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
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
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
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.
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
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.
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
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.
3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING
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.
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
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
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
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 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
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.
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
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.
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
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
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
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.
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.
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