The Cake Boss Vanilla Cake Recipe 45

VANILLA CAKE | THE CAKE BOSS

Steps:

• Preheat oven to 350 degrees F
• Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper
• Grease the paper and the sides of the pan well
• In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute
• Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy
• Don't overbeat
• Pour batter into the prepared baking pan(s)
• Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean
• (A single rectangular pan will take longer to bake than two round ones
• ) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper
• Let cool completely before covering with frosting

THE BEST VANILLA CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides, smoothing it out.

THE CAKE BOSS' VANILLA CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s). Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.

THE CAKE BOSS'S CHOCOLATE CAKE RECIPE - (4.4/5)

Steps:

• Position a rack in the center of the oven, and preheat the oven to 350°F. Put the flour, sugar, butter, cocoa, baking soda, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not overmix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute. Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in the hot water. Then add the eggs, 1 egg at a time, adding the next one after the previous one has been absorbed. With the motor still running, pour in the buttermilk. Stop the motor periodically and scrape from the bottom with a rubber spatula to be sure all the ingredients are fully integrated, and return the mixer to low-medium speed. Continue to mix for an additional minute to ensure the eggs are fully absorbed. This will help insure that all the sugar is dissolved and the flour is thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (If it is too warm, put it in the refrigerator for a few minutes; if too cool, let it rest at room temperature.) Grease two 9-inch cake pans (2 inches high) with the butter, and flour them. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cakes begin to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Remove from the oven and let cool for at least 30 minutes, preferably an hour. The cake should be at room temperature before you remove it from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and turn the cake out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.