Yellow Cake

Name: Yellow Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 cake, 16 serving(s)
Ingredients: 3 1/2 cups cake flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 3/4 cups whole milk; 1 tablespoon vanilla; 1 cup unsalted butter, room temperature; 2 cups white sugar; 4 whole eggs; 2 egg yolks

Submitted by Gohogsgirl

"THE Quintessential Yellow Cake"

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photo by grltrkr

Ready In:: 50mins
Ingredients:: 9
Yields:: 1 cake
Serves:: 16

ingredients

3 ¹⁄₂ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 ³⁄₄ cups whole milk
1 tablespoon vanilla
1 cup unsalted butter, room temperature
2 cups white sugar
4 whole eggs
2 egg yolks

directions

Preheat oven to 350°, prepare 2 8-in round cake pans or 1 9 x 13 cake pan.
Sift dry cake ingredients; set aside.
Add vanilla to the measured milk.
Using an electric mixer, whip butter for 2 minutes, and then add sugar and beat 5 minutes.
Add egg yolks, and combine – then add eggs 1 at a time thoroughly combining after each addition.
Beginning and ending with flour, alternate adding the flour and milk to the mixing bowl.
Combine and make sure sides of bowl are scraped down.
Pour into prepared pan(s). For round pans, bake 25-30 minutes and for 9 x 13 bake 35 minutes.
Cool completely on wire rack.

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Reviews

I made this with Trader Joe's gluten free flour blend with a scant tsp of xanthan gum to replace the cake flour. I also replaced the milk with homemade milk kefir (you could also use buttermilk). Everyone absolutely loved how the cake came out. I baked it in a 9x13 and had to give it a few more minutes, but I think next time I'll let the middle stay a little undercooked so it's a bit more moist. The texture was still awesome and the flavor was perfect. I topped it with buttercream frosting for my son's birthday. Now everyone is asking for the recipe! I would also use Bob's Redmill 1 for 1 gluten free flour instead if I have access to it next time, that typically comes out very well in recipes using regular flour.

Paul S.
This batter was soupy compared to my favorite cake recipes plus you'll need three 8" pans if you don't want it to spill into your oven when baking unless you have 8" pans with high sides. Cutting the milk to one cup gave much better results. The flavor was good. The original recipe gave too dense a cake and the recipe with less milk gave the perfect texture and structure for layer cakes.

KissMySweet
The alternating of flour & milk was difficult using the kitchen aid. Otherwise it was a fairly easy recipe. I baked it in a rectangular dish and it took 5 mins. longer. When it was done, it felt nice and spongy with a golden color

grltrkr
This is a good cake recipe, and I followed it to the letter, except I added the zest from two oranges to the batter...I'm lucky the cake made it into the oven. The only problem I had was that when I baked it in a 9 X 13-inch pan, the texture was too dense, and judging from some of the other recipes on Zaar, it seems it was just too much batter for that type of pan. But besides that, it is a great cake. I would be willing to bet this is enough batter to make three layers, not two.

Two Socks
Tasty cake with tender crumb. Used it in 2 9 inch pans - this batter rose to twice the poured height! I did sub buttermilk I needed to use the last of but other wise followed recipe as written. This is a moist delicious cake that is a lovely foil for any rich frosting - used Recipe#70457 & oh my, it is great! Plan to use for a pecan nutty frosting next! Thank you for the keeper!

Busters friend