If I add Strawberry essence to a vanilla cake .

nikkib90, May 24, 12:03am
recipe will it turn out to be a nice strawberry flavoured cake! Has anyone tried it or have suggestions. We are having chocolate cupcakes and a chocolate mud cake and would like to lighten the party up with something like a strawberry cake if this will work.

falcon-hell, May 24, 12:27am
i not sure-it might take quite a bit to get the flavour through the cake and it might taste fake!,why not just add the essence to your frosting!

nikkib90, May 24, 12:34am
hmmmm, just gave it a go and it's in the oven, will find out soon.

nikkib90, May 24, 1:16am
Ok, it came out yummy! Mr. almost 3 loves it so should be a nice balance with all the chocolate.

woodsboro, May 24, 9:03am
Do you mind sharing the recipe! It sounds good :)

nikkib90, May 24, 9:58pm
I just found it on the internet for a basic vanilla cake as below and then added almost a whole 11 ml bottle of strawberry essence. Tastes great and I amno baker so very impressed that this turned out. I'll be making it again.

Ingredients2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
Cooking InstructionsPreheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake.

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