cake

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

salt

sugar

lemon

(2-percent) Greek yogurt

(1-percent) milk

olive oil

vanilla extract

Angel Food Cake

cake flour, sifted

water

orange extract,

cream of tartar

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Beatty's Chocolate Cake

Butter,

all-purpose flour,

cocoa powder

baking soda

buttermilk, shaken

vegetable oil

eggs,

hot coffee

Chocolate Buttercream Frosting, recipe follows

chocolate

(2 sticks) unsalted butter,

egg yolk,

confectioners' sugar

instant coffee powder

Cooking Channel Ina Garten Beattys Chocolate Cake

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

This is almost EXACTLY the very famous Black Magic Cake from Hershey's.  Seriously?  A DIRECT STEAL?  Shame! Also, Given that this is a Direct Steal (!!!) of a recipe from almost 75 years ago, you would think that they would have given some of its pros and cons! Pro:  It's delicious. It's visually dark, which makes one taste a richness that the coffee enhances.  And the oil in the recipe follows the then-revolutionary idea of a chiffon type cake!  (History:  The big chiffon secret, discovered in the late 1920's, only became public knowledge in the late 1940's.) Con:  The crumb is very open, and won't win you a prize in any type of baking competition.  Want to impress a knowledgeable baker?  Make something else.   Not your goal?  Go for it!!!  It's tasty, and it's dark color and coffee component will convince everyone else that it is rich! The original NOT STOLEN recipe is the favorite of my non-competitive baking friends and family!  <div> </div>

I think her serving portion is way off.  I made this twice now and both times
 the serving was 1.

This recipe is virtually identical to the “Perfectly Chocolate” Chocolate Cake recipe found on the back of every Hershey’s cocoa tin with two changes: The Hershey’s recipe calls for 1 cup of milk and 1 cup of boiling water whereas this recipe replaces them with 1 cup of buttermilk and 1 cup of freshly brewed hot coffee, respectively. I’ve been making the Hershey’s recipe for years and I love it because it makes a superb chocolate cake that’s not overly sweet. However, after making this recipe, I have to say those two changes definitely improved the Hershey’s recipe. The buttermilk helps to keep the cake moist and the coffee elevates the chocolate flavor. The chocolate buttercream frosting is excellent, so this has now become my new go-to chocolate cake and frosting recipe. I noticed the buttercream frosting recipe makes just enough to frost an 8-inch cake so I would recommend making more frosting for a 9-inch cake.

As an avid baker, I've made this cake 100 times! I love the flavor. But every single time the center sinks. Ive tried hand mixing the coffee into the batter just enough to mix thru, new leavening, room temp ingredients... still, every time it sinks. I wont give up, I love the recipe. Just perplexed

Coffee haters beware: adding coffee to this recipe ruins the chocolate taste. Ina said you won't taste it, but that's just because she likes the taste of chocolate and coffee. The coffee flavor definitely is there and It ruins it if you don't like coffee. I'm sorry I trusted her because I  ended up wasting good chocolate. I may try this again without the coffee and see if it really is a great chocolate cake. If you don't like coffee, you won't like this cake. 

Great recipe as always! Thanks Ina for sharing.  For Katelyn Bergman, your question about why your Pyrex pan burnt your cake, it’s because “glass cooks hotter than metal, best to lower the temp. to 325 F degrees and cut your time by  maybe.1 5 to 10 mins. less...also I’ve experienced that glass takes longer to cool, so it keeps cooking/baking even outside the oven!” Hope that helps? 

i don't have over sized cake pans i just have the regular ones is that going to be okay? also i butter the pan lay down parchment paper then butter the paper again?

Hi Ina,
I have to first thank you for getting me interested in cooking! I love watching your shows on food network. I’m actually tuning into an “ok” cook! I serve up your boeuf bourguignon once a month and chicken chili weekly.
I wanted to just send a quick thank you!  I recently had my golf buddies down for a girls week. I have to give you all the kudos! I did make Betty’s chocolate cake recipe gluten free: I just used King Arthur’s “measure for measure flour” for my friend, the cake was moist and delicious! By the way, first time ever, sending review.
Thank you again, for all you do!
I have all of your cook books
I’m a Huge fan!
Jan Swan

I've made this several times, and the flavor is amazing.  No matter what I try, however, the cake always sinks in the middle.  I've tried everything.  Anyone else have this problem?

