YELLOW CAKE WITH SWISS BUTTERCREAM
Provided by Duff Goldman
Categories dessert
Time 3h15m
Yield 12 to 16 servings (one 8-inch cake)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
- Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs and beat until thoroughly mixed. Alternate adding the flour and the milk, a little at a time, beating well after each addition, then continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
- Frost the top of one cake layer with Swiss Buttercream and place the second cake layer on top. Then frost the top and sides of the cake. Serve at room temperature.
- Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Start the machine on medium-slow speed and whip until the eggs begin to get frothy. Turn the speed to medium.
- Slowly add the sugar to the whipping egg whites, dropping the lemon juice in about halfway through the process.
- When all the sugar is in, speed up the mixer and whip until stiff peaks form and the meringue is smooth and super shiny.
- Turn the speed to medium-low and begin adding the butter. Add it bit by bit so the meringue doesn't slop over the sides of the bowl. At this point, the meringue will fall and look ruined and broken. It's not. This is what happens and it's okay. If the meringue doesn't fall, add a little butter until it does.
- Turn the speed back up to medium-high and walk away. Come back in 10 minutes. Does it look like buttercream? No? Walk away and repeat until it does. If it still doesn't look like buttercream after 30 minutes, add more butter until it does.
- Adapted from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman © William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved.
AUNT ERMA'S FAMOUS YELLOW CAKE
I pestered my Aunt Erma for a very, very long time before she broke down and gave me this recipe. It is a must-have at all of our family gatherings. Also posted are the recipes for Chocolate and Caramel frostings, use whichever you like.
Provided by Loralieva
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
- Mix as directed on box.
- This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
- You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
Nutrition Facts : Calories 266.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 18.5, Sodium 323.3, Carbohydrate 48.5, Fiber 0.7, Sugar 8.4, Protein 3.2
AUNT ERMA'S FAMOUS CHOCOLATE FROSTING
Make and share this Aunt Erma's Famous Chocolate Frosting recipe from Food.com.
Provided by Loralieva
Categories Dessert
Time 5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Use two tubes of Nestle Choco-bake. Mix all ingredients, then add evaporated milk as needed to make frosting correct consistency.
Nutrition Facts : Calories 194.1, Fat 5.1, SaturatedFat 3.2, Cholesterol 14.1, Sodium 38.1, Carbohydrate 37.8, Sugar 37, Protein 0.3
YELLOW CAKE WITH AMERICAN BUTTERCREAM
This is a dense, sturdy cake, making it ideal for special cake projects that involve sculpting.
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
- Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
- For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed.
- Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.
A FAR, FAR BETTER CAKE
Way back in 2003, I created a yellow cake that was dry, crumbly, and not nearly the cake the world deserves. After all these years I can finally say: we're golden...cake that is. All we needed was more moisture and less starch, proof positive that small, balanced changes can radically improve or...disprove a cake.This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Sweets
Time 3h30m
Number Of Ingredients 9
Steps:
- Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
- SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
- Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
- With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
- When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
- Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
- Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
- Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.
YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
- Sift together the flour, baking powder and salt in a large bowl and set aside.
- In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
- Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
- For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
- In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
- Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!
GRANDMA'S RED VELVET CAKE
Provided by Sunny Anderson
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
- Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
- Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
- Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
OLD-FASHIONED YELLOW CAKE
This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 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. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Nutrition Facts :
BASIC YELLOW CAKE
It's super tall, super moist, and altogether irresistible. Buttermilk and vegetable oil are the MVP ingredients in our delicious yellow cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut two 9-inch rounds of parchment paper to line the bottoms of two 9-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings. Dust pans with flour, tapping out excess. Set aside.
- Sift together flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return bowl to mixer; fit mixer with the paddle attachment. Add eggs, yolk, water, buttermilk, oil, and vanilla. Mix on low speed until mixture is smooth, about 3 minutes.
- Divide batter evenly between prepared pans. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 42 minutes. Let cool in pans on wire racks 30 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
- Trim tops of cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly cover top of one cake layer with 1 1/2 cups frosting; spread frosting so that it extends just beyond edges of cake.
- Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.
More about "aunt ermas famous yellow cake food"
THE BEST YELLOW CAKE STARTS WITH THIS SURPRISING METHOD | EPICURIOUS
From epicurious.com
AUNT ERMA'S JELLO DRIBBLE CAKE - RECIPE - COOKS.COM
From cooks.com
THE BEST YELLOW CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BACK-TO-BASICS YELLOW CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
YELLOW CAKE RECIPE FROM SCRATCH NO MILK - RECIPESCHOICE
From recipeschoice.com
BEST YELLOW CAKE RECIPE - HANDLE THE HEAT
From handletheheat.com
CLASSIC YELLOW CAKE WITH FUDGE FROSTING - KING ARTHUR …
From kingarthurbaking.com
YELLOW BIRTHDAY CAKE WITH FLUFFY CHOCOLATE GANACHE …
From seriouseats.com
I AM BAKER - GRANDMA'S FAMOUS YELLOW CAKE! INGREDIENTS: 2.
From facebook.com
YELLOW CAKE RECIPE WITHOUT MILK RECIPES ALL YOU NEED IS …
From stevehacks.com
OLD FASHIONED SOUTHERN BURNED CARAMEL CAKE - MOM …
From momlovesbaking.com
EASY, NO MILK OR BUTTER RECIPE FOR YELLOW CAKE MIX FROM SCRATCH
From recipeschoice.com
RECIPES - GRANDMA'S RED VELVET CAKE - HALLMARK CHANNEL
From hallmarkchannel.com
YELLOWEST YELLOW CAKE WITH FUDGY CHOCOLATE FROSTING - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love