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 BRICKLE CAKE
Make and share this French Vanilla Brickle Cake recipe from Food.com.
Provided by LeahG
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease generously and flour 10-inch Bundt®pan.
- For cake, combine cake mix, pudding mix, eggs, sweetened condensed milk and butter in large bowl.
- Beat at medium speed with electric mixer for 2 minutes.
- Fold in brickle chips.
- Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted into center comes out clean.
- Cool in pan 25 minutes.
- Invert onto serving plate.
- Cool completely.
- For glaze, combine frosting and brown sugar in small bowl.
- Stir in milk until blended.
- Drizzle over cake.
- Sprinkle with reserved brickle chips.
Nutrition Facts : Calories 357.3, Fat 15.6, SaturatedFat 6.9, Cholesterol 96.2, Sodium 497.7, Carbohydrate 49.8, Fiber 0.5, Sugar 34.6, Protein 5.2
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.
THE BEST VANILLA CAKE
We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat-all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides, smoothing it out.
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-CARAMEL CAKE
Sweeten up your day with this French Vanilla-Caramel Cake. This crowd-pleasing French Vanilla-Caramel Cake is sure to wow your family and friends!
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 18 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.654 g, Sugar 0 g, Protein 3 g
More about "french vanilla cake food"
10 BEST FRENCH VANILLA CAKE MIX RECIPES - YUMMLY
From yummly.com
FRENCH VANILLA APPLE CAKE RECIPE - FOOD.COM
From food.com
Servings 14-16Total Time 1 hrCategory DessertCalories 563 per serving
- At low speed beat cake mix, eggs, oil and remaining pie filling 30 seconds; increase speed to medium; beat 2 minutes.
- Divide batter between pans; bake 30 minutes or until toothpick comes out clean; cool 15 minutes.
BETTY CROCKER SUPER MOIST FRENCH VANILLA CAKE MIX - 15.25 ...
From amazon.ca
Reviews 1
THE BEST OREO DIRT CAKE - JOYFOODSUNSHINE
From joyfoodsunshine.com
DUNCAN HINES SIGNATURE CAKE MIX, FRENCH VANILLA NUTRITION ...
From fastfoodnutrition.org
FRENCH VANILLA CAKE MIX 432 G - BAKING MIX | MAYRAND
From mayrand.ca
CAKE MIX – FRENCH VANILLA – MISSIONARY DELIVERY
From missionarydelivery.com
10 BEST FRENCH VANILLA CAKE ICING RECIPES | YUMMLY
From yummly.com
FRENCH VANILLA TRIFLE CAKE - COOKING IS MY SPORT
From cookingismysport.com
VANILLA CAKE MIX GRINCH COOKIES - COMPLETERECIPES.COM
From completerecipes.com
NUTRITION FACTS FOR DUNCAN HINES FRENCH VANILLA CAKE ...
From myfooddiary.com
HOW TO IMPROVE A FRENCH VANILLA CAKE MIX? – CUP CAKE JONES
From cupcakejones.net
BEST FRENCH VANILLA CAKE RECIPE FROM SCRATCH ...
From misshomemade.com
DESSERTS WITH VANILLA CAKE MIX - THERESCIPES.INFO
From therecipes.info
SENSATIONAL FRENCH VANILLA CAKE RECIPES FROM SCRATCH ...
From cakedecorist.com
BETTY CROCKER SUPER MOIST FRENCH VANILLA CAKE MIX ...
From fastfoodnutrition.org
VANILLA TRIFLE | DESSERT - THE BEST BLOG RECIPES
From thebestblogrecipes.com
FRENCH VANILLA CAKE RECIPE WITH BUTTERCREAM FROSTING
From ideas.walmart.ca
FRENCH VANILLA CAKE - PINTEREST
From pinterest.ca
FRENCH VANILLA POUND CAKE WITH BUTTERNUT FLAVOR {THE BEST ...
From thebestcakerecipes.com
FRENCH VANILLA FROSTING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS FRENCH VANILLA? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
FRENCH VANILLA SLICE - FOOD TO LOVE
From foodtolove.co.nz
FRENCH VANILLA ANGEL FOOD CAKE GRAIN FREE KETO LOW CARB
From beautyandthefoodie.com
FRENCH VANILLA CAKE - FRONTPORCHPANTRY.COM
From frontporchpantry.com
FRENCH VANILLA CAKE BANANA - RECIPES | COOKS.COM
From cooks.com
FRENCH VANILLA - PINTEREST
From pinterest.com
MY VERY BEST VANILLA CAKE - STAYS MOIST 4 DAYS ...
From recipetineats.com
HOW TO MAKE FRENCH VANILLA CAKE - FAMILYCUISINE.NET
From familycuisine.net
DUNCAN HINES SIGNATURE CAKE MIX, FRENCH VANILLA, 432G ...
From amazon.ca
FRENCH VANILLA CAKE MIX - FRUGIVORE
From frugivore.in
HOW TO MAKE VANILLA PUDDING INTO FRENCH VANILLA? - FOOD52
From food52.com
WINBECKLER'S FRENCH VANILLA SOUR CREAM CAKE
From winbeckler.com
HOW TO MAKE COOKIES FROM FRENCH VANILLA CAKE MIX? – CUP ...
From cupcakejones.net
CAKE MIX VANILLA COOKIES RECIPE | 4 INGREDIENTS ONLY ...
From liveadmaiora.com
FRENCH VANILLA FROSTING - RECIPE | COOKS.COM
From cooks.com
VANILLA TRIFLE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
WHAT'S THE DIFFERENCE BETWEEN VANILLA, WHITE, AND YELLOW …
From myrecipes.com
RECIPE: FRENCH VANILLA CAKE POPS - DUNCAN HINES CANADA®
From duncanhines.ca
10 MOST POPULAR FRENCH CAKES - TASTEATLAS
From tasteatlas.com
AMAZING RECIPES USING FRENCH VANILLA CAKE MIX
From cakedecorist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love