BEST VANILLA BEAN RECIPES

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THE BEST VANILLA BEAN CAKE RECIPE | MY CAKE SCHOOL



The BEST Vanilla Bean Cake Recipe | My Cake School image

Moist and Delicious Vanilla Bean Cake recipe!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 15

2 Sticks (226 g) unsalted butter, slightly softened
2 cups (400 g) sugar
3 large eggs, room temperature (you can add to warm water to bring to room temp)
1 cup (242 g) sour cream (we use full fat)
1/3 cup (81g) milk (we use whole milk)
1 Tablespoon plus 2 teaspoons Vanilla Bean Paste (you can substitute vanilla extract if you like)
3 cups (342 g) cake flour *See substitution below
3 teaspoons (12g) baking powder
1/2 teaspoon (4g) salt
3 sticks (354g) unsalted butter
9 cups (1035g) powdered sugar
3 teaspoons (12 g) vanilla bean paste (adjust amount to your liking)
1/2 to 1 teaspoon salt (optional to cut sweetness)
1/4 cup (60g) milk (adjust based on desired consistency)

Steps:

  • Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers if you would rather, but we like the additional layer filling.)
  • In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
  • In another bowl or measuring cup, combine the sour cream, milk and vanilla
  • In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
  • Add the eggs one at a time, mixing until the yellow of the yolk disappears.
  • Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
  • Mix until combined and smooth, do not mix above medium speed or over-mix.
  • Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
  • Makes 7 cups batter. The recipe works well for cupcakes.
  • Cream the softened butter until smooth. Blend in the vanilla.
  • Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
  • Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
  • Makes approximately 6 cups of frosting.

BEST BREAD PUDDING WITH VANILLA SAUCE RECIPE | ALLRECIPES



Best Bread Pudding with Vanilla Sauce Recipe | Allrecipes image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Bread Pudding

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, CarbohydrateContent 91.7 g, CholesterolContent 128.8 mg, FatContent 16.5 g, FiberContent 1.6 g, ProteinContent 10.5 g, SaturatedFatContent 8.9 g, SodiumContent 387.3 mg, SugarContent 72.4 g

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