Friday, July 26, 2013

RECIPE: Scratch Cake Vanilla

 Vanilla Cake (From scratch)

8 inch Layer Cake tin raised up on wire rack inside deep 12 inch Dutch Oven  

Here is a scratch Vanilla Cake recipe.  For use in Dutch Oven Baking recipes or your Kitchen Oven.
Use this in Dutch Oven recipes that require (1 or 2) Box Cake Mix. Or to make a 2 layer cake.

You have the following baking options
Fill round layer pans no more than half full of batter
 *10 inch Dutch Oven if baking in DO direct (7 Coals Bottom -13 Coals Top)  Thick cake or cobblers, cook slightly longer
*12 or 14 inch Dutch Oven if placing 8 inch round cake pan inside DO + trivet or inverted pie pan, if you wish to lift cake pan off bottom of Dutch Oven to avoid over cooking the bottom. Coals for 350°
* (2) Round Cake Pans for Baking in Kitchen oven (Kitchen Oven set to 350°)

2 Cups      Flour
1 tbsp        Baking Powder
1 tsp          Salt
1/4tsp       Baking Soda
1/2 Cup    Butter Unsalted (If Salted butter is used, reduce salt above to 1/2 tsp)
1 1/4 Cup Sugar (granulated)
3/4 Cup    Milk
1 tsp        Vanilla
2              Eggs

Preheat Dutch Oven or Oven to 350°

Grease DO or round cake pan with Crisco

Mix Flour, Baking Powder, Salt, and Baking Soda.  Set aside

Beat Butter and Sugar in large bowl on medium to high speed mixer, scraping bowl as you go.  Beat until fluffy.  Beat in Flour mixture, Milk Vanilla, and Eggs, on medium speed until well blended and airy.

Pour into pan and spread even.  Place into preheated Dutch Oven or Oven.  Bake 25-30 minutes or until knife or tooth pick comes out clean.

Cool for 15 minutes, then remove from pans.  Continue to cool completely.

Recipe makes 2 Round Cakes or one Dutch Cobbler type desert.

To layer, and after cooled.  Carefully cut tops of cakes off lightly (don't cut deep just trim tops)  Frost and layer.  Frost with wide frosting blade or serrated bread knife.

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