Subscribe to this
Rose's Favorite Yellow Layer Cake
Preheat oven to 350°F.
Bake 35 to 45 minutes
Makes: A 1-3/4 inch high cake
The Batter
INGREDIENTS |
MEASURE |
WEIGHT |
|
|---|---|---|---|
cool room temperature |
volume |
ounces |
grams |
4 large egg yolks |
2 full fluid ounces |
2.5 ounces |
74 grams |
sour cream |
2/3 cup |
5.5 ounces |
160 grams |
pure vanilla extract |
1-1/2 teaspoon |
- |
6 grams |
sifted cake flour |
2 cups |
7 ounces |
200 grams |
sugar |
1 cup |
7 ounces |
200 grams |
baking powder |
1/2 teaspoon |
- |
- |
baking soda |
1/2 teaspoon |
- |
- |
salt |
1/4 teaspoon |
- |
- |
unsalted butter |
12 tablespoons |
6 ounces |
170 grams |
Equipment: A 9 inch springform pan, bottom greased, lined with parchment, then greased and floured (preferably with spray that contains flour)
Preheat the Oven: 20 minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F.
Mix the Batter
In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and the vanilla.
In a stand mixer bowl, with paddle attachment, combine the cake flour, the sugar, the baking powder, the baking soda, and the salt.
Mix on low speed for 30 seconds to blend. Add the butter and the remaining sour cream and mix on low speed until the dry ingredients are moistened.
Increase to medium speed, or high speed if using a hand held mixer, and beat for 1 minute to aerate and develop the structure. Scrape down the sides. Gradually add the egg mixture in 2 batches, beating for 20 seconds after each addition until fully incorporated. Scrape down the sides.
Bake the Cake
Scrape the batter into the prepared pan. Smooth the surface. Bake for 35 to 45 minutes or until a cake tester inserted in the center comes out clean and it springs back when pressed lightly in the center.
Remove the cake from the oven and set it on a wire rack to cool for 10 minutes. Loosen the sides of the cake with a small metal spatula, and remove the sides of the springform. Invert the cake onto a wire rack and reinvert onto a second rack it so that the top faces up. Cool completely before frosting or wrapping airtight.
Store airtight 3 days room temperature; 1 week refrigerated; 3 months frozen.
Pointers for Success
Use superfine sugar for the finest texture. (You can make it by processing fine granulated sugar in the food processor for a few minutes.)
Use cake flour without leavening or bleached all purpose flour.
Use unsalted butter for the best flavor.
Use fresh baking powder under 1 year old.
Adapted from “The Cake Bible”
Copyright 2005 Rose Levy Berenbaum
Send to a Friend
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUponTrackBack
TrackBack URL for this entry:
http://www.realbakingwithrose.com/blog/mt-tb.cgi/15
Send to a Friend
Comments
Minnie, Here is a link re cake flour in Australia.
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1357/
Reply to this Posted by: Annie | September 21, 2009 9:11 AM #
Cake flour is a bleached flour, finelly milled from soft wheat, does not have leavening (non self rising)
Reply to this Posted by: hector | September 19, 2009 4:47 AM #
Hi there,
I'm from Australia, and sm really enjoying your site.
Could you please tell me, if "cake flour" is plain or self raising flour? Our recipes use slightly different terminology.
Cheers!
Reply to this Posted by: minnie | September 19, 2009 1:19 AM #
Claudia, sorry, I haven't really used the wedding cake chapter, the largest layer I have baked is a 10", and that was genoise, not butter cake.
I was just trying to help out as best I could with your question regarding eggs and dryness. The only other factors I can think of for the white cake problem is perhaps you didn't weigh the whites? Eggs have changed since these recipes were developed, so that yolks are now smaller and whites are bigger. Too much egg white could dry out a cake.
Good Luck!
Reply to this Posted by: Julie | April 17, 2009 9:06 AM #
Julie,
Thanks for answering me! First off, yes, I am weighing everything. Just bought my scale. This isn't the recipe I'm using. It's the Basic White /Yellow cakes that you would use the Rose Factor with. They don't have sour cream. This is for my daughter's Wedding Cake. From what I'm reading aren't these Basic, White, Yellow, and Chocolate cakes the ones used for the larger specialty cakes? Do you use the Rose Factor on other cakes in the Cake Bible? Thanks, again, Claudia
Reply to this Posted by: claudia | April 16, 2009 8:18 AM #
Claudia, Rose uses the above recipe with whole eggs as a base for the cinnamon surprise loaf cake in the Bread Bible. She uses whole eggs there in order to give a rounded, rather than flat, top to the cake. I have made the sour cream butter cake both ways, with whole eggs and with yolks only, and the yolk-only cake is tastier and more finely grained. I have to be honest, I don't recall either being more moist than the other.
Rose's cakes are not usually dry unless there's a problem. A dry cake could be caused by overbaking (either minutes or temperature), by too much flour (did you weigh the flour?), by too little sugar (again, did you weigh ingredients?).
Good Luck!
Reply to this Posted by: Julie | April 16, 2009 7:51 AM #
I've bee making practice cakes for the last week and have been experiencing problems with the white butter cake. It looks great , rises beautifully, is level, but is dry. I am not over baking it. My ingredients are at room temperature. What do you guys think? Also, do you think Rose's yellow cake would be more moist because of the egg yolks? I just finished trying another yellow cake recipe by Dede Wilson. She uses 2 whole eggs vs. 2 egg yolks for Rose. All other ingredients seem the same. The cake didn't rise as well...perhaps because the difference in mixing styles; or could it be the whole egg? It definitely tastes better...more moist...could this also be attributed to the whole egg? Has anyone ever tried to use whole eggs in Rose's Yellow Butter Cake?
Reply to this Posted by: claudia | April 15, 2009 1:55 PM #
I am attempting to make a 3 D Yoda cake for my son' bday and i was looking for a good recipe for a delicious but dense yellow cake recipe and chocolate cake recipe (making 2 layers). I say dense as I hear a dense cake will stand up better to carving and fondant. Any advice I can get will be great. It is the first without a mold 3 d cake I am making.
