Vanilla
Algerian Orange Blossom Mouskoutchou
Mouskoutchou is a type of genoise cake, made with both flour and cornstarch, that is typically Algerian. This is our version of that cake, made with olive oil.
Algerian Orange Blossom Mouskoutchou
Mouskoutchou is a type of genoise cake, made with both flour and cornstarch, that is typically Algerian. This is our version of that cake, made with olive oil.
American Coffee with Cinnamon Sugar Crust
The cinnamon sugar crust adds a delicious crunch to this crowd pleasing all-American coffee cake.
American Coffee with Cinnamon Sugar Crust
The cinnamon sugar crust adds a delicious crunch to this crowd pleasing all-American coffee cake.
Argentinian Dulce de Leche with Cinnamon Sugar
Dulce de leche, a beloved Argentinian condensed milk treat, makes this moist churro-inspired cake irresistible!
Argentinian Dulce de Leche with Cinnamon Sugar
Dulce de leche, a beloved Argentinian condensed milk treat, makes this moist churro-inspired cake irresistible!
Australian Lamington with Chocolate Sauce
The iconic Australian Lamington meets extra virgin olive oil! These delicious vanilla cake squares are covered in chocolate sauce and then dipped in shredded coconut.
Australian Lamington with Chocolate Sauce
The iconic Australian Lamington meets extra virgin olive oil! These delicious vanilla cake squares are covered in chocolate sauce and then dipped in shredded coconut.
Brazilian Carrot with Orange Ganache (Dairy Free)
This dairy free Brazilian carrot cake is a revelation! It has a subtle taste of carrots with an incredible chocolate finish highlighted by the orange zest and fleur de sel.
Brazilian Carrot with Orange Ganache (Dairy Free)
This dairy free Brazilian carrot cake is a revelation! It has a subtle taste of carrots with an incredible chocolate finish highlighted by the orange zest and fleur de sel.
Chilean Que Que with Cinnamon Sugar
This simple, yet delightful coffee cake is a typical Chilean homemade cake eaten at tea time.
Chilean Que Que with Cinnamon Sugar
This simple, yet delightful coffee cake is a typical Chilean homemade cake eaten at tea time.
Vanilla Cake How-to Video
Tips & Methods
Baking Tips
- Preheat your oven to 325ºF.
- Grease the recommended pan and line it with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - For best results, weigh all ingredients and bring them to room temperature.
- Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
- Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let your cake cool for 5-10 minutes before taking it out of the pan.
- Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours. - Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
- Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.
Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
- Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
- Gently mix stir ins into batter until well combined.
- Scrape batter into prepared pan(s) and sprinkle with toppings.
- Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
- Cool cake completely before frosting.
Vegan Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
- Stir all wet ingredients together.
- Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
- Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
- Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
- Bake immediately following the guidelines in the recipe.
- Cool in baking pan for about 10 minutes before unmolding.
- Cool cake completely before frosting.
