While we bake a variety of artisan cakes, dessert liqueur cakes, breakfast breads, and coffee cakes, our old-fashioned fruit cake is by far, our most popular. Did I do something wrong?

Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

The balance , texture , flavor of the recipe is commendable . You know… you’re the second person to tell me that they reduced the sugar in this recipe with no ill effects.

I loved this cake so much that I made one of my sisters wedding cake and iced this with a strawberry white chocolate Swiss merengue. xo, I made this cake for my wife for her birthday and she LOVED it. You can also brush a baked and cooled cake with sugar syrup to increase moisture: Simply boil 2 tbsp sugar in 1/4 cup of water until the sugar is dissolved. Mmmm !!!!!

Here’s to a year of getting your cake and eating it too! Did I miss something? What it does do is contribute flavor and a super tender texture to the baked cake. This cake gets pretty golden on top, which can fool you into thinking that it’s done, when it’s not quite there yet. Looking forward to making it! Hi I was wondering if I could turn this into a rose vanilla cake by adding a tsp of rose water and omit the nutmeg? I’m a kid and I made this for Mother’s Day (even though it was a week ago.) Also, if you want some extra rum flavor, I’d suggest brushing the top with rum after the cake is baked. This Vanilla Cake Recipe is a Building Block Recipe.

The recipe includes butter, a few whole eggs and a large amount of vanilla, because flavor, flavor, flavor.

This blog is where I share all of my kitchen creations!

It was great with pastry flour!

Will that impact on the cake structure (other than less sweet which is my preference).

Thank you so much for taking the time to leave a comment for me! This delicious, moist and fluffy vanilla cake covered in a perfectly creamy vanilla buttercream is beyond easy to make and a total crowd pleaser! Thanks for the question! Thank you for sharing a great recipe. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. SQUEAL SQUEAL SQUEAL PERFECT!!! I love your bakes and recipes, so I’m sure if I do it again, it’ll be even better!

Strawberry filling would be divine! I’m looking to make a 2-layer (2 x 9-inch) rainbow cake using an amazing vanilla cake recipe. Both too little and too much moisture can cause a cake to sink.

And love the idea of adding a hint of nutmeg and lemon to bring out the vanilla flavor – never would have thought of that! 1st could I swap out the shortening for coconut oil?

Use an offset spatula and a bench scraper to smooth the frosting. Halve the recipe for a single round cake, 20 – 23cm / 8 – 9″. Please let me know if you have any other questions with this recipe.

Certainly do some experimenting to adjust the level of sweetness. Well, first of all, I’m sorry your cake sunk, Tammy.

What size layers and how many layers are you planning to bake?

Add the 3 additional egg whites to the other 4 for a total of 7 egg whites. But, it’s more of a warm white than a white-white. SO FLUFFY!! It reminded me of vanilla wedding cake. Not dry in my opinion. Is this vanilla cake still white? I dislike traditional American buttercream as well, but love IMB. As an Amazon Associate we earn from qualifying purchases. Lemon Layer Cake with Blackberry Italian Meringue Buttercream, Carrot Cake with Cream Cheese Buttercream and Caramel Rum Sauce, Champagne Cake with Champagne Italian Meringue Buttercream, Perfect Yellow Cake with Chocolate Buttercream, Caramel Cake with Salted Caramel Italian Meringue Buttercream, (how to quickly bring eggs to room temperature), (how to quickly bring buttermilk to room temperature). I’m so glad you like this cake! Having enough moisture in the batter is especially important at low altitudes. It’s my daughter’s birthday and I want to put it in a heart thank you I’m excited to make it. Can’t go wrong with actually weighing ingredients (using a scale not a cup) and perfectly fine in US rather than metric. Sugar actually adds a lot of moisture to this cake and variety in the type of sugar each of us uses can account for some variation in moisture.

Adjusting the recipe now… xo. . My only tip if you’re shopping around for vanilla and have no idea what to buy is choose a glass bottle! Let me know if you have any other questions, and what you think of the cake after you bake it! Just made this cake and it tasted amazing. Sugar adds moisture to baked goods, not just sweetness. Oh no!

I genuinely appreciate your suggestion to include weights and will consider adding that in. Perhaps. The effect will be the same and I think the flavor will work a bit better in this cake. This recipe is so well written, and so easy to understand. Beat the room temperature butter until light and fluffy. I have made buttercream recipes in the past with substitute butter and something is off about it, so I’m not sure if it is the butter but that’s what I’m thinking. It will be very helpful to future bakers of this cake!

I would recommend the paired icing. Our traditional fruit cake that demonstrates our commitment to baking handmade fruit cake with only the finest ingredients. Hi Rebecca! So, wait as long as you can before covering the layers with foil (if you have to at all) and try to be as gentle as possible.

You can freeze the bottom layer with dowel rods in the cake, so all you have to do is set the 4-inch cake on top of the 9-inch cake and add the bottom decoration. When the cake is done, the top should be golden brown, the sides of the cake will be starting to pull away from the sides of the pan and a toothpick should come out mostly clean – there might be crumbs on the toothpick, but you shouldn’t see any actual batter. And second question, have you tried making this recipe on a larger scale? I just want to say that this comment totally made my entire week.

Over mixing will cause some sinking in the middle, so it might be that… but, I’m actually wondering if it might be the amount of sugar in proportion to flour. Hi Anna! I baked them for about 26 minutes each.

Do you think I can modify the recipe in any way?

You’re awesome! Thank you so much for this perfect recipe!!

I’m very excited to make this cake!

I am planning on a 4 tier round cake, 8, 10, 12, 14. Save recipe.


Your recipe doesn’t have that many reviews (yet) but this recipe is my new “go to”.


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