BASIC YELLOW CAKE FROM WILTON
This is Wilton's recipe for yellow cake that can be stacked. "Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling." I often use this recipe for as a neutral cake that I drizzle juice over then layer with fruit or as a canvas for flavored fillings before decorating. Makes a good base for super sweet icings and fondant cakes. I add at least one extra egg if I will be making a stacked, wedding style cake for extra firmness to guarantee it doesn't fall when adding heavy fondant covering. Trust me that even though the cake may seem dense and firm, once stacked and towering it WILL fall apart without extra eggs.
Provided by Meri Beth
Categories Dessert
Time 30m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
- Sift together flour, baking powder and salt; set aside.
- Cream sugar and butter together until light.
- Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.
- Spread batter evenly in prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool layers in pans on wire racks 10 minutes.
- Remove from pans; cool completely.
- Fill and frost as desired.
Nutrition Facts : Calories 357.8, Fat 12.3, SaturatedFat 7.4, Cholesterol 65.9, Sodium 270.1, Carbohydrate 57.4, Fiber 0.6, Sugar 29.4, Protein 4.8
CLASSIC YELLOW CAKE RECIPE BY TASTY
Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!
Provided by Betsy Carter
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams
YELLOW CAKE MADE FROM SCRATCH
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
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
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