Vanilla
Soleil de Provence with Citrus Glaze (Dairy Free)
This dairy free cake, which looks like a sun, is an ode to the bounty of Provence – sunshine, olive oil, citrus and a dash of good health.
Soleil de Provence with Citrus Glaze (Dairy Free)
This dairy free cake, which looks like a sun, is an ode to the bounty of Provence – sunshine, olive oil, citrus and a dash of good health.
South African Honey with Honey Butter Sauce
This traditional South African Heuningkoek (Honey Cake) is a delicious vanilla cake served right out of the oven oozing with a hot honey butter sauce.
South African Honey with Honey Butter Sauce
This traditional South African Heuningkoek (Honey Cake) is a delicious vanilla cake served right out of the oven oozing with a hot honey butter sauce.
South East Asian Pandan
Pandan has a delicate taste usually described as grassy vanilla with notes of rose, almond and coconut. Pandan cake with its characteristic and delightful green color, is made all over...
South East Asian Pandan
Pandan has a delicate taste usually described as grassy vanilla with notes of rose, almond and coconut. Pandan cake with its characteristic and delightful green color, is made all over...
Spanish Bizcocho de Naranja with Orange Glaze
This “Bizcocho de Naranja” literally orange cake, is a celebration of olive oil and oranges. It is a simple, yet delicious cake that tastes like olive oil and sunshine.
Spanish Bizcocho de Naranja with Orange Glaze
This “Bizcocho de Naranja” literally orange cake, is a celebration of olive oil and oranges. It is a simple, yet delicious cake that tastes like olive oil and sunshine.
Swedish Cardamom with Lemon Butter Glaze
This simple, yet elegant coffee cake is a typical Swedish cake eaten at “fika” or tea time.
Swedish Cardamom with Lemon Butter Glaze
This simple, yet elegant coffee cake is a typical Swedish cake eaten at “fika” or tea time.
Thai Lemongrass with Citrus Cream
Lemongrass has a delightful lemony aroma with floral, ginger and mint notes which imparts a subtle, uniquely delicious flavor to this cake.
Thai Lemongrass with Citrus Cream
Lemongrass has a delightful lemony aroma with floral, ginger and mint notes which imparts a subtle, uniquely delicious flavor to this cake.
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.
