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- Dish type
- Celebration cakes
- Birthday cake
A very moist basic cake recipe that can be paired with almost any icing - buttercream works a treat. This recipe makes 6 thin layers, or you can use three (23cm) tins to make three layers (adjust baking time as needed).
35 people made this
- 225g butter
- 400g caster sugar
- 375g plain flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 250ml milk
- 1 1/2 teaspoons vanilla extract
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Preheat oven to 180 C / Gas 4. Grease and flour six 23cm round tins. Sift together the flour, baking powder and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately beat in the flour mixture and the milk, mixing just until incorporated.
- Divide mixture between six 23cm tins. Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Reviews & ratingsAverage global rating:(28)
Reviews in English (21)
Pretty decent cake, but as white and yellow butter cakes are notoriously a little drier, I think for my own personal preference I would add a couple of extra yolks to the batter in the future. Experience has shown me this really helps. For those who remark this tastes like or has the texture of corn bread, perhaps you're not beating your butter and sugar long enough? You really have to beat it for a good 2-3 minutes to aerate it, which definitely makes all the difference in terms of texture. I made these into cupcakes, and added 1 tsp. of grated lemon zest to the batter. Frosted with Lemon Cream Cheese Frosting, also from this site.-01 Apr 2009
by Chef Lea
I made this into a 9x13 sheet cake and cooked this for 30 minutes. It turned out golden and moist. I found an easy and quick yellow cake. Excellent with chocolate frosting.-05 Jun 2005
a whole lotta cake for a whole lotta people... I put a layer of lemon curd and then used cream cheese frosting on top of that.-04 Jun 2007
"I made the basic vanilla version and it's a lovely cake! It has a good flavor and crumb, and it was sturdy enough to handle any frosting you want to use."
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I've made these for years and they are so delicious! My recipe is almost the same, but there are a few technical things I do differently in order to simplify the process. I will bake the cake following the package directions, although I use whatever pan is most convenient. Round, square, sheet, bundt, the pan doesn't really matter because the end result is simply baked cake. I will then dump the cake out into a large bowl while it's still warm, normally straight from the oven while it's still hot, and just break them up a little with my wooden spoon. I don't wait for them to cool in order to crumble. This prevents any of the hard edges because I add my entire can of icing right away and it will all melt into the fresh warm cake, making it all blend together into a big globby consistancy, leaving no room for dry clumps! Now I know you're probably thinking using the entire can of icing is way too much and these will be too heavy and rich, but that's where my other technical component makes a difference. I don't roll these into balls for 24 or even 48 individual treats. Instead I take my big globby mess of cake/icing mixture and spread it into a very large jellyroll pan lined with wax paper. I then place another piece of wax paper over it and flatten everything down, filling the entire pan into a solid flat surface that comes to the top of the jellyroll pan (so about an inch tall layer.) I leave the top wax paper sheet in place and wrap the entire pan in foil and put it in the freezer. I wait until it's totally solid, or at least almost completely frozen, and then take it out and slice it into 1 inch strips, turn the pan, and slice it the other direction in 1 inch strips. This gives me TONS of perfect, 1 inch cubes, of cake bites the perfect bite sized portions (and therefore not too rich and 'heavy' on your stomach) with no rolling or forming by hand at all. Once I have the 1 inch cubes of cake I leave a few rows of them out at a time to work with. I put the rest back into the freezer while I dip them into my melted almond bark (so much easier than chips or wafers, and cheaper too.) To dip them I literally 'plop' a cube into my bowl so that it drops down below the surface of the chocolate and then slide my fork under it to pull it out, tap the fork on the edge of the bowl to let the excess chocolate drip off, and then use the tip of a butter knife to slide the cube off the fork onto waxed paper. I only work with a few rows of cubes at a time because once they sit at room temp for a while, and especially when I'm handing them, they start to thaw quickly and that's when they can start falling apart in the chocolate and we don't want that. Once I'm done I usually end up with a whole table full of cake bites that are resting on wax paper. I melt some white chocolate to drizzle along the top and then package them up by the dozen in individual cupcake boxes to give to family and friends for birthdays, holidays, special occasions, etc. Even with my time saving techniques, these still take a while to make, but everyone loves them so much and they look forward to the treats at the next special occasion.
