Snow White Vanilla Cake Recipe 415 Food

BASIC VANILLA CAKE

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

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.

SNOW WHITE VANILLA CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Prepare three (3) 8-inch round cake pans by spraying with non-stick spray or greasing the pans; then place parchment round in the bottom of the pan and spray or grease that as well. In the bowl of stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Meanwhile, whisk together flour, salt and baking powder in large bowl. To make cake batter, add flour mixture and ice water to creamed butter, alternating between wet and dry ingredients and beating after each addition After everything is well mixed, add vanilla and almond extracts, mix again to incorporate, and then fold in beaten egg whites until the batter is smooth. Divide evenly between the prepared pans, smooth top of batter, and bake for approximately 30 minutes or until a toothpick inserted into center comes out clean. Cool cakes completely on cooling racks, then remove from baking pans and discard parchment. Cakes can be prepared ahead of time - kept well-wrapped they can be refrigerated for 2 days or frozen for 1 week. Buttercream Frosting: In the bowl of stand mixer, cream butter until smooth, then turn to low and add powdered sugar in two additions. Beat on low until incorporated, then beat on medium speed until frosting is smooth. (Sifting your powdered sugar ahead of time helps to get smooth frosting.) Add salt, vanilla extract, and milk, and beat until smooth again. If the frosting is thick enough for you, add any coloring you like; use immediately or refrigerate tightly sealed. To make frosting thicker, add an additional 1/2-1 cup powdered sugar. To make frosting thinner, add an additional 1 to 2 tablespoons milk.

SNOW WHITE CAKE

Steps:

• 1. Preheat the oven to 350ºF. Grease and flour three 9-inch round cake pans. Sift cake flour, baking powder and salt together into a medium bowl. Combine butter, 1 1/2 cups granulated sugar and marzipan in a large bowl. Beat with an electric mixer set at medium speed until fluffy. Beat in 1 teaspoon almond extract and vanilla extract. Add flour mixture alternately with milk, beating continually. Beat until well mixed. Fold in the beaten egg whites. Pour equal portions of batter into prepared cake pans. Bake layers until a toothpick inserted in the center of each layer comes out clean, about 25 minutes. Transfer cake pans to wire racks. Let stand to cool for 10 minutes. Turn the layers onto wire racks to cool completely. Mix frosting and whipped topping in a large bowl. Stir in remaining almond extract. Spread between layers and over top and sides of cake.

VANILLA SNOWFLAKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
• Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.
• Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.

SILVER WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
• In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

EASY VANILLA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
• Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
• Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
• Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden - a skewer inserted into the middle should come out clean.
• Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
• Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
• For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.