FRENCH STRAWBERRY CAKE
Reminiscent of a ladyfinger cake, this is a deliciously light cake that is not all that sweet and is best made with fresh, ripe strawberries. Decorate with additional strawberries.
Provided by SiriZ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
- Whip together 1 cup sugar and butter using an electric mixer in a mixing bowl until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, and beating just until combined after each addition. Fold in strawberries.
- Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.
Nutrition Facts : Calories 294 calories, Carbohydrate 42 g, Cholesterol 66.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 141.3 mg, Sugar 27.4 g
FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING
The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.
Provided by Kim
Categories Yellow Cake
Time 2h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
- Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
- Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
- Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
- Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
- While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
- When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
- Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
- Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.
Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg
FRENCH VANILLA CAKE RECIPE WITH BUTTERCREAM FROSTING
The best French vanilla cake recipe needs a rich, fluffy buttercream frosting. This easy recipe is one the whole family will love, plus you can put it together quickly, thanks to a speedy vanilla cake mix! Tip: Cool the cake completely before icing to make sure your icing doesn't melt.
Provided by Walmart
Categories All Recipes
Time 1h55m
Yield 16
Number Of Ingredients 7
Steps:
- HowToStep
- Position rack in centre of oven, then preheat to 350°F. Line a 9x13-in baking pan with parchment. ##For the cake: Combine cake mix, eggs, 1 ½ cups milk, oil and 1 tsp extract in large bowl. Beat, using an electric mixer on low, until just combined, about 30 seconds. Scrape down sides of bowl, then continue beating on medium, about 2 minutes longer. Scrape into prepared pan. ##Bake until toothpick inserted in centre comes out clean, about 28 to 33 minutes. Transfer to a rack to cool for 10 minutes. Then remove cake from pan and let cool completely on rack, about 1 hour. ##For the frosting: Beat 1 cup butter, using an electric mixer on low, in a large bowl until fluffy, 1 to 2 minutes. Gradually beat in icing sugar, 1 cup at a time, until well combined. Increase speed to medium and beat in remaining ¼ cup milk and 1 tsp extract until light and fluffy. Spread frosting evenly over cooled cake.
BERRY VANILLA BREAKFAST CAKE
My friend emailed this recipe to me as a quick, easy, no eggs/no milk dessert. It doesn't have to be for breakfast at all. The original recipe called for Cherry filling, but I prefer to use Blackberry filling. I changed the name to "Berry" because you could use any you wish. Enjoy!
Provided by Adria82
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease a 9 X 13-inch pan baking dish/pan. Set aside.
- In large bowl, mix together flour, sugar, and 1/2 C margarine with an electric mixer. Set aside 1 cup of the mixture.
- To the large bowl, add the 1 C of water and the water/oil/baking powder mixture and the vanilla extract. Beat well.
- Pour mixture into the prepared pan.
- Drop pie filling by spoonfuls over the top of the batter.
- Cut 1 T margarine into the reserved cup of flour mixture until it resembles coarse crumbs. Sprinkle on top of pie filling.
- Bake 1 hour or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 349.5, Fat 7.9, SaturatedFat 1.3, Sodium 116.1, Carbohydrate 67.2, Fiber 2, Sugar 43.8, Protein 2.9
VERY BERRY VANILLA LAYER CAKE
Wow your guests with this beautiful Very Berry Vanilla Layered cake. This berry vanilla layered cake gets its tasty flavors from an assortment of berries and a blackberry cream cheese frosting made with PHILADELPHIA Cream Cheese. Grab a fork and dig into this scrumptiously layered dessert!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 16 servings
Number Of Ingredients 22
Steps:
- Vanilla Cake
- Heat oven to 350°F. Prepare three 9-inch round cake pans with nonstick baking spray.
- In a large mixing bowl, add flour, granulated sugar, baking powder and salt. Mix by hand or with hand mixer until well combined. Then set aside.
- In a separate medium mixing bowl, add milk, vegetable oil, eggs and vanilla. Mix well, then add wet ingredients to the dry ingredients in the large mixing bowl. Mix until well combined.
- Gradually add the water to the batter and mix slowly or on low speed until well combined.
- Evenly divide the batter among the 3 prepared cake pans.
- Add 2/3 cup fresh blueberries to each of the 3 prepared cake pans. Gently press into batter.
- Bake for 26 to 30 min. or until cakes pass the toothpick test.
- Let cakes cool for 10 to 15 min., then remove from cake pan to cooling rack to completely cool. Note that the blueberries are dense and will likely sink to the bottoms of the cake pans during bake time and that is okay.
- Blackberry Cream Cheese Frosting
- In a blender or food processor, purée the blackberries.
- Using a strainer, separate the blackberry purée and seeds. Throw out the seeds, then set purée aside.
- In a stand mixer, mix butter and PHILADELPHIA Cream Cheese until well combined.
- With mixer on low, add powdered sugar 1/2 cup at a time and adding the vanilla after half of the powdered sugar has been added.
- Add blackberry purée and mix until well combined. (The frosting will go from a white color to a light purple color.)
- Assembly
- Place the first cake round on a cake stand, serving plate or cardboard cake round.
- Spread a thin layer of Blackberry Cream Cheese Frosting over the top of the first cake round. (I use an angled icing spatula, but a silicone spatula or spreading knife will work as well.)
- Repeat process with second and third cake rounds until all three cake rounds are stacked and frosted. (Note: The top layer should be a moderate layer of icing where the bottom layers should be thin.)
- With the remaining frosting, spread frosting around the outside of the cake using a cake scraper, spreading knife or silicone spatula. To achieve the "naked cake" look, scrape icing from the cake layers until visible through the frosting. The goal of a naked cake is to allow parts of the cake to show with no exact pattern. All frosting may not be used, depending on how thick you want to layers to be. Any excess frosting can be refrigerated for up to 7 days.
- Cut half of the strawberries into halves. Place halved strawberries, whole strawberries, blueberries, red raspberries and blackberries on top of the cake and around the base of the cake. (There is no exact pattern to placing the berries on or around the cake so place them however you would like.)
- Let cake sit in refrigerator for 45 to 60 min. for frosting to firm.
- Serve and enjoy!
Nutrition Facts : Calories 610, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
EASY BLUEBERRY CAKE
This cake is so good and moist you will make it all the time! You can also change the kind of cake and filling to make an unlimited choice of cakes. This one is French vanilla cake mix with Blueberry pie filling but you can also choose from: Devil's food cake mix with Cherry pie filling, Spice Cake mix with Apple pie filling, Cherry Chip cake mix with Cherry pie filling or anything you can think of.
Provided by Mika G.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions).
- Mix very thoroughly with a spoon.
- Pour into a greased and floured bundt pan.
- Bake at 350 for 35-40 minutes.
- I usually put a powdered sugar and milk glaze on top.
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