Basic Vanilla Cake 2 Recipes

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SIMPLE LAYER CAKE WITH VANILLA FROSTING



Simple Layer Cake with Vanilla Frosting image

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.

Provided by Martha Stewart

Categories     Cake Recipes

Time 2h

Yield Makes one 8-inch layer cake

Number Of Ingredients 14

1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner's sugar
1/4 teaspoon fine salt
1/4 cup whole milk
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
  • Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
  • Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
  • Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

EASY VANILLA CAKE RECIPE



Easy Vanilla Cake Recipe image

This Easy Vanilla Cake recipe is a classic and comes together in minutes. Even if you've never baked a cake from scratch, you will find this simple and achievable!

Provided by Marcellina

Categories     Cake     Dessert

Time 55m

Number Of Ingredients 8

½ cup unsalted butter ((or 1 stick or 113grams) (softened - see notes))
1 cup castor sugar ((also known as superfine sugar))
2 eggs ((room temperature))
2 cups plain (all purpose) flour ((250 grams))
4 teaspoons baking powder ((check the recommend amount for your brand of baking powder - see notes))
½ cup whole milk ((for a less dense cake - use ⅔ cup milk))
4 teaspoons vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F/180°C.
  • Butter and line the base of an 8inch/20cm round deep cake pan then dust with flour to ensure the cake doesn't stick.
  • Sift together flour, baking powder and salt. I like to sift onto a sheet of baking paper to save washing up.
  • Place all ingredients into the bowl of an electric mixer. Mix on low for 30 seconds.
  • Scrap the bowl with a rubber spatula to make sure all the flour has been incorporated. Be sure to scrape the bottom - sometimes the mixer blade doesn't full incorporate the ingredients at the bottom.
  • Mix again this time on medium speed for 3 minutes. The cake batter should lighten in color and be thick and creamy.
  • Scrape the batter into the prepared pan, tap the pan on the kitchen bench to remove excess air bubbles and place into the oven.
  • Bake for 35-45 minutes. It will be cooked when the cake no longer jiggles, is coming away from the side of the pan, springs back when pressed and a skewer inserted comes out clean.
  • Cool in the pan for 5 minutes before turning out on a wire rack. Flip so that it is up the right way and allow to cool.
  • A simple dusting of powdered sugar is all it needs. Can be served warm or cool. Best eaten with 3 days.

Nutrition Facts : Calories 230 kcal, Carbohydrate 34 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 18 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

EASY VANILLA CAKE



Easy Vanilla Cake image

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

cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

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

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!



My best Vanilla Cake - stays moist 4 days! image

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.

Provided by Nagi

Categories     Cakes

Number Of Ingredients 13

2 cups plain / all purpose flour ((cake flour OK too, Note 1))
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2" cubes (or so))
1 cup milk (, full fat (Note 5))
3 tsp vanilla extract (, the best you can afford (Note 6))
3 tsp vegetable or canola oil ((Note 7))
225g / 2 sticks unsalted butter (, softened)
500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
3 tsp vanilla extract
2 - 4 tbsp milk (, to adjust thickeness)

Steps:

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
  • Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
  • Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
  • With the beater still going, pour the sugar in over 45 seconds.
  • Then beat for 7 minutes on speed 8, or until tripled in volume and white.
  • Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
  • Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
  • Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  • Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  • Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
  • Pour batter into pans.
  • Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
  • Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
  • Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
  • Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
  • Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
  • Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
  • Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

CLASSIC VANILLA CAKE



Classic Vanilla Cake image

The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
  • Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

BASIC VANILLA CAKE



Basic Vanilla Cake image

This simple single-layer vanilla cake has a delicate texture and delectable crumb, but it's the old-fashioned browned-butter glaze that gives it a nutty flavor.

Categories     dessert     Vanilla     cake     Basic     vanilla cake     vanilla cake recipe     basic vanilla cake     simple vanilla cake

Time 55m

Yield 8 servings

Number Of Ingredients 8

1/2 c. (1 stick) unsalted butter, at room temperature, plus more for cake pan
1 1/2 c. sifted cake flour, plus more for cake pan
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1 c. sugar
2 large eggs, at room temperature
1/2 tsp. pure vanilla extract
1/2 c. whole milk

Steps:

  • Preheat oven to 400° F. Lightly coat an 8-inch cake pan with butter and dust with flour. Sift together cake flour, baking powder, and salt into a large mixing bowl.
  • Beat butter into the flour mixture, one heaping 1/4 teaspoonful at a time, using an electric mixer on low speed, until the mixture resembles coarse sand. Beat in sugar, a tablespoon at a time, until the mixture resembles fine damp sand. Beat in eggs one at a time. Increase mixer speed to medium-high and beat vanilla and milk just until blended. (Do not over beat.)
  • Transfer to the prepared pan and bake until a wooden skewer inserted in the center comes out clean, 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes. Then transfer to the rack to cool completely.
  • Ice with Browned-Butter Glaze.

