Basic Yellow Cake

2015-09-02
  • Servings : 16
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 60m

A simple butter based yellow cake recipe for single and multiple layer cakes, Boston Cream Cale/Pie, and cupcakes that takes only minutes to make.

Margarine can be substituted to reduce saturated fat content.

Flavorings

You can use any pure extract can be used for this recipe; vanilla, lemon, almond, orange. Avoid artificial flavors if possible.

Preparing Cake Pans

1. Grease and Flour

Lightly grease cans using shortening or butter and dust with cake or all-purpose flour.

2. Line With Parchment Paper

Line bottom of pans with circle or square of parchment paper. Lining the sides is optional.

3. Cupcakes

Grease and flour or line with baking cups.

Cake Making Tips

To avoid dense, dry cakes follow these tips:

  • Have all ingredients at cool room temperature (about 65°-70°F).
  • Do not over mix the batter.
  • Do not over bake. Oven temperatures very. Check for doneness after minimum baking time. A cake tester or wood toothpick inserted into the center should come out clean with a few crumbs and no unbaked batter.

Ingredients

  • 8 oz. (225 g) butter or margarine
  • 1.5 cups (300 g) granulated sugar
  • 4 large eggs
  • 3 cups (300 g) sifted cake flour
  • 2.5 teaspoons (12.5 ml) baking powder
  • 1 cup milk
  • 2 teaspoons (10 ml ) pure vanilla or lemon extract or 1 teaspoons (5 ml) each vanilla and almond extracts

Method of Preparation

Step 1

For best results have all ingredients at cool room temperature. Sift flour before measuring. Preheat oven to 350°F (175°C)

Step 2

In a medium bowl, combine flour and baking powder using a whisk or spoon.

Step 3

In a large bowl, beat butter at medium speed until creamy and gradually add sugar beating 1 to 2 minutes after adding the sugar. Add eggs, one at a time, beating until thoroughly combined.

Step 4

Add flour, alternating with milk, beginning and ending with flour. Mix at low speed after each addition only until blended. Stir in desired flavorings.

Step 5

Pour or spoon batter into prepared cake pans or cupcake pans. Fill cupcake pan about two-thirds full.

Step 6

Bake 9-inch cake 20 to 23 minutes, 9x13 cake 28 to 30 minutes, and cupcakes 15 to 18 minutes or until a wood toothpick inserted in the enter comes out clean.

Step 7

Cool in layer cakes in pans on wire racks about 10 minutes before removing from pans. Cool cupcakes in pans about 5 minutes. Remove from pans and cool completely. Frost if desired.

Related Recipes:
  • High Protein Turkey & Mushroom Chili

  • Pan-Fried Zucchini

  • 20 Calorie Aioli

  • Reduced Calorie Tartar Sauce

  • Chocolate Nut Clusters

Nutritional Info

This information is per serving.

  • Calories

    265
  • Calories from Fat

    115
  • Total Fat

    13g
  • Saturated Fat

    8g
  • Trans Fat

    0g
  • Cholesterol

    85mg
  • Sodium

    115mg
  • Carbohydrates

    34g
  • Dietary Fiber

    0g
  • Sugar

    20g
  • Added Sugar

    19g
  • Protein

    4g
  • Serving Size:

    About 2.5 oz. (70 g) 1/16th recipe