VANILLA-BEAN CAKES
Steps:
- Center a rack in the oven and preheat the oven to 350 degrees. Butter and flour 2 7 1/2-by-3 1/2-by-2 1/2-inch loaf pans (or equivalently sized pans) and set aside. Prepare an insulating layer for the cakes by stacking one baking sheet on top of another, or use an insulated baking sheet.
- Sift the flour and baking powder together and reserve. Place the vanilla seeds and sugar in a bowl and rub them together until the sugar is aromatic. Add the eggs and, using a whisk, beat until foamy and pale. Add the crème fraîche, then the rum, then the salt and whisk until each is incorporated. Using the whisk or a rubber spatula, stir the flour mixture into the batter in 4 additions to produce a smooth, thick batter. Finally, fold in the butter in 2 to 3 additions.
- Immediately pour the batter into the loaf pans, place them on the baking sheet(s) and slip them into the oven. Bake for 50 to 60 minutes, or until the cakes are crowned, split down the center and golden. A knife inserted into the center of each cake should come out dry. (Check the cakes at the 40-minute mark. If they are browning too quickly, cover them with foil tents for the remainder of the baking.) Remove the cakes from the oven and turn them out of the pans onto a cooling rack; invert them so that they're right side up. Allow the cakes to cool to room temperature before serving.
- Wrapped in plastic, the cakes will keep at room temperature for about a week.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 115 milligrams, Sugar 51 grams, TransFat 1 gram
VANILLA BEAN CAKE RECIPE
Moist and Delicious Vanilla Bean Cake recipe!
Provided by Melissa Diamond
Categories Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers if you would rather, but we like the additional layer filling.)
- In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
- In another bowl or measuring cup, combine the sour cream, milk and vanilla
- In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
- Mix until combined and smooth, do not mix above medium speed or over-mix.
- Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
- Makes 7 cups batter. The recipe works well for cupcakes.
- Cream the softened butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Makes approximately 6 cups of frosting.
VANILLA BEAN CAKE
Steps:
- For the vanilla bean cake: Preheat the oven to 350 degrees F. Butter three 8-inch cake pans and line the bottoms and sides with parchment. Set aside.
- Mix together the milk and half-and-half, set aside. Sift together both flours and baking powder; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter. Sprinkle in the sugar and salt and beat on medium speed until light in color and fluffy in texture. Add the vanilla bean paste and mix until just combined. Gradually add the eggs, one at a time, scraping down the bowl frequently. Add the dry ingredients in thirds, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; don't overbeat.
- Transfer the batter to the cake pans and bake until an inserted toothpick comes out clean or with a few crumbs, about 30 minutes. Let cool at 10 minutes before turning out of the pans onto a rack to cool completely.
- For the lemon curd: In a heat-safe mixing bowl, mix together the sugar, lemon zest, eggs and salt. Place the bowl over (not in) a saucepan of simmering water and stir in the lemon juice. Gradually add the cubed butter and stir until everything is incorporated. Continue to stir over low heat until the curd thickens and becomes lighter in color and a bit fluffy, about 10 minutes. The curd will thicken at about 170 degrees F.
- Remove from the heat and pour into a bowl. Put plastic wrap directly on the surface of the lemon curd to avoid a skin from forming and refrigerate.
- For the Italian meringue buttercream: Combine 3/4 cup sugar with 1/4 cup water in a small saucepan over medium-low heat and cook until the sugar is dissolved. Increase the heat to medium-high, attach a candy thermometer to the saucepan and cook until the mixture reaches reach 248 degrees F.
- While the sugar syrup is heating, combine the egg whites and pinch of cream of tartar in a stand mixer fitted with the whip attachment and whip, slowly sprinkling in the remaining 1/4 cup sugar, until you reach medium peaks. When the sugar syrup reaches temperature, pour it very carefully down the side of the bowl of egg whites and continue to whip until you have a white, glossy meringue. Replace the whip with a paddle attachment, add the butter in chunks and beat until the buttercream comes together. Beat in the vanilla bean paste. Set aside.
