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
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.
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
VANILLA VELVET CAKE
After searching everywhere and coming up empty for "my" perfect scratch made vanilla cake recipe, I set out to develop my own recipe. Using my favorite red velvet recipe, I omit some things and add a few others and here are the results:
Provided by Neo_Soul_Cook1111
Categories Dessert
Time 40m
Yield 1 13x9 cake, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease and flour a 9x13x2 inch cake pan or 3 (9-inch) round layer cake pans.
- Sift flour, cornstarch, baking powder, salt and sugar together in a large bowl. Make a well in the center of the flour and add the oil, butter, buttermilk, milk, vanilla and eggs. Beat until combined. Add the baking soda and vinegar. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles.
- Bake for 25 to 30 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
Nutrition Facts : Calories 450.8, Fat 22, SaturatedFat 8, Cholesterol 63.8, Sodium 478.7, Carbohydrate 57.6, Fiber 0.9, Sugar 32.1, Protein 5.8
VANILLA VELVET CAKE
I have been making this cake for several years and it always turns out wonderful. I don't remember where I got the recipe from. If you leave the cake in a few minutes longer, it will have a pleasant buttery crunch on the outside and fluffy on the inside. If you take it out a few minutes before, it will be a denser cake yet...
Provided by Dawna Granger
Categories Cakes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Beat butter on medium speed with electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one (1) at a time, beating just until blended after each addition.
- 2. Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating on low speed just until blended, beginning and ending with flour mixture. Stir in vanilla. Use batter immediately, following baking directions for the pan you decide to use.
- 3. Grease and flour your pans. Check for doneness at the minimum time range continuing to bake until wooden pick inserted comes out clean.
- 4. Bake at 325 degrees in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 1/2 hours. Bake at 325 degrees in 3 (8x4 inch) loaf pans for 55-65 minutes. Bake at 325 degrees in 7-9 (5x3 inch) loaf pans 25-35 minutes. Bake at 325 degrees in baby bundt pan 25-30 minutes. Makes 14 to 16 baby bundt cakes. Spoon 1/2 c batter in each 1-cup mold.
- 5. Bake at 350 degrees in muffin pans 23-28 minutes. Makes 32-38. Bake at 350 degrees in miniature muffin pans for 9-11 minutes. Makes 9-10 dozen cupcakes.
VANILLA WACKY CAKE
The "wacky" in the title refers to breaking all the rules of baking. Born out of necessity during the Great Depression, this cake swaps out the expected milk, butter and eggs-which were expensive and hard to find at the time-for water, oil and vinegar. And, yet, through some smart kitchen science, the cake still comes out fluffy, light and not a bit dry. You can mix up the batter right in the baking pan (no bowl required!) with ingredients you probably already have in your pantry. This is a vintage hack that feels like a new classic.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
- Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
- Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
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.
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