Reply to this Posted by: ERikaI | September 16, 2008 12:13 PM #
Thank You Julie
Reply to this Posted by: Donika | August 30, 2008 10:50 AM #
thank you very much
Reply to this Posted by: Donika | August 30, 2008 10:48 AM #
Donika,
The All-Occaision Downy Yellow Cake is indeed on p.39 of TCB and the recipe is as you mention. The recipe listed above is a different recipe, it is the Sour Cream Butter Cake from p.35.
If your All-Occaision Downy was dry, it could be for several reasons. On p.476 of TCB there is a short section on troubleshooting, and it lists overbaking or using a pan that is too large as a possible cause for the problem (assuming, of course, that you are using accurate amounts of all ingredients, with no substitutions).
Hope that helps,
Julie
Reply to this Posted by: Julie | August 30, 2008 8:04 AM #
In my Cake Bible the cake the All-Occasion Downy Yellow Cake is on pg.39. The recipe in my book is different, it uses 6 eggs yolks and has no sourcream instead 1 cup milk,and 3 cups flour, is that why my cake was dry?
Reply to this Posted by: donika | August 29, 2008 2:56 PM #
yes its on page39
Reply to this Posted by: Donika Aktas | August 29, 2008 2:52 PM #
That makes a lot of sense. I grew up speaking "British English" and when I came to Canada I had to get used to different terminology.
Reply to this Posted by: Rozanne | April 23, 2008 11:55 AM #
in the UK there are many different terms such as tin instead of pan and i think my editor thought people would relate better to that name!
Reply to this Posted by: Rose Levy Beranbaum | April 23, 2008 10:11 AM #
Interesting.....I wonder why Rose changed the name of the cake.
Reply to this Posted by: Rozanne | April 23, 2008 9:59 AM #
Thank you.
Reply to this Posted by: Anonymous | April 23, 2008 5:52 AM #
in the UK version it's the "yellow butter cake" page 28
Reply to this Posted by: Rose Levy Beranbaum | April 23, 2008 5:43 AM #
I thnk I have the UK version,the first natural thing i did was to look up the index, it was not listed. I flip the whole TCB page by page, there is no such thing as All occasion downy yellow.:-(
Reply to this Posted by: Anonymous | April 22, 2008 9:24 PM #
Whichever edition you have, you could just look it up in the index at the back of the book. It should list it together with the correct page.
Reply to this Posted by: Daphne | April 21, 2008 10:57 PM #
Which edition of the Cake Bible do you have? Is it the UK edition? In the US version it is on pg 39 as geejay mentioned.
Reply to this Posted by: Rozanne | April 21, 2008 10:11 PM #
I am sorry to find that In my TCB, pg 39 is the second page for white velvet cake??? I can only find the yellow layer cake , are they the same?
Reply to this Posted by: Anonymous | April 21, 2008 7:50 PM #
All Occasion Downy Yellow is on page 39 TCB
Reply to this Posted by: geejay | April 21, 2008 2:27 AM #
help. i cannot find the all occasion downy yellow butter cake which so many rave in the Cake Bible. Can someone tell me the page? Does it bear another name?
Thank you.
Reply to this Posted by: Anonymous | April 20, 2008 10:11 PM #
I haven't made any 3D cakes, but I can tell you the flavor of the chocolate fudge cake is FABULOUS!!!!
Reply to this Posted by: Patrincia | March 19, 2008 9:22 AM #
Amy, I have made several 3D cakes for my kids using Rose's Chocolate Fudge cake recipe. It is on page 60 of the Cake Bible (US edition). I wrap the cake pan in wet paper towels and then in foil when I bake it. It helps protect the cake from drying out and being overdone.
Reply to this Posted by: Rozanne | March 18, 2008 7:51 PM #
Hello,
I love to bake, and I am trying a 3-D cake next weekend for my sons 3rd birthday. It will be a dinosaur. The problem is the directions say to use a dense homemade cake. I need a suggestion or two for a recipe that is dense enough to hold shape, but still tastes good enough for a birthday cake. I will be using butter cream frosting. Thank you for any advice or help.
Amy
Reply to this Posted by: Amy | March 18, 2008 1:17 PM #
Thanks for your quick response Patricia, I know Rose is on vac, you guys are God's gift. Keep up the good work.
Reply to this Posted by: cakeroyale | March 18, 2008 9:57 AM #
Cakeroyale - Rose is on vacation, but welcome. You'll LOVE the cake bible. The new cake book is scheduled to be released in the fall of 2009.
Reply to this Posted by: Patrincia | March 18, 2008 9:08 AM #
Oh Rose, You are such a wonderful creature, I was directed to this site last week and ever since ive fallen in love with your site. Although ive no gotten a copy of the Cake Bible but it is a must for me to get a copy now cos seeing all the people expanciating on the cake bible, i dont think I can do anything without it. Im a homebaker and i got all my recipes online and ive gotten so much raves on my cakes although I do it as part time and I love baking as well. I baked your favourite yellow cake last weekend and its whao. My children finished it immediately, I will bake it again and again. Thanks Rose for giving your time to do this. And Rose, I read you bio saw ur pic and I fell in love with you immediately. Dont think I can do without ur site again. Thanks again for ur time. Learnt your new book is coming out this year, when exactly?
Reply to this Posted by: cakeroyale | March 18, 2008 3:53 AM #
Belmari, I hate to be the one to tell you but you need to get 2" pans if you want your cakes to turn out well. A lot depends on the correct size of pan.
