VANILLA BUTTER CAKE
Provided by Dan Langan
Categories dessert
Time 1h10m
Yield Three 8-inch cakes
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
- Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
- Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
- Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.
- Divide the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it, 25 to 30 minutes.
- Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.
VANILLA BUTTER CAKE
I found this recipe on the website cakecentral.com. They referred to it as Yellow Butter Cake from the Mermaid Bakery, but since I have no way of knowing for sure which Mermaid Bakery this came from,(there was no Mermaid Bakery when I goggled it, but a couple different variations- like mermaids bakery, little mermaid bakery, etc), so I left it out of the title :) A great from scratch version of a basic box cake- but here you can actually pronounce the ingredients! Unlike most yellow cake box mixes! The possibilities are endless for this one!! *** Note: all ingredients should be room temp- yes, it does make a difference!
Provided by kda949
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Add one Tablespoon vinegar to a one cup measuring cup and fill with milk to measure one cup (that explains the almost one cup milk!).
- Grease and flour pans (9X13, 3=8″, 2=9″, or 1=10″).
- Cream butter and sugar together until fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each.
- Mix the vanilla into the milk and set aside.
- Mix the flour, baking powder and salt together in a separate bowl.
- Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
- Divide batter into prepared pans.
- Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean.
- Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.
Nutrition Facts : Calories 591.7, Fat 25.8, SaturatedFat 15.4, Cholesterol 154, Sodium 360.2, Carbohydrate 83.4, Fiber 1.2, Sugar 50.2, Protein 7.8
BUTTER VANILLA CAKE
This recipe came from Southern Living Magazine. It's easy to make and uses ingredients that most of us have in our kitchen. It's delicious plain or with fruit, ice cream or whatever your imagination can create! (Time includes prep and baking, but not cooling time.)
Provided by Junebug
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter at medium speed until creamy.
- Gradually add sugar until light and fluffy.
- Add eggs, one at a time just until they are well blended.
- Add flour, baking powder and salt to butter mixture alternately with half & half. Begin and end with the flour mixture. Beat each addition at low speed just until blended.
- Mix in vanilla.
- Pour into a greased and floured 12 cup bundt pan.
- Bake at 325 degrees for an hour or an hour and 10 minutes, until toothpick inserted in cake comes out clean.
- Cool in pan on wire rack for 15 minutes.
- Remove cake from pan and put on wire rack until cool, about 30 minutes.
Nutrition Facts : Calories 464.2, Fat 19.5, SaturatedFat 11.5, Cholesterol 134.4, Sodium 223.8, Carbohydrate 66.6, Fiber 0.8, Sugar 42, Protein 6.5
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
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