3 Layer Moist Yellow Cake Recipes

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ULTIMATE BASIC BIRTHDAY YELLOW CAKE (3 - LAYER)

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



Ultimate Basic Birthday Yellow Cake (3 - Layer) image

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

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

YELLOW CAKE WITH AMERICAN BUTTERCREAM

This is a dense, sturdy cake, making it ideal for special cake projects that involve sculpting.

Provided by Duff Goldman

Categories     dessert

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 13



Yellow Cake with American Buttercream image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
  • Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  • Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
  • For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed.
  • Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.

1 stick (8 tablespoons) plus 3 tablespoons butter, at room temperature, plus more for greasing
3 cups cake flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 1/4 cups whole milk
4 sticks (2 cups) butter, at room temperature
2 teaspoons vanilla extract
Pinch salt
5 to 6 cups sifted confectioners' sugar
1/4 cup milk or cream, plus more if needed

ULTIMATE BASIC BIRTHDAY YELLOW CAKE (3 - LAYER)

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



Ultimate Basic Birthday Yellow Cake (3 - Layer) image

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.

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

HOMEMADE YELLOW CAKE MIX

We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.

Provided by Food Network Kitchen

Time 1h35m

Yield 9-inch layer cake

Number Of Ingredients 9



Homemade Yellow Cake Mix image

Steps:

  • For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
  • To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
  • Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
  • For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.

2 1/2 cups all-purpose flour
2 1/4 cups sugar
1/3 cup instant nonfat dry milk, such as Carnation
2 teaspoons baking powder
1 teaspoon fine salt
Nonstick cooking spray
3/4 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING

Provided by Anne Burrell

Categories     dessert

Time 1h55m

Yield 4 servings

Number Of Ingredients 15



3-Layer Sour Cream Cake with Cream Cheese Frosting image

Steps:

  • For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
  • Combine the flour, baking powder and salt in a large bowl. Reserve.
  • Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
  • Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
  • For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.

Nonstick cooking spray, for greasing the pans
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced

MOIST YELLOW CAKE

This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!

Provided by Isaiah

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 50m

Yield 24

Number Of Ingredients 8



Moist Yellow Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g

1 cup butter
2 ½ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
2 ½ cups buttermilk
3 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
2 ½ teaspoons baking soda

LAYERED YELLOW CAKE WITH CHOCOLATE BUTTERCREAM

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



Layered Yellow Cake with Chocolate Buttercream image

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.

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

YELLOW LAYER CAKE

This recipe is the basis for many of the layer cake . By beating the egg whites separately, then folding them into the batter, you get a very light and flavorful cake Yellow cake batter used for making a layered caked. good consistency for birthday cake, wedding cakes, shower cakes..moist yet thick enough to put on top of each other for a Tiered effect.

Provided by recipeZarr Addict

Categories     Dessert

Time 1h30m

Yield 2 Nine inch cakes ( or 1 Ten inch cake thats 3 inchs, 8-10 serving(s)

Number Of Ingredients 8



Yellow Layer Cake image

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Grease and flour or line two 9-inch round cake pans ( or 1 10-inch round 3-inch deep) with parchment paper. Set aside.
  • 3. In an electric mixer with wire whisk attachment, beat egg whites until soft peaks. Set aside.
  • 4. In an electric mixer on medium speed, cream the butter. Gradually add sugar and beat until light in color. Add vanilla. Add egg yolks, one at a time, beating well after adding each one.
  • 5. In another bowl, combine flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Mix until batter is smooth.
  • 6. Carefully fold the egg whites into the flour mixture.
  • 7. Pour batter into prepared pans. Bake 25-30 mins (55-60 if using 10-inch pan) or until a tester comes out with a fine crumb. Remove pans from oven and place on a wire cooling rack. Cool cakes in pans for 5-10 minutes. Carefully remove cakes from the pans & continue to cool on wire racks. Remove and discard parchment paper before decorating.
  • 8. When cool, frost as desired or wrap in foil then plastic wrap for up to two months.
  • YIELD: TWO 9-INCH ROUND LAYERS OR ONE 10-INCH 3-INCH DEEP ROUND LAYER OR 24 CUPCAKES.
  • SUBSTITUTIONS:.
  • Cake Flour Substitute: 2 ½ Cups All-Purpose Flour minus 5 Tablespoons, and Sifted [2 ½ C - 5 TBSP].
  • Butter Substitutes: 1 Cup Shortening Plus 2 Tablespoons Water [1 C + 2 TBSP].
  • OR 1 Cup Applesauce or Fruit Puree.
  • OR ¾ Cup Olive or Vegetable Oil.

4 eggs, separated
1 cup butter, SOFTENED or 1 cup margarine
2 cups sugar
1 teaspoon extract (vanilla, lemon, almond, rum etc.)
2 1/2 cups cake flour or 2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk

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



Yellow Layer Cake image

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.