Reply to this Posted by: Rozanne | February 27, 2008 2:30 PM #
All my cake pans are 3". Will be starting to bake the recipes in the Cake Bible. Should I start getting the lower 2"pans. I have a collection of rounds,rectangle, and square. All 3 inches.Ups!!! Please let me know. Thanks, Belmari
Reply to this Posted by: Belmari Bauer | February 27, 2008 2:18 PM #
peggy, not all cakes have a good texture when made in a larger size. it sounds like this is one that won't. if it were simply dense i would recommend increasing the leavening but dense and dry does not sound promising. i do have two sour cream bsaed cakes in the upcoming book that are really terrific and work for wedding cakes. (fall 09)
Reply to this Posted by: Rose Levy Beranbaum | February 18, 2008 10:10 PM #
Hello Rose,
I absolutely love your sour cream butter cake. I tried making a large batch to fill a 6'' 9'' 12'' and 15'' round pans but did not get the same texture as the small batch. The cakes had a very dense, dry and chewy texture. I would love to know how I can make larger batches. I tried the formular for making larger butter cakes from the cake bible but was confused by the difference in ingredients when compared with that of the sourcream butter cake. Any suggestions you have will be greatly appreciated. Thank you
Reply to this Posted by: Peggy | February 18, 2008 4:23 PM #
Hi,
i'm so glad a came caross ur site and i would be very happy if u could explain why i keep having heavy, pudding-like and dense cakes all the time. i would prefer lighter, airy cakes. please help
Reply to this Posted by: Kemi | February 12, 2008 6:20 PM #
i appreciate your appreciation!
Reply to this Posted by: Rose Levy Beranbaum | February 3, 2008 10:43 AM #
Rose, I had your Cake Bible for years and suddently it disapeared from my culinary book collections. Of course I'm purchasing a new one (I can't bake well without it) but I wanted to thank you for having the Yellow layer cake" recipe and others online for your dearest fans. Jocelyne
Reply to this Posted by: jocelyne | February 1, 2008 8:59 PM #
how please i am that you have asked as it inexplicably pains me to hear genwah (though i don't expect everyone to know how to pronounce french words but at least pastry people...) so you're right--it should be--well let me copy from my own book where i gave the pronunciation for all french terms: JenWAHX ClassEEK (by the way as a pastry chef it would be a great asset to have the cake bible and the pie and pastry bible--at least take it out of the library).
you're right about terrine--long e.
i'm sure you will be a wonderful pastry chef as you concern yourself with details that many ignore and that is the soul of a pastry person!
Reply to this Posted by: Rose Levy Beranbaum | September 5, 2007 11:19 PM #
To Rose the expert in many delectables!
I recently got a job as a pastry chef (after 20 years of doing wedding cakes out of my home!) at a 4 star hotel in town. I heard people at work calling Genoise (Gen-wah)verses what I think the correct pronunciation of: Gen-waz. I looked it up on dictionary.com and a couple of others and they all post it the "waz." Meaning the z is sounded like Z in Zone. Am I crazy? How would you pronounce this?
Another pronunciation question is terrine. Long ee sound at for ine? een?
I hope you can clear this up so I learn the right way now that I am in the pastry industry!
Debbie
Reply to this Posted by: debbie | September 5, 2007 11:12 PM #
To Rose the expert in many delectables!
I recently got a job as a pastry chef (after 20 years of doing wedding cakes out of my home!) at a 4 star hotel in town. I heard people at work calling Genoise (Gen-wah)verses what I think the correct pronunciation of: Gen-waz. I looked it up on dictionary.com and a couple of others and they all post it the "waz." Meaning the z is sounded like Z in Zone. Am I crazy? How would you pronounce this?
Another pronunciation question is terrine. Long ee sound at for ine? een?
I hope you can clear this up so I learn the right way now that I am in the pastry industry!
Debbie
Reply to this Posted by: debbie | September 5, 2007 11:12 PM #
there are two cakes in the upcoming book that have a combination of butter and oil but some others i have tried have not been successful, particularly the yellow cake which was more moist but less flavorful, coarser but lower in height.
Reply to this Posted by: Rose Levy Beranbaum | September 5, 2007 7:35 PM #
Rose, have you ever experimented with Shirley O'Corriher's method of combining fats for a moister cake? It's my habit (after reading Cookwise) to substitute a couple of tablespoons of oil for the butter in a classic butter cake recipe. It seems to work, as I like a very moist cake. I haven't yet tried your recipes (I am working on Pie and Bread right now), but I was wondering what your thoughts were on the subject. I know you mentioned the new Cake Bible was going to have some cakes made with oil.
Reply to this Posted by: AS | August 23, 2007 3:01 PM #
you could just put the commercial baking powder in hot water to see if it fizzes and is still active or get smaller cans. the rumsford i like so much comes in really small cans and is available in health food markets and places like whole foods.
in theory you can make your own but you need to do it just before using it as it lacks the starch stabilizers of the commercial.
Reply to this Posted by: Rose Levy Beranbaum | August 22, 2007 4:13 PM #
Perhaps I don't bake enough to use a full container of baking powder, so I find I have to throw it out and buy a fresher container. Can you make baking powder from 1 part cream of tarter to 2 parts baking soda, and if so, will it work in your recipes?
Thanks
Reply to this Posted by: Markat | August 22, 2007 2:15 PM #
thanks for your kind words!
i think it will be pretty much the same. of course use the appropriate amount of batter for volume of the pan!
Reply to this Posted by: Rose Levy Beranbaum | August 18, 2007 11:31 AM #
Dear Rose, I would like to say "thank you" for all your wonderful recipes. My family just adore your cakes. Lately, I have been getting request for birthday cakes for children. My recent one is for a Hello Kitty face cake which requires me to pour in a 9X18' pan and cut out the design. Do you think that pan will change the texture and moisture of the Downy Yellow Butter cake?
Thank you for you help.
Reply to this Posted by: Judy | August 18, 2007 12:24 AM #
I am a fairly proficient Australian Cake maker, Cake Decorator but want to produce an American Layer Cake for a Church Function. I would still like to decorate it with fondant. I have the cake bible but no time to experiment. Can someone help me with a suggestion for a non chocolate cake and suitable filling which will cut reasonably well. Should I make only two layers to enable easy cutting? Many of our cakes of course are fruit cake but we are now asked for many different kinds together with chocolate mud. I want this cake to be acceptable to both adults and children. Thank you in anticipation
Reply to this Posted by: Jeanette Pennels | July 15, 2007 6:27 PM #
sundee--please continue to post questions directly on the blog. the answer to your last ? re vanilla is you're absolutely right--i only seem to have used it in the whipped cream. i now use it far more. i would start with 1 teaspoon for 4 cups buttercream and add more to taste.
