FOUR EGG YELLOW CAKE
This is our favorite yellow cake recipe. I usually don't get to put any icing on before it is gone.
Provided by Carolyn
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 9 x 13 inch pan.
- Cream together shortening and sugar. Beat in eggs and vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
- Bake for 45 minutes, or until cake tests done. Cool.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 28.7 g, Cholesterol 32.4 mg, Fat 9.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 177.1 mg, Sugar 17.6 g
CLASSIC YELLOW CAKE
Ever whanted a classic yellow cake recipe thats moist, delicious, and tender? Your search ends here. This is an easy yet sophisticated cake that goes great with Rich Chocolate Frosting. I suggest you use cake four but you may use all-purpose flour if you must. I made it up and tried it and It was wonderful.
Provided by bakingfanatic
Categories Dessert
Time 35m
Yield 2 9-inch cakes, 6-8 serving(s)
Number Of Ingredients 8
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.
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 :
LIGHT AND FLUFFY YELLOW CAKE
Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
- Divide batter between pans. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
- Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.
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