Best Light And Fluffy Yellow Cake Recipes

FLUFFY CLASSIC YELLOW CAKE

Steps:

• Prep: Preheat the oven to 350 F (177 C). Prepare two 9" (22 cm) round cake pans by greasing them and then adding some flour and tapping it around the pan to coat. Tap the excess flour out of the pan. Measure out all of your ingredients for each section of the recipe and keep each grouping together to help with the workflow of the recipe
• MIX THE DRY INGREDIENTS: Sift the dry ingredients into a large bowl and then whisk together to combine. Set aside.
• MIX THE WET INGREDIENTS: In a separate medium bowl, whisk together all of the wet ingredients and set aside.
• MAKE THE MERINGUE: In the bowl of a stand mixer fit with the whisk attachment or with a hand mixer, beat the egg whites on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
• COMBINE THE COMPONENTS: Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula. Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter. Next add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
• Bake the cake at 350 F (177 C) for 20-23 minutes until the cake is set and a cake tester comes out with moist crumbs. Allow the cake to cool completely before frosting.
• Store uneaten cake covered in the refrigerator for up to 4 days.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Line two 9-inch cake pans with wax or parchment paper. Butter the paper and insides of the pans. Lightly flour the pans, tapping out excess flour. Set aside.
• In a medium-size bowl, whisk together the cake flour, salt, baking soda, and baking powder. Once whisked together, sift the dry ingredients into a separate bowl, to remove and small lumps in the cake flour.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar on medium-high speed, until very creamy and pale, at least 3 to 4 minutes. You want to beat it until the sugar starts to melt into the butter, and not feel so grainy. Add the egg yolks, one at a time, mixing well after each addition. Add the vanilla and mix, scraping down the sides of the bowl. Turn mixer to low speed and add 1/3 of the flour, 1/2 of the buttermilk, 1/3 of the flour, the second 1/2 of the buttermilk, and ending with the last 1/3 of the flour. Stop mixing when the flour is just almost incorporated. Do not overmix!!
• Add the egg whites to a medium bowl. Using a hand whisk, whisk the egg whites until they are soft peaks. Add about 1 cup of the cake batter to the egg whites. Using a spatula, gently fold the two together. Add the egg whites to the bowl of batter. Using a spatula, gently fold them in by running the spatula down the sides of the bowl, under the batter, and back up the sides of the bowl. Repeat until the batter is equally blended.
• Divide the batter equally between the cake pans. Using an offset spatula, smooth the top of the batter in each pan. Do not tap the pans on a counter to remove air bubbles, like you normally would in a regular cake. This will deflate the cake batter.
• Bake the cakes in the center of the oven until a toothpick inserted in the centers comes out clean, 30 to 35 minutes, rotating the pans halfway through.
• Transfer cakes to a wire rack. Allow the cakes to cool in the pans for about 10 minutes. Invert the cakes onto a wire rack. Peel off the wax or parchment paper. Allow cakes to cool completely before frosting.
• In a small bowl, whisk together the cocoa and 1/4 cup plus 2 tablespoons of warm water until the cocoa is dissolved. Set aside.
• In a large bowl, using an electric mixer, beat the butter, powdered sugar, salt, and vanilla together on medium speed until the mixture is pale and fluffy. Gradually beat in the melted chocolate, followed by the cocoa. Beat until well combined.
• Allow the frosting to stand for 30 minutes before using.
• Using a serrated knife or cake leveler, trim the tops of the cakes to level them if desired.
• Frost the cake and serve. Note: I don't recommend refrigerating this cake if you're using this frosting recipe. The frosting becomes very firm when chilled.

DAVID'S YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

FLUFFY YELLOW LAYER CAKE

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.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., 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. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

LIGHT AS AIR BANANA CAKE

Steps:

• Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan.
• Cream butter with sugar.
• Add yolks and beat.
• Add mashed bananas and pecans.
• Sift together flour and salt.
• Combine with creamed mixture alternately with milk.
• Fold in beaten whites.
• Add soda dissolved in water and then vanilla.
• Bake for 25 to 30 min.
• Cool and frost with Pecan Frosting or frosting of your choice.