Yellow Cake Recipe
User Reviews
5
Yellow Cake Recipe
Description
This yellow cake combines softened butter with neutral oil, granulated sugar, baking powder, salt, and vanilla for a flavorful batter. Eggs and yolks add structure and moisture, while cake flour yields a fine crumb. Milk at room temperature is added in stages for smooth consistency. The batter is mixed thoroughly, then divided into prepared pans or muffin tins.
Baked at 350°F, the cake develops a light golden crust. Baking times vary: 20-30 minutes for cupcakes, 35-45 minutes for 8- or 9-inch rounds. The cake is done when a toothpick inserted in the center has moist crumbs but no wet batter. Cooling the cake in pans before loosening preserves shape and prevents crumbling. The versatile yellow cake is suited for various frostings and celebrations.
Neutral oil like canola works best for balanced moisture without flavor. Properly measuring flour by aerating and leveling ensures texture accuracy. Whole milk gives a richer cake, but skim or lower fat milks can also be used. Nutritional values are approximate.
Ingredients
- 1/2 cup butter softened
- 1/3 cup neutral cooking oil generic cooking oil
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 4 egg room temperature, large
- 2 egg at room temperature, yolk
- 3 cups cake flour
- 1 cup milk at room temperature, whole
Instructions
- Place a rack in the center of the oven. Preheat the oven to 350F.
- Grease and flour either two 8 or 9-inch round cake pans or two 12-count muffin tins. You can line the muffin cups with paper liners in place of greasing. Set aside.
- Beat together the butter, oil, sugar, baking powder, and salt together with a mixer until well-combined, about 3 minutes on medium-high.
- Scrape down the sides.
- Add the eggs and then egg yolks one at a time, and mix until well-combined.
- Scrape down the sides.
- Stir in half of the flour, then all of the milk, and then the remaining flour, scraping the bowl after each addition.
- Divide the batter evenly between the prepared pans.
- Bake the cake until just golden brown. For cupcakes - 20-30 minutes. For 8-inch and 9-inch round cake pans 35-45 minutes. The cake should have a few moist crumbs attached when a toothpick is inserted in the center but there shouldn't be wet batter.
- For round cake pans, cool completely in the pan, then loosen the edges with a knife and gently remove from the pan.
- For cupcakes, let cupcakes to cool in the pans for 5-10 minutes, then remove to a wire rack to cool completely.
Notes
- Use neutral oil such as canola for best moisture without affecting flavor.
- Measure flour by aerating, spooning, and leveling for accurate results.
- Whole milk yields a moister, richer cake, but skim milk works as well.
- Cake is done when toothpick inserted comes out with moist crumbs but no wet batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 189kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 147mg | 6% |
| Potassium | 82mg | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 195IU | 4% |
| Calcium | 39mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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