Vanilla Crunch Cake
Vanilla Crunch Cake

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vanilla crunch cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vanilla Crunch Cake is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Vanilla Crunch Cake is something that I have loved my entire life.

Still, the vanilla glaze is literally the icing on the cake for this flavorful and classic southern favorite. If too much frosting isn't your thing, this Louisiana crunch cake is for you. The butter in this golden yellow cake gives a richness you just don't get from using oil. But don't worry, it's still light and.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vanilla crunch cake using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vanilla Crunch Cake:
  1. Get 2 and ¾ cups cake flour
  2. Get 1 and ⅔ cups granulated or superfine sugar
  3. Take 1 tbsp. baking powder
  4. Prepare 3/4 tsp. salt
  5. Prepare 3/4 cup unsalted butter, softened
  6. Get 4 large egg whites, plus 1 whole large egg
  7. Prepare 1 cup whole milk
  8. Take 2 tsp. vanilla extract
  9. Get 1 tsp. almond extract
  10. Prepare Frosting
  11. Get 1 and ½ cups unsalted butter, softened
  12. Make ready 4 and ½ cups confectioners' sugar
  13. Prepare Pinch salt
  14. Make ready 1/2-3/4 cup caramel sauce
  15. Prepare Topping
  16. Take 2 cups chocolate caramel popcorn

Remove the pan from the freezer. Classic, Southern quick, easy Louisiana crunch cake recipe, homemade with simple ingredients and starts off with cake mix. Soft and moist yellow cake with a tangy vanilla lemon glaze and crunchy coconut. This old fashioned cake is rich and tender and inspired by Entenmann's crunch cake.

Instructions to make Vanilla Crunch Cake:
  1. Preheat oven to 350 degrees F. Prepare two 8 inch round cake pans by first spraying the bottoms with cooking spray, covering bottom with a round-cut piece of parchment paper, then spraying the entire pan. Set aside.
  2. Using a stand mixer, combine all dry ingredients on low for 1-2 minutes or until fully mixed. Add in softened butter and allow to mix until crumbly like damp sand, about 2 minutes.While mixer is running, add in the four egg whites, one at a time, allowing 1-2 minutes of mixing time in between each egg white to fully incorporate. I found after the second egg white I had to increase the speed up one or two notches as the batter became thick.
  3. Once all the egg whites have been added, add the final whole egg and let mix for 2 minutes. Scrape down the sides of the bowl and mix until batter is thick and smooth.In a small bowl, whisk the milk with both extracts.
  4. Pour into the batter, ⅓ at a time, leaving 1-2 minutes to mix in-between.Evenly pour batter into two prepared cake pans. Using the back of a spoon, gently swirl the batter to make the tops level. (It doesn't need to be perfect.) Tap cake pans on the counter to release air bubbles,then bake both in the preheated oven on one rack for 27-35 minutes (mine was 33-35 min)
  5. The cakes will be light brown on top and will not be jiggly in the centre when touched.Let cool in pans for 5 minutes, then very carefully place one flat hand on the top of the cake and one on the bottom of the pan and flip over, removing the parchment circle.
  6. The cake is very tender and prone to crumbling, so be careful when flipping. Leave to cool on a wire rack.
  7. (Frosting and Topping) While cake layers are cooling, cream together butter, sugar and salt until smooth and combined. Pour in the caramel sauce and then beat until light and fluffy. Set aside.Add chocolate caramel popcorn to a food processor for 1-2 pulses, or until popcorn is broken down into chunks about ¼ to ½ the normal size. Set aside.
  8. Assembly : - Spread frosting on top of one cake layer, then add the second layer on top. Frost the top and sides of the entire cake. Sprinkle the chocolate caramel popcorn chunks on the top to garnish.

Soft and moist yellow cake with a tangy vanilla lemon glaze and crunchy coconut. This old fashioned cake is rich and tender and inspired by Entenmann's crunch cake. Press half the crumb mixture onto bottom of prepared pan. Beat Neufchatel, milk, vanilla and almond extract in large bowl with mixer until blended. A vegan apple-hazelnut cake that's not only super moist but also the perfect comfort food with a hint of cinnamon.

So that’s going to wrap this up with this special food vanilla crunch cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!