I’m looking for a good vanilla cake recipe from scratch – I’ve tried several, but for some reason, the texture of my cakes always seem too dense. The flavor is great, but I can’t quite get the texture right.
I’ve tried All Purpose Flour, Cake Flour, sifting, not sifting, measuring exactly as the recipe indicates, having all ingredients at room temperature, using ingredients out of the refrigerator, etc. – but the end result is still a cake that is too dense and flourey (probably not a word)!
Is there a special trick to making scratch cakes that rise and are nice and light?
I’ll welcome all advice!
DJ - Fun Fiesta Cakes