Tag Archives: buttermilk

Anytime Vanilla Cake


Vanilla cake

Vanilla cake

Vanilla cake

Simple is the best. We are in love with the Nordicware Heritage bundt spiral – hypnotising isn’t it? Where does it begin? Where does it end?

This is a simple vanilla cake, with no chocolate (what? Michelle didn’t put any chocolate in her desserts?!) Moist, fluffy and all Vanilla. So good. I especially love the crunchy edges. The secret to this cake is in the combination of butter, neutral oil and buttermilk. It won’t fail on you, and is the best vanilla cake we’ve ever had.

I have been perfecting this Vanilla cake recipe and finally have a good understanding of potential variations. First I started with a naked version which was beautiful on its own but then the next one takes it to a whole new level: a simple, easy raspberry icing made with crumbled Fresh As freeze dried whole raspberry pieces, icing sugar and water. The tasters said it was very delicious with the berry notes coming through.

I’ve also hid freeze dried blackberries inside the large cake and the little surprises of fat berries when slicing through the cake was a lot of fun.

J also likes to add lots of colourful sprinkles to the batter to make it a cute subtly colourful cake.

This isn’t a recipe particular to a bundt pan. You can bake this with equal success in a sheet pan – cutting out with cake rings to make stacked cakes (which is in fact, its original design!); or in regular cake pans for an effortless anytime cake.

Cake recipe adapted from All About Cake, Christina Tosi.

Ingredients

  • 250g caster sugar
  • 60g soft brown sugar
  • 120g unsalted butter, room temperature
  • 3 large eggs (size 8)
  • 110g buttermilk (or sour cream)
  • 80g neutral oil (rice bran or rapeseed oil)
  • 10g vanilla baking extract (I used Heilala vanilla baking extract)
  • 180g plain flour
  • 25g corn flour
  • 4g baking powder
  • 4g salt

Raspberry icing glaze

  • 10g Fresh As freeze dried raspberry pieces, crushed up
  • 50g icing sugar
  • 3 tablespoons water

Instructions

  1. Preheat the oven to 175C on fan bake. Grease a bundt pan well (or line your cake pan with baking paper, if you are not baking in a bundt pan).
  2. Cream the sugars and butter together in a stand mixer, on medium-high for 3 minutes or till light and fluffy.
  3. Scrape down the sides of the bowl, and add eggs in one by one, making sure each has been incorporated before adding the next. Beat on high for 3-4 minutes, scraping down the sides of the bowl at the end.
  4. In a jug, mix together buttermilk, oil and vanilla. With the mixer on low-medium, very slowly pour this fatty mixture in. This should take 3 minutes. Scrape down the bowl and beat on high speed for 3 minutes. The mixture should have doubled in volume, is quite white and homogenous, with no streaks of fat. This is an essential step. Take your time to do this right.
  5. With the mixer on low, add the flour mixture (flours, baking powder and salt), taking just a minute. Scrape down the bowl and mix on low for a further minute.
  6. Check that the oil in the greased pan has not pooled in the grooves. (if so, brush again). Pour the batter into your prepared pan.
  7. Bake for 40 minutes (25 – 30 minutes for sheet pans and smaller cake pans, especially if you are diving the batter up and baking the cakes into smaller cakes). The cake is done when it has pulled away from the sides, and is bouncy to touch.
  8. Leave in the pan for 15 minutes before up ending it onto a wire rack for cooling.
  9. To make Raspberry glaze, mix all the ingredients to form a thick glaze. Drizzle over cake.

Baileys Chocolate Luxe Bundt Cake


This is quite a boozy cake – not at all a surprise since there is a whole cup of Baileys in here. What I didn’t expect was how much the children liked this cake (the alcohol has been cooked off so no children inadvertently got drunk from consuming this cake). This cake is quite indulgent and rich, please do serve in smaller portions – you can always go back for seconds. I’ve used the special chocolat version of Bailey’s here, by all means use what you have 😉

Ingredients For the Bundt Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (Valrhona)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup oil (rice bran)
  • 1 cup Baileys Chocolat Luxe Irish Cream liqueur
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla paste (Equagold)

Ingredients For the Toppings:

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 120ml cream
  • 1/2 cup salted caramel
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used a few Valrhona batons, broken into small pieces)

Directions:

    1. Preheat the oven to 170 degrees C. Prepare a 8-10 cup bundt cake pan by spraying with baking spray. I used a silikomart high cathedral pan here.
    2. In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
    3. Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 30 minutes before flipping onto a wire cooling rack and cool to room temperature before any icing is poured on (so that the icing doesn’t get soaked in).
    4. While the cake is cooling, warm the cream till it just comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling. Warm the caramel. Set aside.
    5. Place a piece of baking paper under the wire cooling rack. Use a spoon to drizzle the chocolate ganache over the cake. Drizzle salted caramel over the cake. Sprinkle the dark chocolate pieces over the top of liquid toppings.
    6. Serve straightaway if you can’t wait, but it tastes even better the next day.

Salted caramel chocolate cake with brandy ganache


Wow that was a mouthful, but trust me this is an easy cake, done in 2 hours. I don’t normally believe in ‘one-pan’ cakes but this turned out to be the most amazing cake I have done in a while (those who got to eat it loved it).

The cake is adapted from Annabell White’s Chocolate Buttermilk Cake.

The batter is baked separately in two identical pans – reason is being an extremely moist cake, I would have a hard time splitting it in half without it breaking up all over my hands.

It also helped when it comes to adding the salted caramel layer – I could easily spread it on while the cake is warm, without needing to over handle it.

A silky smooth and glossy chocolate ganache is then poured over with much abandon,  letting the ganache glide freely over the cake and sides.

Quite an indulgent experience especially when the cake’s left overnight so the cake, salted caramel and chocolate ganache got a chance to mix and mingle, producing one moist cake with a real depth of flavour.

Given how quick I got this done, it is definitely a weeknight cake too if you should ever have any cake emergency!

Cake recipe:
ingredients
115g butter
125 g dark chocolate
1 cup sugar
1 tsp Princess cake and cookie baking emulsion from Lorann oils
1 3/4 cups buttermilk
3 eggs
1 3/4 cups plain flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder

salted caramel
See my recipe from the Salted Caramel Macaron post.

Ganache Recipe:

140g dark chocolate tabs
125ml fresh cream
20g unsalted butter
1 tablespoon whiskey or brandy (optional)

Cake directions
1. Heat oven to 180 deg C. Grease two 22cm tin and line with baking paper.
2. Heat butter and chocolate carefully in saucepan stirring on medium temperature. Do not over heat. Take off heat, add sugar and baking emulsion straight away while mix is hot.
3. Whisk in buttermilk and eggs with a whisk. Add dry ingredients, whisk gently till just smooth. Pour batter into tin.
4. Bake for 30 minutes or until skewer comes out clean. Turn out on wire rack to cool.
5. Spread 4 tbsps of salted caramel onto the top of one cake. Place the other cake on top.
6. Make chocolate icing. Put chocolate and butter into a bowl. Heat cream in a saucepan till just boiling and pour over chocolate. Let it sit for a minute before stiring. Add whiskey or any liqueur of your choice. Pour over cooled cake and using a palette knife, spread the icing around, allowing the ganache to dribble over the edge randomly.
7. Smooth tops. Let the cake sit overnight and it will taste even better the next day.