White Cake

Happy Birthday to you! 
Happy Birthday to you! 
Happy Birthday, Tastetastic Voyage! 
Happy Birthday to you! 


One year ago today, I decided to start food blogging. I was reeling from Poppa's death and the only thing that really seemed to help deal with the pain was to spend time in the kitchen. It is crazy how quickly a year passes. I have met some great people, reconnected with old friends, broken several cameras, and made some delicious recipes. I look forward to another year of learning, challenging myself, and eating. 


What better way to celebrate the birthday of Tastetastic Voyage than with a cake? This cake is delicious, simple, and my new go-to recipe for white cake. Tomorrow? Frosting! 

Ingredients

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Source: AllRecipes.com

Wacky Cake

or quick cake, bachelor cake, or just plain old chocolate cake. I prefer the name wacky for several reasons. This cake can be prepared in the same pan as it will be baked. There is absolutely no dairy - so feel free to lick that spoon without guilt! The result is a delicious chocolate cake that took virtually no time to prepare and who really doesn't love having chocolate cake around?

Ingredients

1 1/2 cups sifted pastry flour

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup vegetable oil

1/4 cup white vinegar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan.

Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Source: Honda, Allrecipes.com

Oreo Cake

A year ago today, I lost one of the most important people in my life. It has been a year since my Poppa passed. It is amazing how quickly a year goes, and how much can change in a year. 

Just as there are memorable sad times, there are happy times with friends, family, and loved ones. This past weekend I hosted a birthday celebration.  I made this version of Oreo cake. It is amazing. The buttercream adds the perfect amount of flavor...and a glass of milk is needed. 

Ingredients

For the Cake

1 (18.25 ounce) package devil’s food cake mix {with or without pudding}

1 (5.9 ounce) package instant chocolate pudding mix

1 teaspoon kosher salt

2 teaspoons pure vanilla extract

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.

2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.

3. Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

For the Oreo Buttercream

Ingredients

1 stick salted butter – room temperature

1 stick unsalted butter – room temperature

1 tablespoon pure vanilla extract

1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)

3-4 tablespoons very cold milk

25 Oreo cookies chopped

Directions

1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.

3. Fold in chopped Oreo Cookies and frost your cooled cake layers.

Source: My Baking Addiction