Fantastic recipe thanks so much!! I’m making this cake for people who don’t like too much sweetness, so do you think this is a good option? I would like to keep your recipe. I love the cake idea, but I was wondering whether I could use a different frosting recipe? Sending u big hugsssssssss. I can’t remember if I have tried it with this cake specifically, but I think it would be fine. Overmixing can over develop the gluten and result in a tough cake. Loved it, mine was moist and delicious. that is what I did let it bake longer and it turned out amazing! I’m so sorry for the trouble! I did not enjoy the Chelsweets recipe as much as I did yours. Good morning. It was intentionally added for moisture purposes, so without it you won’t get quite the same result. Am glad to say , am searching no more … this is for me. The cake flour would be fine though. How many cupcakes will this recipe make and could you please suggest a baking time/temp? Thanks for the recipe. Thank you for sharing. How much whole wheat flour do you think I could safely sub in this recipe to have it still taste delicious? I made this recipe for my daughters cake and cupcakes and received so much amazing feedback. Thank you Lindsay for a beautiful recipe. Hi Jenny, how are you? I love love love this elegant cake. Not to sweet, because the cake is not to sweet. Everyone loved it and it didn’t last long . Really simple and very yummy cake. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. I would check my leavening agent and make sure it’s not out of date. Thank you! It is great with a cup of coffee or tea and I enjoy it whenever I need a quick sweet bite. Hello, i am from UK and want to have a go at baking this cake, looks delicious!! Make this moist marble cake! Does this solve the issue of hard edges you sometimes get from baking? The Best Marble Cake With Oil Recipes on Yummly | Marble Cake, Marble Cake, Chocolate Coconut Marble Cake ... from personalized recipe recommendations to handy planning tools and hands-on lessons. Yes you can, it just might be a shorter cake and less you increase the amounts of ingredients. Thank you so much for your time. Thanks for sharing your recipe. If you are not using parchment paper, then remove the pan from the oven and transfer it to a cooling rack, after 7 minutes remove the cake from the pan and place it over the cooling rack to cool completely. Thank you ???? Grease or line a loaf pan completely with foil (no need to grease foil). I’ve just made one using half the ingredients and a bit less sugar. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Thank your for your recipes and instructions. Tough to say from a distance. Thank you for your reply. Please list all the exact ingredients you used, the size of the pan, what type of mixer, and how long did you preheat the oven? Please let me know if you used any different ingredient than I do and also what kind of flour and oil did you use? But this one reminds me of the old fashioned yellow vanilla cake. Thank you. I really don’t use fondant, so it’s hard for me to say. I really like it because it’s so light and does not seem dry to me when made with beaten egg whites. I’ve used it for a semi naked cake before and it was great. Planning on making this cake could I bake the cake a week out and freeze it? I’m just not sure of the bake time. But my cake is very crumbled. I’m so glad you’ve enjoyed the cake! The height is perfect. And it does get even more moist the second day. . Thanks. Hi can you please give me the ingredient measurements for a 2 layer 8 inch cake please. Can I divide the recipe into half? Id like to know how you recommend storing this cake? The shipping cost just makes me irk every time! Firstly, the main ingredient in this cake batter is egg whites. While adding additional leaving may seem like it would help the cake rise more, too much leavener can actually have the opposite effect and cause the cake to fall when it comes out of the oven. This still isn’t the same as the absolute wonder that was Sara Lee Chocolate swirl pound cake. It’s basically become my life’s mission to have a vanilla cake recipe for everyone. I definitely think cakes taste better when served at room temperature. I am wondering if I could use this vanilla cake but somehow turn it into chocolate. REALLY takes the cake! In doing a test run today so I can be it for my mom’s birthday! I made this last night along with the vanilla layer cake from your cookbook for a fun little vanilla cake taste off and both are so delicious! Preheat oven to 350°F (176°C). Could anyone tell me what I’m doing wrong? I want something light, fluffy and super moist.
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