SOUR CREAM YELLOW CAKE
Starts with a mix but tastes totally homemade from scratch. Same recipe can be used with other flavor mixes. Great when you need a last minutes dessert.
Provided by Marie
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350° and lightly grease and flour a 13x9 pan.
- Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute.
- Scrape down sides with spatula.
- Increase mixer speed to medium and beat an additional 2 minutes.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.
- Cool on a wire rack and frost as desired.
Nutrition Facts : Calories 318, Fat 16.4, SaturatedFat 4.3, Cholesterol 72.8, Sodium 323, Carbohydrate 38.6, Fiber 0.5, Sugar 23.6, Protein 4.4
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 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!
YELLOW CAKE WITH AMERICAN BUTTERCREAM
This is a dense, sturdy cake, making it ideal for special cake projects that involve sculpting.
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
- Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
- For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed.
- Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.
SOUR CREAM YELLOW CAKE
Provided by Food Network
Categories dessert
Time 8h33m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans.
- Mix all the ingredients together in the bowl of a standing mixer with a paddle attachment. Beat on low speed for 2 minutes. Divide batter between the prepared pans and bake for 30 to 35 minutes. Cool in the pan a few minutes, and then transfer to a wire rack to cool completely.
- Place 1 cooled cake onto a cake platter. Ice just the top half with the Crusting Buttercream Icing. Place the second cake on top. Lightly ice the sides and top of cake. Gently place your hands on top of the iced cake and press down softly. Doing this helps to mold the cake to the pressure of when the fondant goes onto the cake. It will deter the cake from getting a visible ring that will show through when fondant covers the cake.
- After the fondant has sat in the fridge it will be hard. When ready to use, place in the microwave for a few seconds, maybe 10 seconds at a time, as to soften but not melt. Once it's a little softer it will be ready to work with. Start kneading away on a powdered sugar covered surface just to wake it up a little.
- Flour the surface and the rolling pin with powdered sugar. Roll the fondant to a thickness of about 1/4-inch. Roll the fondant around the rolling pin to transfer it to the top of the cake. Use your fingers to position the fondant gently on top of the cake, smooth out the top and sides. Cut away the excess with a knife, using the bottom of the cake as the guide. With the extra fondant, cut out designs either by hand or using a cookie cutter. Place the designs onto the cake. Use a dab of water to act as the glue to adhere the designs to cake.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Cream the shortening in the bowl of a standing mixer with a paddle attachment. Add the vanilla and butter flavorings. Add the powdered coffee creamer to the water and stir. Once the coffee creamer is dissolved, add this mixture to the shortening and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar into the shortening, mixing on low speed.
- Cook's Note: Once the powdered sugar is added, you may need to add a little more water depending on what consistency you want your icing.
- Combine the powdered sugar and salt and spread out on the counter to make a 12-inch circle.
- Coat the inside of a large microwave-safe bowl with shortening. Place the marshmallows, flavorings, and water and/or colorings in the bowl. Microwave on high for 1 minute (the marshmallows should be puffy). Stir the mixture with a rubber spatula and place back in the microwave for 30 second intervals, or until the marshmallows are melted and smooth when stirred. (While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.)
- Once the marshmallows are melted and smooth, transfer the contents of the bowl onto the powdered sugar. Start working the sugar into the melted mixture, kneading it like you would bread dough. Continue kneading until the mixture loses its stickiness; you may have to add more powdered sugar. You'll know when it's ready if the fondant forms into a ball. Coat the fondant ball well with shortening and wrap in plastic wrap. Place the fondant in refrigerator for at least 6 to 8 hours or overnight.
MOIST YELLOW CAKE
Make and share this Moist Yellow Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 3 8" layers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour (3) 8 inch cake pans.
- Using a mixer, cream butter until fluffy.
- Add sugar and continue to cream for about 7 minutes.
- Add eggs one at a time. Beat well after each egg is added.
- Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
- Add vanilla and butter flavoring to mix; until just mixed.
- Divide batter equally into three cake pans.
- Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
- Bake for 25 - 30 minutes (depending on your oven) until done.
- Cool in pans for 5 - 10 minutes.
- Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Nutrition Facts : Calories 1651.9, Fat 71.9, SaturatedFat 42.6, Cholesterol 452.8, Sodium 2149.3, Carbohydrate 230.5, Fiber 3.4, Sugar 138.5, Protein 24
YELLOW SPONGE CAKE WITH EARLY GREY PASTRY CREAM
If you love Earl Grey Tea, this Earl Grey Pastry Cream paired with a yellow sponge cake should delight you just as much.
Provided by sandraleegarth
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 F degrees and lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds.
- Also, lightly grease the tops of the paper in the pans.
- Sift together flour, salt and baking soda and set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and 1½ cups sugar together until smooth and no lumps of butter remain.
- Add the vanilla and 7 egg yolks and mix until just combined, scraping down sides of the bowl if necessary.
- Slowly add sifted dry ingredients and sour cream, alternating between the two until fully combined.
- Mix until batter is light and fluffy, about 3 to 5 minutes, then transfer batter to a large mixing bowl.
- In a clean bowl of a stand mixer, fitted with the whip attachment, beat the remaining 7 egg whites, cream of tartar, and remaining ¼ cup of sugar on high speed until tripled in volume and soft, but not dry, peaks form.
