FRENCH VANILLA CAKE RECIPE
This homemade vanilla cake from scratch is the one. Incredibly moist and tender, the taste is perfect - pure vanilla.
Provided by Miss Homemade
Time 3h45m
Yield Makes one cake
Number Of Ingredients 19
Steps:
- Preheat oven to 180C/350F/Gas 4. Grease, line and flour two 23cm/9in round pans.
- Sift the dry ingredients (flour, baking powder and salt) together and set aside.
- Beat 100g softened butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, beating thoroughly after each addition.
- Add the flour mixture, 100g at a time, alternating with the milk and ending with the flour mixture. Add the vanilla and mix well. Pour evenly into the prepared cake pans.
- Bake for 25 to 30 minutes or when a toothpick inserted in the center of the cake comes out clean. Transfer cakes to a rack and cool for 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the paper liner. Invert and cool to room temperature, right side up (These cooled cakes may be wrapped airtight and stored at room temperature overnight, or frozen up to two months).
- For the frosting, place 100g softened butter in a mixing bowl with 350g of the icing sugar. Add 1 tablespoon of vanilla and milk; mix well. Add half of the remaining icing sugar and mix, adding more until you reach the desired consistency to spread. You may not need all of the sugar specified. Beat until light and fluffy; spread on cooled cake.
FRENCH VANILLA POKE CAKE
French Vanilla Poke Cake is super easy to make and has a sweet marshmallow flavor with slight butter-cream character.
Provided by Meagan
Categories Dessert
Time 40m
Number Of Ingredients 4
Steps:
- Start with the white cake mix. Make it according to the directions, but instead of water use French Vanilla Coffee-Mate Creamer, eggs and oil.
- Baked according to the directions on the box in a 13×9 pan.
- After the cake has cooled, poke holes with a wooden spoon handle and pour 1 cup of French Vanilla Coffee-mate.
- Place the cake into the refrigerator to chill for at least an hour while the absorbs the creamer.
- One the creamer has absorbed and the cake is chilled top with whip cream and toffee bits.
FOODCHANNEL EDITOR
French Vanilla Layer Cake Recipe. Make this cake even more elegant and rich with Whipped French Vanilla Buttercream Frosting. Garnish with fresh raspberries or strawberries, if desired. Recipe courtesy of McCormick®. NUTRITION INFORMATION (per serving): Calories: 385, Fat: 17 g, Carbohydrates: 55 g, Cholesterol: 72 mg, Sodium: 314 mg, Fiber: 0 g, Protein: 3 g. To make Whipped French Vanilla Buttercream Frosting, click here for the recipe.
Provided by By FoodChannel Editor | February 5, 2009 3:44 pm
Time 45m
Yield -
Number Of Ingredients 6
Steps:
- 1 Preheat oven to 350°F. Mix cake mix, eggs, milk, oil and French Vanilla Blend in large bowl with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Pour into 2 greased and floured 9-inch round baking pans. 2 Bake as directed on package. Cool on wire racks. 3 Place 1 cake layer on serving plate. Spread with about 1/2 cup of Whipped French Vanilla Buttercream Frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Garnish as desired.
FRENCH VANILLA BERRY CAKE
I volunteered to make desserts for Easter. I'm a sucker for any vanilla cake with a berry filling and brownies, who can resist a brownie. This recipe is all about the French Vanilla Cake with Triple Berry Filling. I must admit, I took a shortcut and used boxed cake mix; adding a few enhancements to make it somewhat homemade....
Provided by Linnette Lucas
Categories Cakes
Time 55m
Number Of Ingredients 6
Steps:
- 1. Make the cake as instructed on the box when adding the water only add 1 cup and add the applesauce in place of the remaining water. This will add moistness to the cake. Bake the cake as instructed on the box.
- 2. Once cake is cooled, using a cake leveler cut the cake into two layers. Slide the top layer onto a plate or cookie sheet and put to the side. Using a piping bag and plain tube cake decorating tip (larger one) create a border on the bottom layer (with the butter cream icing). Spread the preserve/jam onto the bottom layer. Now place the top layer evenly to cover the preserves/jam. Your cake is ready to be frosted. The recipe below makes roughly three cups which should be sufficient to frost an entire 9" round cake. Make more as desired.
- 3. Place your strawberries on the cake when you're ready to serve, this will avoid having water on your frosting from the strawberries. Be creative in your decoration, top your cake with sliced strawberries, place them around the cake, etc...possibilities are endless. You can also add all the berries found in the preserves/jam.
- 4. My Tips: Substitute half of the water with half fruit juice in the cake mix; it'll add another level of flavor and moisture. You can also make cupcake versions of this cake. I made Wilton's butter cream icing, use your favorite!
EASY BLUEBERRY CAKE
This cake is so good and moist you will make it all the time! You can also change the kind of cake and filling to make an unlimited choice of cakes. This one is French vanilla cake mix with Blueberry pie filling but you can also choose from: Devil's food cake mix with Cherry pie filling, Spice Cake mix with Apple pie filling, Cherry Chip cake mix with Cherry pie filling or anything you can think of.
Provided by Mika G.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions).
- Mix very thoroughly with a spoon.
- Pour into a greased and floured bundt pan.
- Bake at 350 for 35-40 minutes.
- I usually put a powdered sugar and milk glaze on top.
BERRY CRISP DUMP CAKE
Berry Crisp Dump Cake is only 5 ingredients and made in just one pan! Juicy mixed berries covered in an easy cake mix, oatmeal, walnuts, and melted butter crisp topping. Serve warm with a scoop of vanilla ice cream for a delicious and easy dessert recipe.
Provided by Jessica
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 350° and spray a 9x13 baking dish with cooking spray.
- Spread out frozen berries in the bottom of the dish (DO NOT thaw the berries beforehand).
- In a mixing bowl, combine the cake mix (DO NOT prepare beforehand), oats, walnuts, and melted butter. Stir together until thick crumbles form. Sprinkle evenly over the frozen berries.
- Cook for 50-55 minutes. Crisp topping will be a golden brown and the berries will be bubbling.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Carbohydrate 46 g, Protein 5 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 24 mg, Sodium 433 mg, Fiber 5 g, Sugar 24 g, Calories 399 kcal, ServingSize 1 serving
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