My very best Vanilla Cake – stays moist 4 days!

 This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. Plus, this professional bakery style cake stays fresh and moist for 4 days — that’s unheard of!

Fluffier, more tender and less greasy than the typical vanilla cakes, much more moist than traditional sponge cakes, safer to make – and the same batter makes perfect Vanilla Cupcakes.

Ingredients

Cups

Metric

▢2 cups plain / all purpose flour (cake flour OK too, Note 1)

▢2 1/2 teaspoons baking powder (NOT baking soda, Note 2)

▢1/4 tsp salt

▢4 large eggs (50 - 55g / 2 oz each), at room temp (Note 3)

▢1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)

▢115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)

▢1 cup milk , full fat (Note 5)

▢3 tsp vanilla extract , the best you can afford (Note 6)

▢3 tsp vegetable or canola oil (Note 7)

VANILLA BUTTERCREAM

▢225g / 2 sticks unsalted butter , softened

▢500g / 1 lb soft icing sugar / powdered sugar , SIFTED

▢3 tsp vanilla extract

▢2 - 4 tbsp milk , to adjust thickeness

Instructions

PREPARATION:

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.

Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.

COMBINE DRY INGREDIENTS

Whisk flour, baking powder and salt in a large bowl. Set aside.

BEAT EGGS UNTIL AERATED:

Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.

With the beater still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on speed 8, or until tripled in volume and white.

FINISH CAKE BATTER:

Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).

Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.

Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

BAKE:

Pour batter into pans.

Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

COOL & FROST:

Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.

Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!

VANILLA BUTTERCREAM:

Beat butter with whisk attachment in stand mixer for 1 minute until creamy. Add icing sugar / powdered sugar in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.

Add vanilla and milk, then beat for a further 30 seconds. Use milk to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Tips For Perfect Chocolate Ganache Drip Cakes

 One of my favorite easy things to dress up a cake is to do a chocolate ganache drip finish. Over the years, my ability to create the drip look has definitely grown, and I get tons of questions asking what my secret is. 

The truth is, chocolate ganache has definitely put me through the wringer before (especially white chocolate ganache, which used to be my absolute nemesis). After figuring out the perfect ratio for chocolate to heavy whipping cream and learning the do’s and dont’s of drip cakes, I’ve got it down to a science these days. And now you will too!

This chocolate ganache recipe has been my go-to forever, and it involves only two ingredients: chocolate and heavy whipping cream. There’s no need to be intimidated with this one – just bring the heavy whipping cream to a simmer, pour it over the chocolate, whisk it together until it’s uniform, and give it time to set up. 

The type of chocolate you use will determine the amount of heavy whipping cream to incorporate for the perfect consistency. Although semi-sweet chocolate is the most common type I use for drip cakes, I’ve listed the ratios I use for all different types of chocolate below.

Ingredients

1 cup (185g) semi-sweet chocolate chips, or a bar chopped up into bits

1 cup (240ml) heavy whipping cream

Instructions

Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips. 

In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds. 

Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above. 

The Perfect One-Bowl Chocolate Cake Recipe

 Update 2019: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. I always do triple 6-inch layers when making cakes (I like ‘em tall!), and since I get so many questions on how to convert the original recipe into three 6-inch layers I thought I’d just do the math for you. So same great recipe, with the most requested amount of batter! 

You can pair this chocolate cake with almost any buttercream, but I’ve chosen to pair it with my favorite chocolate buttercream recipe to really enhance the chocolate flavor. In the past I’ve paired it with cherry, raspberry, almond, salted caramel, and vanilla buttercreams and those pairings have been super tasty.

Ingredients

2 Cups (265g) all purpose flour

1 2/3 Cups (340g) white granulated sugar

2/3 Cup (60g) unsweetened natural cocoa powder (not Dutch Process)

2 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1/2 Cup (120ml) vegetable oil

2 eggs, room temperature

1 1/2 tsp pure vanilla extract

1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in the notes

1 Cup (240ml) hot water

Instructions

Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 

Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 

Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting with chocolate buttercream or frosting of your choice.

Carrot Cake Roll with Cream Cheese Frosting Filling

  MADE WITH THE PERFECT RATIO OF SPICES, JUST ENOUGH SO THAT THE FLAVORS BLEND PERFECTLY THROUGHOUT THIS WONDERFULLY MOIST CAKE!  THE BEST PART IS PROBABLY THE RICH AND BUTTERY CREAM CHEESE FROSTING FILLING THE CENTER IN EVERY SINGLE BITE YOU TAKE.  ITS THE ULTIMATE DESSERT MATCH MADE IN HEAVEN!

