This has been on my ‘to-be-made’ list forever, ever since I purchased the Bravetart cookbook early last spring. Everyone has raved about it being the one and only white cake recipe, so it seemed fitting that to celebrate my birthday, I spend the day making this.
It is, without a doubt, delicious. Very very moist. Lovely taste. (I did not use the marshmallow buttercream as I really struggle with gelatin based frostings) and used ABC instead (still too sweet). Back to the cake. It reminded me a great deal of my other favorite white cake, Sugar Geek’s White Velvet Buttermilk Cake. Good taste buds, you might say, for when comparing the two recipes they are just about identical (except for quantity of the ingredients: the first making a three layer cake and the second making a two layer cake). The one difference (and I think you can tell, though it’s subtle) was the use of virgin coconut oil in today’s bake (vs. vegetable oil in the Sugar Geek recipe). I tend to lean towards the Sugar Geek recipe as the quantity is more fitting for what we would use – next time I will try the virgin coconut oil instead of the called-for vegetable oil.
Between these two cakes, I have definitely found my ‘go-to’ white cake recipe when I need a two or three layer birthday style white cake.
www.saveur.com/best-white-layer-cake-recipe/
sugargeekshow.com/recipe/white-velvet-cake/
