Wednesday, July 24, 2013

Yellow Cake

This was decent as a basic yellow cake mix. A little denser/dryer than I would have liked, but still good (especially with fresh berries!). Simply baking it slightly less may help some; and I may play with the recipe a little for a lighter, moister texture. But for now, so I at least have the recipe saved, here it is:


2 C flour
1 Tbls baking powder
½ tsp salt
½ C unsalted butter
1½ C sugar
3 eggs, room temperature
1 C whole milk
1 tsp vanilla

Preheat oven to 350°.

Line two 8" cake pans with parchment; butter and flour pans (or coat with non-stick cooking spray). Whisk together flour, baking powder and salt. Cream butter and sugar until smooth and light. Add eggs; beat well. Slowly add flour mixture, stirring until well combined. Add milk and vanilla; beat until just combined. Divide batter between pans.

Bake 30-35 minutes until cakes are golden and toothpick inserted in center comes out clean. Cool cake in pans 15 minutes before turning onto wire racks to cool completely.

Frost as desired. Delicious with cream cheese icing, chocolate frosting...

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