Nutrition Facts : Calories 332 calories

OLD FASHIONED TWO-EGG CAKE



Old Fashioned Two-Egg Cake image

A light and fluffy foolproof cake recipe just like Grandma used to make.

Time 40m

Yield 10

Number Of Ingredients 9

1 1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined. Combine the flour, baking powder, and salt in a bowl. With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts. Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched. Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack. Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.

Nutrition Facts :

EASY VANILLA CAKE RECIPE (VIDEO)



Easy Vanilla Cake Recipe (video) image

Learn how to make the best white or yellow vanilla cake for your next cake or cupcakes!

Provided by tatyanaseverydayfood

Categories     Dessert

Number Of Ingredients 8

1 cup unsalted butter (softened)
1 cup white granulated sugar
2 teaspoons vanilla extract
6 egg whites (or 4 whole eggs)
1 cup milk
2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder

Steps:

  • Preheat the oven to 350F. Prepare the desired cake tins: use this recipe for 2 or 3, 8-inch rounds; 2, 10-inch rounds; 13x17-inch jelly roll pan for a sheet cake; also makes 24 cupcakes. Line pans with parchment paper and line cupcake tin with cups.
  • In a large mixing bowl, beat together the softened butter, sugar and vanilla for a few minutes, until fluffy. Add the egg whites or eggs and beat again until creamy and smooth. Using only egg whites yields a more 'white' cake; using whole eggs will give the cake a soft yellow color. Next, pour in the milk (I recommend using warm milk).
  • NOTE: the batter may look curdled once you add the milk! It is not. This happens because the milk causes the butter particles to clump together. Just continue with the recipe.
  • In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter.
  • Divide the cake batter evenly between prepared pans. Bake in preheated oven for approximately 30 minutes for 3, 8-inch rounds; or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then invert onto cooling rack to cool completely. Frost and fill cake once the cake is completely cooled. IF not using the layers right away, wrap with plastic wrap to avoid drying.

Nutrition Facts : Calories 224 kcal, Carbohydrate 26 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 32 mg, Sodium 206 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

VANILLA CAKE



Vanilla Cake image

Vanilla Cake is a CLASSIC cake recipe made with vanilla extract and topped with buttercream frosting, ready in under 60 minutes!

Provided by Sabrina Snyder

Categories     Dessert

Time 45m

Number Of Ingredients 9

3/4 cup unsalted butter
1 1/3 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup whole milk (, room temperature)
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
Classic Buttercream frosting (, (recipe))

Steps:

  • Preheat the oven to 350 degrees and butter and flour two 8 inch cake pans.
  • Sift together the flour, baking powder and salt then set aside.
  • To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the vanilla then lower the speed to low. Add the flour mixture and milk, alternating a little of each at a time.
  • Pour into the cake pans evenly and baked for 25-30 minutes until a toothpick comes out clean.
  • Once cakes are cooled frost them with your buttercream frosting.

Nutrition Facts : Calories 461 kcal, Carbohydrate 67 g, Protein 4 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 193 mg, Sugar 47 g, ServingSize 1 serving

CLASSIC TWO EGG VANILLA POUND CAKE



Classic Two Egg Vanilla Pound Cake image

This vanilla pound cake recipe is made with 2 eggs and baked in a loaf cake pan. A fabulous pound cake that you can top with berries or fruit sauce.

Provided by Diana Rattray

Categories     Dessert     Cakes     Cake

Time 1h45m

Number Of Ingredients 8

2/3 cup butter (room temperature-a temperature of 65 F to 68 F is ideal)
1 1/2 cups granulated sugar
2 eggs (room temperature)
2 cups all-purpose flour (divided)
3/4 teaspoon baking powder
3/4 teaspoon salt
2/3 cup whole milk
1 teaspoon pure vanilla extract

Steps:

  • Gather the ingredients.
  • Preheat the oven to 325 F. Grease and flour a 9 x 5 x 3-inch loaf pan.
  • Cut the butter into several smaller pieces.
  • Put the butter pieces and sugar in a large mixing bowl. With an electric mixer on medium-high speed, cream the butter and sugar for about 5 to 7 minutes, until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • In a separate bowl, combine the flour, baking powder, and salt; whisk or stir to blend thoroughly. Set aside.
  • In a 1 cup measure, combine the 2/3 cup of milk and the vanilla. Set aside.
  • Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended.
  • Add half of the milk and blend well.
  • Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat just until blended.
  • Scrape the batter into the prepared loaf pan and spread evenly.
  • Bake for about 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Serve and enjoy.

