Best Yellow Fluffy Layer Cake By Freda Recipes

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FLUFFY YELLOW LAYER CAKE



Fluffy Yellow Layer Cake image

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

2 1/2 cups cake flour, plus extra for dusting pans
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 3/4 cups sugar (12 1/4 ounces)
10 tablespoons butter, melted unsalted (1 1/4 sticks)
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature

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 CLASSIC YELLOW CAKE



Fluffy Classic Yellow Cake image

Learn how to make the best fluffy yellow cake. Follow this easy step-by-step tutorial to make this classic yellow cake that is a master recipe for layer cakes, sheet cakes, or cupcakes!

Provided by Bettie

Categories     All Recipes

Time 45m

Number Of Ingredients 12

2 1/2 cups (280 gr) cake flour (*see substitution)
1 tsp (4 gr) baking powder
1/4 tsp (2 gr) baking soda
3/4 tsp (3.6 gr) Morton kosher salt or table salt (use 1 1/2 tsp if using Diamond kosher)
1 1/2 cups (294 gr) granulated sugar
1/2 cup (112 gr) unsalted butter, melted and cooled slightly
1/3 cup (79 ml) vegetable, canola, or avocado oil
1 cup (237 ml) buttermilk, room temperature (*see note for substitute)
2 tsp vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature
1/4 cup (50 gr) granulated sugar

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.

Nutrition Facts : Calories 281 calories

ULTIMATE BASIC BIRTHDAY YELLOW CAKE (3 - LAYER)



Ultimate Basic Birthday Yellow Cake (3 - Layer) image

Originally from the post of BettyR at cheftalk.com (FINALLY!!!!!! That perfect homemade yellow cake). I posted here for safe keeping and checking on nutritional values. This recipe makes a 3-layer cake (9x1 1/2 inch pans). I also scaled down the recipe for a cake using only 1 egg.

Provided by Second2None

Categories     Dessert

Time 50m

Yield 1 3-layer cake, 12 serving(s)

Number Of Ingredients 9

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
4 teaspoons vegetable oil
1/2 cup butter, softened
1 tablespoon vanilla extract
3 large eggs

Steps:

  • Preheat oven to 350°.
  • Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
  • In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
  • Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (I did the math and figured out it is 1-1/4 cups milk + 4 teaspoons vegetable oil).
  • Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
  • Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
  • Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
  • Frost as desired.

Nutrition Facts : Calories 301.1, Fat 11.5, SaturatedFat 6.1, Cholesterol 70.4, Sodium 398.2, Carbohydrate 44.6, Fiber 0.6, Sugar 25.2, Protein 4.9

LAYERED YELLOW CAKE WITH CHOCOLATE BUTTERCREAM



Layered Yellow Cake with Chocolate Buttercream image

This yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 14

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups butter, softened
4 cups confectioners' sugar, sifted
1/2 cup Dutch-processed cocoa, sifted
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/3 cup 2% milk

Steps:

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes., Spread buttercream between layers and over top and sides of cake.

Nutrition Facts : Calories 593 calories, Fat 33g fat (21g saturated fat), Cholesterol 107mg cholesterol, Sodium 432mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 4g fiber), Protein 5g protein.

YELLOW FLUFFY LAYER CAKE BY FREDA



Yellow Fluffy Layer Cake By Freda image

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

MY LIGHT AND FLUFFY YELLOW CAKE: FOLLOW DIRECTIONS EXACTLY
2 1/2 C cake flour, ( do not use all purpose will not be as fluffy)
1 1/4 tsp baking pdr
1/4 tsp soda
3/4 tsp salt
1 3/4 C sugar ( 12 1/4 oz)
1 1/4 stks butter (10 tbs) melted and cooled slightly
1 C buttermilk, @ room temp
3 TBS veg. oil
2 Tsp vanilla extract
6 Lg egg yolks, @ room temp
3 Large eggs whites, @ room temp
MUST FOLLW DIRECTIONS EXACTLY FOR RESULTS TO BE LIGHT AND FLUFFY

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!

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