Yellow Cake Recipe

This cake is commonly referred to as a butter cake recipe or a vanilla cake recipe.

You can use this recipe as a base to create a variety of other flavors.

Use cake flour that does not have leavening added to its ingredients. Have all ingredients at room temperature for best results.

Makes Two 8" cakes


Ingredients:

2-1/2 c. cake flour
1-1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. softened butter (1 stick)
1 liquid c. milk
1-1/2 tsp. vanilla extract
2 eggs

Preheat oven to 375 degrees F.

Grease and flour two 8" cake pans.

Sift flour, sugar, baking powder and salt into the bowl of an electric mixer.

Add softened butter and half of milk to the bowl. Beat on low until ingredients are combined. Add vanilla extract.

Add another 1/4 c. milk and beat on medium speed for one minute. Add eggs, one at a time, beating between additions. Add remaining 1/4. c. milk. Beat for 2 minutes on medium speed to aerate the batter. Scrape down the bowl and beat, as necessary.

Pour batter into the pans and bake 25 - 30 minutes or until a toothpick comes out clean from the enter of the cake.

Cool 10 minutes in the pans before inverting onto a wire cake rack.(Flip the cake over twice so the flat side faces down. This will prevent the cake from cracking down the middle as it cools).Allow the cakes to cool completely before filling and frosting.

Other flavor options:

You can easily vary this recipe by replacing the vanilla extract with almond extract, for a hint of almond flavor.

To create a marble cake recipe, follow the directions for the yellow cake recipe. Pour 1/3 of the batter into each cake pan. Return the bowl to the electric mixer and add 1/2 c. cocoa powder. Beat on low until just combined. Spoon 1/2 the chocolate batter atop the yellow cake batter in each cake pan. Use a butter knife to swirl the chocolate batter into the yellow cake batter. Do not overmix the two batters or you will just create a lighter colored chocolate cake in the center of a yellow cake. Bake the cakes as per the yellow cake recipe, above.




Yellow Cake Recipe II:

This is a very light, golden layer cake with a delicate texture.

Makes two 9" layers

1 cup butter
2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
2-1/2 cups all-purpose flour
3 tsps. baking powder
1 tsp. salt
1-1/2 cups milk

Preheat oven to 350 degrees F.

Grease two 9" cake pans,then line with parchment paper, grease again and flour.

In the bowl of an electric mixer, beat the sugar and butter.

Add egg and vanilla, beating until light and fluffy.

In a separate bowl, combine the flour, baking powder and salt.

Add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, beating in between additions.

Scrape batter into the pans and bake in the center of the oven for 30 - 35 minutes, or until a toothpick comes out clean from the center of the cakes.

Cool cakes for 10 minutes in pans before inverting onto a wire cake rack.

Serving suggestion: This cake tastes delicious with vanilla custard filling and topped with chocolate glaze.

Vanilla Custard Filling:

1/3 cup granulated sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1-1/2 cups milk
2 beaten egg yolks
2 tsps. vanilla extract

Combine sugar, cornstarch, and salt in a small saucepan. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute before removing from heat. Stir a few tablespoons of the hot mixture into the beaten egg yolk. Pour the egg mixture back into the hot milk mixture. Bring mixture back to a boil. Remove from heat and add vanilla. Cool mixture to room temperature. Cover with plastic wrap and chill until set.