Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vanilla crunch cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Come See our Unique Cake Gifts! Once the cake has cooled, flip the cake on to a cooling rack with a pan underneath it. 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 well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Vanilla Crunch Cake is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vanilla crunch cake using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla Crunch Cake:
- Make ready 2 and ¾ cups cake flour
- Make ready 1 and ⅔ cups granulated or superfine sugar
- Make ready 1 tbsp. baking powder
- Get 3/4 tsp. salt
- Take 3/4 cup unsalted butter, softened
- Get 4 large egg whites, plus 1 whole large egg
- Prepare 1 cup whole milk
- Make ready 2 tsp. vanilla extract
- Get 1 tsp. almond extract
- Prepare Frosting
- Get 1 and ½ cups unsalted butter, softened
- Prepare 4 and ½ cups confectioners' sugar
- Prepare Pinch salt
- Take 1/2-3/4 cup caramel sauce
- Prepare Topping
- Prepare 2 cups chocolate caramel popcorn
Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake! Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl.
Steps to make Vanilla Crunch Cake:
- 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.
- 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.
- 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.
- 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)
- 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.
- The cake is very tender and prone to crumbling, so be careful when flipping. Leave to cool on a wire rack.
- (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.
- 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.
Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl. This vanilla cake recipe uses both butter and oil because it gives it the best possible taste while still preserving the soft, fluffy texture that you want. 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’s going to wrap it up with this special food vanilla crunch cake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
