This easy vanilla cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
VANILLA CAKE
This easy vanilla cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- FOR THE ITALIAN RICOTTA CHEESECAKE
- FOR ITALIAN RICOTTA CHEESECAKE
- Pounds Whole Milk Ricotta Cheese
- oz Mascarpone Cheese
- /2 Cups Granulated White Sugar
- Large Eggs add one at a time till all is incorporated
- Egg Yolks
- Tablespoons Fresh Lemon zest
- /4 cup Heavy Cream
- Teaspoons Pure Vanilla Extract
- Bake at 325 with a bain marie bath and spray the 2 pans and place parchment paper on the bottom. Let set overnight. If you want a thinner layer or cheese cake pour into three pans same size as the cake. I did not use a spring pan for this recipe and was fine.
- FOR THE CHOCOLATE MASCARPONE FILLING:
- oz tubs I purchased it this time instead of making it
- cups of heavy whipping cream
- cup confectioners sugar
- Tablespoons of Nutella
- You can also do a kahlua simple syrup
- ITALIAN BUTTERCREAM ICING:
- Stable excellent to decorate with
- Light not very sweet!
- ingredients
- Egg whites large room temp
- oz Granulated sugar
- /4 tsp salt
- tbsp Kahlua liquor or whatever you would like
- oz of Butter un-slated at room temp
- oz of water.
Tips for the Best VANILLA CAKE
- Pre-heat & Prep: Always gather all ingredients before cooking vanilla cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.