Vanilla Cake Recipe from Scratch - So Moist!

[@bernadetterogers4395]

I made this cake yesterday. My family LOVED it! It is the very best vanilla cake I have ever had. Thank you for your tutorial! ❤️

[@brixperez3951]

How bout WE welcome YOU back Jillian? Lol. It is actually great to have you back with this recipe, you know, this is one of my toughest cakes to make. I don't know why I always have trouble making vanilla cake. Sometimes it doesn't rise, sometimes is too dry, sometimes is hard as a rock. I hope your recipe fits me and I get to make the best vanilla cake ever. Xo

[@bmscts]

Hi Jillian, I always struggle to make a vanilla cake, and this recipe is truly amazing!! So fluff, so flavourful moist! Thanks for sharing this recipe!! No more googling lol 😊❤❤

[@JillianButler]

Hi bmscts, thanks for your feedback! I love hearing about successful bakes!! J

[@anushafernando4592]

I'm definitely going to try this out

[@dorkydough6658]

Just made your vanilla cake recipe today and it’s perfect! Thank you so much! 💙💙💙

[@rosina14]

SO GOOD

[@sandibaker5298]

Hi from NE Tennessee! I absolutely love your tutorials! Can’t wait to try this recipe. Thanks so much for all the tips that you always give! 💞 I don’t care how much of a seasoned baker one is, I feel we can always learn more!!

[@debscamilla4575]

Thanks for the recipe it actually brought good results

[@zahragafor5d792]

Well done

[@callioscope]

This looks gorgeous ... and I LOVE vanilla cake and cupcakes. So, yum, and I can’t wait to try this.

[@debjudisch5548]

Jillian...you are so cute and silly and seem like you would be so much fun to be in that kitchen with! I would be there have been a few "food fights" involving you! lol! This looks like an amazing tasting cake, but I also wanted to thank you so very much for the extra tips and tricks on icing, etc. THAT is how we really learn! Much love to you, once again, from Iowa! Stay safe, take, care, and God bless...

[@nestermamombe8273]

Best recipe ever...thank you so much

[@platesofflavour7018]

Thanks for sharing such a nice recipe 👌 👌👌

[@dorkydough6658]

Yey! you’re back😊 and i’ve been waiting for your vanilla cake recipe! Gonna try this asap😋

[@lucywilson3603]

No measurements, how much butter?milk? b as king powder?etc,etc???

[@tatty6105]

@@lucywilson3603 it's given below the video

[@jievargas1181]

Love your tutorial Ms. Jillian 😍 would like to know the exact measurements for an 8inch vanilla and chocolate cake 😊 please and thank you! ❤️❤️❤️

[@JillianButler]

Hi Jie, apologies for the delay in responding. You should be able to use the same recipe and split into 3 x 8" round cakes instead. The batter will be higher in the tins and require a little longer baking but will still come out great. Even a little taller than the one I decorate. J

[@JenniCampestrini]

This looks delicious! Thanks so much for sharing!!!

[@JillianButler]

Thanks for watching Jenni.

[@successneneeric7772]

Awesomeness

[@jillbecker8651]

Ihavethis wonderful cake in the oven now. It smells heavenly! My risen bread will have to wait for the oven! Thanks for your wonderful video’s..

[@JillianButler]

Hi Jill, great name! So good to hear you giving this recipe a try. Let me know how it turned out! I've just released my video on how to make the vanilla bean icing too. x Click here kzbin.info/www/bejne/rJXRZHV7mbZgoJo

[@gum42069]

Jill Becker can you give an update?

[@yougotthis5057]

Hi Jillian! How are you? I’m glad to see you hear in YT. My husband and I are a fan. We often go to your cake shop when were in Sydney. Take care and warm regards to your family. Thanks for the recipe. I’m going to try this for my son-in-laws’ birthday.

[@samename6479]

Look at that perfect cake

[@JS-tb3zn]

Wow...so excited to see you again..I made your chocolate cake and red velvet recipe and they were out of this world...this cake I will definitely try. Thank you.

