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.

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.

BASIC YELLOW CAKE

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut two 9-inch rounds of parchment paper to line the bottoms of two 9-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings. Dust pans with flour, tapping out excess. Set aside.
• Sift together flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return bowl to mixer; fit mixer with the paddle attachment. Add eggs, yolk, water, buttermilk, oil, and vanilla. Mix on low speed until mixture is smooth, about 3 minutes.
• Divide batter evenly between prepared pans. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 42 minutes. Let cool in pans on wire racks 30 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
• Trim tops of cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly cover top of one cake layer with 1 1/2 cups frosting; spread frosting so that it extends just beyond edges of cake.
• Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.

YELLOW CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., Cream butter and sugar until light and fluffy. Add vanilla and 1 egg at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.

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!

OLD-FASHIONED YELLOW CAKE

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.