Recipe: Delicious Vanilla Crunch Cake

Vanilla Crunch Cake.

Vanilla Crunch Cake You can cook Vanilla Crunch Cake using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vanilla Crunch Cake

  1. Prepare 2 of and ¾ cups cake flour.
  2. It's 1 of and ⅔ cups granulated or superfine sugar.
  3. Prepare 1 tbsp. of baking powder.
  4. You need 3/4 tsp. of salt.
  5. It's 3/4 cup of unsalted butter, softened.
  6. You need 4 of large egg whites, plus 1 whole large egg.
  7. You need 1 cup of whole milk.
  8. It's 2 tsp. of vanilla extract.
  9. It's 1 tsp. of almond extract.
  10. Prepare of Frosting.
  11. You need 1 of and ½ cups unsalted butter, softened.
  12. It's 4 of and ½ cups confectioners' sugar.
  13. Prepare Pinch of salt.
  14. It's 1/2-3/4 cup of caramel sauce.
  15. Prepare of Topping.
  16. It's 2 cups of chocolate caramel popcorn.

Vanilla Crunch Cake instructions

  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..