Reply to this Posted by: Rose Levy Beranbaum | May 11, 2007 4:00 PM #
it is not neoclassic without the corn syrup--it is classic and you need to use a thermometer for the finished temperature of the syrup. the amounts of vanilla and many variations are listed after the neoclassic recipe. or you can do it to taste.
for space between the layers you need to purchase cake separators from a store such as sweet celebrations.
Reply to this Posted by: Rose Levy Beranbaum | May 11, 2007 1:57 PM #
We're struggling with layering cakes so that there is a slight space (or lift) between each layer on a 4 tiered wedding cake. We've tried dowels, and drinking straws and dowels, but when we leave a slight lift, the top layer of cake is not stable and tends to lean - which moves the dowels to an angle in the cake below. Any suggestions for a more stable cake - with slight spaces between layers? Thanks.
Reply to this Posted by: Sundee Wislow | May 11, 2007 9:25 AM #
I'd like to flavor the buttercream frosting with vanilla. We're using the neo-classic buttercream frosting but with a slight alteration (eliminating the corn syrup). Can you suggest how much vanilla extract to use, and if there is anything else to add other than vanilla extract? Thank you.
Reply to this Posted by: Sundee Wislow | May 11, 2007 9:19 AM #
thanks,
I was trying to figure it out but wasn't sure how. thanks for your help!
Reply to this Posted by: chrissy | May 10, 2007 9:26 AM #
no--too much batter. to assess this for yourself in future turn to page 455 of the cake bible. you will see the volume of each pan size. assume the batter is between 1/2 to 2/3 the volume of each pan. in this case half full would be 9 cups for each pan and 18 cups total which is 4 1/2 quarts. your mixer is 5 quarts.
Reply to this Posted by: Rose Levy Beranbaum | May 10, 2007 8:49 AM #
I am about to make 2 13" round cakes (RF 9) so the recipe requires 18 egg yolks and 9 cups of flour. can i do this in my kitchenaid mixer in one batch? i have the smaller mixer, not the one with the arm things on the side.
Thanks!
Reply to this Posted by: chrissy | May 10, 2007 8:43 AM #
if using a hand-held electric mixer you need to beat much longer on high speed. yes a more powerful mixer and cake flour will give more moisture and lightness but the cake will be very tender until the day after baking. good you're doing practice cakes! then you can get just what you want. be careful not to over-bake and if you want more moistness you can always sprinkle with a little simple syrup.
Reply to this Posted by: Rose Levy Beranbaum | May 9, 2007 4:03 PM #
I'm baking a wedding cake for the first time and find your book extremely helpful! The all occasion downy yellow cake turned out denser and more crumbly than we had hoped for during practice. We used a hand-mixer instead of a kitchen-aid, and sifted all-purpose flour instead of cake flour - but otherwise followed your recipe quite precisely. Would a more powerful mixer and/or cake flour increase moisture and lightness?
Reply to this Posted by: Sundee Wislow | May 9, 2007 3:59 PM #
so glad to hear that you now know exactly what i meant this cake to be!
Reply to this Posted by: Rose Levy Beranbaum | May 8, 2007 8:02 PM #
Rose, I made this cake for the first time yesterday. (I've made many of the chocolate cakes and toppings but never this recipe) Anyway... I was so pleased with the way it turned out. It is the best yellow cake I have made. I was able to make the cake because my friend brought American cake flour over to me. The cake graced the Bluebell Sunday Tea and Cakes at the village hall.(see my blog) I could hear people saying what a wonderful cake it was, and lots of yummy sounds. I'd like to take the credit but I know it is all because you worked hard to perfect the recipe.
Cheers!
Reply to this Posted by: Melinda Pickworth | May 7, 2007 5:56 PM #
thank you very much for your lovely comments. jessica's biscuit which has an 800 #--just outside of providence r.i. has all my books as does amazon. the bread bible has my best recipe for pizza and i know you'll love the recipe plus all the other bread recipes.
i'm writing this from my nephew's home in frankfurt germany! i'll be returning to ny tomorrow.
Reply to this Posted by: Anonymous | April 29, 2007 4:06 AM #
Dear Rose, I must tell you that I'm a BIG fan of yours. Every single cake or cookie I make from your recipes are a huge success and the only desserts at the table that actually get eaten. The ones bought at the gourmet shops are always left on the table and barely eaten! Because of you, I have turned into a gourmet baker. I have your Christmas Cookie Book and your Cake Bible and absolutely love them. I also love the fact that you offer the recipes is every measurement possible and offer the different methods for whatever machine one chooses to use. I intend to buy your Pie & Pastry Bible (now that I know it exists). Are there any other best sellers I should know about? Any recipes on pizza dough and bread? And for the last question, where is the best store to find your books? I had some trouble finding the cake bible.
Thanks for being such a phenominal teacher! Regards, Susan R.
Reply to this Posted by: Susan Rizk | April 28, 2007 8:21 PM #
start with the all occasion downy yellow cake and see if that's airy enough for him--it sure is delicious!
Reply to this Posted by: Rose Levy Beranbaum | February 24, 2007 11:03 AM #
I'm really new to the world of baking. Who knew baking a cake was so hard? I have been doing a lot of reading on the subject, and just bought your book because after 10 cakes I am still far from the prize. It's a good think my FIL doesn't mind "cake bread" as I call it. My cakes are notoriously dense and call for a lot of milk (to wash them down). Very pound-cake like. All I've tried to make thus far has been butter cakes. My hubby loves the "light airy cakes" from a box and doesn't hesitate to tell me that mine are dense, heavy, etc. Is there a from-scratch cake that mimics that light airy texture, but still has the flavor of butter? Should I really be baking a chiffon cake? I'm up for another trial this weekend. Any advice would be appreciated!
Reply to this Posted by: Michelle B | February 23, 2007 10:26 PM #
definitely not! room temperature means between 65 and 75. if it's hotter it will not have a good texture. but if it's colder (unlikely from what you're saying) it won't either.
