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Nothing beats the classic yellow cake for a simple yet delightful treat. This recipe is perfect for birthdays, celebrations, or just because you crave something sweet. With butter, sugar, and vanilla extract, this cake is moist, fluffy, and bursting with flavor. Let's get baking!
What You Will Need
Read more: Yellow Squash Casserole Recipe
What you will need to make yellow cake
- All-purpose flour: Provides structure and stability, ensuring the cake holds together while maintaining a tender crumb.
- Sugar: Adds sweetness and helps create a moist, tender texture by retaining moisture.
- Unsalted butter: Contributes to a rich flavor and creamy texture, making the cake moist and tender.
- Milk: Adds moisture and helps dissolve the dry ingredients, creating a smooth batter.
- Eggs: Bind the ingredients together, add moisture, and contribute to the cake's structure and richness.
- Baking powder: Leavens the cake, making it rise and become light and fluffy.
- Vanilla extract: Enhances the flavor, adding a sweet, aromatic note that complements the other ingredients.
Tools and Instruments Needed
What tools/instruments will be needed to make yellow cake
- Mixing bowl: Essential for combining ingredients smoothly, ensuring even distribution of flavors and textures throughout the batter.
- Electric mixer: Speeds up the creaming process, making butter and sugar light and fluffy, crucial for cake texture.
- Measuring cups: Accurate measurements are key to maintaining the right balance of ingredients for consistent results.
- Cake pan: Provides the shape and structure for the cake, ensuring even baking and easy removal.
- Wire rack: Allows the cake to cool evenly, preventing sogginess and ensuring a firm, yet tender texture.
Yellow Cake Recipe
A classic yellow cake recipe that's perfect for any occasion.
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Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cup unsalted butter softened
- 1 cup milk
- 3 eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Beat until just combined.
- Pour the batter into the prepared cake pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Notes:
For a richer flavor, you can substitute half of the milk with buttermilk.
Read more: Yellow Squash and Tomato Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 100mgIron: 1.5mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Bake the cake as directed.
- Let it cool completely on a wire rack.
- Wrap the cooled cake tightly in plastic wrap.
- Store it at room temperature for up to 2 days.
Freezing Instructions
- Bake and cool the cake as directed.
- Wrap the cooled cake in plastic wrap, then in aluminum foil.
- Place the wrapped cake in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before serving.
For a richer flavor, substitute half the milk with buttermilk. This adds a slight tang and makes the yellow cake even more moist.
Frequently Asked Questions
FAQ:
How can I make sure my cake is moist?
Don't overmix the batter and avoid overbaking. Check with a toothpick for doneness.
Can I use a different type of flour?
Yes, but it may alter the texture. Cake flour can make it lighter.
What if I don't have unsalted butter?
Use salted butter, but reduce the added salt by half.
Can I substitute the milk with a non-dairy alternative?
Yes, almond or soy milk works well as a substitute.
How do I store the cake?
Keep it in an airtight container at room temperature for up to three days.
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