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This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.

The use of hot milk with melted butter in a cake batter is another technique used in some types of Japanese sponge cakes (such as this one from Chopstick Chronicles, a Japanese food blog). Interestingly, I recently discovered it is also used in a traditional Southern cake called Hot Milk Cakes.

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I made this last minute Christmas morning! The cake was a favorite for my entire family. My kids told me to be sure I saved it to make again. Highly recomend. Icing amount was perfect and not too sweet! Loved!

The cake was moist, delicious. Unfortunately, it was requested it be a loaf tin shape to turn into a helicopter. And I cannot express enough to not use this recipe for a loaf tin shape. It was unfortunately dense despite the whipping of eggs etc. Definitely due to the shape of the tin and the wonderful guidance warned me as much.

Made this last night, and OMG it is divine! The texture is mind-bogglingly creamy. I have made a great many cakes in my time, and this recipe is my new go-to cake recipe! whipping the eggs like that is absolutely brilliant!

Dryness is typically the biggest complaint bakers have when making a cake from scratch, so I thought this FAQ deserved its own space. There are three main causes for a dry cake: over-measuring the flour (addressed above), over-mixing, and over-baking.

I have used your receipe in the past and the cake came out perfect.

since more people are around I need to use the 10inch circular cake pan, suggestions on how to adjust the receipe for the same ?

Hi! I measure liquids like oil and buttermilk in ml not grams so I do not have the weight measurements for that, nor do I recommend using gram measurements for liquid because conversions usually assume the weight of the liquid is the same as the weight of water, which is not the case and can lead for inaccurate measurements (I suspect why your cake turned out dense the first time you made it). I include notes in the recipe notes for baking in a 913 pan. Always bake in the middle rack unless otherwise indicated. I hope that helps, let me know how your next attempt goes! ?

A 10-inch round pan will produce similar results. To make cupcakes, line a 12-cup muffin tin with paper liners. Divide the batter evenly among the prepared muffin cups and bake in the preheated oven for 20 to 25 minutes.

I used pie & pastry flour which left the center mushy and unable to get done. So, I will retry this recipe with the cake flour recipe above. I thought what I used might be similar. Though, it was an easy recipe and tasted delicious on the edges!

Can you advise what measurements I would need if my recipe states 200 grams of plain flour and 25 grams of cake flour?? (Which I now know is corn flour) can you advise how much corn flour do I add to 200 grams of plain flour?

Thanks for posting the cake flour substitutions. My daughter bought me a food scale for Christmas one year, and I use it a lot for baking . best way to go. King Arthur Flour also has a conversion list for not only different flours, but for dried fruit, nuts, dry cereal, etc. It comes in very handy when exact measurements are desired by weight. -weight-chart.html

I have always wondered what the difference was between cake flour and regular flour was. Whenever I have seen a recipe with cake flour in it I always just use regular flour and hope for the best. But once again you are helping me to be a better, more informed cook for my family.

For some reason, every time I get a vegan piece of cake out (such as at Whole Foods or elsewhere), I am disappointed. The frosting is usually yummy, but the cake part is either 1. strange tasting OR 2. super dry, not moist at all. Seriously disappointing.

This recipe rocks! Made it with gluten-free flour and it is the moistest chocolate cake ever, even on day 2. My kids keep asking me to make it again, and again, and again. To make icing that is a little lighter, I started to experiment and made a vegan chocolate pudding for the filling, and that turned out great too! Thank you for a winner recipe!

The icing is incredibly sweet. Not only that I had left-over icing after icing the cake. I would say that 3/4 ,maybe even 2/3 of the recipe listed would have done the job. There were no instructions for what to do after the 2 cake layers had cooled. I guessed you combine the 2 layers with a layer of icing on top of the lower layer. Somewhat self evident I suppose. The cake was quite good, the vegan I made it for had a couple of slices.

If you love baking with brown butter, the brown butter cream cheese frosting from my zucchini cake would be fantastic here. If you are not into cream cheese frosting or just want to try something different, try it with traditional vanilla buttercream, this salted caramel frosting, or even white chocolate buttercream frosting instead. All are seriously delicious combinations!

I used a tablespoon-sized scoop to measure out the cake, rolled it into a ball, then placed it on a wax paper-lined baking sheet. You should get 50 cake balls per batch of cake. Rolled balls go in the fridge, another bowl comes out and continue until all the bowls magically turn into sheet pans of cake balls.

I purchased a foam block and poked holes in it to use as a makeshift drying rack. I also found this amazing contraption for $3.99, which literally saved my life as I found you need a station for drying (post-dip) and storing upright (post-drizzle and pre-wrap).

First dip the stick into chocolate then then insert in to the ball. This ensures that the stick will stay where it needs to and also makes the point where the chocolate surrounds the stick extra pretty.

They will all look like this! Just kidding! While it is true that most of them will look like the above, cake pops are like pancakes and it takes a few tries to find your stride. But when you do you will become a cake pop machine. I found the dipping process to be soothing.

Wow! What a process! They turned out so cute and delicious looking. It seems like finding the right packaging materials is the hardest part. I think my first cake pop experience will be on a smaller scale! ?

Hi Amanda! The wedding was on a Saturday so I made the cake on Wednesday, then rolled and decorated all the cake pops on Thursday. They were refrigerated (completely assembled and wrapped) until they had to make the drive (2 hours) up to the wedding. Then they were refrigerated on-site until the caterers placed one at each setting. I would think they would even be fine for a few more days if they were stored in the fridge. Hope this helps!

Hi Ashley! I used a small tablespoon-sized scoop to evenly portion out the dough then rolled them into balls and placed them on a baking sheet in the fridge to chill. Right before dipping (and after they had chilled for a while/firmed up) I re-rolled them to make sure they were extra round and smooth. Re: packaging, I wrapped and packed them up the same day I made them all then stored them all ready to go in the fridge until they were ready to be served. I would recommend packing them the day you make them because I found they were easier to store with the plastic covering the finished cake pops, rather then having them all stacked together without being wrapped. If you make them today (Saturday) they should be a-ok to be served by Tuesday! Hope this helps! Happy baking!!

My big suggestion is to give yourself a few days. You can make the cake one day, roll it the next, and then dip and package on the day before you want to to serve them. Also, having a few people really helps. Here is a link to the stand. Happy baking!

If I prepare my cake balls on sunday will they be okay for me to freeze or refrigerate until Thursday than finish? Or complete all in one day than freeze or refrigerate until party on Friday.. Im making about 100 to 120 pops.

Pastry Affair takes a rustic, honest approach to food. There may be a few rough edges, imprecise cuts, and crumbs sprinkled around the table, but that is what makes it feel like home. Designed for the home baker, Pastry Affair features recipes covering everything from cake and cookies to Sunday brunch.

This cake recipe requires 4 large eggs. Separate the eggs before starting. Beat the egg yolks with the wet ingredients, then beat the egg whites into fluffy peaks and fold them in last. Beating the egg whites incorporates air and promises a velvet-rich texture.

Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.

this cake was mid tbh. separating the egg yolk and white was too complicated for a recipe such as this and i doubt it made any difference on the texture. the cake was very dry and not rich in taste like you would expect from red velvet, probably because there was barely any cocoa powder. will be trying a different recipe next time.

Hi Laura, this batter fits nicely into a 913-inch cake pan. Same oven temperature. Bake for about 40-45 minutes. Keep your eye on the cake and use a toothpick to test for doneness. Hope it turns out great! 006ab0faaa