Yellow Cake

Name: Yellow Cake
Total time: 1 h 45 min
Yield: Makes 1 8-inch cake (or 24 cupcakes)
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s); 2 ½ cups all-purpose flour, spooned and leveled; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon kosher salt; 1 ½ cups sugar; 2 teaspoons pure vanilla extract; 3 large eggs, at room temperature; 1 cup whole milk

230 Ratings
6 Reviews

By Dawn Perry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:

15 mins

total:

1 hr 45 mins

Yield:

Makes 1 8-inch cake (or 24 cupcakes)

Nutrition Info

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)
2 ½ cups all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk

Directions

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.

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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.

Nutrition Facts

Per Serving:

369 calories; fat 18g; saturated fat 11g; cholesterol 98mg; sodium 203mg; protein 5g; carbohydrates 47g; sugars 26g; fiber 1g; iron 1mg; calcium 51mg.

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NGK Firm

05/17/2020

So nice recipe!! Do try : Basic SPONGE CAKE

Cynthia Pickett Steele

12/14/2013

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!

zora_blue

01/20/2013

This was just what I wanted! It's light and airy and NOT fussy.

mbexrf

02/12/2012

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

05/18/2011

with the newer flours, they have already been pre-sifted. No need to sift again.

bundle

05/14/2011

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?

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Yellow Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Yellow Cake

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Yellow Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Yellow Cake