Tag Archives: vanilla

#21 – The Ultimate Vanilla Cake

_DSC1592This week, I made Chatelaine’s Ultimate Vanilla Cake (recipe found here: www.chatelaine.com/recipe/desserts/vanilla-cake )

I deviated a little from the original recipe, though: instead of making the whole cake in one day, I made the cake the day before, cooled then leveled it, and then freezing it overnight. 3-4 hours before serving, I took the cake out from the freezer and frost it. This made the frosting much easier!


tracing out parchment for baking

tracing out parchment for baking

Frosting the cake

Frosting the cake

Ta da!

Ta da!


# 20 – Swirly Marbled Cake

It’s been a while since I did my last bake – it has been busy finishing up the semester with projects and finals. I wanted to make this beautiful cake to celebrate the end of my courses/semester – it’s a combination between a vanilla and chocolate cake. My favorite part is when I swirl the batter around before I put it in the oven!

Before swirling and baking

Before swirling and baking

After baking

After baking



  • 8 oz unsalted butter, softened (plus a bit more for greasing the baking pan)
  • 1.5 cups granulated sugar
  • 3/4 tsp salt
  • 4 eggs
  • 1 1/4 cups milk, plus 1 tbsp (divided)
  • 1 tbsp vanilla extract
  • 2 3/4 cake flour
  • 2 1/2 tsp baking powder
  • 1/3 cup cocoa powder


  1. Preheat oven 350F
  2. Butter a 13x9x2 baking pan
  3. In a large bowl, cream togther butter, sugar, and salt until soft and well-combined
  4. Whisk in eggs (one at a time) utnil incorporated
  5. Whisk in 1 1/4 cups milk and vanilla
  6. Add cake flour and baking powder; whisk until combined
  7. Spoon half of the batter into the pan randomly (in blobs) – leaving space in between
  8. Whisk the cocoa and remainign 1 tbsp millk into the remaining batter
  9. Spoon the chocolate batter between the empty pots
  10. Swirl! Swirl the batters together with a butter knife or a small spatula (make sure you don’t do it too much, or else they will just meld together)
  11. Bake on a center rack until lightly golden/or just firm (toothpick/cake tester comes out clean); about 25-30 minutes
  12. Set on a wire rack to cool
  13. Frost (optional)
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