[@victroyarthur6956]

I tell you that chocolate cake was Devine. Loved it and so did the family and friends. Thanks Jillian

[@PedaKDucio]

Where can I find the recipe of the amounts of ingredients ? This cake looks so good!

[@samadhiwihara4600]

I already makes your chocolate ganache cake , recapy it’s really testy,,,,good luck

[@shabna2368]

You are amazing Hope more cake recipes

[@nishabhandary6155]

Hello... I am a big fan your bake.. please make a video of fondabt making please..

[@JillianButler]

Hi Nisha, thanks for watching my channel! What would you like me to show on fondant? Covering a cake or actually making the fondant from scratch? Cheers, J

[@noemi2007]

That cake looks amazing!!

[@JillianButler]

Thanks Noemi.

[@MsCurly1976]

I am hook to your channel. Your recipes are just epic. You are truly an amazing baker. Very talented!!!❤

[@Simple_and_natural]

Hi! I just found your channel your desserts look very delicious. I live in NY and flour has a lot of gluten. How much protein content has your plain flour? One more. Question, this is a butter cake frosted with butter cream, you need to keep it refrigerated right? Does the cake gets hard ? Thank you.

[@jessicadiaz5598]

OMG I just tried this today and wallahhh so yummy I just add mayonaise instead of sour cream and almond extract it turned out supperr moist delicious.Thanks Jillian. Have a wonderful day!. 😘😘😘

[@3pumpkins170]

@Jessica Diaz But there's no sour cream in the cake recipe.

[@starlsma2000]

@@3pumpkins170 thats what i was thinking lol

[@lizmaldonado3004]

Mayonnaise in cake?! 🤢

[@dlattimer9949]

Great to see you back!

[@gabumoh]

Good to have you back...

[@kitchenpractical7967]

Much thanks! This is an terrific video.

[@linarathod2682]

Awaiting black forest receipe😊

[@hayleysebbage9804]

Hello thank you for this video. I am not sure if you will see this as the video was posted such a long time ago, but I am wondering if I can use self raising flour instead of plain? I would be really grateful for an answer. Also if my eggs weigh 60 g should I use less eggs? Thank you 😊

[@JillianButler]

Hi Hayley, thanks for watching and good questions! 1. Yes, you can use s/r flour in place of the flour/baking powder combo (essentially that's what s/r flour is). However, if it doesn't rise as high as mine, then you may want to add another teaspoon of baking powder to the next cake attempt. 2. Most of the eggs that I use are approx 50-55g in weight without the shell. Try weighing your egg without the shell and if it's still 60g then yes I would either purchase a smaller egg or crack 4 eggs, whisk them up, measure in 200-220g for your cake and then scramble and eat the rest! Happy baking! J

[@karla4258]

hello Jillian! Love your tutorials.... I would like to ask if you put simple syrup on the cake layers to make it moist? Thank you in advance

[@JillianButler]

Hi Karla, yes I do. This cake really benefits from it as its a pretty tight cake crumb! But you don't have to if you're baking/eating within 24 hours. J

[@louisaklimentos7583]

If the frosting is stiff due to cold weather , can you heat it for 10 seconds in the microwave to soften it ? Or do you add more milk ?

[@JillianButler]

Hi Louse, thanks for watching! Using short bursts in the microwave will do it. You can then get it to the exact consistency that you want. Happy decorating! J

[@louisaklimentos7583]

@@JillianButler Thank you so much !

[@handuniquebyzualihrahsel4793]

I love how you make your videos👍

[@victroyarthur6956]

Hi jillian, I love your cakes and your personality you have in your videos. When is the next one coming up?

[@JillianButler]

Thanks Victroy! Looks like I'll be making some chocolate ganache and fudge frosting. Then I may throw in a sourdough recipe or a german chocolate cake! What would you like to see?

