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Back-to-Basics Yellow Cake Recipe

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★★★★★

4.9 from 131 reviews

This Back-to-Basics Yellow Cake recipe delivers a classic, moist, and tender cake perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, vanilla, and cake flour, it produces a rich and flavorful cake that’s easy to bake and sure to please all ages.

Ingredients

Scale

Wet Ingredients

  • 16 tablespoons (227g) unsalted butter, at room temperature (at least 65°F)
  • 4 large eggs, room temperature
  • 1 cup (227g) milk, at room temperature
  • 1 tablespoon King Arthur Pure Vanilla Extract

Dry Ingredients

  • 1 1/2 cups (298g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 3 cups (360g) King Arthur Unbleached Cake Flour

Instructions

  1. Preheat Oven and Prepare Pans: Place a rack in the center of the oven and preheat it to 350°F. Lightly grease your chosen pans – you can use one 9″ x 13″ pan, two 8″ or 9″ round cake pans, or muffin tins lined with paper and sprayed with non-stick spray.
  2. Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat together the butter, sugar, baking powder, salt, and vanilla extract. Scrape the bottom and sides of the bowl frequently until the mixture is pale and fluffy, about 3 minutes.
  3. Add Eggs: Add the eggs in two batches, beating well after each addition. Be sure to scrape the bowl between additions. Continue mixing until fully combined and the batter thickens.
  4. Incorporate Flour and Milk: Stir in half of the flour, then all of the milk, followed by the remaining flour. Scrape the bowl after each addition. The batter may look curdled after adding the milk but will come together once all the flour is mixed in. Mix just until combined to avoid overmixing.
  5. Divide the Batter: Evenly distribute the batter into the prepared pans and spread it to create a level surface.
  6. Bake: Bake until the cake turns golden brown. Bake for 40-45 minutes for a 9″ x 13″ pan, 36-42 minutes for 9″ round pans, 38-44 minutes for 8″ pans, or 24-30 minutes for cupcakes. Check for doneness by pressing the center gently; it should feel firm, and a toothpick inserted should come out clean or with a few moist crumbs.
  7. Cool: Remove the cake from the oven. Allow it to cool completely in the pan. For cakes, loosen the edges with a knife and gently remove from the pans. For cupcakes, cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Notes

  • Using room temperature ingredients helps create a smooth batter and better cake texture.
  • Do not overmix the batter after adding flour to prevent a dense cake.
  • Make sure to preheat the oven to ensure even baking.
  • Check cake doneness with a toothpick; avoid opening the oven frequently to maintain consistent temperature.
  • If using muffin tins, liners make removing cupcakes easier and help prevent sticking.

Keywords: yellow cake, classic cake recipe, basic cake, vanilla cake, homemade cake, birthday cake, easy cake recipe

Find it online: https://dishedbydana.com/back-to-basics-yellow-cake-recipe/