Classic Vanilla Soft Cake

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👤 by admin

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Perfect as a tea-time cake, base for layered desserts, or as a simple homemade treat for any occasion.

Usage

A light, soft, and perfectly balanced vanilla cake made effortlessly with CakeShake Vanilla Cake Mix. This classic recipe delivers a smooth texture and delicate flavor, ideal for everyday baking.

 Brief

Author

Admin

Category

Cakes

Difficulty

Easy

Yields

4 Servings

Prep Time 10 mins

COOK TIME 25 mins

TOTAL TIME 35 mins

Ingredients

  • 1 cup CakeShake Vanilla Cake Mix
  • ½ cup milk
  • ¼ cup oil
  • 1 egg

Instructions

  1. Preheat the oven to 180°C and grease a cake tin or line it with baking paper.
  2. In a mixing bowl, combine CakeShake Vanilla Cake Mix, milk, oil, and egg. Mix well until a smooth batter forms.
  3. Pour the batter into the prepared cake tin and spread evenly.
  4. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool before slicing and serving.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.