DO-IT-ALL CAKE BATTER
Here's a go-to cake recipe you can keep in your back pocket: An all-purpose vanilla cake that'll please any crowd, and can also be effortlessly transformed. The flavor possibilities are endless. We've provided five great ideas: chocolate cake, lemon poppyseed cake, coffee cake, confetti cake and raspberry jam swirl cake. You simply add ingredients to the basic batter for a new flavor profile without major swaps or substitutions. We tried making the cake with whole milk, but after extensive testing, we found that buttermilk gave the cake better flavor and a lighter, more tender crumb. It doesn't get easier than this!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
CAKE BATTER BARK
The secret ingredient here? it's a spoonful of actual cake mix. All you must do is whisk it well into the melted white chocolate. Best decision ever. And don't worry about "what to do with the rest of the cake mix." Store it for later. Make more bark. Make cake-mix cookies. Eat it off a spoon. Bake a cake. Recipe & photo from: howsweeteats.com
Provided by Hope Vaillancourt @MissHopie87
Categories Cakes
Number Of Ingredients 4
Steps:
- Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freezer for 20 minutes.
- Melt white chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens).
- Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
- Once set, break into chunks. Keep refrigerated.
CAKE BATTER BARK
Make and share this Cake Batter Bark recipe from Food.com.
Provided by ellie3763
Categories Candy
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt the dark chocolate in the microwave, over a double burner, or over low heat. Spread thinly over parchment paper. Cool in the freezer for 20 minutes.
- Melt the white chocolate. Add the cake mix, stir well. Spread over the dark, using only a small part at a time so as not to melt the dark chocolate underneath.
- Top with rainbow sprinkles. Freeze for 20 more minutes.
- Break into pieces and keep in the refrigerator until you are ready to eat it.
Nutrition Facts : Calories 353.4, Fat 26.6, SaturatedFat 16.3, Cholesterol 6, Sodium 44.2, Carbohydrate 32.6, Fiber 4.1, Sugar 25.3, Protein 5.7
CAKE BATTER TRUFFLES
Make and share this Cake Batter Truffles recipe from Food.com.
Provided by Jazz Lover
Categories Candy
Time 45m
Yield 30 truffles
Number Of Ingredients 11
Steps:
- Beat together butter and sugar using an electric mixer until combined.
- Add cake mix, flour, salt, and vanilla and mix thoroughly.
- Add 3 Tablespoons of milk or more if needed to make a dough consistency.
- Mix in sprinkles by hand.
- Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
- Chill balls in the refrigerator for 15 minutes to firm up.
- While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted.
- Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
- Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
- Place truffle back on the cookie sheet and top with sprinkles.
- Repeat with remaining balls until finished.
- Chill cake batter truffles in the refrigerator until serving.
Nutrition Facts : Calories 64.2, Fat 3.2, SaturatedFat 2, Cholesterol 8.3, Sodium 11, Carbohydrate 8.2, Fiber 0.2, Sugar 3.4, Protein 0.7
BASIC CAKE MIX BATTER
This recipe is from "Woman's Day" magazine, September 12, 2006. It is a very simple basic cake batter. You can add a variety of different things to make several different cakes.
Provided by SouthernBell2627
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242.3, Fat 10.6, SaturatedFat 6.2, Cholesterol 71.5, Sodium 72.4, Carbohydrate 33.2, Fiber 0.5, Sugar 18.9, Protein 4
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