Light And Fluffy Yellow Cake Food

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

CLASSIC YELLOW CAKE RECIPE BY TASTY

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!

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Line two 9-inch cake pans with wax or parchment paper. Butter the paper and insides of the pans. Lightly flour the pans, tapping out excess flour. Set aside.
• In a medium-size bowl, whisk together the cake flour, salt, baking soda, and baking powder. Once whisked together, sift the dry ingredients into a separate bowl, to remove and small lumps in the cake flour.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar on medium-high speed, until very creamy and pale, at least 3 to 4 minutes. You want to beat it until the sugar starts to melt into the butter, and not feel so grainy. Add the egg yolks, one at a time, mixing well after each addition. Add the vanilla and mix, scraping down the sides of the bowl. Turn mixer to low speed and add 1/3 of the flour, 1/2 of the buttermilk, 1/3 of the flour, the second 1/2 of the buttermilk, and ending with the last 1/3 of the flour. Stop mixing when the flour is just almost incorporated. Do not overmix!!
• Add the egg whites to a medium bowl. Using a hand whisk, whisk the egg whites until they are soft peaks. Add about 1 cup of the cake batter to the egg whites. Using a spatula, gently fold the two together. Add the egg whites to the bowl of batter. Using a spatula, gently fold them in by running the spatula down the sides of the bowl, under the batter, and back up the sides of the bowl. Repeat until the batter is equally blended.
• Divide the batter equally between the cake pans. Using an offset spatula, smooth the top of the batter in each pan. Do not tap the pans on a counter to remove air bubbles, like you normally would in a regular cake. This will deflate the cake batter.
• Bake the cakes in the center of the oven until a toothpick inserted in the centers comes out clean, 30 to 35 minutes, rotating the pans halfway through.
• Transfer cakes to a wire rack. Allow the cakes to cool in the pans for about 10 minutes. Invert the cakes onto a wire rack. Peel off the wax or parchment paper. Allow cakes to cool completely before frosting.
• In a small bowl, whisk together the cocoa and 1/4 cup plus 2 tablespoons of warm water until the cocoa is dissolved. Set aside.
• In a large bowl, using an electric mixer, beat the butter, powdered sugar, salt, and vanilla together on medium speed until the mixture is pale and fluffy. Gradually beat in the melted chocolate, followed by the cocoa. Beat until well combined.
• Allow the frosting to stand for 30 minutes before using.
• Using a serrated knife or cake leveler, trim the tops of the cakes to level them if desired.
• Frost the cake and serve. Note: I don't recommend refrigerating this cake if you're using this frosting recipe. The frosting becomes very firm when chilled.

YELLOW CAKE LIGHT

Steps:

• Preheat oven to 350°F.
• Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside.
• Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes).
• Add eggs, one at a time, beating well after each addition.
• Mix flour, baking powder and salt together (large glass mixing cup worked well).
• Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Divide the thick batter into the 2 prepared pans, spreading as evenly as possible.
• Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks.
• Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.

FLUFFY YELLOW LAYER CAKE

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.

YELLOW CAKE WITH AMERICAN BUTTERCREAM

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.

MOIST YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

HEAVENLY LIGHT YELLOW CAKE

Steps:

• Preheat oven to 325 degrees.
• Place all the cake ingredients in a bowl and mix until well blended.
• Spray a 9 X 13 cake pan with cooking spray.
• Pour cake mixture into the cake pan.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cake cool completely.
• In a bowl, mix all the frosting ingredients until just combined, do not over mix.
• Spread frosting mixture over cooled cake.
• Refrigerate remaining cake.

LIGHT (OR YELLOW) FRUITCAKE

Steps:

• Heat oven to 275°F.
• Line 2 9x5x3 inch loaf pans with foil, and grease.
• Put all ingredients (except fruits and nuts) in a large mixer bowl.
• Mix for 1/2 minute on low speed, scraping bowl constantly.
• Beat for 3 minutes on high speed, scraping bowl occasionally.
• Stir in fruits and nuts.
• Spread mixture evenly in pans.
• Bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
• If cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
• Remove from pans and cool on racks.
• When cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.

YUMMY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour 2 - 8 inch round pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the egg yolks one at a time, then stir in the vanilla.
• Beat in 1/3 of the flour mixture, then 1/2 the milk, then 1/2 the remaining flour mixture, then the rest of the milk, and then finally the rest of the flour mixture. Mix until thoroughly combined but do not overmix. Overmixing can cause the gluten in the flour to overdevelop leading to a cake that rises too high and overflows the pan. If that does happen you can just trim away the edge though.
• Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Do not overbake.
• Cool 15 minutes before turning out onto cooling racks.