Reply to this Posted by: Rose Levy Beranbaum | February 20, 2007 8:50 PM #
Thank you for your quick response. I usually leave the butter out and bake with it at room temperature. Should I be going beyond that and putting it in the microwave?
Reply to this Posted by: Olivia | February 20, 2007 8:47 PM #
if you're using the same measuring cups then it's the butter. if too cold or too warm it will indeed affect the texture.
Reply to this Posted by: Rose Levy Beranbaum | February 20, 2007 8:31 PM #
Hi Rose,
I've been using your recipe for the yellow downy cake but i run into problems. When it comes out right, the cake is out of this world, but then there are times when I bake, the texture is dry and dense. I've tried the recipe many times to troubleshoot but I can't seem to find the answer. Is it the amount of liquid that's making it dense? or the softness of the butter? Any help would be much appreciated. I use the measuring cups, not the weight. Not sure of that would make a difference.
Reply to this Posted by: Olivia | February 20, 2007 8:00 PM #
it was a preview from my upcoming book due out fall of 2008. i'm sorry, it's a major break through and took years of effort so it cannot come out in advance of the book.
Reply to this Posted by: Rose Levy Beranbaum | February 17, 2007 1:24 PM #
Hi Rose,
Chocolate Madness! It's me again asking about chocolate cake recipes. I am still looking for a chocolate cake recipe that will feed 125 wedding guests. The bride would like it to be deep dark moist chocolate. I am not planning making it a tiered wedding cake (though it still needs to be frosted with a white chocolate ganache). We were thinking about arranging the different sizes (6", 9", 12") on clear acrylic cake stands (in descending heights) and decorating them with fresh roses.
Is there a recipe available for your Deep Chocolate Passion Cake? The one pictured in the blog that you did for the wedding. It looks fabulous. I have the Cake Bible but do not see it in there.
Jo-Ann
Reply to this Posted by: Jo-Ann | February 17, 2007 1:04 PM #
when replacing butter with oil you have to keep in mind that oil is 100% fat and butter only about 83%. too much oil will result in too tender a crumb.
i'm working on doing this for my upcoming book but only for cakes that have other flavors such as banana or carrot or nuts because a butter layer cake made with oil seems pointless as there is so little flavor. if for some reason you still want to do this you will have to experiment--you could even try adding some powdered milk to replace the milk solids. the cake bible will list how much is contained in butter in the ingredients section under the paragraph about butter. i've never tried this.
Reply to this Posted by: Rose Levy Beranbaum | February 15, 2007 1:24 PM #
Hi rose I would like to tell you I tryed your formula for your favorite yellow layer cake. I tryed it using oil instead of butter, it came out ok but I would like to tighten up the crumb texture, its a bit corse. I need to do the formula with oil so it stayes soft when its cold any ideas on how I can inprove the crumb texture and keep the moisture and tenderness???
Reply to this Posted by: marty | February 15, 2007 1:15 PM #
Hi rose, I love your book the CAKE BIBLE it has been very helpfull to me in the past few years, helping me develope new formulas but the problem im having now is im trying to develop a vanilla cake using oil instead of butter i n
Reply to this Posted by: marty givens | February 15, 2007 10:16 AM #
Jack, may I ask what recipe are you using. The fact that the batter is running over indicates too much batter and/or too much leavening. Typically, the batter should only fill the pan no more than two-thirds full.
Reply to this Posted by: Woody Wolston | February 13, 2007 2:36 PM #
Rose, I love to bake and usually have good results, however recently i baked a birthday cake for my grandaughter, everything seemed to be ok but after about fifteen minutes the batter started running over the pan. I was very upset. The reciept recommended a 9x18 inch pan, which I used. I followed the instruction with no altererations. Please Help.
Reply to this Posted by: Jack Moore | February 13, 2007 12:10 PM #
whew--what a relief! i knew how wonderful it could be and was hoping yo'd find that out too!
Reply to this Posted by: Rose Levy Beranbaum | December 12, 2006 9:22 PM #
Rose,
I baked this again today and weighed the milk this time - big difference - I would say at least 1/8 cup. I also baked one layer for 29 minutes and one for 31 just to see the difference. The result - both layers were better than the ones from last week (I think the 29 minute was the better of the two). I definitely think the milk helped and I think I did overbake a little last week. The cake was not crumbly and was not dry (although I am going to get some magicake strips to try them out because the outer edges were a little overcooked).
Thanks for your help!
Brian
Reply to this Posted by: Brian | December 10, 2006 11:44 PM #
me too!
Reply to this Posted by: Rose Levy Beranbaum | December 4, 2006 10:11 PM #
Rose,
Thank you so much for your help. I will try experimenting again over the weekend and make it using weight for the milk as well.
Between the cake and the bread experiments, I'm keeping pretty busy!
Reply to this Posted by: Brian | December 4, 2006 10:04 PM #
it really sounds like you did everything right except maybe your measuring cup for the milk was off. it doesn't sound overbaked. it could be that this style of cake is not to your taste as it is supposed to be a downy soft cake and it's impossible to be soft and moist except if syrup is added afterwards as in a génoise.
Reply to this Posted by: Rose Levy Beranbaum | December 4, 2006 9:17 PM #
Rose,
I made your All-Occasion Downy Yellow Butter Cake today for the first time. I finally got some true 9 x 1 1/2 cake pans (which I found in the back of my mother-in-law's pantry and which she kindly donated to me). I am very precise when following your recipes, so I weighed almost everything (I think the only thing other than the small measures - like the baking powder - that I didn't weigh was the milk, which was an oversight). I looked in on the cake after 20 minutes - nicely raised slightly above the pans. I went to check after 25 minutes and the center was very jiggly and the tester came out wet. I checked again at 30 minutes and wasn't sure it was done, so I baked it until 32 minutes. It had not yet shrunked from the sides of the pan. The layers looked good - when they cooled they were nice and flat along the top, not sunken or raised.
