Paste, Taylor & Colledge Organic Vanilla Bean Paste, Almond emulsion
- Almond baking emulsion
Video:
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe:
Favorite Vanilla Bean Cake
Ingredients
- 3 cups cake flour (not all-purpose flour, see FAQs in the post for substitutions)
- 2 cups granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, only slightly cooler than room temperature (2 sticks)
- 1 cup sour cream
- ½ cup whole milk
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla bean paste (or vanilla extract)
- ½ teaspoon almond emulsion (optional)
- 3 large eggs
- Vanilla Bean Buttercream (recipe link in the notes section)
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Instructions
- Preheat the oven to 350 degrees F. (You will turn the oven temperature down to 325 degrees F once you put the cakes in the oven.)
- Grease and flour two 8" round cake pans. (If making cupcakes, read notes below)
- Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl and whisk well. Set aside.
- In another bowl, combine the sour cream, milk, oil, vanilla bean paste, almond extract and eggs. Mix well with a whisk and set aside.
- Cut the almost room-temperature butter into chunks. Turn the mixer on low and slowly add the butter, a bit at a time, to the dry ingredients. Once all the butter has been added, mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly. It should have a sand-like texture. If the butter is too warm or if it's mixed for too long, it will form a paste and this will not produce a good cake texture.
- Pour about a third of the liquid mixture. into the dry mixture and mix on low to medium until well combined…about 30 seconds to one minute. (Some reverse creaming recipes call for mixing 1-2 minutes at this stage, but be careful about mixing longer than a minute as mixing for too long will cause a dense cake.)
- Pour the last of the liquid mixture into the dry mixture and mix again until well combined. Don't overmix the batter at this point. Stop mixing once everything is well incorporated, usually no more than about 20-30 seconds.
- Use a silicone spatula to scrape down the sides and bottom of the bowl. Mix again for only about 10 to 15 seconds.
- Pour the cake batter into the prepared pans.
- Slide the cake pans into the oven and turn the oven temp down to 325 degrees F (unless you're making these as cupcakes, in which case you'll want to read the notes below).
- Bake at 325 degrees F for approximately 40-45 minutes. The cakes are done when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
- Set on wire racks to cool for ten minutes, then turn the cakes out onto the racks and let them cool out of the pans completely before adding buttercream frosting.
Notes
Nutrition
How to Share
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Joya
Hi, I decided to make this recipe for my daughters birthday! I’m using my 12 inch cake pans and I’m planning to do 3 layers. Should I make the recipe 3 times ? Would that be the correct measurement?
Kara Jane
Hi there, one recipe will make two, 8″ round pans (2″ deep), so one recipe per 12″ layer will be plenty. You’ll probably have a little bit of batter left over though for each one, but you can always add that batter to some cupcake pans. Hope that helps!
Shyeta Skywalker
Just made this cake for my baby sisters birthday and it’s incredible! So moist and flavorful. The only modification I made was I warmed fresh vanilla beans in the milk. Such a lovely recipe!!
Kara Jane
Oh yay! I’m so glad you liked it! And the vanilla beans in the milk is clever! I will have to try that. 🙂
Adeyinka Gbagba
I’ve tried so many vanilla
recipe with no super luck. But when I tried yours,it was awesome, I can’t thank you enough….I don’t usually eat cake, but with this, I ate half of the cake … But my concern is the sugar . Can I reduce it by 1/4?… Despite the sugar ,I couldn’t still my mind off it…….. I hope the cake will not go wrong if I reduce the sugar.
Kara Jane
Oh I’m so glad you like the cake! Yes, you should be able to reduce it by 1/4 cup, but I wouldn’t reduce it any more than that, or it could mess with the texture of the cake. And I agree with you…I think this cake is addicting! 🙂
Adrianna
I just baked this cake for a birthday party. It looks incredible! My only concern is i just realized i baked with salted butter. Do you think i should remake it?
Kara Jane
Adrianna, that’s a tricky question. My answer is maybe, maybe not. I know that’s annoying. Salted butter has a bit more water content in it and has added salt. You said it still looked good, so that’s a good sign that maybe it didn’t mess with the texture, but the second ‘if’ is whether it’s too salty. Did you add in the regular salt that the recipe called for? If not, then you’ll probably be fine. If so, then what you could do is just slice a thin sliver off the top of one of the cake layers and taste it. Just a thin slice and no one will know you’ve done that once it’s all put together and iced. Let me know how it goes!
Mita Pierce
Hi
I have just started following your webiste and love it. I am planning to bake your vanilla bean cake that uses cake flour. I have never used cake flour before but just bought onbe from Amazon that has 2% protein. Is that good for stability of the cake? What should be the minimum protein% for cake flour? I am planningto bake this for our wedding anniversay. Please help
Kara Jane
Hi there. I have never used a flour with that low of protein. Are you sure it said 2%? I think most cake flour is around 7% or so. I’ve used the brands Swans Down and Softasilk. Both of those work fine. I prefer the Swans Down cake flour though. I don’t know why, but the texture just seems better to me. I’m not sure what flour you purchased, so I don’t really know if it would work or not. You could perhaps try and send me a link to what you purchased and I can take a look at it though if you want.
