HOMEMADE VANILLA CAKE
Very moist and dense homemade vanilla cake.
Provided by Ann McGavin Stout
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
- Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
- Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 31.4 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 240.9 mg, Sugar 17.5 g
CLASSIC VANILLA CAKE
The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
VANILLA CRAZY CAKE
Move over chocolate crazy cakes, Crazy vanilla cake's in town! A simple cake long on flavor. Chocolate chips fancy things up a bit! Great cake! Don't scrimp on the vanilla extract, use the real thing, it'll be worth it!
Provided by FLUFFSTER
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine flour, sugar, baking powder and salt in a 8-inch baking pan. Set aside.
- Stir together egg and vanilla in a small bowl with wire whisk. Make two indentations in flour mixture; pour oil in one and egg mixture in the other. Pour milk over flour mixture;mix well. Stir in pecans.
- Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean.
- Sprinkle chocolate chips over warm cake. Let stand for 2 minutes; slightly swirl chocolate chips.
Nutrition Facts : Calories 347.7, Fat 16.3, SaturatedFat 4, Cholesterol 29.6, Sodium 235, Carbohydrate 48.4, Fiber 1.5, Sugar 31, Protein 4.3
VANILLA SHEET CAKE
A classic vanilla sponge cake like this one is an invaluable recipe -- we love piling layers of this delicate cake with lemon semifreddo for our Lemon Semifreddo Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-by-thirteen-inch sheet cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, and set aside. Sift together flour, salt, and baking powder in a medium bowl.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg yolks and sugar on medium-low speed until light and fluffy. Beat in the water and vanilla bean scrapings. Add dry ingredients in three batches, scraping down sides of bowl with a rubber spatula as needed, just until flour mixture is incorporated after each addition.
- In another mixing bowl, beat egg whites until stiff but not dry peaks form; whisk a quarter into batter to lighten. Fold in remaining egg whites, and pour batter into prepared pan. Bake until cake springs back when gently pressed in the center, 15 to 20 minutes. Transfer to a wire rack to cool completely.
VANILLA SHEET CAKE WITH VANILLA BUTTERCREAM FROSTING
I was searching for a Vanilla Cake recipe for a friend's birthday and could not find what I wanted, so I combined a few recipes and came up with a very moist, flavorful cake. This recipe includes the cake mix extender I used.My DH who does not like a "white cake" loved it and our friend said it might be my best yet. I used bake even strips to ensure a flat top on the cake and baked at a lower temperature. Hope you enjoy it as much as they did.
Provided by Elaine
Categories Birthday
Time 1h
Yield 1 9x13 cake, 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 9X13 baking pan.
- Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
- Add eggs, milk, oil and vanilla extract to dry mixture.
- Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
- Stop mixer and scrape down sides of bowl with a spatula.
- Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
- Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
- Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
- To prepare frosting, beat butter/margerine in a large bowl until well creamed.
- Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
- Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
- Add the additional tablespoon of milk if the frosting seems to stiff.
- Frost cake and decorate as desired.
Nutrition Facts : Calories 501.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 76.6, Sodium 417.2, Carbohydrate 77, Fiber 0.6, Sugar 57.2, Protein 4.9
BASIC VANILLA CAKE
Makes yummy traditional style cakes, easily adaptable.
Provided by jambubble
Time 25m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 195C/fan 175C/gas 3.5
- Cream the butter and sugar together until it becomes a pale yellow/white colour.
- Sift in the flour and baking powder. Then add the eggs and vanilla essence. Fold together until it is all combined.
- Place the mixture in to greased tins or cupcake cases.
- Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.
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