I'm not happy with the texture, however. When I cut a piece, lots of crumbs fall from the side it where I'm cutting the slice and in the center it almost turns into crumbs when I slide out a slice. It also seems a bit dry. The grain isn't course and it doesn't have holes or tunnels, I just think it should be more moist.
Do you think I overcooked it? My oven temperature is pretty accurate, although it fluctuates about +/- 7 degrees at 350.
Thanks for your help.
Reply to this Posted by: Brian | December 3, 2006 3:43 PM #
Thanks very much, Rose.
Reply to this Posted by: Juliana | September 13, 2006 12:28 AM #
i'm sorry to hear that but yes--there will be some wonderful ones that are flourless!
Reply to this Posted by: Rose Levy Beranbaum | September 11, 2006 2:29 PM #
Hi Rose,
Will there be any flourless cakes in your new book? I've been told that I am gluten-intolerant but I really like your cakes.
Reply to this Posted by: Juliana | September 11, 2006 2:17 PM #
yes--tunnels are usually from too developed a structure.
Reply to this Posted by: Rose Levy Beranbaum | August 20, 2006 5:46 PM #
Hi Rose,
I baked your banana cake using buttermilk instead of sour cream. It looked normal from the outside: neat and evenly brown; but when I cut into the cake after it cooled down, I noticed that some places had big tunnels in them. Where did I go wrong?
I have a tendency to overbeat because I use an electric hand beater. Everytime after I put it down to add an ingredient, I beat the batter a little longer to compensate for the break in time. Could overbeating have caused tunnels in the cake and small cracks on top?
Reply to this Posted by: Juliana | August 19, 2006 11:50 AM #
measure the volume of the springform you use and then measure the volume of the pan the rules say you can use. then do that percentage of the cake recipe in it OR make the usual amount and fill the pan only as full as you normally do--half full, two thirds full...whatever it usually is in the springform.
good luck with the contest!
Reply to this Posted by: Rose Levy Beranbaum | August 17, 2006 6:01 PM #
I plan to enter my chocolate cake in the county fair on saturday. I usually bake it in a 9" sprngform pan.
I just noticed that the "rules" say to use and 8 or 9 inch pan and all all cakes must be a single layer.
Thoughts or suggestions are welcome.
Reply to this Posted by: Annie | August 16, 2006 5:24 PM #
Thanks for explaining, Rose.
Reply to this Posted by: Juliana | August 16, 2006 2:33 PM #
most springforms used to be 2 1/2 inches and i used them for cakes that would rise slightly higher than the 9 x 2. now they're available in 2 3/4 inches and 3 inches and mostly i use them for cheesecake!
Reply to this Posted by: Rose Levy Beranbaum | August 15, 2006 4:46 PM #
Thank you so much for your explanation. I'll go read your book in greater detail.
I do notice that the springform pans that you mentioned in the book are not 2" though. They look more than 2" high in the diagrams, and they are even used in the recipes for buttermilk country cake, chocolate domingo cake, perfect all-american chocolate torte, and cordon rose banana cake. Do springform pans work differently?
Thanks.
Reply to this Posted by: Juliana | August 15, 2006 12:53 PM #
i'm so glad you took the leap and got the 2 inch high pans.
do read about these cakes in the cake bible as the structure is explained in great detail. you will see that a cheesecake doesn't rise hardly at all and that a genoise's structure comes primarily from eggs. a layer cake has much less egg and solid butter as opposed to melted butter. the bleached flour holds the butter evenly in suspension. if the structure is weakened say from too much leavening or the smooth particles of unbleached flour that allow the butter to drop to the bottom the cake will fall. a higher pan changes the way the batter sets, slowing it down and therefore weakening it as well. a slowly setting structure also results in larger, less even, and more open crumb.
Reply to this Posted by: Rose Levy Beranbaum | August 14, 2006 3:51 PM #
Hi Rose,
I went to buy 2" high cake pans and baked your banana cake using buttermilk instead of sour cream. The result was a wonderfully moist, soft and yummy cake. Thanks for your advice.
I really love your recipes.
After comparing the results using a 3" deep pan and a 2" deep pan, I can understand what you mean by the differences in quality.
The layer cakes baked in a 3" deep pan do not bake as evenly as those in a 2" deep pan. The cakes baked in the former often come out with one side slightly higher than the other, or with one side browner than the other. All along I thought that it was due to an oven defect -- that one side of the oven was hotter than the other -- but now I realize that the depth of the cake pan had a greater role in the quality of the cake and it probably aggravates any pre-existing problems in the oven.
I'm curious why 3" deep pans are o.k. for genoise cakes and cheesecakes. Is there some scientific reason why it works for these 2 but not for layer cakes?
Thanks.
Reply to this Posted by: Juliana | August 14, 2006 6:52 AM #
Thanks Rose. I'll just have to go and get 2" high pans then.
Reply to this Posted by: Juliana | August 8, 2006 8:58 AM #
3 inch high pans are good for cheesecake and génoise. they are not good for layer cakes and there is no way to make them better that i personally know of and believe me i have tried.
Reply to this Posted by: Rose Levy Beranbaum | August 7, 2006 3:18 PM #
Sorry Rose,
I forgot to fill in my particulars before sending. The above question was sent in by me.
Thanks.
Reply to this Posted by: Juliana | August 7, 2006 1:20 PM #
Hi Rose,
I read your reply to Daphne's question about using a 3" high pan instead of 2 2" high pans.
Is there any way to use a 3" high pan at all and still maintain the texture and crumb? Can I, for instance, multiply a one-pan or 2-pan recipe by a certain factor? Otherwise, I would have to go and buy 2" high pans just to achieve the desired results.
Why do they make 3" high pans anyway?
Thanks.
Reply to this Posted by: Anonymous | August 7, 2006 1:18 PM #
it might help to spray the pans and chill the layers while working on the next ones. but if you don't like the recipe it's probably not worth doing it in my opinion.
Reply to this Posted by: Rose Levy Beranbaum | July 1, 2006 2:01 PM #
Thanks for your feedback on the checkerboard cake. I was given a set of Wilton checkerboard pans and insert and used the recipe on the box for the pans. The chocolate portion was not dark enough and I thought the cake was a bit dry. Do you think it might help if I spray the insert with Pam before using it or maybe slightly chilling each layer before I move on to the next one? I can't justify buying new pans right now.