- For the strawberry filling: Grind or crush the strawberries into a fine consistency, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese. Add 1 pound of the Italian meringue buttercream and mix just until combined. Add the strawberries and mix just until combined.
- To assemble the cake: Put a layer of cake in the center of a platter. Add a thin layer of lemon curd, then a layer of the strawberry buttercream filling. Add the second layer of cake. Spread with a thin layer of lemon curd, and then a layer of the vanilla Italian meringue buttercream. Top with a final layer of cake and ice the entire tier with the vanilla Italian meringue buttercream.
THE BEST VANILLA BEAN CHEESECAKE
Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.
Provided by littlebit86
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time P1DT3h5m
Yield 8
Number Of Ingredients 16
Steps:
- Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
- Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
- Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
- Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
- Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
- Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
- Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.
Nutrition Facts : Calories 1128 calories, Carbohydrate 74.7 g, Cholesterol 261.1 mg, Fat 89.2 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 55.1 g, Sodium 477.7 mg, Sugar 61.1 g
BEST VANILLA CAKE
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
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.
VANILLA BEAN CUPCAKES
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.
Nutrition Facts : Calories 266 calories, Fat 13g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 143mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA BEAN CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
- Combine flour, baking powder, and salt in a bowl.
- Cream butter and vanilla bean scrapings together in a large mixing bowl using an electric mixer at medium-high speed for 3 minutes. Scrape the sides of the bowl. Add sugar to mixture slowly. Scrape the sides of the bowl. Add eggs, 1 at a time, beating until well blended.
- Mix buttermilk and vanilla extract together. Alternate adding flour mixture and buttermilk into butter mixture, beating on low speed until combined. Scrape the sides of the bowl and beat for an additional 20 seconds. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until cake is slightly brown on top, coming away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Let cool completely before frosting.
Nutrition Facts : Calories 426.7 calories, Carbohydrate 60.2 g, Cholesterol 119.2 mg, Fat 17.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 10.6 g, Sodium 277.6 mg, Sugar 36.1 g
VANILLA BEAN CAKE
Found at a food blog, but I can't remember where. The original recipe didn't say how long to bake the cake for, so I always start with 30 minutes and work from there.
Provided by nonnie4sj
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and flour two 9in cake pans.
- In small bowl combine milk, egg whites, vanilla, scraped insides of vanilla bean and set aside.
- In the bowl of a stand mixer, mix cake flour, sugar, baking powder and salt
- and combine at low speed.
- On low, add butter pieces one at a time and then oil; mix until resembles moist crumbs.
- Add milk mixture and beat at medium speed for two minutes until light and fluffy.
- Stop mixture, scrape down sides of bowl and beat again for about 30 more seconds.
- Divide batter evenly between pans and place in the oven to bake until toothpick inserted into center of cake comes out clean (start testing at approximately 30 minutes).
- Remove from oven and let cool in pans for 5 minutes.
- Turn out onto wire racks and cool completely, about an hour.
- Frost as desired.
Nutrition Facts : Calories 499.4, Fat 19.8, SaturatedFat 8.9, Cholesterol 34.8, Sodium 531.1, Carbohydrate 74.4, Fiber 0.6, Sugar 44.1, Protein 6.8
CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
- In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
- Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
- For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
- Spread the top of the cake with the frosting, slice and serve.
VANILLA BEAN POUND CAKE
Make and share this Vanilla Bean Pound Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. In a food processor, grind vanilla bean and sugar until vanilla is as finely chopped as it can get, about one minute. Sift this mixture twice, making sure all larger pieces have been filtered out. Set aside.
- In a large bowl, cream the butter with an electric mixer, then gradually add the vanilla sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
- Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.
Nutrition Facts : Calories 730.9, Fat 41.8, SaturatedFat 24.8, Cholesterol 288, Sodium 558.1, Carbohydrate 78.6, Fiber 1.4, Sugar 40.6, Protein 11.2
VANILLA BEAN POUND CAKE WITH GINGER GLAZE
We've dressed up our Classic Pound Cake recipe with vanilla bean and a ginger glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add seeds of vanilla bean.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make the glaze: Heat milkand sliced gingerin a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir inconfectioners' sugar.Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.
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