Classic dessert and widespread practically all over the world, with its soft texture and delicate flavor, the vanilla cake is loved by everyone. You can garnish it in any way you want: fruit, chocolate, dark sugar, icing, frosting, confectionery, dried fruit, marshmallows, sprinkles, spices and many other ingredients. There are therefore numerous recipes: this article illustrates 6. Read on to discover them.
Ingrediants
Classic Vanilla Cake
- 1 1/2 cups sifted cake flour
- 1 teaspoon 1 ½ of baking powder
- A pinch of salt
- ½ cup of butter
- 1 cup of sugar
- 2 large eggs
- ½ teaspoon of vanilla extract
- ½ cup of whole milk
Soft and moist vanilla cake
- 1 1/2 cups (350 g) of salted butter at room temperature
- 2 1/2 cups (450 g) of sugar
- 4 egg whites
- 3 teaspoons of vanilla extract
- 3 cups (400 g) of all-purpose flour
- A pinch of baking soda
- 3 teaspoons of baking powder
- 1 1/2 cups (350 ml) of milk
Vanilla Cake without Eggs
- 1 cup of flour
- ½ cup of sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- A pinch of salt
- 60 ml of melted butter or vegetable oil
- 1 1/2 teaspoons of vanilla extract
- ½ cup of milk
- 1 tablespoon of vinegar (of any type)
Vanilla Cake without Milk
- 2 cups of flour
- 1 cup of sugar
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 teaspoon of white vinegar
- 2 teaspoons of vanilla extract
- 80 ml of vegetable oil
- 1 cup of cold water
Gluten Free Vanilla Cake
- 2 sticks of butter
- 2 cups of granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons of pure vanilla extract
- 3 1/2 cups gluten-free all-purpose flour mixture + an additional handful to sprinkle on the pan
- 1 tablespoon + 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of xanthan gum
- 1 teaspoon of salt
- 1 1/2 cups cow's milk or rice (hot)
Vegan Vanilla Cake
- 1 cup of regular soy milk
- 1 tablespoon of apple cider vinegar
- 1 1/2 cups all-purpose unbleached flour
- 1 cup of white sugar
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 60 ml of water
- 1 tablespoon of lemon juice
- 1 tablespoon of vanilla extract
- A few drops of almond extract
Steps
Method 1 of 6: Classic Vanilla Cake
Step 1. Start with the preparations
Preheat the oven to 200 ° C. Sprinkle some flour onto an 8-inch diameter cake pan, then brush the melted butter or oil with a pastry brush.
Step 2. In a large bowl, sift the dry ingredients, except the sugar
Sift the cake flour, baking powder and salt thoroughly until the mixture is light and fluffy.
Step 3. Add one teaspoon of butter at a time to the dry ingredients
Mix with an electric or hand mixer. Proceed until you run out of butter. The mixture should have a consistency similar to that of wet sand.
Step 4. Add the sugar and eggs
Slowly pour in the sugar one tablespoon at a time, rather than pouring it all at once. To obtain a spongy cake, the ingredients must be added one at a time. The same goes for eggs. Stir until you get a homogeneous amalgam, with a consistency similar to that of compact wet sand.
Step 5. Slowly pour the vanilla extract and milk into the batter
Stir until the mixture is shiny and uniform, without the flour leaving streaks.
Step 6. Pour the batter into a cake pan
Use a rubber spatula to help you pull it out of the bowl.
Step 7. Bake the cake and let it bake for 30-35 minutes
To see if it's ready, touch it with your finger and see if it "bounces". You can also try sticking a toothpick into the cake - it should come out dry.
Step 8. Let it cool down
Turn the cake pan upside down on a cake cooling rack. To make it detach easily from the pan, pass a knife around the entire circumference: it should come out without problems. Leave it to cool for about 5 minutes.
Step 9. Do the frosting using the icing or coating you want.
You can also use toppings such as sliced fruit, sprinkles, dried fruit, chocolate chips, and coconut flakes.
Step 10. Enjoy your meal
Method 2 of 6: Soft and Moist Vanilla Cake
Step 1. Start with the preparations
Preheat the oven to 350 degrees Fahrenheit. Dust a 20 cm diameter cake pan with flour and brush the melted butter or oil with a pastry brush.
