Cake Magic! by Caroline Wright

Author:Caroline Wright
Language: eng
Format: epub
Publisher: Workman Publishing
Published: 2016-04-13T21:37:20+00:00

Vanilla Cake

Makes one 8- or 9-inch two-layer cake (or one 10-inch Bundt cake, one 13 x 9-inch sheet cake, or 24 cupcakes)

Unsalted butter, at room temperature, for greasing the pans

All-purpose flour, for dusting the pans

4 cups dry Cake Magic! Cake Mix, whisked well before measuring

¾ cup full-fat plain yogurt (preferably not Greek yogurt, see Making Substitutions)

1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil

¾ cup water

2 teaspoons pure vanilla extract

4 large eggs, at room temperature

1 Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)

2 Place the cake mix in a large bowl. Stir in the yogurt, butter, water, vanilla, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3 Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)

Variations

 Buttermilk Cake: Substitute buttermilk for the yogurt.

 Vanilla-Cinnamon Cake: Whisk 2 teaspoons ground cinnamon into the cake mix before adding the remaining ingredients.

 Confetti Cake: Stir ½ cup rainbow sprinkles into the batter just before pouring it into the pans.

 Pineapple Upside-Down Cake: Toss together 2 cups chopped fresh pineapple and ½ cup sugar in a small bowl. Divide the fruit mixture between the prepared pans, along with any accumulated juices. Prepare the batter and pour it over the fruit.

 Vanilla–Olive Oil Cake: Substitute olive oil for the melted butter.

 Gluten-Free Vanilla Cake: Dust the pan(s) with white rice flour. Use Gluten-Free Cake Magic! Cake Mix for the cake mix.

 Vegan Vanilla Cake: Grease the pan(s) with non-hydrogenated vegetable shortening and dust with flour. Whisk together the dry ingredients as directed. In a blender, combine 4 ounces firm tofu (crumbled and packed into ½ cup), 1½ cups water, 1 teaspoon cider vinegar or distilled white vinegar, 1 cup vegetable oil (instead of the melted butter), and vanilla. Blend until smooth and the texture of heavy cream, 30 seconds to 1 minute. (Omit the yogurt, eggs, and ¾ cup water.) Add the tofu mixture to the dry ingredients in Step 2 and proceed as directed.

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