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Cake and Buttercream Recipe


Hey guys! I just wanted to tell you about this awesome FREE craftsy class for all you beginner decorators. Click the link below to watch!

Joshua John Russell’s FREE Buttercream Craftsy Class

It is SO awesome and taught by one of my favorite cake decorators, Joshua John Russell. He breaks the whole process down for you on how to successfully buttercream your cakes. He shows you how to make the perfect buttercream, trim and prepare your cakes, ice them with different techniques, stack them and decorate them! This is SUCH a super helpful cake decorating class and I seriously wish I would have known about these modern methods when I was first starting out.

The video is super easy to understand and follow the directions. He starts out by showing you how to make a batch of perfect swiss meringue buttercream (my favorite!) Before I made SMBC, I was using a powdered sugar/shortening based buttercream and I could NOT get those sharp edges or smooth finish that other decorators would get and I always wondered how in the world people got that flawless buttercream finish! The secret is (wait for it) BUTTER! If you don’t have butter in your buttercream, your buttercream wont get firm in the fridge. I also did not know about the paddle step to get rid of bubbles. I ALWAYS have bubbles so I will definitely have to try this step out. Joshua also says you can use shortening. I do half shortening half butter for my cakes in the hot summer but wouldn’t recommend going all shortening as it tastes pretty greasy and has no flavor and does not firm up in the fridge.

Joshua shows us how to split and fill a cake and then trim down the edges but he doesn’t give us a recipe. I am guessing he is using a buttercake recipe because his cake is dense. Buttercake is super popular for wedding cakes because it is firm, refrigerates well and has a great mouth feel. When I first started out baking and decorating, I had no idea what kind of cake to bake. I started out with boxed mix and had horrible problems with how soft and fluffy they were. Great for eating, not so great for stacking a wedding cake. Here is my recipe for the perfect vanilla buttercake that I use for all my cakes. I have adapted it to make other flavors as well like lemon or spice but the basic recipe is the same. I also use simple syrup on my cakes as I stack for added moisture. Simple syrup is an old school technique so you can have the tight crumb of a buttercake and the moistness of a boxed cake.

This is what the inside of my cakes look like

As you can see, there are no huge holes or spongy texture. The crumb is tight and melts in your mouth. This is what you’re going for. If you have huge holes in your cake, you are over-mixing and this can cause uneven rising. Plus it doesn’t look very good when you cut into it.

My Perfect Scratch Cake Recipe. The single makes two 8″ rounds or two 9″ rounds depending on your elevation and how full you like your pans. Bake at 335

Ps. the method in this recipe is very very important. You must whip up the first portion of dry ingredients and liquid until your batter is light and fluffy or you will have a bad texture. I know it feels weird but you have to do it. This is what your batter should look like when you first add in the liquids, after you whip up the batter and then after you add the rest of the liquids. Watch this video on how to perfect the mixing method!

A single batch makes two 8″ rounds. Fill pans 3/4 of the way full for 2″ tall cakes or it can make two 9″ rounds that are shorter. It depends on how full you like your pans.

One thing I do that Joshua doesn’t do (and this is probably just a recipe difference) is I don’t trim down my cakes. When my cakes come out of the oven, I gently press the domed part of the cake down until it is flush with the cake pan. This does not damage the cake at all and creates a nice flat top so you don’t have to trim. I also bake my cakes at 335 degrees (low and slow) so that they don’t get as brown around the outsides and tops.

Here is a photo of what my cakes look like when they come out of the oven.

I also chill my cakes in the fridge overnight so they are easier to handle when stacking and filling with buttercream. Chilling your cake is HUGE. Trust me, once you discover how easy it is to cover a chilled cake, you’ll never go back

Some other tips that I got out of this cake decorating class that I wish I would have known as a beginner cake decorator is how to make my buttercream smooth. I always thought cake decorators somehow managed to get their buttercream cakes super smooth and straight with only a spatula! I never knew about using bench scrapers to smooth the surface. The heating of the bench scraper to make the final coat super smooth is genius!

I actually do a fast crumb coat after I fill and then do a really thick messy final coat and then do all the smoothing with my bench scraper after the cake has been chilled. This is the point that I cover my cakes in fondant as I am a fondant cake kind of gal but you can’t have smooth fondant without a perfectly smooth buttercream base. YES you need buttercream under your fondant :) Here is my recipe for my homemade marshmallow fondant that I use on every one of my cakes.

Next, Joshua shows us how to do some various buttercream finishes. I am partial to the rough buttercream technique. He also shows us how to make gumpaste butterflies for decoration that look super pretty. The tips about drying them on the cake dummy so they are formed to the shape of the cake is really genius.

After finishing each tier, Joshua shows us how to properly stack and support a cake using dowels or straws. This is super important info for anyone who wants to stack a cake. The process is simple but very important. Especially the final dowel down the center so the cake wont fall over during transport.

Overall I feel like this is a must watch for any beginner cake decorator. You can use the craftsy platform to ask questions if anything is unclear and Joshua or other bakers will jump in and help you out. You can rewind, fast forward and re-watch as many times as you want. There is a recipe included in the class for the swiss meringue buttercream as well as places you can purchase the tools Joshua uses during the lesson. This class is basically a compilation of all the best beginner tips for beginning decorating. For more cake decorating classes, check out craftsy’s other cake classes!

 

  • ren

    Hello. Is it ok if i’ll cook the single recipe with 1, 9 inches round baking pan only?

  • dancer

    I’ve always had iffy results with this recipe and FINALLY worked out why THANK YOU. Been using it for years and years (UK) but thought your ‘granulated’ sugar meant ‘caster’ here. WRONG. Also, I’ve been underbeating (cos Josh says don’t over beat…) and I’ve subbed some cornflour into my gf flour mix- all of which has improved my butter cakes tenfold! Yet again Ms Marek; I thank thee (and still feel crap about criticising one of your epic cake vids when I was having a crisis. Sorry again…) :-)

  • Donna Walden

    Can you tell me the volume in cups of the tripled chocolate cake recipe? I’d like to make it in a 12×18 pan. Seems like a lot of ingredients for that size pan. Thank you!

