Yellow Cake Light Recipes

FLUFFY CLASSIC YELLOW CAKE

Steps:

• Prep: Preheat the oven to 350 F (177 C). Prepare two 9" (22 cm) round cake pans by greasing them and then adding some flour and tapping it around the pan to coat. Tap the excess flour out of the pan. Measure out all of your ingredients for each section of the recipe and keep each grouping together to help with the workflow of the recipe
• MIX THE DRY INGREDIENTS: Sift the dry ingredients into a large bowl and then whisk together to combine. Set aside.
• MIX THE WET INGREDIENTS: In a separate medium bowl, whisk together all of the wet ingredients and set aside.
• MAKE THE MERINGUE: In the bowl of a stand mixer fit with the whisk attachment or with a hand mixer, beat the egg whites on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
• COMBINE THE COMPONENTS: Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula. Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter. Next add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
• Bake the cake at 350 F (177 C) for 20-23 minutes until the cake is set and a cake tester comes out with moist crumbs. Allow the cake to cool completely before frosting.
• Store uneaten cake covered in the refrigerator for up to 4 days.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

YELLOW CAKE LIGHT

Steps:

• Preheat oven to 350°F.
• Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside.
• Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes).
• Add eggs, one at a time, beating well after each addition.
• Mix flour, baking powder and salt together (large glass mixing cup worked well).
• Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Divide the thick batter into the 2 prepared pans, spreading as evenly as possible.
• Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks.
• Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Line two 9-inch cake pans with wax or parchment paper. Butter the paper and insides of the pans. Lightly flour the pans, tapping out excess flour. Set aside.
• In a medium-size bowl, whisk together the cake flour, salt, baking soda, and baking powder. Once whisked together, sift the dry ingredients into a separate bowl, to remove and small lumps in the cake flour.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar on medium-high speed, until very creamy and pale, at least 3 to 4 minutes. You want to beat it until the sugar starts to melt into the butter, and not feel so grainy. Add the egg yolks, one at a time, mixing well after each addition. Add the vanilla and mix, scraping down the sides of the bowl. Turn mixer to low speed and add 1/3 of the flour, 1/2 of the buttermilk, 1/3 of the flour, the second 1/2 of the buttermilk, and ending with the last 1/3 of the flour. Stop mixing when the flour is just almost incorporated. Do not overmix!!
• Add the egg whites to a medium bowl. Using a hand whisk, whisk the egg whites until they are soft peaks. Add about 1 cup of the cake batter to the egg whites. Using a spatula, gently fold the two together. Add the egg whites to the bowl of batter. Using a spatula, gently fold them in by running the spatula down the sides of the bowl, under the batter, and back up the sides of the bowl. Repeat until the batter is equally blended.
• Divide the batter equally between the cake pans. Using an offset spatula, smooth the top of the batter in each pan. Do not tap the pans on a counter to remove air bubbles, like you normally would in a regular cake. This will deflate the cake batter.
• Bake the cakes in the center of the oven until a toothpick inserted in the centers comes out clean, 30 to 35 minutes, rotating the pans halfway through.
• Transfer cakes to a wire rack. Allow the cakes to cool in the pans for about 10 minutes. Invert the cakes onto a wire rack. Peel off the wax or parchment paper. Allow cakes to cool completely before frosting.
• In a small bowl, whisk together the cocoa and 1/4 cup plus 2 tablespoons of warm water until the cocoa is dissolved. Set aside.
• In a large bowl, using an electric mixer, beat the butter, powdered sugar, salt, and vanilla together on medium speed until the mixture is pale and fluffy. Gradually beat in the melted chocolate, followed by the cocoa. Beat until well combined.
• Allow the frosting to stand for 30 minutes before using.
• Using a serrated knife or cake leveler, trim the tops of the cakes to level them if desired.
• Frost the cake and serve. Note: I don't recommend refrigerating this cake if you're using this frosting recipe. The frosting becomes very firm when chilled.

YELLOW CAKE MADE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.