Do Nothing Cake With Yellow Cake Mix Recipes

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.

DO NOTHING CAKE

Steps:

• Place first 6 ingredients in a bowl & mix until blended with spoon.
• Pour into 13x9 inch cake pan.
• Bake at 350°F 35-40 minutes.
• For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
• Remove from heat and add remaining ingredients.
• Pour over hot cake.

YELLOW CAKE RECIPE

Steps:

• Preheat the oven to 350º F. Grease two 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
• In a large mixing bowl combine the cake mix, flour, sugar, salt, eggs, vanilla extract, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 1-2 minutes.
• Evenly divide the batter between the 2 pans, with 3 & 1/3 cups of batter in each pan. If using bake even cake strips, secure them around the outside of the pans.
• Bake both pans on the same rack in the center of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven and size of pan you're using.
• Allow the cakes to cool for 20-30 minutes in the pans before removing them and allowing them to cool completely on a cooling rack.
• In a mixing bowl, beat the butter on high for 3 minutes.
• Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.
• Mix in 3 tbsp of heavy cream, vanilla extract and salt.
• Add in the additional powdered sugar (1-2 cups), mix on low. If the frosting is too thick, beat in an additional tablespoon of heavy cream.
• If needed, level the cooled cakes using a cake leveler or serrated knife. Spread a small amount of chocolate buttercream on the bottom of your cake plate / stand, this acts as "glue" to prevent the cake from moving. Place one cake layer over the frosting. Measure 3/4 to 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread the remaining frosting around the sides and top of the cake. I use about 1 cup of frosting on the top of the cake. Top with chocolate curls if desired.
• Slice and serve. Cover leftover cake tightly with plastic wrap and store on the counter for up to 3 days.