Kits Yellow Cake Food

YELLOW BIRTHDAY CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, whisk together eggs, milk, and vanilla.
• In a standing mixer, stir together flour, sugar, baking powder, and salt.
• Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
• Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
• Take a spatula and scrape the sides of the bowl.
• Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
• Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
• Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with milk chocolate frosting.
• To make Chocolate Buttercream Frosting:
• In mixing bowl, cream together butter, cocoa, powdered Sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
• Top with chocolate shavings, chocolate chips, sprinkles, M & M's or whatever your heart desires.

MOIST YELLOW CAKE RECIPE

Steps:

• Preheat oven to 350°.
• Butter and flour three 9-inch cake pans, then line each pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
• In a large measuring cup or pourable bowl, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
• Place the sifted cake flour, baking soda, baking powder, salt, and sugar in the bowl of a stand mixer and blend on low for about 30 seconds.
• With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
• Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
• Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
• Pour batter evenly into the prepared cake pans and bake until golden brown, 20-25 minutes.
• Cool pans on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert each layer onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.

YELLOW CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 13 x 9-inch pan.
• Beat all ingredients on low speed, scraping sides, 30 seconds.
• Beat on high 3 minutes.
• Pour into pans.
• Bake for 40- 45 minutes, or until toothpick inserted in center comes out clean.
• Cool 10 minutes, remove from pan; cool completely.

YELLOW CAKE

Steps:

• Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside. You can also bake this as a sheet cake in a 9x13-inch pan, there is no need to line the sheet pan.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt.4 Set aside.
• In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.
• Add the eggs and egg yolks one at a time beating after each addition just until combined.
• Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.5
• Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. OR add the batter to the prepared 9x13-inch pan6 and bake for 40 to 45 minutes. A toothpick should come clean from the center when done.
• Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour before frosting). Once cooled, frost and assemble the cake as desired. If making as a sheet cake, leave the cake in the pan and frost it.

KIT'S YELLOW CAKE...

Steps:

• 1. Heat oven to 350F. Lightly grease & flour 2 round 8x8 inch cake pan.
• 2. Beat egg whites till frothy, add 1/2 cups sugar, beat until stiff peaks & glossy.
• 3. In medium bowl sift the remaining dry ingredients. Then add oil, 1/3 cup milk with vanilla & beat for 1 min.
• 4. Fold in the egg white meringue, make sure not to stir. Pour in the remaining milk with the egg yolks & make sure not to over mix.
• 5. Bake for 30 to 35 mins. Cool well.
• 6. Slice cake into 3 equal layers & spread any choice of fruit jam. Then frost with any white or vanilla frosting.

YELLOW CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9 x 1-1/2-inch or 8 x 1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl combine flour, baking powder, and salt; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).
• Bake in a 375 degree F oven 20 to 25 minutes for 9-inch pans; 30 to 35 minutes for 8-inch pans; 25 to 30 minutes for 13x9x2-inch pan or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings. Citrus Yellow Cake:
• Prepare as above, except stir 2 teaspoons finely shredded orange peel or lemon peel into batter.

BASIC YELLOW CAKE

Steps:

• Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.
• In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
• In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. Immediately spread on cake.

CLASSIC YELLOW CAKE RECIPE

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)

FAVORITE YELLOW CAKE

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.

YELLOW CAKE WITH CHOCOLATE FROSTING

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.

CLASSIC YELLOW CAKE

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!

HOMEMADE YELLOW CAKE MIX

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.

FLUFFY CLASSIC YELLOW CAKE

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.

YELLOW CAKE WITH CHOCOLATE FROSTING (FROM SCRATCH!)

Steps:

• Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
• Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
• Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
• Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
• Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.

HOMEMADE YELLOW BUTTER CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, whisk together eggs, milk, oil and vanilla.
• In a standing mixer, stir together flour, sugar, baking powder, and salt.
• Beat the butter into the flour mixture, one cube at at time. Continue to beat until it resembles coarse crumbs.
• Add the 1/2 of the egg milk mixture and beat the batter is light and fluffy. Add remaining egg milk mixture and mix just until combined.
• Take a spatula and scrape the sides of the bowl.
• Spread into greased pan(s) and smooth tops with spatula.
• Baking time will vary depending on pan. If using three - 8 inch cake pans, bake for 16-22 minutes.If using a bundt pan, bake for 35-40 minutes. If the cake layers are thin, they will cook for less time than the thicker layers.
• Let cakes cool. Run knife around edge of cake pan and flip over.

CLASSIC YELLOW CAKE

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.

YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

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!

HOMEMADE YELLOW CAKE MIX

Steps:

• In a large bowl whisk together the flour, sugar, baking powder and salt. Add in the butter and use a pastry cutter to blend the butter into the dry ingredients.
• Store in a container with a tight fitting lid in the fridge for a couple weeks or in the freezer for two to 4 months.
• Use in replace of store-bought yellow cake mix.

MOIST YELLOW CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
• . Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
• . In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
• . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
• . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
• Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
• Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
• Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
• Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
• Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. 11
• To make the frosting, add the butter to a large mixer bowl and beat until smooth. 12
• Slowly add half of the powdered sugar and mix until smooth. 13
• Add the cocoa powder and vanilla extract and mix until well combined and smooth. Add 3-4 tablespoons of water or milk and mix until well combined and smooth. 14
• Slowly add the remaining powdered sugar and salt and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting. 15
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 16.
• lace the first cake on a serving plate or a cardboard cake round. 17.
• pread about 1 cup of frosting evenly on top of the cake. 18.
• dd the second layer of cake and another cup of frosting. 19.
• op the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. 20.
• se a decorating comb to add pattern to the sides of the cake, if desired. 21.
• ipe shells of frosting around the top edge of the cake. I used Ateco tip 844. 22.
• dd a few sprinkles to the top of the cake. I used this sprinkle mix. Store in an air-tight container until ready to serve. Cake is best for 3-4 days.