Yellow Cake

10

Yellow Cake

Yield : two 8″ round cakes

INGREDIENTS:

  • 1¼ cups sifted all purpose flour
  • 1½ cups sifted cake flour
  • ½ teaspoon baking soda
  • 1½ tsp baking powder
  • 1 teaspoon salt
  • 1½ cups sugar
  • ⅓ cup vegetable oil
  • ⅔ cup butter
  • 1 tbsp good quality vanilla extract
  • 2 extra large eggs
  • 2 extra large egg yolks
  • 1½ cups buttermilk (or soured milk)
Instructions
  1. Sift together both flours, baking soda, baking powder and salt. Set aside.
  2. Grease and flour 2 eight inch round cake pans and line the bottom with 2 circles of parchment paper.
  3. In the bowl of an electric mixer beat together the sugar, vegetable oil, butter and vanilla. Beat well at high speed with whisk attachment until light and fluffy
  4. Beat the eggs in one at a time, then beat in the 2 egg yolks.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 8 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Notes
NOTE that although it is shown in 3 layers in the photo, this recipe is written for a two layer cake, baked in 8 inch round pans. If you want a 3 layer 8 inch cake, multiply the ingredients by 1½ and if you want a 3 layer nine inch cake (which is a perfect birthday cake for large parties) double the recipe.

NOTE: If you don’t have buttermilk and want to use soured milk instead, just add a tablespoon or two of lemon juice or white vinegar to the measuring cup and top up to the 1½ cups mark with regular milk.

source : rockrecipes

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Yellow Cake with Buttercream Frosting

17

Yellow Cake with Buttercream Frosting

Yield: one 8×8 pan, 9 to 12 generous squares

INGREDIENTS:

  • Cake
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons McCormick Pure Vanilla Extract
  • Buttercream Frosting
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons McCormick Pure Vanilla Extract
  • pinch salt, optional and to taste (helps offset the sweetness)
  • 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
  • 2 to 4+ drops McCormick Red Food Coloring, or as necessary to achieve desired color

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  3. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
  5. Turn batter out into prepared pan and bake for about 29 to 32 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  6. Place pan on a wire rack and allow cake to cool. After cake has cool completely, make the buttercream.
  7. Buttercream Frosting – To a stand-mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, vanilla, optional salt, confectioners’ sugar, and beat on low speed for about 1 minute so you don’t spray sugar everywhere. After sugar has incorporated some, increase to medium-high speed and continue to beat until very smooth and fluffy, about 3 minutes.
  8. Turn all but 1/3 cup frosting out onto cake and spread evenly with a spatula or offset knife to create an even, smooth flat layer of white frosting; set cake aside.
  9. To the remaining 1/3 cup frosting in the mixing bowl, I added 2 drops red food coloring, beat momentarily to incorporate, and added the pink frosting on top of the white to create a two-toned layer of frosting. However, for ease you can tint all of the frosting pink. Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge).

source : averiecooks

Yellow Cake with Chocolate Buttercream

yellow cake CC

 

Yellow Cake with Chocolate Buttercream

 Yields:  2layer 9″ cake

INGREDIENTS:

Cake

1 1/4 cups (176g) all-purpose flour

1 1/4 cups (150g) cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 2/3 cups (356g) granulated sugar

3/4 cup (6 oz) unsalted butter, softened

1/4 cup (2 oz) vegetable oil

3 large eggs

2 large egg yolks

2 tsp vanilla extract

1 cup (8 oz) buttermilk

Chocolate Buttercream

1 1/2 cups (12 oz) butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted)

3 3/4 cups (448g) powdered sugar

2/3 cup (68g) unsweetened cocoa powder

3 – 5 Tbsp half and half

1 1/2 tsp vanilla extract

 yellow cake CC2

DIRECTIONS:

  • Preheat oven to 350 degrees. Butter 2 9-inch round baking pans, line with parchment paper and butter parchment. Lightly dust pans with flour and shake out excess, set pans aside.
  • Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Blend in vegetable oil. Mix in eggs one at time then blend in egg yolks. Mix in vanilla. Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined, repeat process once more then finish by mixing in remaining 1/3 of the flour mixture. Scrape down sides and bottom of bowl with a rubber spatula.
  • Divide batter among prepared cake pans. Bake in preheated oven 25 – 29 minutes until toothpick inserted into center comes out clean. Cool in pans several minutes, run knife around edge to make sure they are loose, then invert onto wire racks to cool (once halfway cool I recommend wrapping with plastic wrap until completely cool). Frost with chocolate buttercream once cool. Store in an airtight container.
  • For the frosting:
  • In a the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on moderately high speed until very pale and fluffy. Sift in cocoa powder then add in powdered sugar, 3 Tbsp half and half, and the vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed. Mix in up to additional 2 Tbsp half and half to thin as needed. Increase mixer to medium-high speed and whip until fluffy.