    • http://www.artisancakecompany.com/ Elizabeth Marek

      This recipe is by weight only, if you try to make it with cups, it can throw off the delicate balance of ingredients and might not turn out.

      • Donna Walden

        I’d like to have a 3 1/2 ” cake and trying to decide if I need to make 2 recipes or if one recipe will yield that height in a 12×18 pan. I will torte the cake too. Thank you so much for the quick response. This will be the base of grooms cake for my daughters wedding. I’m doing a carved car cake (1969 Camaro) for on top of the cake! I’ve been practicing all summer! Wish me luck!

  • Scarlett Morgana-rose Nisbett

    Hi im a newish baker can i use this to make a baileys cake if so what would u recomend and can i put this in freezer for long perod of time befor i can use it if so how long thanks

  • Lauren Samipur

    Hi Liz,
    The flavor and texture of this cake was amazing however i did get a little solid layer where the cake did not rise. The layer was along the bottom of the pan. I did also have to bake 35 minutes opening and closing the oven a few times to check so not sure if that caused that solid piece. Can you help me troubleshoot why this happened?

    • Lauren Samipur

      I should also mention my eggs were extra large

  • Rachel Jaramillo

    Hello! Do you use simple syrup to moisten the cake? Or do both recipes need the simple syrup?

  • Ellie Arkinol

    i luv the ariel cake

  • Rachel

    Thanks so much for sharing this recipe, I’ve been looking for a go to white cake that will stand up well to layering and decorating and taste delicious and thanks to you I’ve found it! I used it recently for a friends birthday cake and they are still raving about it.

  • Monica

    Hi, is whole milk the same as 3.25% homogenized. Also do I simple syrup the cake before doing the crumb coat? One more question :) can I grease the bottom of my square pan with butter and dust with flour? I hope this works.. baking on Saturday for this Sunday.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      yes
      no
      yes

      :)

  • Chelsey Matthews

    Hi Elizabeth! I am semi-new to baking (other than breads and your everyday things). I am going to assume if I want almond-flavored cake I can add almond extract? If I do, do I need to still add vanilla? And does that extra liquid mess up the texture of the cake? I didn’t know if there was some chemical difference between the two or if they were interchangeable, etc. I know icing can be fickle but I don’t know enough about cakes to know if it matters. Thank you!

  • Grace Parcase Costa

    I want to bake a 1/4 sheet cake (9×13 pan) do I double recipe or use single

  • Grace Parcase Costa

    question on the receipe: is it one tablespoon or 1 tsp baking powder?

  • Pipli

    How long should I bake at 335 degree f? Hu

  • Jessica Nichole Gonzalez

    So unfortunately, I really over filled my pans… and nearly caused a fire. Now waiting for the oven to cool down so I can clean the mess.. any thoughts on trying to keep baking 1/2 baked cakes that are on “pause” for an hour? :/

  • Anissa Citino

    I want to make a sheet cake. How many recipes will I need for that? Thank you so much for sharing all your baking expertise. I love to bake and recently have been asked to make (and decorate)a sheet cake for our church. So I was googling so info and came across your site. So happy I did, now if I can just master your recipes.

  • Kristi Erickson-Seilinger

    Just a quick question, the baking temp for the white cake. Really 335 degrees? Thank you!

    • http://www.artisancakecompany.com/ Elizabeth Marek

      yes really :)

  • Alisa Zapfe Fuchs

    Do you have a recipe for red velvet cake?

  • Alisa Zapfe Fuchs

    Hi, just made the cake. Loved the ease of the recipe, flavor and texture. Only problems I encountered was that the cake wouldn’t come out of the floured pan and it fell apart easily rather than staying together. Suggestions? I’m making a four tiered wedding cake in October, so I’m practicing to make sure the recipe I choose will hold up.

  • Titi Osiname Oni-Daniel

    Hello, I have tried this recipe 2x and it comes out soupy not thick like in the video, I followed the directions in the video, please what am I doing wrong, thanks for sharing the recipe

  • Nicole Barrow

    Should the eggs,milk also be room temp or can they be used straight from the fridge. Lastly can i use parchment on the bottom of the pan.

  • Nicole Barrow

    I was wondering if it is nessacary to use a simple syrup? Or is the cake super moist without it? Thank you so much in advance.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      no syrup is necessary

      • Nicole Barrow

        Sorry but its so awesome you responded your. Your work is so awesome and its so cool your willing to share your recipes.

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Thannks :) Its no problem

  • Denise Chiarello

    Hey do I tried to do it and convert everything to cups and the batter looks like cottage cheese? Do I have the measurements wrong? For the double recipe:: 2 1/4 cup cake flour
    2 1/4 sugar
    Baking powder and salt is same

    2 cups milk
    6 eggs
    1/2 veg oil
    3 sticks (at 4 oz each )of butter

    What did I do wrong? I did the dry then added the butter in pieces then mixed together the. Wet and added it just like u did in the video

    • dancer

      Use a set of scales like the lady said… this recipe is very contrary- it doesn’t convert.

  • Jack Loganbill

    I assume that the oil, butter, and milk ounce measurements are weight ounces, not measuring cup ounces?

  • shodZ

    Hey Liz
    Love ur work and how u show a step by step guide!
    I’ve been searching for a vanilla cake recipe for like forever and unjust found ur site!
    Can’t wait to try out ur vanilla cake .

