Easy Vanilla Waffle Cake Recipes
VANILLA WAFER CAKE II
This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
Provided by Barbara
Categories Desserts Cakes Bundt Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
- Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
- Bake for 1 1/2 hours. Cool.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 64.9 g, Cholesterol 134.5 mg, Fat 35.3 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 17.5 g, Sodium 287.5 mg, Sugar 41.3 g
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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- Turn you waffle iron onto a medium high setting. In a medium bowl combine vanilla cake mix, milk, vegetable oil, eggs and vanilla extract. Combine with a handheld mixer {or by hand} for 1-2 minutes or until you have a smooth batter.
- When your waffle iron is to temperature, spray both the top and bottom liberally with nonstick cooking spray. Measure out 1/2 cup {or however much your waffle iron will hold} of cake batter. Pour it into the middle of the prepared waffle iron and spread out using a heat proof spatula. Put top of waffle iron down and cook for 2 minutes or until the middle of the waffles are golden brown and the edges are light brown. To remove the waffles use forks to loosen the edges and then slip a spatula under the waffle. Move the cooked cake waffle to cooling rack to cool completely. Continue to cook until you have used all of your batter, making sure to spray nonstick spray between each waffle.
- While the waffles are cooling, combine the whipped cream ingredients in a large mixing bowl of a mixer that is fitted with a whisk attachment. Begin whisking the ingredients together, making sure that the powdered sugar gets incorporated well. Then turn the mixer onto a high speed and mix until you have stiff peaks {the whipped cream should stay on the whisk attachment when you pull it from the mixture}.
- To assemble your vanilla waffle cake, place one of the cooled cake waffles onto your serving plate and top with 1/6 of the whipped cream. Spread whipped cream out over the top of the waffle. If a little bit goes over the edge of the waffle then that is fine. Top with another waffle and repeat the process until you have stacked 5 waffles. Take the remaining whipped cream and make a large mound of whipped cream in the middle of the top waffle.
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