Best Yellow Cake From Scratch Recipes

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YELLOW CAKE FROM SCRATCH



Yellow Cake from Scratch image

This buttery scratch Yellow Cake recipe tastes SO good. It is soft, moist, and oh so delicious!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 15

3 cups (342g) cake flour
2 cups (400g) sugar
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
2 sticks (226g) unsalted butter, softened
4 large eggs
1 1/4 cup (299g) buttermilk - **if you do not have buttermilk see note below
1 Tablespoon (12g) vanilla extract
3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)
8 cups powdered sugar (icing sugar in UK) (920g) more if needed. ** For cupcakes, I like to use 7c. (805g) for a softer frosting
1 cup (82g) unsweeteded cocoa (not Dutch processed, measure then sift
3/4 (180g) milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like
2 teaspoons vanilla (12 grams)
1 teaspoon salt (6g) we like the finer grain of plain popcorn salt, to cut the sweetness

Steps:

  • Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan.
  • Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
  • Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
  • Add the eggs 1 at a time, mixing until blended.
  • Add the vanilla to the 1 1/4 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
  • Divide batter evenly between your three prepared (8 inch) pans.
  • Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans.
  • Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
  • Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
  • Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

YELLOW CAKE MADE FROM SCRATCH



Yellow Cake Made from Scratch image

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

2 cups all-purpose flour
1 ½ cups white sugar
½ cup shortening
1 cup milk
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs

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

YELLOW CUPCAKES



Yellow Cupcakes image

Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
Frosting of your choice

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

YELLOW CAKE



Yellow Cake image

A classic Yellow Cake recipe is something everyone should have in their arsenal. This old fashioned cake is made with a rich blend of butter, eggs, and buttermilk for a tender and butter cake that's perfect for birthdays and everyday celebrations!

Provided by Rebecca

Categories     Dessert

Time 1h50m

Number Of Ingredients 11

2 ¾ cups cake flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 ½ cups granulated sugar
⅓ cup vegetable oil
⅔ cup unsalted butter (room temperature)
1 tablespoon vanilla extract
2 large eggs (room temperature)
2 large egg yolks (room temperature)
1 ½ cups buttermilk (room temperature)

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.
  • In a medium bowl, sift together the flour, baking soda, baking powder, and salt. 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.
  • Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 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.

Nutrition Facts : Calories 385 kcal, Carbohydrate 48 g, Protein 6 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 90 mg, Sodium 286 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

PERFECTED YELLOW CAKE



Perfected Yellow Cake image

Provided by Mel

Categories     Cakes/Cupcakes

Time 43m

Number Of Ingredients 11

1 cup butter (softened to room temperature)
1 3/4 cups granulated sugar
2 teaspoons vanilla
3 large eggs (room temperature)
2 large egg yolks (room temperature)
2 1/4 cups cake flour (lightly measured, see note for high altitude adjustments)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda (see note)
1/2 teaspoon salt
1/2 cup milk (1% or above, room temperature)
1/2 cup sour cream (light or regular, room temperature)

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.

YELLOW CAKE



Yellow Cake image

For yellow cake success, follow this recipe closely and don't make any ingredient substitutions.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 18

2 and 1/2 cups (285g) cake flour (spoon & leveled)*
2 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature*
1 and 3/4 cups (350g) granulated sugar
4 large egg yolks, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature*
2 large egg whites, room temperature
1/8 teaspoon cream of tartar*
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: sprinkles

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.

GRANDMA'S MOIST CAKE



Grandma's Moist Cake image

This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.

Provided by Patricia Taylor

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 cup butter
2 cups white sugar
4 eggs
2 ½ cups self-rising flour
1 cup milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  • In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
  • Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g

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