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A buttercream frosting complements a vanilla cake. You can use Philadelphia cream cheese to make the frosting. This frosting has a creamy texture. Most buttercream frostings are made with cream cheese, confectioner sugar, vanilla extract, butter or lemon juice.
French vanilla cake is also a vanilla cake, but with a more distinct flavor. It actually just refers to the flavor of a vanilla custard (aka the classic French way of making ice cream from cream and egg yolks). French vanilla cake mimics a custard flavor by including egg yolks in the batter, making it a yellow cake.
Spice it up by adding 1 teaspoon of cinnamon, 1/2 teaspoon of cardamom or allspice, or even a few cracks of black pepper into the dry mixture. You could also grate a tablespoon of fresh ginger and add it to the butter and sugar mixture.
Add a Few Fun Mix-Ins A general rule of thumb: Stick with 1 cup (at most) of mix-ins. For vanilla or yellow cake mixes, try adding diced crystallized ginger, dried fruit, or fresh berries. For chocolate or vanilla cake mixes, try adding unsweetened shredded coconut, toasted chopped nuts, or chocolate chips.
I promise you SOFT & MOIST cakes!
Although eggs are an essential ingredient in cake baking, adding too many of them can make for a baking disaster. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.
Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
Most cakes bake at 350 degrees Fahrenheit. Reducing the temperature to 325 degrees is all you need to do to get a flat-topped cake.
Baking Temperatures and Times
|Sweet||375 F 190 C||20 – 30|
|Cakes With Fat|
|Cupcake||350 – 375 F 177 – 190 C||15 – 25|
|Layer Cake||350 – 375 F 177 – 190 C||20 – 35|