The Worlds Best Vinilla Cake Recipes

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BEST VANILLA CAKE

There's a reason this vanilla cake recipe is the best. Adding creamy vanilla bean paste into the moist, rich cake batter creates a power-packed vanilla flavor that can't be bought in stores. Try spreading vanilla buttercream frosting on top to finish it off. -Margaret Knoebel, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 11



Best Vanilla Cake image

Steps:

  • Preheat oven to 350°. In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined. Let stand 10 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., Sift cake flour, sugar, baking powder and salt together twice into a large bowl. Add butter and canola oil; beat until mixture is crumbly. Add egg whites, 1 at a time, beating well after each addition. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream mixture just until combined. , Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Frost cake as desired.

Nutrition Facts : Calories 399 calories, Fat 16g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 462mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

1-1/2 cups sour cream
1 tablespoon vanilla bean paste
1 tablespoon vanilla extract
4 cups cake flour
2-1/2 cups sugar
4-1/2 teaspoons baking powder
2 teaspoons salt
1 cup unsalted butter, softened
1/4 cup canola oil
6 large egg whites, room temperature
2 large eggs, room temperature

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



The Best Vanilla Cake image

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.

Nonstick baking spray
3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
1 tablespoon pure vanilla paste or extract
3 large eggs, at room temperature
2 large egg yolks, at room temperature
2 cups buttermilk, well-shaken
6 sticks (1 1/2 pounds) unsalted butter, at room temperature
4 cups confectioners' sugar
1/3 cup heavy cream
1 tablespoon pure vanilla paste or extract
1/2 teaspoon kosher salt

THE WORLDS BEST VINILLA CAKE

Make and share this The Worlds Best Vinilla Cake recipe from Food.com.

Provided by Parker Gorman

Categories     Dessert

Time 30m

Yield 1 cake, 15-20 serving(s)

Number Of Ingredients 8



The Worlds Best Vinilla Cake image

Steps:

  • put all the wet ingredients in a bowl and mix them together.
  • put are the dry ingredients in a large bowl and whisk them together.
  • put all ingredients in a bowl mix together.
  • put them in two greased 9-inch round for 20 min in a oven at 350.

Nutrition Facts : Calories 220.7, Fat 7.9, SaturatedFat 4.7, Cholesterol 44.5, Sodium 184.2, Carbohydrate 33.9, Fiber 0.6, Sugar 16.8, Protein 3.9

2 1/2 cups flour
1 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1/2 cup of sofled butter
1 1/2 cups milk

VERDENS BESTE KAKE (THE WORLD'S BEST CAKE)

Verdens Beste Kake means the "world's best cake" in Norwegian. The cake brings together whipped cream, sponge, pastry cream, and meringue.

Provided by Brontë Aurell

Yield Serves 8-10

Number Of Ingredients 20



Verdens Beste Kake (The World's Best Cake) image

Steps:

  • In a saucepan, heat the milk with the scraped out seeds from the vanilla bean.
  • In a separate bowl, whisk together the eggs and sugar and add the cornstarch.
  • When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture while whisking continuously.
  • Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boil, carefully. Whisk continuously as the mixture thickens, for just under a minute, then remove from the heat and stir in the salt and butter.
  • Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. The mixture will keep well in the refrigerator for a few days.
  • Preheat the oven to 325°F. Prepare a 9 by 13-inch rectangular cake pan, greased and lined with baking parchment
  • In a stand mixer (or using a hand-held electric whisk) cream together the butter and sugar until pale and light. Add the egg yolks one at a time, beating to ensure everything is well incorporated. Sift in the all-purpose or cake flour, baking powder and vanilla and fold in.
  • Lastly, add the whole milk and fold again until fully combined. Spoon the mixture into the prepared pan and spread out evenly and set aside for a moment.
  • Next make the meringue topping. Using a completely clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Add the sugar very slowly, bit by bit, beating on high speed until stiff peaks form (about 5 minutes). Spread the meringue mixture on top of the cake mixture. Scatter the slivered almonds on top.
  • Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the middle comes out clean and the meringue is firm. Leave to cool for a few minutes in the pan then turn out carefully, so the meringue is still on top. Leave to cool completely.
  • Whip the cream until stiff and fold together with the pastry cream.
  • To assemble, cut the cake into two halves. On one half, spread the pastry cream mixture, then carefully layer the other half on top. Leave to set in the refrigerator for an hour before serving. The meringue will stay mallowy and the base soft.

2 cups (500 ml) whole milk
1 vanilla bean, seeds scraped
1 whole egg plus 1 egg yolk
½ cup (100 g) superfine sugar
¼ cup (30 g) cornstarch
½ tsp. salt
2 Tbsp. (25 g) butter
1¼ sticks (150 g) butter
⅔ cup (130 g) granulated sugar
5 egg yolks
1 cup plus 2 Tbsp. (150 g) all-purpose flour or cake flour
1 tsp. baking powder
1 tsp. vanilla extract, or the seeds from 1 vanilla bean
⅓ cup plus 1 Tbsp. (100 ml) whole milk
⅔ cup (150 ml) whipping cream
½ portion of pastry cream
5 egg whites
A pinch of cream of tartar
1¼ cups (250 g) granulated sugar
⅔ cup (75 g) slivered almonds

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