Vanilla Cake Mix

Ingredients

Cane Sugar, Unbleached Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or Malted Barley Flour, Wheat Starch), 100% Hard White Whole Wheat Flour, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides), Powdered Sugar (Sugar, Cornstarch), Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors), Sea Salt, Baking Soda, Xanthan Gum

Contains: Wheat

Servings: 12, Serv. Size: 1/4 cup (43g), Amount Per Serving: Calories 160, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 200mg (9% DV), Total Carb. 36g (13% DV), Fiber 1g (4% DV), Total Sugars 21g (Inc. 21g Added Sugars, 42% DV), Protein 3g, Vit. D (0% DV), Calcium (4% DV), Iron (6% DV), Potas. (0% DV).

Vanilla custard on the nose, soft golden crumb, delicate fruitiness from EVOO, crisp edges, clean finish that invites another slice.

Vanilla Olive Oil Cake –
Take a deep breath, tie that apron, and get ready to shine. This is a beautifully simple cake, but as every baker knows, the secret is in the details. Here’s how to bring it to life:

• Preheat your oven to 325ºF (160ºC). Give it plenty of time to come to temperature before your cake goes in. A gentle, even heat is key to a lovely, golden crumb.
  
• Prepare your pan with care. Grease it well and line the bottom with parchment paper so your cake releases cleanly. If you're using a Bundt tin, a baking spray that includes flour works best to catch all those lovely curves.
  
• Start with the eggs. In a clean bowl, beat your room temperature eggs on high speed for 3–5 minutes. You’re looking for volume and air—the mixture should look pale and fluffy.
  
• Drizzle in the olive oil. Slowly add your mild extra virgin olive oil in a steady stream while beating. The mixture will thicken and become glossy, almost like a ribbon. Don’t rush this part—it’s what gives the cake its beautiful texture.
  
• Add the rest. Stir in the remaining wet ingredients and the cake mix. Mix gently until everything is just combined, pausing to scrape down the sides of the bowl. No need to overwork it—a light hand keeps the crumb tender.
  
• Fold in the extras. If your recipe calls for nuts, fruit, or chocolate, now’s the time. Use a spatula to fold them in gently until evenly distributed.
  
• Into the pan it goes. Pour the batter into your prepared tin and smooth the top. If there’s a topping (sugar, nuts, citrus zest), scatter it over now.
  
• Bake straightaway. Pop it into the oven and follow the baking time given in your recipe. No peeking! Let the oven do its job.
  
• Cool it gently. Once baked, let your cake rest in the pan for 5–10 minutes. Then unmold and transfer to a wire rack to cool completely. It needs time to settle before you think about frosting.
  

This cake is all about patience, simplicity, and the rich magic of olive oil. Enjoy every step—because in this tent, every detail counts.