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 :
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
CLASSIC CHOCOLATE CAKE RECIPE BY TASTY
It's a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!
Provided by Betsy Carter
Categories Desserts
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
- In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, 1 at a time, and beat until fully incorporated.
- Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
- Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
- Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
- Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 620 calories, Carbohydrate 114 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, Sugar 71 grams
CLASSIC YELLOW CUPCAKES
Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Top with a dollop of whipped topping if desired, then dust with confectioners' sugar.
Nutrition Facts : Calories 171 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 171mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
CLASSIC POUND CAKE RECIPE BY TASTY
This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h35m
Yield 2 loaf cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
- With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
- Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
- Slice and serve.
- Enjoy!
- RECIPE BY: Morgan Baker
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.
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