DONT BE INTIMIDATED BY BAKING A CAKE ROLL IS THAT IT’S MUCH EASIER TO MAKE THAN IT LOOKS! I PROMISE!  YOU CAN MAKE THE ENTIRE RECIPE, THE CAKE AND THE CREAM CHEESE FROSTING, COMPLETELY BY HAND. USING A MIXER IS NOT REQUIRED!

IF YOU DON’T WANT TO GRATE THE CARROTS BY HAND, YOU DONT NEED TO,  STORE BOUGHT WORKS JUST AS WELL AND IT WILL SAVE YOU A STEP TOO!   YOU CAN EVEN GRATE THEM IN YOUR FOOD PROCESSOR, IF YOU DON’T FEEL LIKE GRATING THEM BY HAND.

Ingredients:

For the Cake:

3/4 cup flour

2 tsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. kosher salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

3 large eggs

1/2 cup granulated sugar

2 tbsp. vegetable oil

1 tsp. pure vanilla extract

3 medium carrots, shredded

For the Filling:

1 cup confectioners sugar

1 (8 oz.) package cream cheese, softened

6 tbsp. salted butter, softened

1 tsp. pure vanilla extract

For the Glaze Drizzle:

3 cups confectioners sugar

1/2 teaspoon vanilla extract

10-11 tbsp. milk

Instructions

Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.

In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.

In a large bowl, combine eggs and sugar and whisk until combined.

Add vegetable oil, vanilla extract, and carrots and mix again until combined.

Pour the dry ingredients into the large bowl and fold to combine.

Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.

Lay cake on a large wood cutting board and gently roll the cake lengthwise.

Carefully transfer the cake to a cooling rack and let cool completely.

To prepare the filling,

combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.

Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.

Reroll the cake and wrap it tightly with plastic cling wrap.

Chill in the fridge for 1 hour before serving.

When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.

ENJOY!

PEANUT BUTTER CHOCOLATE CUPCAKES

 All your favorite flavors all wrapped up into one handheld cupcake? Yes, PLEASE. These fudgy chocolate cupcakes are topped with a dreamy peanut butter buttercream and finished off with a salted caramel drizzle. How you say… drool? Grab the recipe for these peanut butter chocolate cupcakes below!

I think we could all use a peanut butter chocolate cupcake drizzled with salted caramel today. Probably for breakfast. At least that’s what I could use, and I’d feel a lot better about it if we all ate these indulgent cupcakes together. Plus they’re super easy to make, easy to share, and even easier to eat!

INGREDIENTS

For The Chocolate Cupcakes

1 3/4 cups sugar

3/4 cups dark cocoa powder

2 cups flour

1 1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

3/4 cup vegetable oil

2 teaspoons vanilla extract

3 large eggs

1 cup buttermilk

1/2 cup strongly brewed coffee

For The Salted Caramel Sauce

1/2 cup granulated sugar

3 tablespoons butter, room temperature

1/4 cup heavy cream

1/4 teaspoon sea salt

For The Peanut Butter Buttercream

2 cups peanut butter

12 Tablespoons unsalted butter, softened

1 cup powdered sugar

2 Tablespoons cream

2 teaspoons vanilla extract

pinch of salt (to taste)

INSTRUCTIONS

Preheat oven to 350°F. Line 24 standard cupcake tins with cupcake liners. Set aside.

In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.

Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the cooled brewed coffee, mixing until just combined.

Using 1/3 cup measure or a large cookie scoop, divide the batter evenly among the cupcake tins. Bake for 22 minutes or until a knife inserted in the center comes out clean and the cupcakes spring back to the touch. Transfer the cupcakes to a wire rack to cool.

While the cupcakes cool, make the salted caramel sauce and the peanut butter frosting. To make the salted caramel, heat the sugar on medium low heat in a heavy bottomed sauce pan until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined.

Pour into small bowl or cup and pop into the fridge to cool completely before using.

While the caramel cools, make the peanut butter frosting. In a stand mixer fit with the paddle attachment, combine the peanut butter and room temperature butter. Beat until creamy and completely combined, about 1 minute.

Add the powdered sugar, cream, vanilla extract, and salt and beat on low speed until combined.

Scrape down the bowl and beat on high speed until light and fluffy, about 2 minutes.

Transfer the frosting to a piping bag fitted with a star tip and set aside until the cupcakes are cool.

Once the cupcakes are cool, pipe the frosting onto each cupcake in desired design.

Drizzle with the caramel sauce if desired and top with a sprinkle of flakey sea salt. Devour!

FLOURLESS FALLEN CHOCOLATE CAKE

 Stunningly beautiful and ridiculously tasty? Get you a cake that can do both. This flourless chocolate cake is super chocolatey with the most amazing fudgy, yet light texture. DROOL. Plus this fallen chocolate cake only calls for 7 ingredients!