[@3234sarah]

Yaayyyyyyy can’t wait to try it ❤️❤️❤️🌸🌸🌸🌸🌸

[@3234sarah]

Good to have you back as well

[@sunshine2049]

Hello, what are your suggestions for a soft moist cake versus a heavy dense cake? I find sometimes that using pure butter makes the cake come very heavy, I bake my cakes at 325

[@philipwebb960]

Whipping more air into the butter-sugar will make the cake rise more as it cooks and be lighter in texture.

[@sunshine2049]

Philip Webb Is that what it is? Thank you I will try that! I know that many theorize that shortening makes a better substitute then butter For lightness

[@JillianButler]

So good Philip, you're exactly right!

[@RickF-dw8cl]

Gonna try it!

[@JillianButler]

That's great, Rick. Let me know how it goes. J

[@laurametheny1008]

Thankyou! I love real vanilla. Yum!😍🍰

[@saracollins676]

Welcome back! And please do not forget the lamingtons! ❤

[@JillianButler]

Hi Sarah, thanks and I'll put the lamingtons on my video list! J

[@saracollins676]

@@JillianButler thank u

[@barbarawabwire4472]

I love your tutorials Mwaaa

[@shwetapant756]

Loved your recipe and you as well 😙. My microwave is small in size so I can't keep more than one. Is it ok if I prepare the batter and bake them one by one. One more request if you can show eggless cake too.

[@JillianButler]

Hi shweta, I am assuming you meant to write oven, not microwave? But yes. you can bake them off one at a time OR you can fill one pan up to 3/4 full and bake it low and slow for up to 1hr 45min. Then cut the one cake into 3 thin layers. J

[@stacyhackney6100]

Thank you.

[@shumailakausar8694]

Hi can u tell me how much use butter shuger and flour

[@JillianButler]

Hi Shumaila, thanks for watching! My full recipe is below the comments!

[@fr3atlast448]

Are you going to be making any more videos?

[@lamyaandadam]

Hi ! Thank you! Why didnt your cake caramalize on the outside?

[@JillianButler]

Hi Lamya, thanks for asking! My oven is tall enough in the Cakery that the heating elements don't get a chance to caramelise the top of the cakes in 20 minutes. Jx

[@yersarsey7635]

Hi Jillian! It's my first time watching your vids and I'm loving it! Thanks for sharing your recipes. One question, can I use regular sugar instead of caster? Thanks!

[@JillianButler]

Hi Sarah, thanks so much for watching! Yes, you can use regular sugar sometimes called granulated sugar, caster sugar or white sugar. The only advantage to caster sugar (and hence why I use it) is that it's a finer grain than regular sugar and it creams with the butter much faster. Happy baking and welcome to my community of amazing bakers! J

[@seunadelusi2549]

@@JillianButler instead of milk, can I substitute it for buttermilk. 1 Cup

[@larrywasserman294]

Hi this is JP from Miami. I’m so sorry to ask you this I know you get so many questions but I’m a big fan of yours. Thank you so much my question is I want to make a Bundt cake with that recipe but I wanna add strawberry filling inside the batter of the mold of course of a Bundt cake mini ones, is that OK for that recipe? Thank you so much if you can answer me thank you I love to meet you one day be a pleasure.

[@craftyconfections1005]

Hi Jillian. Your chocolate cake recipe is the best! I'm going to try your vanilla cake recjpe. For a 2 -tier cake can I use 2 recipes or 2 1/2? Thanks in advance!

[@JillianButler]

Hi Crafty, apologies for the delayed response, I would double the recipe and if you have too much batter left over than make cupcakes with it!

[@craftyconfections1005]

@@JillianButler Thank you Jillian! I'm a big fan! :)

[@alycia1236]

Looks delicious!! 😀

[@TheMmvukici]

Love your tutorials! I cant wait to try this on the weekend! Oh and i see incredible caramel popcorn in the background - hands down THE BEST!!!

