No Bake Cake

What about a classic vanilla layer cake draped in vanilla buttercream? I already have homemade vanilla cupcakes and a vanilla 6 inch cake covered and now in all its crowning glory (and after plenty recipe testing catastrophes), I present you with cake perfection:

For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is moderately thick and fits perfectly in 3 9-inch cake pans. We actually use the same exact batter to make snickerdoodle cake.

No Bake Cake

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Cake Decoration Inspiration: For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can also decorate with chocolate buttercream (I recommend the same amount from this piata cake), rainbow sprinkles, or even beautiful buttercream flowers.

Hi Deb! We recommend using our white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake. See recipe notes for the 913 inch version. Or, here is our vanilla sheet cake using the reverse creaming method.

Your instructions say to leave the cake in the pan until completely cool. I have always tipped my cakes out onto the wire rack after about 10 minutes of cooling (and re-inverted so that they cool right side up). Is there a reason you suggest leaving the cake in the pan the entire time?

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You can now have Gwendolyn's elegant porcelain Fairytale Pixie Castle as a beautiful top to your cake for weddings, birthdays and anniversaries. Intricate detail with flowers, turrets, mini windows and doors adorned with roses will make any celebration shine. Also available in soft pink.

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! ?

Lastly, please always take the results with a grain of salt as any issues could be my own baker error rather than the fault of the recipe. I do truly believe all of these recipes are worth trying and would be delicious standalone!

First: I did not have an easy time blending the roasted apples. With their dehydrated skins, the apples were quite chunky after 15 minutes of blending. Ultimately, I ran everything through a food processor and the sauce still felt quite chunky. The dryness of the sauce unfortunately carried over into the cake.

A Family Feast is also similar to Smitten Kitchen but uses slightly more flour and cup more oil. I was curious to see if the increased fat would lead to a more plush crumb. This recipe is also similar to the famous Silver Palate recipe as well as Bonnie Stern. Like Sally, spices get mixed directly into the batter and this cake gets topped with a boiled brown sugar glaze.

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.

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!

As always, it was very difficult to pick eight recipes (we added a boxed mix at the last minute!). The more I read about cake techniques, the harder it was to pick just eight. In the end, I narrowed down the options by only selecting recipes that had been specifically written in the style of a Funfetti cake. Meaning, not just a well-reviewed white cake that I would have to doctor with sprinkles. I tried to select a mix of classic internet-famous recipes as well as recipes that represented different permutations of butter/oil/shortening/eggs/egg whites and mixing methods.

I have never had such differing personal opinions from the final results! I think one factor that may have thrown off the rankings is that the frostings varied WILDLY. It was difficult for most tasters to separate the frosting from the cake when ranking both the cake-only and overall ratings. Thus, even if there was a really strong cake, a divisive frosting could cause it to tank in the overall score.

Throwing in a strong reminder that I am not a professional baker and these bake offs are done purely for fun. So take these results with a grain of salt! (Thanks Skyler for the data vizes!)

The cake was actually a standout for me, even though baking it made me very nervous! You pour a rather large amount of batter into an 8-inch cake pan and bake it until a thick brown crust develops. I was petrified I had overbaked it, but we ended up with a nicely sweet, very colorful cake. It was also chock FULL of sprinkles with a gorgeously crunchy crust.

In closing, I would like to thank Serious Eats/Stella Parks and Baking Sense for some seriously helpful cake tips that helped me avoid a ton of cake mistakes that I probably would have made. Highly recommend checking out their tips!

I hope you enjoyed this tiny sampling of some of the best sprinkle cake recipes on the internet. My taste testers and I certainly had a blast! Think I missed a great recipe? Let me know in the comments below!

What is the difference between coffee cake and crumb cake? Internet consensus seems to boil it down to the streusel. Crumb cakes are generally single layer cakes with a significantly thicker layer of crumbs (there can be dangerously little cake). Their crumbs may be thicker and crunchier than those found on coffee cake.

Overall, this was a more difficult bake off to judge than I anticipated. While a few coffee cakes stood out for things like an extreme amount of streusel or brown sugar, a fair amount of coffee cakes were all relatively similar. This is reflected in the clumping of rankings below:

In looking at the ingredient breakdowns of the cake/streusels below, I struggled to identify any major themes. (Except maybe that tasters preferred streusels made with brown sugar). However, I included a few observations around technique below.

Streusel ratio: This was a huge factor that affected rankings. (This further reinforced my decision to omit crumb cakes as they likely would have won decisively). Any recipe with complaints of insufficient streusel tended to rank lower no matter how good the cake itself was.

The cake sank slightly in the middle and it was tough to tell doneness because the center is so gooey. But tasters loved the result. Some loved the the extreme moistness and gooey texture while others thought it was overly sticky. Some loved the crunchiness of the streusel and sweet chewiness of the caramelized edges. Meanwhile, others wished the streusel was more disparate and not as melded into the coffee cake itself. Most tasters loved the depth of flavor and cinnamon flavor. A few thought spices were a little overpowering (one specifically wished the vanilla had been dialed down).

I recently found your website but I am In love with your detailed bake offs! I love your analysis and the time you take into giving the best possible reviews for each recipe! please do more! Maybe cheesecakes next??

Nik Pugmire is a reputable pastry chef, sharing his expertise gained from personal experience working in professional pastry kitchens and bakeries for over 15 years. With formal education, practical skills, and a deep passion for culinary arts, he aims to help share that love and knowledge through his writing. 006ab0faaa