IMPORTANT NOTE: I mistakenly say in this video to use 1 1/2 cups of buttermilk. The correct amount is 1 1/4 cups (as listed in the description). I'm so sorry about mis-speaking here and wish there was a way to add an edit to the video! Remember to always read through the description before beginning to bake ❤️
Lol...ok thank you. I have made both the vanilla and chocolate cake and I must tell you it was extremely good. You're the first receipe I've followed in trying a cake for the first time and it was a success. I am getting into baking professionally and you have been a tremendous help. The red velvet cake and cupcakes is next...😊
I don't care what people say, or what they add to a box mix; it still tastes of chemicals! Scratch cakes (even if they don't turn out picture perfect) are still supreme. I get disgusted when someone (especially professional cooks) start with a cake mix. The outcome is never the same. Thanks, Sam, for giving us such a great, easy recipe.
I’m eating this cake right now, it’s the first homemade cake that actually came out soft and fluffy. This will be my “go to” recipe. Thanks so much. I told all my friends I was a terrible cake maker and deleted all my cake you tube cake videos and said I quit. But I just had to try this one more time. Glad I did
Thank you for taking the time to perfect your recipes. Ever since making your coconut cream pie, I always go straight to you for any and all recipes. I appreciate all of the detail you put into these recipes to make them easy to follow
MMMM looks so good. If I had to eat cake mix, I would not eat cake. I grew up eating cakes made only from scratch. I never make a cake mix cake, I just do not like them, but it is what you got used to eating. My mother never made cake mix, and I learned to make cakes with good butter, sugar, eggs, and of course cake flour. I love a layer cake with chocolate icing. Thank you for posting.
Make at home your own cake release product. Equal parts flour, canola oil and shortening. Combine ingredients until smooth. Stores covered in the refrigerator for a very long time. Not my idea but can't remember which RU-vid baker shared this tip. Whomever it was, thanks. I have been using this exclusively for many years now. Never fails.
Thanks for the recipes I started with your delicious oatmeal cookies and my kids and grandchildren love them this is next I’m talking tomorrow, and I really appreciate you doing them with a hand mixer because some of us haven’t been able too afford a kitchen aid standing mixer you give us options. Be well and safe.
I made this cake and it’s so moist and delicious! I also made the chocolate icing and it was also delicious. Not too sweet. I think from now on I will use this icing on all my cakes. Thank you Sam. You never disappoint.
I made my first cake from scratch using your Vanilla cake recipe and it was delicious a huge hit w everyone also used your chocolate buttercream frosting (hershey's Coco) it was amazing! I followed your directions exactly and it was perfect, can't wait to bake more of your recipes! Thank you Sam❤
Home made is so much better. I’ve tried to doctor a box cake, but I can still taste it. So I make homemade cakes, and even the frosting is so much better. Great recipe 🤤🤤👍🏼👍🏼yummy
This is a great and delicious recipe, sort of old school....loved it, thanks again Sam, you always make new recipes such a treat for me...this is super fun....super simple...super yummy!❤
Just came from the older video and it looks pretty much the same. I've always been searching for a vanilla cake recipe and I've decided to make this one. Thank you so much.
I just found your channel and every single recipe I've seen looks amazing! I'm trying out your vanilla cake recipe tonight. You have a really terrific personality too!!
How many cupcakes would this batter make and how long to bake them? It’s so good to know that I can trust your tried and true recipes Sam. 💕 You’re my fav now because all your cookie bar recipes came out great. Everyone loved them and you’re giving me a good reputation. 😃 🍪 Thank you MUCH!
I tried this cake recipe for the first time, I wasn't real impressed with it. I didn't overcook it, I was careful not to, the top was a light tanish color, but it turned out pretty dry and extremely dense. I stired the flour in with a spatula, so it wasnt over mixed either. Almost like a pound cake. Taste was great but the texture left something to be desired. But I give your carrot cake 10 stars if I could!! Thats the best I've ever tasted!!! Thank you for your channel!! I used your buttercream recipe and it was absolutely fantastic and also your cream cheese frosting!!! So delicious!!
O no! Did you use the toothpick test to make sure they weren’t over baked? This really isn’t a dry cake and if you mixed everything by hand I doubt it was over mixed. You can’t always go by color on top when baking. 😔
Looks amazing!! I'm for sure gonna try this. I've been looking everywhere and I mean everywhere for a vanilla cake like this! I'm just wondering if I could make 2 or 3 layers in a 6 inch cake pan and how long if i can.. If anyone sees this, mind if you help if you can? Thanks!
