Basic Vanilla Cake Recipe

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If I am at a party with a store bought cake, I don’t usually eat any. Homemade cakes are where its at. However most cakes that are “homemade” are not so homemade. They are still out of a box that contain preservatives and additives. And to find one with organic ingredients is near impossible. But unfortunately I have always felt boxed ones taste better. Until I found a recipe for chocolate cake and modified it to make this vanilla cake. I now have go to recipes for chocolate and vanilla cakes that I feel good about feeding to my family.

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Alyssa actually requested a pink cake for her birthday this year so I will puree strawberries and substitute those for part of the water in the recipe. No food dye required.

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(we don’t eat the fondant, I peel it off before serving. It has artificial food dyes and it just doesn’t hold a candle to the homemade buttercream underneath)

Basic Vanilla Cake

makes 20 pieces

2 1/4 cups flour*

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 1/3 cups sugar

1 cup buttermilk

3/4 cup warm water

1/4 cup melted butter

1/4 cup oil or applesauce or plain greek yogurt*

2 eggs

2 tsp vanilla

1/4 tsp almond extract (optional)

*For a large birhtday party I usually use organic all purpose flour and oil. For a family gathering or weekend dessert, I use organic whole wheat pastry flour and applesauce/greek yogurt.

Mix flour, baking powder, baking soda, and salt. In a separate bowl mix all wet ingredients. Gently combine the two just until its not too lumpy. Don’t overstir.

Place in greased cake pans and bake 350 F for 25-35 minutes, just when tester comes out clean (depending on if its 2 8 inch, a 9 x 13, cupcakes, etc).

If it starts pulling away from the sides, its done. Take out of oven and let sit for 5 minutes before taking cupcakes or round cakes out of pans.

Nutritional Information: (with applesauce. Oil adds 22 calories and 2.7 g fat per serving)

Calories: 137

Fat: 3 g

Sodium: 189 mg (8%)

Carbohydrates: 25 g

Sugar: 14 g

Protein: 2.4 g

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