Mita
Hello
Thank you so much for your response. Here is the link
Hopefully it will work for you
Kara Jane
Ok the link worked. (I deleted it though, so it wouldn’t be marked as spam.) I checked it out and it looks like it’s actually got some good reviews and people are saying they love it in cakes, so I’m thinking it’ll turn out just fine. I can’t guarantee it, since I haven’t used it before, but looks like it’s worked well for others. Let me know how it goes!
Mita
Thank you
Meka
Hi. I would like to use your recipe and make 2 cakes both being 1/2 sheet cakes. Will I have to double your recipe to fit into a 1/2 sheet pan? Also, how long should I bake it by it being a 1/2 sheet cake? My goal is to make either a 2 or 3 layer 1/2 sheet cake but I don’t want my layers to be to thick because the cake will be huge if I don’t cut the cake in half. Still debating on how to pull this off 🙂
Kara Jane
Hi there, yes you’ll probably need to double the recipe to fill a 1/2 sheet pan. You might want to use a heat core in the middle or a flower nail. It just helps it heat more evenly since it’s such a large cake. As far as how long to bake it, I’d just start out with what is called for in the recipe and then just watch it from there. You’ll have to just eye-ball it and maybe use the toothpick test. If you do use the toothpick test, just make sure there are still some crumbs coming out on the toothpick. You don’t want the toothpick coming out clean…that’s actually baking it too long. Oh and I know what you mean about having two layers for a sheet cake and it being too thick. I’d just make one layer first and see how thick it comes out. If it’s pretty thick, you might get away with torting it (just slicing it in half) and getting two layers out of it. I hope this helps!
Meka
Thank you much for your response. I am making the cake for my son’s party next Saturday and I want to make sure I have enough of the ingredients. I will let you know how it turns out. Wish me luck 🙂
Kara Jane
I hope it all turns out great! I’m crossing my fingers for you. 🙂
Jessica
Hi! I’m looking to make this for a baby shower this weekend, and was curious about the conversion to metric that’s within the recipe. Is this an actual TESTED metric conversion you’ve used, or just a website that tries to convert it? I’ve historically found using weights to make better breads and cakes, but having a converter do it is usually wildly off so just wanted to check. Unless it’s something you’ve tested I may go with the U.S. recipe to be safe 🙂 Thank you!
Kara Jane
Hi Jessica, thanks for asking. The metric conversion comes from my website recipe card program. It auto-converts it for me. I don’t test out the metric conversions, I just use the US measurements. Thanks for letting me know about the conversions being ‘iffy’. That’s good information to know.
Jessica
Okay, good to know and thank you! I’ll try the US ones this time since it’s for a special occasion but will try and go back to test the metric ones at some point. What program is it that converts it for your site? That way if it works out I finally have a good conversion resource!
Kara Jane
Oh that would be great if you could let me know if it works out. I’d love that. The conversions I use are actually through my recipe card plug in for my site. I use WP Recipe Maker and they design the recipe cards and figure out the nutritional values and conversions for me. It’s a paid plug in, but I don’t think they have a site that people can just go on and use conversions. It would be helpful if they did, but I think they just do coding and programs for website plug ins.
Kara Jane
Ok, now I’m replying to my reply. I just mentioned the conversions stuff to my husband and he uses an app on his iphone that is pretty amazing. It’s got a gazillion options on it and it’s simply called Convert. Thought you might want to check that out as well to compare.
Mita Pierce
Can I mix the batter as normal instead of reverse mixing method? will that change anything?
Thank you
Mita
Kara Jane
You can if you’d like, but a reverse creaming method really helps with the texture. It helps keep the batter from being over mixed by coating the gluten in the flour first before adding the liquid. It gives you a great soft and smooth texture. You should be able to do the regular creaming method as well, but the texture may not be exactly like if you’d used the reverse creaming method.
Mita
Thank you. I sure appreciate your help. I will stick to your reverse method. I do have another Q regarding chocolate frosting. I will be using sugar transfer sheet designs on top of my chocolate frosting. I am wondering is there a way the frosting is not too wet so as to not ruin the desk oof the transfer sheet when putting it on the frosting
Thank you
Kara Jane
I’ve actually never used transfer sheets, so I’m not sure I’m much help with that. I can think of two things that may help to keep the buttercream from being too ‘wet’. First, you might just make the icing a little thicker than you normally do. I don’t mean thicker as in adding more, I just mean by perhaps adding in a cup or so more of confectioner’s sugar. The other idea is if you replace part of the butter in the icing recipe with vegetable shortening, it will become closer to a ‘crusting’ buttercream. That might help it a little. Again, I’m definitely not an expert in transfer sheets as I don’t have any experience with them.