[@lynettegalbraith]

Hi I would like to use this recipe as it looks so lovely to make a 6 layer 8" round could you please tell me how much to increase this recipe by as I always mess up when I try to do this PLEASE HELP thanks in advance Lynette💞💞

[@JillianButler]

Hi Lynette, I would do a x2 of this recipe because it already makes 3 x layers of a 9" round. Just scale the batter equally into the 6 pans and it will bake evenly. J

[@jaycooking3656]

Hi if I use 3 6"inch cake pans. How long does it take to bake in the oven?

[@JillianButler]

Hi Jay, you'll need to lower your baking temperature by at least 20-30 degrees and bake for at least 45min to 1 hour. When you have more batter in a cake pan it will definitely depend on your oven as to when the cakes are ready. Check it at 45 then keep checking every 10 min there after to make sure they dont over bake. Cheer! J

[@Bariom_dome]

I'm a vanilla fan

[@IFEOLUWA..]

Hello guys, I just saw this video and I'm willing to try it but I need to know if the cake won't go bad within 3 days of baking

[@JillianButler]

Hi there, yes it will keep for a week without tasting stale. Just make sure you wrap it well. Go to my video for 5 Moist Cake Tips that work everytime kzbin.info/www/bejne/fKHKenWIhp6Ugq8 Happy baking! J

[@laurenlei9125]

I've been searching for a recipe of MOIST butter cake and yours looks gorgeous and can't wait to make it on my own!! Thanks for sharing your skills and the recipe. But what if I wanna make a moist, heavy, lemon flavoured cake? Will it be ok to give it a try by simply adding lemon zest and lemon juice into your recipe? Can't wait your new video of any kind of dessert!! ;)

[@mariajimenez1395]

@Jillian Butler Can I replace caster sugar with granulated sugar?

[@JillianButler]

Hi Maria, yes you can it's just a much larger grain of sugar and requires a bit more creaming in order for it to be fully dissolved. But it will turn out exactly the same!

[@kavithavijayakumar5497]

Hi .. is it all purpose flour or self raising flour ?

[@JillianButler]

Hi Kavitha, its all-purpose flour or plain flour. I don't bake much with the self-raising flour. Cheers, J

[@shumailakausar8694]

And how much use milk pl

[@fabvolta5446]

What kind of flour can I use? All purpose?

[@JillianButler]

Hi Fab Volta, yes all of my recipes use all purpose flour (plain flour) but you can use pastry flour for a finer crumb as well. Happy Baking! J

[@kehindehusseinat298]

Pls I have been using your vanilla recipe since 2years now, can I divide the butter into two & use oil to replace the remaining butter to have a very moist texture as well. Thanks 🙏

[@JillianButler]

Hi Kehinde, you can definitely try but I’m unsure how it will affect the texture. Let me know!! J

[@kehindehusseinat298]

@@JillianButler Good evening, I have tried using oil & butter together & the results was WOW. I love it. Thanks so muvh

[@kehindehusseinat298]

@@JillianButler Good evening, I have tried using oil & butter together & the results was WOW. I love it. Thanks so muvh

[@JillianButler]

@@kehindehusseinat298 wonderful news Kehinde, thanks for sharing!!

[@Liavh_]

What happens if I mix the batter up but forgot the baking powder? Because I put the mixture in a baking container in the oven and before it started cooking I remembered the salt and baking powder so I put some of both in didn’t measure I’d say about a teaspoon each and mixed with a spoon but I didn’t use a mixture of anything so that it’s throughly mixed. What would happen to the cake once cooked would it still be soft and taste the same? Also, what if I use two different types of milk (soy and whole)?

[@lolathedreamer5488]

Can i use this recipe using a layer cake pan please answer me ASAP

[@JillianButler]

Hi Lola, yes absolutely. Just make sure that you don't over fill each pan and keep to the manufacturers recommendations.

