Homemade Yellow Cake Recipes

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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

HOMEMADE YELLOW CAKE MIX



Homemade Yellow Cake Mix image

We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.

Provided by Food Network Kitchen

Time 1h35m

Yield 9-inch layer cake

Number Of Ingredients 9

2 1/2 cups all-purpose flour
2 1/4 cups sugar
1/3 cup instant nonfat dry milk, such as Carnation
2 teaspoons baking powder
1 teaspoon fine salt
Nonstick cooking spray
3/4 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

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.

HOMEMADE YELLOW CAKE



Homemade Yellow Cake image

This cakes tastes like your favorite boxed yellow cake mix-only way better. Don't forget to slather with frosting for a special treat!

Provided by Katherine Sacks

Categories     Cake     Dessert     Bake     Kid-Friendly     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12-15

Number Of Ingredients 6

1/3 cup vegetable oil, plus more for pan
All-purpose flour (for pan)
Homemade Yellow Cake Mix
3 large eggs
1/2 teaspoon vanilla extract
2 cups favorite frosting

Steps:

  • Preheat oven to 350°F. Grease and flour a 13x9" baking dish.
  • Using an electric mixer on medium speed, beat cake mix, eggs, vanilla, 1/3 cup oil, and 1 cup water in a large bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake cake until surface springs back to the touch and cake is set and golden brown, 25-30 minutes. Let cool completely, then turn out onto a platter before frosting.
  • Do Ahead
  • Cake can be made 3 days ahead; store at room temperature.

YELLOW BUTTER CAKE



Yellow Butter Cake image

This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt and finish with Mrs. Milman's Chocolate Frosting.Adapted from"Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-inch cake layers

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  • Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

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