CLASSIC YELLOW CAKE BATTER
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of batter. For the Pineapple Buckle, halve the recipe -- leftover batter would deflate if stored.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 15m
Yield Makes 8 cups
Number Of Ingredients 8
Steps:
- Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
- Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
- In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
- Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
CLASSIC YELLOW CAKE RECIPE
This yellow cake recipe has a delicate crumb and the perfect level of sweetness. It's the best cake recipe to top with your favorite buttercream. I recommend chocolate!
Provided by Jennifer Farley
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Set a rack in the middle of the oven and preheat to 350 degrees F. Very lightly grease the bottom of two 8-inch cake pans (do not grease the sides) and then top with parchment rounds. Place the pans on a baking sheet, if possible (this will make taking both cakes in and out of the oven at once a breeze).
- In a medium bowl, thoroughly whisk together the flour, cornstarch, baking powder and salt. In a liquid measuring cup, combine the half-and-half and vanilla. Crack the eggs into a small bowl or liquid measuring cup.
- In a stand mixer fitted with the paddle attachment, combine the butter and sugar on low speed for 3 minutes, until pale and fluffy. If there are any bits of unincorporated sugar and/or butter on the sides or bottom of the bowl, use a spatula to incorporate them and mix for an additional 30 seconds.
- Slowly add the eggs, one at a time, stopping to scrape down the bowl all the way to the bottom after the second and final egg. The batter may begin to look slightly broken by the end of this step; it's ok.
- On medium speed, swiftly alternate between adding the dry and wet ingredients, starting and ending with the dry. This shouldn't take longer than a minute.
- Turn off the mixer and scrape down the bowl, all the way to the bottom, making sure there are no hidden dry patches. Turn the speed up to medium and mix for an additional 30 seconds to help build the structure of the batter. Do not skip this step.
- Divide the cake batter evenly into the prepared cake pans. Use an offset spatula to even out the tops (don't skip this step or the cake may not rise evenly).
- Bake for 28-30 minutes, or until a toothpick comes out clean from the center. Cool to room temperature before removing from the pan. Use an offset spatula or knife to help release the sides of the cake from the pan, then place a cardboard round or large cutting board against the cake pan and gently flip.
- Frost with your favorite recipe! (See notes for suggestions)
Nutrition Facts : Calories 258 kcal, Carbohydrate 35 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 74 mg, Sodium 244 mg, Sugar 21 g, ServingSize 1 serving
CLASSIC VANILLA CAKE
The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
CLASSIC CHOCOLATE CAKE RECIPE BY TASTY
It's a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!
Provided by Betsy Carter
Categories Desserts
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
- In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, 1 at a time, and beat until fully incorporated.
- Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
- Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
- Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
- Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 620 calories, Carbohydrate 114 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, Sugar 71 grams
YELLOW LAYER CAKE
Instead of turning to a boxed cake mix, why not try your hand at this easy recipe for a basic yellow cake? You just can't beat the homemade goodness!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 576 calories, Fat 22g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 425mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
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 :
CLASSIC YELLOW CAKE RECIPE BY TASTY
Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!
Provided by Betsy Carter
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
- Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
- Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
- Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
- Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
- Decorate the top with rainbow sprinkles, if desired.
- Remove the parchment paper. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams
CLASSIC YELLOW CUP CAKES
Steps:
- 1. Preheat oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
- 2. Whisk flour, baking powder, and salt together in a medium bowl.
- 3. For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes. Beat in butter and vanilla. Gradually pour in butter and then vanilla. Reduce speed to and mix in half of dry ingredients. Beat in milk. Add remaining dry ingredients and beat to combine. Do not over mix.
- 4. Pour about 1/3 cup batter into each cup in muffin tin. Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes. Cool on a rack. in tin, for 10 minutes, Release cupcake and cool completely.
- 5. For icing: Place chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water. Stir chocolate occasionally until melted and smooth.