Elizabeth H
Reply to this Posted by: Elizabeth | June 29, 2006 5:25 PM #
it's a function of the pan. you will never get perfectly even squares but it should come close. the best is chicago metallics.
i hope you're using my recipe from the cake bible because it's a thicker batter that doesn't flow as much so keeps the checks more even.
Reply to this Posted by: Rose Levy Beranbaum | June 28, 2006 8:53 AM #
Rose, I just made a checkerboard cake and was very disappointed with the outcome because I did not get even "checks". They were off a bit. Any suggestions as to how I can get a perfect checkerboard the next time I try this? Thanks
Elizabeth H
Reply to this Posted by: Elizabeth | June 24, 2006 10:41 AM #
I have your strawberry neclassic buttercream in the refrigerator (absolutely delicious). I am making poundcake sandwiches with fresh strawberries in the morning, for an afternoon tea. If I want to use it in the morning, around 8am when should I take it out of the fridge to bring it to room temperature? In the middle of the night? The kitchen is 70 deg F.
Reply to this Posted by: Anita | June 14, 2006 10:03 AM #
janet, i just love what you said about the right taste, look, and feel of the downy yellow cake. do try the sourcream butter cake. it's less light and downy but very tender and the flavor of the sourcream is fantastic. i'll be really interested to have your comments!
Reply to this Posted by: Rose Levy Beranbaum | May 29, 2006 10:35 AM #
thanks for the feedback may. i think you'll find in the regular checkerboard pans the recipes is tender and velvety! glad it worked though.
Reply to this Posted by: Rose Levy Beranbaum | May 29, 2006 10:31 AM #
Hi Rose,
I made the checkerboard cake and I was very happy with it. It was very tasty but a bit dense, which was expected due to the height of my pans, nonetheless, will definately keep making it....will try it out again on regular 1-1/2 or 2 inch pans.
Thanks for all your input.
Regards,
May
Reply to this Posted by: May | May 28, 2006 1:42 PM #
Rose, I made your All Occasion Downy Yellow Cake yesterday for the first time, and I am in love. This is the ideal for me as to what a layer cake should taste and look and feel like in your mouth. Just wonderful!
I love your Christmas Cookie book as well. I am especially grateful that you list weights in your ingredients, rather than just cups/spoons. A much better way to bake, IMO, weighing ingredients. Thank you so much!
Janet
Reply to this Posted by: Janet | May 27, 2006 12:10 PM #
Rose, I just made the All Occasion Downy Yellow Butter Cake and was very happy with the results. Moist, tender crumb and the buttery taste was amazing.
Can I make buttercream frosting using whole eggs, that is if a recipe calls for 6 yolks, can I substitute 3 whole eggs instead?
Reply to this Posted by: Jo | May 18, 2006 3:11 PM #
Thank you for your reply. I plan on using the recipe but making the cakes 1/2 chocolate and 1/2 vanilla in a regular 8 x 3 pan and a 10 x 3 pan.This is because the customer wants 1/2 vanilla 1/2 chocolate cake.
Thank you again,
May
Reply to this Posted by: May | May 17, 2006 7:55 PM #
i've never seen checkerboard pans those sizes--they're always sold in sets of 3 that are about 9 inches with the dividers. so i can't imagine what recipe you're using bc mine is for these pans.
you'll need to do the math! measure the volumes of the pans or consult the chart in the cake bible and go from there. i assume you're using my recipe and if so, all the amounts of batter for every size pan is are listed in the charts. if not, then most other people's recipes need to fill the pan about 2/3 full. make extra batter to be sure you have enough and bake cupcakes with the elft overs.
Reply to this Posted by: Rose Levy Beranbaum | May 16, 2006 5:33 PM #
Hi, I plan on making the Checkerboard Cake for this Friday for a 1st Communion Cake. I will be doing it as a stacked 8 x 3 and 10 x 3 layers. One layer chocolate and one layer vanilla each. I am concerned about how many recipes I need. Could you please give me guidance?
Thank you, May
Reply to this Posted by: May | May 16, 2006 5:10 PM #
josh, i don't make this type of frosting so i can only guess that adding the cocoa at the end will not make much difference. if you use chocolate, the cocoa butter in the chocolate will indeed thicken the frosting which can be a good thing if the frosting is very soft.
Reply to this Posted by: Rose Levy Beranbaum | May 13, 2006 11:50 PM #
daphne, i plan to do just that (show close ups of the cake crumb) in my upcoming book. to do it effectively it requires a professional photographer. if you are getting the same height as i indicate in the recipes the odds are very good that you are getting the same texture.
re baking cakes in higher pans, you will need to decrease the leavening to strengthen the structure which will prevent the batter from falling. even by doing this, the texture will be coarser and never as good as a 2 inch high cake. i don't recommend it.
Reply to this Posted by: Rose Levy Beranbaum | May 13, 2006 11:22 PM #
Hello Rose,
I am making your All-Occasion Downy Yellow Butter Cake into cupcakes.
I'm making a vanilla buttercream (not the Classic Buttercream) to frost the cupcakes.
I want half of them frosted with a raspberry "buttercream" (which I've done before) and the other half with a chocolate frosting so I'm planning to split the "base" vanilla frosting and add the raspberry puree to one half and chocolate to the other.
For my chocolate frosting, I use Droste cocoa but I've always added the cocoa in with the confectioner's sugar, then the butter and a little milk and pure vanilla extract. By adding the cocoa last (in this case) will it mix in perfectly or should I use melt chocolate instead? (chips, for example)
I'm thinking that adding melted chocolate to the frosting might tighten the frosting. Well, adding the cocoa last might do the same.
I don't want a mess, so I thought I'd run this by you first. What would you do (or use...cocoa or melted chocolate)?
Thank you very much for your help.
