Vanillarichchipcake Food

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VANILLA CHOCOLATE CHIP CAKE



Vanilla Chocolate Chip Cake image

I'm a teenager who loves to bake and have won several ribbons at the county fair. When we're asked to take a dish to a potluck, I often help my mom make it. This scrumptious cake is easy to transport and fun to serve because everyone likes it! -Abigail Crawford, Lake Butler, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup 2% milk
1 cup canola oil
4 eggs
1 cup miniature semisweet chocolate chips
5 tablespoons grated German sweet chocolate, divided
2 tablespoons confectioners' sugar

Steps:

  • In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and remaining grated chocolate; sprinkle over cake.

Nutrition Facts : Calories 498 calories, Fat 30g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.

VANILLA RICH CHIP CAKE



Vanilla Rich Chip Cake image

This moist cake, requiring just one bowl for preparation, is rich in vanilla flavor.

Provided by McCormick

Categories     Cake and Cupcakes,

Yield 16

Number Of Ingredients 8

1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tbsp McCormick® Pure Vanilla Extract
1 cup miniature chocolate chips

Steps:

  • Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
  • Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
  • Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (see recipe below), if desired.
  • Vanilla Butter Glaze: Mix 3 tablespoons melted butter, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract in in medium bowl until well blended and smooth. Let stand 5 minutes. Spoon glaze over cooled cake.

Nutrition Facts : Calories 351 Calories

VANILLA RICH CHIP CAKE



Vanilla Rich Chip Cake image

This cake is from McCormick's recipe files. Ultra moist, really does not need any frosting, all around great cake that my son requests for his birthday yearly.

Provided by Snicklefritzie

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

18 ounces yellow cake mix, any brand
1/2 cup oil
1/2 cup water
4 eggs
1 cup sour cream
1 cup mini chocolate chip
1 tablespoon vanilla

Steps:

  • Put cake mix in large bowl.
  • Add oil, water, eggs, sour cream and vanilla.
  • Beat until well-blended.
  • Fold in chocolate chips.
  • Spray large bundt pan with nonstick cooking spray. Pour batter into pan.
  • Bake at 350 degrees for 50 minutes.
  • Let cool in pan at least 1 hour.
  • Invert pan onto serving platter to release cake.
  • Ice if desired with following icing: 3 Tablespoons melted butter mixed with 1/2 teaspoon vanilla, 2-1/2 cups powdered sugar and around 2 tablespoons whipping cream.

Nutrition Facts : Calories 301.3, Fat 18, SaturatedFat 5.6, Cholesterol 59.8, Sodium 236.1, Carbohydrate 32.5, Fiber 1, Sugar 19.9, Protein 3.9

VANILLA CAKE WITH VANILLA SWISS BUTTERCREAM



Vanilla Cake with Vanilla Swiss Buttercream image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield 8-10 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pans
4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup canola oil
3 cups sugar
4 large eggs
2 tablespoons vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
5 large egg whites
1 cup plus 2 tablespoons sugar
1 pound (4 sticks) unsalted butter, cubed, at room temperature
1 tablespoon vanilla bean paste
1/2 teaspoon kosher salt
1/4 cup fresh blackberries
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup fresh strawberries

Steps:

  • For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray.
  • Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated.
  • Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth.
  • Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  • Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature.
  • For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt.
  • For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side.

THE BEST VANILLA CAKE



The Best Vanilla Cake image

We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat-all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 18

Nonstick baking spray
3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
1 tablespoon pure vanilla paste or extract
3 large eggs, at room temperature
2 large egg yolks, at room temperature
2 cups buttermilk, well-shaken
6 sticks (1 1/2 pounds) unsalted butter, at room temperature
4 cups confectioners' sugar
1/3 cup heavy cream
1 tablespoon pure vanilla paste or extract
1/2 teaspoon kosher salt

Steps:

  • For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray.
  • Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
  • To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides, smoothing it out.

VANILLA CHEX™ SPRINKLE CAKE



Vanilla Chex™ Sprinkle Cake image

This rainbow cake bursting with tasty Vanilla Chex™ cereal, marshmallows and sprinkles is ready to party!

