Basic Cake Batter With 40 Variations Food

BASIC CAKE MIX BATTER

Steps:

• Beat butter, sugar, baking powder, and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
• Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.
• Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.

BUTTER CAKE WITH VARIATIONS

Steps:

• Grease a loaf tin.
• Preheat oven to 175°C.
• Sift flour and salt 3 times.
• In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
• Add eggs one at a time and beat well after each.
• Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
• When mixture is smooth, pour into prepared tin.
• Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
• Cool cake on few minutes before turning out onto a wire rack.
• VARIATIONS.
• Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
• Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
• Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).
• Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
• Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).
• Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).

DO-IT-ALL CAKE BATTER

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-inch round or square cake pan with nonstick baking spray; line the bottom with parchment. Set aside.
• Beat the butter with the sugar and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes (see Cook's Note). Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
• Whisk together the flour, baking powder and salt in a small bowl until combined.
• With the stand mixer running on low speed, add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour and mixing until just combined. Do not overmix. Pour the batter into the prepared pan and level the top with a rubber spatula.
• Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for at least 15 minutes before removing it from the pan.
• For chocolate cake: Add 1/4 cup unsweetened dark cocoa powder to the flour mixture. After the eggs are incorporated, beat in 4 ounces melted and cooled bittersweet chocolate, beating until combined. Alternate adding 1/4 cup of hot brewed coffee with the flour mixture and buttermilk.
• For lemon poppyseed cake: Beat 2 tablespoons freshly grated lemon zest with the butter, sugar and vanilla. Add 2 tablespoons fresh lemon juice to the buttermilk before it goes into the batter. Before pouring the batter into the cake pan, gently fold in 2 tablespoons poppy seeds using a rubber spatula. For a lemon glaze, whisk 2 tablespoons fresh lemon juice and 3/4 cup confectioners' sugar in a small bowl until smooth. Add more lemon juice, a few drops at a time, if needed. Once the cake is completely cool, drizzle the glaze over the top.
• For coffee cake: To make a streusel, combine 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt and 3 tablespoons cold unsalted butter cut into small cubes in a medium bowl. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse sand. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Sprinkle half of the streusel over the batter. Spread the remaining batter on top and sprinkle the remaining streusel over it. For a maple glaze, whisk 2 tablespoons pure maple syrup with 1 teaspoon water and 3/4 cup confectioners' sugar into a small bowl until smooth. Add more water, a few drops at a time, if needed. Once the cake is completely cool, drizzle the maple glaze over the top.
• For confetti cake: Increase the vanilla extract from 1 tablespoon to 2 tablespoons. Before pouring the batter into the cake pan, gently fold in 1/4 cup rainbow sprinkles using a rubber spatula.
• For raspberry jam swirl cake: Bring 1/2 cup seedless raspberry jam to room temperature and stir it vigorously with a spoon until smooth. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Place 4 dollops (about half) of the jam on the batter. Spread the remaining batter over top and make 4 more dollops over the batter with the remaining jam. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan, creating swirls of jam.

BASIC CAKE BATTER (ADAPTED)

Steps:

• Beat butter, sugar and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
• Add eggs, 1 at a time, beating well after each.
• Sift flour with baking soda to mix well.
• On low speed, beat in flour in 3 additions, alternately with milk, in 2 additions (beginning & ending with flour), just until blended, scraping sides of bowl as needed.
• Baking at 350 degrees works well. Should take approximately 25 to 35 minutes. Bake 'til toothpick in center comes out clean. Be sure to check, as time is strictly approximate. And after it begins to brown, will continue cooking in middle without over-browning.
• Elora's Notes: Because original recipe calls for regular milk, might need to add 1 or 2 tablespoons milk. O.k. if batter is quite thick. We do NOT add extra milk, and it turns out PERFECT. Emmett used this recipe to make an upside down Peach cake in a 10-inch iron skillet with it and it was LUSCIOUS! But it ran ALL OVER the oven and we had AT LEAST 1/4 cup batter left in the bowl! So, we aren't sure HOW MUCH it makes. But I figure AT LEAST three 9-in. pans, or a 10 X 14 inches sheet pan, or more than likely three 9-in. pans PLUS one 8-in. pan. I figure you make the three 9-in. layers & the one 8-in. layer. Though it MIGHT NOT be more than enough for three 9-inch pans. If it is, cut the 8-in. layer in half & freeze for unexpected company or when you want a cake & don't want to take time to make one. Can frost it either before freezing or after thawing.

CLASSIC YELLOW CAKE BATTER

Steps:

• Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
• Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
• In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
• Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.