    I have one question tho… What’d u mean 1 tbs 1tsp baking powder? I kinda got confused

    Sorry
    Looking forward to ur reply
    X

    • http://www.artisancakecompany.com/ Elizabeth Marek

      I mean 1 tablespoon of baking powder plus one teaspoon

  • maria_in_nj

    the vanilla cake just went in the oven…can’t wait to see how it turns out…never made a cake with the dry ingredients first. so anxious to see how it turns out…hopefully like your, yours are lovely!!

  • Genia

    Hi, after I allowed the cake to cool and tried to flip it back over it broke apart. It’s very moist and delicious any ideas as to what I did wrong? I weighed all my ingredients. Thank you

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You didn’t do anything wrong, the cake is delicate until you chill it in the fridge. You cannot just handle it roughly like a box cake. Next time, after you cool them on the rack, carefully wrap them in plastic wrap and place in the fridge to cool before handling or put into the fridge on the rack to cool

  • Sarah Peters

    Elizabeth,
    Thank you so much for sharing this, and for the link to Joshua’s class! His class, along with tutorials like yours, helped me learn how to properly stack and build cakes. I have since started a cake business, website and blog! Thanks for helping out the little people out there, like me :)
    http://www.sprinkledcakes.com/ – Sarah P

  • maria_in_nj

    will the cake recipe work well for cupcakes…

  • Diana Karina Rivera

    Hi liz love your recipe! when making your single recipe for a batch and a half how many eggs should i use? Thank you!

  • Anaro

    I looove your vanilla recipe!! Thank you so much for sharing. Questionnn: do you think I can turn it a mandarin cake by substituting the milk for mandarin juice and adding mandarin chunks!? I would really appreciate your help :))

  • Lee Nesbitt

    do you refrigerate the cakes in the pan?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      No I take them out and wrap them in plastic wrap

      • Lee Nesbitt

        thanks! used your recipe today and it came out great!!

        • Lee Nesbitt

          here it is……

  • Ashley Campos

    Elizabeth, I just tried this recipe. Instead of using cocoa powder + boiling water i substituted for 12oz of semi sweet chocolate chips. I am now almost baking for 35 minutes? is that too long or not enough? your recipe never mentions how long the cake is baked for. sorry , i am a first time baker and slightly confused. I am also baking in a oven at work that has the fans inside (couldnt remember if it were convectional or conventional)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      I’m not sure if the cake will turn out the same with chocolate chips. Depending on what size pan you use will change the baking time. If it’s a big pan it could be 40-50 minutes, if its a 6″ it could be 25 minutes.

  • Susan Sanchez

    Elizabeth, can you make your recipe into a white wedding cake?

  • Isham

    could you please convert the mesurments to cups as i live in america and really want to be accurate please

    • http://www.artisancakecompany.com/ Elizabeth Marek

      I live in America too, weight is the most accurate measurement which is why this recipe is in weight. A scale is what you should be using for baking for the best results.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You could leave out the yolks but replace them with whites. A yolk is half the size of a white so for every two yolks you take out, add in 1 egg white.

  • Neha Priyadarshini

    Hi Elizabeth,
    Thank you for sharing the recipe with us. I am beginner and not yet a professional, but off late a few friends are asking me to bake cakes for their special occasions. But being in India a lot of people ask for eggless cake and that too stacked :( . Have you ever tried making them without egg. I will be trying to replace eggs with a mixture of tofu and hung curd, but wanted to know if already have tried something on these line.
    Secondly, I do have few eggless cake recipes of my own. But being a beginner I am really unable to tell which cake will lend itself for stacking or carving. What should I look for in them before deciding their stackworthyness (if that’s even a term,lol)
    TIA, will let you know how my tofu nd curd experiment goes…fingers crossed.
    Neha

  • Ashley B.

    Hi Liz! Your vanilla cake recipe came out perfect! The chocolate one tastes amazing as well but even though it’s moist, it is sort of crumbly. Is this normal or am I maybe doing something wrong?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      It might be slightly under-mixed if it is crumbly :)

  • Emmalene

    Do you have any suggestions high altitude baking?

  • lee

    What kind of cake flour brand did you use?

  • Magda

    Hi-
    Did you ever make a vanilla cake with strawberry pure in between the layers? the recipe I found has vanilla cake with a layer of cream cheese frosting topped with strawberry puree in between thin layers of cake. the cake layers and the filling layers are very think, so the filing does not get out from between the layers. Was wondering if this would work to be covered with fondant after it is frosted on the outside with regular buttercream…
    Here is a link to the recipe – would appreciate your thoughts on covering this with fondant. I will not use any sliced strawberries…
    http://natashaskitchen.com/2013/01/15/strawberry-layer-cake-recipe/
    Thanks!

  • Rodrigo

    Hi Liz!!! I have tried making your recipe twice and failed, twice. The second time a Little less than the first, but still failed. Everything came exactly as your video up to the time I added the wet ingredientes. I was never able to make it fluffy as yours. The first time I added 1/3 of the wet ingredients, and nothing. The second time (after seeing your video) I added half the amount. It did become more fluffy, but not as fluffy. I kept beating and beating for about ten minutes, but nothing!!!! What could have gone wrong? I live in tropical climate and always leave the baking at night because it is cooler. Usually the temperature is the hight 90s, rarely in the 80s. What advice can you give me? I always use butter within 10 minutes from taking it out of the fridge, otherwise, within 20 minutes, the butter will get really soft (almost melted) due to the heat. Please help me, I really want to try your recipe, aside from not coming out as yours, it is really yummy!!!!

    • http://artisancakecompany.com Elizabeth Marek

      I’m not for sure since you are in a different area it could be a lot of things. I don’t think you’re doing anything wrong, just things work differently in other climates. It might not ever be the same as mine but as long as it’s tasty, its good!

  • David

    Liz, fab cakes and thank you so much for sharing!!!
    The cake recipe is all by weight? Is there an easier way to measure out the ingredients that you put in the cake recipe? Sorry if this is a stupid question.

