- Calories 369
- Calories from fat 162
- Fat 18g
- Sat fat 11g
- Cholesterol 98mg
- Sodium 203mg
- Protein 5g
- Carbohydrate 47g
- Sugar 26g
- Fiber 1g
- Iron 1mg
- Calcium 51mg
Yellow Cake
Christopher Baker
How to Make It
Step 1
Heat oven to 350°F. Butter the pan(s), line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. (For cupcakes, there is no need for parchment or rebuttering.) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Step 2
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Step 3
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Step 4
Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean (see baking times, below). Cool the cake(s) in the pan(s) for 15 minutes, then turn out onto rack(s) to cool completely.
Step 5
Baking times: For two 8-inch rounds: 25 to 30 minutes. For two 9-inch rounds: 22 to 25 minutes. For one 9-by-13-inch rectangle: 25 to 30 minutes. For 24 cupcakes: 15 to 20 minutes.
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saihtnyc
2013-12-14T10:08:33-05:00
These were great as cupcakes! Made them today for my son's 2nd birthday and they were perfect. Great density, didn't crumble when they were unwrapped and eaten. I followed the recipe as written, using a hand mixer, and the only thing I neglected to do was the last half of Step 3 - i didn't see the instruction not to overmix until I had already made it nice and creamy, and I hadn't "ended with the flour mixture". Oops - but they still turned out perfect!
BrideofSaxon
2013-01-20T17:39:05-05:00
This was just what I wanted! It's light and airy and NOT fussy.
mbexrf
2012-02-12T16:10:40-05:00
I used this recipe to make cupcakes and they turned out great! I did not have whole milk so I substituted soymilk and they were delicious.
Janedo
2011-05-18T08:55:08-04:00
with the newer flours, they have already been pre-sifted.
No need to sift again.
bundle
2011-05-14T03:45:59-04:00
Am I just old-fashioned or what? I had always been advised that if I were going to go to the trouble to make a cake from 'scratch', then I should also take the extra time to sift the flour. Is this old school thinking?
