Vanilla Crunch Cake
Vanilla Crunch Cake

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, vanilla crunch cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vanilla Crunch Cake is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Vanilla Crunch Cake is something which I’ve loved my whole life.

Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside. 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.

To begin with this recipe, we must first prepare a few components. You can have 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. Get 1 tbsp. baking powder
  4. Make ready 3/4 tsp. salt
  5. Take 3/4 cup unsalted butter, softened
  6. Take 4 large egg whites, plus 1 whole large egg
  7. Make ready 1 cup whole milk
  8. Get 2 tsp. vanilla extract
  9. Prepare 1 tsp. almond extract
  10. Make ready Frosting
  11. Get 1 and ½ cups unsalted butter, softened
  12. Take 4 and ½ cups confectioners' sugar
  13. Take Pinch salt
  14. Make ready 1/2-3/4 cup caramel sauce
  15. Prepare Topping
  16. Prepare 2 cups chocolate caramel popcorn

Beat Neufchatel, milk, vanilla and almond extract in large bowl with mixer until blended. Add nonpareils; swirl gently with spoon. Vanilla Crunch cake is rich with vanilla caramel crunch icing, layered between vanilla-sponge. This stand-out cake is a guaranteed show stopper for all occasions.

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.

Vanilla Crunch cake is rich with vanilla caramel crunch icing, layered between vanilla-sponge. This stand-out cake is a guaranteed show stopper for all occasions. A vegan apple-hazelnut cake that's not only super moist but also the perfect comfort food with a hint of cinnamon. Vanilla Crunch Cake - Cakes, Pancakes, Frostings Vanilla Crunch Cake - You have got to try out this lovely recipe of vanilla crunch cake. Almond crunch is prepared to garnish and fill this vanilla sponge cake.

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