Classic Vanilla Cake
Classic Vanilla Cake is a side dish that serves 12. One portion of this dish contains approximately 7g of protein, 43g of fat, and a total of 763 calories. For 84 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. This recipe from Foodnetwork requires baking powder, unsalted butter, eggs, and flour. 663 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so awesome. Users who liked this recipe also liked Classic Vanilla Layer Cake With Vanilla Mascarpone Frosting & R, Healthy Gluten-Free Vanilla Bean Cake with a Classic Vanilla Bean Frosting , and Classic Vanilla Layer Cake.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 100 minutes
Ingredients:
1 teaspoon baking powder
3 1/4 cups confectioners' sugar
5 large eggs, at room temperature
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
2 cups granulated sugar
1/4 cup milk
1 cup milk
Pinch fine salt
1 teaspoon fine salt
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
1 tablespoon pure vanilla extract
2 teaspoons pure vanilla extract
1/2 cup vegetable oil
Equipment:
oven
whisk
bowl
hand mixer
spatula
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Whisk together the flour, baking powder and salt in a medium bowl; set aside.
3. 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.
4. 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.
5. 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.
6. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
7. 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.
8. 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
1. 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.
Nutrition Information:
covered percent of daily need
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