Community Pick
Rainy Day Yellow Cake
"First made on 12/27/02. Best cake ever! Always use for birthday cakes. (Double recipe for my large cake pan)."
photo by BLAh..BLAh...
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
- 4 large eggs, separated
- 3⁄4 cup butter, at room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- frosting
directions
- Heat the oven to 350°F Prepare a 9- by 13-inch pan by greasing it and dusting it with flour.
- In a medium-sized mixing bowl, beat the egg whites with an electric mixer until stiff but not dry.
- Set aside.
- KIDS' COOKING SKILLS: Use this recipe to teach your kids how to cream butter and sugar and decorate a cake using a pastry bag.
- In a separate mixing bowl, cream the butter for 1 to 2 minutes; add the sugar and cream for another 2 minutes.
- Add the egg yolks all at once and beat for another minute or until the mixture appears light and fluffy.
- Beat in the vanilla extract.
- Measure the flour using a dry measuring cup and pour it into another mixing bowl.
- Ask your child to measure the baking powder, baking soda, and salt, carefully leveling each with a knife, and then stir them into the flour.
- Measure the buttermilk in a liquid measuring cup.
- Add about a third of the flour mixture to the butter-sugar mixture and mix well.
- Then, mixing (but not overbeating) after each new addition, add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour.
- Fold the stiff egg whites into the batter with a rubber spatula.
- Pour the batter into the prepared pan.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Set on a rack to cool.
- Ice the cooled cake with any of the frostings (except decorators') in this article.
- Then prepare a batch of decorators' frosting, which is slightly stiffer than the others.
- Divide it into four small bowls and mix in food coloring.
- Spoon the desired color into a pastry bag (place the coupler base into the bag first, then roll the bag down so the frosting goes into the bottom).
- Attach the desired tip by screwing on the coupler ring.
- To create a rainy day scene, use a drawing tip to outline clouds, raindrops, grass, and a simple figure holding an umbrella.
- For best results, wash out the tip each time you switch colors.
- To make flowers, use a star tip for the petals and a leaf tip for leaves.
- With the tip of your choice, pipe a border around the whole scene, if desired.
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Reviews
-
I was VERY pleased with this delicious cake. It was well worth the effort for my son's first birthday party- I made a double batch and there was enough for a bunny shaped cake, a personal-sized cake for my son, and one and a half dozen cupcakes. The bunny cake took an extra long time to bake through (almost an hour!), but I think that was because it was fairly large, and I filled it a bit too much. I used a buttercream frosting on the small cake and cupcakes, and a lemon glaze from recipe #18018. The lemon-glazed cake was the star! I am trying to hold back and not eat all the leftovers by myself (there are only leftovers because I made so much cake). -
This cake turned out perfect. I made it for a birthday and iced with buttercream icing. It was so moist. Color was very slightly golden color. I baked this in a 9 x 13 glass cake pan so I dcreased the temperature 25 degrees and increased bake time from 35 min to 53 min. This recipe you wont be disappointed. -
Excellent cake! I upped the butter to 2 sticks of smart balance 50/50. And substituted whole milk with 1 1/2 Tablespoons of lemon juice. And I used Swan Cake Flour and so I used 3 cups. I was told that it was the best cake anyone had ever had.
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This is without question the most complicated cake I've made, but it was well worth the effort! Absolutely delicious. Super moist and full in the pan. Thanks for posting this recipe! -
I have neglected to review this recipe but it deserves a late but great review. I have been using this recipe for years now, every time someone asks me to make a vanilla birthday cake (I am a decorator at a bakery and make cakes on the side for extra money). I too add a little extra butter (2 sticks for a single batch) but follow the recipe to a "T". I love, love, love it!!! Thanks Zusie-Q for a great cake.
see 31 more reviews
Tweaks
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Excellent cake! I upped the butter to 2 sticks of smart balance 50/50. And substituted whole milk with 1 1/2 Tablespoons of lemon juice. And I used Swan Cake Flour and so I used 3 cups. I was told that it was the best cake anyone had ever had.
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Wahoo! FINALLY a yellow cake recipe that's as good as a bakery's!! I baked two 9" layers for about 31 minutes, and they were just perfect. I used sticks of 50/50 butter/substitue blend in place of whole butter, an eighth cup less sugar, and 2 1/2 cups sifted cake flour instead of all-purpose. Result was a light but richly textured and full-flavored cake. Pretty sweet, so I used a dark chocolate (homemade) frosting - mmmmm recommend:)
RECIPE SUBMITTED BY
Zuleika L.
Edinburgh
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I am a proud mother of three healthy boys aged 15,11 and 5. I'm originally from the tiny island of Bermuda and have been living in Edinburgh since July 2005.
I've been collecting recipes since I was about 14 or 15 and been cooking and baking since then as well.
I love all kinds of crafts also. In my spare time if I'm not in the kitchen; I crochet, make jewelry, bead, knit, sew, cross stitch, do plastic canvas and quilt. I have a short attention span, so I have plenty of different craft choices when I get bored of doing something. Oh, and I also like to read, listen to music, fiddle with any electronic gadget, collect dvd's and watch them, and I'm an internetaholic! :-) I keep a craft blog at http://hobbyzu.blogspot.com and I sell my crocheted items and patterns at http://hobbyzu.com. I keep pretty busy and being self employed gives me more time to explore cooking! :-)
I'm mostly interested in cook books featuring regular old home cooking and favorites. When I moved to the UK I had to get rid of my cookbook collection. I did keep all my Bermudian cookbooks, charity cookbooks and 'The Foods of Israel Today' and Better Homes and Gardens 'Hometown Favorites'.
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I am most passionate when it comes to my family and caring for them. Getting to feed them is an added bonus! Lucky for me, my boys are steadily growing pigs with bottomless pits for stomachs! lol :-)
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