Basic Yellow Cake Recipes

Steps:

• Preheat oven to 350°F Grease and flour 2 9-inch cake pans.
• In bowl, combine flour, baking powder, and salt with a wire whisk.
• Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
• Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
• Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
• For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
• Sift flour, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture alternately with milk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in preheated oven for 40to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350°F.
• Sift flour, baking powder, baking soda and set aside.
• Cream together the sugar and margarine.
• Beat in vanilla and eggs, one at a time.
• Alternately add dry ingredients and buttermilk until well blended.
• Spread batter evenly into greased and floured cake pans.
• Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
• Cool 10 minutes in pans before removing to wire rack.
• Cool completely and frost or fill as desired.
• Cake can also be baked in a 13 x 9 inch or Bundt pan.
• For orange marble cake: reserve 1 cup of the batter add to it 2 to 3 squares melted and cooled semi-sweet chocolate, add orange zest to remaining yellow batter and swirl chocolate batter through orange batter for marbled effect.

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.

Steps:

• In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.

Steps:

• Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
• Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
• Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
• Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
• Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
• Decorate the top with rainbow sprinkles, if desired.
• Remove the parchment paper. Slice and serve.
• Enjoy!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together the flour, sugar and baking powder. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well and pour into prepared pans.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.

Steps:

• Preheat oven to 350 degrees F. Grease and flour Bundt cake pan.
• Cream butter, sugar, eggs and vanilla extract until well combined.
• Sift flour, baking powder and salt. Add to butter mixture alternately w/ whipping cream; beat until smoothe after each addition.
• Bake in prepared baking dish 40 minutes or until a fork or tooth pick tests clean. Cool in pan, on wire rack for ten minutes. Remove from pan and cool completely on cooling rack.

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.

Steps:

• Preheat oven to 350°.
• Cut wax paper to fit the bottom of a 9 x 1 1/2-inch round pan. Spray the pan with cooking spray, place the wax paper in the pan and spray the paper.
• In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
• Combine milk with vegetable oil and stir thoroughly.
• 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 the prepared pan.
• 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.

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.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch cake pan.
• Combine the buttermilk and vanilla in a medium bowl. Combine the flour, the sugar, baking powder, and salt in the bowl of a stand mixer. Beat with the paddle attachment on low speed until well mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.
• Add the eggs one at a time, beating well after each addition and scraping the bowl occasionally. While beating, add the buttermilk mixture in a slow, steady stream. Beat just until smooth. Pour the batter into the prepared pan and spread evenly.
• Bake until a tester inserted in the center comes out clean, about 25 minutes.
• Let cool completely in the pan on a wire rack. Pour as much caramel as desired over the cake.
• Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
• Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
• Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.

Steps:

• Preheat oven to 350°F
• Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
• Sift together flour, baking powder and salt; set aside.
• Cream sugar and butter together until light.
• Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.
• Spread batter evenly in prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool layers in pans on wire racks 10 minutes.
• Remove from pans; cool completely.
• Fill and frost as desired.