The Best One Bowl Yellow Cake
You’ve officially found the BEST yellow cake recipe on the internet! My version is incredibly moist and SO easy with just one bowl (and no mixer!).
NOTE: In the video I say to bake for less time than needed, you will need to bake this cake for approximately 40 minutes.
Recipe:
Ingredients
Ingredients
3 cups cake flour (335g)
2 ¼ cups granulated sugar (450g)
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ tsp table salt
12 Tablespoons unsalted butter, see note (177g)
½ cup vegetable oil (118ml)
1 cup sour cream (226g)
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
½ cup whole milk (118ml)
1 batch chocolate fudge frosting
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2 8” round cake pans (Affiliate Link):
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Cake leveler (Affiliate Link):
Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C), grease two 8” round pans with baking spray and line the bottoms with rounds of parchment paper. Set aside.
00:27 In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt and whisk well to combine.
01:01 Add melted butter and vegetable oil and stir well until thoroughly combined.
02:07 Add sour cream, eggs, egg yolks, and vanilla extract and stir well.
03:31 Stir in milk until completely combined. Scrape the sides and bottom of the bowl with a spatula and stir again to ensure the batter is uniform.
04:24 Divide into prepared 8” pans, and bake on 350F for 40 minutes or until the top springs back when lightly touched and a, toothpick inserted in center comes out clean or with a few moist crumbs.
05:37 Cool cakes in their pans for 10-15 minutes, then run a knife around the sides to loosen from the pan and carefully invert onto a cooling rack (don’t forget to remove the parchment bottoms) and allow to cool completely before decorating.
06:03 These cakes typically bake up with a dome so I recommend leveling with a cake leveler (linked in equipment section above) or serrated knife before decorating.
06:36 Decorate using desired frosting. I like to use my chocolate swiss meringue buttercream or chocolate fudge frosting.
Notes
Flour
Cake flour is best/recommended for this recipe, it yields the lightest, most tender crumb. However, you may substitute all-purpose flour in a pinch – you’ll need 2 ⅔ cup (335g)
Butter
For a richer yellow color, I recommend using European-style butter if you can find it. It will also make the cake a bit more moist and tender. However, if you can’t find this style of butter or don’t have any on hand, don’t worry, regular butter will work just fine and I often make my yellow cake with regular butter, too!
Storing
Cakes can be made a day in advance, wrapped tightly in plastic wrap, and stored at room temperature for 24 hours before assembling. Cakes may also be tightly wrapped and frozen for several weeks before or after assembly.
Once cake is assembled, store at room temperature for up to three days in an airtight container (assuming your frosting can withstand room temperature for this long) or in the refrigerator for up to a week (note that the refrigerator will dry out the cake some).
Cupcakes
This recipe will make approximately 31 cupcakes. Fill liners ⅔-¾ full and they will need to bake 17-19 minutes on 350F (175C).
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Yellow cake with chocolate buttercream frosting
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***RECIPE***
For the cakes
1.5 sticks (3/4 cup, 170g) butter, softened
1.5 cups (300g) granulated sugar
2 whole eggs
2 egg yolks
1.5 cups (350mL) buttermilk (could be sour cream or crème fraîche diluted to a thick milk texture)
2-3 teaspoons vanilla
2.5 cups (300g) cake flour (can be 7 parts AP flour + 1 part starch)
1/2 teaspoon baking soda
2 teaspoons baking powder
2-3g (1/2 teaspoon of Morton kosher) salt (double that if using unsalted butter)
For the frosting
2 sticks (1 cup, 225g) butter, softened
1/2-1 cup (50-100g) cocoa powder, depending on how chocolatey you want it (I used dutch cocoa)
2.5 cups (300g) powdered sugar
1/2 cup (120mL) corn syrup (or any syrup)
1 heaped tablespoon meringue powder (highly optional, can be found in the U.S. at craft stores)
vanilla
milk/buttermilk/water
sprinkles, etc (if you're into that)
Prepare two 8-inch (20cm) diameter cake pans by greasing them and then lining the bottoms with parchment rounds (watch the video to see how to make those).
For the cake batter, put the softened butter in a big mixing bowl and whip it as fluffy as possible. Put in the sugar and whip some more until as fluffy as possible. Gradually beat in the eggs and yolks, buttermilk and vanilla. Beat in the dry ingredients, adding enough flour to get a pudding-like texture in the final batter.
Split the batter evenly into the two pans and bake at 350ºF/180ºC until a toothpick or knife to the center comes out clean — mine took 30 min. Let cool and solidify until you can invert them out of their pans and peel off the paper. Before frosting, let them cool some more until they are no warmer than room temperature — you can speed this on a cooling rack in the fridge.
To make the frosting, whip the butter until fluffy and then beat in the powdered sugar, followed by the cocoa powder. Beat in the corn syrup and meringue powder together. Beat in vanilla and additional salt (if you used unsalted butter) to taste, and just a little buttermilk or water to get it to a spreadable consistency.
Use a bread knife to shave the domes off of the cooled cakes and make them flat. Put one take on a serving plate, top with almost half your frosting, and use a long knife or icing spatula to spread to an even thin layer, allowing the excess to fall over the sides. Put the other cake on top, dump on all the remaining frosting and repeat the process. Spread icing around the sides, clean up the rim of the plate with a damp towel and top with sprinkles, if you're into that. I prefer the firmer texture of this icing when the cake is refrigerated.
Here's My Updated Yellow Doctored Cake Mix Recipe!
I bake my cakes a little differently now, and in this video I am going to show you what I do! I demonstrate on a yellow cake, but this goes for any of my doctored cake mix recipes. I will show you how to properly mix the batter and prepare the pans for baking. We will also review how to store the baked cakes as well.
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TOOLS I USED (some items are not exactly what I used, but a good substitute):
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HEATING CORE NAILS FOR BAKING -
PASTRY BRUSH -
PLASTIC FOOD WRAP WITH SLIDER -
________________________
VIDEOS I REFERENCED:
HOW TO MAKE CAKE PAN GREASE -
DON'T WASTE CAKE BATTER -
HOW TO FREEZE AND THAW CAKES -
HOW TO FILL CAKES -
HOW TO ICE SMOOTH CAKES -
SIMPLE SYRUP RECIPE -
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Valentine Tiramisu turned out yellow not red !! #shorts #valentine
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How I Make Yellow Cake from Scratch, Best Old Fashioned Southern Cooking Recipes
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Easiest and Moist Yellow Cake Recipe - Prepare in 1 minute!
Make this perfect fluffy, moist Yellow Cake for birthdays, breakfast, coffee or tea. It's so much better than box mix and so easy to make, it only takes 1 minute to add everything together and bake.
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???? Yellow Cake Ingredients:
1 1/4 cups (160g) all purpose flour
1/2 cup (100g) sugar
2 eggs
1/3 cup (70ml) vegetable oil
1/2 cup (100ml) milk
1 Tbsp baking powder
1/2 tsp vanilla extract
7 inch springform round cake pan
???? Yellow Cake Instructions:
1. Preheat the oven at 356F (180C).
2. In a mixing bowl, add eggs, sugar, oil, milk, vanilla extract, flour, baking powder and mix until incorporated.
3. Pour the mixture to a greased cake pan.
4. Bake it in the oven for 30 minutes or until took pick inserted comes out clean.
5. Decorate the cake by sprinkle some powdered sugar or any frosting of your choice.
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