No Cholesterol French Vanilla Cake Recipes

MOIST FRENCH VANILLA CAKE FROM SCRATCH

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour two 8" round cake pans and set aside.
• In a bowl, combine the flour, baking powder, salt and small package of dry instant french vanilla pudding. Whisk well and set aside.
• In another bowl, add the french vanilla coffee creamer, milk, oil and french vanilla (or regular vanilla) extract. Whisk well and set aside.
• In a large mixing bowl, add the room temperature butter and mix on medium until smooth. Add in the sugar and mix on medium and then on medium high for several minutes until light and fluffy.
• Add in the eggs one at a time and mix on medium just until combined. Only mix until the egg is just incorporated. Try not to over mix. If your eggs are super cold, your batter may look a little curdled at this point, but just keep going.
• Scrape down the sides of the bowl and mix again on medium, just until everything is incorporated.
• Alternately add in the flour mixture and the liquid mixture. Starting and ending with the flour mixture. (Add in 1/3 of the flour mixture and mix on medium just until combined. Add in 1/2 the liquid mixture, mixing only until combined. Add in another 1/3 of the flour mixture, mixing only until combined. Add in the last of the liquid mixture, mixing only until combined, then the last of the flour mixture and mix until combined.)
• Scrape down the sides of the bowl and mix again until well combined. You only want to mix until well combined, which is about 15 seconds. Mixing for several minutes is too long for a scratch cake.
• Divide batter into the prepared pans. Batter will be quite thick so just spread it around evenly in your pans.
• Bake at 325 degrees for approximately 55 - 60 minutes. The cake will be a little darker than the normal golden brown. Insert a toothpick somewhere in the middle and a few moist crumbs should stick to the toothpick.
• Remove from the oven and cool in the pan on a wire rack for about 20 minutes, then turn out onto a rack and cool completely before adding buttercream.
• In a small bowl, add the milk and the two tablespoons of dry french vanilla pudding mix. Whisk well and set aside.
• In a large mixing bowl, cream the butter well for a minute or two on medium/low to medium speed.
• Add in three cups of confectioner's sugar and the salt and mix on low until incorporated and then medium until well mixed.
• Add one tablespoon of french vanilla creamer and mix on low, then medium until incorporated.
• Add the last four cups of confectioner's sugar and mix on low until incorporated and then medium until well mixed.
• Add in the milk and pudding mixture plus the vanilla extract and mix on low until incorporated, then on medium until well mixed.
• Check the consistency. If it's too thick, add another tablespoon of the french vanilla coffee creamer and mix again. You may need to add more cream, or milk to get the correct spreading consistency.
• Once you reach the consistency desired, beat on medium speed for a couple minutes until fluffy, then spread onto cake.

NO CHOLESTEROL FRENCH VANILLA CAKE

Steps:

• Preheat oven to 350°F Grease only the bottom of two eight-inch pans.
• Beat cake mix, water, oil, and egg whites/product in a large bowl on LOW speed for 2 minutes or stir 3 minutes by hand. Do not overbeat.
• Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in pan. Cool completely before frosting.

NO-CHOLESTEROL CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In medium bowl, toss carrots and raisins with 1/3 cup cake mix to coat. In large bowl, beat remaining cake mix, cinnamon, water, egg product, applesauce and oil with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot mixture until blended. Pour batter into pan; spread evenly.
• Bake 33 to 38 minutes or until center of cake feels firm or toothpick inserted in center comes out clean. Cool cake in pan on cooling rack at least 1 hour.
• Reserve 1/2 cup of the frosting. Spread remaining frosting over top of cake. Spoon 1/4 cup of the reserved frosting into small resealable freezer plastic bag; spoon remaining frosting into second bag. Add red and yellow food colors to one bag; add green food color to other bag. Seal bags; squeeze bags to tint frosting evenly.
• Pull tip of knife through frosting on top of the cake to score 16 serving pieces (4 rows by 4 rows). Cut 1/8-inch tip off 1 bottom corner of bag with orange frosting. Diagonally on each scored cake piece, pipe a carrot by squeezing frosting in a thick line, letting up on pressure at end to draw to a point. Cut off tiny corner of bag with green frosting. At top of each carrot, pipe loops of green frosting for carrot tops. Refrigerate until frosting is firm before serving, about 30 minutes. Store loosely covered in refrigerator.

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.