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
CLASSIC BIRTHDAY CAKE
A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic pairing, brown sugar and buttermilk provide a sophisticated flavor to the cake, and sour cream adds a slight tang to the chocolate frosting. It's worth noting that both the cake and frosting can be made ahead. Just make sure you bring the frosting to room temperature before assembly so that it spreads easily. One note: The buttermilk and brown sugar in the batter means that the cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist.
Provided by Alison Roman
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the cake: Heat oven to 350 degrees. Spray three 9-inch cake pans with nonstick spray or grease with softened butter. If your oven cannot accommodate all 3 pans on one middle rack, while the oven is still cool, arrange 2 racks as close to the middle as possible, allowing enough space between them for the cakes on the lower rack to rise without touching the one above it.
- In a large bowl, whisk the flour, baking powder, salt and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
- In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and light brown sugar. Using an electric mixer (or the stand mixer) on high, beat everything together until it's very light and fluffy, about 4 minutes. Add in the eggs and egg yolks one at a time, beating between additions. Beat the batter until it's almost doubled in volume and very light and fluffy, about 5 minutes, occasionally scraping the sides and bottom of the bowl.
- With the mixer on low, gently beat in 1/3 of the flour mixture. Before it's fully combined, add in 1/2 of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
- Divide the cake batter equally among the three cake pans. Bake 35 to 40 minutes, rotating the pan or rack placement halfway through baking. You'll know the cakes are done when they are golden brown, pulling away from the sides of the pan, and the tops spring back ever so slightly when you press them.
- Remove the cakes from the oven and let sit for five minutes to cool slightly before inverting them onto a wire baking rack to cool completely.
- Make the frosting and assemble the cake: Melt the chocolate either in a bowl in the microwave in 30-second intervals until melted, or in a double boiler or makeshift double boiler (a bowl set over a bowl of barely simmering water on the stove, but not touching the water), stirring occasionally until melted. The melted chocolate should be warm but never hot, with no visible chunks left.
- Add about ⅓ of the sour cream to the melted chocolate and using a spatula, combine until no white streaks remain. Repeat with another ⅓, and finally the last ⅓. The chocolate will stiffen a bit as you add the sour cream, and this is O.K.
- In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Using an electric mixer (or the stand mixer) on low speed at first to avoid showering yourself with sugar, and then increasing to high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the chocolate mixture and blend. Increase the speed to high and beat until everything is very fluffy and well combined, about 2 minutes.
- Once cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread frosting onto the first layer of cake. Place second layer of cake on top, bottom side up (layering the rest of cake with the flat bottoms on top makes a cake with a straight shape, rather than domed). Repeat with remaining layer.
- Once all the layers are assembled, apply a thin layer of frosting all over the cake, making sure to cover the whole cake. Chill the cake for 2 hours, keeping the frosting out at room temperature.
- Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls you wish: very smooth, or peaks and valleys.
- Finish and decorate with sprinkles however you please.
Nutrition Facts : @context http, Calories 1006, UnsaturatedFat 28 grams, Carbohydrate 112 grams, Fat 61 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 29 grams, Sodium 574 milligrams, Sugar 78 grams, TransFat 1 gram
YELLOW BIRTHDAY CAKE
Makes a lovely and moist 8-inch cake. Double the recipe for a layer cake.
Provided by Sarah
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour one 8-inch cake pan.
- Cream butter and sugar together in a bowl until fluffy. Add vanilla extract. Beat in eggs 1 at a time.
- Sift flour, baking powder, and salt together into a bowl 3 times. Add flour mixture to egg mixture in 3 additions, alternating with milk and ending with flour mixture. Pour batter into the prepared cake pan.
- Bake in the preheated oven until golden brown, 45 to 60 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.7 g, Cholesterol 78.2 mg, Fat 13.2 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 106.2 mg, Sugar 25.9 g
YELLOW BUTTER CAKE
This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt and finish with Mrs. Milman's Chocolate Frosting.Adapted from"Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch cake layers
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
- Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
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YELLOW BIRTHDAY CAKE WITH MILK CHOCOLATE FROSTING
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4.9/5 (101)Category Dessert
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
BACK-TO-BASICS YELLOW CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.7/5 (79)Total Time 1 hr 5 minsServings 24
- Place a rack in the center of the oven. Preheat the oven to 350°F., Lightly grease your choice of pans: one 9" x 13" pan; two 8" or 9" round cake pans, or the wells of two muffin tins (24 muffin cups).
- You can also line the muffin tins with papers, and lightly grease the insides of the papers with non-stick spray., Beat together the butter, sugar, baking powder, salt, and vanilla, scraping the bottom and sides of the bowl as needed, until pale and fluffy, about 3 minutes on medium-high speed of an electric mixer., Add the eggs two at a time, beating the batter well and scraping the bowl between each addition, until fully combined and the batter has thickened., Stir in half of the flour, then all of the milk, followed by the rest of the flour, scraping the bowl after each addition.
- Mix just until combined. The batter will look curdled after the milk addition; that's OK, it will come back together once the rest of the flour is added., Divide the batter evenly between the prepared pans, spreading it level., Bake the cake until golden brown — 40 to 45 minutes for a 9" x 13" pan; 36 to 42 minutes for 9" pans; 38 to 44 minutes for 8" pans, or 24 to 30 minutes for cupcakes.
- The center of the cake should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs., Remove the cake from the oven.
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