Vanilla Cake & Cupcakes
A soft, finely textured vanilla bean cake with a light, balanced crumb and delicate specks throughout. Finished with fresh blueberries and a few herb sprigs for a subtle garden note.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
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Packing the cup can result in too much flour and a denser cookie.
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Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
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Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
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Granulated sugar: 200g per cup
Working the Batter-
Bring eggs to room temperature quickly by placing them in a bowl of warm water.
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Melted butter should be warm, not hot, when added.
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Use room-temperature ingredients for even mixing and a smoother crumb.
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Metal pans brown more readily than glass; glass pans take longer to heat through.
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Oven performance varies—adjust bake times as needed.
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Sifting Heritage Baker’s Flour helps create a lighter cake.
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Richly colored egg yolks will produce a deeper crumb color.
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