Yellow Cake Recipe
Yellow cake has been a beloved dessert in America since the 19th century. Its distinct yellow color comes from the use of egg yolks and butter, which were more readily available in the United States than in other parts of the world at the time.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9x13 inch baking pan or two 9-inch round cake pans
- Parchment paper (optional)
- Cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick cooking spray. If you prefer, line the bottom of the pan(s) with parchment paper for easier removal of the cake.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. This helps to incorporate air into the batter, which will give your cake a light texture.
- With the mixer on low speed, alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. This means you’ll add about one-third of the dry mixture, followed by half of the milk, then another third of the dry mixture, the remaining milk, and the rest of the dry mixture. Mix until just combined.
- Stir in the vanilla extract until the batter is smooth and well combined
- Pour the batter into the prepared pan(s) and spread it evenly. Tap the pan(s) gently on the counter to release any air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan(s) for about 10 minutes. Then, transfer the cake to a cooling rack to cool completely before frosting.