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
WARM VANILLA CINNAMON CAKE
The smell of this cake baking and the cinnamon filling reminds me of the Warm Vanilla Sugar hand creme that Bath and Body works sells. Hence the name I gave it. The flavor and taste of this cake exceeds the smell. The filling is not rich but it warms the taste buds with a sweet hint of cinnamon. I found the filling recipe...
Provided by SK H
Categories Cakes
Time 50m
Number Of Ingredients 21
Steps:
- 1. You will want to make the cinnamon filling first because it must cool before you can put it on the cake.
- 2. First add cornstarch to the 1/2 cup of water and stir till it dissolves. In a sauce pan add the sugars, salt, and cornstarch and water mixture. Stir in butter. Over medium heat, bring the mixture to a boil and let cook for 3 minutes or so, stirring often. Mixture will be thick and slightly reduced. Remove from heat and whisk in cinnamon and vanilla extract. Set in the fridge to cool stirring every so often so a skin does not form on top. Cool completely before using.
- 3. Pre-heat the oven to 350 degrees. To make the cake, mix the ingredients together and spray two round cake pans with non-stick spray and flour. Bake about 20-25 minutes until a toothpick comes out clean.
- 4. Let completely cool. When the cakes are cool level the bottom layer by taking a serrated knife and and moving it back and forth along the edge of the cake pan. Then flip the cake over on to a plate and then back over onto your cake plate. Do the same with the top layer only you will want to place it on top of the second layer.
- 5. Take the cinnamon filling it will be like a gel and and layer it on the bottom layer. Take the top layer and place it on the bottom layer.
- 6. For the frosting, with an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to be sure it is mixed together. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness that you want for your cake. Mix together a little cinnamon and sugar and sprinkle over the top of the cake.
VANILLA SAUCE
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
Provided by Diane Lloyd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 16m
Yield 14
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g
WARM VANILLA CAKES
Provided by Jonathan Reynolds
Categories dessert
Time 50m
Yield 10 individual cakes
Number Of Ingredients 9
Steps:
- In a double boiler over simmering water, melt the chocolate and butter, stirring frequently. When smooth, remove from the heat and whisk in flour and egg yolks. Split the vanilla beans and scrape the seeds into the batter. Set aside.
- In the bowl of an electric mixer, combine the egg whites, cream of tartar and 1 tablespoon of the sugar. Beat at medium speed until peaks just begin to form. Slowly sprinkle in the remaining sugar. Continue to beat for 2 minutes. Stir a good-size dollop of the whites into the chocolate mixture, then very gently fold in the rest. Refrigerate overnight.
- Preheat oven to 350 degrees. Butter the insides of 10 ramekins or muffin cups, each with a capacity of about 1/2 cup. Cut out circles of parchment paper for the bottom of each mold, insert and then butter the paper. Fill each mold about 3/4 full and bake until golden brown, 15 to 20 minutes.
- Remove from the oven and cool 1 minute. Run the tip of a knife around each cake to release it. Gently invert onto plates. Discard the parchment. Sprinkle each cake with confectioners' sugar. Top with a scoop of ice cream and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 57 milligrams, Sugar 24 grams, TransFat 0 grams
WARM VANILLA CAKES
Provided by Amanda Hesser
Categories project, dessert
Time 1h
Yield 12 cakes
Number Of Ingredients 8
Steps:
- Melt butter and 7 ounces white chocolate in a double boiler over water that is hot but not boiling. When mixture is melted, remove from heat and stir until smooth. Whisk in egg yolks and half the vanilla-bean seeds. Sift flour over mixture. Whisk until smooth.
- In an electric mixer fitted with a whisk, combine egg whites and cream of tartar. Whisk until fluffy. Slowly add sugar a little at a time, until meringue is shiny and tight. Fold a little of the chocolate mixture into meringue; then fold meringue into remaining chocolate mixture, until mixture is smooth. Cover with plastic wrap, and refrigerate about 8 hours.
- Heat oven to 375 degrees. Line a baking sheet with parchment paper. Butter 12 metal rings 2 1/2 inches in diameter and 1 1/4 inches high. Place them on parchment paper. Using a spatula, spoon cool batter into a pastry bag with a tip opening of about 1/2 inch. Fill molds 1/3 full. Break remaining chocolate into pieces about 1 inch square and 1/8 inch thick. Drop a piece in each mold. Sprinkle a little cluster of vanilla seeds from remaining beans. Cover chocolate with more batter so molds are barely 2/3 full.
- Bake 12 to 14 minutes, until risen and still a bit jiggly in center. Remove from oven. Have 12 plates ready. Slip tip of a knife under cake, and lift it a little; then slide a spatula underneath, and transfer to a serving plate. Holding mold in place with tongs, run a sharp knife around top edge of mold; then lift mold off cake with tongs. Repeat with other cakes. Serve immediately with ice cream.
HOT MILK CAKE
This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.
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