Has anyone tried freezing the cake balls prior to coating them?
I've been making cake balls every Christmas for years and yes it is A LOT of work. This is the most accurate and detailed recipe I've seen so far. Dipping them is the hardest part, I used melting chocolate waffer chips (forget the brand) they sell them at Walmart in the Christmas isle. I stick them with toothpicks before dipping them, and tap the excess chocolate off on the side of the bowl, then after they've set remove the toothpick, it will leave a little mark but decorating them covers that up. Also when melting the chocolate I ABSOLUTELY always shave a small amount of gulfwax into the chocolate to make it easier to dip.
I have been making Cake Balls for years using the method here except I always use a fork to dip the cake balls. Other then the fact it is time consuming and can be messy, this is so easy that kids can do it. I always make them interesting by making flavors like Peppermint Patty ( chocolate cake with mint flavored vanilla icing mixed in dipped in dark chocolate) or Peanut Butter Cup (chocolate cake, milk chocolate frosting with peanut butter mixed in and milk chocolate coating) or Strawberry (white cake, strawberry jam mixed into cream cheese frosting, white chocolate coating)
turned out great people wanted to know where they came from I used the recipe from Hershey.com for a candy coating choc chips and shortening
I haven't made these yet but I will be soon :). but I think instead of using frosting in the cake crumbs I will use a pkg of softened cream cheese. I believe it will make it a little less sweet.
These cake balls taste amazing, but be prepared to put some labor into them. This recipe has sugar-coated everything. Couple tips: Use white or chocolate Almond Bark (not chocolate chips for the coating). If you prefer a coating with color, you can find Wilton's Candy Melts at your local crafts store like Michaels. Using food coloring with White Almond Bark will give you a pastel color. It is also so hard to make the balls look "perfect," so don't expect Starbucks looking cake balls. The taste will make up for it though. Don't place the ball into the entire bowl of dipping sauce. Instead hold it on a spoon, and with another spoon dip into the sauce and drizzle over the ball until covered. Also, I find that after coating the ball, using a toothpick to gently slide the ball off the spoon onto the parchment paper works best. It's fun to get creative with them. For Christmas I use a red velvet cake with white Almond bark icing, and white cake with green and red Wilton's chocolate icing. Enjoy!
The end result -- after MUCH time & labor -- was cute too look at but kinda gross to eat: the balls were heavy belly bombs that only kids can stomach. Note: (1) white chocolate coating is a nightmare (kept burning), (2) if you plan to put them on a stick make them SMALL, I used a 1.25" ice cream scoop and they were much too heavy to stay on, (3) make sure the balls are VERY COLD (freeze for 20 min.) before you work with them, and (4) I ended up using my hands to coat them in chocolate. Not worth the effort.
These are fantastic! Who knew you cake from a box would taste like this? I pretty much followed the recipe to the letter and had excellent results. For the coating, I used an entire package of chocolate Almond Bark and had no trouble melting it in the microwave, but I did take the time to chop it first. There is enough left over from the coating process to perform the drizzle technique. Three-quarters of a can of frosting is plenty. I think the key is to have the whole mixture a little less moist than you think it should be - kind of like when you squeeze pie crust dough to form a ball. I did cut off the crispy edges as another member suggested, and I also covered the cake with the pan lid immediately to keep it super moist. They will ooze a tiny bit if you leave any spots uncoated, but storing them in the refrigerator should help. I will be making this again in endless variation!
This was an easy and fun recipe to make. I took them to a party and everyone was asking me for the recipe. I put them on cookie sticks and then placed them in a pot as a centerpiece/desert. They are rich so one was enough for everyone.
the recipe is right on the nose. The only suggestion I would make is to trim off the crispy edge of the cake once you cool it. The edge doesn't crumble like the rest of the cake.
