Best 5 Ultimate Basic Birthday Yellow Cake 3 Layer Recipes

3 LAYER YELLOW CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F. Prepare three 9 inch round cake pans with butter and flour or parchment paper.
• Combine dry ingredients together in a medium bowl.
• Beat butter with a paddle attachment in a mixer. Gradually add in sugar.
• In a separate bowl and hand mixer, beat egg yolks, vanilla, and lemon juice until pale yellow and frothy. Add to butter.
• Beat in 1/3 of the flour mixture then 1/2 the milk. Blend until combined.
• Beat in 1/3 of the flour and remaining milk and blend until combined.
• Beat in remaining flour and mix only until combined. Do not over beat.
• Divide the batter into three pans and bake for 20 minutes.
• Let cool in the pans for 10 minutes then cool in a cooling rack.

BASIC 3-LAYER CAKE

Steps:

• Gather the ingredients.
• Grease and flour three 8-inch cake pans. Alternatively, grease and flour a 9 x 13 x 2-inch baking pan.
• Preheat the oven to 375 F for layers or 350 F for the rectangular pan.
• In a mixing bowl with an electric mixer, combine the butter and sugar; beat until light and fluffy.
• Add the egg yolks and blend well.
• Measure the milk into a cup and add the vanilla extract; set aside.
• Combine the dry ingredients in a separate bowl and stir to blend.
• Add about one-third of the flour mixture to the creamed mixture along with half of the milk and vanilla mixture; blend well. Repeat with another one-third of the flour mixture and the remaining milk and vanilla; blend well. Add the remaining flour mixture and beat until smooth.
• In a separate bowl with clean beaters, beat the egg whites until stiff; fold into the batter , mixing just until blended.
• Bake the layers at 375 F for 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean . Bake the rectangular cake at 350 F for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

CLASSIC BIRTHDAY CAKE

Steps:

• For the cake: Heat oven to 350 degrees. Spray three 9-inch cake pans with nonstick spray or grease with softened butter. If your oven cannot accommodate all 3 pans on one middle rack, while the oven is still cool, arrange 2 racks as close to the middle as possible, allowing enough space between them for the cakes on the lower rack to rise without touching the one above it.
• In a large bowl, whisk the flour, baking powder, salt and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
• In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and light brown sugar. Using an electric mixer (or the stand mixer) on high, beat everything together until it's very light and fluffy, about 4 minutes. Add in the eggs and egg yolks one at a time, beating between additions. Beat the batter until it's almost doubled in volume and very light and fluffy, about 5 minutes, occasionally scraping the sides and bottom of the bowl.
• With the mixer on low, gently beat in 1/3 of the flour mixture. Before it's fully combined, add in 1/2 of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
• Divide the cake batter equally among the three cake pans. Bake 35 to 40 minutes, rotating the pan or rack placement halfway through baking. You'll know the cakes are done when they are golden brown, pulling away from the sides of the pan, and the tops spring back ever so slightly when you press them.
• Remove the cakes from the oven and let sit for five minutes to cool slightly before inverting them onto a wire baking rack to cool completely.
• Make the frosting and assemble the cake: Melt the chocolate either in a bowl in the microwave in 30-second intervals until melted, or in a double boiler or makeshift double boiler (a bowl set over a bowl of barely simmering water on the stove, but not touching the water), stirring occasionally until melted. The melted chocolate should be warm but never hot, with no visible chunks left.
• Add about ⅓ of the sour cream to the melted chocolate and using a spatula, combine until no white streaks remain. Repeat with another ⅓, and finally the last ⅓. The chocolate will stiffen a bit as you add the sour cream, and this is O.K.
• In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Using an electric mixer (or the stand mixer) on low speed at first to avoid showering yourself with sugar, and then increasing to high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the chocolate mixture and blend. Increase the speed to high and beat until everything is very fluffy and well combined, about 2 minutes.
• Once cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread frosting onto the first layer of cake. Place second layer of cake on top, bottom side up (layering the rest of cake with the flat bottoms on top makes a cake with a straight shape, rather than domed). Repeat with remaining layer.
• Once all the layers are assembled, apply a thin layer of frosting all over the cake, making sure to cover the whole cake. Chill the cake for 2 hours, keeping the frosting out at room temperature.
• Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls you wish: very smooth, or peaks and valleys.
• Finish and decorate with sprinkles however you please.

YELLOW LAYER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.

ULTIMATE BASIC BIRTHDAY YELLOW CAKE (3 - LAYER)

Steps:

• Preheat oven to 350°.
• Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
• In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
• Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (I did the math and figured out it is 1-1/4 cups milk + 4 teaspoons vegetable oil).
• Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
• Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
• Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
• Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
• Frost as desired.