Vanilla cake from All About Cake (page 190) by Christina Tosi

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Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for grapeseed oil.

  • TinyCitiKitchen on April 17, 2025

    Okay, half the cake recipes in the world have a hit of vanilla. But in this cake, vanilla is the flavour, and it’s a vanilla-lover’s dream. My house has never smelled so heavenly! The texture is also lovely, light but dense, kind of sponge-angel cake hybrid, and the top had some caramelization. It’s so good I almost hate to frost it (seriously).

  • jay.moe on February 08, 2022

    This is a very good vanilla cake. It's moist and has a nice texture. The only problem I have with the cake is that it is made in a quarter-sheet pan and then cut into three 6 inch rounds. My quarter sheet pan isn't quite big enough to make three nice 6" rounds, so the middle layer is made of 2 halves plus a few extra bits to make a complete layer, although it's not really noticeable when the cake is cut, I would prefer using three round 6" pans.

  • babyfork on April 15, 2020

    Midnight tipsy pandemic cake baking! I think I subbed regular milk for the buttermilk (it's a bit hazy). This was a delicious and fairly dense cake. I ate the first piece hot out of the pan. The rest I refrigerated. I'd cut a square, briefly nuke it to warm it up, and top with a scoop of ice cream and whipped cream. Lasted almost a week eaten this way. Can't complain about this one!

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