Classic Yellow Cake


  On looking through the Everyday Foods magazine, I saw the recipe for yellow cake. It claimed that you would never use cake mixes again. Well, I don’t know that that is true, but I must admit that the cake was easy to make, moist, and everyone seems to like it.
  I frosted it with a whipped buttercream frosting. I can’t give you the recipe as I never use one for frosting. I have made it so much over the years that I don’t use a recipe anymore. 
  I made cupcakes from the recipe. You could make the two layers, use both, freeze one layer. Boston Cream cake comes to mind.
  The recipe would make a good basic cake for what ever you would like to do with it. Whipped cream frosting and berries would be good I think. It really is quite easy to make and I hope some of you will try it at least once so you can say you have made a cake from scratch.

Classic Yellow Cake Batter
1 cup (2 sticks) unsalted butter
1 ¾ cup sugar
4 eggs plus 2 egg yolks
1 tablespoon vanilla
3 cups cake flour
1 tablespoon baking powder
½ teaspoon table salt
1 ½ cups buttermilk

  Bring cold ingredients to room temp. Butter should be soft enough to hold a thumbprint but still keep its shape. Preheat oven to 350°.
  In a large bowl, using your electric mixer, beat the cup of butter and 1 ¾ cup sugar on high till light and fluffy, about 6 minutes.
  Beat in the egg yolks and eggs one at a time until combined. Beat in the 1 tablespoon vanilla.
  In a separate large bowl, mix the cake flour, baking powder and salt. With mixer on low speed add the flour and buttermilk; starting and ending with flour just until combined. 
  Pour into 2 greased and parchment lined 9 inch round pans. Tap firmly on flat surface to remove any air bubbles.
  Bake in 350° about 30 minutes until a toothpick inserted in center comes out with just a few moist crumbs attached. Cool in pans 10 minutes, then run a knife around edges and invert on wire rack and let cool completely.
  From here you can frost as you like. *This recipe will also make about 24 cupcakes. If making cupcakes, bake at 350° for 20 minutes, checking with a toothpick for doneness.

3 comments:

  1. Those cupcakes look very tempting! I want cake so badly today but since I have gained the past 6 months, I woke up today with my mind set on getting with the program again. Why is it that when I decide to say no, my head wants to say yes so badly?

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  2. Maybe plain with out any frosting? Freeze them and just eat one every other day for a treat.

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  3. This is a wonderful basic yellow cake. As an extra special treat frost it with chocolate fudge frosting. Yum.................. You will never use another cake mix. Thanks for posting.

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