BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
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.
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.
THE BEST VANILLA CAKE
We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat-all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides, smoothing it out.
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
VANILLA FUDGE
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, corn syrup, and salt into a medium heavy saucepan.
- Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to preventsugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
- Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
- Remove thermometer. Transfer bowl to a work surface and addvanilla extract. Using a wooden spoon, begin to gently stir mixture until it thickens, lightens in color, and loses its sheen,about 6 minutes.
- Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate untilcompletely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces.
FUDGE MARBLE POUND CAKE
Finally, an easy way to make those beautifully marbled pound cakes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h6m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pudding mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- In medium bowl, mix powdered sugar and cocoa. Remove 1 1/4 cups batter; stir into cocoa mixture. Pour remaining batter into pan. Drop chocolate batter by generous tablespoonfuls randomly onto batter in pan. Cut through batter with knife for marbled effect.
- Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan. Cool completely, about 1 hour.
- In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 35 g, TransFat 1/2 g
MARBLE CAKE I
A good practical cake, one that I make quite often.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
- Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
- Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g
MARVELOUS MARBLE CAKE
Pound cake and chocolate make the best marble cake. - Ellen Riley, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.
Nutrition Facts : Calories 683 calories, Fat 33g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 330mg sodium, Carbohydrate 97g carbohydrate (79g sugars, Fiber 1g fiber), Protein 5g protein.
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
VANILLA-FUDGE MARBLE CAKE
From the new "Better Homes and Gardens New Cook Book". Look for the Semisweet Chocolate Icing recipe #45105 that goes with this.
Provided by Charlotte J
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and lightly flour a 10-inch fluted tube pan.
- In a medium bowl stir together flour, baking powder, baking soda, and salt.
- Set aside.
- In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
- Add sugar and vanilla; beat until fluffy.
- Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.
- Reserve 2 cups batter.
- Pour remaining batter into prepared pan.
- In a mixing bowl combine chocolate syrup and reserved 2 cups batter.
- Mix well.
- Pour chocolate batter over vanilla batter in pan.
- Do not mix.
- Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean.
- Cool 15 minutes on wire rack.
- Remove from pan: cool completely on wire rack.
- Drizzle cake with Semisweet Chocolate Icing recipe #45105.
VANILLA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 1 vanilla sheet cake
Number Of Ingredients 0
Steps:
- Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking pan (for a thinner cake, use a 13-by-18-inch sheet pan). Dust the bottom and sides of the pan with flour.
- Whisk 3 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt and 1/4 teaspoon baking soda in a bowl.
- Beat 1 1/2 sticks softened butter and 1/4 cup vegetable oil in a separate bowl with a mixer on medium-high speed until combined. Add 1 1/2 cups granulated sugar and beat until fluffy, about 4 minutes. Beat in 3 room-temperature eggs one at a time, then 1 tablespoon vanilla. Beat in the flour mixture in three batches on low speed, alternating with 1 1/4 cups buttermilk. Beat on medium-high speed until combined.
- Spread the batter in the prepared pan and tap on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes (if using a sheet pan, bake only 30 to 35 minutes). Transfer to a rack and let cool completely in the pan before frosting.
MARMORKUCHEN (GERMAN MARBLE CAKE)
Marble cake has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults. The combination of vanilla and chocolate is hard to resist. It is often served with whipped cream.
Provided by vewohl
Categories Desserts Cakes Bundt Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
- Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
- Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
- Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
- Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 42 g, Cholesterol 81.4 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 175.8 mg, Sugar 16.2 g
LILY'S MARBLE CAKE RECIPE
This is from the show Sweet Dreams on Food Network. I got it off of their website...haven't tried it, but it looks good.
Provided by theAmateurPastryChef
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
- In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
- Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
- Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
- Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
- Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.
VANILLA FUDGE MARBLE CAKE
This recipe is in my newer Better Homes and Garden cookbook, I made this cake for my daughter's birthday and my son asks for it often! It is so incredibly easy as well. I also have a Chocolate chip icing to drizzle on top and it is so good!! Enjoy!
Provided by LDSMom128
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and grease and lightly flour a baking pan. In a meduim bowl, stir together flour, baking soda, baking powder, and salt. Set it aside for later.
