yellow cake

<em>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.</em>

Yellow Birthday Cake

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

baking powder

baking soda

salt

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

sugar

eggs

vanilla extract

(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

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

Yellow Cake

(281 grams) all-purpose flour

(300 grams) granulated sugar

milk

vegetable oil

(1 stick or 113 grams) butter, (softened)

Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)

Measure flour into quart size mason jar.

Place softened butter into stand mixer and mix on medium for 1-2 minutes.

Place dry ingredients into stand mixer and combine with butter for 30 seconds.

Add milk, oil, vanilla and eggs and mix on medium-high for one minute.

Pour batter into prepare pans. Bake at 350. For 8-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.

When Ready to Prepare Cake Batter

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.

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

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.

Happy Birthday on Wednesday, Sally! My birthday is today and I would have made your red velvet cake with cream cheese frosting but I couldn't find all of the ingredients that I needed! It is absolutely my favorite recipe of yours and I have made many. But I will get to have a bonus celebration when I get my hands on all of the ingredients.

Yummy. I just loved this blog post. And I love cake the most. Thank you for sharing yellow cake recipe with all of us. Looking for your upcoming recipes.

I saw this recipe the day it was posted and immediately knew I needed to try it. I made it that night for our family’s Memorial Day gathering, and it did not disappoint! It has the perfect texture and flavor and this chocolate icing is DIVINE. I bake a lot and have a few standby chocolate icing recipes, but this one is outstanding and an instant favorite. 

Our whole family says this is an A+ recipe, and we’ll be enjoying it again soon!

A fluffy, tender, moist, melt in your mouth yellow cake covered in the best chocolate buttercream imaginable.

Yellow Cake Recipe

all-purpose flour

corn starch

sugar (250 grams)

tsp baking powder

tsp salt

unsalted butter (room temperature, 113 grams)

vegetable oil (60 milliliters)

eggs (room temperature, large)

yolks

tbsp vanilla extract (15 milliliters)

buttermilk (240 milliliters)

unsalted butter

cocoa

½ tsp salt (You can add less if you're salt-sensitive)

milk (divided)

lb powdered sugar (450 grams)

chocolate

Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, corn starch, and salt then set aside.

Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer. 

Add the oil and vanilla, mix to combine then scrape the bowl down. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down once more and mix again. 

Add flour mixture and buttermilk to the butter in alternating batches while mixing on low.

Bake at 350F for about 30 minutes or until the centers are set and springy.

Allow to layers cool in pans for a few minutes then invert into a wire rack to cool completely.

For the Cake

Melt 1/4 cup of the butter in a microwave. Mix in the cocoa power and set aside.

Melt 1/3 cup of semisweet chocolate with 1/4 cup milk then mix together and set aside. You can use 1/2 cup of chocolate for an extra-rich frosting if desired.

Beat one cup of room temperature butter in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer. 

Pour in the melted butter cocoa mixture, mix to combine then scrape the bowl down and mix again. Add the powdered sugar and mix on low. Pour in the melted and cooled chocolate ganache then drizzle in about 1/4 cup of milk. Scrape the bowl down and mix until smooth. Your frosting should be silky, soft and luscious.

For the Chocolate Buttercream

Pipe or spread the buttercream onto the first layer, add the next layer on top and repeat until the cake Is built. Cover the cake with buttercream then use a spatula to swirl the buttercream around for a rustic effect.

For the Assembly

You'll love this moist, tender, and fluffy yellow cake made from scratch with luscious chocolate frosting, it's perfect for parties and just plain DELICOUS! I think a perfect yellow cake with rich creamy chocolate frosting might just be the perfect birthday cake. You get a nice balance of vanilla and chocolate and something about the color combination makes me feel nostalgic for childhood birthdays, candles and presents. 

Recipe: https://preppykitchen.com/yellow-cake/

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While not a traditional "white" cake by any stretch, this cake leans on new ingredients to amplify its vanilla flavor.

White Cake With Brown Butter and Toasted Sugar Recipe

For the Cake:

sugar (about 3 cups; 595 grams)

unsalted butter (about 3 sticks; 340 grams)

vanilla

water (about 4 1/2 teaspoons; 21 grams)

eggs,

bleached cake flour,

To Finish:

frosting, any style

Toast the Sugar: Adjust oven rack to middle position, preheat to 350°F (180°C), and place the sugar in a 10-inch stainless steel skillet. Toast in the oven until fragrant and pale gold, like white sand, stirring thoroughly every 20 minutes or so to circulate sugar away from the edges of the pan. The whole process will take about 1 hour, but it can vary significantly depending on oven temperature accuracy, skillet size and shape, and frequency of stirring. Pour warm sugar into a 2-quart glass baking dish (or similar) to speed cooling and let it cool to approximately 70°F (21°C) before use. The cooled sugar can be used right away, or it can be stored in an airtight container indefinitely.

