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    Home › Recipes › Vanilla Spice Cake

    Vanilla Spice Cake

    Spice up your vanilla cake! Makes one 9 x 13-inch cake or two 8-inch round cakes.

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    Vanilla cakes are one of the most staple flavours by far but sometimes, you just need an extra kick! Try out my spiced vanilla cake if you want to add a little more flavour to my classic cake!

    This recipe is used in cakes such as the Upside Down Pineapple Cake and the Candles cake.

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    • Ingredients
    • Tools
    • Instructions

    1 batch of Yo’s Ultimate Vanilla Cake batter


    Spice Mixture

    ¼ cup Sugar

    1 tsp Cinnamon

    ¼ tsp Nutmeg


    YIELD

    • 3 lbs of batter 

    • Makes one 9x13-inch cake or two 8-inch round cakes

    PREP TIME

    • 30 minutes

    BAKING TIME

    • 1 hour 30 minutes

    Item Name: Availability:
    2 x 8-inch Cake Rounds or one 9x13-inch Cake Pan
    Measuring cups and spoons
    Electric Stand Mixer
    Mixing Bowl
    Whisk
    Sieve
    Rubber Spatula
    Parchment Paper

    Preheat

    Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.


    Dry Ingredients

    Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.


    Combine

    In a small bowl, combine the sugar, cinnamon, and nutmeg for your spice mixture. Set aside.


    Mix it up!

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar of medium speed until light and fluffy, about 8 minutes


    Scrape, scrape, scrape!

    Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.


    Combine wet and dry

    Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.


    Grab your pans

    As you spoon your vanilla cake batter into your prepared pan, stop halfway, sprinkle on all of your spice mixture, and top with the rest of your batter. Spread the surface so that it is smooth in the pan(s).


    Bake

    Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-inch pan or minutes for 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.


    Let it cool

    Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.


    Congratulations!

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