Delight in Vanilla: Dry Cake Recipes for Every Baker

The versatility of vanilla dry cake makes it suitable for both novice bakers and seasoned chefs. It is a favorite classic of everyone and is the perfect treat for any occasion. In this article, we'll explore three unique vanilla dry cake recipes - beginner, intermediate, and advanced - complete with detailed procedures and precise measurements. Each recipe captures the essence of vanilla while offering different textures and flavors, providing the chance to flaunt culinary skills.

Classic Vanilla Dry Cake

This classic cake is as easy to make like a Chocolate Sponge Cake, as it is delicious to devour. Try this simple and classic vanilla dry cake at high tea.

Ingredients

• 250 gm all-purpose flour
• 200 gm granulated sugar
• 100 gm unsalted butter (softened)
• 3 large eggs
• 120 ml milk
• 10 gm baking powder
• 10 ml vanilla extract
• a pinch of salt

Instructions

1. Set your oven to 180°C. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about four to five minutes.
4. Add the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and mix until fully incorporated.
5. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with a dollop of whipped cream.

Vanilla Almond Dry Cake

If you enjoy the nutty goodness of a Praline Cake, this version of the vanilla cake will be filled with the nutty goodness of almonds.

Ingredients:

• 200 gm all-purpose flour
• 150 gm almond flour
• 180 gm granulated sugar
• 150 gm unsalted butter, softened
• 200 ml milk
• 4 large eggs
• 10 gm baking powder
• 5 gm vanilla extract
• 1 gm salt
• 50 gm sliced almonds (for topping)

Instructions:

1. Preheat your oven to 175°C. Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, beat the butter and sugar together until creamy and pale. This should take about five to seven minutes.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
4. In another bowl, sift together the all-purpose flour, almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Gently fold in the sliced almonds, reserving some for topping.
7. Pour the batter into the prepared pan. Sprinkle the reserved almonds on top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for about 15 minutes in the pan, then transfer it to a wire rack.

Vanilla Citrus Dry Cake

Want a different variant of the classic vanilla dry cake? You can always make this citrusy goodness by garnishing it with Chocolate Covered Strawberries.

 Ingredients:

• 250 gm all-purpose flour
• 200 gm granulated sugar
• 150 gm unsalted butter, softened
• 200 ml buttermilk
• 4 large eggs
• 15 gm baking powder
• 5 gm vanilla extract
• 1 gm salt
• Zest of 1 lemon
• Zest of 1 orange

For the Whipped Cream Frosting:

• 300 ml heavy whipping cream
• 50 gm powdered sugar
• 5 gm vanilla extract

Instructions:

1. Preheat your oven to 180°C. Grease and line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and orange zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Meanwhile, in a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Once the cake is cool, frost it with the whipped cream. You can decorate it with citrus slices or zest for an extra touch.