Cafe Vanilla Recipes

EASY VANILLA CAKE

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.

FRENCH VANILLA CAFE MIX

Steps:

• Measure all of the ingredients in a clean dry bowl.
• Use a fork or a whisk to combine everything together, so it's all evenly distributed.
• Transfer the mixture to a pretty jar, resealable container, or a zip lock bag.
• Store on the pantry shelf.
• This makes a good gift, especially in the winter time.

CAFE VANILLA

Steps:

• Pour milk into a sauce pan.
• Slice the vanilla bean lengthwise and add to milk.
• Add brown sugar to milk.
• Bring milk to a boil, stiring to make sure milk does not burn.
• Remove from heat and let stand a few minutes.
• Remove vanilla bean and add milk to blender. Blend on high for roughly 30 seconds or untill frothy.
• Add to hot coffee and sprinkle with cinnamon.

CAFE VANILLA OR CAFE VANILLA CARAMEL

Steps:

• Place coffee crystals in processor and process on high until powdery.
• In mixing bowl combine all ingredients and blend on low to medium speed until well combined.
• To prepare place 4 tsp of mix in a mug and add 8oz hot water, stirring quickly.
• If you make the cafe vanilla version you might want to add about 1/8-1/4 tsp vanilla to each cup of prepared coffee.

CLASSIC VANILLA CAKE

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.

VANILLA CHEESECAKE

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

CUPCAKE CAFE VANILLA CAKE

Steps:

• Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
• Cream butter and sugar together; beat in yolks; add vanilla and set aside.
• Sift dry ingredients together.
• Beat egg whites to soft peaks.
• Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
• Fold in the egg whites.
• Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.