HOMEMADE YELLOW CAKE MIX (SUBTITUTE 18.25OZ BETTY CROCKER BOX)
The recipe is originally from chickensintheroad.com. I posted here for safe keeping and measuring nutritional value. Thank you chickensintheroad for coming up with such a versatile and convenient recipe that can be mixed in no time. Have you ever read the label on store-bought cake mixes? They're packed with additives, preservatives, artificial coloring, oils, corn syrup, etc. Make up several batches of Homemade Yellow Cake Mix at a time, store in the pantry, and whip 'em out any time for a quick, easy cake with none of that stuff!
Provided by Second2None
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!
- To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix: Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).
- Or to make a basic yellow cake, use the following instructions.
- 1 recipe Homemade Yellow Cake Mix + 3/4 cup water + 1 teaspoons vanilla + 1/2 cup butter, softened + 3 eggs.
- Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary-test for doneness using a toothpick):.
- Baking Time : 8″ or 9″ cake rounds - 20-25 minutes / 13 x 9 pan - 35-40 minutes / cupcakes - 12-15 minutes / tube/bundt pan - 45-50 minutes.
- NOTE: If you don't like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk.
Nutrition Facts : Calories 286.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 1.5, Sodium 177.3, Carbohydrate 65.7, Fiber 0.8, Sugar 41.4, Protein 5.9
YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
- Sift together the flour, baking powder and salt in a large bowl and set aside.
- In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
- Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
- For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
- In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
- Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!
DIY HOMEMADE YELLOW CAKE MIX
Use in Recipe #488556 recipe. Found on Pennies on a Platter, Adapted from Mel's Kitchen Cafe, originally Cook's Country
Provided by Charlotte J
Categories Dessert
Time 10m
Yield 5 1/2 cup dry mix
Number Of Ingredients 8
Steps:
- Add all ingredients, except the butter, into a food processor.
- Process for 15 seconds, until combined.
- Add the butter and lightly fluff with a fork to coat with the flour mixture.
- Add vanilla, then pulse until the mixture is crumbly and fine.
- Use immediately in any recipe calling for yellow cake mix, or freeze immediately in a zipper bag for up to 2 months.
- NOTES:.
- If not using right away, transfer to a zipper bag and freeze immediately.
- If you allow the mixture to sit out too long, the butter will start melting and change the texture of the dry mix.
- If this does happen, freeze it for about 1 hour then throw it back in the food processor and pulse until it reaches the fine consistency.
Nutrition Facts : Calories 972.7, Fat 37.6, SaturatedFat 23.5, Cholesterol 100, Sodium 754.7, Carbohydrate 147.9, Fiber 1.7, Sugar 86.7, Protein 12
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.
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
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
SUPER-MOIST YELLOW CAKE WITH RICH CHOCOLATE FROSTING
This easy yellow cake recipe yields a cake that's remarkably fluffy and moist.
Provided by Genevieve Yam
Time 1h45m
Yield Makes two 9"-diameter cakes
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 350°. Butter two 9"-diameter cake pans and line each bottom with a parchment paper round; butter parchment. Using an electric mixer on low speed, mix 3 cups (345 g) cake flour, ¾ cup (150 g) granulated sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until combined, about 30 seconds.
- With the motor running, add ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces, then increase speed to medium and beat until butter is in small pieces and mixture looks sandy, about 3 minutes.
- Turn off mixer and add 4 large eggs, room temperature, 2 large egg yolks, room temperature, 1½ cups buttermilk, room temperature, and 1 Tbsp. vanilla extract. Beat on medium-high speed until pale yellow and fluffy, about 1 minute (be careful not to overmix batter). Divide batter between prepared pans and smooth tops with an offset spatula.
- Bake cakes until tops are golden and spring back when gently pressed, 30-35 minutes. Transfer pans to a wire rack and let cakes cool in pans 15 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto rack. Remove parchment and let cakes cool completely, about 1 hour.
- While the cakes are cooling, sift 4 cups (440 g) powdered sugar and 1½ cups (126 g) unsweetened Dutch-process cocoa powder into a medium bowl. Using an electric mixer with clean beaters (or paddle) on medium speed, beat 1½ cups (3 sticks) unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until creamy, about 4 minutes. Add half of dry ingredients and beat on low speed until incorporated. Add remaining dry ingredients and ¼ cup plus 2 Tbsp. buttermilk, room temperature, and beat until thoroughly combined. If frosting is too stiff, thin with more buttermilk (1-2 Tbsp.) until it reaches a spreadable consistency.
- Using a large serrated knife, slice domed tops from cakes. Place 1 layer on a large plate or cake stand and spread a thick layer of frosting on top with an offset spatula. Place second cake layer on top and generously frost top and sides of cake with remaining buttercream. Smooth sides and create decorative swoops and swirls on the top.
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