    Thanks.

  • Lelica

    I am amazed by your cakes and your work. It is so great that you share it with everyone, and for beginners such as myself, your tips rock!
    I wanted to ask you if there are certain ingredients that I can not use in the cake in order to cover it with fondant. I would really hate for it to melt.
    I know that we are supposed to use buttercream under the fondant as a sealer, however, I want to be certain that I can cover ANY cake (with eggs, milk, etc in it) with the fondant. Is this doable?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Yes you always put buttercream under the cake and not just as a sealer, you want a nice clean crisp layer of buttercream before you put fondant over it or you’ll end up with a lumpy mess. Fondant is made of the same stuff as buttercream so it won’t melt. I would avoid using cream cheese frosting under the fondant.

      • Lelica

        Thank you Liz. I was wondering about layered cakes, for example, the cream is made out of egg yolks, milk, flour and walnuts (and layers out of egg whites and sugar). So I would assume that it is the same case: buttercream over it and then the fondant?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          I am not familiar with the cream you are referring to. I would not use any fillings that are perishable or would get melty.

  • Kelly Heaslip

    I’ve always had issues with White cakes never turning out the way i’d like, OH but now i’m just in love with your recipe and method, also cake flour wasn’t available to me so i made my own with the cornflour method and FABULOUS!!!

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Nice! Good to know!

  • Bevilicious Cakes

    I am so happy I found this site

  • Beth

    Hi
    I found your site yesterday in my search for the perfect cake. Since yesterday I have made 4 cakes (and the fondant which is delicious) but have had problems and hope you can help.
    The first cake was very greasy at the bottom and the cake seemed to flare out at the bottom. The method does not state baking time so had go with the toothpick test but it was very oily.
    The next two cakes I divided into two 8″ tins, they were very flat and one was very oily and had to be binned.
    Had it not been for the 1st cake being perfect at the top I would not have persevered but I wanted more!
    My 4th cake had to be right as I now had run out of time to make this birthday cake for today, I put all the mix in one tin and cooked for 1hr 15mins. The cake was burned around the edges which I cut off but still a little greasy. What is going wrong?
    I am in NZ so no cake flour but aside from that all ingredients are the same.
    I’d love this to work and be my stable birthday cake recipe.
    Thanks
    Beth

    • http://www.artisancakecompany.com/ Elizabeth Marek

      I’m not sure what the problem is, but one thing is definitely the flour you are using. I would suggest using a recipe that calls for a flour that you have available. Each recipe is chemically balanced for all the ingredients and the mixing method required so if you change anything, it can throw off the entire recipe.
      Best of luck,
      Liz

      • Beth

        Hi Elizabeth
        After lots of searching today I have tracked down some cake flour direct from the mill!
        I’m not giving up yet!
        Can you tell me how long you bake the cake for please?
        Thanks
        Beth

        • http://www.artisancakecompany.com/ Elizabeth Marek

          It depends on the size of the cakes. I usually start with 20-25 minutes and check the cake and then add time as needed. The cake is done when a toothpick comes out of the center cleanly.

  • amaniemom .

    Hi there. I would like to make 2-8inch marble cake And 2-10inch marble cake , would I use the double or triple recipe ?

  • Savanna

    Hi Liz. I made the cake and it tasted amazing. However the cakes didnt rise to 2 inches. I reread the directions and it said to fill the cake pans 3/4 full but i only had enough batter to fill about 1/2 of my 2 8 inch pans. Do you know where i went wrong? And you said you made the cake with mexican vanilla. If i wanted to do that would i still add the same amount of vanilla? Because i heard mexican was stronger than extract. Thank You :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      If your batter isn’t quite as fluffy as mine, go ahead and make a batch and a half. Make sure you are whipping up that first part for a full 2 minutes before adding in liquids. Good luck!

  • miemie

    hi Liz just wanna share my lemon cake, i put my batter in 2 8″ pan and good thing it does not have any dome after i take off the pan in the oven i put aluminum foil to cover the pain while cooling it under room temperature i think for 15 mins then I immediately put the pan with covered aluminum foil in the fridge then after an hour inside the fridge and to take some slice of cake I noticed the cake was compress and little bit hard inside compare when it was freshly baked (it was super soft) but the taste is good melts in my mouth..the problem is why it did not reach 2″ height its only 1″ i think so :) any advice coz next week is my sons bday :) i hopw u can also share your SMBC frosting recipe :) thanks

    • miemie

      here’s the cake it only reaches 1 inch height for 1st layer

      • Guest

        hi

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Yep, under-mixed :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Your cake is very under-mixed and that is why it is hard and short. You must mix the batter for 2 full minutes in the first mixing stage to develop the structure and height or it will be under-mixed. Time yourself :)

  • Miranda Makar Khzym

    If I want to make 2-8″ marble cake would I just make the single vanilla recipe and reserve some batter and add coco? If so how much cocoa to how much batter? Or would I have to add water and cocoa first then add the batter and if so can you please tell me the measurements?

    • artisancakes

      You can try it that way if you want. I always make chocolate batter and vanilla cake batter when I do marble so I’m not much help to you with measurements :) Just experiment and see what works for you :)

  • Roxanne

    Hi Liz :) Im a big fan, all the way from South Africa! I would just like to know if you would recommend a double or a triple batch to make the 12″ tier of a wedding cake?

