Vanilla Cake

Submitted by Dave S.

"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."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 1 cake
• Serves: 8

ingredients

• Cake

• 1 cup all-purpose flour, sifted
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 8 tablespoons butter, room temp
• 3⁄4 cup sugar
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla

• Icing

• 3 ounces cream cheese, room temp
• 1⁄2 cup confectioners' sugar
• 1 teaspoon vanilla

directions

1. Cake:

2. Set oven to 350°F.
3. Combine flour, baking powder & baking soda, salt & set aside.
4. Place milk over medium heat to about 150F (hot but drinkable temp).
5. Cream butter, sugar & vanilla until creamy, add egg & beat until combined & light.
6. 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.
7. Add the flour mixture & mix gently until just combined.
8. Pour batter into buttered & floured cake pan & bake for 25 to 30 minutes (check with toothpick at 25).
9. Cool for 10 minutes then turn out onto a rack to cool completely.
10. 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.

11. Icing:

12. 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.
13. Spread half on the bottom layer of cake, replace top of cake then spread remainder of icing on top of cake.
14. Switch out the Cream Cheese for 5 tablespoons of butter to make a Buttercream Icing.

Reviews

[angelicj785_12078416]

My family loved it and it was super easy to make. :)

 

[melissa731]

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.

 

[N. Lavendula]

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.