Best 3 Plain Old Yellow Cake From Scratch For Recipes
Indulge in the classic goodness of a Plain Old Yellow Cake, a timeless recipe that brings back fond memories of home-style baking. This article offers a collection of delectable yellow cake recipes, each with its own unique twist to satisfy any sweet craving. From a classic yellow cake with fluffy layers and a moist crumb to variations like a tangy lemon yellow cake, a rich chocolate chip yellow cake, and a decadent yellow cake with cream cheese frosting, these recipes cater to a range of tastes and preferences. Whether you're a seasoned baker or a beginner looking to impress, these recipes will guide you through the process of creating a perfect yellow cake every time.
Here are our top 3 tried and tested recipes!
OLD-FASHIONED YELLOW CAKE
This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Nutrition Facts :
PLAIN OLD YELLOW CAKE FROM SCRATCH FOR 100
From http://www.ellenskitchen.com/bigpots/plan/desserts1.html#cake100 ---------------------------------------------------------------------------------------------------------- 2 (two) 18x26 inch "full sheet" pans, cut 6x9 for 108 large thin squares of cake 54 (fifty four) per pan OR 5 (five) 9x13 pans cut 4x5 for 100 thicker squares 20 (twenty) per pan OR 9 (nine) dozen cupcakes 375 F. Oven Warning: You need a commercial size (larger than 5 quarts) mixer that will beat the whole recipe at once to succeed. If you do not have a commercial mixer, make 1/2 or even 1/4 recipe at a time.
Provided by csbndc
Categories Dessert
Time 45m
Yield 100 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour pan(s) and set aside. Preheat oven.
- Sift together flour, sugar, salt, baking powder and dry milk into mixer bowl. If using dehydrated eggs (see below), they are added to the dry ingredients here.
- Place the shortening and 1 1/2 cups water in the mixer bowl on top of the dry ingredients. Beat one minute at low speed, scrape down sides, beat 2 minutes longer.
- Combine eggs, 4 1/2 cups water and vanilla. Add slowly to wet mixture while beating at low speed.
- As soon as completely mixed, stop beater, scrape down bowl, then beat at medium speed 3 minutes.
- Pour 1 gallon (about 7 pounds, 7 ounces) of batter into each 18x26 pan.
- Bake thin sheet cakes 26 to 35 minutes, until done. Cool, frost if planned, cut each 6x9.
- Bake 9x13 pans 35 to 45 minutes, until done. Cool, frost if planned, cut each 4x5.
- Variations.
- Sift in 2-4 tablespoons apple pie spice, ginger, etc for a spice cake base.
- Sift in 1 to 1 1/2 cups cocoa and add 2 additional eggs for light chocolate layers.
- To substitute dehydrated egg mix, sift 11 ounces (2 3/4 cup) canned dehydrated egg mix in with dry ingredients. After the shortening is added, beat together vanilla and 4 1/4 quarts water and add as if adding the egg mixture.
CLASSIC YELLOW CAKE RECIPE BY TASTY
Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!
Provided by Betsy Carter
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
- Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
- Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
- Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
- Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
- Decorate the top with rainbow sprinkles, if desired.
- Remove the parchment paper. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams
Tips:
- Use room temperature ingredients: This will help your cake batter mix more evenly and smoothly.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making your cake light and airy.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Sift the dry ingredients together before adding them to the batter: This will help ensure that they are evenly distributed throughout the batter.
- Mix the batter only until it is just combined: Overmixing can toughen the cake.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Conclusion:
This plain old yellow cake from scratch is a delicious and versatile cake that can be enjoyed on its own or dressed up with frosting, sprinkles, or other decorations. It is a perfect cake for any occasion, and it is sure to be a hit with everyone who tries it. So next time you are in the mood for a classic cake, give this recipe a try. You won't be disappointed!
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