Thursday, August 9, 2012

Basic Yellow Cake

I was in the mood to bake a nice cake today as a welcome-home present for my dad, who has been on a business trip for a few days, but we only had two eggs on hand. After a few minutes of searching for a recipe that only called for two eggs, I found this recipe for a simple yellow cake. They work very well for layering. They turned out nicely, but be sure to use parchment or wax paper to avoid sticking. Also, if you've never made a cake from scratch before, be warned that they do taste quite different from cakes made from a boxed mix. That's not to say that made-from-scratch cakes are bad by any means, it's just a matter of personal preference.

Basic Yellow Cake

Makes: two 8-inch round cakes


3 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cup granulated sugar
2/3 cup (14 tsp.) softened butter or margarine
2 eggs
1 1/2 tsp. vanilla
1 1/4 cups milk


1. Preheat oven to 350 degrees F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.

2. Sift together flour, baking powder, and salt. Set aside.

3. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.

4. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating for one minute.

5. Spread batter evenly in prepared cake pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove from pans. Cool completely.

6. Layer, fill, and frost as desired.


Recipe courtesy of Wilton.

No comments:

Post a Comment