Vanilla

Italian Mascarpone Ciambellone with Lemon Glaze

This deceptively ordinary looking Italian ring-shaped tea cake is a moist and flavorful anytime cake.  Enjoy it for breakfast with a cup of coffee or tea or when you have...

Italian Mascarpone Ciambellone with Lemon Glaze

This deceptively ordinary looking Italian ring-shaped tea cake is a moist and flavorful anytime cake.  Enjoy it for breakfast with a cup of coffee or tea or when you have...

Vegan Italian Vanilla with Lemon Buttercream

This vegan cake is easy to make and delicious!  It presents beautifully whether frosted with the lemon buttercream or simply dusted with powdered sugar.

Vegan Italian Vanilla with Lemon Buttercream

This vegan cake is easy to make and delicious!  It presents beautifully whether frosted with the lemon buttercream or simply dusted with powdered sugar.

Italian Vanilla with Mascarpone Cream

This cake is a celebration of olive oil. On its own, the cake is perfectly moist with citrus notes elevated by the olive oil. With the recommended mascarpone cream frosting...

Italian Vanilla with Mascarpone Cream

This cake is a celebration of olive oil. On its own, the cake is perfectly moist with citrus notes elevated by the olive oil. With the recommended mascarpone cream frosting...

Italian Ricotta Ciambellone with Lemon Glaze

This simple Italian ring-shaped tea cake tastes quite extraordinary – the ricotta and olive oil make it exceptionally moist and the lemon glaze adds just the right amount of citrus...

Italian Ricotta Ciambellone with Lemon Glaze

This simple Italian ring-shaped tea cake tastes quite extraordinary – the ricotta and olive oil make it exceptionally moist and the lemon glaze adds just the right amount of citrus...

Italian Torta Nua with Lemon Cream

This olive oil sponge cake with Italian pastry cream is perfectly moist and creamy. Made popular online in recent years, the origins of “Nua” cake are unknown beyond the first...

Italian Torta Nua with Lemon Cream

This olive oil sponge cake with Italian pastry cream is perfectly moist and creamy. Made popular online in recent years, the origins of “Nua” cake are unknown beyond the first...

Japanese Yuzu with Cherry Blossom Cream

This cake highlights Yuzu's distinctive citrus flavor which is often described as a cross between lemon, mandarin orange and grapefruit with strong floral notes.  

Japanese Yuzu with Cherry Blossom Cream

This cake highlights Yuzu's distinctive citrus flavor which is often described as a cross between lemon, mandarin orange and grapefruit with strong floral notes.  

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.