This is one of the best vanilla crunch cake recipe I’ve ever made. It’s a simple vanilla cake flavored with lemon juice and frosted with a sweet, tangy lemon buttercream frosting.
This is my go-to cake recipe when I want to make something outside the box, but I also feel like sticking to a tried-and-tested method.
The cake is very moist, has a soft texture, and is adorable. While the surface isn’t like a fluffy angel food cake, it is perfect topped with just a light dust of confectioners sugar.
Contents
How To Prepare Vanilla Crunch Cake Recipe?
Preparation Time: 1 hour
Cook Time: 25 minutes
Serving Size: 20 slices
Ingredients:
- 1 cup of all-purpose flour, sifted
- 2/3 cup of light brown sugar, packed (480g)
- 2 teaspoons of baking powder [baking soda]
- 1/4 teaspoon salt or [salt to taste]
- 2 large eggs at room temperature
- 1 cup of fresh ricotta cheese (240g),
- 1/2 teaspoon lemon zest
- 1/2 cup of heavy cream (120ml)
- 1/4 teaspoon almond extract
- 1 teaspoon of vanilla extract
Buttercream Frosting:
- One cup of unsalted butter at room temperature.
- 1 1/2 cups of confectioners sugar or powdered sugar (450g)
- 1 teaspoon of vanilla extract
Directions Step By Step:
Step 1: Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, combine the flour, cream of tartar, baking powder, and salt.
Step 2: Using a standing mixer fitted with a paddle attachment, beat together the eggs at high speed for about 5 minutes. Slowly add in the sugar and beat until creamy, about 4 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the ricotta cheese and beat it into the batter. Then, add the vanilla and lemon zest, and beat until combined. Scrape down the sides of the bowl as needed.
Step 4: Gently fold the dry ingredients with a rubber spatula. Do not over-mix – you only want to mix up any large clumps of flour that have settled in the bottom of the bowl.
Step 5: Pour the batter into an 8” (20cm) round cake pan that has been filled with at least 1 inch (2.5cm) of water from the tap. Bake the cake for 20 minutes or until a toothpick inserted in the middle comes clean.
Step 6: Let the cake cool for about 20 minutes before you remove it from the pan and transfer it to a wire rack to cool completely.
For The Buttercream Frosting:
Step 1: Place the butter in a mixing bowl and beat until smooth and creamy. Add 1 1/2 cups of powdered sugar and beat until combined, scraping down the sides as needed.
Add the vanilla extract, lemon juice, and zest, and mix until incorporated.
Step 2: Use a tablespoon to frost the cooled cake. You can pipe if you prefer, or use a small offset spatula and frost the sides of the cake before gently singing on top.
Nutrition Facts
- Calories: 368.6
- Carbohydrates: 46.9g
- Protein: 5.8g
- Fat: 20.5g
- Fiber: 0g
- Cholesterol: 61mg
- Sodium: 14.5mg
- Sugar: 37.3g
Why Is It Called Depression Cake?
This isn’t the first time I’ve had it called that. I used to make a depression pie, and people thought this cake looked similar.
The lemon curd filling between the layers is similar; it has the same yellow color and creamy texture. If you ever see a lemon curd-filled sponge cake, you might guess this is what they are talking about.
What Are Crunchies Topping?
I used to love the chocolate-covered raisins called crunchies by Almond Roca when I was a kid. If you’ve never had them, they are like a combination of a chocolate-covered raisin and a graham cracker with almonds.
They have an incredible chewy texture that is nice and soft on the inside and crunchy on the outside.
How To Serve
I like to serve this cake sliced with a small scoop of vanilla ice cream blended with fresh raspberries or strawberries. You can also top the cupcakes directly with homemade raspberry sauce
How To Store
Cake can be kept at room temperature in an airtight container for up to 4 days. For the buttercream frosting, you can keep it at room temperature in an airtight container for up to 1 week or freeze it in an airtight bag for up to 3 months.
How To Make Sure The Cake Is Made?
To ensure the cake is made, a toothpick inserted in the middle should come clean. This will take approximately 20-25 minutes.
If it’s taking longer, turn off the oven and allow the cake to cool completely before you try again.
To check for doneness, insert a toothpick into a small section of the middle of your cake after it has cooled for 20 minutes – if it comes out clean, then your cake is made.
Conclusion
This vanilla crunch cake recipe is excellent if you want a simple yet tasty dessert. This is one of the best vanilla cakes I’ve ever made. It’s a simple vanilla cake flavored with lemon juice,
and it’s frosted with a sweet, tangy lemon buttercream frosting. This is my go-to cake recipe when I want to make something outside the box, but I also feel like sticking to a tried-and-tested method.
