HOMEMADE VANILLA CAKE
Very moist and dense homemade vanilla cake.
Provided by Ann McGavin Stout
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
- Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
- Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 31.4 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 240.9 mg, Sugar 17.5 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
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.
BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
FLUFFY VANILLA CAKE
Hey! Its Carla Bruno from Carla's Cakes! Looking for the ultimate vanilla cake recipe ever? Are you looking for a fluffy and easy vanilla cake? Are you looking for a delicious vanilla cake recipe? Well you have come to the right spot, because here is the the best fluffy vanilla cake recipe.
Provided by Carla Maria
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Cream sugar and butter together in a large bowl using an electric mixer until pale and fluffy, 6 to 7 minutes. Beat in eggs, 1 at a time. Stir in vanilla extract.
- Combine flour and baking powder in a separate bowl. Add to butter mixture and mix well. Stir in milk until batter is smooth. Pour evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 44.1 g, Cholesterol 78.2 mg, Fat 13.3 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 7.9 g, Sodium 212.7 mg, Sugar 26 g
EASY VANILLA CAKE
A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
- Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
- Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
- Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden - a skewer inserted into the middle should come out clean.
- Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
- Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
- For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
VANILLA CAKE
Classic vanilla cake recipe - made completely from scratch.
Provided by Mary
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.
- Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.
- Combine flour, baking powder, and salt together in another bowl. Alternate mixing flour mixture and buttermilk gently into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined but avoid overmixing. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until the surface springs back to the touch and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs but no wet batter, 30 to 35 minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 75.9 mg, Fat 19 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 6.2 g, Sodium 229.9 mg, Sugar 26.5 g
APRICOT SNACK CAKE
This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It's an ideal recipe for using overripe fruits, if you've bought too many and can't eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.
Provided by Kay Chun
Categories snack, cakes, dessert
Time 45m
Yield One 9-by-5-inch loaf
Number Of Ingredients 13
Steps:
- Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
- On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
- Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
- Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
- Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
- Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.
BASIC VANILLA CAKE
Makes yummy traditional style cakes, easily adaptable.
Provided by jambubble
Time 25m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 195C/fan 175C/gas 3.5
- Cream the butter and sugar together until it becomes a pale yellow/white colour.
- Sift in the flour and baking powder. Then add the eggs and vanilla essence. Fold together until it is all combined.
- Place the mixture in to greased tins or cupcake cases.
- Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.
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