YELLOW BIRTHDAY CAKE
For yellow cake success, follow this recipe closely and don't make any ingredient substitutions. Review my video tutorial above and recipe notes below before beginning.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
- Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
- Pour/spoon batter evenly into cake pans.
- Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That's normal!)
- Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
- For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.
PERFECT YELLOW CAKE
Our family has experimented for years to pin down the perfect yellow cake recipe. Well by George, I think we've finally done it, and this is the winning recipe!
Provided by Sarah
Categories Dessert
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease and flour a 13x9 inch cake pan.
- In a large mixing bowl or the bowl of a mixer with the paddle attachment, combine the sugar, vegetable oil, and butter. Cream together at medium speed for 1 minute.
- Add the eggs and egg yolks one at a time on low speed. Stir in the vanilla extract until the batter is smooth and incorporated, scraping down the sides of the bowl as needed. Next, mix in the sour cream and beat until well-combined.
- In a separate bowl, whisk the flour, baking powder, salt, and turmeric until thoroughly combined.
- Add half the flour mixture, and beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate. Finally add the remaining flour, mixing on low speed while pouring in the remaining buttermilk and beating until all of the ingredients are combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well-mixed.
- Pour the batter into the greased pan (or pans) evenly and bake at 350°F for 36-40 minutes (or less time for cupcakes), keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake--if it comes out clean, the cake is done.
- Cool completely and decorate with your choice of frosting.
Nutrition Facts : Calories 164 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 119 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
HOMEMADE YELLOW CAKE MIX
We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 9
Steps:
- For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.
HOMEMADE YELLOW CAKE AND VARIATIONS
I was in search of a great yellow cake made from scratch that would taste good if not better than the box. I use this one all the time for my catering business. It makes a thick cake. 6/3/08 Made some changes to make it better.
Provided by SweetsLady
Categories Dessert
Time 1h5m
Yield 1 cake, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter, shortening, sugar, and pudding.
- Add eggs in one at a time.
- Add in sour cream and vanilla. Mix well.
- Sift together flour, baking powder, and salt.
- Add flour mixture into butter mixture alternately with milk starting and finishing with flour mixture.
- Pour into well greased and floured 13x9 pan.
- Bake at 350 for 40-50 minutes.
- Variation for White Cake: Use 4 egg whites instead of the 3 whole eggs.
- Variation for Spice Cake: Add 1-1/2 teaspoons cinnamon, 1/4+1/8 teaspoon ground allspice, 1/4+1/8 teaspoon ground cloves to the flour mixture.
- Variation for Chocolate Cake: Use chocolate pudding mix and 1/3 cup cocoa. (I then up the milk a little.).
Nutrition Facts : Calories 382.3, Fat 13.7, SaturatedFat 6.1, Cholesterol 69.2, Sodium 401.4, Carbohydrate 59.5, Fiber 0.6, Sugar 33.3, Protein 5.3
BASIC HOMEMADE YELLOW CAKE
Rich, moist and delicious. I use this recipe as the basis of almost every cake I make, adjusting flavourings for variety. Examples are: adding lemon or orange zest; replacing some of the flour with cocoa powder for chocolate cake; almond flavouring; adding chopped apple or peaches. Endless possibilities. A real reliable standby.
Provided by Emjay99
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Sift flour, baking powder, baking soda and set aside.
- Cream together the sugar and margarine.
- Beat in vanilla and eggs, one at a time.
- Alternately add dry ingredients and buttermilk until well blended.
- Spread batter evenly into greased and floured cake pans.
- Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
- Cool 10 minutes in pans before removing to wire rack.
- Cool completely and frost or fill as desired.
- Cake can also be baked in a 13 x 9 inch or Bundt pan.
- For orange marble cake: reserve 1 cup of the batter add to it 2 to 3 squares melted and cooled semi-sweet chocolate, add orange zest to remaining yellow batter and swirl chocolate batter through orange batter for marbled effect.
Nutrition Facts : Calories 311.1, Fat 13, SaturatedFat 2.5, Cholesterol 53.5, Sodium 265, Carbohydrate 44.2, Fiber 0.5, Sugar 21.8, Protein 4.5
YELLOW CAKE MADE FROM SCRATCH
Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire.
Provided by Foxy
Categories Desserts Cakes Yellow Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
- In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 21.2 g, Cholesterol 24.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 181.1 mg, Sugar 13.1 g
ULTIMATE BASIC BIRTHDAY YELLOW CAKE (1 - LAYER)
Originally from the post of BettyR at cheftalk.com (FINALLY!!!!!! That perfect homemade yellow cake). I posted here for safe keeping and checking on nutritional values. This recipe makes a 3-layer cake (9x1 1/2 inch pans). This is the scaled down version for a single layer cake using only 1 egg.
Provided by Second2None
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cut wax paper to fit the bottom of a 9 x 1 1/2-inch round pan. Spray the pan with cooking spray, place the wax paper in the pan and spray the paper.
- In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
- Combine milk with vegetable oil and stir thoroughly.
- Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
- Add the eggs and continue beating an additional 2 minutes. Pour batter into the prepared pan.
- Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
- Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
- Frost as desired.
Nutrition Facts : Calories 149.4, Fat 5.7, SaturatedFat 3, Cholesterol 34.8, Sodium 189.9, Carbohydrate 22.2, Fiber 0.3, Sugar 12.6, Protein 2.4
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.
DIY HOMEMADE YELLOW CAKE MIX
Use in Recipe #488556 recipe. Found on Pennies on a Platter, Adapted from Mel's Kitchen Cafe, originally Cook's Country
Provided by Charlotte J
Categories Dessert
Time 10m
Yield 5 1/2 cup dry mix
Number Of Ingredients 8
Steps:
- Add all ingredients, except the butter, into a food processor.
- Process for 15 seconds, until combined.
- Add the butter and lightly fluff with a fork to coat with the flour mixture.
- Add vanilla, then pulse until the mixture is crumbly and fine.
- Use immediately in any recipe calling for yellow cake mix, or freeze immediately in a zipper bag for up to 2 months.
- NOTES:.
- If not using right away, transfer to a zipper bag and freeze immediately.
- If you allow the mixture to sit out too long, the butter will start melting and change the texture of the dry mix.
- If this does happen, freeze it for about 1 hour then throw it back in the food processor and pulse until it reaches the fine consistency.
Nutrition Facts : Calories 972.7, Fat 37.6, SaturatedFat 23.5, Cholesterol 100, Sodium 754.7, Carbohydrate 147.9, Fiber 1.7, Sugar 86.7, Protein 12
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