VEGETABLE BIRTHDAY CAKE RECIPES

EASY VANILLA CAKE RECIPE | ALLRECIPES

Easy Vanilla Cake Recipe | Allrecipes image

This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.

Provided by Sapphire Bang

Categories Desserts Cakes Yellow Cake Recipes

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 1 9-inch cake

Number Of Ingredients 9

Ingredients

cooking spray
2?? cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Nutrition Facts : Calories 378.6 calories, CarbohydrateContent 47 g, CholesterolContent 57.3 mg, FatContent 18.6 g, FiberContent 0.9 g, ProteinContent 5.9 g, SaturatedFatContent 3.3 g, SodiumContent 206.6 mg, SugarContent 21.2 g

SUPER EASY VANILLA CAKE RECIPE WITH OIL INSTEAD OF BUTTER ...

Super Easy Vanilla Cake Recipe with Oil Instead of Butter ... image

The surface of cakes made with oil is usually better than the surface of cakes made with butter. Oil cakes will in general prepare up loftier with a better and even crumb and will remain tender and moist far longer than cakes made with butter. So for what reason do most cake recipes start with

Provided by hemender

Categories Cake

Total Time 00:55:00

Prep Time 00:30:00

Cook Time 00:25:00

Yield 6 servings

Number Of Ingredients 4

Ingredients

¾ cup sugar (the recipe also works using ? cup sugar)
2 eggs
1 tsp vanilla
? cup vegetable oil

Steps:

Preheat the oven to 350 degrees F.
Oil a 8 or 9 inch round cake baking container and line it with parchment paper.
With an electric blender set on high speed, beat sugar, eggs, and vanilla for around one minute to thicken.
On low speed include vegetable oil, milk, all-purpose flour, baking powder, and salt (optional). Blend it well but do not over mix. It will take around 1 minute.

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DOGGIE BIRTHDAY CAKE RECIPE | ALLRECIPES

I made this one year for my dog and she ate it all up. The honey is optional, but it makes it sweeter for the dog...and yes, I tried some. It's pretty good.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 15 minutes
Category Everyday Cooking, More Meal Ideas, Pet Food Recipes
Calories 222.5 calories per serving

Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.

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PETAL'S BIRTHDAY CAKE | CAKE RECIPES | JAMIE OLIVER

Birthdays are always worth celebrating, whatever the circumstances. The world might be a challenging place right now, but that doesn’t mean we can’t pause to focus on the moments that matter, making happy memories for years to come. Whatever it is you’re celebrating, I hope this choc-tastic cake will serve you well. It certainly puts a big smile on all my lot’s faces.
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Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 370 calories per serving

1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Cube up the butter and place in a heatproof bowl with the sugar. Snap up the chocolate and add to the bowl.
3. Sit the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted and combined, stirring occasionally.
4. Meanwhile, grease a 28cm loose-bottomed cake tin (you could also use a cheesecake tin, a 20cm square baking tin, or even a 28cm ovenproof frying pan) with butter and line with greaseproof paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got a nice even layer, then turn the tin upside-down and tap to remove any excess.
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6. One at a time, whisk in the eggs. Add the vanilla bean paste and a little grating of orange zest, then sift in the flour.
7. Gently fold the flour into the mix, and as soon as it’s just combined, you’re done. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.
8. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or do what I do and fill it with fruit and extra buttercream!
9. To make the buttercream, snap the chocolate into a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted, stirring occasionally.
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12. Now you can decorate the cake however you wish – we like fresh raspberries, extra chocolate shavings and lots of candles! Big smiles all round.

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