Perfect Yellow Cake Food

PERFECT YELLOW CAKE

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.

BEST YELLOW CAKE EVER

Steps:

• Preheat oven to 350 degrees.
• Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
• In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining 3/4 cup milk.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.

PERFECT YELLOW CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes In a medium bowl stir together 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. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is inches.
• Add eggs 1 at a time beating after each egg for one minute.
• Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
• Bake at 375°F oven for 20 to 25 minutes for 9 inch pans 30 to 35 minutes for 8 inch pans, 25 to 30 minutes for 13x9x2 inch pan.
• Use your toothpick to check if it comes out clean.

THE PERFECT YELLOW CUPCAKE

Steps:

• Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
• Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
• Make the Cupcakes: Preheat the oven to 350 degrees F.
• In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
• Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
• Tie the cake pull charms to the ends of the ribbons.
• Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.

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.

PERFECTED YELLOW CAKE

Steps:

• To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
• Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
• In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
• One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
• Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
• Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
• Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
• Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
• Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
• Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

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.

YELLOW CAKE MADE FROM SCRATCH

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.

BASIC YELLOW CAKE

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.

THE PERFECT MOIST YELLOW CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. NOTE: For cupcakes, this recipe makes 2 dozen cupcakes; fill the cupcake liners to half way only. (I speak from a messy experience) Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into three cake pans (or I use a mini-bundt pan or cupcakes are fine, too) Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake. Bake for 25 to 30 minutes (depending on your oven) until done. For cupcakes or mini bundts, baking time is between 12 to 18 minutes. Check for a light golden color and use a toothpick for doneness. If a few crumbs stick to the toothpick, it's baked. If the toothpick comes out with dough, bake for a few more minutes. Cool in pans for 5 to 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks. Once cooled, you are ready to assemble your cake. Tips for a moist layer cake: Here's a little trick to add moisture into your layers: Combine 1 cup of sugar and 2 cups of water. Bring to boil and boil for approximately 3 minutes. Let cool. Pour liquid into a spray bottle or pouring bottle. Cake assembly: Unwrap first layer and using a serrated knife, level off the top of your cake. Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful - don't add too much. Add a layer of frosting to your bottom layer. Repeat on second and third layers. Frost the sides.

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!