Delightful Vanilla Cake Recipe Australia: Two Ways To Satisfy Your Sweet Tooth

Vanilla cake is a classic dessert that has been enjoyed by many around the globe. In Australia, this sweet treat is a staple in almost every celebration, from birthdays to weddings. Its light and fluffy texture, combined with the sweet aroma of vanilla, makes it an irresistible dessert.

If you’re looking for a delicious vanilla cake recipe that will surely satisfy your sweet tooth, you’re in the right place! In this article, we will share with you two different vanilla cake recipes that are perfect for any occasion. So let’s get baking!

Vanilla Cake Recipe Australia #1: Classic Vanilla Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until well combined.
6. Pour the batter evenly into the prepared pans, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and let them cool for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice (1/10 of the cake)
Calories: 290
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 260mg
Total Carbohydrates: 43g
Dietary Fiber: 0g
Sugars: 26g
Protein: 4g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: 1 hour

Equipment:

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer or hand mixer
• Whisk
• Spatula
• Wire rack

Serving Suggestions:

This classic vanilla cake tastes great on its own or topped with whipped cream and fresh berries. You can also make a homemade vanilla frosting and decorate it with your favorite sprinkles or fruits.

Variations:

You can add different flavors to this vanilla cake recipe by replacing the vanilla extract with other extracts such as almond, lemon, or orange. You can also add some cocoa powder to make a chocolate-vanilla cake or mix in some chopped nuts or chocolate chips.

Substitutions:

If you don’t have whole milk, you can use any milk you have on hand, such as skim milk or almond milk. You can also substitute unsalted butter with salted butter, but you may need to adjust the amount of salt used in the recipe.

Storage:

Store the leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. To thaw, let it sit on the counter for a few hours or overnight in the refrigerator.

Tips:

• Make sure your butter is softened before using it in the recipe. This will ensure a smooth and creamy batter.
• Do not overmix the batter as this can result in a tough cake. Mix until just combined.
• Use a toothpick to check if the cake is done. Insert it into the center of the cake, and if it comes out clean, it’s ready.

Frequently Asked Questions:

• Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour instead of all-purpose flour. Cake flour will give you a lighter and more tender cake.

• Can I use a different size of cake pan?

Yes, you can use a different size of cake pan, but you may need to adjust the baking time accordingly.

• Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in the refrigerator or freezer until ready to serve.

Vanilla Cake Recipe Australia #2: Vegan Vanilla Cake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan margarine, softened
• 1 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 cup almond milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened margarine and sugar until light and fluffy, about 2-3 minutes.
4. Add applesauce and vanilla extract, and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix until well combined.
6. Pour the batter evenly into the prepared pans, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and let them cool for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice (1/10 of the cake)
Calories: 250
Total Fat: 8g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 300mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 23g
Protein: 3g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: 1 hour

Equipment:

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer or hand mixer
• Whisk
• Spatula
• Wire rack

Serving Suggestions:

This vegan vanilla cake tastes great on its own or topped with vegan whipped cream and fresh fruits. You can also make a vegan vanilla frosting and decorate it with your favorite vegan toppings.

Variations:

You can add different flavors to this vegan vanilla cake recipe by replacing the vanilla extract with other extracts such as almond, lemon, or orange. You can also add some cocoa powder to make a chocolate-vanilla cake or mix in some chopped nuts or vegan chocolate chips.

Substitutions:

You can substitute vegan margarine with coconut oil or vegetable oil. You can also use any other plant-based milk you have on hand.

Storage:

Store the leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. To thaw, let it sit on the counter for a few hours or overnight in the refrigerator.

Tips:

• Make sure your vegan margarine is softened before using it in the recipe. This will ensure a smooth and creamy batter.
• Do not overmix the batter as this can result in a tough cake. Mix until just combined.
• Use a toothpick to check if the cake is done. Insert it into the center of the cake, and if it comes out clean, it’s ready.

Frequently Asked Questions:

• Can I use a different type