- 6. Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy. Pipe icing onto cupcakes using a large star tip. Top with sprinkles. Serve.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 13 grams, Cholesterol 80 milligrams, Sodium 190 milligrams, Carbohydrate 50 grams, Fiber 1 grams, Protein 4 grams
YELLOW CAKE WITH CHOCOLATE FROSTING
A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray.
- In a large bowl, cream sugar and butter until smooth. Add oil and mix
- Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.
- Stir together baking powder, salt, and flour in a medium bowl.
- Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.
- Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don't over-bake or the cake will be dry.
- Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.
- Stir together the butter and cocoa powder.
- Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.
- Once the cake has cooled completely, frost with chocolate frosting.
- Tips for making ahead and freezing the cake are above in the post.
Nutrition Facts : Calories 464 kcal, Carbohydrate 66 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 233 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
FLUFFY CLASSIC YELLOW CAKE
Learn how to make the best fluffy yellow cake. Follow this easy step-by-step tutorial to make this classic yellow cake that is a master recipe for layer cakes, sheet cakes, or cupcakes!
Provided by Bettie
Categories All Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Prep: Preheat the oven to 350 F (177 C). Prepare two 9" (22 cm) round cake pans by greasing them and then adding some flour and tapping it around the pan to coat. Tap the excess flour out of the pan. Measure out all of your ingredients for each section of the recipe and keep each grouping together to help with the workflow of the recipe
- MIX THE DRY INGREDIENTS: Sift the dry ingredients into a large bowl and then whisk together to combine. Set aside.
- MIX THE WET INGREDIENTS: In a separate medium bowl, whisk together all of the wet ingredients and set aside.
- MAKE THE MERINGUE: In the bowl of a stand mixer fit with the whisk attachment or with a hand mixer, beat the egg whites on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
- COMBINE THE COMPONENTS: Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula. Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter. Next add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
- Bake the cake at 350 F (177 C) for 20-23 minutes until the cake is set and a cake tester comes out with moist crumbs. Allow the cake to cool completely before frosting.
- Store uneaten cake covered in the refrigerator for up to 4 days.
Nutrition Facts : Calories 281 calories
CLASSIC YELLOW CAKE
Ever whanted a classic yellow cake recipe thats moist, delicious, and tender? Your search ends here. This is an easy yet sophisticated cake that goes great with Rich Chocolate Frosting. I suggest you use cake four but you may use all-purpose flour if you must. I made it up and tried it and It was wonderful.
Provided by bakingfanatic
Categories Dessert
Time 35m
Yield 2 9-inch cakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease and flour 2 9-inch round cake pans. Set aside.
- Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine.
- Add oil, milk, eggs, and vanilla. Beat on low speed until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionaly.
- Pour batter Into prepared pans and if necessary spread evenly. Bake at 25-30 minutes or until golden brown and toothpick inserted comes out clean.
- Cool in pan 10 minutes. Then turn onto wire rack to cool completely.
FLUFFY YELLOW LAYER CAKE
I saw this on America's Test Kitchen. I have made several yellow cakes from recipezaar, and while most of them were good, none of them had that light and fluffy "box cake" texture without the boxed mix taste (ewwww). This is a wonderful cake. I won't post a pic of my cake, because I was practicing with a new cake decorating tool I bought and it looks a little funny! NOTE: I forgot to put "melted" after the butter.
Provided by SweetSueAl
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
- Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
- In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
- In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
- With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
- Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
- Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
- Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
- Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
FAVORITE YELLOW CAKE
This yellow cake is a classic. It pairs perfectly with so many different fillings and frostings. Make it in a 13x9 pan for easy serving or create a traditional round layer cake.
Provided by Michelle
Categories dessert
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 13x9 pan well.
- Beat together butter and sugar until fluffy and lightened in texture. Add eggs one at a time, beating well between each addition.
- Add salt and baking powder, mixing well. Add 1 cup flour and stir gently.
- Add half the milk, as well as vanilla and almond extract. Mix with spatula until incorporated, stirring from the bottom to the top.
- Add another cup flour, stirring again. Add remaining milk, stir. Add the last flour and stir until just combined.
