Golden Vanilla Cake Recipes

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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

GOLDEN VANILLA WACKY CAKE



Golden Vanilla Wacky Cake image

Make and share this Golden Vanilla Wacky Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon white vinegar

Steps:

  • Preheat oven to 350°; spray an 8-inch square metal baking pan with nonstick cooking spray.
  • In a large bowl, whisk together flour, sugar, baking soda, and salt.
  • Add in milk, oil, and vanilla to the flour mixture and stir until just blended.
  • Whisk in vinegar until just blended.
  • Immediately pour batter into pan.
  • Bake for 25-30 minutes or until a pick comes out clean.
  • Let cool completely in pan on a wire rack.
  • Can eat as is, or dust with powdered sugar or top with frosting.

GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR



Golden Vanilla Pound Cake - King Arthur Flour image

I received an email today from King Arthur Flour and this recipe was featured. You can refer to the www.kingarthurflour.com website: This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze drizzled on top before baking, which gives the cake a crackly-crunchy top crust.

Provided by senseicheryl

Categories     Dessert

Time 1h15m

Yield 9 inch pan, 18 serving(s)

Number Of Ingredients 14

3/4 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 (3 ounce) package cream cheese, at room temperature
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
1 3/4 cups flour, King Arthur Unbleached All-Purpose Flour
2 tablespoons flour, King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon water

Steps:

  • Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
  • In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
  • Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
  • Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
  • To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
  • Drizzle the topping over the batter.
  • Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
  • Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.

Nutrition Facts : Calories 236.2, Fat 12.1, SaturatedFat 7.2, Cholesterol 87.7, Sodium 119.8, Carbohydrate 28.4, Fiber 0.3, Sugar 18.3, Protein 3.5

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