Vanilla cake recipe easy full#

With no special equipment required, the one-bowl method comes together with (you guessed it) one bowl and a wooden spoon/spatula. It is just one step above literally chucking everything into a bowl then straight into the oven. Quick, Dump, or Blending Method, is as simple as it sounds while still producing a fluffy, moist cake crumb. With this one-bowl mixing method, however, we can get pretty close. The end results rely tremendously on the order in which the ingredients are added and the manner in which they are mixed. It is nearly impossible to replicate the same texture of a boxed cake mix using the creaming method (one of the more common ways to make a cake from scratch).

Mix ‘em up, throw it in the oven, and have a nostalgic dessert - right? Bake, frost, and serve it up all in the same pan or try it as a layer cake!įlour, sugar, eggs, butter - the main ingredients to any great cake.

Vanilla cake recipe easy full#

The cake is pretty thick but moist and full of real vanilla and butter flavors. This super easy cake was made for summer celebrations. It is so easy to make but with all the freshness and flavor of a from-scratch cake. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.This One Bowl Vanilla Cake recipe is better than a boxed mix with that same moist, springy quality that we all love. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The mixture may be a little curdled, but that’s just fine.Ĭalories: 184 (9%) | Carbohydrates: 25 g (8%) | Protein: 2 g (4%) | Fat: 8 g (12%) | Saturated Fat: 4 g (25%) | Cholesterol: 43 mg (14%) | Sodium: 140 mg (6%) | Potassium: 33 mg (1%) | Fiber: 1 g (4%) | Sugar: 17 g (19%) | Vitamin A: 227 IU (5%) | Calcium: 16 mg (2%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only.

If you don’t have buttermilk, you can make your own by adding one teaspoon of white vinegar or lemon juice to 3/4 cup of milk.

Set out your ingredients 1 hour before beginning and allow the melted butter to cool before using it. The cake batter mixes evenly when all the ingredients are about the same temperature.

Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent overmixing, which will ruin the cake texture.

Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.įor two 8-inch round pans, bake 30-35 minutes.įor two 9-inch round pans, bake 25-30 minutes.

Cool cake completely before frosting. Frosting a warm cake will melt the frosting.For homemade buttermilk, full-fat milk works best to produce a moister cake.The mixture may be a little curdled, but that’s just fine.

To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work).

Use room temperature ingredients. Cake batter mixes evenly when all the ingredients are about the same temperature.