Best Versatile Vanilla Cake Recipes

Versatile Vanilla Cake image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
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
Whipped Frosting

Steps:

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a 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 buttermilk, 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.

Nutrition Facts : Calories 413 g, Fat 18 g, Protein 6 g

Versatile Vanilla Cake - Everyday Food image

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

VERSATILE

Yield 10 servings

Number Of Ingredients 10

2¼ cups cake flour
½ tsp baking powder
¼ tsp salt
10oz (2½ sticks) unsalted butter, softened
1¼ cups granulated sugar
¼ cup light corn syrup
4 large eggs at room temp.
½ cup whole milk
2 tsp pure vanilla extract
1 tbsp finely grated orange zest

Steps:

Preheat oven to 350° F Butter and flour two 8 inch cake pans In a small bowl, sift together the flour, baking powder and salt. Set aside. In a bowl of an electric mixer, beat the butter on medium-high speed until soft, about 1 min. Gradually add the sugar and beat 1 min. Pour in the corn syrup in a steady stream. Beat until fluffy, about 5 mins, scraping down sides of the bowl. Reduce speed to medium and add in the eggs one at a time, beating about 15-20 seconds after each addition. Turn the mixer on to the lowest speed and add half the flour mixture. Pour in the milk, add vanilla and orange zest. Mix in the remaining flour. Stop the machine, scrape down the sides of the bowl and mix for another minute. Divide the batter equally between the prepared pans. Tap the pans gently on the counter top to release trapped air bubbles. Place pans on cookie sheet and transfer to the center rack in the oven. Bake for 40 mins. Cool on wire racks for 15-20 mins, then remove from pans and cool completely.