Yellow Cake Recipe

Yellow Cake Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Yellow Cake Recipe Yellow Cake Recipe Yellow Cake Recipe, Make this versatile cake with shortening (for delicate flavor and crumb) or butter (for rich flavor). Either way, it will have the taste of old-fashioned goodness.
Yellow Cake Recipe

Yellow Cake Recipe

Make this versatile cake with shortening (for delicate flavor and crumb) or butter (for rich flavor). Either way, it will have the taste of old-fashioned goodness. Prep : 45 minutes plus cooling Bake : 30 minutes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening or 1/2 cup butter or margarine (1 stick), softened
  • 11/4 cups sugar
  • 3 largeeggs
  • 1 teaspoon vanilla extract
  • 1 cup milk Chocolate Butter Frosting
  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9-inch square baking pan, or line twenty-four 21/2-inch muffin-pan cups with paper baking liners. (Preheat oven to 325°F if using 9-inch square pan.)
  2. In medium bowl, with wire whisk, stir flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until smooth, frequently scraping bowl with rubber spatula.
  3. Divide batter between prepared pans; spread evenly. Bake until toothpick inserted in center comes out clean, about 30 minutes for 8-inch layers, 40 to 45 minutes for 9-inch square cake, or 20 to 25 minutes for cupcakes. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from sides of pans; invert onto racks to cool completely.
  4. Prepare Chocolate Butter Frosting. Place one layer, rounded side down, on cake plate. With narrow metal spatula, spread 2/cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake. Makes 12 servings.
Each serving with Chocolate Butter Frosting : About 526 calories, 5g protein, 66g carbohydrate, 28g total fat (13g saturated), 87mg cholesterol, 421mg sodium.

ORANGE CAKE

Prepare cake as directed but add 1 teaspoon freshly grated orange peel with vanilla. Frost with Fluffy White Frosting or Orange Butter Frosting. Each serving with Fluffy White Frosting : About 345 calories, 5g protein, 56g carbohydrate, 11g total fat (3g saturated), 56mg cholesterol, 312mg sodium. Each serving with Orange Butter Frosting : About 494 calories, 5g protein, 77g carbohydrate, 19g total fat (8g saturated), 77mg cholesterol, 383mg sodium. banana cake recipe, butter cake recipe, carrot cake, carrot cake recipe, chocolate cake recipe, cupcake recipes, lemon cake recipe, moist chocolate cake recipe, pound cake, pound cake recipe, vanilla cake recipe, yellow cake recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Yellow Cake Recipe

Article Categories : Cakes & Frostings

Yellow Cake Recipe

Yellow Cake Recipe

Make this versatile cake with shortening (for delicate flavor and crumb) or butter (for rich flavor). Either way, it will have the taste of old-fashioned goodness.

Prep : 45 minutes plus cooling
Bake : 30 minutes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening or 1/2 cup butter or margarine (1 stick), softened
  • 11/4 cups sugar
  • 3 largeeggs
  • 1 teaspoon vanilla extract
  • 1 cup milk Chocolate Butter Frosting
  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9-inch square baking pan, or line twenty-four 21/2-inch muffin-pan cups with paper baking liners. (Preheat oven to 325°F if using 9-inch square pan.)
  2. In medium bowl, with wire whisk, stir flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until smooth, frequently scraping bowl with rubber spatula.
  3. Divide batter between prepared pans; spread evenly. Bake until toothpick inserted in center comes out clean, about 30 minutes for 8-inch layers, 40 to 45 minutes for 9-inch square cake, or 20 to 25 minutes for cupcakes. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from sides of pans; invert onto racks to cool completely.
  4. Prepare Chocolate Butter Frosting. Place one layer, rounded side down, on cake plate. With narrow metal spatula, spread 2/cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake. Makes 12 servings.

Each serving with Chocolate Butter Frosting : About 526 calories, 5g protein, 66g carbohydrate, 28g total fat (13g saturated), 87mg cholesterol, 421mg sodium.

ORANGE CAKE

Prepare cake as directed but add 1 teaspoon freshly grated orange peel with vanilla. Frost with Fluffy White Frosting or Orange Butter Frosting.

Each serving with Fluffy White Frosting : About 345 calories, 5g protein, 56g carbohydrate, 11g total fat (3g saturated), 56mg cholesterol, 312mg sodium.

Each serving with Orange Butter Frosting : About 494 calories, 5g protein, 77g carbohydrate, 19g total fat (8g saturated), 77mg cholesterol, 383mg sodium.