Vanilla Crunch Cake
Vanilla Crunch Cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vanilla crunch cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake! Vanilla Crunch Cake Cream and Caramel always Melts hearts. Press half the crumb mixture onto bottom of prepared pan.

Vanilla Crunch Cake is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Vanilla Crunch Cake is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook vanilla crunch cake using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vanilla Crunch Cake:
  1. Get 2 and ¾ cups cake flour
  2. Make ready 1 and ⅔ cups granulated or superfine sugar
  3. Take 1 tbsp. baking powder
  4. Make ready 3/4 tsp. salt
  5. Prepare 3/4 cup unsalted butter, softened
  6. Get 4 large egg whites, plus 1 whole large egg
  7. Take 1 cup whole milk
  8. Get 2 tsp. vanilla extract
  9. Prepare 1 tsp. almond extract
  10. Prepare Frosting
  11. Prepare 1 and ½ cups unsalted butter, softened
  12. Make ready 4 and ½ cups confectioners' sugar
  13. Make ready Pinch salt
  14. Take 1/2-3/4 cup caramel sauce
  15. Take Topping
  16. Prepare 2 cups chocolate caramel popcorn

It's finished with a light sugar glaze that adds just the right amount of sweetness. Remove the pan from the freezer. Vanilla Crunch cake is rich with vanilla caramel crunch icing, layered between vanilla-sponge. This stand-out cake is a guaranteed show stopper for all occasions.

Instructions to make Vanilla Crunch Cake:
  1. Preheat oven to 350 degrees F. Prepare two 8 inch round cake pans by first spraying the bottoms with cooking spray, covering bottom with a round-cut piece of parchment paper, then spraying the entire pan. Set aside.
  2. Using a stand mixer, combine all dry ingredients on low for 1-2 minutes or until fully mixed. Add in softened butter and allow to mix until crumbly like damp sand, about 2 minutes.While mixer is running, add in the four egg whites, one at a time, allowing 1-2 minutes of mixing time in between each egg white to fully incorporate. I found after the second egg white I had to increase the speed up one or two notches as the batter became thick.
  3. Once all the egg whites have been added, add the final whole egg and let mix for 2 minutes. Scrape down the sides of the bowl and mix until batter is thick and smooth.In a small bowl, whisk the milk with both extracts.
  4. Pour into the batter, ⅓ at a time, leaving 1-2 minutes to mix in-between.Evenly pour batter into two prepared cake pans. Using the back of a spoon, gently swirl the batter to make the tops level. (It doesn't need to be perfect.) Tap cake pans on the counter to release air bubbles,then bake both in the preheated oven on one rack for 27-35 minutes (mine was 33-35 min)
  5. The cakes will be light brown on top and will not be jiggly in the centre when touched.Let cool in pans for 5 minutes, then very carefully place one flat hand on the top of the cake and one on the bottom of the pan and flip over, removing the parchment circle.
  6. The cake is very tender and prone to crumbling, so be careful when flipping. Leave to cool on a wire rack.
  7. (Frosting and Topping) While cake layers are cooling, cream together butter, sugar and salt until smooth and combined. Pour in the caramel sauce and then beat until light and fluffy. Set aside.Add chocolate caramel popcorn to a food processor for 1-2 pulses, or until popcorn is broken down into chunks about ¼ to ½ the normal size. Set aside.
  8. Assembly : - Spread frosting on top of one cake layer, then add the second layer on top. Frost the top and sides of the entire cake. Sprinkle the chocolate caramel popcorn chunks on the top to garnish.

Vanilla Crunch cake is rich with vanilla caramel crunch icing, layered between vanilla-sponge. This stand-out cake is a guaranteed show stopper for all occasions. A vegan apple-hazelnut cake that's not only super moist but also the perfect comfort food with a hint of cinnamon. Using all butter will actually likely make your cake more dense and dry. You can, however, substitute vegetable oil for the canola oil without issue.

So that is going to wrap it up with this special food vanilla crunch cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!