- In a large mxing bowl, beat the butter with electric beater for about 1 minute. Add the sugar and vanilla and beat until fluffy, about 2 minutes. Add the eggs, one at a time to mix them in well.
- Alternately, mix in the flour and the buttermilk, mixing well after each addition. Use a rubber spatula to ensure all is mixed well.
- Reserve 2 Cups of the batter. Add the chocolate syrup or cocoa powder to the batter and stir well.
- Pour the vanilla batter into the prepared pan. Pour the chocolate batter to the top of the vanilla batter, Do not Mix!
- Bake for 45-50 minutes. Cool for about 20 minutes and remove the cake from the pan. Continue on to the icing.
- To make the icing, in a small sauce pan, heat the chocolate chips, butter, and vanilla over low heat until melted. Drizzle the icing immedietly to the cake. You may also decorate with colored sprinkles for some color!
Nutrition Facts : Calories 426.7, Fat 17.1, SaturatedFat 10.3, Cholesterol 71.9, Sodium 432.8, Carbohydrate 64, Fiber 1.6, Sugar 38.6, Protein 5.6
BANANA FUDGE MARBLE CAKE
Taken from the back of a Duncan Hines cake mix...delicious for the banana lovers in your family..I have used reduced fat and reduced sugar ingredients where possible...also use cool whip, or dream whip to reduce fat from whipping cream, no noticeable difference as far as my family can tell...uses two of the packages of Dream Whip
Provided by grandma2969
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease and flour 2 9" round cake pans -- set aside.
- FOR CAKE:.
- combine cake mix, eggs, mashed banana and water in large bowl --
- Beat at medium speed for 2 minutes.
- Pour into prepared pans.
- Bake and cool following package directions.
- FOR FROSTING:.
- Combine dry pudding mix, whipped topping mix, and milk in large bowl --
- Beat at high sped for 2-3 minutes or until light and fluffy --
- Fill and frost cake.
- Refrigerate for several hours before serving.
- Dip banana slices in lemon juice.
- Blot dry --
- Garnish with Cool whip, thawed and banana slices.
- TIP***I sometimes drizzle chocolate fudge sauce on plate before serving a slice -- nice presentation -- .
Nutrition Facts : Calories 314.2, Fat 10.6, SaturatedFat 4.1, Cholesterol 48.7, Sodium 452.6, Carbohydrate 51.4, Fiber 1, Sugar 35.1, Protein 4.7
NANNIE'S MARBLE CAKE
My granmother was German and made this cake and I have very fond memories of eating this with her at the dining room table talking away the troubles of a young girls day. LOL Lots of butter and eggs. Not a low cal low carb cake but its soooo good. I had to sit and watch her make this stopping her to trya and measure this recipe out. This makes 1 bundt cake or 6 muffins.
Provided by kzbhansen
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cream together the 3/4 pounds of butter and sugar, mix well.
- Add 6 egg yolks, and vanilla and beat well.
- Add grated lemon rind and beat.
- Add flour sifted with 1 heaping teaspoon baking powder.
- Beat 6 egg whites until stiff and fold into the above mixture. Reserve 2 cups of this mixture to make the chocolate mixture.
- Chocolate mixture:.
- In bowl Combine 2 Tablespoons sugar, 3 heaping teaspoons cocoa, 1/2 teaspoon baking powder, 2 heaping tablespoons of sour cream, and 2 cups of the above batter to make the chocolate mixture.
- Grease bundt pan well add white batter then chocolate batter alternately until the pan is over 1/2 full.
- Bake at 325 on lowest rack in the oven for 1 hour until brown.
- When cooled you can frost to your liking or sprinkle with powdered sugar.
- We ate it as is and it was wonderful.
Nutrition Facts : Calories 1057.2, Fat 52.3, SaturatedFat 31.3, Cholesterol 310.1, Sodium 572.6, Carbohydrate 136.7, Fiber 2, Sugar 88, Protein 13.5
VANILLA BUTTER CAKE
Provided by Dan Langan
Categories dessert
Time 1h10m
Yield Three 8-inch cakes
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
- Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
- Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
- Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.
- Divide the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it, 25 to 30 minutes.
- Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
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