I'm going to make a vanilla cake for my parent's anniversary and i need a vanilla cake recipe please. I want to make the cake from scratch. If possible, not too much sugar? Thank you
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, if desired.
Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake.
How kids can help
Older children (10 and up) can use electric mixer, with adult supervision, to beat batter. Spoon batter into prepared pans.
A cake has to have a lot of sugar, otherwise the taste wont be good.
1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
1 1/4 c. flour
1 tsp. baking powder
Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).
To change flavor of basic cake:
Add:
3 tablespoons cocoa or
1 teaspoons cinnamon and 2 cups apples, chopped or
1/2 cup black walnuts or
1/4 cup butter, 1/2 cup brown sugar and 1 cup crushed pineapple mixed together in bottom of pan.
Cream Cheese Frosting
One 6 ounce package cream cheese
2 teaspoons vanilla
1/2 cup butter
4 cups powdered sugar (sifted)
Beat together cream cheese, vanilla, and butter until fluffy. Slowly add powdered sugar 1/2 cup at a time until the frosting is the right thickness to spread on cake. Keep in the refrigerator until serving.
The "tangy" cream cheese frosting flavor is a real hit on top of all kinds of cakes.
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Raspberry Laced Vanilla Cake
1 (18.25 ounce) box white cake mix without pudding
1 cup red raspberry preserves, divided
1 box confectioners' sugar
2 cups margarine, softened
2 egg yolks
1/4 cup raspberry Schnapps liqueur
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
Prepare white cake mix according to box directions, saving the egg yolks for icing. Cool 10 minutes; remove from pans and cool completely.
Prepare icing. At low speed of electric mixer, beat confectioners' sugar and margarine until blended. Beat on high speed until light and fluffy. On medium speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract until smooth.
Assemble the cake. With a serrated knife, cut each cake layer horizontally in half. Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 cup raspberry preserves. Top with top half of cake layer; spread with frosting. Repeat layering, ending with frosting. Repeat layering, ending with cake layer. With knife, spread remaining icing on sides and top of cake. Refrigerate if not serving immediately.
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An easy to mix vanilla cake recipe made with, egg, and other ingredients, with melted chocolate chip topping.
1 1/4 cups all-purpose flour
1 1/2 teaspoons vanilla
1 cup granulated sugar
1/3 cup vegetable oil
1 1/2 teaspoons baking powder
3/4 cup milk
1/2 teaspoon salt
1/4 cup chopped pecans or walnuts, optional
1 egg
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. In an 8-inch square baking pan combine flour, sugar, baking powder and salt. In small bowl, whisk together egg and vanilla. Make 2 small wells in the flour mixture; pour oil in one and egg and vanilla mixture in other.
Add milk; stir until well mixed. Stir in pecans. Bake at 350° for 30 to 40 minutes, or until wooden pick inserted in center comes out clean. Sprinkle chocolate chips on warm cake. Let stand 2 minutes then swirl melted chips slightly
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Vanilla Butter Cake
* 1/2 cup butter,at room temparature
* 1 cup sugar
* 2 eggs,at room temperature
* 1 1/2 cup all-purpose flour
* 2 teaspoon baking powder
* 1 teaspoon vanilla extract
* 1/2 cup milk
Directions
1. Preheat the oven to 170 C.Position a rack on the second lowest shelf of the oven.
2. Butter an 8 inch baking pan.Line base and sides with non-stick baking paper.
3. Sift the flour and baking powder into a medium bowl.
4. Beat butter and sugar until fluffy.
5. Add the eggs,one at a time;beat after each addition.
6. Combine milk and vanilla in a bowl.
7. Add flour and milk alternately to beaten mixture;beating till combined.
8. Spoon the batter into the prepared pan.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan for 5 minutes.
11. Remove cake from pan.Let the cake cool completely before icing or frosting
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Vanilla Layers:
3/4 cup butter, softened
1 2/3 cups sugar
2 large eggs
2 1/2 tsp. Cook's Pure Vanilla Powder
3 cups sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup milk
Preparation:
Grease and flour three 8-inch cake pans, preheat oven to 350ºF
Blend butter, sugar, and eggs, beat for 5 minutes at high speed
Sift Cook's Pure Vanilla Powder, flour, baking powder, and salt together
Add dry ingredients alternately with milk, starting and ending with dry ingredients, beating between each addition
After last addition, beat on low speed just until smooth
Divide batter evenly between three prepared pans and bake for 30-35 minutes
Cake should spring back when touched lightly, allow to cool in pans on wire rack for 10 minutes
Remove cake from pans
To assemble cake, place one layer on plate, top side up: Spread with half of vanilla creme
Place next layer on filling, top side down: spread with remaining filling
Position final later top side up: if layers seem to slide, refrigerate br
•3/4 cup butter, softened
•1 2/3 cups sugar
•2 large eggs
•2 1/2 tsp. Cook's Pure Vanilla Powder
•3 cups sifted flour
•2 1/2 tsp. baking powder
•1 tsp. salt
•1 1/4 cup milk
Preparation:
1.Grease and flour three 8-inch cake pans, preheat oven to 350ºF
2.Blend butter, sugar, and eggs, beat for 5 minutes at high speed
3.Sift Cook's Pure Vanilla Powder, flour, baking powder, and salt together
4.Add dry ingredients alternately with milk, starting and ending with dry ingredients, beating between each addition
5.After last addition, beat on low speed just until smooth
6.Divide batter evenly between three prepared pans and bake for 30-35 minutes
7.Cake should spring back when touched lightly, allow to cool in pans on wire rack for 10 minutes
8.Remove cake from pans
9.To assemble cake, place one layer on plate, top side up: Spread with half of vanilla creme (recipe below)
10.Place next layer on filling, top side down: spread with remaining filling
11.Position final later top side up: if layers seem to slide, refrigerate briefly to set filling
12.Apply a thin layer of vanilla butter frosting (recipe below) to sides of cake
13.Frost a second time with a slightly thicker layer, swirling frosting
14.Frost top of cake last, creating decorative swirls
Vanilla Creme:
•1 1/2 cups milk
•1 Cook's Gourmet Madagascar Vanilla Bean
•1/2 cup sugar
•4 egg yolks
•1/4 cup flour
Scald milk with Cook's Gourmet Madagascar Vanilla Bean. In a saucepan, beat 1/2 cup sugar and 4 egg yolks until creamy and light. Add 1/4 cup flour, mixing just to blend. Add the scalded milk gradually, stirring until well combined.
Cook over low heat, stirring with a whisk until cream comes to the boiling point. Remove from heat; remove the vanilla bean. Allow to cool, stirring occasionally. Refrigerate until ready to use.
Vanilla Butter Frosting:
•3/4 cup butter, softened
•1 egg
•6 cups sifted powdered sugar
•2 tsp. Cook's Pure Vanilla Powder
•3 Tbsp. heavy cream
Blend butter and egg. Gradually beat in powdered sugar and Cook's Pure Vanilla Powder. Add cream, stirring until thoroughly combined.
