The Most AMAZING Vanilla Cake Recipe
Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!
RECIPE:
Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!
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Caramel Cake: Yellow Chiffon, Caramel Icing & Italian Buttercream Roses | Cooking with Kurt
Learn how to make this popular design of a Caramel Cake - it's an 8 yellow chiffon cake, covered with shiny caramel icing, and decorated with Italian meringue buttercream roses, leaves, and elaborate borders. The moist velvety texture of this cake and elaborate design make it perfect for celebrations and family gatherings! Enjoy!
RECIPE:
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Ingredients:
Yellow Chiffon Cake:
Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/2 cup granulated sugar [100 g]
1 1/2 tsp salt [8.5]
Wet Ingredients:
8 egg yolks [160 g]
2/3 cup vegetable oil [160 mL]
1 cup milk [240 mL]
1 1/2 tbsp vanilla extract [22 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]
Meringue:
8 egg whites [240 g]
1 tsp cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]
Caramel Icing:
3 tbsp cornstarch [22.5 g]
3 tbsp water (for dissolving cornstarch) [44 mL]
1 packet (1/4 oz or 1 tbsp) powdered gelatin [7 g] - equivalent to 4 sheets
1/4 cup ice-cold water (for dissolving and blooming gelatin) [60 mL]
1 1/4 cup granulated sugar [250 g]
3 tbsp water (for caramelizing sugar) [44 mL]
2 cups heavy cream [480 mL]
1/2 cup water [120 mL]
1/2 tsp table salt [2.8 g]
2 tsp vanilla extract [10 mL]
Italian Meringue Buttercream
4 large egg whites (room temperature) [120 g]
1/4 tsp cream of tartar [0.85 g]
1/2 cups granulated sugar (for egg whites) [100 g]
1/3 cup water [80 mL]
1 cup granulated sugar (for water) [200 g]
2 cups (4 sticks) unsalted butter (room temperature) [454 g]
1 tbsp vanilla extract [15 mL]
1/2 tsp table salt [2.8 g]
1 drop sky blue food coloring gel paste
1 tsp matcha powder (for leaves) [2 g]
NOTE: To make the caramel icing darker, the melted sugar needs to be kept under heat for a longer time during the caramelization process, until it reaches a deeper caramel color. But you have to be careful, because if it gets too dark, the caramel will take on a more bitter flavor. An approximate guide with specific temperatures is the following: for a medium/pale brown color, allow caramel to reach 355 to 360 F (180 to 182 C). For a slightly darker brown/amber color (like the caramel shown in the video), allow caramel to reach 365 to 380 F (185 to 193 C). Be careful not to let the caramel heat much passed 380 F (193 C). By the time it reaches 400 F (204 C), your caramel will start to take on a more bitter flavor, which doesn't work for this cake.
Three Layered Spice Cake with Caramel Icing
Cake Batter Ingredients
2 ½ cups cake flour sifted
1 ¼ cup sugar
¾ cup shortening
1 teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
3 teaspoon baking powder
1 cup buttermilk
1/2 cup molasses
3 large eggs
Batter and Baking Instructions:
Pre-heat oven to 350°F. Grease and dust with plain floured three 9-inch round cake pans.
In a stand mixer, cream together sugar and shortening.
In a medium size bowl, combine wet ingredients of buttermilk, molasses, and eggs.
In yet another separate bowl, mix together dry ingredients of flour, salt, cinnamon, cloves, nutmeg, allspice, baking soda, and baking powder.
To continue with mixing the batter, first slowly add in the wet bowl's ingredients just enough to incorporate a little at a time. Do not over mix.
Now mix in the dry bowl's ingredients adding a little at a time until all is mixed together. It will be a airy spongy looking batter due to all the rising agents.
Divide the batter among the prepared pans. Bake the cake layers until toothpick inserted into center comes out clean. Do not over bake, check cakes at 20 minutes, should be done by 30 minutes max. Remove from oven and cool in pans on wire rack. Go make the icing.
Caramel Icing Ingredients:
2/3 cup plus 2 extra tablespoon shortening kept separate
1/2 cup hot regular milk
1 cup cold regular milk
5 cups confectioners' sugar
3 teaspoon vanilla extract
1 tablespoon maple extract
4 tablespoon light corn syrup
2 tablespoons real Maple Syrup
4 cups light brown sugar
Icing Instructions:
In the stand mixer, combine the shortening minus the reserve portion, the hot milk ( warmed in microwave ), confectioners' sugar, maple and vanilla extracts and beat until smooth. Set aside.
