Vanilla
Tunisian Citrus Yogurt with Rose-Lemon Glaze
This melt in your mouth cake blends Tunisian olive oil with the flavors of Basboussa, a Middle Eastern sweet cake.
Tunisian Citrus Yogurt with Rose-Lemon Glaze
This melt in your mouth cake blends Tunisian olive oil with the flavors of Basboussa, a Middle Eastern sweet cake.
Turkish Marble Coffee with Cinnamon Butter Glaze
This delicious Turkish cinnamon marble coffee cake is perfect for your afternoon coffee or tea.
Turkish Marble Coffee with Cinnamon Butter Glaze
This delicious Turkish cinnamon marble coffee cake is perfect for your afternoon coffee or tea.
Vegan Turkish Marble with Cinnamon Sugar
This vegan cake is a variation of an Italian water cake baked with olive oil and water. It is a delicious, versatile cake.
Vegan Turkish Marble with Cinnamon Sugar
This vegan cake is a variation of an Italian water cake baked with olive oil and water. It is a delicious, versatile cake.
Vietnamese Chocolate Espresso
The combination of espresso and chocolate in this moist cake elevates the ordinary coffee cake to new heights!.
Vietnamese Chocolate Espresso
The combination of espresso and chocolate in this moist cake elevates the ordinary coffee cake to new heights!.
Washington Apple with Vanilla Glaze
Washington State is the top apple growing state in the United States. This cake highlights its delicious apples and tastes particularly good with Fuji apples. Bartlett pears also make for...
Washington Apple with Vanilla Glaze
Washington State is the top apple growing state in the United States. This cake highlights its delicious apples and tastes particularly good with Fuji apples. Bartlett pears also make for...
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.