This is delicious!!  Great chocolate flavor and very moist!! This will be my go to recipe from now on. 

https://www.foodnetwork.com/videos/beattys-chocolate-cake-recipe-0127695

Ina's decadent chocolate cake uses black coffee as its secret ingredient.

Ina's Chocolate Cake Recipe

 1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1…

Beatty's Chocolate Cake (updated)

good semisweet chocolate,

½ pound (2 sticks) unsalted butter,

confectioners’ sugar

instant coffee granules,

Barefoot Contessa

Fresh Peach Cake

(1 stick) unsalted butter,

sugar, divided

sour cream,

all-purpose flour

cinnamon

large, ripe peaches, peeled, pitted, and sliced

pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

I'm a 48 year old Dad with 'read the recipe and do what it says' cooking skills. I made it exactly like the recipe except I didn't use the pecans...i hate pecans.  The cake is sooooo moist and delicious, perfect amount of sweet but not too sweet.  I also used an 8x13 pan and it was actually a little too big I think.  I might try the 9x9 next time for a taller cake.  The cake was probably 2" tall this time...not bad but I might like it even better if it was 3".  Might also pack the peaches in a little tighter...I watched Ina's video and put them in the same density she did.  It was peachy but not in every bite...i think I might like it peachy in every bite :-). Still, perfectly delicious as is and amazing served warm with vanilla ice cream!  Easy to make and came out great.

This was a fantastic and easy to use recipe. Changes I made, 1. Per other reviews, I used a 9x13 baking dish. 2. I needed tons more peaches. Instead of 3, maybe I used a dozen. Each peach probably yielded about 8-10 slices. I wanted my layers of peaches to actually be layers, not just scattered bits. I baked it for about 25 minutes at 350* and then lowered it to 325* to finish cooking the middle, but not charring the edges. It's beautiful! 

I am going to try sending this review for the 3rd time, if it doesn't go... forget it !<div>This cake was absolutely delicious !  HOWEVER !!  Just like below "Anonymous" now 20 hours ago..  The cake overflowed the pan, piled on the bottom of my oven.  I immediately grabbed a 13x9 pan, sprayed it with PAM, dumped the cake into the larger pan put it back into the oven for another 15 minutes.  It came out delicious.  Yes edges were a little hard, but I do like hard, crispy edges.  I would make this cake again BUT FIRST !  INA PLEASE GET THE PAN SIZE RIGHT...  I make lots of your recipes and love them, I even set my kitchen on fire making the Beef Bourguignon.  Please correct this pan size and re-send out.  This cake is so very good.... thank you.</div>

Delicious summer recipe! I wish I had read the reviews first and tried a larger pan. Mine did not overflow, but it did take longer to cook. Also, since I did not have extra-large eggs, I used 3 small ones, and the batter was easier to spread and also came out softer. I will certainly make this cake again!

So Good!! Used yogurt in place of sour cream. Glad I read other reviews first. Used 9x12 pan and it rose to the top. This is a keeper!

My daughter went peach picking and I’m not good with pies so I gave this a try.  It was delish!  I followed the recipe exactly.  I used an 8 x 8 baking dish and a convection oven at 325.  It passed the toothpick test in 45 minutes.  I’m not the best cook but the recipe was easy to follow and everyone enjoyed the cake.  I’m not sure what to do with the other 30 peaches!!

This is the first time I tried this recipe. It seemed I was running out of batter for the second layer but was enough to cover the first layer. I was afraid that this is a very thin cake as the batter is not too much like a regular cake. But boy, was I wrong, the cake rose and doubled in height exactly as Ina described. Also, I used canned sliced peaches which I dried with paper towels. Worked like a magic and the flavor and texture are out of this world. I would have given it 6 stars except 5 is the max.