- Pour batter into your prepared pan. Bake in 350 degree oven for 30-33 minutes, until cake tester comes out with just a few crumbs.
- Let cool for ten minutes in pan, then turn out to a wire rack to cool the rest of the way. Frost as desired and eat within a day or two. Alternatively, frost in the pan once completely cooled.
Nutrition Facts : Calories 230 calories, Carbohydrate 30.3 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 10.6 grams fat, Fiber .5 grams fiber, Protein 3.7 grams protein, ServingSize 1 slice, Sodium 110 milligrams sodium, Sugar 15.7 grams sugar
CLASSIC YELLOW CAKE
Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
- Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
- Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
- Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
- Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
- Decorate the top with rainbow sprinkles, if desired.
- Remove the parchment paper. Slice and serve.
- Enjoy!
Nutrition Facts : Serves 16
More about "classic yellow cake recipe by tasty food"
YELLOW BUTTER CAKE - GRANDBABY CAKES
From grandbaby-cakes.com
4.1/5 (119)Total Time 45 minsCategory DessertCalories 864 per serving
- Add butter, confectioner's sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
CLASSIC YELLOW CAKE WITH CHOCOLATE FROSTING - TARA …
From tarateaspoon.com
5/5 (6)Total Time 1 hr 40 minsCategory DessertCalories 9441 per serving
- In a mixing bowl whisk together cake flour, sugar, baking powder and salt. Add shortening, ⅔ cup milk and vanilla and beat on medium speed until shortening is incorporated, about 2 min. Add remaining ⅓ cup milk and eggs and beat 2 min.
- Pour batter into prepared pans and bake until golden brown and a toothpick inserted into center comes out clean, 30 to 35 min. Cool in pans 15 min, then turn out and cool completely.
- Make frosting: Combine melted chocolate and butter and stir on medium-low speed until creamy and glossy, about 2 min.
CLASSIC YELLOW CAKE - MRFOOD.COM
From mrfood.com
Category CakesEstimated Reading Time 2 mins
- Preheat oven to 350 degrees F. Coat 2 (9-inch) cake pans with cooking spray and line with parchment paper.
- In a medium bowl, combine flour, baking powder, baking soda, and salt; mix well and set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until creamy. Add eggs, egg yolks, and vanilla; mix well. Add 1/2 the flour mixture, half the milk, and 1/2 the sour cream. Add remaining flour mixture, milk, and sour cream, and mix until thoroughly combined. Pour batter evenly into cake pans.
- Bake 25 to 28 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove from pans, remove parchment paper, and place on wire rack to cool completely.
CLASSIC YELLOW CAKE RECIPE - ADVENTURES OF MEL
From adventuresofmel.com
4.4/5 (7)Total Time 2 hrs 5 minsCategory Cakes & CupcakesCalories 186 per serving
- You can also cream the oil, egg yolks, vanilla extract, and butter extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is already creamed.
CLASSIC YELLOW CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
Ratings 5Calories 429 per servingCategory Dessert
- Sift your flour, baking powder and salt together in a medium sized bowl together twice (yes, twice).
- In a stand mixer cream your butter and sugar together until lightened in color and fluffy (about 2-3 minutes) before adding in the vanilla and egg yolks one at a time making sure the egg is fully incorporated before adding in the next one.
- Add in the baking powder, salt, then 1/2 cup batches of the flour at a time alternating with 1/4 cups of milk until just combined (beginning and ending with flour - do not over beat, this will make a dry cake - beat only until the flour is JUST combined).
THE BEST CLASSIC YELLOW CAKE RECIPE - ADD A PINCH
From addapinch.com
4.5/5 (68)Total Time 35 minsCategory DessertCalories 219 per serving
- Preheat oven to 350º F. Prepare two or three round baking pans or a 9x13 baking dish with nonstick baking spray or by coating with butter and lightly flouring, shaking away any excess flour and discarding.
- Cream together butter and sugar until a light yellow in color, about 2-3 minutes. Incorporate eggs one at a time, being sure they are fully incorporated before adding the next. Then, incorporate egg yolks the same.