Peace,
Josh
Reply to this Posted by: Josh | May 9, 2006 2:25 PM #
Hi Rose
Would you be able to post close-up photos of a slice your cakes (e.g. the butter cake, the pound cake, a chiffon, a genoise, etc.) so that we can see the ideal texture we're aiming for? e.g. my Downy yellow cake yesterday looked and tasted fine to me but I wasn't quite sure if the texture was exactly what it should be.
Another question: in your recipes for layer cakes, can 2 x 2" high pans be substituted with a single higher pan and simply baked for slightly longer?
Thanks!
Daphne
Reply to this Posted by: Daphne | May 9, 2006 3:28 AM #
thank you for explaining. the white chocolate cake is more moist because of the cocoa butter and lecithin. but most of the other layer cakes are soft with a velvety dense crumb. the batter should be thick as you describe it as a thin batter will result in a denser cake as the liquid closes up the open spaces in the cakes structure.
sounds like you're doing just fine but if your goal is to have a moist, light cake the ones to try are the chiffon, genoise and biscuit.
Reply to this Posted by: Rose Levy Beranbaum | April 23, 2006 2:54 PM #
Sorry about being so vague. I always use swansdown cake flour and I have tried the whisper white cake and the white cholate white cake and the perfect pound cake and a yellow downy cake also. To be honest I've only had success (meaning light and moist) once on the white chocolate one. I do notice however that the batter is always so thick. It never pours. Is that a problem or is it something else?
Reply to this Posted by: Marlene | April 23, 2006 2:34 PM #
babs, avoid 3 inch high pans for wedding cakes--they bake quite differently requiring less leavening in proportion to the flour and the texture even after this adjustment is not as fine. i'm not talking about a flourless type of cake such as cheesecake by the way. metal 3 inch high pans with center tubes work much better bc the heat is conducted to the center.
i love removable bottom pans for cakes that i'd rather not invert such as a coffee crumb or streusel cake. they're great for a cheesecake as well as long as you are sure to use a double layer of heavy duty foil to wrap around them to keep out the water. another great trick i'm using is to set the pan in a slightly larger silicone pan before putting it in the water bath!!!
Reply to this Posted by: Rose Levy Beranbaum | April 22, 2006 11:54 AM #
marelene, i'm afraid your question is too vague.since you didn't mention which cakes came out that way i also wonder if you're using all purpose instead of cake flour or even UNbleached flour which could explain a lot. also i don't know if you're weighing or measuring. if you're measuring you may be using too much flour.
many cakes in the book are by their very nature moist such as a chiffon. you have to be more specific in order for me to address your concern which i would be happy to do.
Reply to this Posted by: Rose Levy Beranbaum | April 22, 2006 11:50 AM #
Hi Rose, I would like your opinion, please, on using loose bottom/removable bottom cake pans. Are there certain types of batter that the cake would be improved by using a loose bottom cake pan? Also, I'm considering getting cake pans with 3-inch depth. Could I justify the expense, or should I just stick with my 2-inch deep pans? I would like to start making wedding and other celebration type cakes. Thanks very much.
Reply to this Posted by: Babs | April 22, 2006 6:27 AM #
Dear Rose,
I have had your cake bible for years now but my success is about 20%. My cake always comes out dry and alot of the time dense. The batter is usually very thick instead of pouring I have to scoop it out. Is this how it should be? What am I doing wrong? What is the right consistancy for batter? Should it be like the cake mix? Please help...
Reply to this Posted by: Marlene Pereyda | April 21, 2006 11:57 PM #
thanks for the feed back jo-ann. yes, it is recommended to lower the temp. 25 degrees when using glass as the heat gets transmitted quickly through the clear glass. i agree that it is better to use standard pans and trim for best texture. the deeper the pan the more the contrast between outside and inside.
Reply to this Posted by: Rose Levy Beranbaum | April 8, 2006 10:01 PM #
Hi Rose,
I'm following up on my previous question regarding using different pan sizes. I did bake the All American Yellow Downey Cake in a 1 and 1/2 quart pyrex bowl, decreasing the leaving by about 1 tablespoon. This was unsuccessful though. Glass bowls are the best cake baking tool. The top of the cake domed and the outside of the cake baked at a rate much quicker than the inside. The result was a dark crust. I'm sure I should have reduced the temperature by 25 degrees but I'd rather forgo using glass bowls for baking cakes in the future. On the second try, I baked the White Velvet Butter Cake, which has the same measurements as the Yellow Cake except for the eggs. This time, I did not change the leavening and baked it in a disposable 1 and 1/2 quart shiny tin pan and this worked out very well. Note that I only filled the pan halfway both times that I baked. If I had to do it again, I would just use the recommended pan sizes and hand cut the desired cake design because this produces the optimal cake texture and color. Thanks for your help Rose!
One more question, are there any revisions to the two cakes I baked in your new book?
Thanks again,
Jo-Ann
Reply to this Posted by: Jo-Ann | March 30, 2006 7:27 AM #
my carrot cake in the cake bible uses butter but the one in my upcoming book will use oil. while i adore the flavor of butter, when the cake is refrigerated it becomes unpleasantly firm and the cake has to come to room temperature to enjoy, but when making the cake with oil, the oil stays liquid in the frig so the cake can be eaten cold. and additional advantage is that you can use whipped cream frostings that require refrigeration.
Reply to this Posted by: Rose Levy Beranbaum | December 23, 2005 9:32 AM #
Is there a preference/difference in baking cakes with oil vs. butter? For example in searching for a carrot cake recipe I have found recipes that use oil and some use butter. I am confused and would appreciate clarification.
Thank you!
Novice Baker
Reply to this Posted by: Martha | December 23, 2005 1:16 AM #
linda, my simplest icing is "neoclassic buttercream" in the cake bible and also on the site: www.bakingmagic.com
i prefer the softness of the cake without syrup but a little simple syrup (page 120 cake bible) would be fine.
Reply to this Posted by: Rose Levy Beranbaum | November 20, 2005 5:40 PM #
What kind of simple icing could be use with cake?
Also, will you make a syrup for this cake to make it more flavorful and moist?
Reply to this Posted by: linda mckee | November 9, 2005 8:48 PM #