Via Foodnetwork

Classic Vanilla Cake

Classic Vanilla Cake is a side dish that serves 12. One portion of this dish contains approximately 7g of protein, 43g of fat, and a total of 763 calories. For 84 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. This recipe from Foodnetwork requires baking powder, unsalted butter, eggs, and flour. 663 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so awesome. Users who liked this recipe also liked Classic Vanilla Layer Cake With Vanilla Mascarpone Frosting & R, Healthy Gluten-Free Vanilla Bean Cake with a Classic Vanilla Bean Frosting , and Classic Vanilla Layer Cake.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 100 minutes

 

Ingredients:

1 teaspoon baking powder

3 1/4 cups confectioners' sugar

5 large eggs, at room temperature

2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans

2 cups granulated sugar

1/4 cup milk

1 cup milk

Pinch fine salt

1 teaspoon fine salt

3 sticks (1 1/2 cups) unsalted butter, at room temperature

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans

1 tablespoon pure vanilla extract

2 teaspoons pure vanilla extract

1/2 cup vegetable oil

Equipment:

oven

whisk

bowl

hand mixer

spatula

Cooking instruction summary:

For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans. Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely. For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny). To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

 

Step by step:


1. For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.

2. Whisk together the flour, baking powder and salt in a medium bowl; set aside.

3. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.

4. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.

5. Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly.

6. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.

7. For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy.

8. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).


To assemble

1. Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.


Nutrition Information:

Quickview
759k Calories
6g Protein
42g Total Fat
89g Carbs
2% Health Score
Limit These
Calories
759k
38%

Fat
42g
66%

  Saturated Fat
27g
175%

Carbohydrates
89g
30%

  Sugar
66g
74%

Cholesterol
161mg
54%

Sodium
243mg
11%

Alcohol
0.6g
3%

Get Enough Of These
Protein
6g
13%

Selenium
17µg
25%

Vitamin A
1096IU
22%

Vitamin B2
0.31mg
18%

Vitamin B1
0.25mg
16%

Folate
64µg
16%

Phosphorus
125mg
13%

Manganese
0.21mg
11%

Iron
1mg
10%

Vitamin E
1mg
10%

Vitamin B3
1mg
9%

Vitamin D
1µg
9%

Calcium
69mg
7%

Vitamin B12
0.36µg
6%

Vitamin B5
0.58mg
6%

Vitamin K
5µg
5%

Zinc
0.61mg
4%

Potassium
139mg
4%

Copper
0.07mg
4%

Fiber
0.78g
3%

Magnesium
12mg
3%

Vitamin B6
0.06mg
3%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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