Have any good vanilla cake recipes???

Question

And also frosting ideas to go on the cake! :)

THANK U!

Answer 1

Vanilla Cake with homemade frosting:

1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
1 1/4 c. flour
1 tsp. baking powder

Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).
To change flavor of basic cake:

Add:

3 tablespoons cocoa or

1 teaspoons cinnamon and 2 cups apples, chopped or

1/2 cup black walnuts or

1/4 cup butter, 1/2 cup brown sugar and 1 cup crushed pineapple mixed together in bottom of pan.

Cream Cheese Frosting

One 6 ounce package cream cheese
2 teaspoons vanilla
1/2 cup butter
4 cups powdered sugar (sifted)

Beat together cream cheese, vanilla, and butter until fluffy. Slowly add powdered sugar 1/2 cup at a time until the frosting is the right thickness to spread on cake. Keep in the refrigerator until serving.

The "tangy" cream cheese frosting flavor is a real hit on top of all kinds of cakes.

Answer 2

Take a standard yellow cake mix with pudding added and add 1 1/2 tsp cinnamon and 1 T vanilla. Bake according to package directions. Instead of a traditional frosting, make a streusal out of flour, butter, brown sugar, and candied pecans to place on your batter. After it cooks, make a cream cheese glaze, if you want, and pour over the top. This cake is yummy!

Answer 3

I dont have any vanilla cake recipes but for frosting, if you want chocolate melyt a couple table sppons of butter in a mixer add a third a cup of cocoa, then whip it, add alternating, a box of powdered sugar and a third a cup of milk, if to thin add more powdered sugar if to thick add more milk and keep refrigerated until use. Or make a meruinge frosting, whip 2-3 egg whites with a teaspoon of cream of tarter over a double boiler, add sugar until desired sweetness. add a teasppon of vanilla. Whip until thick and shiny

Answer 4

Raspberry Laced Vanilla Cake
1 (18.25 ounce) box white cake mix without pudding
1 cup red raspberry preserves, divided
1 box confectioners' sugar
2 cups margarine, softened
2 egg yolks
1/4 cup raspberry Schnapps liqueur
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

Prepare white cake mix according to box directions, saving the egg yolks for icing. Cool 10 minutes; remove from pans and cool completely.

Prepare icing. At low speed of electric mixer, beat confectioners' sugar and margarine until blended. Beat on high speed until light and fluffy. On medium speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract until smooth.

Assemble the cake. With a serrated knife, cut each cake layer horizontally in half. Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 cup raspberry preserves. Top with top half of cake layer; spread with frosting. Repeat layering, ending with frosting. Repeat layering, ending with cake layer. With knife, spread remaining icing on sides and top of cake. Refrigerate if not serving immediately.

Yields 20 servings.