If going from 9" to 8" (taller, thicker layers) the cakes will take longer to cook. When baking in a half sheet pan, the cake should bake in about the same time as the two 9" rounds, if not a little quicker. To answer another commenter's question: there is no perfect formula for calculating how long to bake a cake when going from one vessel to another, but general rule of thumb is to keep temperature the same, and modify time. I've baked it in rounds (as written in the recipe) and as a sheet cake. The instructions may seem a little odd, but trust the process! It turns out perfectly every time. This cake is my go-to vanilla cake recipe.
If you can’t find freeze-dried raspberry or strawberry powder, you can buy freeze-dried fruit and grind about ⅓ cup (10 g) in a food processor or spice mill for the amount of powder you’ll need for this recipe. The fruit powder, while optional, adds a bright tartness to the frosting. You can also easily halve the recipe-just use 3 large egg yolks and 2 large eggs and halve everything else. If that’s not an option, use a light hand and spoon it into your measuring cup, then use a knife to level off.Įven if you’re having only a small celebration (often the case these days), this cake keeps well in the fridge for several days. It’s also best to measure the flour by weight, using a scale. For the best texture (and to prevent sinking), you really do have to buy cake flour for this recipe. It also means you don’t need any sort of electric mixer or special equipment to make it. The sugar is dissolved with hot liquid (in this case, that’s milk), which makes for a fine-crumbed, extremely plush cake. The other big part is the “dissolved sugar method,” a technique that comes from Shirley Corriher’s brilliant baking book, Bakewise. This vanilla cake doesn’t skimp on the butter, sugar, or eggs-and that’s part of what makes it so delicious.
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