I must admit I did make 2 changes, I used buttermilk instead and added an extra tbsp of vanilla. Be sure to register or log in and then click the camera icon located at the bottom of the comment form. So delicious! Can’t wait for you to try it! Let me know how it goes if you try it! I hope that helps! I have been asked to make a rainbow Spider-Man cake for a kids birthday, would I need to double this recipe to make 6 or 7 layers of rainbow colours or would that recipe amount be enough to seperate add each different colour and make several smaller cakes for the layers?? You are absolutely a m a z i n g! Thank you for replying and so promptly! Add in the cake mix to the bowl. I am so happy to hear that you loved the recipe 🙂 Can’t wait to see how you decorate! Thank you for doing what you do. My dilemma was do I put in 398g or use the cup measurements. The pans I use are a little over 2 inches deep, I’m sure the shorter pan has something to do with it. I have been looking for a GREAT vanilla cake recipe and this was it! What would attribute to the density? Hi, I just randomly found this recipe on Instagram and am so excited to try it out. You can make it in a 9×13, but I’ve heard it can turn out a little bit like bread pudding texture, which isn’t a bad thing just something to note. What OTG or Oven mode you use to bake basic cake? There is a big explanation about why I use cake flour above in this post, but in a nutshell, it makes this cake softer than any other type of flour. So happy you’ve been loving my recipes. I believe it was too much sour cream. Enjoy! To save you the math, here’s the same recipe halfed: https://sugarandsparrow.com/smash-cake/. Hi Whitney – I’ve made this cake twice now and everyone loves it. I love your other recipes, though! In the bowl of your stand mixer (a handheld mixer works fine too! Just making sure. Hi Whitney, I wanted to try out this recipe beforehand for my daughter’s first birthday. Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. If I want to make 2 or 3 layers, but only have 1 9″ pan, will the batter be okay sitting out while the first layer bakes and cools, or is it meant to go in the oven right away after mixing? How many layers of cake should I use? This cake should only take 30-35 minutes to bake. Hi Whitney, I love your cakes and recipes and just made the vanilla cupcakes today. One box of pudding mix is more than enough for a box of cake mix. I did leave the milk out for an hour or so but perhaps it still was too cold (it’s Winter here). Amazing amazing amazing. 75 minutes! Hope all is well with you. I’m more of a cupcake/cookie/bars baker but you’ve inspired me to start baking cakes. I will try this recipe next as the last recipe I tried turned out way too dense . If you don’t have corn starch handy, you can use straight all purpose flour but be sure to sift it a few times. I made this cake, put it in the oven, and then sat down and decided to read the reviews. Even so, use the 398g measurement that the recipe calls for. I answered your almond flavoring question above, but just in case you didn’t see it: For an almond flavored cake, I would sub 2/3 of the vanilla in this recipe with almond extract. Perfect recipe and cake for coffee and family get to-gethers! You can check your local cake decorating supply shop or you can use 6 inch pans that are 3 inches deep – just divide the batter between them equally and they should bake just fine! So happy you love this recipe! And I will definitely try some of your other cakes Make sure they're entirely room temperature before applying any frosting.Â, *DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Thank you so much for all the tips and tricks- you make understanding the recipe very easy! It’s totally up to you! It’s ridiculous good and it actually won at a baking cake contest. Thanks in advance, Thanks so much, Benazir! Preheat oven to 325 degrees. I would like to use three 8 inch pans. It sounds like your oven temp may be too low. You can buy an oven thermometer to read the actual temp and adjust accordingly. Hope that helps! Let me know how it goes next time and I hope these ones can be salvaged! I followed the directions exactly and my family members loved it. Also, this post is how i found sugar&sparrow, i’m enjoying exploring. Hi also I don’t have a paddle attachment whisk I only have the had electrical one? Can I know if I can substitute all purpose flour for cake flour?? Since the cake flour is what makes this recipe light and fluffy, my best recommendation is to make a homemade version of cake flour using all purpose flour (recipe here: https://sugarandsparrow.com/homemade-cake-flour-recipe/). If you don’t have access to cake flour, I recommend making your own using all purpose flour and cornstarch. From what I’ve researched about deep dish pans, it sounds like it’s not a good idea unless you’re baking a cake with a dense crumb (like a fruit cake). Hi Heather, the batter is totally ok sitting out at room temperature while the other layers bake. So moist and tasty. I followed the recipe to a “t”…do you think the wrapping/refrigeration of it made it “dense up”? Hi Evette! Hi Whitney 🙂 I am going to use this recipe tonight and cant wait! Also what can i use instead of cake flour? Instead, I recommend store bought cake flour, or if you don’t have that on hand, you can convert all-purpose flour into cake flour using this recipe: https://sugarandsparrow.com/homemade-cake-flour-recipe/. Hope you love this recipe! It doesn’t seem to have affected the taste but I was wondering if you have any idea why this happens? For three 8-inch pans I would 1.5 the recipe to have enough. 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