Yellow Cake Food

OLD-FASHIONED YELLOW CAKE

Steps:

• In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.

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.

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.

CLASSIC YELLOW CAKE BATTER

Steps:

• Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
• Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
• In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
• Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.

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)

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.

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.

MOIST YELLOW CAKE

Steps:

• 1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
• 2. In a medium bowl, sift together the flour, baking powder, and salt.
• 3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
• **4.**Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
• 5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
• 6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
• **7.**Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

DAIRY-FREE CLASSIC YELLOW CAKE

Steps:

• Gather the ingredients. Preheat the oven to 325 F.
• Grease and flour (with dairy-free margarine) two 8-inch round cake pans or line with greased parchment rounds. Set aside.
• In a medium mixing bowl, sift together the flour, baking powder , and salt. Set aside.
• In a large mixing bowl, use an electric hand mixer or stand mixer to beat together the soy margarine and sugar until fluffy, about 4 minutes.
• Add the vanilla, beating until well combined.
• Add the eggs, one at a time, beating well between additions.
• Add 1/3 of the flour mixture to the margarine mixture and beat. Add 1/3 cup of the almond milk and beat. Continue adding the remaining ingredients in two more alternating additions, beating well before adding the next. Mix until just combined.
• Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, frost with dairy-free frosting of your choice and serve, either as two single-layer cakes or one layer cake.

EASY YELLOW CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
• In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
• Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
• Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
• Place pan on a wire rack and allow cake to cool. After cake has cool completely, make the buttercream.
• To a stand-mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, vanilla, optional salt, confectioners' sugar, and beat on low speed for about 1 minute so you don't spray sugar everywhere. After sugar has incorporated some, increase to medium-high speed and continue to beat until very smooth and fluffy, about 3 minutes.
• Turn all but 1/3 cup frosting out onto cake and spread evenly with a spatula or offset knife to create an even, smooth flat layer of white frosting; set cake aside.
• To the remaining 1/3 cup frosting in the mixing bowl, I added 2 drops red food coloring, beat momentarily to incorporate, and added the pink frosting on top of the white to create a two-toned layer of frosting. However, for ease you can tint all of the frosting pink.

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.

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.

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

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.

YELLOW ANGEL FOOD CAKE

Steps:

• Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured.
• Boil the sugar and water until it reaches the thread stage, 230 - 234 degrees F (110 - 112 degrees C). Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool.

YELLOW BIRTHDAY CAKE

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.

YELLOW CAKE

Steps:

• Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan (not dark) or 2 (8- or 9-inch) round pans.
• Sift together flour, baking powder, and salt into a bowl.
• Beat butter and sugar with an electric mixer (fitted with paddle if using a standing mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Mix in flour mixture in 4 batches alternately with milk at low speed, beginning and ending with flour mixture. Mix until batter is just smooth, then spread evenly in pan.
• Bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, 20 to 25 minutes (cake will be pale in color, not golden brown like a cake-mix cake). Cool 5 minutes in pan, then invert onto a rack and cool completely.

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.