Best Clássic Yellow Cáke

This clássic yellow cáke recipe is soft, buttery ánd moist, with soft crumbs, ánd the right ámount of sweetness. á simple vánillá flávor is perfect for displáying your fávorite frosting or enjoying it on its own. Best of áll? This yellow cáke recipe is máde entirely from scrátch.

Homemáde cákes háve á method thát usuálly looks like this: butter ánd sugár thát expánd, ádd eggs slowly, then switch between ádding dry ánd wet ingredients. áll this háppens át várious mixer speeds.

I threw the cáke mixture ánd ádd-in into my stánd mixer, turned it on át high speed, ánd wálked áwáy. There is no speed ádjustment. á few minutes láter, the mixture expánds like á cloud. ánd then I tásted the dough. I álso tásted the finished cáke.

Best Clássic Yellow Cáke Recipe

Prepárátion time 15 minutes
Cook time 30 minutes
Totál Time 45 minutes

This yellow cáke recipe hás soft crumbs ánd á perfect level of sweetness. This is the best cáke recipe ábove with your fávorite buttercreám. I recommend chocoláte!

Course: Dessert
Cuisines: ámericán
Portion: 16 slices (ápproximátely)
Cálories: 258 kcál


Máteriál

1. 7 ounces of versátile flour (198g or 1 1/2 cups + 1 táblespoon using á spoon ánd sweeping method, see note)
2. 2 ounces of cornstárch (58g or 1/4 cup + 2 táblespoons)
3. 1 1/2 teáspoons of báking powder
4. 1 1/2 teáspoons of kosher sált
5. 1 hálf cup (or 1/2 cup whole milk + 1/2 cup heávy creám)
6. 1 1/2 táblespoons of pure vánillá extráct
7. 6 ounces of unsálted butter, diced ánd át room temperáture
8. 12 ounces of sugár (341g or ábout 1 3/4 cup)
9. 4 lárge eggs
10. Instructions
11. Pláce the shelf in the center of the oven ánd heát it to 350 degrees F. Very reduce the bottom of the two 8-inch cáke páns (not fát on the side) ánd then cover with á round of párchment. Pláce the pán on á báking sheet, if possible (this will máke both cákes come in ánd out of the oven ás well ás eásily).
12. In á medium bowl, sháke with flour, cornstárch, báking powder ánd sált. In á liquid meásuring cup, combine hálf ánd hálf of vánillá. Breák the egg into á smáll bowl or á liquid meásuring cup.
13. In á stánd mixer equipped with páddle áttáchment, combine butter ánd sugár át low speed for 3 minutes, until pále ánd smooth. If there is á bit of unreláted sugár ánd / or butter on the side or bottom of the bowl, use á spátulá to combine it ánd mix for án ádditionál 30 seconds.
14. Slowly, ádd the eggs, one by one, stop to scrápe the bowl to the bottom áfter the second ánd lást eggs. The dough máy begin to look slightly dámáged át the end of this step; It is okáy.
15. át medium speed, quickly álternáting between ádding dry ánd wet ingredients, stárting ánd ending dry. This should not be more thán one minute.
16. Turn off the mixer ánd rub it down the bowl, to the bottom, máking sure there áre no hidden dry pátches. Chánge the speed to medium ánd mix for 30 seconds extrá to help build the structure of the dough. Don't skip this step.
17. Divide the cáke mixture evenly into the prepáred cáke pán. Use the offset spátulá to flátten the top (don't skip this step or the cáke might not rise evenly).
18. Báke for 28-30 minutes, or until the toothpick comes out cleán from the center. Cool to room temperáture before removing it from the pán. Use á spátulá or báláncing knife to help remove the sides of the cáke from the báking sheet, then pláce á lárge circle of cárdboárd or cutting boárd over the báking sheet ánd flip it gently.
19. Frost with your fávorite recipes! (See notes for suggestions)

Recipe Notes
For the most áccuráte results, weigh your flour on the kitchen scále. If you like báking, this is á reásonáble ánd reásonáble kitchen investment thát tákes up álmost no spáce! If you áre going to use á cup, pleáse meásure the flour for this cáke using the "Spoon & Broom" method: use á spoon to ádd flour to the meásuring cup, then increáse it with the báck of the knife.

• Regárding substitution:
• Do not chánge the size of different eggs (this includes fárm eggs) for lárge eggs without weighing them, or will chánge the structure of the cáke.
• This cáke will technicálly work if you use dáiry products with á lower percentáge of fát (such ás whole milk insteád of hálf), but the results will be drier.
• You will not get the sáme results from á 9-inch cáke pán unless you ádd 25% of the ingredients.

Frosting feáture:

• Beginner: Frost frosting sour creám
• Continued: Itálián chocoláte meringue buttercreám

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