  • Rachel

    Hi, I tried to make both your cake recipes last night, chocolate and vanilla. I watched your video a few times and followed your method both times, I thought I was as exact as I could be. Something happened. First, when I started adding the butter to the dry ingredients, I got the crumbly stage but then it got smoother almost immediately and never stayed crumbly. That happened both times. Both cakes tasted great, although the chocolate tasted more like a brownie. The worst thing that happened was that both cakes looked so great when they came out of the over but after a slight touch of my hand to flatten the top, both cakes within minutes kind of sank a little in the centers. Each cake came out so short and also moist. Each cake maybe ended up being 1/2 nice after it settled and cooled. What did I do wrong? The only things different I did from yours was I lined the pans with parchment and spray butter under the paper, I baked in 8″ non-stick bake pans on 335 for 40 mins maybe on the chocolate and 30 on the vanilla. I also sifted the flour. I want to make these cakes for a 3 layer cake for my daughters birthday next week so I need some help. Thank you! Rachel

    • artisancakes

      So you’re just combining the butter and flour too long in the first stage. This doesn’t really hurt the cake but in the future, just don’t mix as much. Your cake was under-mixed. When you add in the first portion of liquid and start fluffing the batter, you have to let it mix for 2 full minutes. Set a timer. Then scrape down the bowl and add in the rest of the liquids in two portions. Finish mixing with a final 30 seconds. You don’t need to sift the flour but htat is up to you. give it another try and you’ll see a bigger difference!

    • Hallie Katnic

      Typically when my cakes sink in the middle/short/moist like you mentioned, it is because they are underbaked. Maybe check that your oven temperature is calibrated so it is baking at the proper temperature and make sure your toothpick is clean when you check it.

  • mir

    I posted a message before but not sure what happened. Anyway I was wondering if you could help me please, I have an order to make marble cake can I just reserve some batter and add coco to it? If so how much batter and how much coco ?

    • http://artisancakecompany.com Elizabeth Marek

      Yes you can, the amounts are up to you

  • Adriana

    Maybe i didnt see it but what is the baking time for the cakes? What is the baking time for cupcakes? and does the tempature need to be changed if making them into cupcakes?

    • http://artisancakecompany.com Elizabeth Marek

      I bake mine at 335 and the time depends on the size of the cake. Small cakes are maybe 25 minutes to 35 and larger ones can take up to an hour or more.

  • Melissa

    Hi Liz! Thanks for sharing your recipes! I would like to try them this weekend and I was wondering do you sift your cake flour first before weighing? Thanks!

    • http://artisancakecompany.com Elizabeth Marek

      Nope, I just scoop, weigh and GO :) I only sift powdered sugar

  • CYoung

    I would like to share my experience with bitter tasting cakes for the person who wrote…..”I made this cake, used fresh ingredients, it turned out nice, but it tasted slightly bitter…help..” Some of the cakes I made in the past have also tasted bitter (not this recipe). Once I made three in a row that were (very) bitter tasting, so I delved into my research mode on the internet. I found several sites that said baking powder that contains aluminum can cause a bitter taste. I switched to an aluminum-free baking powder and have not experienced bitter cake since then. There are two brands I use. The first is Rumford Reduced Sodium, Aluminum Free Baking Powder. This is more expensive, but I prefer the taste. The second brand is Argo, also very good. Aluminum free baking powder is also supposed to be double-acting in which the leavening agent is activated in two stages, causing the cake to rise properly. What I have gleaned (and I’m NOT a chemical person AT ALL) is that although it is double-acting, aluminum free baking powder is a little less active during Stage 2 than baking powder containing aluminum. However, I haven’t had a problem with rising so far. I do make sure ingredients are ready and the oven is up to temp, but I have left pancake batter out until totally used up (over an hour), and I have let cake batter sit while baking another layer (25 minutes). One other thing I found that did cause some bitterness (but nothing like the baking powder) – vanilla. I think it was because the bottle was almost empty and the vanilla hadn’t been used in a while and there was a sediment at the bottom. I don’t know, but I shake the vanilla now a little to redistribute the contents.

    Lastly, I have a question. Could you post your recipe for Rice Krispy Treats for sculpturing. Thank you so much.

  • Rachelle

    Hi Liz,
    I just stumbled across your tutorial and look forward to using the LMF recipe and techniques. I already use Josh’s SMBC recipe that I’m enrolled in at Craftsy. To the point… Yesterday I used my MMF and it built condensation that there was no way for me to even out a smoother on it to get crisp edges or just to smooth it out. Within seconds it got sticky. So… I buttercreamed my cake, placed it in the fridge for about 30 mins and them covered it. Am I suppose to wait until the buttercream comes to room temp? I’m afraid that it’ll be too soft and squishy applying pressure to achieve the sharp edges. Would like your input. Thank you in advance… Rachelle

    • http://artisancakecompany.com Elizabeth Marek

      You’ll need to have a nice cool room when you’re working with your cakes to prevent condensation on humid days. Have a bag of cornstarch or powdered sugar handy (dusting bag) to help keep things from sticking. Also remember to reduce your water in LMF by one tablespoon if you’re using the new wilton

  • Kirsty

    Would this recipe work ok for cupcakes?

    • http://artisancakecompany.com Elizabeth Marek

      yes but I omit the oil

  • Crystal

    Hi Liz! I was looking for your buttercreme recipe and I am not seeing it here. Is it still listed? BTW I love your fondant recipe….it changed my life..seriously!

  • melissa

    Hey, i still cant access the buttercream recipe , is there a link please?

    • http://artisancakecompany.com Elizabeth Marek

      it’s under recipes in the tab in the navigation :)

  • Tiffany

    I want to bake this recipe with 13 x 9 pans… What temperature should set the oven Atari d how long should I bake it for?

  • Ime

    You mind sharing that swiss meringue buttercream? Love your work and tutorials. Keep up the great work it sure has help firs timers like me. :)

    • http://artisancakecompany.com Elizabeth Marek

      The recipe is under my recipes tab

  • Camille Austin

    I seem to be having a problem with the first step embarrassingly enough. By the time I get the butter incorporated into the dry ingredients it looks like cookie dough, not loose like in your video. Not sure why this is happening. Any thoughts.

