Easy Vanilla Cake Recipes

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EASY VANILLA CAKE RECIPE



Easy Vanilla Cake Recipe image

This Easy Vanilla Cake recipe is a classic and comes together in minutes. Even if you've never baked a cake from scratch, you will find this simple and achievable!

Provided by Marcellina

Categories     Cake     Dessert

Time 55m

Number Of Ingredients 8

½ cup unsalted butter ((or 1 stick or 113grams) (softened - see notes))
1 cup castor sugar ((also known as superfine sugar))
2 eggs ((room temperature))
2 cups plain (all purpose) flour ((250 grams))
4 teaspoons baking powder ((check the recommend amount for your brand of baking powder - see notes))
½ cup whole milk ((for a less dense cake - use ⅔ cup milk))
4 teaspoons vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F/180°C.
  • Butter and line the base of an 8inch/20cm round deep cake pan then dust with flour to ensure the cake doesn't stick.
  • Sift together flour, baking powder and salt. I like to sift onto a sheet of baking paper to save washing up.
  • Place all ingredients into the bowl of an electric mixer. Mix on low for 30 seconds.
  • Scrap the bowl with a rubber spatula to make sure all the flour has been incorporated. Be sure to scrape the bottom - sometimes the mixer blade doesn't full incorporate the ingredients at the bottom.
  • Mix again this time on medium speed for 3 minutes. The cake batter should lighten in color and be thick and creamy.
  • Scrape the batter into the prepared pan, tap the pan on the kitchen bench to remove excess air bubbles and place into the oven.
  • Bake for 35-45 minutes. It will be cooked when the cake no longer jiggles, is coming away from the side of the pan, springs back when pressed and a skewer inserted comes out clean.
  • Cool in the pan for 5 minutes before turning out on a wire rack. Flip so that it is up the right way and allow to cool.
  • A simple dusting of powdered sugar is all it needs. Can be served warm or cool. Best eaten with 3 days.

Nutrition Facts : Calories 230 kcal, Carbohydrate 34 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 18 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

HOMEMADE VANILLA CAKE



Homemade Vanilla Cake image

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

1 cup white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
3 tablespoons cornstarch
1 ¾ teaspoons baking powder
½ teaspoon salt
¾ cup milk

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

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!



My best Vanilla Cake - stays moist 4 days! image

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.

Provided by Nagi

Categories     Cakes

Number Of Ingredients 13

2 cups plain / all purpose flour ((cake flour OK too, Note 1))
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2" cubes (or so))
1 cup milk (, full fat (Note 5))
3 tsp vanilla extract (, the best you can afford (Note 6))
3 tsp vegetable or canola oil ((Note 7))
225g / 2 sticks unsalted butter (, softened)
500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
3 tsp vanilla extract
2 - 4 tbsp milk (, to adjust thickeness)

Steps:

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
  • Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
  • Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
  • With the beater still going, pour the sugar in over 45 seconds.
  • Then beat for 7 minutes on speed 8, or until tripled in volume and white.
  • Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
  • Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
  • Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  • Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  • Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
  • Pour batter into pans.
  • Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
  • Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
  • Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
  • Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
  • Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
  • Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
  • Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

EASY VANILLA CAKE



Easy Vanilla Cake image

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

cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

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



Classic Vanilla Cake image

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

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

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



Basic Vanilla Cake image

Provided by Food Network Kitchen

Time 1h

Yield two 9-inch cakes

Number Of Ingredients 8

2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)

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.

EASY VANILLA CAKE



Easy vanilla cake image

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

250g pack unsalted butter, softened, plus extra for greasing
250g golden caster sugar
seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
5 large eggs, cracked into a jug
85g plain flour
100g full-fat Greek yogurt (I used Total)
250g self-raising flour
3 tbsp semi-skimmed milk
50g golden caster sugar
seeds ½ vanilla pod or ½ tsp vanilla paste

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

BASIC VANILLA CAKE



Basic vanilla cake image

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.

BEST VANILLA CAKE



Best Vanilla Cake image

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

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

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.

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BEST ONE BOWL VANILLA CAKE RECIPE - CRUNCHY CREAMY SWEET
2019-05-03 Instructions. Preheat oven to 350 degrees F. Grease and flour or line with parchment paper, an 8" square or round pan. Set aside. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add …
From crunchycreamysweet.com


EASY BUCKEYE BUNDT CAKE - THERESCIPES.INFO
unsalted butter, creamy peanut butter, vanilla extract,.... All information about healthy recipes and cooking tips
From therecipes.info


VANILLA CAKE IN A MUG RECIPE - IZZYCOOKING
2022-06-12 How to Make Vanilla Cake in a Mug. Stir flour, sugar, baking powder, and salt together in the mug of your choice. Whisk in milk, melted butter, and vanilla extract until the mixture becomes smooth. Remember to scrape the bottom and edges of the mug to avoid clumps. Place your mug into the microwave and cook for 70 seconds.
From izzycooking.com


MOIST VANILLA CAKE RECIPE WITH EASY BUTTERCREAM
2020-12-05 Step 3 – Spread a layer of buttercream over the cake, I shoot for about 1/4″ thick. Try to make it level with your offset spatula. Step 4 – Add your next layer of cake and repeat the process with buttercream and finish with the top layer of cake. Step 5 – Spread a thin layer of buttercream all over the cake.
From sugargeekshow.com


EASY VANILLA CAKE WITH VANILLA BUTTERCREAM (SINGLE LAYER OR 12 …
2021-04-12 Preheat oven to 350°F, with an oven rack in the middle of the oven. Grease an 8 or 9 inch round cake pan with butter (or cooking spray). Line the bottom with a round of parchment paper, and lightly flour the pan by sprinkling some flour in the pan and tapping the pan to evenly coat the sides with flour.
From nattycakesbakes.com


THE BEST EASY VANILLA SHEET CAKE (WITH BUTTERMILK!) - MINT
2021-06-01 On top of that, place a piece of parchment, cut to fit in the bottom of the pan, and again lightly grease the top of the parchment paper. Cream butter, sugar and vanilla: cream together the butter, sugar, and vanilla until well-blended, light and fluffy (about 1-2 minutes on medium-high speed) (see tips).
From mintandmallowkitchen.com


GOLDEN VANILLA CAKE | KING ARTHUR BAKING
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
From kingarthurbaking.com


21 EASY VANILLA CAKE RECIPE WITH OIL - SELECTED RECIPES
12 Related Question Answers About Easy Vanilla Cake Recipe With Oil. Can I use oil instead of butter in sponge cake? Baking. Bread, Muffins, Rolls, Cakes, Cupcakes – A 1:1 substitution usually works well (1 cup oil for every 1 cup butter).But you can reduce the oil by up to 3 tablespoons per cup if you want to keep the fat level the same in your recipe.
From selectedrecipe.com


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