THE BEST YELLOW CAKE RECIPE, HOMEMADE FROM SCRATCH

A great yellow cake recipe is one of the most searched for among dedicated baking enthusiasts. I’m no different and have been experimenting with different recipes that I’ve found online for years.

For some reason that’s probably stuck in my psyche since childhood, I always envision yellow cake as in an impressive three layers that just looks like one of the simplest but most inviting cakes ever.


Ingredients
1¼ cups all purpose flour, sifted
1½ cups cake flour, sifted
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
1/3 cup vegetable oil
2/3 cup butter
1 tbsp vanilla extract, good quality
2 extra large eggs
2 extra large egg yolks
1½ cups buttermilk, or soured milk

Instructions
Sift together both flours, baking soda, baking powder and salt. Set aside.
Grease and flour 2 eight inch round cake pans and line the bottom with 2 circles of parchment paper.
In the bowl of an electric mixer beat together the sugar, vegetable oil, butter and vanilla. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time, then beat in the 2 egg yolks.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 8 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

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