Provided by Heather Baird

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 7

Butter for greasing pan
10 tablespoons unsalted butter
12 cups miniature marshmallows
1 box (13.5 oz) Vanilla Chex™ cereal
Betty Crocker™ Decorating Decors™ rainbow mix decors
1 1/2 containers (12 oz each) Betty Crocker™ Whipped whipped cream frosting
20 multicolored candy-coated chocolate candies

Steps:

  • Grease 9-inch springform pan with butter; set aside.
  • In 4-quart Dutch oven, melt 10 tablespoons butter over low heat. Add marshmallows; cook and stir until melted. Pour cereal over marshmallow mixture; stir together with large wooden spoon until all cereal is coated with marshmallow. Quickly press cereal mixture in pan with well-buttered hands. Use sheet of waxed or cooking parchment paper on top of cereal mixture to pack it down into the pan. Refrigerate cake until well chilled and set, about 2 hours.
  • Place rainbow mix decors in large baking pan with sides. Remove springform side from pan; slide large off-set spatula under cake to loosen from base. Spread 1/2 container frosting on side of cake to cover completely. Roll edge of cake in decors until completely covered. Transfer cake to cake stand or serving platter.
  • Frost top of cake with 1/2 container of frosting. Press decors onto top of cake with hands. If desired, brush excess decors into pan using small pastry brush.
  • Transfer remaining 1/2 container frosting to decorating bag fitted with large star tip. Pipe stars along top edge of cake. Place 1 chocolate candy in center of each piped star. If birthday candles are being used, pipe more frosting onto center of cake; stand candles upright in frosting. Let cake come to room temperature before cutting into slices with large chef's knife. Store loosely covered with plastic wrap.

Nutrition Facts : ServingSize 1 Serving

VANILLA CHIP DESSERT



Vanilla Chip Dessert image

With the flavor of vanilla chips and a creamy filling, this luscious dessert is a cinch to prepare. Sometimes I garnish with shaved chocolate to dress it up. -Melanie Budd, Anaconda, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 8

3 cups crushed vanilla wafers (about 90 wafers)
1/2 cup butter, melted
3 tablespoons brown sugar
1 package (10 to 12 ounces) white baking chips
2 packages (8 ounces each) cream cheese, softened
2 cups sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate ice cream topping, optional

Steps:

  • In a large bowl, combine the wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool. , In a microwave, melt white chips; stir until smooth. Cool. , In a large bowl, beat cream cheese and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping., Pour filling over crust. Cover and refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired.

Nutrition Facts :

VERY VANILLA CUSTARD-TOPPED CHEESECAKE



Very Vanilla Custard-Topped Cheesecake image

Vanilla is in all the layers..the vanilla wafer crust, the cheesecake, custard topping and the vanilla-infused COOL WHIP.

Provided by My Food and Family

Categories     Dairy

Time 6h20m

Yield 16 servings

Number Of Ingredients 10

45 vanilla wafers, finely crushed (about 1-1/2 cups)
3/4 cup plus 2 Tbsp. sugar, divided
1/4 cup butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. plus 1 tsp. vanilla, divided
3/4 cup sour cream
3 eggs
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 325ºF.
  • Mix wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining sugar and 2 Tbsp. vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.
  • Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Spread over cheesecake. Refrigerate 4 hours.
  • Remove rim from pan. Mix COOL WHIP and remaining vanilla; spread over cheesecake.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

EASY VANILLA CAKE



Easy Vanilla Cake image

This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.

Provided by Sapphire Bang

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 9

cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
  • Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g

VANILLA CHAI CHEESECAKE



Vanilla Chai Cheesecake image

Vanilla chai cheesecake adapted from Rachel's Diary.

Provided by LaurasFaves

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h5m

Yield 10

Number Of Ingredients 13

2 (6 ounce) containers vanilla yogurt
1 cup crushed gingersnap cookies
½ cup crushed amaretti cookies
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon salt
4 eggs
1 (8 ounce) jar caramel sauce, or to taste

Steps:

  • Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until golden, about 12 minutes.
  • Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
  • While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
  • Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
  • Let cool completely and remove from pan. Serve with caramel sauce.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 46.3 g, Cholesterol 175.1 mg, Fat 38.8 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 23.1 g, Sodium 479.3 mg, Sugar 25.6 g

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