Best 6 Basic Cake Batter Adapted Recipes
Indulge in the delightful world of cake baking with our comprehensive guide to basic cake batter. Unlock the secrets of creating moist, fluffy, and flavorful cakes that will tantalize your taste buds. Discover the versatility of this fundamental recipe, as we present a collection of tempting variations that cater to diverse preferences and dietary restrictions. From classic vanilla to decadent chocolate, gluten-free to vegan, our curated selection ensures that every baker finds their perfect match.
Embark on a culinary journey where simplicity meets endless possibilities. Master the art of crafting the perfect cake batter, a foundation for countless sweet creations. Learn the essential techniques, from creaming butter and sugar to folding in dry ingredients, ensuring success every time. Explore the nuances of different cake types, gaining insights into their unique characteristics and how to achieve the desired texture and flavor.
Dive into a world of flavors and textures, as we present an array of cake batter recipes that cater to every palate. Delight in the timeless classic, Vanilla Cake Batter, a versatile base for countless frosting and filling combinations. Satisfy your chocolate cravings with our rich and indulgent Chocolate Cake Batter, perfect for decadent desserts. For those with dietary restrictions, discover our Gluten-Free Cake Batter, a delicious alternative that compromises on taste or texture.
Embrace the plant-based lifestyle with our Vegan Cake Batter, a delightful option for those seeking cruelty-free baking. Experiment with the zesty flavors of our Lemon Cake Batter, adding a refreshing twist to your cakes. Indulge in the comforting warmth of our Carrot Cake Batter, a classic that combines spices and? carrots for a moist and flavorful treat. Unleash your creativity with our Funfetti Cake Batter, a playful and colorful choice that brings joy to any occasion.
Our detailed recipes provide step-by-step instructions, ensuring baking success for bakers of all skill levels. With our guide, you'll gain the confidence to tackle any cake recipe, transforming ordinary ingredients into extraordinary culinary masterpieces. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking adventure together!
BASIC CAKE BATTER WITH 40+ VARIATIONS
A basic cake mix using pantry ingredients is always handy to have in your cooking repertoire. Jazz up a basic butter cake recipe up with different added ingredients for infinite taste variations.
Provided by Melissa Goodwin
Categories baking
Time 55m
Number Of Ingredients 6
Steps:
- Beat the butter and sugar until creamy.
- Add the vanilla and eggs beating well.
- Add the flour and milk and beat well until well combined.
- Pour into a greased/lined tin.
- Cook on 180°C (350°F) for 35-45 minutes or until a skewer comes out clean.
Nutrition Facts : Calories 210 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 399 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SIMPLE WHITE CAKE
This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.
Provided by SCOTTOSMAN
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.4 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 141.8 mg, Sugar 17.3 g
BASIC CAKE MIX BATTER
This recipe is from "Woman's Day" magazine, September 12, 2006. It is a very simple basic cake batter. You can add a variety of different things to make several different cakes.
Provided by SouthernBell2627
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter, sugar, baking powder, and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.
- Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.
Nutrition Facts : Calories 242.3, Fat 10.6, SaturatedFat 6.2, Cholesterol 71.5, Sodium 72.4, Carbohydrate 33.2, Fiber 0.5, Sugar 18.9, Protein 4
BASIC CAKE BATTER (ADAPTED)
BASIC CAKE BATTER - Adapted from Woman's Day Web Site. There is a recipe posted already on RecipeZaar for Basic Cake Batter, but this is an adapted version sent to me by my Aunt Elora. It turns out very well; I like it better than the original.
Provided by thepitclub
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter, sugar and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each.
- Sift flour with baking soda to mix well.
- On low speed, beat in flour in 3 additions, alternately with milk, in 2 additions (beginning & ending with flour), just until blended, scraping sides of bowl as needed.
- Baking at 350 degrees works well. Should take approximately 25 to 35 minutes. Bake 'til toothpick in center comes out clean. Be sure to check, as time is strictly approximate. And after it begins to brown, will continue cooking in middle without over-browning.
- Elora's Notes: Because original recipe calls for regular milk, might need to add 1 or 2 tablespoons milk. O.k. if batter is quite thick. We do NOT add extra milk, and it turns out PERFECT. Emmett used this recipe to make an upside down Peach cake in a 10-inch iron skillet with it and it was LUSCIOUS! But it ran ALL OVER the oven and we had AT LEAST 1/4 cup batter left in the bowl! So, we aren't sure HOW MUCH it makes. But I figure AT LEAST three 9-in. pans, or a 10 X 14 inches sheet pan, or more than likely three 9-in. pans PLUS one 8-in. pan. I figure you make the three 9-in. layers & the one 8-in. layer. Though it MIGHT NOT be more than enough for three 9-inch pans. If it is, cut the 8-in. layer in half & freeze for unexpected company or when you want a cake & don't want to take time to make one. Can frost it either before freezing or after thawing.
Nutrition Facts : Calories 632.2, Fat 27.1, SaturatedFat 15.9, Cholesterol 203.6, Sodium 900.9, Carbohydrate 87.2, Fiber 1.3, Sugar 52.5, Protein 10.4
CAKE MIXES FROM SCRATCH AND VARIATIONS
A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!
Provided by Janet
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
- Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
- Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
- Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
- Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
- Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 22.5 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 143.9 mg, Sugar 13.1 g
CLASSIC YELLOW CAKE BATTER
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of batter. For the Pineapple Buckle, halve the recipe -- leftover batter would deflate if stored.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 15m
Yield Makes 8 cups
Number Of Ingredients 8
Steps:
- Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
- Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
- In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
- Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
Tips:
- Mise en Place: Before starting, measure and gather all ingredients. This ensures smooth and efficient baking.
- Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before mixing. This helps ingredients blend more evenly, resulting in a smoother batter.
- Creaming Method: For cakes with a higher fat content, use the creaming method. Cream butter and sugar together until light and fluffy. This incorporates air into the mixture, creating a tender crumb.
- Whisk Dry Ingredients: Always whisk dry ingredients together before adding them to the wet ingredients. This helps distribute them evenly throughout the batter and prevents lumps.
- Alternately Adding Wet and Dry Ingredients: Add wet and dry ingredients to the batter alternately, starting and ending with dry ingredients. This helps prevent overmixing and ensures the batter remains light and airy.
- Mix Until Just Combined: Avoid overmixing the batter. Overmixing develops the gluten in the flour, resulting in a tough, dense cake. Mix only until all ingredients are combined.
- Baking Pan Preparation: Grease and flour baking pans before pouring in the batter. This helps prevent sticking and ensures the cake rises evenly.
- Proper Oven Temperature: Preheat the oven to the correct temperature before baking. An accurate oven temperature is crucial for proper rising and even baking.
- Toothpick Test: To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs attached, the cake is ready.
- Cooling and Storing: Let the cake cool completely before frosting or serving. Store unfrosted cakes at room temperature for up to 3 days or in the refrigerator for up to a week. Frosted cakes can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Baking a cake from scratch can be a delightful and rewarding experience. Whether you're a seasoned baker or just starting, these fundamental cake batter recipes provide a solid foundation for creating delicious and memorable cakes. Remember, practice, patience, and attention to detail are key to achieving perfect results. With these time-tested recipes and helpful tips, you'll be able to create stunning cakes that will impress and delight your friends, family, and loved ones. So, gather your ingredients, preheat your oven, and embark on the sweet journey of cake baking!
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