[@lolathedreamer5488]

@@JillianButler thanks i appreciate your response

[@3234sarah]

The cup measurements is not matching the mass quantities so not sure if to use the cup measurements or the mass measurements had some issues with my second attempt when I used mass

[@JillianButler]

Hi Sarah, I always weigh my ingredients because my "cup of flour" may be more tightly packed than your cup of flour. Be sure to use grams on your scale and it should work out. J

[@3234sarah]

@@JillianButler hi okay so i will just stick with the mass quantities you gave then, also the cups of castor sugar was no co relating to tt mass , also use the 18g for the baking powder or the tsp measurements ? Thanks again

[@msmegs93]

Hey, Jillian, love vanilla, almost as much as I love chocolate. Was wondering when you say, " plain flour", are you referring to all- purpose flour, or could you use cake flour as well. In the States, we have several types, but down South, many great bakers use cake flour, which is an ultra-fine milled low gluten white flour. Do you guys ever use that as well? Just wondering. Thanks again!

[@JillianButler]

Hi msmegs93, yes it's the same thing as All-Purpose Flour. You can definitely use cake flour too, it'll come out even more delicate!

[@feliciadaniel5404]

My oven can only bake one layer at a time. Can the batter sit on the counter until the first is done? Will it affect the rise?

[@JillianButler]

Hi Felicia, great question - yes that's perfectly fine. but it's better to keep the waiting cake pans in the fridge until it's ready for the oven. If your kitchen and house temperature is really warm the chemicals in the baking powder may start reacting and prematurely activate the rise. This makes your cake fall in the middle. Hope this helps. Let me know how it turns out! Jx

[@paolocruz9347]

Vanilla is life

[@JillianButler]

Great saying!!

[@eileencavanagh8314]

Where will I find the recipe and cooking instructions please

[@Sarahosagie]

Can i use margarine or will it ruin it?

[@JillianButler]

Hi Sarah, Yes, you can but it may alter the flavour slightly. I'd say give it as go and let me know! J

[@junenovember6531]

I can just bake in an 8inches baking tin too and how long does it take to bake in the oven?

[@JillianButler]

Yes, if you have 3 x 8" rounds then make the same recipe and bake it for 10 minutes+ longer than the 9".

[@ranasanad9048]

May i know size of the cake with those gradients???

[@JillianButler]

Hi Rana, I bake my cakes in 3 x 9" round cake pans. Happy baking! J

[@nancyomalley9959]

How about pairing that white vanilla cake with dark chocolate frosting and red decorations??? And Calling it the "Snow White" cake?

[@JillianButler]

Great idea Nancy!

[@ilyas-fan619]

what kind of flour that you used sweeti???if i have 8 inch pan how many pan will make this batter???

[@JillianButler]

Hi ilyas, thanks for watching - I use all purpose or plain flour in this recipe but if you're using this recipe to make cupcakes, I recommend using cake or pastry flour for extra tenderness. You will have a lot of batter left over if you use just the 1 x 8" pan - I would estimate that it'll make at least 2/3 cakes. Happy baking! J

[@Bi-Anca]

I have done the sponge but came out so frail, all torn apart when tried to take it out of the pan. The taste is amazing, so would like to use this in my recipes but need to understand what went wrong. LE- I know what went wrong, as I made 1/3 of the recipe, the amount of eggs was too small. So I made it again and the result was spectacular, absolut delight thank you!! For the cream cheese, can I use mascarpone in the vanilla cream?

[@JillianButler]

That's great that you worked it out! Well done and I'm proud of you for persevering! Yes, you can use any fresh cheese product that has a similar consistency to cream cheese. J

[@helur08]

Can I use buttermilk in this recipe?

[@JillianButler]

Hi vero, you can but it would also require a substitute of baking soda instead of baking powder. Because buttermillk has acid in it the baking powder wouldn't work properly to allow the cake to rise. If you do want to use buttermilk then give it a go with the baking soda and let me know how you get on. J

[@aminahm4301]

Hi there what if you dnt like cheese cream can you add sour cream instead?