Step 2. Mix the butter and sugar using an electric or hand mixer
Set it to medium speed and beat the ingredients for about 2 minutes. You should get a soft, bright yellow mixture.
Step 3. Pour the egg whites and vanilla extract into the creamy mixture
Beat on medium speed for 1 minute.
Step 4. Mix the dry ingredients, ie flour, baking powder and baking soda, in another bowl with the help of a wooden spoon
Step 5. Add 1/3 of the flour to the batter
Slowly pour it over the cream.
Step 6. Pour half the milk over the batter and whisk on medium speed
Step 7. Repeat the last 2 steps 3 times
Make sure you mix the ingredients well. It is precisely this procedure that allows to obtain a moist and soft cake.
Step 8. Pour the batter into a cake pan
Help yourself with a rubber spatula to make it detach well from the container.
Step 9. Bake the cake and let it cook for about 35 minutes
To see if it is ready, touch it with your finger and see if it "bounces". Alternatively, try sticking a toothpick into it - if it comes out dry, it's ready.
Step 10. Let it cool down
Turn the pan over onto a cooling rack. To make it easier for the cake to come out, run a knife around the entire circumference - it should come out smoothly. Let it cool for about 5 minutes.
Step 11. Do the frosting using the icing or coating of your choice.
You can also add toppings like sliced fruit, sprinkles, nuts, chocolate chips, and coconut flakes.
Step 12. Enjoy your meal
Method 3 of 6: Eggless Vanilla Cake
Step 1. Start with the preparations
Preheat the oven to 350 degrees Fahrenheit. Dust a 20 cm diameter cake pan with flour and brush the melted butter or oil with a pastry brush.
Step 2. In a bowl, sift the flour, baking soda, and baking powder
Stir until the dry ingredients are light and fluffy.
Step 3. Add the milk, salt and sugar to the dry ingredients
Mix with an electric or manual mixer at medium speed.
Step 4. Pour the melted butter and vinegar over the batter, then mix until smooth
The batter should start to turn shiny.
Step 5. Pour the batter into a cake pan
Help yourself with a rubber spatula to make it detach well from the bowl.
Step 6. Bake the cake for about 25-30 minutes
To see if it's ready, touch it with your finger and see if it "bounces". You can also try sticking a toothpick into it - if it comes out dry, then it's ready.
Step 7. Let it cool down
Turn the tin upside down on a cake cooling rack. To facilitate the procedure, trace the entire circumference of the cake with a knife - it should come out smoothly. Let it cool for about 5 minutes.
Step 8. Do the frosting using the icing or coating of your choice.
You can also add toppings like sliced fruit, sprinkles, nuts, chocolate chips, and coconut flakes.
Step 9. Enjoy your meal
Method 4 of 6: Vanilla Cake Without Milk
Step 1. Start with the preparations
Preheat the oven to 350 degrees Fahrenheit. Dust a 20 cm diameter cake pan with flour and brush the melted butter or oil with a pastry brush.
Step 2. Put all the ingredients in a bowl and mix them well with an electric or hand mixer:
the flour should not leave streaks. The amalgam should be shiny and light yellow.
Step 3. Pour the batter into a cake pan
Help yourself with a rubber spatula to make it detach well from the bowl.
Step 4. Bake the cake for about 30-35 minutes
To see if it's ready, touch it with your finger and see if it "bounces". You can also try sticking a toothpick into it - if it comes out dry and clean, then you can take it out of the oven.
Step 5. Let it cool down
Turn the cake pan upside down on a cake cooling rack. To facilitate the procedure, pass a knife over the entire circumference of the cake: it should come out without problems. Let it cool for about 5 minutes.
Step 6. Do the frosting using the icing or coating of your choice.
You can also add toppings like sliced fruit, sprinkles, nuts, chocolate chips, and coconut flakes.
Step 7. Enjoy your meal
Method 5 of 6: Gluten Free Vanilla Cake
Step 1. Start with the preparations
Preheat the oven to 350 degrees Fahrenheit. Brush the melted butter or oil onto a 20x30cm cake pan with a pastry brush. Sprinkle some gluten-free flour on the surface.
