OLD-FASHIONED YELLOW CAKE
This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
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
CLASSIC YELLOW CAKE RECIPE BY TASTY
Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!
Provided by Betsy Carter
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams
BASIC YELLOW CAKE
It's super tall, super moist, and altogether irresistible. Buttermilk and vegetable oil are the MVP ingredients in our delicious yellow cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 12
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.
QUICK YELLOW CAKE
Make and share this Quick Yellow Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*.
- Mix dry ingredients in lg bowl.
- Add shortening, milk and vanilla.
- Beat on med for 2 minutes.
- Add eggs and beat for 30 seconds more.
- Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.
PERFECT YELLOW CAKE
This is the recipe that I use for a basic easy cake. It's from Better Homes Cook book and I don't want to lose it so I am posting it here. This is the cake that started me baking from scratch and not using boxed mixes from the store. If you use all of the sugar then it's still real good without icing. I usually just use 1 1/2 cups of sugar and it works just fine.
Provided by Troy38
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 345.5, Fat 13.9, SaturatedFat 8.3, Cholesterol 80.6, Sodium 304.9, Carbohydrate 50.6, Fiber 0.7, Sugar 29.3, Protein 5.2
YELLOW SHEET CAKE
At casual Southern gatherings--book clubs and prayer meetings and such--ladies come toting sheet cakes. They're all nestled in their pans, usually Pyrex, and ready to have fat squares cut right out of them. They're the warmest welcome. Neither fussy nor fancy, but always yummy. This yellow vanilla cake tastes good enough to serve plain with tea, but you can pour caramel all over it too.
Provided by Carla Hall
Categories dessert
Time 5h
Yield One 9-by-13-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch cake pan.
- Combine the buttermilk and vanilla in a medium bowl. Combine the flour, the sugar, baking powder, and salt in the bowl of a stand mixer. Beat with the paddle attachment on low speed until well mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.
- Add the eggs one at a time, beating well after each addition and scraping the bowl occasionally. While beating, add the buttermilk mixture in a slow, steady stream. Beat just until smooth. Pour the batter into the prepared pan and spread evenly.
- Bake until a tester inserted in the center comes out clean, about 25 minutes.
- Let cool completely in the pan on a wire rack. Pour as much caramel as desired over the cake.
- Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
- Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
- Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.
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