Indulge in the fluffy and moist goodness of yellow cake—a timeless favorite that captures the essence of home baking. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cake is sure to impress. Its vibrant color and rich flavor make it ideal for layering with frosting or enjoying on its own. Get ready to delight your taste buds with this easy-to-follow recipe!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Servings and Cooking Time
This recipe makes 12 servings. The preparation time is about 15 minutes, and the cooking time is approximately 30-35 minutes.
Nutritional Value
Per serving (1 slice): 250 calories, 10g fat, 38g carbohydrates, 3g protein. This information is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined; do not overmix.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
If you want a dairy-free version, substitute the milk with almond milk or coconut milk. You can also use a vegan butter alternative in place of the unsalted butter.
Serving and Pairings
Yellow cake pairs beautifully with chocolate frosting, fresh fruits, or a simple dusting of powdered sugar. It’s also delicious when served with ice cream or whipped cream.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake wrapped in plastic wrap for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight.
Cooking Mistakes
- Don’t overmix the batter; it can lead to a dense cake.
- Ensure your baking powder is fresh for the best rise.
- Don’t skip greasing the pans to prevent sticking.
- Allow the cake to cool completely before frosting.
- Use room temperature ingredients for an even batter.
Helpful Tips
- For an extra moist cake, add a tablespoon of sour cream.
- Experiment with flavored extracts like almond for a twist.
- Use a scale for precise measurements.
- Test doneness with a toothpick to avoid overbaking.
FAQs
What makes yellow cake different from white cake?
Yellow cake gets its color from the egg yolks, while white cake uses only egg whites, resulting in a lighter color and texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped tightly in plastic wrap.
What frosting goes best with yellow cake?
Buttercream or cream cheese frosting complements yellow cake wonderfully, adding richness to its flavor.
Can I use this recipe for cupcakes?
Yes, this yellow cake batter works perfectly for cupcakes. Just adjust the baking time to about 18-20 minutes.
How can I make it gluten-free?
Substituting with a gluten-free all-purpose flour blend can yield great results while keeping the texture light and fluffy.
Conclusion
In conclusion, yellow cake is a versatile and beloved dessert that can fit into any occasion. With its simple ingredients and delightful flavor, it’s a cake that everyone can enjoy. So gather your ingredients, follow the steps, and treat yourself and your loved ones to this classic homemade delight!
Yellow Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined; do not overmix.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