    • http://artisancakecompany.com Elizabeth Marek

      You’re just mixing it too much or your butter is too soft. Its not a big deal though, it will still work. Just add in the liquids and whip up until fluffy and usual then add in the rest of the liquids. As long as your batter is thick, you will be ok.

  • marjorie moran

    hi I love your work amazing .Can you put you cake recipe on cup thanks

    • http://artisancakecompany.com Elizabeth Marek

      Sorry, this recipe works best if you measure by weight.

  • Carrie Leroy

    I have made this cake 3times and the batter is runny everytime! I am thinking too much oil? I weigh it in oz. on my scale along with the other ingredients. HELP!

    • http://artisancakecompany.com Elizabeth Marek

      The batter should not be runny at all. You need to make sure you are following the directions for the mixing where you whip up the butter and dry ingredients with half the liquids first for about 2 minutes until thick then add in the rest of your liquids.

    • Alicia

      I’ve made this cake all winter long and then took about a month and a half off from baking before making my first cake of the warmer season – first time I’ve ever had an issue getting this batter thick and fluffy. Instead of letting my butter set out like I normally do, with the next batch, I used it almost right out of the fridge and we were back in business. :)

      • http://artisancakecompany.com Elizabeth Marek

        glad you got it figured out!

  • Hetal

    Hi,

    I am a fan, I love your tutorials, & the website.

    I just finished making your LMF, & it tastes SOOO….. good!! Have a question regarding the vanilla cake, making it for a friends b’day, and she loves fresh cream with pineapple/strawberry/kiwi etc. Will the vanilla cake recipe hold its own with the mentioned fill? or should i use half heavy whipping cream half cool whip? I have to carve it in the shape of a wine bottle, and am worried about it collapsing.Your suggestion will be greatly appreciated!

    • http://artisancakecompany.com Elizabeth Marek

      never use whipped cream in cakes, it is not stable at all. Check out the SMBC recipe on my page and mix that with the pineapple. Yum yum!

  • mina

    tried the single recipe…… accidentally added 6oz butter instead 8……..still came out fab! ^^ great taste, moist crumbs, wonderful texture. use this again for sure^^ Thank you sooo much!

    • mina

      oops 6 oz was the right amount….I got confused with choc recipe when I was typing ^^; anyhow thanks again….smells yummm in my house….very happy ^^

  • Karen Myers

    I have been looking for the “perfect” cake recipe and buttercream icing…I love wedding cakes. But anyway, I want to make a cake and cupcakes for my goddaughters birthday. Any recommendations for the amount of cake to make and how much to put in the cake pan and cupcake cups??? Also, can you exchange the vanilla for a strawberry extract to make a strawberry cake or split the extract??? Thank you!!

    • http://artisancakecompany.com Elizabeth Marek

      The cake pans should be 3/4 of the way full, as well as the cupcakes. Omit oil for cupcake batter or they will pull away from the wrappers. Yes you can use any extract you desire :)

  • Peter

    Hi, I am getting ready to try to make your cake recipe for the first time. Your video makes them appear to be perfect. My question is I am planning on making 2-9″ and 2-6″ cakes, but I only have one of each pan. Would it be OK to make all of the batter at once and let half of it sit for the hour or so while the others bake? Or will this cause a weird consistency in the second batch?

    • http://artisancakecompany.com Elizabeth Marek

      yep, totally fine. I do that all the time. Just can’t leave em out all day ;)

  • jocelyn

    Please help. I have made this cake several times….many times. And since last week when I bake it, not only does the texture look like cornbread, it sinks in middle and batter actually spills out of pan into oven. I get the crumbly texture when I add the butter and I get the fluffy batter when liquids are added. I am really stumped on how this keeps happening. Any ideas?

    • http://artisancakecompany.com Elizabeth Marek

      Hard to say. Sounds like you might be over-filling your pans if they are spilling out into the oven. You also might be at an odd altitude. I would try filling the pans less so they dont spill out.

  • Berit

    Also would you any time soon make a video about how to make the chokolate-sponge?
    It sounds so complicated, and I a CRAZY about chokolate :D

  • Berit

    A little greeting from Copenhagen in Denmark :)
    I am a huge fan of baking and have been looking for a good spongecake-recipe, that would not end up being dry and dull.
    Looking forward to trying your recipe.
    I would actually like to bake the cake in a baking pan size 12″ * 16″ and only 2″ high. You think it could be done?
    Would you recommend me using your recipe the Single-version or the double-version?

  • Ama

    I made the double batch of the vanilla cake and it was amazing. I definitely thought I screwed it up because it took longer than I thought to bake but that could’ve been due to the Gold Touch pans I used. I am a reverse creaming method convert. Thanks so much!

  • marjorie

    hi how u doing I have a question can you tell me how many cups on your vanilla cake recipe is in the single cake please because I want to try it and I don’t know is its 2 1/2 cup or 2 2/3 cup thanks

  • Charity Andersen

    Hi! Love your recipe! It looks wonderful and I am excited to try it this weekend! I did have a question for you. I have a Bosch mixer (which is made for large batch mixing), but I have noticed that the motor is a bit more powerful and it only has 3 settings. Have you had any experience making your cakes on any other type of machine?

    • artisancakes

      I don’t see why it would make a difference but I only use kitchenaids. Not everyone has a kitchenaid though and a bosch is a good mixer

  • Christy

    I have a customer who wants a 1/2 chocolate 1/2 vanilla cake. I only have 1 mixer. Will it hurt for one cake to be mixed and sit till the other is ready , then pour them in the pan and bake simultaneously?

    • artisancakes

      No it will not hurt if its only a half hour

  • jetta

    Can I cut down half of the sugar and omit the vegetable oil for the Vanilla Cake. Will it affect the result?

