Twinkling Good Vanilla Snack Cakes Recipes

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VANILLA SNACK CAKES



Vanilla Snack Cakes image

Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake snacks, made with real, unprocessed dairy and eggs and whole-grain flours, won't last nearly as long as preservative-laden Twinkies, but you will almost certainly gobble them up in no time at all.

Provided by Lara Ferroni

Categories     Dessert     Bake     Kid-Friendly     Back to School     Vanilla     Honey     snack     snack week     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 large snack cakes

Number Of Ingredients 12

3/4 cup (90 grams) white spelt or all-purpose flour
1/4 cup (30 grams) ground millet or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/3 cup (66 grams) cane sugar
2 tablespoons honey
1/4 cup (2 ounces) water
2 tablespoons safflower oil
4 egg yolks
1 teaspoon vanilla extract
1 batch (about 1 cup) Snack Cake Crème

Steps:

  • Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
  • Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
  • In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
  • In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
  • Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
  • To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
  • To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
  • Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.

THE BEST VANILLA CAKE



The Best Vanilla Cake image

We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat-all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 18

Nonstick baking spray
3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
1 tablespoon pure vanilla paste or extract
3 large eggs, at room temperature
2 large egg yolks, at room temperature
2 cups buttermilk, well-shaken
6 sticks (1 1/2 pounds) unsalted butter, at room temperature
4 cups confectioners' sugar
1/3 cup heavy cream
1 tablespoon pure vanilla paste or extract
1/2 teaspoon kosher salt

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.

AGAVE VANILLA SNACK CAKE



Agave Vanilla Snack Cake image

This recipe was published in the April 2010 Family Circle. So I will put it here for safe keeping :)

Provided by Miss_Elaine

Categories     Dessert

Time 55m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 11

3 1/2 cups flour
3 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups agave syrup
4 eggs
2 teaspoons vanilla
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter
6 tablespoons agave syrup

Steps:

  • Heat oven to 325 and coat a 9x13 pan with non-stick spray. Whisk together flour, powder, and salt.
  • With the mixer on medium speed, beat butter and agave syrup until light and fluffy. Add eggs one at a time. Beat in vanilla.
  • On low, beat in flour mixture alternately with milk. Pour into prepared pan.
  • Bake at 325 for 45 min, or until tests clean. Cool completely.
  • Prepare frosting by beating together last 3 ingredients until smooth. Spread on cooled cake.

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