MOIST YELLOW BUTTERMILK CAKE RECIPE
Here's an easy yellow buttermilk cake recipe that's made from scratch. Instant pudding and whipped topping icing make it extra moist and yummy!
Provided by Cheryl Najafi
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat to 350 degrees. Butter and flour two 9" round cake pans and set aside.
- In a medium bowl, whisk together the eggs, yolks, 1/3 cups buttermilk and the vanilla, set aside.
- In the bowl of a stand mixer combine the flour, salt, baking soda and sugar. Blend for 30 seconds on low speed. Next add softened butter and remaining buttermilk. Once mixture is combined, mix for 2 minutes to fully incorporate. Add the egg mixture in 3 batches, scraping after each addition.
- Divide the batter equally into 2 prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center pulls out with just a few moist crumbs attached. Remove the cakes to a cooling rack and allow them to cool for 10-15 minutes before removing the cakes from the pans and cooling completely on the rack.
- While the cakes are cooling, combine the whipped topping with the milk and vanilla. Add the instant pudding mix and beat on high speed for about 5 minutes until thick and creamy.
- When the cakes have cooled, spread 1 cup of icing on only the top surface of the first cake. Place the second cake on top and cover the entire cake with the remaining icing. Cut the cake into large slices and enjoy!
Nutrition Facts : Calories 865 kcal, Carbohydrate 142 g, Protein 8 g, Fat 28 g, SaturatedFat 19 g, Cholesterol 126 mg, Sodium 1376 mg, Sugar 114 g, UnsaturatedFat 7 g, ServingSize 1 serving
YELLOW CAKE
For yellow cake success, follow this recipe closely and don't make any ingredient substitutions.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
- Add about 1/3 of the dry ingredients and 1/2 of the buttermilk and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the buttermilk and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. The batter is very thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until fluffy peaks form, about 3 minutes. See photo and video above for a visual. Slowly and gently fold the egg whites into the thick cake batter. Avoid over-mixing as you don't want to deflate the egg whites.
- Pour/spoon batter evenly into cake pans.
- Bake for around 27-31 minutes or until the cakes are baked through. After about 18 minutes, tent the cakes with aluminum foil to prevent the tops and sides from over-browning. To test the cakes for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. The cakes may look a little spongey on top as a result of the whipped egg whites. (That's normal!)
- Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake (or on ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. (If desired, if the edges seem extra crumbly, apply a crumb coat which is a thin layer of frosting all over the cake. You can see I did this in the video tutorial above. Refrigerate the crumb coated cake for 15 minutes before adding the rest of the frosting.) Spread remaining frosting all over the top and sides. I always use an icing spatula and/or a bench scraper for the frosting. Garnish with sprinkles, if desired.
- For extra neat slices, refrigerate cake for 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.
YELLOW CAKE
Yellow cake is a classic dish that we all know and love! Perfectly moist with a light and fluffy texture, it's a cake that we make ALL the time because everyone loves it!
Provided by Alyssa Rivers
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Store in an airtight container or jar until ready to use.
- When ready to bake, preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside.
- Add all dry ingredients to a large bowl. Add the buttermilk, milk, oil, vanilla, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer until fully combined. Separate the batter evenly into the two cake pans and bake for 30-35 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
- Frost with your desired frosting. I used my delicious chocolate cream cheese frosting and it is to DIE for when paired with this yellow cake!
Nutrition Facts : Calories 325 kcal, Carbohydrate 66 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 74 mg, Sodium 278 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 2 g, ServingSize 1 serving
BEST YELLOW CAKE WITH BUTTERMILK
This is a very moist cake and icing combo
Provided by wanda sluss
Categories Cakes
Time 55m
Number Of Ingredients 9
Steps:
- 1. Grease 2 round cake pans Preheat oven to 350 Cream softened butter and sugar Add eggs one at a time Sift dry ingredients and add to sugar mixture
- 2. Rotate with buttermilk Add vanilla flavoring Bake 30-35 minutes
- 3. Chocolate Icing for cake: 4 oz. unsalted butter/softened 2/3 c. unsweetened cocoa 3 c. Confectioner Sugar pinch salt 1/4 c. sour cream milk as needed
More about "best yellow cake with buttermilk recipes"
BEST YELLOW CAKE RECIPE - TASTE OF THE FRONTIER
From kleinworthco.com
5/5 (1)Category DessertCuisine AmericanTotal Time 45 mins
- Combine flour, cake flour, baking powder, baking soda & salt in a mixing bowl & whisk to sift. Set aside.
- In the bowl of an electric mixer, whip together butter & granulated sugar using the paddle attachment.
BEST (EVER) YELLOW CAKE RECIPE (HONEST!) - GLOBAL BAKES
From globalbakes.com
30 BUTTERMILK CAKES TO USE UP YOUR CARTON - ALLRECIPES
From allrecipes.com
YELLOW CAKE RECIPE | SUGAR AND SOUL
From sugarandsoul.co
SCRATCH YELLOW CAKE RECIPE USING BUTTERMILK - RECIPESCHOICE.COM
From recipeschoice.com
TOP 41 YELLOW CAKE RECIPE USING BUTTERMILK RECIPES
From metal.pakasak.com
BEST YELLOW CAKE WITH BUTTERMILK - COOKEATSHARE
From cookeatshare.com
YELLOW BUTTERMILK CAKE RECIPE FROM SCRATCH - RECIPESCHOICE.COM
From recipeschoice.com
CAKE MIX BUTTERMILK CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
THE BEST MOIST YELLOW CAKE RECIPE WITH BUTTERMILK
From recipeschoice.com
YELLOW CAKE FROM SCRATCH BEST RECIPE NO BUTTERMILK
From recipeschoice.com
YELLOW BUTTERMILK CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BUTTERMILK SHEET CAKE - THE BEST YELLOW CAKE WITH CHOCOLATE …
From delightfulemade.com
HOMEMADE YELLOW CAKE RECIPE WITH BUTTERMILK | THE CAKE BOUTIQUE
From thecakeboutiquect.com
TOP 41 MOIST BUTTERMILK YELLOW CAKE RECIPE RECIPES
From sprout.jodymaroni.com
30 BUTTERMILK CAKES THAT ARE INSANELY MOIST - INSANELY GOOD
From insanelygoodrecipes.com
52 BEST CHRISTMAS CAKE IDEAS TO SLICE INTO THIS SEASON - TODAY.COM
From today.com
YELLOW CAKE RECIPE USING BUTTERMILK : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love