BUTTERY RICH YELLOW CAKE
This is a Martha Stewart recipe and produces a very rich dense butter cake. Because of the richness of it, I would use this more to serve with fruit and cream (like a pound cake) rather than a birthday layer cake.
Provided by greysangel
Categories Dessert
Time 52m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl.
- Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat.
- Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.
Nutrition Facts : Calories 415.2, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.2, Sodium 345.4, Carbohydrate 58.9, Fiber 0.8, Sugar 34.8, Protein 6.3
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
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.
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.
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
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
ALL-OCCASION DOWNY YELLOW BUTTER CAKE
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.
Provided by Rose Levy Beranbaum
Categories Mixer Dairy Egg Dessert Bake Vegetarian Kid-Friendly Mother's Day Wedding Father's Day Birthday Shower Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
- Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
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
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 :
THE BEST AND RICHEST POUND CAKE FROM A MIX
This quick and easy pound cake starts with a yellow cake mix and then adds some key ingredients to make it very rich tasting.
Provided by Marie
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°.
- Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
- Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
- Add the sugar and beat until creamy, 1 to 2 minutes longer.
- Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
- Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
- Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
- Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
- Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
- Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
- Allow the cake to cool completely, 20 minutes longer.
Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7
BASIC YELLOW CAKE
Make and share this Basic Yellow Cake recipe from Food.com.
Provided by Jens Kitchen
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 367.5, Fat 14.4, SaturatedFat 8.4, Cholesterol 103.5, Sodium 376.3, Carbohydrate 53.3, Fiber 0.6, Sugar 25.3, Protein 6
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
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.
DAVID'S YELLOW CAKE
After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.
Provided by JDSIMON
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 44.2 g, Cholesterol 178.5 mg, Fat 18.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 277.9 mg, Sugar 25.9 g
MOIST YELLOW CAKE
This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!
Provided by Isaiah
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g
More about "rich yellow cake recipes"
YELLOW CAKE RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (39)Calories 386 per servingCategory Dessert
- Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside. You can also bake this as a sheet cake in a 9x13-inch pan, there is no need to line the sheet pan.
- In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.
THE BEST YELLOW CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
4.7/5 (99)Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
- Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
HOW TO MAKE BOX CAKE BETTER - FOOD NETWORK
From foodnetwork.com
Author By
SAVE ON RICH PRODUCTS YELLOW CAKE ORDER ONLINE DELIVERY ...
From giantfoodstores.com
MOIST BUTTERMILK YELLOW CAKE RECIPE - CDKITCHEN
From cdkitchen.com
EXPLORE OUR FULL PRODUCT CATALOG | RICH'S USA
From richsusa.com
YELLOW CAKE | BAKING PROCESSES | BAKERPEDIA
From bakerpedia.com
WHAT'S THE DIFFERENCE BETWEEN VANILLA, WHITE, AND YELLOW CAKE?
From myrecipes.com
BEST YELLOW CAKE RECIPE - HANDLE THE HEAT
From handletheheat.com
FROM SCRATCH YELLOW CAKE {HOMEMADE BUTTER CAKE RECIPE}
From thebestcakerecipes.com
THE BEST YELLOW CAKE STARTS WITH THIS SURPRISING METHOD ...
From epicurious.com
YELLOW CAKE RECIPES | ALLRECIPES
From allrecipes.com
BEST YELLOW CAKE RECIPE - HOW TO MAKE YELLOW CAKE - DELISH
From delish.com
DAIRY-FREE CLASSIC YELLOW CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROWN SUGAR YELLOW CAKE WITH CHOCOLATE FROSTING - THE FOOD ...
From thefoodcharlatan.com
BASIC YELLOW CAKE RECIPE (CAKES AND ... - CRAZY FOR CRUST
From crazyforcrust.com
FLUFFY, MOIST HOMEMADE YELLOW CAKE RECIPE
From divascancook.com
YELLOW CAKE RECIPE - PREPPY KITCHEN
From preppykitchen.com
YELLOW BUTTER CAKE RECIPE - LAND O'LAKES
From landolakes.com
YELLOW CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
From mycakeschool.com
BASIC YELLOW CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
DENSE SUPER MOIST YELLOW CAKE - DENSE VANILLA FLAVORED ...
From recipe-garden.com
BEST YELLOW CAKE RECIPE {FROM-SCRATCH} | MEL'S KITCHEN CAFE
From melskitchencafe.com
HOMEMADE YELLOW CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
SAVE ON RICH PRODUCTS YELLOW CAKE ORDER ONLINE DELIVERY ...
From giantfoodstores.com
HAVE SOME CAKE AND EAT IT, TOO: RANKING 25 CAKE FLAVORS ...
From therecipe.com
CLASSIC YELLOW CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
MOIST YELLOW CAKE RECIPE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
WE TRIED 7 BOXED YELLOW CAKE MIXES AND THIS WAS THE BEST
From myrecipes.com
MOIST YELLOW CAKE - YOUTUBE
From youtube.com
QUICK & EASY YELLOW CAKE, BEST YELLOW CAKE - JENNY CAN COOK
From jennycancook.com
YELLOW CAKE RECIPES - MARTHA STEWART
From marthastewart.com
THE BEST CLASSIC YELLOW CAKE RECIPE - ADD A PINCH
From addapinch.com
YELLOW CAKE - SPEND WITH PENNIES
From spendwithpennies.com
SUPER-MOIST YELLOW CAKE - RACHAEL RAY IN SEASON
From rachaelraymag.com
MOIST YELLOW CAKE FROM SCRATCH (+ VANILLA BUTTERCREAM ...
From averiecooks.com
You'll also love