VANILLA RING CAKE
Yes, the amount is correct-you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.
Nutrition Facts : Calories 466 calories, Fat 18g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 132mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE AND VANILLA CHECKERED FLAG CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the vanilla and chocolate cakes: Preheat the oven to 350 degrees F. Prepare four 9-inch cake pans with the nonstick cooking spray and dust with flour.
- In a stand mixer fitted with a whisk attachment, add the granulated sugar and butter and cream together until combined, about 2 minutes. Add the eggs one at a time, beating to incorporate them. Add the baking powder, salt and 1 cup of the flour and continue to beat. Add the milk and remaining 2 cups flour, alternating back and forth. And the vanilla extract and beat for 1 more minute. Pour half of the batter into 2 of the prepared cake pans, reserving half to make into chocolate cake batter.
- To make the chocolate batter, add the cocoa and hot water to a small bowl and mix to make a paste. Combine the chocolate paste with the remaining cake batter and mix until evenly combined. Pour the chocolate cake batter into the remaining 2 cake pans.
- Place all 4 cake pans in the oven and bake until a toothpick inserted in the center of each comes out clean, 30 to 35 minutes. Let cool on a wire baking rack for 30 minutes.
- For the vanilla frosting: In the bowl of a stand mixer fitted with a whisk attachment, add the confectioners' sugar and butter and mix on low speed for 1 minute until combined, then increase the speed to medium and beat until fluffy, another 3 minutes. Add the heavy cream and vanilla bean seeds and continue to beat for 1 more minute. Set aside.
- To assemble checkerboard cake: To each cake, using a 5.5-inch round cookie cutter, cut out 1 ring, place a 2.5-inch round cookie cutter on the inside of the 5.5-inch ring to cut out a 2nd round. Repeat with the other 3 cakes. (This will give you 2 rings and 1 round per cake)
- For the first layer: Place the largest yellow cake ring on your desired cake plate, place the second largest chocolate cake ring inside of the yellow cake ring, then place the smallest yellow cake round inside of the chocolate cake ring. Spread an even layer of vanilla frosting on top.
- For the second layer: Place the largest chocolate cake ring on top of the first frosted layer of cake, place the second largest yellow cake ring inside of the of the chocolate ring, then place the smallest chocolate round inside of the yellow cake ring. Spread an even layer of vanilla frosting on top.
- For the third and fourth layers, repeat the steps for the first 2 layers. Finish the top of the cake with an even layer of frosting, leaving the sides of the cake untouched.
GIANT VANILLA DONUT CAKE
There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't want a giant donut for their birthday, amirite?
Provided by Vicky Graham
Categories Small Plates Dessert Kid-Friendly Birthday Vanilla Cake
Yield Makes 1 (23 cm/9 in) cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
- Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
- Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
- Place the mixture into the cake tin and bake in the oven for 25-30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
- Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
- Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
- To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
- Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
- Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it-you don't want it to begin to set before you've finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
- While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
- Let the icing set before slicing up to serve!
EASY LEMON BUNDT CAKE RECIPE
This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. It's topped with a homemade lemon glaze to make this a perfect dessert for spring!
Provided by Michelle
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
- Add granulated sugar and lemon zest to the butter and mix until it is well combined.
- Add in the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
- Mix lemon juice, milk and vanilla extract together.
- Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
- Add in sour cream and mix until just combined.
- Grease your bundt cake pan well and pour the batter evenly into the pan.
- Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
- Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
- Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
- Allow the icing to set, about 5 minutes, before serving.
- Enjoy!
VANILLA RING CAKE
I found this Bundt (or ring) cake recipe in a 'Taste Of Home' recipe cards booklet (I must tell you, this is a pretty sweet cake and has a lot of vanilla; but it is a cake, after all!). *This cake could probably just as easily be a lemon cake by substituting lemon extract for the vanilla. **To make a substitute for the...
Provided by Kimberly Kay
Categories Cakes
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 F.
- 2. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes; add eggs, one at a time, beating well after each addition; beat in vanilla.
- 3. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with the buttermilk, beating well after each addition; pour into a greased and floured 10-inch fluted tube pan (I just used cooking spray).
- 4. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean; cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- 5. For the drizzle: Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.
VANILLA RING CAKE
Make and share this Vanilla Ring Cake recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into a greased and floured 10-inch fluted tub pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Combine the confectioners sugar and 1/2 teaspoon vanilla. Add the milk, up to the 2 tablespoons, to make a drizzle. Drizzle over the cake.
Nutrition Facts : Calories 473.7, Fat 19.3, SaturatedFat 5, Cholesterol 71.7, Sodium 129.7, Carbohydrate 68.8, Fiber 0.8, Sugar 44.6, Protein 6.1
MANGO-ORANGE-VANILLA ICE CREAM CAKE
Layering mango ice cream with vanilla and orange in this ice cream cake brings big tropical vibes to a classic flavor combination. The assembly is super simple, but leave plenty of time for freezing as you build it to keep defined layers.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 18 to 20 slices of ice cream cake
Number Of Ingredients 6
Steps:
- Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
- Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
- Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
- Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
- Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour.
- Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.
VANILLA CUSTARD CAKE
Steps:
- Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*
Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 124 mg, Sodium 306 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 11 g, ServingSize 1 serving
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
CHECKERBOARD BIRTHDAY CAKE
Although this cake from our Test Kitchen does take some time to prepare, no special pan is needed. The different batters are simply added in rings in three 9-inch round pans.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Grease three 9-in. round baking pans; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 2-1/2 cups of cake flour, baking powder and salt; add to the creamed mixture alternately with milk. , Divide batter into thirds. To one portion, fold in melted chocolate and vanilla. To second portion, fold in 1/4 cup flour, almond extract and 3-4 drops red food coloring. To third portion, fold in lemon extract, 3-4 drops yellow food coloring and remaining flour., Spoon a ring of chocolate batter around edge of one prepared pan; spoon a ring of pink batter inside chocolate ring and fill center with yellow batter. Spoon a ring of yellow batter around edge of second pan; add a chocolate middle ring and a pink center. Spoon a ring of pink batter around edge of third pan; add a yellow middle ring and chocolate center., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter and 2 cups confectioners' sugar until light and fluffy. Beat in melted chocolate until smooth. Add milk and vanilla. Beat in enough of the remaining confectioners' sugar until frosting achieves spreading consistency. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 625 calories, Fat 24g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 316mg sodium, Carbohydrate 98g carbohydrate (74g sugars, Fiber 2g fiber), Protein 6g protein.
BASIC VANILLA CAKE
Makes yummy traditional style cakes, easily adaptable.
Provided by jambubble
Time 25m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 195C/fan 175C/gas 3.5
- Cream the butter and sugar together until it becomes a pale yellow/white colour.
- Sift in the flour and baking powder. Then add the eggs and vanilla essence. Fold together until it is all combined.
- Place the mixture in to greased tins or cupcake cases.
- Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.
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