Mita Pierce
Thank you. You are indeed v helpful. Awesome. Appreciate you taking time to respond
Thank you
Kara Jane
You’re so welcome! Let me know how it all goes!
samantha
hi! looks delicious. how long can i freeze the cakes for? i might need them in the freezer for a week, would that be safe? thanks!
Kara Jane
I try not to freeze them any longer than two or three weeks. They’re still probably fine for longer than that, but I’m just picky and want the best texture. So a week is totally fine. I usually freeze mine for a couple weeks and they turn out just fine.
Liz
I’m looking forward to baking your cake!
My cake flour does not have cornstarch. Do you recommend adding it and, if so, how much?
Thank you 🙂
Kara Jane
Hi Liz, I’m not sure. I haven’t used cake flour like that, but I would just try it first without adding anything to it and see how it turns out.
Liz Ostrow
Thanks so much for answering so quickly, Kara! You are so sweet.
I’m making it tomorrow and will let you know how it turns out. The ingredients no doubt make a great cake and your clear instructions are wonderful.
Kara Jane
You’re so welcome. ? I hope it turns out well and that you really like it!
Liz
I thought it silly to respond before cutting into the cake.
What a fantastic Christmas gift 🙂
My sibs and I threw my dad a 97th birthday party and the cake disappeared quickly.
I kept the sides of the cake pan cool during baking and it was a wonderful bite, the texture and flavor are perfect. Paired it with a white chocolate cream cheese frosting. A little worried that the raspberry filling would bleed into the cake, I spread a super thin layer of the frosting on the layers and that worked to protect the cake from the raspberry. Can’t wait for the next birthday 😉
Thank you for posting this recipe, Kara
Kara Jane
Hey Liz, that’s awesome! I’m so glad everyone liked the cake! And that’s the perfect way to handle fruit filling…adding the thin layer of buttercream and then the filling so it doesn’t soak in. And the white chocolate cream cheese buttercream sounds so good on that cake. Oh and happy birthday to your dad! Wow 97! I need to know his secret. 😉
Connie Clark
Can you make this cake in a 13 x 9 pan? If so how long would you bake it for and what temp? Also I am high altitude any modifications?
Kara Jane
Hi Connie, I have not baked this in a 13×9 pan, but it should work just fine. I’d say in non high altitude situations, I’d bake it at 350 degrees and I’d probably start checking it around 30 minutes. When it’s done, the top should be golden brown and a toothpick in the middle should come out with a few crumbs on it still. This cake doesn’t rise super high, so there probably won’t be much of a dome on it. As for high altitude baking, I’ve gotta tell ya I have no experience with that at all, so I would only be guessing and that’s not good. I did look up some things though and it’s really interesting how different it is for high altitude baking. Here’s a link I found that has a handy chart for adjustments you might want to make. https://www.kingarthurflour.com/learn/high-altitude-baking.html I’d start there and see how it goes. With me not being high altitude, I don’t have a way to test it out, so if you try it with the adjustments, I’d love to know how it turns out! Other readers might benefit from your high altitude adjustments as well.
Zoomia Alawana
Hello Karen,
I have made this vanilla cake several times and it turns out an absolute dream every time. It tastes good with all kinds of frosting too! The recipe even worked when I made a double batch and baked it in a 12×18 inch pan. However, I have one question. Is there any way I could turn this recipe into a strawberry cake without strawberry emulsion?
Kara Jane
Hi there! I’m so glad you liked the cake! And that’s good to know it works well as a double batch too. You could probably turn this into a strawberry cake, but it would need some experimenting though. You could add in some strawberry puree, but then you’d need to lower the amount of other liquid in the cake. Since strawberries are a bit acidic, you’d need to add a bit more baking soda, but then you’d have to lower the baking powder a bit. So, basically my answer is yes, but it would take a little experimenting on the right amount for each of these things to get it right.
Eileen Pusey
Would adding some freeze-dried strawberries that were run through a food processor work? I’ve seen that for frosting to add color naturally.
Kara Jane
You can probably do that, as long as nothing you add would add in too much liquid. If it does, it’ll throw the ratios off and the texture of the cake might be off.
Kaitlyn McMaken
This cake and your vanilla frosting was the best cake I have made!! I did poke it and add some sugar water mixture on top to add a little extra moisture! Do you possibly have a german chocolate cake recipe?
Kara Jane
Oh yay!!! I’m so glad you liked it! And I’m guessing the sugar syrup really took it up a notch. I’ll need to try that myself!
As far as a German chocolate cake goes, I don’t have a recipe for one at this point. I’ve got it on my list, but I always kind of push it to the side because I’m allergic to pecans. Lol. I mean I could eat the cake obviously but I’d have to rely on someone else’s opinion about the icing…I’m sure I could find some taste testers though. Lol!