I have a recipe for a moist chocolate cake that requires 3 cups of all purpose flour and 1 1/2 cups of unsweetened cocoa powder. I would like to turn this moist chocolate cake into a white cake and was wondering if I should substitute vanilla bean powder for the cocoa powder? If that is possible, what amount would I use? Or can you suggest another substitute? I've included the instructions
butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
instructions for cake:
*Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
*Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
*Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
*Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
*Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. *Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
*Frost with your favorite frosting and enjoy!