Basic Glazed Vanilla Cake + Video
Ah, vanilla cake. Basic. Classic. And so good. Especially this round vanilla cake. This cake is especially delicious. And adorable. With its pretty pink glaze and colorful sprinkles and all.
Oh, and also, this basic glazed vanilla cake is super quick and easy to make. And also, it's dairy-free. And also, I made a video tutorial for this vanilla cake recipe. Behold:
Or, watch it on YouTube.
A basic vanilla cake recipe is a staple in any baker's arsenal. This yellow cake is usually my go-to. It's rich and flavorful and tender and fluffy and perfect. But it's also full of butter and sour cream and milk.
Which is great. But sometimes I need a dairy-free vanilla cake recipe. One that's also rich and flavorful and tender and fluffy and perfect, obviously. But without all that dairy goodness.
And this vanilla cake is it. It's the one. The one you need if an occasion ever requires a dairy-free vanilla cake. Lemme tell you why.
This vanilla cake has the ideal texture. It's soft and moist and fluffy and tender but also not light as air. It's rich and melt-in-your-mouth and has just the right amount of heftiness to it.
This basic cake is also so quick and easy to make. The whole recipe comes together in one bowl in under ten minutes. The batter is then poured into a 9-inch round pan and baked for approximately thirty minutes.
And while the cake is baking, you can prepare the classic vanilla glaze. Which is done by whisking together all the glaze ingredients until smooth. And once the cake has cooled, the glossy, sweet glaze is poured over the cake. Let that glistening glaze do its thing and drizzle down the sides of the cake.
At this point, you can choose to leave the cake as is or garnish it with something like sprinkles. The latter would be a good idea if you made this cake in honor of some sort of celebration.
Also, as you can see, I put a teeny tiny bit of red food coloring into my glaze to create a delicate pink icing. You can use whatever color you'd like, or leave the coloring out completely and opt for a clean white glaze.
About flavor. This round vanilla cake is full of it.
This cake uses two full teaspoons of pure vanilla extract in the batter. Because it's a vanilla cake. Vanilla is the star ingredient. So you want all the vanilla flavor.
And then there's another teaspoon and a half of vanilla extract in the glaze. To really amp up that vanilla loveliness.
I also found that using orange juice (as opposed to milk or apple juice) imparted the best flavor and texture for the cake (milk made the cake a little more dense and apple juice didn't provide as good a flavor).
Quick and easy. Soft and tender. Moist and fluffy. Rich and flavorful. Dairy-free and one-bowl. Pretty and adorable.
Basic glazed vanilla cake recipe - imma put you to frequent and good use.
Basic Glazed Vanilla Cake
Yield: 9" round cake
2/3 cup canola/vegetable oil
1/2 cup orange juice
3/4 cup + 1 tablespoon sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups packed flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups confectioners sugar
Pinch of salt
1 1/2 teaspoons vanilla extract
2 tablespoons canola/vegetable oil
2-3 tablespoons (non-dairy) milk
-Food coloring and sprinkles, optional
2. In a large bowl, whisk together the oil, orange juice, sugar, eggs, and vanilla extract until smooth.
3. Pour the flour, baking powder, and salt over the wet ingredients and stir everything together until just combined. Drop batter into the prepared pan and bang pan against the countertop a few times to remove air bubbles.
4. Bake cake for 25-30 minutes, until cake springs back when touched and toothpick inserted into the center comes out clean. Let cake cool completely before lifting out of the pan and glazing.
5. Glaze: Whisk together all the glaze ingredients until a thick yet pourable mixture forms. Add a drop of food coloring into glaze if desired. Pour glaze over the cooled cake, spreading it to the edges and letting glaze drip down the sides. Garnish with sprinkles if desired.