In a saucepan on stove top, boil together the reserve tablespoons of shortening, the cold milk, corn syrup, maple syrup, and brown sugar until temperature reaches soft-ball stage ( where in a small glass of ice water, a dribbled tiny amount of hot liquid from pan off a spoon into the glass will hold together as a soft ball rolled between fingers underwater ) Should be at around 9 to 10 minute mark of mixture boiling. Pour the boiled mixture over your shortening mixture in the stand mixer and beat until smooth and creamy. It will look very runny at this point, it needs to cool way down before you spread it. Let it rest for 2 hours minimum. If the bowl is still warm to the touch on the outside of it, place the icing in the refrigerator for 1 hour to cool and thicken for icing the cake layers.
Once cake layers are cooled and removed from pans and the icing is also cooled down, it is time to ice your cake.
Tip: When filling your cake pans with batter please be careful to not go beyond the ½ way mark or this triple cake will be too high for a cloche dome cover. You can always make some cupcakes with any extra batter or just cover this monster cake with Reynolds Wrap aluminum foil and forego the display cloche dome cake stand lid.
My spice cake never lasted long around my house. Didn't then and doesn't now. It is a really good cake. Moist, not too sweet, flavorful.
I learned to make it at an early age and inherited the task of making it as my own birthday cake the older I got.
As a small child, this was not the birthday party cake of my childhood though. Mama made it as a birthday cake for me and then she also baked a different cake for my party guests. The party cake was a butter cake with cream cheese icing that had food coloring for decorating.
Not everyone is a fan of spice cake, it is not a sweet sweet cake. It is often called an old folks cake. This recipe is based on the one passed down to my mother from her grandmother and then to me.
Even though every thing now is all about pumpkin spice this and that, when I was growing up some children and adults did not even like spices. I LOVE THIS CAKE, always have.
#spicedfoods #caramel #baking #cakerecipe
How To Make A Homemade Cake Recipe | 1234 Cake Recipe Easy
This is a homemade cake from scratch recipe. Simple easy 1234 cake recipe that and one can do. Beginner friendly cake recipe.
Ingredients:
1 cup of butter
2 cups of sugar
3 cups of self rising flour
4 large eggs
2 teaspoon of vanilla extract
2 teaspoon of almond extract
Batter:
Mix 1 cup of room temperature unsalted butter with 2 cups of sugar for at least 22 minutes.
Next mix the 4 large eggs in one at a time. Eggs should be room temperature as well.
Mix in 3 cups of self rising flour one cup of flour at a time until we’ll combine. Mix for at least 4 minutes.
Pre heat oven to 350 and 375 degrees
Spray baking pan with non stick baking spray
Put cake batter into baking pan
Bake until a tooth pick comes out clean or for 30 minutes. If using a Bundt pan it may take up to 45 minutes to cook depends on the cake pan you use.
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#cake
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#desert
EASY VANILLA CAKE WITH CARAMEL ICING | Wet Cake | Semi-Homemade
I made this cake for my brothers birthday. Happy Birthday TJ. #caramel #caramelcake #cakerecipe
Recipe:
French Vanilla Cake mix
1/2 cup oil
1 Cup of Milk
3 Eggs
1 Tbsp Vanilla
Bake 350 for about 25 minutes
Caramel Frosting
1 cup of Caramel Bits
4 Tbsp Melted Butter
1/4 cup plus 1oz of evaporated milk
1 Tbsp Vanilla
2 cups of powdered sugar
Cake decorating kit
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Avocado Oil
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Cupcake liners
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Cupcake boxes
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Amazing Caramel Cake Recipe | Caramel Cake | Caramel Icing
Hey foodies!
In this video I have got an amazing and super delicious caramel cake recipe for you.
This moist, soft, and amazing caramel cake has a sponge cake covered in homemade caramel.
Recipe :
Sponge for caramel cake:
Eggs = 4 (beat for about 1-2 mins)
Icing Sugar = 100g (add in portions and beat for about 5-6 mins)
Vanilla essence = 1tsp (beat till the batter gets off white)
All-purpose flour = 100g (cut fold with the spatula)
Baking soda = 1tsp (mix it properly)
Grease the mold with tbsp oil, pour the batter slowly and bake for about 20-25 mins at 180 degrees; make sure the oven is preheated at 150 degrees.
Sponge cake is ready.
Caramel Icing:
Sugar = 200g (heat till it melts)
Butter = 90g (Add to the melted sugar)
Mix it properly till it gets thick then add
Cream = 20g (mix well)
Corn flour = 2tbsp (disssolved in water)
Add slowly while mixing and heating
Now add butter again about 200g gram without heating
Mix well and fill the tasty caramel in the piping bag, decorate your cake, chill in the refrigerator for 9-10mins and ENJOY!
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