Thursday, May 15, 2014

Vanilla Crazy Cake

The recipe I posted last year for Chocolate Crazy Cake (EF, DF) has become a favorite at my house.  We have made it for several cake worthy occasions during the past year.  So, we thought we should try a vanilla variety.

The vanilla cake was so moist and delicious.  I think the chocolate may still be our favorite but the vanilla will definitely be making a reappearance.  I also was able to make this into a layered cake!  This was my first successful attempt at making an egg-free layered cake!  Yay!

Two layers of moist delicious cake!

Crazy Vanilla Cake
Inspired by:  Sweet Little Bluebird

3 1/3 c flour

2 c sugar

1 t salt

2 t baking soda

¾ c vegetable oil

2 T white vinegar

3 t vanilla

2 c cold water

Preheat oven to 350oSift dry ingredients together in a 9”x13” ungreased pan.  Make three wells in the dry ingredients.  In one hole pour oil, in second pour vinegar and in third pour vanilla.  Over everything, pour cold water.  Mix all ingredients together with a fork until well blended, but do not over mix.  Bake 35-40 minutes or until a toothpick comes out clean.  Cool and dust with powdered sugar or top with your favorite frosting. 

To make into a layer cake:
Cut out wax paper into a circle that fits the bottom of your two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Mix cake in a bowl or stand mixer, but be sure to still follow the same directions by mixing the dry ingredients then making the three wells for the wet ingredients.  Pour evenly in the two prepared pans immediately and bake for 30-35 minutes.  Cool cake in pans on wire rack for about 20 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  Once cooled, frost bottom layer, stack them frost top and outside of cake with your favorite frosting.

Two round cake pans with wax paper cut to fit in the bottoms (before adding shortening).

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