    • artisancakes

      Yes it will very much affect the recipe. A baking recipe is a careful balance of sugars, glutens and fats. If you mess with it too much, you will break the recipe. Your best bet is to find a low sugar recipe that is formulated that way already.

  • Kelly

    Hi-
    My daughter wants a marble cake. Can I make a single of both the chocolate and vanilla and just swirl? Do the two cake mixes bake the same?

    • artisancakes

      Sure can, that is how marble cake is actually made :)

  • Valeria Nascimento

    Hi!
    I’d like to know if I can use whole milk with dutch chocolate instead of water and use 6 oz of butter.
    Thanks ;)

    • artisancakes

      I do not know :) I have not tried it that way

  • Champaine Loving

    How do I make my buttercream a deep red color? I keep trying and it turns out pink. Please help me!

    • Babs Nalley

      Use the paste color red-red or no taste red use alot and let it sit and it will darken

  • jetta

    I used the single making two 8″ and it came out only 1 “high after cooling down and use the double for making two 9″ and it came out just at the height of the pan and only had 1 1/4″ after cooling down. Anything I had done wrong?

    • artisancakes

      sounds under mixed

  • jetta

    For the chocolate cake, is it using the boiling water to dissolve the cocoa powder? Should I wait for the water to cool down before adding to the butter batter? Thanks

    • artisancakes

      Yes you have to wait for it to cool

  • Alex

    Hi, would it be possible if you made a chocolate cake video sometime in the near future?

  • flower

    Hi, I am a little confused by the steps in the recipe. Sorry! Do I mix the dry ingredients in one bowl, the liquid in another, and where do I add the eggs? To the liquid bowl? Sorry again! Thanks.

    • artisancakes

      yes the eggs are part of the liquids :)

  • Jessica Brooks

    Hi Liz,

    Thanks for the recipes and tutorials. My husband says your marshmallow fondant is the best he’s tasted!

    Are the 8 inch round pans you use in the video 2 inches high? Your cake looks like its a bit higher than mine and I’m not sure if it’s from a mixing error. After the cake is baked and the hump flattened) my two 8 inch cakes are about 1 1/4 high each. Does this seem right?

    Thanks!
    Jessica

    • artisancakes

      Sounds like you are undermining. Mine are 2″ high and they should rise all the way to the top.

  • Valeria Nascimento

    Hi!
    I need to bake a 10″ round. Will one batch do the work for a single layer?
    I love your website and all the tips you give. ;)

    • artisancakes

      Yes it will :) Thank you

  • Beth Stark

    And is the liquid in the recipe by volume or by weight?

    • artisancakes

      Everything is by weight except tsp and tbs and eggs

  • Beth Stark

    Oh! One other question I meant to ask: do you ever use hot coffee instead of boiling water in your chocolate cake recipe?

  • Beth Stark

    This is the Ariel cake. :)

    • Jennifer Gulick

      That’s awesome!

    • Charity Andersen

      This looks absolutely wonderful! Great job!!!

    • http://www.artisancakecompany.com/ Elizabeth Marek

      really beautiful!

  • Beth Stark

    Hi, hoping you might answer a couple questions.

    1. what brand of cocoa powder do you use? I can only find Hershey’s and Ghiradelli at the store. Is Dutch different than regular unsweetened?

    2. Do you also add simple syrup to your chocolate cake? And do you brush it on or spray?

    3. Do you chill your cake first and then coat with simple syrup and then immediately crumb coat?

    Thanks so much for clarifying! I love your website and tutorials (I made the mermaid cake topper from your video for an Ariel cake I made for my daughter. It turned out so well I couldn’t believe it!)

  • Guest

    Hi, hoping you might answer a couple questions.
    1. what brand of cocoa powder do you use? I can only find Hershey’s and Ghiradelli at the store. Is Dutch different than regular unsweetened?
    2. Do you also add simple syrup to your chocolate cake? And do you brush it on or spray?
    3. Do you chill your cake first and then coat with simple syrup and then immediately crumb coat?

    Thanks so much for clarifying! I love your website and tutorials (I made the mermaid cake topper from your video for an Ariel cake I made for my daughter. It turned out so well I couldn’t believe it!)

    • artisancakes

      I use cocoa barry dutch cocoa powder but you can use any kind. It will affect the taste, so use one you like. I don’t use simple syrup unless I have to make the cake more than one day in advance bake, chill, fill, crumb coat, chill again, final coat of buttercream. I always use water but coffee would probably work
      :)

  • Nadia

    Hi Liz, Thanks for the *awesome* tutorial! My cakes are in the oven now, but I am already nervous they may not turn out right. I don’t have a scale so I converted the cake flour (2.5 cups), sugar (1 cup + 1 tbsp), milk (1 cup) and oil (1/4 cup). I brought eggs, butter and milk to room temperature before starting (do you do this? Could this be something I did wrong?) I first noticed when I mixed butter with dry mix that it got crumbly into small crumbs but not as “pie dough” like as yours … not sure if this is because my butter is room temp or if my measurements are off, although I did let it mix for a good while … I think the second mixing to incorporate air was fine and it did get lighter in color. At the end my batter was much runnier than it was in your video, and you mention that if it is not thick like yours, then I did something wrong :/ Thanks so much, please help!

    • artisancakes

      I always weigh out my ingredients. Flour is hard to convert to volume exactly because it all depends on how much air you have in your flour at the time. YOu could accidentally add too much or not enough and that pretty much ruins everything. A scale is not expensive, you should def invest in one if you want to bake more :) Sounds like your first mixing process where you make things lighter and fluffier before adding more liquid was skipped. That might be the problem. All my ingredients are at room temp so that is fine.

      • Nadia

        Hello Liz, Just wanted to let you know the cake turned out fabulous despite my worries! The crumb was fine and the texture was perfect! Thanks for sharing! Pic of cut cake (donut) is attached. I will be making this recipe again, and I am shopping around for a scale to avoid future baking distress! Thanks again!