Brown the Butter: In 3-quart stainless steel saucier, melt butter over medium-low heat until fluid. Increase to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops; adjust heat as needed, so that dairy solids will not scorch before all the water can boil away. Continue cooking and stirring, scraping up any brown bits that form along the pan, until butter is golden yellow and perfectly silent (an indication the water has entirely boiled away). The entire process should take about 15 minutes; substantially shorter or longer times may indicate improper heat settings.

Pour into bowl of a stand mixer (there will be about 9 3/4 ounces or 276g), along with all the toasty brown bits, and cool until thick, creamy, and opaque, or approximately 70°F (21°C). This can be done passively over the course of several hours, or in about 20 minutes with a cold-water bath using a few ice cubes. Alternatively, the brown butter can be refrigerated up to a week in an airtight container and then warmed to about 70°F (21°C) before use.

Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). If you don’t have three pans, it’s okay to bake the cakes in stages; the batter can be held at room temperature during this time.

For the Cake: In the bowl of a stand mixer fitted with a paddle attachment, combined the cooled brown butter, the cooled toasted sugar, baking powder, vanilla, water, salt, and baking soda. Mix on low speed to roughly incorporate; then increase to medium and beat until soft, fluffy, and pale, about 8 minutes. About halfway through, pause to scrape the bowl and beater with a flexible spatula.

With the mixer still running, add eggs one at a time, letting each fully incorporate before adding the next. Reduce speed to low and sprinkle in about 1/3 of the cake flour, then drizzle in 1/3 of the milk. Repeat with remaining flour and milk, working in thirds as before.

When the batter looks smooth, scrape the bowl and beater with a flexible spatula; then fold the batter once or twice from the bottom up to be sure everything is well-combined. The batter should look creamy and thick but not stiff.

Divide evenly between prepared cake pans (about 27 ounces or 765g). Stagger pans together on one oven rack and bake until puffed, firm, and pale gold, about 35 minutes. If oven has uneven heat, pause to rotate the pans after about 16 minutes. Alternatively, bake two layers at once and finish the third later.

Cool cakes directly in their pans until no trace of warmth remains and then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off the parchment, and return cakes right side up (covered in plastic, the cakes can be left at room temperature for a few hours). Prepare buttercream.

For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place one layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with second and third layers and then cover the sides of the cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). Refrigerate cake until buttercream hardens, about 30 minutes.

To Finish: Rewhip remaining buttercream to restore its creamy consistency and then use to finish and decorate the chilled cake as desired. Let the cake sit out until it reaches an internal temperature no cooler than 70°F (21°C) before serving, otherwise it will be too cold and seem greasy and dense. Cut with a chef’s knife to serve and cover exposed edges with leftover buttercream to keep the cake moist. Under a cake dome, the frosted cake will keep for 3 days at room temperature. 

A classic Yellow Cake recipe with chocolate frosting and step by step pictures and directions for how to make cake and frosting from scratch!&nbsp;

Yellow Cake with chocolate frosting

unsalted butter (, at room temperature*)

oil (**)

eggs (, at room temperature)

large egg yolks (, at room temperature)

Tablespoon vanilla extract

buttermilk (, at room temperature)

butter (melted)

cocoa powder

Preheat oven to 350 degrees F.&nbsp;

Place parchment paper in the bottom of two 8 or 9 inch round cake pans.&nbsp; Cut the paper so it fits well in the bottom circle of the pan.&nbsp; Spray the pan and parchment paper with nonstick cooking spray.

In a large bowl, cream sugar and butter until smooth. Add oil and mix

Add the eggs and yolks, one at a time, beating after each addition. Add vanilla and mix.

Stir together baking powder, salt, and flour in a medium bowl.&nbsp;

Alternate adding in some of the flour mixture, stirring to combine and then some of the buttermilk, ending with the flour mixture until just combined. Divide the batter evenly in the pans.&nbsp;

Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs, but not wet batter. Don&#039;t over-bake or the cake will be dry.

Allow the cake to cool for a few minutes before inverting onto a wire cooling rack to cool completely.&nbsp;

For the Yellow Cake:

Stir together the butter and cocoa powder.&nbsp;

Use electric mixers or a stand mixer to beat in the powdered sugar, milk ,and vanilla until light and fluffy. I beat the frosting for several minutes.

Once the cake has cooled completely, frost with chocolate frosting.&nbsp;

Tips for making ahead and freezing the cake are above in the post.

