Video:How to Make Easy Yellow Cakewith Elizabeth LaBau
This easy yellow cake recipe can be enjoyed as a simple tea cake or a delicious frosted birthday cake. Learn how to make this quick and easy yellow cake.See Transcript
Transcript:How to Make Easy Yellow Cake
Hi, I'm Elizabeth LaBau with About.com Food. Today I'm going to show you a quick and easy yellow cake recipe. This recipe is from the About.com Baking site.
Ingredients for Easy Yellow Cake
Here's what you'll need to get started:
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (4 oz) butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup milk, room temperature
- 2 9-inch cake pans
Make the Easy Yellow Cake
Begin by preheating your oven to 350 degrees Fahrenheit. Spray 2 9-inch cake pans with nonstick cooking spray. Sprinkle a little flour in each of them and tap it around so there is a thin layer of flour coating the pans.
In a medium bowl, combine the flour, baking powder, and salt. Stir them together with a whisk until blended. Place the softened butter in the bowl of a stand mixer along with the sugar, and beat them on medium-high speed for 5 minutes, until light and fluffy. Add the eggs, one at a time, beating for a full minute after adding each egg. After the last egg is added and mixed in, pour in the vanilla extract and mix until it's incorporated.
Stop the mixer and add a third of the flour mixture and mix on low speed until it disappears into the batter. Add half of the room temperature milk, and after that is incorporated, add half of the remaining flour. Add the rest of the milk, and when the batter is looking smooth, finish off by adding the last of the dry ingredients. Mix just until everything is incorporated.
Give the batter a quick stir or two with the spatula to make sure everything is mixed in. Pour the batter into the two pans, and smooth it into an even layer.
Bake and Serve the Easy Yellow Cake
Bake these yellow cakes in your 350 degree oven for about 25 minutes, or until they are golden brown and they spring back when lightly touched.
Cool the cakes for 5 minutes in the pans, then run a knife around the edge and carefully invert them onto a cooling rack. Let them cool completely, then wrap them in plastic wrap or frost them to enjoy immediately.
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