source: Cooking Classy

Classic Yellow Cake

16

Classic Yellow Cake

Yield:  two 9″ cakes

INGREDIENTS:

  • 1 cup unsalted butter (16 tablespoons), softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 3 cups all-purpose flour
  • 2 cups buttermilk
  • 2½ teaspoons vanilla extract

DIRECTIONS:

  1. Preheat oven to 350º F. Prepare two or three round baking pans or a 9×13 baking dish with nonstick baking spray or by coating with butter and lightly flouring, shaking away any excess flour and discarding.
  2. Cream together butter and sugar until a light yellow in color, about 2-3 minutes. Incorporate eggs one at a time, being sure they are fully incorporated before adding the next. Then, incorporate egg yolks the same.
  3. Whisk together salt, baking powder, and all-purpose flour in a large mixing bowl. Spoon half of the mixture into the butter, sugar and egg mixture and stir until combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Stir in the vanilla.
  4. Divide the cake batter between the baking pans or pour into the 9×13 baking sheet pan.
  5. Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8-inch pans, 30 minutes for two 9-inch pans, and 35 minutes for a 9×13 baking pan. Remove from the oven and allow to cool about 8-10 minutes in the pan placed on a wire cooling rack. Then, turn the cakes out on the cooling rack to cool completely.

 

source : addapinch

Yellow Cake with Fudge Frosting

18

Yellow Cake with Fudge Frosting

Yield: one 8×8 pan, 9 to 12 generous squares

INGREDIENTS:

For the Yellow Buttermilk Cake

1 cup unsalted butter, softened
1 3/4 cup granulated sugar
3 eggs + 2 egg yolks
1 tablespoon vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk

  1. Preheat oven to 350 degrees.  Prepare three 8 inch cake pans and set aside.  Sift together dry ingredients and set aside.
  1. With an electric mixer, beat butter on medium-high until creamy.  Add in the sugar and mix until light and fluffy.  Turn the mixer down to medium-low and add in the eggs, one at a time.  Add in the vanilla.
  2. Stop mixer and scrape down the sides and bottom of the bowl.
  3. With the mixer on low, add in half of the dry ingredients.  Mix until flour is just combined and then stream in the buttermilk. Add in the remaining dry ingredients and mix until smooth.
  4. Pour batter into prepared pans and bake for about 22 minutes or until golden.  Cool cakes on a wire rack.

 

For the Fudge Frosting:

1 1/4 cup unsalted butter, softened
4 1/2 cups confectioner’s sugar, sifted
3/4 cup unsweetened cocoa powder
4 ounces dark chocolate, melted
1/4 teaspoon salt
2 teaspoons vanilla extract
2 – 4 tablespoons milk
1 tablespoon + 1 teaspoon light corn syrup

With an electric mixer, beat together the butter and melted chocolate until creamy.  Carefully add in the remaining ingredients and mix until smooth and combined.  Add more or less milk until desired consistency is achieved.

 

source : thecakeblog

Yellow Cake

 

13

Yellow Cake

Yield:  two 9″ cakes

INGREDIENTS:

  • 1 cup butter, softened to room temperature
  • 1 3/4 cups granulated sugar (13 ounces, 368 grams)
  • 2 teaspoons vanilla
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), see note for high altitude adjustments
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda (see note)
  • 1/2 teaspoon salt
  • 1/2 cup milk (1% or above), room temperature
  • 1/2 cup sour cream (light or regular), room temperature

Directions

  1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
  2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
  3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
  4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
  5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
  6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
  7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
  8. Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
  9. Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake – this can cause the center of the cake to fall and never recover. And as with all cakes, don’t overbake or the cake will be dry.
  10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

source : melskitchencafe

 

Yellow Cake with Chocolate Frosting


14

Yellow Cake with Chocolate Frosting

Yield:  three 9″ cakes

INGREDIENTS:

For the Cake:
  • 2 sticks unsalted butter, room temperature
  • ⅓ cup canola oil
  • 1 teaspoon salt
  • 2½ cups granulated sugar
  • 7 large eggs, room temperature
  • 3 cups cake flour
  • ½ teaspoon baking powder
  • 1 cup sour cream, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon butter extract
For the Frosting
  • 2 sticks unsalted butter, room temperature
  • 4 cups confectioner’s sugar
  • ½ cup cocoa powder
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk

DIRECTIONS:

 

