Awesome Scratch Yellow Cake
Recipe: #14129
September 02, 2014
"This makes the best yellow cake, I've tryed lots of different recipes this one is the best yet! Makes a layer cake or bake a 9x13, I didn`t list the cooking it is listed in the steps because there are different cooking times"
Original is 12-14 servings
Ingredients
Nutritional
- Serving Size: 1 (195.4 g)
- Calories 443.9
- Total Fat - 14.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 513.4 mg
- Sodium - 9805.6 mg
- Total Carbohydrate - 65.3 g
- Dietary Fiber - 0.8 g
- Sugars - 39.9 g
- Protein - 13.3 g
- Calcium - 205.4 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350º F. Spray two or three round baking pans or a 9x13 baking dish with nonstick baking spray or grease with soft butter then lightly flour shaking away any excess flour from pans.
Step 2
With an electric mixer cream the butter and sugar until a light yellow about 3 minutes. Add eggs one at a time, being sure they are fully incorporated before adding the next. Add egg yolks beat until completely incorporated.
Step 3
In bowl, combine salt, baking powder, and all-purpose flour, spoon half of the mixture into the butter, sugar and egg mixture beating on lowest speed (or with a spatula by hand) until just combined. The dd half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Stir in the vanilla and food coloring (if your using it).
Step 4
Divide the cake batter between the baking pans or pour into the 9x13 baking sheet pan.
Step 5
Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8-inch pans, 30 minutes for two 9-inch pans, and 35 minutes for a 9x13 baking pan. Remove from the oven and allow to cool about 8-10 minutes in the pan placed on a wire cooling rack. Then, turn the cakes out on the cooling rack to cool completely.
Tips
No special items needed.
0 Reviews
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