Vanilla Ring Cake Recipe

3.5 22 25
Vanilla Ring Cake Recipe
Vanilla Ring Cake Recipe photo by Taste of Home
Publisher Photo

Vanilla Ring Cake Recipe

Read Reviews
3.5 22 25
Publisher Photo
Yes, the amount is correct—you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.—Joan Hallford, North Richland Hills, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • DRIZZLE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake. Yield: 12 servings.

Test Kitchen tips
  • Gently spoon flour into dry measuring cups and level off with a spatula. Remember to always measure liquid ingredients in liquid measuring cups placed at eye level on the counter top.
  • Oven temperature varies, it's a good idea to check the cake a few minutes before the time range stated in the recipe.
  • For success and ease, grease tube or fluted cake pans with shortening.
  • For best flavor, use Pure or Mexican vanilla extract.
  • Originally published as Vanilla Ring Cake in Taste of Home April/May 2009, p69

    Nutritional Facts

    1 slice: 466 calories, 18g fat (5g saturated fat), 71mg cholesterol, 132mg sodium, 68g carbohydrate (44g sugars, 1g fiber), 6g protein.

    • 1 cup shortening
    • 2 cups sugar
    • 4 eggs
    • 2 tablespoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 cup buttermilk
    • DRIZZLE:
    • 1 cup confectioners' sugar
    • 1/2 teaspoon vanilla extract
    • 1 to 2 tablespoons 2% milk
    1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
    2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
    3. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake. Yield: 12 servings.

    Test Kitchen tips
  • Gently spoon flour into dry measuring cups and level off with a spatula. Remember to always measure liquid ingredients in liquid measuring cups placed at eye level on the counter top.
  • Oven temperature varies, it's a good idea to check the cake a few minutes before the time range stated in the recipe.
  • For success and ease, grease tube or fluted cake pans with shortening.
  • For best flavor, use Pure or Mexican vanilla extract.
  • Originally published as Vanilla Ring Cake in Taste of Home April/May 2009, p69

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    Reviews forVanilla Ring Cake

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    MY REVIEW
    tanyamickey User ID: 5931827 99037
    Reviewed Mar. 14, 2014

    "This cake doesn't have much flavor. What little flavor it does have just isn't my taste. Might be better with a chocolate or strawberry glaze."

    MY REVIEW
    Cam625 User ID: 6739791 168073
    Reviewed Jan. 3, 2014

    "Maybe it was my oven- but I baked for 55 minutes and it was way too dry- taste was ok- but will bake 5 or 10 minutes less next time"

    MY REVIEW
    lissaj81 User ID: 1920763 180613
    Reviewed Nov. 24, 2013

    "This was very good. The only adjustment was that I used half butter flavored shortening and half regular. I didnt have buttermilk so I mixed a cup of milk with 1 TBSP of lemon juice let sit for 5 min before using it. It came out very light and fluffy."

    MY REVIEW
    beckihomecki User ID: 1537566 123249
    Reviewed Apr. 18, 2013

    "This cake is simple to make but definatly lacking in flavor. It is way too sweet and I even took out a quarter cup of the sugar. The batter mixed up so nice and fluffy and I was excited to see the results but was ultimately dissappointed. My kids who love everything I bake even said this wasn't their favorite. A simple strusel coffee cake is loads better. This cake is not worth the calories. Wont be making again."

    MY REVIEW
    TexasCookie User ID: 4277703 99032
    Reviewed May. 21, 2012

    "Surprisingly delicious cake. Even though the recipe explains extra vanilla extract, I admit I was a bit skeptical but I followed the instructions and it was great. Also it very easy to make."

    MY REVIEW
    kmc1952 User ID: 1853981 105117
    Reviewed Jan. 23, 2012

    "This was easy to make and my family loved it...even my husband who isn't a sweet eater!! It will be a new favorite for us!!"

    MY REVIEW
    KimberlyV65 User ID: 3135275 168071
    Reviewed Sep. 21, 2011

    "Very good cake; a bit on the sweet side, but then again, it is a cake! I think this could also easily be made into a lemon ring cake by substituting lemon extract for the vanilla."

    MY REVIEW
    [email protected] User ID: 989746 210735
    Reviewed Jul. 11, 2011

    "This cake was too dense. Didn't taste right without any salt to add depth of flavor."

    MY REVIEW
    Emily_B User ID: 6046135 180610
    Reviewed Jun. 16, 2011

    "The cake was delicious and very moist. Beating the shortening and sugar well created a fluffy cake good even w/o drizzle. Tasty w/ strawberries."

    MY REVIEW
    khcrivello User ID: 5564199 168070
    Reviewed Jan. 31, 2011

    "cake was very dry and had little vanilla flavor. I'm planning on tweaking the recipe and trying again before I call it quits."

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