- Gently fold the whipped egg whites into the batter, in two additions.
- Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, about 30 minutes.
- Let the cakes cool on rack for about 20 minutes, then carefully turn the cakes out of the pans on onto a rack to cool completely before frosting.
- For the Earl Grey Pastry Cream.
- In a medium saucepan, bring the milk, vanilla bean, Earl Grey tea and ½ cup of sugar to a boil. In a large bowl, whisk the eggs, yolks, cornstarch and ¼ cup sugar until smooth and set aside.
- Slowly pour the hot milk over the eggs, while whisking constantly, until fully combined. Return the entire mixture to the pot and cook over low heat until thickens and bubbles rise to the surface, while stirring constantly.
- This happens quickly so don't take your eyes off it.
- Remove from heat and strain the pastry cream through a fine-mesh sieve into a shallow dish, add the butter and whisk smooth.
- Cover the surface directly with plastic wrap, and refrigerate until chilled and set.
- Makes 4 cups.
Nutrition Facts : Calories 501.1, Fat 27, SaturatedFat 15.3, Cholesterol 255.4, Sodium 284.1, Carbohydrate 56.4, Fiber 0.5, Sugar 34.3, Protein 8.9
BEST YELLOW CAKE EVER
A bit unusual mixing technique assures a perfect cake every time. Frost with 1 1/2 batches of my semi classic butter-cream frosting, any flavor will do, but we like the milk chocolate best.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
- 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 remaining 3/4 cup milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
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.
More about "sour cream yellow cake recipes"
27 SOUR CREAM CAKE RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
BASIC SOUR CREAM YELLOW CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 16Total Time 3 hrs
YELLOW LAYER CAKE WITH CHOCOLATE–SOUR CREAM FROSTING
From bonappetit.com
10 BEST YELLOW CAKE MIX WITH SOUR CREAM RECIPES | YUMMLY
THE BEST SOUR CREAM CAKE - SWEETEST MENU
From sweetestmenu.com
SOUR CREAM IN CAKE MIX (4 REASONS YOU SHOULD TRY IT)
From bakingkneads.com
WHY AND HOW SOUR CREAM IS USED IN CAKES (+ RECIPE)
From foodcrumbles.com
CLASSIC YELLOW CAKE RECIPE - HOME COOKING - THE SPRUCE …
From thespruceeats.com
HOMEMADE YELLOW CAKE RECIPE - SAVORY SIMPLE
From savorysimple.net
BEST YELLOW CAKE RECIPE {FROM-SCRATCH} | MEL'S KITCHEN …
From melskitchencafe.com
CLASSIC YELLOW BIRTHDAY CAKE RECIPE | BEYOND FROSTING
From beyondfrosting.com
HOW TO MAKE BOX CAKE BETTER - FOOD NETWORK
From foodnetwork.com
Author By
SOUR CREAM YELLOW CAKE RECIPE - FOOD.COM
From pinterest.ca
YELLOW SOUR CREAM CAKE WITH CHOCOLATE MALTED MILK
From chezcarrcuisine.com
EASY YELLOW CAKE WITH BUTTERCREAM FROSTING - AVERIE COOKS
From averiecooks.com
WHY YOU SHOULD TRY ADDING SOUR CREAM TO YOUR CAKE RECIPE
From mashed.com
SOUR CREAM COFFEE CAKE | MRFOOD.COM
From mrfood.com
PERFECT YELLOW CAKE - FOOLPROOF RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
19 BEST SOUR CREAM YELLOW CAKE IDEAS | CUPCAKE CAKES, CAKE …
From pinterest.ca
ADDING SOUR CREAM TO CAKE MIX - CAKE DECORIST
From cakedecorist.com
SOUR CREAM YELLOW CAKE | KITCHEN VISTA'S | RECIPES USING CAKE MIX, …
From pinterest.ca
SOUR CREAM YELLOW CAKE RECIPE - FOOD.COM
From pinterest.ca
SOUR CREAM COFFEE CAKE MIX RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
10 BEST MOIST SOUR CREAM CAKE RECIPES | YUMMLY
From yummly.com
APPLE CAKE WITH YELLOW CAKE MIX AND SOUR CREAM RECIPES …
From stevehacks.com
MOIST YELLOW CAKE RECIPE WITH SOUR CREAM - THE JENPROS
From easymaplesyrup.jenpros.com
WHITE CAKE MIX SOUR CREAM RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
SOUR CREAM YELLOW CAKE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
SOUR CREAM YELLOW CAKE - SIDE DISH RECIPES
From fooddiez.com
YELLOW SHEET CAKE WITH CHOCOLATE SOUR CREAM FROSTING
From savorysimple.net
YELLOW SOUR CREAM CAKE WITH FUDGE FROSTING - BUNNY'S WARM OVEN
From bunnyswarmoven.net
HOMEMADE YELLOW CAKE RECIPE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
THE BEST YELLOW CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SOUR CREAM YELLOW CAKE - PAULA DEEN
From pauladeen.com
DUNCAN HINES SOUR CREAM POUND CAKE RECIPES ALL YOU …
From stevehacks.com
#60-minutes-or-less #time-to-make #course #preparation #desserts #cakes
You'll also love