Thursday, November 7, 2013

Very Vanilla Cake

Jodies Kitchen Very Vanilla Cake

My family has been so pleased with this vanilla cake cake. For so long I think that we have overlooked just a regular Vanilla cake since there are so many other flavors we are always trying out.
One of my all time favorites has always been wedding cake.When Mom made this the first time that's what it reminded me of.The very best Vanilla Wedding Cake I had ever put in my mouth. This cake gives you a true Vanilla taste.
Since the first time making this we have made several different versions than the original recipe.Each time it was made it just didn't look like the pic that came with the recipe,so we played around with it.
 The original recipe calls for Pure Vanilla Extract.We used Pure Vanilla extract the first time and the cake itself did not come out white.This was surely due to the fact that its 3 Tablespoons Vanilla added to this recipe.The cake was white up until we added the vanilla.
Second try we used White Vanilla Flavoring..This was not a pure Vanilla so when the cake was done,it was snow white,color achieved,but the true vanilla flavor was missing.
So our conclusion is this...Always use the Real Vanilla Extract! No matter if its the brown colored or the hard to find Real White Vanilla Extract.
If you can find REAL WHITE VANILLA EXTRACT I suggest using that.You will get the true Vanilla Flavor,and also the pure white cake...
The Original Recipe for the cake was found at

The Frosting
I am in love with the new Cool Whip Frosting's.I do like to make homemade sometimes,but these are delicious and in my opinion not too sweet.For this Very Vanilla Cake we used Cool Whip Vanilla Frosting.
You can always make your favorite butter cream or vanilla frosting of your Choice.I don't recommend a cream cheese icing,we did try that as well.If you use a cream cheese Icing you loose some of that great vanilla flavor you were looking for in the first place.
Jodies Kitchen Very Best Very Vanilla Cake
1 1/4 cups sifted all purpose flour 
1 1/2 cups sifted cake flour
 1/2 teaspoon baking soda 
1 1/2 tsp baking powder 
1 teaspoon salt 
1 1/2 cups sugar 
2/3 cup vegetable oil 
1/3 cup vegetable shortening at room temperature 
3 tablespoons good quality real vanilla extract 
3 large eggs 
1 1/2 cups buttermilk
Cool Whips Vanilla Frosting (optional)
Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.In a bowl beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment (if you have it) until light and fluffy.Beat the eggs in one at a time.Fold in the dry ingredients alternately with the buttermilk.Do not add all of the dry and wet together at once! Do not over mix the batter! As soon as it has no lumps in the batter, pour into the two 9 inch cake pans that have been greased and floured.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

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