French Vanilla Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.

Steps:

• The day before: boil the milk with the vanilla and butter.
• Take off the heat, allow to cool VERY slightly.
• Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
• Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
• Place it in the refrigerator for 24 hours to 48 hours maximum.
• When you are ready to bake the caneles: preheat the oven to 250C/495°F.
• Butter the moulds liberally and then sprinkle some sugar in to the moulds.
• Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
• Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
• Carefully unmould them whilst they are still hot. Allow them to cool.
• Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.

Steps:

• Preheat oven to 350°F.
• Grease generously and flour 10-inch Bundt®pan.
• For cake, combine cake mix, pudding mix, eggs, sweetened condensed milk and butter in large bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Fold in brickle chips.
• Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted into center comes out clean.
• Cool in pan 25 minutes.
• Invert onto serving plate.
• Cool completely.
• For glaze, combine frosting and brown sugar in small bowl.
• Stir in milk until blended.
• Drizzle over cake.
• Sprinkle with reserved brickle chips.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Steps:

• Preheat oven to 350°F Grease only the bottom of two eight-inch pans.
• Beat cake mix, water, oil, and egg whites/product in a large bowl on LOW speed for 2 minutes or stir 3 minutes by hand. Do not overbeat.
• Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in pan. Cool completely before frosting.

Steps:

• ---Cake---.
• Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
• In a large bowl, cream together butter and vanilla sugar until fluffy.
• Add egg yolks, honey and vanilla, beating well.
• In a cup or small bowl, stir together buttermilk and yogurt until smooth.
• Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
• With clean beaters, whip egg whites until soft peaks, fold into the batter.
• Pour into the prepared pan.
• Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
• Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
• ---Vanilla-Raspberry Filling---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
• Chill 30 minutes before use.
• ---Very Vanilla Buttercream Frosting---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
• Chill 30 minutes before use.
• ---Ganache---.
• In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
• Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
• ---Assembly---.
• Level the top of the well-chilled cake and slice horizontally into three even layers.
• Place bottom layer on a cake round.
• With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
• Spread second layer with remaining ½ of the filling and place the final layer on top.
• Using some of the remaining frosting, apply a thin "crumb coat" over the entire outside of the cake.
• Refrigerate 1 hour.
• Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
• Freeze 30 minutes.
• Pour ganache gently onto the centre of the top of the cake and spread to form "drips" or a "shadow" effect down the sides.
• Allow cake to set at room temperature, then keep in the refrigerator until serving.

Steps:

• Preheat oven to 350; Butter& flour 2 8" round cake pans.
• Remove 3/4 cup apple slices from pie filling; reserve.
• At low speed beat cake mix, eggs, oil and remaining pie filling 30 seconds; increase speed to medium; beat 2 minutes.
• Divide batter between pans; bake 30 minutes or until toothpick comes out clean; cool 15 minutes.
• Remove from pans; cool completely on racks.
• Meanwhile spread nuts on ungreased baking sheet; bake until lightly browned, about 6 minutes; cool.
• Stire cinnamon into frosting.
• Place 1 cake layer on serving plate; spread with 3/4 cup frosting; arrange reserved apple slices from filling over frosting leaving 1" border around edge; top with remaining cake layer.
• Spread top and side of cake with remaining frosting; press nuts all around bottom of cake where you left the 1" border.
• If desired toss apples with lemon juice than pat dry; arrange on cake with walnut half.