Made this cake on Saturday.  It was great. I reduced the regular sugar 50% and used Splenda for the other 50%. The pan that I used was 11 x 8 1/2 and was perfect.       

Some folks shared that their pan overflowed into the oven; therefore, they recommended placing the baking dish on a cookie sheet. I did this, and as a result, my batter did not cook after 55 minutes. At no time did my dish overflow. I had to remove the cookie sheet and cook an additional 20 minutes. Had I just followed the recipe, this would have been perfect. I think the ones who had problems have missed an ingredient or something. This has an excellent flavor. DO NOT ALTER THE RECIPE. IT IS PERFECT AS IS. 

This is an *awesome* cake!  My only criticism is that I wish the ingredient list showed that the sugar was a divided use.  I didn't catch that the first time I made the cake until I'd already creamed the butter and sugar.  So the cake was quite sweet.  But it was still gobbled up at a luncheon I made.  When I made the cake again yesterday, everything was done properly and the cake was incredible.  Only changes I made were to omit the pecans (I am not a fan of nuts in cake) and substitute almond extract for half of the vanilla extract.  This cake is DEFINITELY better the second day.  The first day the upper crust is crispy.  But by letting it cool and covering with plastic wrap it is no longer crispy the next day.  And while I'm sure it's delicious with fresh peaches, it's March right now...so I used frozen ones.  Needed a little extra baking time as I didn't thaw them out beforehand, but the end result was a very yummy cake that is my new favorite cake!  Moist, quick and easy to make and tastes wonderful...what's not to like?

https://www.foodnetwork.com/videos/inas-fresh-peach-cake-0237134

Ina uses local ingredients to make her rustic-style Peach Cake.

Ina's Fresh Peach Cake

Swirl Spice Cake recipe | Epicurious.com

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

kosher salt

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

kosher salt,

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

(28 g) powdered sugar

orange juice

Swirled Sesame Tea Cake recipe | Epicurious.com

Nonstick vegetable oil spray

White sesame seeds (for sprinkling)

Tbsp. black sesame seeds,

sugar,

cardamom

plain whole-milk yogurt

tahini

eggs

sesame oil

Instant Pot Lemon Blueberry Cheesecake Bundt

Martha White Blueberry Cheesecake Muffin Mix

Lemon (zested & juiced)

milk

White Chocolate Chips

Confectioners Sugar

Olive Oil, Coconut or Butter Spray

Zest your entire lemon, then slice in half and juice completely.

Mix muffin mix, half a cup of milk, 1 tsp lemon zest and 2 tbsp of fresh lemon juice in a bowl. Then  stir in 1/2 cup of white chocolate chips.

Grease flower Bundt pan with a butter/ or coconut oil cooking spray prior to  adding my batter.

Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.

Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.

While the cake is baking make the icing drizzle with all of the remaining lemon zest and  lemon juice and approximately 1/3 cup of confectioners sugar. If you drizzle is to thin add more if it is too thick thin with a tsp of water until you reach a syrup consistency.

Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.

Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer. 

Lemon Blueberry Ricotta Pound Cake

(250 g) all purpose flour

(1 1/2 sticks) unsalted butter, room temperature

sugar (300 g)

lemon zest

(140 g) blueberries

"Can I substitute 1 cup of raspberries  Since I Only have 1\/2 cup of blueberries?"

"It was stupendous- the softest, crumbly cake I have ever baked with the fresh blueberries giving the right amount of tang! Very precise instructions. This is sure shot party idea. Thanks!"

Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter.

Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.
 
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Add dry ingredients, then blueberries: Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.
After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Cool: Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.
Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

"I'm a rookie baker from Manila. I happen to have a leftover kesong puti, (a local unaged cheese) so I looked for a recipe that could use it. I also used dried wild blueberries which is very expensive here, so I just used 1 cup.  The cake turned out great especially the texture, I just wish it was more lemony and a bit less sweet. Any suggestion?"

"This cake turned out great.  I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature.   Instead of of a loaf pan I used a springform pan and love the way it turned out.  There was a suggestion to tent the cake with foil after 40 minutes which I did as a precaution.  Also it was baked on a baking sheet to help keep the bottom from getting too brown.  This recipe is a keeper."

"Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! Thank you for the bit about looking like the ingredients were separating...I thought maybe one of my ingredients wasn’t fresh as that was taking place. There is a lot to be said for reading the recipe through before beginning! Next time I will read all of the reviews too. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan. Happy  to not have those drips on my oven interior. Next time I will scoop out a couple of muffins, then make the loaf. Things I did differently 1. because I only had salted butter was to reduce my salt to 1\/4 tsp. 2. In addition to the vanilla, I added 1\/8 tsp lemon extract as I wasn’t sure the zest would be enough. I love a lemony pop!  It is cooling for 15 min before I attempt to remove it from the pan. ...reveal...well it’s not my prettiest cake...as it overflowed the pan it stuck to the pan’s edge and as I tried to pry it out it broke off the cake’s  corners...I’ll cut those away for me and share slices from the middle☺️The cake is light and so delicious! I will make it again and have a loaf cake AND 2 muffins. thank you for sharing your recipe!"

Four simple ingredients and no mixer required! Easy Strawberry Dump Cobbler is the easiest dessert recipe to make!

Easy Strawberry Dump Cobbler

strawberries (and juice strawberries

yellow cake mix (white cake mix can also be used)

butter (real butter recommend, not margarine or a substitute butter)

Preheat oven to 350 degrees F.

Spray a 9x13 inch baking dish with non-stick spray.

Spread strawberries evenly in the bottom of your baking dish.

Sprinkle sugar over top of berries.

Evenly sprinkle dry cake mix over top of berries and sugar.

Cut butter into cubes. Place the butter evenly over cake mix.

Bake at 350 degrees F 50 to 60 minutes or until the top is browned.

Serve hot with vanilla ice cream, if desired.

Crabbiness be gone!  This cake will win you over with its sweet pineapple and super moist texture.  Absolutely fab.

Anti-Crabby Cake

CAKE

pineapple

c all purpose flour

c sugar

tsp baking soda

FROSTING

oz cream cheese, room temp

unsalted butter, room temp

vanilla

Tbsp milk

For yellow cake success, follow this recipe closely and don't make any ingredient substitutions. Review my video tutorial above and recipe notes below before beginning.

Yellow Birthday Cake

(260 grams) cake flour (spoon & leveled)*

(2 sticks; 230 grams) unsalted butter, softened to room temperature*

(240 milliliters) buttermilk*

cream of tartar*

(2.5 sticks or 290 grams) unsalted butter, softened to room temperature

(360-480 grams) confectioners’ sugar

(65 grams) unsweetened cocoa powder (natural

3-5 Tablespoons (45-75 milliliters) heavy cream (or half-and-half

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.

Start the cake batter with the dry ingredients

Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined. Set aside.

Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.

Whip the egg whites

Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don&#8217;t want to deflate the egg whites.

Bake

Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That&#8217;s normal!)

Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the buttercream

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream/milk if frosting is too thick. Taste. Add more salt if needed. (I usually add another pinch.)

Assemble and frost

If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called &#8220;leveling&#8221; the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.

For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

I followed everything to a t and am a pretty good baker but this came out heavy like cornbread. So bummed

Oh, my goodness. I didn't even make the frosting. (Maybe next time) My family wolfed it down warm out of the oven.  It is delicious. The best cake I have ever eaten. Thank you!

https://www.youtube.com/watch?v=CuGeICoB-9c

For yellow cake success, follow this recipe closely and don’t make any ingredient substitutions. Review my video tutorial above and recipe notes below before beginning.

Ingredients

Yellow Cake:
2 and 1/4 cups (260g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
2 large eggs + 2 additional egg yolks, room temperature and separated
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk
1/8 teaspoon cream of tartar

Chocolate Buttercream:
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3–4 cups (360-480g) confectioners’ sugar
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
optional for decoration: sprinkles

Get the full recipe: https://sallysbakingaddiction.com/yellow-cake/

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#baking #recipes #yellowcake

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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The Best Yellow Cake I’ve Ever Had | Sally's Baking Addiction

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Make sure you read through the recipe and recipe notes before beginning.

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