Vanilla Submarine Recipe

I absolutely love this Vanilla Submarine recipe because it combines that nostalgic vanilla aroma with the perfect blend of moistness and sweetness, taking me straight back to simpler times. Plus, the tender crumb and buttery flavor make every slice feel like a cozy hug in dessert form—ideal for indulging with friends or enjoying solo on a chill afternoon.

Introducing the Vanilla Submarine
This luscious dessert unites the profound fragrance of vanilla with a delicate crumb. Using 1 cup of all-purpose flour and a mere hint of baking powder, along with 1/2 cup of unsalted butter, you will savor the balanced sweetness of 3/4 cup of sugar and the enriching moistness of buttermilk.

Served with your preferred tea or coffee, this dish is yet another reason to love the afternoon pause.

Ingredients

Universal flour: Provides structure to the cake.

In terms of richness, it mostly contains carbohydrates.

Sugar in granulated form: Provides sweetness and helps produce a tender texture.

Butter (unsalted): Supplies richness to the cookie, as well as moisture and flavor.

Buttermilk provides a delightful tartness, promotes the leavening action of baking soda, and contributes to a tender texture.

Vanilla extract: Contributes the aromatic flavor of vanilla.

Boosts the taste of whatever it is added to.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup boiling water

Instructions

1. Heat oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan.

2. In a bowl of medium size, combine the flour, baking powder, baking soda, and salt. Whisk until evenly mixed. Set aside.

3. In a big bowl, use an electric mixer to beat together the softened butter and granulated sugar until they are light and fluffy.

4. Incorporate the eggs, one by one, ensuring a thorough mix after each. Blend in the vanilla extract.

5. The dry ingredients are added to the wet ingredients in stages, along with the buttermilk, which is added in the same manner. The stages of the mixing process are as follows:

1. Mix the dry and wet ingredients together until just combined.

2. Mix in the buttermilk.

3. Repeat from steps 1 and 2 until all ingredients in list have been used.

6. Stir in the boiling water very carefully until the batter is smooth and well mixed.

7. Transfer the batter to the loaf pan you’ve prepared, and ensure that you get it all out of the bowl. When you have it in the pan, smooth it to the extent that you can with a spatula.

8. Preheat the oven to 350°F (180°C). Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for about 10 minutes. After that time, remove the cake from the pan and allow it to finish cooling on a wire rack.

10. Remove the cake from the pan and cool completely on a wire rack before serving. Relish the experience of a full-flavored Vanilla Submarine!

Equipment Needed

1. Oven
2. 8×4-inch or 9×5-inch loaf pan
3. Mixing bowls (medium and large)
4. Whisk
5. Measuring cups and spoons
6. Electric mixer
7. Spatula
8. Wire rack
9. Toothpick

FAQ

• Q: Can I use salted butter instead of unsalted butter?Q: Can I use salted butter instead of unsalted butter in this recipe?

  A: You can use salted butter, but consider reducing the added salt to a pinch to balance the flavors.

• Q: What can I use as a substitute for buttermilk?You can use 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice or white vinegar in place of buttermilk. Let the mixture sit for 5 minutes before using it in your recipe.
• Q: Can I make this recipe gluten-free?
  A: Yes, you can replace the all-purpose flour with a gluten-free flour blend, but check for any additional adjustments required on the product package.
• Q: Is there an alternative to using boiling water?A: The sugar for a smoother batter can be dissolved in boiling water; however, you’re not limited to this method. You’re free to use any method of dissolving sugar in a manner that suits you. One alternative is to use hot milk instead of water.
• Q: Can this recipe be doubled?Yes, you can increase the amount; just make sure you have large enough mixing bowls and baking pans to fit everything comfortably.
• Q: How can I store the Vanilla Submarine once it’s baked?A: Keep it in an airtight container at room temperature for no more than 3 days or in the refrigerator for up to a week.

Substitutions and Variations

You can use whole wheat flour to replace all-purpose flour in a 1:1 ratio for a denser, more textured baked good.
Baking powder: An alternative is to use 1/4 teaspoon of baking soda and 1 teaspoon of lemon juice or vinegar.
Coconut oil or margarine: If you want to go dairy-free, you can use these in place of butter. Use an equal measure when substituting: 1/2 cup coconut oil or margarine.
Sugar in the granulate form: Change to 3/4 cup of honey or 3/4 cup of pure maple syrup. Because both are liquids, you will need to remove some of the buttermilk in the recipe to accommodate for the extra liquid you’re adding.
Buttermilk: Make your own by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for a few minutes.

Pro Tips

1. Properly Cream the Butter and Sugar Ensure that the butter is softened to room temperature before creaming it with the sugar. This process is crucial for incorporating air into the mixture, which contributes to a light and fluffy texture in your cake.

2. Room Temperature Ingredients Use room temperature eggs and buttermilk. This helps the ingredients to mix more evenly and can result in a better texture for the cake.

3. Sift Dry Ingredients Sifting the flour, baking powder, baking soda, and salt together before mixing can help ensure there are no lumps and promotes a uniform distribution of leavening agents.

4. Boiling Water Addition When adding the boiling water, do it slowly and carefully to avoid splattering. This step helps ensure a very smooth and lump-free batter, which is essential for creating a tender cake crumb.

5. Don’t Overmix When combining wet and dry ingredients, be careful not to overmix. Mix just until the ingredients are incorporated to avoid developing too much gluten, which can lead to a denser cake.