Kits Yellow Cake Recipes

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:

• 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.

Steps:

• Heat oven to 350*.
• Mix dry ingredients in lg bowl.
• Add shortening, milk and vanilla.
• Beat on med for 2 minutes.
• Add eggs and beat for 30 seconds more.
• Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.

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:

• 1. Preheat oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
• 2. Whisk flour, baking powder, and salt together in a medium bowl.
• 3. For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes. Beat in butter and vanilla. Gradually pour in butter and then vanilla. Reduce speed to and mix in half of dry ingredients. Beat in milk. Add remaining dry ingredients and beat to combine. Do not over mix.
• 4. Pour about 1/3 cup batter into each cup in muffin tin. Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes. Cool on a rack. in tin, for 10 minutes, Release cupcake and cool completely.
• 5. For icing: Place chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water. Stir chocolate occasionally until melted and smooth.
• 6. Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy. Pipe icing onto cupcakes using a large star tip. Top with sprinkles. Serve.

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.