        • Nadia

          BTW, I tried to push down the cakes after they came out of the oven but they domed too much so I had to slice the tops off after of course cooling on counter for 15 min, wrapping in plastic wrap, and refrigerating for several hours. Then I filled with lemon curd buttercream and glazed with a lemon white chocolate ganache and sprinkles to make it look like a donut. Tasted great! Only wierd thing was that when I pulled them out of the fridge (wrapped well), the outside of the cakes were hard. I was once again nervous but cakes were still tasty and moist and not as noticeable when actually eating it, but it was just kinda funny how hard the outside was … I had greased the pan with vegetable oil. Any thoughts why this might have happened? Thanks so much again!!!

          • artisancakes

            Sounds like they where a tad over baked. I bake my cakes at 330 and not 350. Try lowering your temp a tad. Cakes will be a bit hard when they first come out of the fridge because the butter in them sets up when cold. They test best at room temp (let thaw before eating)

          • Nadia

            Thanks so much! I actually baked them at 325 but it was convection, so I guess that is like baking for 350. I wasn’t sure if you bake it on a regular setting or convection. That makes sense that I probably over baked them. I baked them for about 30 min, I think you mentioned in the video to bake for 25 min too. Will try it again soon! Thanks so much for your prompt reply!!! Love your work, tutorials, and website!!!

  • Jacqueline Rowell

    Hi, I want to thank you for sharing your cake recipe. I live in Colorado and have been searching for a delicate yellow cake recipe for the past seven years. Altitude baking is so hard! Yellow cakes usually turn out like sawdust. This recipe of yours is absolutely delicious. I’m baking it today for my daughter’s birthday and I will be using your fondant also. Thanks again.

    • artisancakes

      yay I am so glad :)

  • J johnson

    I made this cake, used fresh ingredients, it turned out nice, but it tasted slightly bitter…help

    • artisancakes

      cake or buttercream?

      • J johnson

        The cake…I have pampered chef Madagascar vanilla…the textured is fabulous…

        • artisancakes

          hmm not sure why it would be bitter. None of the ingredients are bitter? Maybe its just not as sweet as you are used to? Sorry I’m not being more helpful haha I haven’t had this question before

          • J johnson

            The tastes reminds me of the vanilla…my daughter says I have a sensitive bitter taster…lol

  • Sylvie Courchesne

    I meant 2 cakes not 32

    • artisancakes

      A double batch per pan. Maybe. I don’t know exactly haha

      • Sylvie Courchesne

        Thank you! for your response.

  • Sylvie Courchesne

    Hi, I would like to know if I can use the all purpose flour instead of the cake flour. Also, I have a 12×2 inches mold and would like to do 32 of them to getr 4 layers. Do I use the double or triple recipe?

    • artisancakes

      I don’t know if AP flour will work the same. I think a double would work.

  • Rita Harrison

    well I spoke to my hubby and apparently I did not connect the gas tank so the oven couldn’t heat up! I feel like
    such the fool-but I am not giving up yet!

    • artisancakes

      haha whoops!

  • Vicky

    I don’t suppose you know what those of us in the UK would use where “cake flour” isn’t available? I’ve read various theories about how to substitute it, but whenever I’ve tried it hasn’t quite worked out. And I think it’s not available here due to laws about the bleaching process or something? I don’t know…. but I’m just looking for a great white/vanilla cake recipe that would work with regular all-purpose flour! Any ideas/suggestions?

    • artisancakes

      Sorry hun I don’t know :(

      • Vicky

        argh! No problem! hehe!! I’m looking for a good scratch white/vanilla cake… Thanks anyway! Love your site by the way! ;o) Keep up the great work!

        • Christy

          Try sifting the regular flour, removing 2 tablespoons per cup. Then add 2 tablespoons corn starch.(per cup) Sift 4 more times. Then use.

    • Babs Nalley

      Hi I lived near Alconburry in the UK and made cakes for people.. I would get my cake flour or cake mix at the Commasary on base… so If you know any American Air Force people they could get it for you maybe

  • Rita Harrison

    also after you chill your cakes overnite-before you put on the buttercream-do you spritz on simple syrup?

    • artisancakes

      I don’t personally but some people do.

  • Rita Harrison

    Hi You will get a good laugh-I purchased a H-beach stand mixer-it garbage! it has 6 speeds-fast faster fasterer, etc. it has a flimsy whisk, beaters a dough hooks-not good for your cakes-makes batter liquidy not thick & fluffy. As my hubby blew out my oven-we actually have a working stove outside-I tried to get the oven up to 335 degrees-but with the cold weather it was not happening-I now have my cakes going in one at a time in my convection oven on bake and checked with a thermometer to make sure it was at 335. I guess I am like you as I see my cake rise-it is well over the top. I guess I will be doing a lot of cutting down

  • Rita Harrison

    Also do you cake release as Wilton recommends?

  • Rita Harrison

    do you slice cakes in half for layers before wrapping in plastic & chilling or after?

    • artisancakes

      Never attempt to cut your cakes before chilling or they will fall apart. The chilling is to make them more stable so you can handle them. I do not use cake release, I just shortening and then flour my pans (old fashioned way)

      • Fanisha

        Can buttermilk be substituted and if so does baking soda need to be added?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          I’m not for sure on that one, I’ve never tried that with this recipe. I always use regular milk.

          • Fanisha

            Ok. Thanks. My last question is concerning the measurement for baking powder…… Is it tablespoon or teaspoon. Thanks!

          • http://www.artisancakecompany.com/ Elizabeth Marek

            It is one tablespoon plus one tsp

          • Fanisha

            Thanks!

  • Michelle Willingham-Greene

    Does it make a difference if the vanilla is name brand or off brand?

    • artisancakes

      no but you should always use real vanilla not imitation for the best flavor