This is one of the easiest things to make - and guests think you've worked your fingers to the bone for them. The directions are easy to follow. While I was preparing the coating, it occurred to me to try making cake balls with my citrus pound cake recipe, my sour cream devil's food cake recipe and my chocolate fudge brownie recipe. Actually, any good recipe can be substituted. For those having problems, don't melt the coating in a microwave, and be careful not to have the double-boiler's water on a hard boil: if the steam gets into the chocolate, it'll 'seize' and be useless. Also: this is for ɺ Cook from Delaware': If you have a Bulk Barn or Michael's that sells bakery tools, pick up a set of candy making tools which includes a hoop-like spoon on which you place your cake ball, truffle or mixture that you'll be coating on it, dip it into the coating, gently tap the ball into the coating, turn over to cover completely, pick it up again in the hoop and use the pick to gently roll the ball onto waxed paper. If there's a tiny area that the coating process mission, it's easily fixed by using the pick to smooth over some of the coating.
I was very excited to make these for Valentine's Day gifts and I have to say, I think they were a flop (and believe me, I wanted to LOVE them). I used the Williams-Sonoma Red Velvet cake mix, which is fabulous and making the balls themselves was fine. But. coating them was a nightware. I bought the candy coating as written, melting as written and coated the cakes fully as suggested by another reviewer. Getting them out of the chocolate was a challenge (I ended up wearing gloves and using my hands) and in spite of checking thoroughly, most balls had tiny areas without candy and did ooze immediately. Sorry. I honestly wanted to love this but this was too much work for oozy candy.
I have to admit i kinda hate box cake and canned frosting, but I used both in this recipe and they turned into a new creation (both the darkest chocolate flavor I could find). Sweet and addicting. I ate far too many before i brought them to a Halloween party. The plan was to coat them in green-dyed white candy coating and make them zombie heads. but the cheap Kroger coating did not coat, so a messy green drizzley mess covered them instead. Ugly - buy hey, who said a zombie should look palatable?
I was worried this recipe would taste like plastic, artificial pre-made frosting yuck. but it turned out great! I had fantastic aspirations of making witches and pumpkins and unfortunately, ran out of time. I used Betty Crocker Supermoist Dark Chocolate and Pillsbury whipped white frosting. I left the balls covered overnight in the fridge then dipped them in Ghiradelli 60% cacao chocolate and Halloween sprinkles. SUCH a hit, no one believed they weren't from a bakery. PS don't try to use white chocolate (unless you're just doing a drizzle), it didn't melt very well at ALL. If you need white, use the candy chips as recommended.
these are cute as a button and fairly easy to make. They are just waaaaay too sweet for my taste.
I am so glad I stumbled upon this recipe. Made these for a group meeting, and they were a huge hit! I used a Halloween theme: orange supreme cake mix, orange frosting, semisweet chocolate coating, and Halloween "funfetti" sprinkles on top. Adorable and scrumptious, plus they were super easy (just took some effort to roll and coat). I can see why people are saying cake balls are the new cupcakes. Will definitely make again!
I think next time I will use a double boiler for the almond bark. It got lumpy from re-heating it in the microwave. Also, be very careful to completely cover the ball in coating, if there is ANY without, it will expand and squeeze out like a cake-ball-cyst. Otherwise, it worked great. We're planning on having these for our wedding, so I am trying to perfect the process.
I made these for a bridal shower a few months ago.. they came out really well! One major suggestion..if you're working in the summer months, make sure to turn your A/C on! I did a test run that went really well. The next day, the heat had really picked up, and things were just going awful - chocolate coating wouldn't set right, they were cracking, etc. I gave up, turned on the A/C to relax a bit and decided to give it another go - no problem with the cooler air!
My sister in law made these for my birthday with red velvet cake, vanilla frosting and chocolate coating - it was a major hit! The frosting wasn't too sweet but made the cake extra moist. I highly recommend this!
