YELLOW LAYER CAKE
Instead of turning to a boxed cake mix, why not try your hand at this easy recipe for a basic yellow cake? You just can't beat the homemade goodness!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 576 calories, Fat 22g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 425mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
SCOTTLEY'S BASIC YELLOW CAKE
Very simple, but delicious cake. Can be used with most any kind of frosting.
Provided by Scottley
Categories Desserts Cakes Yellow Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Sift flour, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture alternately with milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in preheated oven for 40to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 395 calories, Carbohydrate 56.1 g, Cholesterol 73.8 mg, Fat 17 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 296.8 mg, Sugar 29.3 g
YELLOW LAYER CAKE 12 INCH
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"
Provided by Steve_G
Categories Dessert
Time 1h5m
Yield 1 12inch 2 layer cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
- In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 426.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 161.3, Sodium 307.9, Carbohydrate 62.3, Fiber 0.7, Sugar 29.4, Protein 5.8
LAYER CAKE (VANILLA)
A basic yellow layer cake recipe, suitable for birthday cakes, etc. This recipe makes two 9-inch layers or 2 dozen (standard sized) cupcakes (bake cupcakes 12 to 15 minutes until firm and golden).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 2 9-inch layers, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Butter and flour the sides of two 9-inch round cake pans.
- Line each pan bottom with a piece of parchment paper cut to fit pan.
- Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
- Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
- Add sugar and beat until blended.
- Add the eggs one at a time, mixing well after each egg.
- Beat in the vanilla extract.
- On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
- Beat just until blended.
- Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
- Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
- Remove cooled layers from pans, remove parchment from bottoms and frost as desired.
Nutrition Facts : Calories 640.4, Fat 26.8, SaturatedFat 16, Cholesterol 157.1, Sodium 334.8, Carbohydrate 92.2, Fiber 0.9, Sugar 51.8, Protein 8.6
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