VERSATILE VANILLA CAKE - EVERYDAY FOOD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Versatile Vanilla Cake - Everyday Food image

I just got this month's Everyday Food mag in the mail, and I am afraid of losing it for fear of not having this recipe! This is the Versatile Vanilla Cake. The recipe can be tweaked to be chocolate or lemon! I am going to post all three independently. They are all called "Versatile (Vanilla, Lemon, Chocolate) Cake - Everyday Food". I have not made this yet, however it sounds AMAZING none the less! There is also a recipe that I posted for the Whipped Frosting that goes along with these cake recipes! You can find the lemon variation on the same recipe.

Provided by bcfossett

Categories     Dessert

Time 1h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 10

1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined.
  • Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
  • Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).

Nutrition Facts : Calories 363.4, Fat 17.7, SaturatedFat 10.5, Cholesterol 129.2, Sodium 299.2, Carbohydrate 46.2, Fiber 0.7, Sugar 26.2, Protein 5.2

There are no comments yet!

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

Sweet-Sour Kidney Beans_image Sweet Sour Kidney Beans

Cucumber Salsa_image Cucumber Salsa

CORN FLAKES MASHED POTATO CASSEROLE_image CORN FLAKES MASHED POTATO CASSEROLE

Root Beer Float Fudge_image Root Beer Float Fudge

Sassy Pork Chops_image Sassy Pork Chops

Butter Bean Veggie Soup_image Butter Bean Veggie Soup

Turkey Cutlets With Artichokes and Tomatoes_image Turkey Cutlets With Artichokes and Tomatoes

Morning Glory Carrot Cake_image Morning Glory Carrot Cake

Easy Salsa Chicken Burritos_image Easy Salsa Chicken Burritos

ORIGINAL RANCH ROASTED POTATOES_image ORIGINAL RANCH ROASTED POTATOES

Apple Pie, Caramel and Salted Recipe - (4.6/5)_image Apple Pie, Caramel and Salted Recipe (4.6/5)

Fantastic Toffee Cheesecake_image Fantastic Toffee Cheesecake

BISTRO STEAK WITH RED WINE SAUCE_image BISTRO STEAK WITH RED WINE SAUCE

Berry Green Tea Smoothie_image Berry Green Tea Smoothie

Cheesy Creamy Ham and Potato Soup_image Cheesy Creamy Ham and Potato Soup

Fresh Pear and Apple Pie_image Fresh Pear and Apple Pie

AL'S BELGIAN WAFFLES_image AL'S BELGIAN WAFFLES

Hash Brown Casserole_image Hash Brown Casserole

Pumpkin Cheesecake With Sour Cream Topping_image Pumpkin Cheesecake With Sour Cream Topping

This 'n' That Salad_image This 'n' That Salad