Vanilla Cake The Cake Boss Food

VANILLA CAKE | THE CAKE BOSS

Steps:

• Preheat oven to 350 degrees F
• Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper
• Grease the paper and the sides of the pan well
• In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute
• Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy
• Don't overbeat
• Pour batter into the prepared baking pan(s)
• Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean
• (A single rectangular pan will take longer to bake than two round ones
• ) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper
• Let cool completely before covering with frosting

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.

VANILLA WACKY CAKE

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.

THE CAKE BOSS' VANILLA CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s). Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.

CAKE BOSS SPONGE CAKE RECIPE

Steps:

• 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
• 2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
• 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
• 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
• 5. Pour into two greased and floured 8" round cake pans.
• 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
• Hint: Cakes are close to being done when you start to smell them.