VERSATILE VANILLA CAKE
Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate and Lemon cake recipes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
- Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
Nutrition Facts : Calories 413 g, Fat 18 g, Protein 6 g
ORANGE VANILLA BEAN ANGEL FOOD CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
- Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
- In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
- Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
- Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
- Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.
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-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING
This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion. The recipe can easily be adjusted to suit any party need: Make this single layer cake for birthdays, bake it as a sheet cake for backyard barbecues, or as a double-layer cake for even bigger celebrations.
Provided by Katherine Sacks
Categories #CAKEWEEK Cake Buttermilk Bake Wedding Raspberry Orange Cream Cheese Dessert Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) cake
Number Of Ingredients 26
Steps:
- Bake the Buttermilk Cake:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pan with nonstick spray and line bottom with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Using an electric mixer on medium-high speed, beat butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add egg yolks in 2 additions, scraping down bowl after each. Beat in vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
- Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
- Make the Vanilla Syrup:
- Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
- Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
- Assemble the cake:
- Run a knife around sides of cooled cake and invert onto a wire rack; remove parchment.
- Spread 1 Tbsp. frosting in the center of a platter. Place cake, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake; reserve remaining syrup for another use. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Chill 30 minutes to let frosting set. Frost top and sides, swirling decoratively; reserve remaining frosting for another use.
- Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with 3 oz. raspberries and edible flowers, if using. Serve remaining 3 oz. raspberries alongside.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
VERSATILE VANILLA CAKE - EVERYDAY FOOD
I just got this month's Everyday Food mag in the mail, and I am afraid of losing it for fear of not having this recipe! This is the Versatile Vanilla Cake. The recipe can be tweaked to be chocolate or lemon! I am going to post all three independently. They are all called "Versatile (Vanilla, Lemon, Chocolate) Cake - Everyday Food". I have not made this yet, however it sounds AMAZING none the less! There is also a recipe that I posted for the Whipped Frosting that goes along with these cake recipes! You can find the lemon variation on the same recipe.
Provided by bcfossett
Categories Dessert
Time 1h
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
- Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).
Nutrition Facts : Calories 363.4, Fat 17.7, SaturatedFat 10.5, Cholesterol 129.2, Sodium 299.2, Carbohydrate 46.2, Fiber 0.7, Sugar 26.2, Protein 5.2
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