[@JillianButler]

Hi Aminah, you can add any other fresh or soft cheese you like as long as its the same consistency as cream cheese - sour cream is quite watery and the icing will not hold up as well in the heat. But I always say, give it a try and let me know how it goes!

[@mrmemevellaslay]

Didnt even know vanilla is an orchid 😯 #vanillaflavormatters

[@thekepnim]

hi...m a new beginner...can u help me in baking..

[@swethajain435]

Any substitute for eggs?

[@JillianButler]

Hi swetha, yes you can use the following substitutes for eggs. For each egg use either 1/2 cup mashed banana, 1/4 cup applesauce 1 Tablespoon flaxseed (mixed with 3 Tablespoons water and left to thicken) Mind you, the flavour, texture and mouth feel of the cake may be different then when using eggs but should still be a delicious cake. Hope this helps!

[@ERIKA1235878]

HelloI, made your recipe but I have a question why it falls apart? I cut a piece and it has no consistency I can't grab a bite with my fork

[@JillianButler]

Hi Erika, oh no! Not sure how to advise as I have made this cake thousands of times and it's never had this issue. All I can suggest is make it again and see if the same thing happens. Check and recheck all of the ingredients and measurements are correct and go for it! All the best J

[@ERIKA1235878]

@@JillianButler thank you so much!

[@seriouslydough3266]

Hi jillian chocolate cheesecake pleeaaaasse??? 😊

[@basiclearning6226]

I've been finding this recipe an hour now 😅

[@mumthazvk4355]

It was awesome I loved it

[@sharonolsen6579]

I will pick vanilla over chocolate every time : ]

[@emmayearsley6093]

Looks really tasty. I'm a little confused though, why does it say "line a 9" and 6" pan"?

[@JillianButler]

Hi Emma, thanks for the feedback, can you show me where you see this? Happy to fix it as it should only say 3 x 9" round pans. J

[@rathikgasurianarayanan8947]

Can I know how many six inch cake can I make with these recipe?or a 7 inch cake

[@JillianButler]

Hi Rathikga, you can probably get 2 x 6" rounds out of this recipe. The batter will come quite close to the top of the pan - but bake it on low and slow - it may take up to 1h45min.

[@Nova_rblx01]

can anybody help me in the measurements for 3 tier 6 inch cakes? can I just do half of the measurements mentioned for 3 tier 9inch cake in this recipe?

[@JillianButler]

Hi Emailaish, you can use the same recipe and fill the cake tins up to the halfway mark. Use the spare cake batter to make cupcakes! If you really don't want to make the whole recipe then divide the recipe by 2/3rds (meaning reduce it by about 30%)

[@sadafmaqsood2817]

how many persons serving this cake is ?

[@JillianButler]

Hi sadaf, it serves approximately 12 slices or up to 20 catering cubes.

[@divyajindal4692]

What could be the best alternative of eggs

[@JillianButler]

Hi Divya, I would suggest (for each egg) either using 1/2 cup mashed banana, 1/4 cup applesauce, 1Tablespoon of flax seed (mixed in 3 Tablespoons of water and let thicken before using)

[@kehindehusseinat298]

Also did you have a new recipe now in 2022

[@JillianButler]

Hi Kehinde, thanks for watching! I’m talking a break from posting but will be back before the year ends!

[@sherrylplekker3526]

Hello there! Thank you, I so love you're funny bone😂😂😂😂, I've enjoyed this tutorial and I'm inspired!!! Blessings

[@laceygilmore2177]

What’s the measurements of each ingredient?