I’m a little ashamed to say this, but I can be pretty shallow when it comes to desserts. What can I say, I enjoy beautiful things. Sue me.

But what *really* gets me going is a dessert that tastes just as beautiful as it looks. That’s where this super chocolatey flourless chocolate cake comes in. It falls and crackles in the most lovely chocolatey way, and with the most tender texture that’s fudgy and light at all once. Plus it’s gluten free!

INGREDIENTS

8 ounces chocolate, roughly chopped

1/2 cup unsalted butter, cut into pieces

5 large eggs, separated

3/4 cup granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

2 Tablespoons cocoa powder

INSTRUCTIONS

Preheat the oven to 325°F and generously butter a 9 inch springform pan with butter, then dust with cocoa powder. Set aside.

In a large microwave safe bowl combine the cubes of  butter and chopped chocolate. Place in the microwave in thirty second intervals, stirring well between each interval. Repeat until completely melted and no clumps of chocolate remain. Set aside to cool slightly.

While the chocolate cools, separate the egg whites from the yolks, placing the yolks in a separate bowl and the egg whites in the bowl of a stand mixer fit with the whisk attachment.

Beat the egg whites on medium speed, gradually increasing to high as you stream in granulated sugar to aerate the egg whites. Continue beating on high until medium stiff peaks form.

While the egg whites are beating, add the yolks one at time into the chocolate and butter mixture, whisking in between each addition. Add the vanilla, salt, and cocoa powder, whisk to combine.

Gradually incorporate the whipped egg whites into the chocolate mixture by dropping large spoonfuls at a time into the chocolate mixture and folding to combine. Mix until combined and no streaks of egg whites or cocoa powder remain. Do not over mix.

Spoon the batter into the prepared pan, using the back of a spoon or a rubber spatula to spread into an even layer.

Bake at 325°F for 45 to 50 minutes or until a knife inserted into the middle comes out clean and the edges of the cake start to pull away from the sides of the pan.

Allow to cool completely before removing from the springform pan and serving with whipped cream, raspberries or powdered sugar! Enjoy!

RED WINE CHOCOLATE CAKE

 Use up that leftover red wine with this super fudgy bold chocolate layer cake. This red wine chocolate cake is frosted with a rich chocolate buttercream for the perfect grown up chocolate treat perfect for Valentine’s Day!

This recipe is in partnership with ALDI.

Happy almost Valentine’s Day, my loves! Valentine’s Day is one of my absolute favorite days because it’s totally acceptable to eat chocolate covered strawberries and brownies all day. I mean…a holiday all about chocolate and love? What’s not to like? And this year we’ll be celebrating it with this seriously tasty red wine chocolate cake. It’s bold, it’s fudgy, it’s chocolatey and it’s super easy to make.

INGREDIENTS

For The Red Wine Chocolate Cake

1 ½ cups Baker’s Corner Granulated Sugar

½ cup Baker’s Corner Baking Cocoa

1 ⅓ cups Baker’s Corner All Purpose Flour

1 teaspoon baking soda

1 ¼ teaspoons baking powder

½ teaspoon salt

½ cup vegetable oil

2 eggs, beaten

2 teaspoons vanilla extract

1 cup Intermingle Red Wine Blend

For The Frosting

½ cup unsalted butter, room temperature

⅓ cup Baker’s Corner Baking Cocoa

1 ½ cups powdered sugar

1 teaspoon vanilla extract

2 – 3 Tablespoons Intermingle Red Wine Blend

¼ teaspoon salt

INSTRUCTIONS

Preheat the oven to 350°F and line two 6-inch cake pans with parchment paper on the bottom. Grease the sides.

In a large mixing bowl combine the Baker’s Corner Granulated Sugar, cocoa powder, all purpose flour, baking soda, baking powder and salt. Whisk to combine.

Make a well in the center and add the vegetable oil, vanilla extract, eggs, and red wine. Whisk until the batter is smooth and no lumps of flour remain.

Divide the batter evenly between the two pans and bake for 30 minutes or until a knife inserted into the middle comes out mostly clean. Allow the cakes to cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely before frosting.

While the cakes cool, combine the butter, cocoa powder, powdered sugar, salt, Intermingle Red Wine Blend, and vanilla in a stand mixer fit with the paddle attachment. Beat on low, gradually increasing the speed to high. Mix until fluffy and no streaks of cocoa powder combine.

Once the cakes are cool, place one layer on a cake stand, spread about half of the buttercream in the middle of the cake. Place the next layer on top of the cake and use an offset spatula to frost the outside of the cake, scraping off any excess frosting. Serve with red wine (obviously). Enjoy!