Vanilla Cake

"The best "scratch" recipe I have tasted. A cake inspired by Tyler Florence but with a little less sugar & a twist that made a big difference. The cream cheese icing is refreshing."
photo by a user photo by a user
Ready In:
1 cake




  • Cake:

  • Set oven to 350°F.
  • Combine flour, baking powder & baking soda, salt & set aside.
  • Place milk over medium heat to about 150F (hot but drinkable temp).
  • Cream butter, sugar & vanilla until creamy, add egg & beat until combined & light.
  • With a ladle or pouring in a thin stream while mixing or whisking, SLOWLY add the milk to butter mix so you don't cook & scramble the egg.
  • Add the flour mixture & mix gently until just combined.
  • Pour batter into buttered & floured cake pan & bake for 25 to 30 minutes (check with toothpick at 25).
  • Cool for 10 minutes then turn out onto a rack to cool completely.
  • When cool, cut cake in half horizontally with serrated knife or bread knife & gently remove the top layer for icing. You can also leave the cake whole & just use icing on top.
  • Icing:

  • Combine all ingredients & beat or whisk until well combined, if icing seems too thick & difficult to work with, add half to one teaspoon of milk.
  • Spread half on the bottom layer of cake, replace top of cake then spread remainder of icing on top of cake.
  • Switch out the Cream Cheese for 5 tablespoons of butter to make a Buttercream Icing.

Questions & Replies

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  1. My family loved it and it was super easy to make. :)
  2. When I was mixing this cake, I had some concerns on how it would turn out because the mixture was very thin. But it is very similar to the recipe I use for the breading in my peach cobbler so I thought everything would turn out okay.<br/>The cake came out VERY dense and "soggy" as my husband described it. We ended up throwing the cake out. We just couldn't eat it.
  3. As I am writing this review the cake is cooling. I did taste some of the crumbs and the cake is very sweet. In fact, I seriously dount I will make the frosting for it. I'll probably serve it with a side of unsweetened whipped cream. I used cake flour and the back of the box said when subbing flour with cake flour its a 1:1 ratio with an extra tablespoon of flour for ever cup. Thats the portions I followed and though the cake is sweet and very tastey it came out very dense. Which is not a bad thing at all but I don't think that is how its suppose to come out. I might have worked the butter wrong or maybe its my oven I don't know but its a very delicious and sweet cake and I will definetly make it again. I did add extra vanilla. I put in probably a tablespoon of vanilla but everything else I stuck to the recipe. It took me longer to find a basic cake recipe that it did to actually prepare and bake it.


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too! Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line. Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America. After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great. Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar. CHEERS & BEERS,... Captain <img src="" border="0" alt="Photobucket">
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