Nutrition Facts : Calories 427 kcal, Carbohydrate 63 g, Cholesterol 89 mg, Fiber 1 g, Protein 6 g, SaturatedFat 11 g, Sodium 394 mg, Sugar 39 g, Fat 18 g, ServingSize 1 cake (8 servings), UnsaturatedFat 0 g

BASIC VANILLA CAKE 2



Basic Vanilla Cake 2 image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield two 9-inch cakes

Number Of Ingredients 9

Nonstick cooking spray
3 cups cake flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon fine salt
2 1/2 cups sugar
3 sticks unsalted butter, at room temperature
3/4 cup milk, at room temperature
1 tablespoon pure vanilla extract
4 large eggs, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and dust with flour.
  • Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and pulse a few times to combine evenly. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
  • Whisk the milk, vanilla and eggs together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick or small skewer inserted in the center comes out clean, about 35 minutes.
  • Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a plate. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing.)

BASIC VANILLA CAKE



Basic vanilla cake image

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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5/5


THE MOST BASIC CAKE RECIPE EVER | EAT THIS NOT THAT
2020-04-17 This basic vanilla cake recipe is so easy to throw together, you may not want to buy the boxed stuff from the supermarket anymore. Save yourself a trip to the grocery store and throw together this basic cake recipe when it's time to celebrate someone's birthday. Here is an easy step-by-step tutorial for you to follow! Ingredients . For the cake. 2 eggs 1 cup milk 1/3 cup canola or vegetable ...
From eatthis.com
3.2/5 (82)
Category Dessert


BEST VANILLA CAKE RECIPE - THE SEASONED MOM
2021-08-31 Always a favorite with my kids, this easy vanilla cake recipe will soon become a staple in your dessert repertoire, too! Sift together the dry ingredients. Mix the batter. Transfer the batter to a 9 x 13-inch baking pan. Bake the cake in a 350° F oven for about 30 minutes. Cool completely before frosting. The Frosting. I use the same American vanilla buttercream frosting that my mother-in-law ...
From theseasonedmom.com
Cuisine American
Total Time 2 hrs 50 mins
Category Dessert
Calories 426 per serving


HOW TO MAKE A BASIC VANILLA CAKE (2 WAYS) | MYFOODBOOK
2020-09-10 Line base and sides with baking paper, extending paper 3cm above pan edges. 2. To make cake, beat Fairy margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage. 3. Add milk and sifted flour, in two batches, folding until combined.
From myfoodbook.com.au
4.8/5 (4)
Estimated Reading Time 3 mins


BASIC VANILLA CAKE 2 RECIPE
Basic Vanilla Cake 2 Recipe . Crecipe.com deliver fine selection of quality Basic Vanilla Cake 2 Recipe, recipes equipped with ratings, reviews and mixing tips. Get one of our Basic Vanilla Cake 2 Recipe. ###Užijte si objevování nových porkrmů a jídel z nejelpších### Basic Vanilla Cake 2 Recipe ###receptů z čech i ze světa. Dobrou ...
From crecipe.com


2 MIN MUG CAKE | MUG CAKE EASY AND QUICK| MUG …
For more updates Follow.Instagram:https://www.instagram.com/cook_basic/Facebook: https://www.facebook.com/Cook-Basic-106377178491559/ An easy way of cooking ...
From youtube.com


12 INCH VANILLA CAKE RECIPES
THE BEST VANILLA CAKE RECIPE (EASY AND VERSATILE!) - THE ... 2018-03-17 · Vanilla Cake. Preheat the oven to 325°F / 165°C. Line the bottom of two 8 inch pans with parchment paper, and butter and flour the sides. Set aside. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch … From theflavorbender.com 4.9/5 (38) Total Time 55 mins Category Cakes ...
From tfrecipes.com


BASIC VANILLA CAKE 2 RECIPES
Basic Vanilla Cake 2 Recipes CLASSIC VANILLA CAKE. The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy. Provided by Food Network Kitchen. Categories dessert. Time 3h20m. Yield 12 servings ...
From tfrecipes.com


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