Bake From Scratch (vol 5): Artisan Recipes For The Home Baker

Brian Hart Hoffman’s Delicious Vanilla Cake

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• ½ cup sour cream

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture.
6. Stir in the sour cream until the batter is smooth.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

How to Prepare:

Brian Hart Hoffman’s delicious vanilla cake is perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply craving a sweet treat, this moist and flavorful cake is sure to satisfy your dessert cravings. Follow these easy steps to prepare this delectable dessert:

1. Begin by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Stir in the vanilla extract.
6. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Gently mix until just combined.
7. Stir in the sour cream until the batter is smooth and well blended.
8. Pour the batter into the prepared cake pan and use a spatula to smooth the top.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
11. Transfer the cake to a wire rack to cool completely before frosting or serving.

Preparation Time:

The preparation time for this vanilla cake is approximately 15 minutes. Baking time is around 30-35 minutes, and cooling time takes an additional 1-2 hours. In total, you can expect to spend about 2 hours and 15 minutes in preparing, baking, and cooling this delicious dessert.

Servings:

This vanilla cake recipe yields approximately 10-12 servings, making it perfect for sharing with family and friends. The moist and light texture of the cake paired with its delightful vanilla flavor is sure to please any dessert lover.

Nutrition Facts:

While this cake is undeniably delicious, it’s important to keep in mind its nutritional content. Each serving of this vanilla cake provides approximately:

• Calories: 320
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 270mg
• Total Carbohydrate: 47g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 4g

Tips:

• For an extra burst of flavor, consider adding a teaspoon of almond extract to the batter along with the vanilla extract.
• If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.
• You can easily customize this cake by adding fruits, nuts, or chocolate chips to the batter.
• This cake tastes delicious on its own, but you can also frost it with your favorite buttercream or cream cheese frosting for an extra special touch.

FAQs:

Q: Can I use this recipe to make cupcakes instead of a cake?
A: Absolutely! Simply divide the batter among lined cupcake pans and bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy your homemade vanilla cupcakes!

Q: Can I freeze this vanilla cake?
A: Yes, this vanilla cake freezes well. Once completely cooled, wrap the cake tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw the cake in the refrigerator overnight before serving.

Q: Can I use this recipe to make a layer cake?
A: Absolutely! You can easily divide the batter between two 9-inch round cake pans and bake them for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Layer them with your favorite frosting for a beautiful and delicious layer cake.

Q: Can I replace the sour cream with Greek yogurt?
A: Yes, you can substitute sour cream with an equal amount of Greek yogurt. Both provide moisture and a creamy texture to the cake.

Q: Can I use this recipe to make a gluten-free vanilla cake?
A: For a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. Make sure to use baking powder and baking soda labeled gluten-free as well.

Q: Can I use this recipe to make a vegan vanilla cake?
A: This recipe calls for eggs and dairy products. You can experiment with vegan substitutes such as flax eggs or applesauce to replace the eggs, and plant-based milk and vegan sour cream or yogurt to replace the dairy. Keep in mind that the texture and flavor may differ slightly from the original recipe.

Brian Hart Hoffman’s Artisan Recipes for the Home Baker

Looking for some new and exciting recipes to try in your kitchen? Look no further than Brian Hart Hoffman’s Bake from Scratch. This artisan cookbook is filled with an array of mouth-watering recipes that will impress even the most discerning taste buds. From delectable bread recipes to indulgent desserts, this cookbook has it all. Treat yourself to a copy of Bake from Scratch and elevate your baking game to new heights!

Celebrate with Brian Hart Hoffman’s Creme Brulee Cake

Ingredients:

• 1 package yellow cake mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 ¼ cups milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 4 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 8 fresh peaches, peeled and sliced
• 2 cups brewed coffee, cooled
• Whipped cream for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the yellow cake mix, pudding mix, milk, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
3. Pour the batter into the prepared baking dish and smooth the top.
4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the creme brulee topping. In a mixing bowl, beat the heavy cream, granulated sugar, and vanilla extract until soft peaks form.
6. Once the cake is baked, remove it from the oven and let it cool for a few minutes.
7. While the cake is still warm, using the end of a wooden spoon, poke holes all over the cake.
8. Pour the brewed coffee over the warm cake, allowing it to soak into the holes.
9. Arrange the sliced peaches on top of the cake, pressing them gently into the holes.
10. Spread the creme brulee topping evenly over the peaches.
11. Place the cake under the broiler for 2-3 minutes or until the topping is golden brown and caramelized.
12. Remove the cake from the oven and let it cool completely.
13. Serve garnished with whipped cream and enjoy!

How to Prepare:

Celebrate any special occasion with Brian Hart Hoffman’s exquisite Creme Brulee Cake. This delightful dessert combines the creamy goodness of classic creme brulee with a moist and flavorful cake base. Follow these simple steps to prepare this decadent treat:

1. Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, milk, eggs, and vanilla extract. Beat the ingredients on medium speed for about 2 minutes until well combined and smooth.
3. Pour the cake batter into the prepared baking dish, ensuring it is spread evenly and reaches the edges.
4. Place the baking dish in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the creme brulee topping. In a mixing bowl, combine the heavy cream, granulated sugar, and vanilla extract. Using an electric mixer, beat the ingredients until soft peaks form. Set aside.
6. Once the cake is baked and removed from the oven, let it cool slightly for a few minutes.
7. While the cake is still warm, take the end of a wooden spoon and poke holes all over the top surface of the cake.
8. Slowly pour the brewed coffee over the warm cake, allowing it to soak into the holes and infuse the cake with rich flavor. Ensure the coffee is evenly distributed across the cake.
9. Arrange the freshly sliced peaches on top of the cake, gently pressing them into the holes and spreading them out for even distribution.
10. Carefully spread the prepared creme brulee topping over the peaches, ensuring it covers the entire surface of the cake evenly.
11. Place the cake under the broiler for approximately 2-3 minutes, or until the topping is golden brown and caramelized to perfection. Keep a close eye on the cake during this step to prevent burning.
12. Remove the cake from the oven and let it cool completely before serving. The cooling process will allow the flavors to meld together and intensify.
13. When ready to serve, garnish the Creme Brulee Cake with a dollop of whipped cream on each slice, adding an extra touch of indulgence to this already decadent dessert.