Time 50m Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Number Of Ingredients 15 Steps:
Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan. Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine. Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don’t over-mix or it will turn into a large dough-like ball. Add the eggs 1 at a time, mixing until blended. Add the vanilla to the 1 1/4 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer. Divide batter evenly between your three prepared (8 inch) pans. Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans. Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder. Add most of the milk. Begin mixing at low speed so you won’t have a cloud of powdered sugar in your kitchen. Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
Time 1h35m Yield 9-inch layer cake Number Of Ingredients 9 Steps:
For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use. To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray. Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired. For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.
Time 35m Yield 12 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.
Time 45m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners’ sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Yield Makes one 10-inch cake Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl. Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat. Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.
Yield Makes two 9-inch cakes Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended. Divide batter between pans. Smooth the top of each layer with a small offset spatula. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.
Time 1h Yield 2 9, 15-18 serving(s) Number Of Ingredients 11 Steps:
preheat oven 325, place oven rack to your 3 level. Collar (i do 2in above pan) and line your pans with parchment. whisk together cake flour, Jello dry pudding mix, baking soda. set aside. mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside. Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute. incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl. add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through. increase speed to level 4 for 2-3 minute set back speed to level 2. add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg. add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part. place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan. bake for 30-45 minute.
Time 1h5m Yield 1 cake, 15-20 serving(s) Number Of Ingredients 11 Steps:
Cream together butter, shortening, sugar, and pudding. Add eggs in one at a time. Add in sour cream and vanilla. Mix well. Sift together flour, baking powder, and salt. Add flour mixture into butter mixture alternately with milk starting and finishing with flour mixture. Pour into well greased and floured 13x9 pan. Bake at 350 for 40-50 minutes. Variation for White Cake: Use 4 egg whites instead of the 3 whole eggs. Variation for Spice Cake: Add 1-1/2 teaspoons cinnamon, 1/4+1/8 teaspoon ground allspice, 1/4+1/8 teaspoon ground cloves to the flour mixture. Variation for Chocolate Cake: Use chocolate pudding mix and 1/3 cup cocoa. (I then up the milk a little.).
