Vanilla Cake Recipe makes an old fashioned moist yellow cake with self-rising flour, from scratch.
A basic two layer cake, it is great for Birthday Cakes, Strawberry Shortcakes, Boston Cream Pies, Pineapple Cakes and others.
It is delicious served plain, hot or cold with coffee or tea.
Whip it up almost as quick and easy as a boxed mix.
Use different flavors and extracts to make different tasting cakes.
I have included a basic White Decorator Icing recipe.
themes, add a few drops of food coloring of your choice, to the icing or cake batter or both.
1 1/2 stick butter
1 cup sugar
2 tablespoons light corn syrup
2 teaspoons vanilla flavoring
2/3 cup milk
2 cups self-rising flour
Let ingredients sit out of the refrigerator until they reach room temperature.
Cream butter and sugar together in mixer on high speed, until light and fluffy. Cream in corn syrup and vanilla flavoring.
Add eggs, one at a time, beating well after each addition.
Mix in flour and milk (fold in by hand or mix on medium speed), alternately a little at a time, starting and ending with flour. Do not over beat. Do not beat more than 1 minute after all flour is added!
Pour mixture into two 8" or 9" prepared* baking pans. Bake in preheated oven 350F. for 20-25 minutes, until done and lightly browned.
Cake is done when a toothpick inserted into center of cake comes out clean. Also, the sides will start to loosen around edges of pans. Do not over bake. (One secret to a moist cake!).
*To prepare pans, grease bottoms and sides. Sprinkle lightly with flour. Cover bottom with a circle of waxed paper. Grease paper and sprinkle on flour, shaking out excess. This helps the paper to be peeled off after removing layers from pan without taking too much of the browned bottom crust.
Cake may be filled with fruits and topped with whipped cream, or frosted with your favorite frosting.
For a Birthday Cake, you may use the following recipe.
1 cup white Crisco
1/2 cup water
1/2 teaspoon vanilla flavoring
1/2 teaspoon lemon juice
2 lbs. powdered sugar
Mix on medium speed in mixer until creamy and stiff enough to pipe through a decorating tube to hold shape.
If using this icing to frost cake use a little more water to make it a spreading consistency.
Note This Vanilla Cake Recipe makes two plain cake layers that can be made ahead, thoroughly cooled, placed in a freezer zip lock plastic bag (I use the gallon size), and frozen for up to a month.
To use, remove
from freezer bag, place on a cake plate to thaw at room temperature.
Can be used partially thawed enough to cut into slices and served with
ice cream, fruit or other favorite toppings. Makes a nice dessert when
unexpected company pops in.
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