Yellow Cake Moist From Scratch 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.

MOIST YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

YELLOW LAYER CAKE

Steps:

• Preheat oven to 350°. 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. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.

LIGHT AND FLUFFY YELLOW CAKE

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.

YELLOW CAKE, MOIST FROM SCRATCH

Steps:

• preheat oven 325, place oven rack to your 3 level.
• Collar (i do 2in above pan) and line your pans with parchment.
• whisk together cake flour, Jello dry pudding mix, baking soda. set aside.
• mix warm water and non dair creamer. whisk until creamer fully incorporated. set aside.
• Beat High Ratio Shortening on level 2-4 in your mixer for 2-3 minute.
• incorporate sugar, beat on level 2 for 3-5 minute will become pasty, scrape down the bowl.
• add extracts, one at a time. beat on level 2 for 3 minute scrape down the bowl half way through.
• increase speed to level 4 for 2-3 minute set back speed to level 2.
• add eggs, one at a time. make sure the egg is fully incorporated and the bowl has been scraped down before adding next egg.
• add flour mix and creamer mix in 3 parts. make sure the flour/creamer is fully incorporated and the bowl has been scraped down before you add the next part.
• place in two 9" rounds. be sure to collar (at least 2in. above pan) and line the bottom of your pan.
• bake for 30-45 minute.

MOIST MOIST YELLOW CAKE

Steps:

• Heat the oven to 350°F Coat 9x13 pan with butter and flour, and tap out any excess flour. Set aside.
• Combine flour, baking powder, salt, and baking soda in a small bowl and whisk break up any lumps. Set aside.
• Place butter in the bowl and mix on medium-high speed until fluffy and light in color, about 3 minutes. Add sugar and vanilla, and continue to beat another 5 minutes. Add yolks one at a time, letting each incorporate fully before adding the next. Scrape down the sides of the bowl.
• Add whole eggs in the same manner, allowing 1 minute between additions. Scrape down the sides of the bowl and the paddle.
• Add 1/2 of the flour mixture, and turn the mixer to low speed, mixing until the flour is just incorporated. Add 1/2 of the milk, and mix until just incorporated. Continue with remaining flour mixture and milk, until all ingredients are incorporated and smooth.
• Pour in prepared pan and bake until cake edges slightly pull away from the pan and a cake tester inserted in the center comes out dry with just a few crumbs, about 35 to 40 minutes.
• Remove the pan from the oven and let cool on a wire rack, about 10 to 15 minutes. Run a knife around the perimeter of cake, and turn out onto the rack to cool completely (at least 1 1/2 hours) before frosting.

YELLOW CAKE

Steps:

• Whisk together the flour, sugar, baking powder, baking soda, and salt. Store in an airtight container or jar until ready to use.
• When ready to bake, preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside.
• Add all dry ingredients to a large bowl. Add the buttermilk, milk, oil, vanilla, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer until fully combined. Separate the batter evenly into the two cake pans and bake for 30-35 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
• Frost with your desired frosting. I used my delicious chocolate cream cheese frosting and it is to DIE for when paired with this yellow cake!