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
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
PERFECT YELLOW CAKE
This is the recipe that I use for a basic easy cake. It's from Better Homes Cook book and I don't want to lose it so I am posting it here. This is the cake that started me baking from scratch and not using boxed mixes from the store. If you use all of the sugar then it's still real good without icing. I usually just use 1 1/2 cups of sugar and it works just fine.
Provided by Troy38
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes In a medium bowl stir together flour, baking powder and salt: set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is inches.
- Add eggs 1 at a time beating after each egg for one minute.
- Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
- Bake at 375°F oven for 20 to 25 minutes for 9 inch pans 30 to 35 minutes for 8 inch pans, 25 to 30 minutes for 13x9x2 inch pan.
- Use your toothpick to check if it comes out clean.
Nutrition Facts : Calories 345.5, Fat 13.9, SaturatedFat 8.3, Cholesterol 80.6, Sodium 304.9, Carbohydrate 50.6, Fiber 0.7, Sugar 29.3, Protein 5.2
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