Classic Yellow Cake Recipe By Tasty

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CLASSIC YELLOW CAKE RECIPE BY TASTY

Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!

Provided by Betsy Carter

Categories     Desserts

Time 55m

Yield 16 servings

Number Of Ingredients 17



Classic Yellow Cake Recipe by Tasty image

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!

Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams

1 stick unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ¼ cups buttermilk
1 ½ sticks unsalted butter, room temperature
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
3 ½ cups powdered sugar
⅓ cup whole milk, plus 1 tablespoon
1 teaspoon vanilla extract
rainbow sprinkle, for decorating

CLASSIC YELLOW CAKE

Ever whanted a classic yellow cake recipe thats moist, delicious, and tender? Your search ends here. This is an easy yet sophisticated cake that goes great with Rich Chocolate Frosting. I suggest you use cake four but you may use all-purpose flour if you must. I made it up and tried it and It was wonderful.

Provided by bakingfanatic

Categories     Dessert

Time 35m

Yield 2 9-inch cakes, 6-8 serving(s)

Number Of Ingredients 8



Classic Yellow Cake image

Steps:

  • Preheat oven to 350°F Grease and flour 2 9-inch round cake pans. Set aside.
  • Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine.
  • Add oil, milk, eggs, and vanilla. Beat on low speed until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionaly.
  • Pour batter Into prepared pans and if necessary spread evenly. Bake at 25-30 minutes or until golden brown and toothpick inserted comes out clean.
  • Cool in pan 10 minutes. Then turn onto wire rack to cool completely.

3 cups cake flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup cooking oil
1 1/2 cups milk
4 eggs
1 tablespoon vanilla

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

CLASSIC YELLOW CAKE BATTER

Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of batter. For the Pineapple Buckle, halve the recipe -- leftover batter would deflate if stored.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 15m

Yield Makes 8 cups

Number Of Ingredients 8



Classic Yellow Cake Batter image

Steps:

  • Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
  • Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
  • In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
  • Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.

1 cup (2 sticks) unsalted butter
1 3/4 cups sugar
4 large eggs plus 2 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake flour (spooned and leveled)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups buttermilk

OLD-FASHIONED YELLOW CAKE

This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 13



Old-Fashioned Yellow Cake image

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.

Nutrition Facts :

1/3 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
PENUCHE FROSTING:
2 tablespoons butter, cubed
1/4 cup packed brown sugar
3 tablespoons 2% milk
1/2 cup confectioners' sugar

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

YELLOW CAKE MADE FROM SCRATCH

Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire.

Provided by Foxy

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 24

Number Of Ingredients 8



Yellow Cake Made from Scratch image

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.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 21.2 g, Cholesterol 24.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 181.1 mg, Sugar 13.1 g

2 cups all-purpose flour
1 ½ cups white sugar
½ cup shortening
1 cup milk
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs

CLASSIC CHOCOLATE CAKE RECIPE BY TASTY

It's a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!

Provided by Betsy Carter

Categories     Desserts

Time 1h30m

Yield 8 servings

Number Of Ingredients 17



Classic Chocolate Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
  • In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
  • Add the eggs, 1 at a time, and beat until fully incorporated.
  • Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
  • Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
  • Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
  • Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 620 calories, Carbohydrate 114 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, Sugar 71 grams

nonstick cooking spray, for greasing
2 cups all purpose flour
1 cup cocoa powder
1 teaspoon kosher salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups sour cream
2 sticks unsalted butter, room temperature
1 ½ cups sour cream
2 teaspoons vanilla extract
1 pinch kosher salt
2 ¼ cups powdered sugar
⅔ cup cocoa powder

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