When a cake is this easy to make and so good, who needs a cake mix? This vanilla-scented cake is simply irresistible slathered with your favorite frosting or layered in whipped cream and strawberries.
Ingredients
* 2 cups (500 mL) sugar
* 4 eggs
* 2-1/2 cups (625 mL) all-purpose flour
* 1 cup (250 mL) milk
* 3/4 cup (175 mL) vegetable oil
* 2-1/4 teaspoons (11 mL) baking powder
* 1 teaspoon (5 mL) vanilla
Cooking Instructions
1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake.
How kids can help
Older children (10 and up) can use electric mixer, with adult supervision, to beat batter. Spoon batter into prepared pans.
I need a delicous vanilla cake recipe from scratch for my sisters b-day!!!!!?
Vanilla Pound Cake
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon McCormick® Ground Nutmeg
1 cup butter, softened
1 1/4 cups sugar
4 eggs
5 teaspoons McCormick® Vanilla Blend
1. Heat oven to 325°F. Mix flour, baking powder, salt, and nutmeg; set aside.
2. Cream butter and sugar on medium speed 5 minutes. Beat in eggs, one at a time. Blend in half of flour mixture. Mix in vanilla and remaining flour.
3. Pour batter into greased and floured 9x5x3-inch loaf pan. Bake 65 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool.
Double Vanilla Poundcake with Vanilla Glaze
Poundcake is an “old faithful” in my repertoire. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it’s perfect for Bread Pudding or Triffle. I’ve paired it here with Crème Anglaise. You can pour the custard over slices of cake for a triple vanilla wonder.
Ingredients:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees.
Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off, and set aside.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
Cool the cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
Vanilla Glaze
Ingredients:
1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
Preparation:
Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
VANILLA CHIFFON CAKE
1 c. sifted all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1/4 c. vegetable oil
1/4 c. water
1 tsp. vanilla extract
1/2 tsp. cream of tartar
1/2 c. sugar
Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil and water and vanilla. Beat at high speed 5 minutes or until satin smooth.
Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl. Not made of plastic. Beat until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes at medium speed until stiff peaks form. Peaks should stand straight up when beaters are lifted.
Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently folding mixture, into whites. Pour batter into ungreased 10'; tube pan, spreading batter evenly with spatula.
Bake at 325 degrees for 1 hour or until cake springs back when touched lightly. Remove from oven, invert cake in pan, and cool completely before removing from pan.
I need a delicous vanilla cake recipe from scratch for my sisters b-day!!!!!?
VANILLA EASTER CAKE
2 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1 1/4 c. sugar
1 1/2 tsp. vanilla extract
4 lg. egg whites, unbeaten
1/2 c. milk
Sift first 3 ingredients together and set aside. Cream shortening with sugar and vanilla until well blended and fluffy. Beat in egg whites, 1 at a time. Add the flour mixture alternately with milk. Beat batter 1/2 minute. Turn into 2 well greased, lightly floured round 8'; layer cake pans. Bake at 375 degrees for 25 minutes. Cool 10 minutes and turn onto wire racks.
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