For the Cake:
  1. Preheat the oven to 350 degrees.
  2. Prepare 3 9″ round baking pans with non-stick baking spray and put aside.
  3. In the bowl of your mixer, beat butter, canola oil, salt and sugar on high until fluffy and smooth (about 5 minutes).
  4. Next, add eggs one at a time to the bowl and beat on medium until well incorporated.
  5. In a separate large bowl, sift cake flour and baking powder together.
  6. Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate.
  7. Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
  8. Finally add vanilla extract and butter extract to mixer and finish beating on low until everything is well mixed.
  9. Make sure to scrap the bottom of the bowl as well.
  10. Evenly add cake mixture into prepared baking pans and place in oven to bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean but don’t overbake (crucial not to overbake this cake)!!
  11. Remove cakes and oven and rest in pans for 10 minutes.
  12. Next remove layers from pans and place on cooling racks for one hour.
  13. Wrap each layer in plastic wrap and place in the freezer for 1 hour to make it easier to work with when assembling the cake.
For the Frosting
  1. Add butter, confectioner’s sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
  2. Lastly add in vanilla extract and milk until frosting is fluffy and smooth.
  3. Frost each layer of cake with frosting then frost the end.

source : grandbaby-cakes

Yellow Cake Mix

11

Yellow Cake Mix

Yield : one 9″ round cakes

INGREDIENTS:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups milk
  • 1/8 cup vegetable oil
  • 1 stick butter, softened
  • 1 tbsp vanilla extract
  • 3 large eggs

DIRECTIONS:

    1. Measure flour into quart size mason jar.
    2. Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
When ready to prepare cake batter:
  1. Place softened butter into stand mixer and mix on medium for 1-2 minutes.
  2. Place dry ingredients into stand mixer and combine with butter for 30 seconds.
  3. Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
  4. Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.

source: iambaker

Old Fashioned Yellow Cake with Chocolate Frosting

15

Old Fashioned Yellow Cake with Chocolate Frosting

Yield:  two 8″ cakes

INGREDIENTS:

  • For Cake:
  • 2 cups sugar,
  • 3¼ cups All-Purpose Flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup unsalted butter, soft
  • 1¼ cups milk, at room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • For Easy Chocolate Frosting:
  • ⅓ cup softened butter
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 2 -3/4 powdered sugar
  • ⅓ cup cocoa

DIRECTIONS:

  1. For Cake:
  2. Preheat oven to 350 degrees F. Grease and flour one 9 x 13 inch cake pan or 2 – 8 inch rounds if preparing a double layer.
  3. In a large mixing bowl mix together flour, sugar, baking powder and salt.
  4. Add butter, milk and vanilla. Beat with mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.
  5. Pour batter into prepared pan(s). Bake 30 to 35 minutes or until toothpick comes out clean.
  6. Cool in pan for 30 minutes. Turn out and cool thoroughly on wire racks before frosting.
  7. Easy Chocolate Frosting
  8. Using mixer. Cream butter, milk and vanilla together.
  9. Combine powdered sugar and cocoa in separate bowl.
  10. Add sugar/cocoa mixture to creamed butter mixture half at a time.
  11. Add more milk if necessary, 1 tablespoon at a time until desired consistency.

source : laughingspatula

Yellow Cake

14

Yellow Cake

Yield:  two 9″ cakes

INGREDIENTS:

  • 3/4 cup butter, softened
  • 1 2/3 cups sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 3 cups sifted cake flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/3 cups milk

Julie’s Note: To make your own cake flour, measure 3 cups plain flour into a bowl, then remove 6 Tbsp. of it and put them back into the canister or flour bag. Now, add 6 Tbsp. corn starch to the remaining flour and sift it all together 5 times (at least 5 times, but if you like, you can sift it a couple more times to be sure it is very light). Now you have created your own cake flour and can proceed with your recipe.

I usually make about 12 cups of cake flour at the time, so I don’t have to stop and make it every time I need cake flour. Just keep it in a big jar or even a Ziploc Freezer bag well marked so that you know what it is.

When making 12 cups at the time, I’ll replace 24 Tbsp. of the flour with 24 Tbsp. of corn starch. Better to do it in 3 cup increments so that you get it all sifted together evenly. It takes a while to sift it as many times as you need to, but it’s very necessary you don’t skimp on this step.

Keep in mind that you are saving quite a bit of money when you make your own. I never minded doing these things as I’m very much at home in my kitchen and I enjoy all the puttering it takes.

Directions:

Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans.

Cream butter, sugar, eggs, and vanilla until well combined.

Sift flour, baking powder, and salt. Add to butter mixture alternately with milk; beating until smooth after each addition.

Bake in prepared pans 30 minutes or until tests clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on rack.

Frost as desired.

Note: This cake is delicious as a base for strawberry short cake, or filled with all sorts of pureed dried fruit with confectioner’s sugar and cream cheese filling, or just add a favorite jelly between the layers while the cake is still hot (crab apple, red currant or strawberry jellies are just perfect).

My children liked it best with red currant filling, and just a light dusting of 10X confectioner’s sugar on top.

Servings: 10-12
Prep Time: 20 or more if you are making your own cake flour. Minutes
Cooking Time: 30 Minutes

source :  thriftyfun