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- 3 cups all-purpose flour
- 1 tablespoon baking powder
- .38 teaspoon salt
- 18 tablespoons unsalted butter, softened (2 1/4 sticks)
- 2 ¼ cups sugar
- 1 tablespoon vanilla extract
- 1 ½ cups whole milk
- 9 large egg whites
Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Beat butter and sugar together at medium speed with an electric mixer until light and fluffy, about 5 minutes. Mix in vanilla.
Whisk together milk and egg whites in a separate bowl until just combined.
Gradually add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture, mixing at low speed until just combined. Scrape the bowl well with a rubber spatula, as needed.
Divide batter evenly between prepared pans. Bake cakes on middle rack at 350° for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool in pans on wire racks 10 minutes remove cake layers from pans and cool completely on wire racks, about 1 hour.
Wrap cake layers individually in plastic wrap freeze for 4 to 6 hours. (This step is optional, but frozen layers are easier much easier to work with. We recommend freezing for at least one hour when making a naked cake to ensure that crumbs don&rsquot break off into the icing.)
When ready to frost the cake, remove layers from freezer and unwrap. Level any uneven layers with a serrated knife if necessary.
Place a dollop of frosting in the center of a cake stand or serving plate (to keep the cake from sliding) and place 1 cake layer on top of frosting. Spoon about 1 cup of frosting directly on top of first layer using an offset spatula, spread the frosting evenly over the top and just past the edges of the first layer. Place the second cake layer upside-down directly on top of the first layer repeat frosting process. Place the third cake layer on top of the second layer. Spoon about 1 1/2 cups of frosting directly on top of third layer, and lightly frost the entire cake, starting with the top and moving down the sides, leaving the layers largely exposed. Place the assembled cake back in the freezer for 20 minutes to allow the icing to set. Decorate as desired.
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This is my new favorite Eggless Vanilla Cake Recipe!
Special occasions celebration, like birthdays, school parties, etc… are a real struggle for people with food allergies. In my opinion, egg allergy is one of the most difficult food allergies to live with because eggs are hidden ingredients in so many foodstuffs.
Celebrating through food is a big part of our culture.
Who could imagine a birthday party without a cake or cupcakes?
So, when my daughter was diagnosed with egg allergy when she was 1-year-old I promised myself that she would never feel left out because of her condition. And so, my adventure of cooking without eggs started.
Have been a LONG journey! But today, I finally feel that I have the perfect Eggless Vanilla Cake Recipe.
I really like this Vanilla Cake’s sweet buttery flavor and light and moist texture.
Let’s talk about the ingredients. Just like all my recipes, I wanted to have simple ingredients that most people usually have on hand. Mission accomplished✔
IF YOU LIKE THIS RECIPE YOU MIGHT BE INTERESTED IN THESE TOO.
I know how hard it is to have a little one with food restrictions, especially when it comes to special occasions. That being said, I truly hope this recipe helps you light up any special celebrations.
Please try it and come back to tell me how you like it!!
Recipe updated, originally posted September 2014. Since posting this in 2014, I have tweaked the recipe to be easier.
0 hour 0 hour
1 cup Chelsea White Sugar
125g Tararua Butter
2 teaspoons vanilla essence
1 1/2 cups Edmonds Standard Grade Flour
1 3/4 teaspoons Edmonds Baking Powder
1/2 cup Meadow Fresh Original Milk
Whipped Vanilla Bean Frosting
375 grams unsalted Tararua Butter, softened and cut into cubes
3 cups sifted Chelsea Icing Sugar
3 tablespoons (45 mL) Meadow Fresh Original Milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt
Preheat oven to 180 degrees C. Grease and flour a 23cm x 23cm cake pan or line a muffin pan with paper liners.
In a medium bowl, cream together the Chelsea White Sugar and Tararua Butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
Combine Edmonds Standard Grade Flour and Edmonds Baking Powder, add to the creamed mixture and mix well. Finally stir in the Meadow Fresh Original Milk until mixture is smooth. Pour or spoon into the prepared pan.
Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Whipped Vanilla Bean Frosting
In a mixer whip Tararua Butter for 8 minutes on medium speed. Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
You can swap the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.
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