[@JillianButler]

Hi Lacey, they are all in the description field below my video but I've included them for you here for convenience. Happy baking! Vanilla Butter Cake 10 oz (275g) Butter 2 ½ cups (350g) Caster Sugar 1 teaspoon (5g) salt 4 Eggs 3 ½ cups (450g) Flour 1 Tablespoon + 1 teaspoon (18g) Baking Powder 1 1/4 cups (300g) or (295 ml) Milk 1 ½ teaspoon (7.5g) Vanilla Prep Preheat oven to 180°C and line bottom of the 9” pans with baking paper (I use 3 for the tutorial, and I cut the baking paper to fit the pans). Mixer - cream butter, sugar, and salt until fluffy. Add eggs one at a time and scrape after each addition. Add combined dry ingredients alternating with wet ingredients until all incorporated. Scrape down the bowl regularly to ensure a smooth batter. Scale or scoop or scale and scoop into pans (the weight doesn't matter, just try to have the batter distributed evenly across all of your pans). Bake for 20 mins or until baked and browned slightly on top -- don't overbake, click here bit.ly/MoistCakeTips​ to see my video "5 Tips to a Moist Cake Every Time - Never Dry Again!" if you have questions. Creamy Vanilla Bean Icing 2 cups (500g) Butter, room temp 1 cups (250g) Cream Cheese, room temp 3 ½ cups (448g) Icing Sugar 1 Vanilla Pod or 1 teaspoon (t) Vanilla Bean Paste 1 pinch of Salt Prep Mixing bowl - with a paddle attachment, cream butter until soft then add cream cheese and mix until very light and fluffy (approx. 5min) Add salt and vanilla and mix well. Gradually add icing sugar and beat well, scraping the sides of the bowl regularly until the consistency is smooth and light. -- simple! #CakeTips​ #JillianButler​ #MoistCakeTips​ #JillianButlerRecipes​ -~-~~-~~~-~~-~- This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: "5 Tips to Fix Cake Mistakes - Fix Anything!" kzbin.info/www/bejne/Z4LUl5yce5x9ns0 -~-~~-~~~-~~-~-

[@sandybehanna7704]

Why didn’t you use the simple syrup on your vanilla cake?

[@JillianButler]

Hi Sandy, I usually do and I think I forgot to while we were filming, you caught me!! In saying that, if you think your cake is moist enough then it's not always a necessity. Happy baking J

[@abigaillee4065]

How much of it do we put in?

[@JillianButler]

Hi Abigail, how much of what? All of my tutorials have the recipe and method in the comments field before the video. J

[@Irene-mf1xm]

Is it ok without vanilla?

[@JillianButler]

Sure, if you don't want to use vanilla in the recipe then leave it out.

[@SS-ct3pe]

Why my cake is rubbery at the bottom? I'm also finding cracks on my cake. Usually baking at the temperature that is mentioned in the recipe

[@JillianButler]

Hi Ss, good questions! OK there's a few things I can suggest as to why these things are happening. Not knowing what your set up is all I can do is let you work it out and let me know if any of these tips help. 1) Do you have an oven with different setting on top and bottom? Check to make sure your oven temps are the same as each other. If the top is too hot then the bottom could be soggy. 1a) Are you placing your cake in the middle to bottom 3rd rack of your oven or on the top rack? If you're on the top rack then that could be a reason why your tops are cracking before the bottom gets fully baked. 2) Are you mixing your dry ingredients in for too long so it turns out the consistency of a chewy bread? Try just incorporating each addition of flour mixture until it all gets wet, then stop. No more. Otherwise, the rubber band strands (gluten) in the flour will wake up and start to stretch your cake batter into a bread. Let me know how you go and happy baking! x

[@SS-ct3pe]

@@JillianButler Thank you Jillian. You are so kind. You have given me a detailed explanation. Now, I realised my mistake. I placed my tray in top rack and used mix the batter for long. I will follow your tricks and make another one and reply you😍

[@glendathegoodwitch6987]

The "scientificness" of this whole thing is freakishly delightful! Great video!

[@lucywilson3603]

Where are the measurements???

[@tomatobash2000]

in the info box

[@yassminaly7338]

Measurements?

[@JillianButler]

Hi Yassmin, all of my tutorials have the recipes and measurements in the comments box below the video. J