- Whisk together salt, baking powder, and all-purpose flour in a large mixing bowl. Spoon half of the mixture into the butter, sugar and egg mixture and stir until combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Stir in the vanilla.
CLASSIC HOMEMADE YELLOW CAKE - DIVAS CAN COOK
From divascancook.com
4.2/5 (110)Category Cake, DessertCuisine AmericanTotal Time 55 mins
- Line the bottom of two, round 9-inch cake pans with a parchment paper circle. Grease and lightly flour the pans. Set aside.
HOW TO MAKE THE PERFECT CLASSIC YELLOW CAKE • TASTY …
From youtube.com
Author Tasty RecipesViews 29K
YELLOW CAKE COOKIES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5
YELLOW CAKE RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE YELLOW CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
3/5 (2)Category CakesServings 2Total Time 1 hr 10 mins
- Preheat oven to 350˚F. Coat 2 (9-inch) round cake pans with cooking spray; dust with flour. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition.
- Stir together flour, baking powder, and salt in a bowl until combined; add to butter mixture alternately with milk in 2 batches, beginning and ending with flour mixture, beating on low speed until incorporated after each addition. Stir in vanilla.
- Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers comes out clean, 25 to 28 minutes. Cool in pans 10 minutes. Remove layers from pans, and let cool completely on a wire rack, about 30 minutes.
CLASSIC YELLOW SHEET CAKE | JUST PLAIN COOKING
From justplaincooking.ca
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 382 per serving
- Preheat oven to 350F and grease or spray a 9 x 13 pan with non-stick cooking spray. Set aside.
A CLASSIC YELLOW CAKE RECIPE PERFECT FOR BIRTHDAYS - EXTRA ...
From blog.blueapron.com
Estimated Reading Time 3 mins
CLASSIC YELLOW CAKE RECIPE - HOME COOKING
From thespruceeats.com
4.6/5 (25)Total Time 1 hr 15 minsCategory Dessert, CakeCalories 276 per serving
CLASSIC HOMEMADE YELLOW CAKE RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
Estimated Reading Time 1 min
CLASSIC YELLOW CAKE RECIPE | DELICIOUS CAKE RECIPES ...
From pinterest.ca
CLASSIC YELLOW CAKE RECIPE AFTERNOON TEA, DESSERTS WITH ...
From pinterest.ca
CLASSIC YELLOW CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC YELLOW CAKE RECIPE BY TASTY BEST RECIPES
From findrecipes.info
CLASSIC YELLOW CAKE RECIPE - SUMMARIZED BY PLEX.PAGE ...
From plex.page
CLASSIC YELLOW CAKE WITH CHOCOLATE FUDGE FROSTING | RECIPE ...
From pinterest.co.uk
CLASSIC YELLOW CAKE RECIPE BY TASTY | RECIPE | YELLOW CAKE ...
From pinterest.com
CLASSIC YELLOW CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CLASSIC VANILLA CAKE - VENTRAY RECIPES
From recipes.ventray.com
THE ABSOLUTE BEST CLASSIC YELLOW CAKE - FOOD RECIPE
From foodrecipe.news
CLASSIC YELLOW CAKE RECIPE | DELICIOUS CAKE RECIPES ...
From pinterest.com
CLASSIC YELLOW CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TASTY - HOW TO MAKE THE PERFECT CLASSIC YELLOW CAKE | FACEBOOK
From facebook.com
DELICIOUS YELLOW CAKE RECIPE • BAKING WITH EVA - FOOD NEWS
From foodnewsnews.com
CLASSIC YELLOW CAKE - TASTEDANDAPPROVED.COM
From tastedandapproved.com
MINI COOKING FOOD | CHARCOAL GRILLED SMALL YELLOW CROAKER ...
From youtube.com
CLASSIC CARROT CAKE RECIPE BEST - THERESCIPES.INFO
From therecipes.info
CLASSIC YELLOW CAKE MIX RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
BEST MINI COOKING FOOD | MAKE SPICY FRIED YELLOW CROAKER ...
From youtube.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