Step 2. In a bowl, mix the butter and sugar with an electric or hand mixer until light and fluffy
Step 3. Add the eggs and vanilla extract to the amalgam
Keep stirring, making sure there are no egg streaks left in the cream.
Step 4. Mix the dry ingredients - baking powder, baking soda, xanthan gum, salt, and gluten-free flour - in a separate bowl
Stir with a wooden spoon until smooth.
Step 5. Pour half of the dry ingredients over the cream
Whisk slowly for about a minute - there should be no streaks of flour left.
Step 6. Add the other half of the dry ingredients and half of the milk
Beat slowly until you get a smooth batter. At this point, pour in the rest of the milk and mix again. The final product should be slightly thick and shiny.
Step 7. Pour the batter into a cake pan
Help yourself with a rubber spatula to make it detach well from the surface.
Step 8. Bake the cake for about 35 minutes
To see if it's ready, try touching it with your finger and see if it "bounces". You can also stick a toothpick in it - if it comes out dry and clean, then you can take it out of the oven.
Step 9. Let it cool down
Turn the cake pan upside down on a cake cooling rack. To facilitate the procedure, pass a knife over the entire circumference of the cake: it should come out without problems. Let it cool for about 5 minutes.
Step 10. Do the frosting using the icing or coating of your choice.
You can also add toppings like sliced fruit, sprinkles, nuts, chocolate chips, and coconut flakes.
Step 11. Enjoy your meal
Method 6 of 6: Vegan Vanilla Cake
Step 1. Start with the preparations
Preheat the oven to 350 degrees Fahrenheit. Brush the melted butter or oil onto a 20 cm diameter cake pan with a pastry brush. Sprinkle with flour.
Step 2. In a bowl, whisk the soy milk and vinegar with a whisk or fork
Step 3. In a separate bowl, mix the dry ingredients, ie flour, sugar, baking powder, and baking soda, with a wooden spoon
Step 4. Add the wet ingredients, ie almond extract, vanilla extract, lemon juice, water and apple cider vinegar, to the soy milk solution
Mix them with a whisk or fork until smooth.
Step 5. Slowly pour the wet ingredients into the dry ones
Stir them with a wooden spoon. For faster results you can also use an electric or manual mixer. Stir until you have a shiny light yellow mixture.
Step 6. Pour the batter into the pan making it detach well from the surface of the pan with a rubber spatula
Step 7. Bake the cake for about 35 minutes
To see if it's ready, try touching it with your finger and see if it "bounces". You can also stick a toothpick in it - if it comes out dry and clean, then you can take it out of the oven.
Step 8. Let it cool down
Turn the cake pan upside down on a cake cooling rack. To facilitate the procedure, pass a knife over the entire circumference of the cake: it should come out without problems. Let it cool for about 5 minutes.
Step 9. Do the frosting using the icing or coating of your choice.
You can also add toppings like sliced fruit, sprinkles, nuts, chocolate chips, and coconut flakes.
Step 10. Enjoy your meal
Advice
- If stored properly, vanilla cake can last a couple of days. Cover it with silver paper.
- In the second recipe you cannot replace butter with oil, otherwise the flavor will not be the best, while you can do it in the third recipe.
- If the consistency is too thick, add a tablespoon of milk and mix.
- If you are lactose intolerant, you can prepare the frosting without milk and derivatives. On the internet you will find several recipes.
- You can also add some apple pulp from a juice extractor.
- Some ideas you might try for frosting: vanilla, chocolate, whipped cream and strawberry.
- During cooking the cake will brown slightly on the surface, this is normal.
- You can also beat the butter and sugar with a whisk, but it will take longer.
- If you make a vegan vanilla cake, you can substitute soy milk with water, but remember that soy milk will give it a better flavor.
Warnings
- Try not to mix the batter more than necessary, or the cake will be chewy and tough. Also avoid mixing it a little, as otherwise there will be streaks of flour in the mixture.
- Be careful when cooking. Leaving it in the oven longer than necessary will cause it to burn and blacken.
