BEST VANILLA CAKE
With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans and conversions.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
- Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
VANILLA DAMSON/PLUM CAKE
This fruity cake is sooooo good! It is full of summer flavour and has a great airy, cakey texture. I was very, very happy with this recipe from German chef Tim Mälzer and will now use this as a base for all my fruit cakes. Feel free to use other fruits, but keep in mind that some might be too juicy for the cake. I hope youll enjoy this cake as much as we did! I served this with a soy whipped cream and it was so good!
Provided by Lalaloula
Categories Dessert
Time 1h
Yield 1 10 inch cake
Number Of Ingredients 12
Steps:
- Combine eggs, sugars and salt in a big bowl. With your electric mixer cream this for 8 minutes. Do not skip this step, it is important to cream for at least 8 minutes!
- Stir in oil, pudding and vanilla extract.
- In a second bowl combine flour, starch and baking powder. Fold into the wet ingredients.
- Pour dough into a greased 10 inch spring-form pan. This will look a little skimpy, but the dough will double during baking.
- Arrange the quartered damsons on top of the dough in concentric circles. Sprinkle with the crushed cookies.
- Bake in the pre-heated oven at 160°C/320°F on the second lowest rack for 40 minutes or until a toothpick inserted in the centre comes out clean.
- Serve with whipped cream or ice-cream. :).
Nutrition Facts : Calories 1986.7, Fat 52.5, SaturatedFat 11.8, Cholesterol 390, Sodium 1774, Carbohydrate 337.5, Fiber 15.4, Sugar 130.8, Protein 45.1
VANILLA WACKY CAKE
The "wacky" in the title refers to breaking all the rules of baking. Born out of necessity during the Great Depression, this cake swaps out the expected milk, butter and eggs-which were expensive and hard to find at the time-for water, oil and vinegar. And, yet, through some smart kitchen science, the cake still comes out fluffy, light and not a bit dry. You can mix up the batter right in the baking pan (no bowl required!) with ingredients you probably already have in your pantry. This is a vintage hack that feels like a new classic.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
- Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
- Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
DAMSON TART
Make and share this Damson Tart recipe from Food.com.
Provided by foodgroupe
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place flour, butter & salt into a large bowl. Rub butter into flour with fingertips to resemble FINE breadcrumbs. (work quickly before butter becomes soft).
- Add water to mixture using a COLD knife, stir until dough binds together. Add more water (teaspoon at a time) if dough seems to dry.
- Wrap dough in plastic wrap and chill 15 to 30 minutes.
- For Filling :.
- 1 1/2 pounds Damson Plums.
- 4 oz sugar.
- Directions:.
- Half fill large baking bowl with plums. Sprinkle with sugar. Put rest of plums on top making higher in center.
- Roll or pat out chilled pastry dough larger than circumference of baking bowl. Trim to fit bowl. Press dough around bowl to seal in juices. Use remaining dough to make a trim to go around bowl and place over the dough covering the fruit. Cut several vent holes in top of dough.
- Brush lightly with water. Sprinkle sugar on top of pastry.
- Bake at 400 degree F. in preheated oven for approximately 1 hour.
Nutrition Facts : Calories 136.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 93.8, Carbohydrate 14.4, Fiber 0.5, Sugar 0.1, Protein 2
PLUM CAKE
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
- Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
- Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g
GERMAN PLUM CAKE
This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.
Provided by Sackville
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
- Mix the flour and baking powder and add that into the mixture.
- Grease the base of a round baking pan and spread the dough over the pan.
- Liberally spread plums over the dough.
- To make the optional topping, cream the butter, add flour, sugar and cinnamon.
- Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
- Be careful not to let the bottom burn!
- Serve with lots of freshly-made whipped cream.
- If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
VANILLA CAKE
Classic vanilla cake recipe - made completely from scratch.
Provided by Mary
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.
- Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.
- Combine flour, baking powder, and salt together in another bowl. Alternate mixing flour mixture and buttermilk gently into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined but avoid overmixing. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until the surface springs back to the touch and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs but no wet batter, 30 to 35 minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 75.9 mg, Fat 19 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 6.2 g, Sodium 229.9 mg, Sugar 26.5 g
More about "vanilla damsonplum cake recipes"
EASY PLUM CAKE » LITTLE VIENNA
From lilvienna.com
Estimated Reading Time 6 mins
BASIC VANILLA CAKE (8 INCH SINGLE LAYER) | WHOLESOME …
From wholesomepatisserie.com
Ratings 32Calories 532 per servingCategory Dessert
MY VERY BEST VANILLA CAKE - STAYS MOIST 4 DAYS! | RECIPETIN …
From recipetineats.com
PLUM UPSIDE-DOWN CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 3 minsCategory Dessert
THE BOMB VANILLA CAKE RECIPE FROM-SCRATCH! ((SO FLUFFY!))
From youtube.com
OLD-FASHIONED DAMSON PLUM PIE - THE SEASONED MOM
From theseasonedmom.com
DAMSON PLUM CRUMBLE CAKE RECIPE - COOK.ME RECIPES
From cook.me
TRADITIONAL GERMAN DAMSON PLUM CAKE TRAY BAKE
From baketotheroots.de
QUICK & EASY CLASSIC GERMAN (DAMSON) PLUM STREUSEL CAKE
From baketotheroots.de
GERMAN DAMSON PLUM CAKE RECIPE - COOK.ME RECIPES
From cook.me
EASIEST VANILLA CAKE RECIPE | BON APPéTIT
From bonappetit.com
VEGAN VANILLA CAKE RECIPE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
BANANA PUDDING CUPCAKES (CAKE MIX RECIPE) - MY CAKE SCHOOL
From mycakeschool.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love