Yellow Cake Recipe
What You'll Need:
- 3/4 Cup of Softened Butter (salted or unsalted, depending on your preference)
- 1/2 Cups of Granulated Sugar
- 4 Large Eggs
- 2 Teaspoons of Vanilla Extract
- 1 Cup of Milk
- Optional: 2 Tablespoons of Cocoa Powder (to make a chocolate cake) or 1/8 Cup of Almond, Orange, Lemon, or Other Flavored Extract (to make a flavored yellow cake)
- Optional: Several Drops of Food Coloring (to tint your cake, if desired)
- 3 Cups of Flour
- 1/2 Teaspoon of Salt
- 1 Tablespoon of Baking Powder
- Shortening, Extra Butter or Baking Spray (to grease your pans)
- 2 Round Cake Pans for a Layer Cake, 1 Rectangular Cake Pan for a Sheet Cake, or 1 Shaped Cake Pan
- A Whisk or Electric Mixer
- A Spatula
- A Few Toothpicks
- A Baking Rack
- A Plate or Serving Platter
- Preheat the oven to 350°F.
- Cream the butter and sugar, scraping the sides of the bowl occasionally as you mix.
- Slowly beat the eggs, vanilla extract and milk into the butter and sugar mixture. If you are adding food coloring and/or an additional flavored extract or cocoa powder, mix them in, too.
- In a separate bowl, sift together the baking powder, salt and flour.
- Mix the sifted dry ingredients in with the wet ingredients a little bit at a time, and continue mixing until all of the ingredients are well-blended.
- Grease your baking pan(s) using the shortening or extra butter, and then flour them lightly. Gently tap out the excess flour. (Note: If you use baking spray, you don't need to flour the pans.)
- Pour the batter equally into the greased and floured cake pan(s).
- Bake the cakes for approximately 30 minutes or until they pass the "toothpick test."
- Let the cake(s) cool on a baking rack for at least 15 minutes, and then turn them out of their pans. Let them cool completely before icing and decorating your cake.