Yellow Cake
Are you ready to bake the perfect yellow cake? This delightful dessert is known for its rich flavor and tender crumb, making it a favorite for celebrations and everyday treats alike. Whether layered with frosting or enjoyed plain, this yellow cake is sure to impress. Let’s dive into this easy-to-follow recipe that will have you baking like a pro in no time!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 3 large eggs
Servings and Cooking Time
This recipe serves 8 to 10 people. Preparation time is about 20 minutes, while cooking takes 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g fat, 50g carbohydrates, and 4g protein. This is based on a typical slice size from an 8-inch round cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Use almond milk or coconut milk instead of regular milk for a dairy-free option. If you prefer a lower sugar content, consider using a sugar substitute suitable for baking.
Serving and Pairings
Yellow cake pairs beautifully with rich chocolate frosting, fresh fruit, or a simple dusting of powdered sugar. Serve it alongside vanilla ice cream or whipped cream for an extra treat.
Storage and Reheating
Store your yellow cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can freeze the cake wrapped tightly in plastic wrap for up to 3 months. To reheat, simply let it thaw at room temperature.
Cooking Mistakes
- Not measuring ingredients accurately can lead to a dense cake.
- Overmixing the batter may result in a tough texture.
- Opening the oven door too early can cause the cake to sink.
- Using cold ingredients can prevent proper creaming.
- Not greasing the pans properly may cause sticking.
Helpful Tips
- Use room temperature ingredients for the best results.
- Try adding lemon zest for a citrusy twist.
- Ensure your baking powder is fresh for optimal rise.
- Let the cakes cool completely before frosting.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake a day in advance and store it in the fridge. Just keep it wrapped well to maintain freshness.
What can I use instead of eggs?
You can use flaxseed meal mixed with water or applesauce as a substitute for eggs in this recipe.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I add flavors to the yellow cake?
Absolutely! Adding extracts like almond or lemon can enhance the flavor profile.
What frosting goes well with yellow cake?
Cream cheese, buttercream, or chocolate frosting all pair wonderfully with yellow cake.
Conclusion
This yellow cake recipe is a timeless classic that everyone loves. Its moist texture and delightful flavor make it perfect for any occasion. Whether you’re celebrating a birthday or enjoying a simple afternoon treat, this cake is sure to bring joy to your table. Enjoy every slice!
Yellow Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