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs
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
2-1/2 cups frosting of your choice

BAKERY THREE LAYER CAKE

This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 3 layer cakes

Number Of Ingredients 11



Bakery Three Layer Cake image

Steps:

  • Set oven to 325 degrees.
  • Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
  • In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
  • In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
  • Add in egg yolks, almond extract and vanilla; beat until well combined.
  • Add in the buttermilk mixture alternately with the flour into the creamed mixture.
  • In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
  • Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
  • Divide the batter between the three pans.
  • Bake for 25-30 minutes or until cakes test done.
  • Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

Nutrition Facts : Calories 1844.8, Fat 108.2, SaturatedFat 35.2, Cholesterol 336.3, Sodium 808, Carbohydrate 202.3, Fiber 2.2, Sugar 138.2, Protein 19.7

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup shortening (room temperature)
4 egg yolks
1/2 teaspoon almond extract
2 teaspoons vanilla
2 cups all-purpose flour
4 egg whites (room temperature)

BASIC YELLOW CAKE

It's super tall, super moist, and altogether irresistible. Buttermilk and vegetable oil are the MVP ingredients in our delicious yellow cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 12



Basic Yellow Cake image

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut two 9-inch rounds of parchment paper to line the bottoms of two 9-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings. Dust pans with flour, tapping out excess. Set aside.
  • Sift together flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return bowl to mixer; fit mixer with the paddle attachment. Add eggs, yolk, water, buttermilk, oil, and vanilla. Mix on low speed until mixture is smooth, about 3 minutes.
  • Divide batter evenly between prepared pans. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 42 minutes. Let cool in pans on wire racks 30 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
  • Trim tops of cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly cover top of one cake layer with 1 1/2 cups frosting; spread frosting so that it extends just beyond edges of cake.
  • Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.

Unsalted butter, for pans
4 1/4 cups unbleached all-purpose flour, plus more for dusting
3 1/3 cups sugar
3 1/2 teaspoons baking soda
1 3/4 teaspoons baking powder
1 3/4 teaspoons kosher salt
3 large eggs plus 1 large yolk
1 3/4 cups warm water
2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
Make-Ahead Chocolate Buttercream Frosting

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



Fluffy Yellow Layer Cake image

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.

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

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From insanelygoodrecipes.com


MOIST YELLOW CAKE | RESTAURANT HOSPITALITY
INGREDIENTS:3 cups cake flour (Soft as Silk brand gives best results) 1 Tbsp. baking powder tsp. salt 2 sticks (1 cup or lb.) unsalted butter 2 cups granulated sugar 5 large …
From restaurant-hospitality.com


CLASSIC YELLOW CAKE - DINNER, THEN DESSERT
HOW TO STORE YELLOW CAKE. Serve: Refrigerate Yellow Cake within two hours of frosting it. Unfrosted, the sheet cake can be at room temperature for up to 3 days if …
From dinnerthendessert.com


FLUFFY, MOIST HOMEMADE YELLOW CAKE RECIPE
Instructions. Preheat oven to 325. F. Grease and flour two 9-inch cake pans. Set aside. In a large bowl, cream together butter and sugar. Add in egg yolks and vanilla, mixing …
From divascancook.com


MOIST YELLOW LAYER CAKE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


FLUFFY YELLOW CAKE RECIPE | WILTON
1. Preheat oven to 350ºF. Prepare 2 9 in. round pans with vegetable pan spray. Click to mark this step as completed. 2. In medium bowl, stir together sifted flour, baking powder and salt. Click …
From wilton.com


HOW TO A MOIST YELLOW CAKE RECIPE - SOUTHERN FOOD AND FUN
Preheat oven to 350°. Step 2. Butter and flour 3 cake pans or one half-sheet pan (12x18). (You can use butter or cooking spray.) Get the Recipe! Get the Recipe! Step 3. In a large measuring …
From southernfoodandfun.com


YELLOW CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
First, preheat the oven to 325 degrees. Grease and flour three 8×2 inch round cake pans. I also like to place a piece of parchment in the bottom of each pan. Next, add the first five ingredients …
From mycakeschool.com


BASIC 1-2-3-4 YELLOW CAKE - DEEP SOUTH DISH
Instructions. Preheat oven to 350 degrees F. Butter and flour or spray two or three (9-inch) or a 9 x 13 x 2 inch pan with Baker's Joy non-stick spray. Set aside. In a mixer, cream …
From deepsouthdish.com


MOIST YELLOW LAYER CAKE RECIPE: OPTIMAL RESOLUTION LIST
The Best Yellow Cake Recipe, Homemade from Scratch trend www.rockrecipes.com. The Best Yellow Cake Recipe, Homemade from Scratch - a moist, delicious, beautifully textured cake, …
From recipeschoice.com


BEST YELLOW CAKE RECIPE - HANDLE THE HEAT
Place one cake layer on a cake turntable or cake stand. Spread about a third of the frosting in an even layer all over, pushing it out over the edge just slightly. Place the other …
From handletheheat.com


BEST YELLOW CAKE RECIPE {FROM-SCRATCH} | MEL'S KITCHEN CAFE
In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes …
From melskitchencafe.com


MOIST YELLOW VANILLA CAKE - SCIENTIFICALLY SWEET
Add salt and whisk to blend evenly. Combine whole eggs, yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 2 minutes. …
From scientificallysweet.com


EASY CAKE RECIPE WITH YELLOW CAKE MIX! - THE FIRST YEAR
Set aside. In a large mixing bowl combine the cake mix, flour, sugar, salt, eggs, vanilla extract, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 1-2 …
From thefirstyearblog.com


YELLOW CAKE {BEST RECIPE!} - TWO PEAS & THEIR POD
For the Cake: Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and spray …
From twopeasandtheirpod.com


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