VANILLA WACKY CAKE
The "wacky" in the title refers to breaking all the rules of baking. Born out of necessity during the Great Depression, this cake swaps out the expected milk, butter and eggs-which were expensive and hard to find at the time-for water, oil and vinegar. And, yet, through some smart kitchen science, the cake still comes out fluffy, light and not a bit dry. You can mix up the batter right in the baking pan (no bowl required!) with ingredients you probably already have in your pantry. This is a vintage hack that feels like a new classic.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
- Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
- Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
THE BEST BANANA CAKE
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
- For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
- Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
- Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
- Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
- For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
- Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
- Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.
PINK LEMONADE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
- Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
- While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
- With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
- Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
- For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
- Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
CLASSIC VANILLA CAKE
The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
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