Best Yellow Cake EVER
🕒 Cook Time: 30 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour
👩🍳 Description: A bit unusual mixing technique assures a perfect cake every time. Frost with 1 1/2 batches of my semi-classic buttercream frosting, any flavor will do, but we like the milk chocolate best.
🍰 Recipe Category: Dessert
🔑 Keywords: Grains, < 60 Mins, Oven
📝 Recipe Yield: 1 cake
🍽 Recipe Servings: 12
🔍 Nutrition Facts (Per Serving):
- Calories: 366
- Fat Content: 14.8g
- Saturated Fat Content: 8.6g
- Cholesterol Content: 138.3mg
- Sodium Content: 282.7mg
- Carbohydrate Content: 53.5g
- Fiber Content: 0.6g
- Sugar Content: 25.2g
- Protein Content: 5g
🥄 Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 cups | Milk |
| 1 | Vanilla |
| 2 1/4 cups | Cake flour |
| 3 cups | Sugar |
| 1 1/2 tbsp | Baking powder |
| 4 | Eggs |
| 3/4 tsp | Salt |
| 12 tbsp | Unsalted butter |
📝 Instructions:
-
Preheat oven to 350 degrees.
-
Grease two 9-inch x 1 1/2 inch cake pans and line bottoms with parchment paper. Grease bottom and flour entire pan.
-
In a medium bowl, lightly combine the yolks, 1/4 cup milk, and vanilla.
-
In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
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Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened.
-
Beat for 90 seconds at medium speed to develop cake structure. Stop the mixer, scrape down the sides.
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Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition. Stop the mixer, scrape down the sides, and give it a final mix by hand.
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Pour the batter into the prepared pans and smooth the surface. (Pans will be half full.)
-
Bake for 25 to 35 minutes or until a toothpick inserted in the cake comes out clean and the cake springs back when pressed lightly in the center. (The cakes should start to shrink from the sides of pans after taking them out of the oven.)
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Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
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Reinvert cakes so that tops are right side up. Cool to room temperature and wrap tightly with plastic wrap.
This recipe promises not just a yellow cake, but the Best Yellow Cake EVER! With its slightly unconventional mixing technique and the promise of a perfect cake every time, it’s sure to become a family favorite. Plus, don’t forget to frost it with a generous serving of your favorite buttercream frosting for that extra touch of sweetness. Enjoy every bite of this delightful dessert!
