Agave Vanilla Snack Cake Recipes

EASY VANILLA CAKE

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.

VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes. Add egg and yolks, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack; let cool completely.
• Buttercream: Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.
• Beat, gradually adding butter, until all has been added and buttercream is silky and smooth. Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more. Makes about 3 cups. Use immediately.
• Assembly: Spread buttercream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

GLUTEN-FREE VANILLA CAKE WITH CINNAMON-AGAVE GLAZE

Steps:

• Preheat Oven to 350 Degrees.
• Mix all DRY ingredients together.
• Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
• Pour batter into greased pan.
• Bake for 35 minutes or until toothpick comes out clean.
• Take the cake out of the pan onto a plate. Let it cool of completely.
• Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
• Drizzle glaze on top.
• ENJOY!

AGAVE VANILLA SNACK CAKE

Steps:

• Heat oven to 325 and coat a 9x13 pan with non-stick spray. Whisk together flour, powder, and salt.
• With the mixer on medium speed, beat butter and agave syrup until light and fluffy. Add eggs one at a time. Beat in vanilla.
• On low, beat in flour mixture alternately with milk. Pour into prepared pan.
• Bake at 325 for 45 min, or until tests clean. Cool completely.
• Prepare frosting by beating together last 3 ingredients until smooth. Spread on cooled cake.

VANILLA SNACK CAKES

Steps:

• Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
• Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
• In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
• In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
• Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
• To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
• To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
• Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.