❤❤❤❤ hi I love your recipes and I have a question could you tell me with this recipe how how can I make it into him a 12 x 18 a cake pan I wanna make a quarter sheet cake so could you help me on all of the measurements for that I definitely would appreciate it thank you so much??!!😊😊😊
When do you know to do a reverse creaming method vs regular way? Just recipe specific, or is there a reason to do one way or the other? Thanks so much. You are delightful to watch and super informative.
Well dag nabbit lol, I followed it last night by the link in the description, (1 1/4 cup on your blog) but my cake didn't turn out, so I thought it was underbaked. I thought maybe the buttermilk was my recent error viewing this, and I paused the video where you had your mlke, and it looked like you had 1 1/2 cups of buttermilk, so then I figured " Ah, that was my error last night, silly me," forgetting that I have actually made this successfully twice before and both times they turned out perfect! So its cooling right now as I type this, and so far it looks ok! I think I saved my butt using cake flour this time...lol I mistakenly fixed my own error. On another note for anyone struggling with this recipe, DO NOT USE A HAND MIXER TO COMBINE YOUR WET AND DRY INGREDIENTS! When I did this it was just me being lazy and figuring since it had turned out perfectly two other times for me that it would be a forgiving bake, but nah lol it wasn't. It was so dry, and had no flavor. Also sorta tasted like bad cornbread haha. So to sum up, just listen to Sam, and read her description edit! So what I have learned...Don't use a hand mixer when she says to, *video error on buttermilk measurement* recipe is 1 1/4 cups of buttermilk (blog link recipe is correct) and It's ok if there are "some" lumps in the cake batter, I struggled with that one too.
Oh it's okay! It was delicious still, I completely understand. I mostly wanted others to know to really listen to you when it comes to using the mixer with the wet and dry ingredients lol.
I'm not sure exactly how to do it. I do have a recipe for a buttermilk substitute though. :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nzXgl6ayZxc.html
I wouldn't recommend it, but you can use your regular milk to make a buttermilk substitute. :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nzXgl6ayZxc.htmlsi=dp39mEZWgn8lLL4X
I've never made a cake from scratch before so this question is out of ignorance. When would you use cake flour instead of all purpose like you do here?
It really depends on the intended outcome of the cake. Cake flour can produce a lighter, fluffier cake. Using all purpose flour will make the cake a little more sturdy, but this recipe was designed using all purpose flour so it’s not necessary to use cake flour. This cake will come out nice and light and moist. In a lot of cakes you can substitute one for the other but the ratio isn’t exactly 1 to 1. I hope this helps! 😊
Good morning Sam.! This cake looks so moist and delicious. Will it hold up if I used a vanilla bean pastry cream in between the layers? I'm excited to make this cake this weekend for my brother in-laws birthday.
Without being familiar with the pastry cream, I can't say for sure. My only concern would be that the top cake slides off the cream layer in the middle. Maybe if you put a dam around the edge of that center layer and filled that with cream that could potentially work.
You can make this with cake flour but you’ll need to substitute it properly. Some lumps are ok but you don’t want a ton of big clumps but at the same time you don’t want to beat your batter until it’s completely smooth. You can see the consistency of mine when I pour it. 😊
I haven't personally tried it, but others have reported a 30 minute bake time in a 9 x 13. Be sure to keep an eye on it so it doesn't get over-baked. :)
I really appreciate u replying, I have one more question. With Your chocolate cake u melted the butter doing the reverse creaming method and it was excellent, would the melted butter have the same effect on other cakes using the same method?
You could try my strawberry cake or chantilly cake 😊 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lMLbhn6nAB8.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-saP8e68JYo4.html
I wouldn't recommend just adding cocoa powder but I do have a really good chocolate cake. :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HXv6hb3xKEY.htmlsi=ixkifR1KwursiK6t
@@SugarSpunRun thank u!! just wanted to say they turned out great :) i made them for my guitar class. i split it into 3 batches and made different flavors (matcha, ube and strawberry) with your cream cheese frosting recipe and they loved them!
Hey Sam! I want to try this recipe but I can only find 2% reduced fat buttermilk. Will this work or should I just make it with vinegar and full fat regular milk? Thanks!
You can put it in 3 pans, but your cake layers will be thinner and the bake time will be reduced. If you want to add a 3rd normal layer you'll want to increase the recipe by 50%. :)
