Best Fluffy Yellow Layer Cake Recipes
FLUFFY YELLOW LAYER CAKE
I saw this on America's Test Kitchen. I have made several yellow cakes from recipezaar, and while most of them were good, none of them had that light and fluffy "box cake" texture without the boxed mix taste (ewwww). This is a wonderful cake. I won't post a pic of my cake, because I was practicing with a new cake decorating tool I bought and it looks a little funny! NOTE: I forgot to put "melted" after the butter.
Provided by SweetSueAl
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
- Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
- In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
- In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
- With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
- Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
- Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
- Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
- Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
FLUFFY YELLOW LAYER CAKE
It's easy to create a supremely fluffy layer cake with additives, but most cakes made entirely from natural ingredients are either unpleasantly dense or too fragile to support layers of frosting. We wanted a frosted yellow layer cake with an ethereal texture and the great flavor of real butter and eggs. Chiffon cakes are especially weightless, springy, and moist. But unlike butter cakes, they are too light to stand up to a serious slathering of frosting. We decided to blend the two types of cake. We adapted a chiffon technique (using a large quantity of whipped egg whites to get a high volume and light texture) to combine the ingredients from our butter cake recipe. This worked beautifully, creating a light, porous cake that was hefty enough to hold the frosting's weight. But the cake lacked moistness and some tenderness. To fix the problem, we used a combination of fats (butter plus vegetable oil), which kept the butter flavor intact while improving the moistness of the cake. For extra tenderness, we increased the sugar and substituted buttermilk for milk. The buttermilk not only introduced a new flavor dimension, but also allowed us to replace some of the baking powder with a little baking soda to ensure an even rise. As for the frosting, a fluffy chocolate frosting is the perfect partner to this cake. A hefty amount of cocoa powder combined with melted chocolate gave the frosting a deep chocolate flavor. A combination of confectioners' sugar and corn syrup made it smooth and glossy. To keep the frosting from separating and turning greasy, we moved it out of the stand mixer and into the food processor. The faster machine minimized any risk of overbeating, as it blended the ingredients quickly without melting the butter or incorporating too much air. The result is a thick, fluffy chocolate frosting that spreads like a dream.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
- In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
- Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
- Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
- For High-Altitude Baking
- Problem: Chemically leavened cakes sink in the center.
- Solutions: Use less baking powder and/or baking soda. Increase the oven temperature and decrease the baking time.
- Problem: Egg-leavened cakes sink in the center.
- Solutions: Underwhip the whites and/or whole eggs. Increase the oven temperature and decrease the baking time.
- Problem: Cakes are dry and cottony.
- Solution: Use less sugar and/or add an extra egg.
- Problem: Cakes are greasy.
- Solution: Add an extra tablespoon or two of flour.
- TECHNIQUE
- TURNING UP THE VOLUME
- HIGH
- The chief hallmark of a box-mix cake is a feather-light (and chemical-laden) crumb.
- HIGHER
- Our Fluffy Yellow Layer Cake has an even more ethereal texture-plus it tastes good, too.
- Makes two 9-inch cake layers
- Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.
YELLOW FLUFFY LAYER CAKE BY FREDA
I have had this recipe for about 4 years or So. I got this from a Cooks illistrated Mag. a few years ago. Its a very good Fluffy cake. Its a Basic yellow cake but Very Moist and Fluffy.
Provided by FREDA GABLE
Categories Other Snacks
Time 40m
Number Of Ingredients 13
Steps:
- 1. Bring all ingredients to ROOM temperature before starting Recipe. Non Stick Spray can be used for Greasing pans, Flour as usual. Adjust your Oven racks to Middle Position. Preheat Oven @ 350 degrees. Grease and Flour (2) 9" round pans, line with parchment paper. Grease paper rounds, dust pans with flour and knock off excess flour.
- 2. Whisk Flour Baking Pdr, Soda salt, and only 1 1/2 c Sugar together in large Bowl.
- 3. In 4 cup measuring cup whisk together well, Butter melted, Buttermilk, Oil, Vanilla, and Yolks.
- 4. in Your Clean Electric Mixer, Bowl with Whisk atachment ready, Beat your Egg Whites @ med. Speed until foamy, about 30 sec. With Mixer running gradually add the remaining 1/4 Cup of sugar; Continue to Beat until stiff peaks form, about 30-60 sec. transfer to bowl and set aside.
- 5. Add your Flour Mixture to your now Empty Mixing Bowl, with Whisk attachment and mixer running on low, gradually pour in the butter mixture, Mix until almost incorporated. ( a few Streaks of flour will remain visable) about 15 sec of mixing time. STOP THE MIXER. Scrape whisk and sides of Bowl. Turn mixer on to Med-low Speed, Beat 10-15 sec, till fully incorporated. . No More.
- 6. With Rubber Spatula, Stir 1/3 of the egg whites into the batter to Lighten, then add remaining whites folding gently into the batter, until no white streaks remain.
- 7. Divide Batter evenly between 2 pans. Lightly tap pans against the Counter 2-3 times to remove any large air Bubbles.
- 8. Bake Until Cake Layers Begin to Pull away from the sides of the pans, and toothpick int=serted into the center comes out clean, 20-22 minutes. Cook Cakes in pans, on wire rack, and peel off Parchment. Invert Cakes again to Cool Completely about 1 1/2 hrs. FROST WITH YOUR FAVORITE FROSTING and Enjoy. NOTE: This cake Shoud Be LIGHT and FLUFFy in testure If Directions are FOLLOWED EXACTLY!
FLUFFY YELLOW LAYER CAKE RECIPE - FOOD.COM
I saw this on America's Test Kitchen. I have made several yellow cakes from recipezaar, and while most of them were good, none of them had that light and fluffy box cake texture without the boxed mix taste (ewwww). This is a wonderful cake. I won't post a pic of my cake, because I was practicing with a new cake decorating tool I bought and it looks a little funny! NOTE: I forgot to put melted after the butter.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
- Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
- In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
- In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
- With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
- Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
- Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
- Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
- Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
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