For the Chocolate Frosting:

https://content.jwplatform.com/videos/1XCmtJWs.mp4

A classic homemade Yellow Cake recipe with chocolate frosting and step-by-step photos and directions for how to make the cake and frosting from scratch!

A classic Yellow Cake recipe is something everyone should have in their arsenal. This old fashioned cake is made with a rich blend of butter, eggs, and buttermilk for a tender and butter cake that&#x27;s perfect for birthdays and everyday celebrations!

cake flour

unsalted butter (room temperature)

eggs (room temperature)

egg yolks (room temperature)

buttermilk (room temperature)

Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together the sugar, oil, butter, and vanilla.

Add the eggs and egg yolks one at a time beating after each addition just until combined.

Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.

Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. A toothpick should come clean from the center when done.

Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour) before frosting. Once cooled, frost and assemble the cake as desired.

This recipe starts with tender, homemade yellow cake with roasted pecans, cinnamon, and nutmeg baked in. Several holes are poked into the cake and it is topped off with a sweet browned butter praline sauce. This cake is moist, flavorful, and easy to prepare, making it the perfect year-round dessert!

Browned Butter Praline Poke Cake

unsalted butter (softened*)

baking powder***

buttermilk**** (room temperature)

cinnamon

nutmeg

pecans

butter (unsalted)

rosated pecans (chopped)

sweetened condensed milk

Preheat your oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with baking spray and set aside.

In the bowl of a stand mixer using the paddle attachment, cream the butter, oil, and sugar until pale and fluffy, about 4-7 minutes.

Add the eggs and egg yolks, one at a time, beating on medium-low (a setting of 3-4 on your stand mixer) after each addition. Add vanilla and beat on medium until combined.

In a separate medium mixing bowl, sift together flour, salt, and baking powder. Add cinnamon and nutmeg and whisk ingredients to combine.

Alternate adding some of the flour mixture and some of the buttermilk into the bowl with the butter and sugar mixture, starting and ending with the flour. Mix batter on medium speed (4-5 on stand mixer) after each addition.

Scrape down the sides and bottom of the bowl and give everything one more mix on medium (a setting of 4-5 on your stand mixer) until you see no more flour in the batter. Be careful not to overmix your batter.

Fold in pecans with a silicone spatula until evenly mixed into the batter. Pour batter into your prepared baking pan and bake for 35-45 minutes, or until a toothpick or skewer inserted into the center comes out with only a few moist crumbs.

About 5 minutes before you remove the cake from the oven, melt butter in a medium saucepan over medium-high heat. Add pecans and cook until butter is frothy and begins to brown, stirring constantly. Continue to cook until the butter is a golden brown and the foam begins to subside a bit. This process should take about 6-8 minutes.

Remove the pan from heat and stir in the sweetened condensed milk. Continue to stir until the condensed milk is completely mixed in with the butter and the sauce is smooth and coats the back of a wooden spoon.

Remove the cake from the oven and allow it to cool for about 5 minutes in the pan. Poke several holes into the warm cake with the back of a wooden spoon and pour warm praline sauce over top. Smooth sauce out over cake with a silicone spatula, getting it into all of the holes.

Slice and serve the cake warm. Enjoy!

For the Praline Sauce

Yellow Cake is an old fashioned cake made with a rich blend of butter, eggs, and buttermilk for a tender butter cake that’s perfect for birthdays and everyday celebrations!

cake flour1

unsalted butter2 (room temperature)

Best Chocolate Buttercream Frosting (3)

Preheat your oven to 325°F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside. You can also bake this as a sheet cake in a 9x13-inch pan, there is no need to line the sheet pan.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt.4 Set aside.

Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.5

Evenly divide the batter between the two prepared cake pans and bake for 30 to 35 minutes. OR add the batter to the prepared 9x13-inch pan6 and bake for 40 to 45 minutes. A toothpick should come clean from the center when done.

Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour before frosting). Once cooled, frost and assemble the cake as desired. If making as a sheet cake, leave the cake in the pan and frost it.

https://content.jwplatform.com/videos/u5ejpQH6.mp4

Yellow Cake is an old fashioned cake made with a rich blend of butter, eggs, and buttermilk for a tender butter cake that&#39;s perfect for birthdays and everyday celebrations!

Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

Buttered Popcorn Cupcakes

unsalted butter (softened)

eggs (at room temperature)

dram bottle LorAnn Buttered Popcorn Flavor (.125 oz)

fine grain sea salt

buttermilk (at room temperature)

salted butter (at room temperature)

dram bottle LorAnn Buttered Popcorn Flavor (.125 oz.)

Yellow gel food color

Orange gel food color

movie theater style popcorn (such as Brim’s)

Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners.

In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.

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