Nickeys Simple Yellow Cake Recipes

YELLOW CAKE MADE FROM SCRATCH

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.

EASY ONE BOWL YELLOW CAKE

Steps:

• Preheat oven to 350° F.
• Grease an 8 or 9-inch round cake pan.
• With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
• On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute.
• Pour into pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. I like to frost it with my 2-minute chocolate frosting.

NICKEY'S SIMPLE YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 13x9 inch pan.
• In a small bowl, sift together flour, baking powder, pudding mix and salt. Set aside.
• In a large bowl, cream butter, shortening, and sugar until light and fluffy.
• Beat in eggs, one at a time; then add vanilla.
• Slowly beat in the flour and the milk (Start with 1/3 of the flour mix, then 1/2 the milk, another 1/3 of the flour mix, the remaining milk, then the rest of the flour mix. Thoroughly combine without overmixing.
• Bake in 350 degree F for 30-35 minutes, or until toothpick inserted in center comes out clean.
• Cool for 10-15 minutes before removing to place on cooling rack.
• GLAZE: Beat the butter and shortening together, in a large bowl. Add the vanilla. Slowly add the cream until you get the desired consistency. Get a different 'look' by using food coloring :) Drizzle on cake.

NICKEY'S PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 13x9 pan with cooking spray. Then melt the butter in the pan (in oven) while preheating (watch that you don't burn the butter.).
• Remove pan from oven then sprinkle brown sugar evenly over butter in pan.
• Evenly arrange pineapple slices in the sugar. Then place the cherries in the center of and pecans between the pineapple slices. I don't cut my cherries but it's okay to -- I think they go flat side down if you do but I don't think it matters as long as they're all done the same way.
• In a large bowl, combine the rest of ingredients, pineapple juice/water mixture, oil, pudding and eggs at low speed until moistened, then 2 minutes at medium. Carefully pour over fruit and nuts.
• Bake for 40-45 minutes, or until a toothpick comes out clean. Immediately invert onto serving platter, pineapple side up.
• If you make the mistake of adding pudding to a mix with pudding already in it (I did!), you will need more bake time. My toothpick came out clean at 45 minutes but was still mushy in the center of the cake when I turned it over. -- I returned the cake (it was right side up by then) to the oven and baked it for another 10 minutes -- watch that you don't burn the pineapples :).

CLASSIC YELLOW CAKE RECIPE BY TASTY

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!