YELLOW CAKE
Yellow Cake is an old fashioned cake made with a rich blend of butter, eggs, and buttermilk for a tender butter cake that's perfect for birthdays and everyday celebrations!
Provided by Rebecca Hubbell
Categories Dessert
Number Of Ingredients 12
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.
Nutrition Facts : Calories 386 kcal, Carbohydrate 48 g, Protein 6 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 92 mg, Sodium 286 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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.
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
THE BEST AND RICHEST POUND CAKE FROM A MIX
This quick and easy pound cake starts with a yellow cake mix and then adds some key ingredients to make it very rich tasting.
Provided by Marie
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°.
- Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
- Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
- Add the sugar and beat until creamy, 1 to 2 minutes longer.
- Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
- Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
- Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
- Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
- Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
- Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
- Allow the cake to cool completely, 20 minutes longer.
Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7
BUTTERY RICH YELLOW CAKE
This is a Martha Stewart recipe and produces a very rich dense butter cake. Because of the richness of it, I would use this more to serve with fruit and cream (like a pound cake) rather than a birthday layer cake.
Provided by greysangel
Categories Dessert
Time 52m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl.
- Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat.
- Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.
Nutrition Facts : Calories 415.2, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.2, Sodium 345.4, Carbohydrate 58.9, Fiber 0.8, Sugar 34.8, Protein 6.3
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.
MOIST YELLOW CAKE
This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!
Provided by Isaiah
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g
ALL-OCCASION DOWNY YELLOW BUTTER CAKE
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.
Provided by Rose Levy Beranbaum
Categories Mixer Dairy Egg Dessert Bake Vegetarian Kid-Friendly Mother's Day Wedding Father's Day Birthday Shower Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- 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 the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
- Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
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
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