Made this and it turned out amazing! :) I made it as a small rectangle cake. Thank you so much for sharing this recipe and the tips! I’m excited to try more of your recipes! Next, your coconut cupcakes :)
Amy, can you please tell me the baking temp. and time to bake the 6” layers, if I bake them in 6” round pans? Also...I’m confused about how many layers this single recipe makes. On your blog post, in one section you say it makes a 6” 3 layer and in another place in that post, you say it makes a 6” 4 layer cake. Can you please tell me which is correct?
Hi Joann, if you bake the cake in a 1/4 sheet pan like I do in my recipe and cut it out with cake rings, it will make a 3 layer 6”cake. You’ll have some scraps left over for snacks or cake truffles. If you make it in 6” cake pans, I do recommend 4 layers, simply because moist batters are more likely to sink when they have more batter in them, so we are dividing it up so that it has about the same height as when I bake it in a 1/4 sheet pan. You can bake it at the same temps as written within the recipe, but for time to bake, they may not take as long to bake. Since I usually bake in a sheet pan I haven’t tested this in my residential oven, so I don’t have an exact time for you, I’m sorry! I’ll go back and see where I wrote the wrong 6” layer amount, I’ve been meaning to go back and revisit my older content!
@@AmycakesBakes Thanks for replying so quickly! I have a cake order due in a couple weeks. The top-tier is a gluten-free carrot cake which I’ve figured out, but the bottom tier is a white/vanilla cake with raspberry filling. I used to use the well known White almond sour cream cake recipe that starts with a boxed white cake mix. It’s delicious, but I’m really wanting to find an excellent moist white cake recipe that is also able to be used with stacking, that doesn’t use a box mix as a base. Yesterday I tried a well-known CZcamsrs supposedly “best vanilla cake from scratch” recipe and filled it with your raspberry compote/filling. Your filling recipe was delicious! Unfortunately, the cake recipe was not so great. I don’t know what I did wrong, but it came out very very tight crumbed and dense… Not dry, exactly, but much too dense and just not very moist. On the CZcams video it looked fantastic, so I’m not sure what the issue was or what I did wrong. All that to say… I’m still trying to find something that would rival that recipe that starts with the box cake mix. 😩 I’m just trying to find a go to white cake that I can depend on. It’s very frustrating because, obviously, that’s a basic that I need to have! Any tips or suggestions you can give would be very much appreciated! Thank you, again, for getting back to me so quickly! After the previous mentioned cake order I have another one coming up where the entire cake needs to be a white cake with raspberry filling! Definitely feeling some stress over here! 😳😩
Thanks for checking and sorry that I didn’t see your comment earlier! Yes you can! While it’s been a long time since I’ve baked this without corn syrup, I remember it still being very moist without. The baking time might vary slightly as I haven’t tried it without corn syrup in a long time. I use corn syrup because it enhances the texture of the cake, but it is not necessary for taste or structure.
I’m so excited to make this. Miss your shop and your mom! There is no comparison to this cake.
Thank you so much, I really appreciate it. I hope you enjoy the recipe! :)
WOW! You shared your secret! I am thrilled!! Can't wait to try!! Thank you SO MUCH!
Thank you Jan! I hope you enjoy it and let me know what you think! ☺️
Made this and it turned out amazing! :) I made it as a small rectangle cake. Thank you so much for sharing this recipe and the tips! I’m excited to try more of your recipes! Next, your coconut cupcakes :)
Wow I learned so many tricks from this video. I'm no kind of baker but I can cook so now I feel more capable. Thanks
Fantastic content and production quality! You make it look easy! Keep it up you'll be at a million subs!
Yes! Thank you so much.
Thank you, I hope you enjoy it! 😊
Do we need to use cream of tartar
Hi! What ring cakes do you recommend?
Amy, can you please tell me the baking temp. and time to bake the 6” layers, if I bake them in 6” round pans? Also...I’m confused about how many layers this single recipe makes. On your blog post, in one section you say it makes a 6” 3 layer and in another place in that post, you say it makes a 6” 4 layer cake. Can you please tell me which is correct?
Hi Joann, if you bake the cake in a 1/4 sheet pan like I do in my recipe and cut it out with cake rings, it will make a 3 layer 6”cake. You’ll have some scraps left over for snacks or cake truffles. If you make it in 6” cake pans, I do recommend 4 layers, simply because moist batters are more likely to sink when they have more batter in them, so we are dividing it up so that it has about the same height as when I bake it in a 1/4 sheet pan. You can bake it at the same temps as written within the recipe, but for time to bake, they may not take as long to bake. Since I usually bake in a sheet pan I haven’t tested this in my residential oven, so I don’t have an exact time for you, I’m sorry! I’ll go back and see where I wrote the wrong 6” layer amount, I’ve been meaning to go back and revisit my older content!
@@AmycakesBakes Thanks for replying so quickly! I have a cake order due in a couple weeks. The top-tier is a gluten-free carrot cake which I’ve figured out, but the bottom tier is a white/vanilla cake with raspberry filling. I used to use the well known White almond sour cream cake recipe that starts with a boxed white cake mix. It’s delicious, but I’m really wanting to find an excellent moist white cake recipe that is also able to be used with stacking, that doesn’t use a box mix as a base. Yesterday I tried a well-known CZcamsrs supposedly “best vanilla cake from scratch” recipe and filled it with your raspberry compote/filling. Your filling recipe was delicious! Unfortunately, the cake recipe was not so great. I don’t know what I did wrong, but it came out very very tight crumbed and dense… Not dry, exactly, but much too dense and just not very moist. On the CZcams video it looked fantastic, so I’m not sure what the issue was or what I did wrong. All that to say… I’m still trying to find something that would rival that recipe that starts with the box cake mix. 😩 I’m just trying to find a go to white cake that I can depend on. It’s very frustrating because, obviously, that’s a basic that I need to have! Any tips or suggestions you can give would be very much appreciated! Thank you, again, for getting back to me so quickly! After the previous mentioned cake order I have another one coming up where the entire cake needs to be a white cake with raspberry filling! Definitely feeling some stress over here! 😳😩
Can I omit the corn syrup? In my country that's very hard to find :(
Thanks for checking and sorry that I didn’t see your comment earlier! Yes you can! While it’s been a long time since I’ve baked this without corn syrup, I remember it still being very moist without. The baking time might vary slightly as I haven’t tried it without corn syrup in a long time. I use corn syrup because it enhances the texture of the cake, but it is not necessary for taste or structure.
👀
Yes! Thank you so much.