How to Make Homemade Yellow Cake | Cake Recipe | Allrecipes.com
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Watch how to make a deliciously moist yellow cake from scratch. This homemade yellow cake always bakes up moist and fluffy. Say goodbye to store-bought cake mixes!
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Simple Yellow Cake Recipe
Simple yellow cake. Planning a party or event is stressful enough. I know it's so much easier just to purchase a cake made somewhere. Those cakes can be very delicious in their own right, but to me, nothing quite beats the homemade version. There is just something so rustic about it. The ingredients in this cake are probably already on hand. It's really easy (I don't call it simple for nothing!) to put together, and I love that this recipe will yield two 9 pans. I use this recipe for layered cakes, or even cake pops! Full recipe is written out on my website, linked below!
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Martha Stewart Makes Yellow Cake 4 Ways | Martha Bakes S1E1 Yellow Cake
Watch and learn as Martha bakes up a trifecta of recipes based on a simple yet underestimated recipe for yellow cake. Being a canvas for endless possibilities this yellow cake is a baker’s best friend. With tips on how to create even cake layers and the best ways to frost, Martha shares her father’s birthday cake recipe. She mixes things up with a stone fruit upside-down cake and whips up a beautifully sweet batch of strawberry cupcakes. This yellow cake is sure to be the foundation for many memorable desserts.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 1, on PBS.
#Cake #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
01:05 Edward Kostyra's Birthday Cake
06:21 Upside-down Cakes
10:58 Orange Curd Filling
14:51 Old Fashioned Chocolate Frosting
17:01 Strawberry Cupcakes
Full Recipes:
Nectarine Plum and Apricot Upside-Down Cake -
Edward Kostyra's Birthday Cake -
Strawberry Cupcakes -
Sprinkle Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Yellow Cake 4 Ways| Martha Bakes S1E1 Yellow Cake
Yellow Cake Mix from Scratch | Quick & Easy
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Get the complete recipe here: See Below
This is a long an awaited recipe on my channel, HOMEMADE cake mix made from scratch! It's super easy to make and you can store up to six months in an air tight container. All you need to do is add the wet ingredients and bake it! I will be posting a recipe using this recipe soon!
Thank you for watching! You guys are the BEST!
INGREDIENTS:
2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, softened
3 large eggs
1 cup water
1/3 cup vegetable oil
1 teaspoons vanilla extract*
*optional
Bake at 350 F for 20-25 minutes in 9x13 pan or until golden brown.
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::WHO IS SIMPLY BAKINGS?::
Lainey created Simply Bakings to share fun, creative, and simple recipes for all ages. Join Lainey as she shares Filipino recipes, recipe reviews, product reviews, and more series to come. Happy Baking!
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FTC: I purchased all the items myself.
Yellow Cake Recipe From Scratch
This basic yellow cake recipe is a wow! I will talk you through how to make this simple yellow cake recipe. I filled and frosted it with a very basic meringue frosting which is traditionally used to frost a Lady Baltimore cake then added almond extract to this White Cloud Frosting instead of vanilla, but you can add any flavor you like. You will be pleasantly surprised at how delicious this cake is.
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Ingredients
2 1/2 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
3 egg yolks
1 cup milk
1 tsp vanilla
3/4 cup butter softened
Blend the dry ingredients (flour, baking powder and salt) together and set aside. Cream the butter with the sugar. Start on low then turn it up to medium. Beat for about 2 minutes. Add the egg yolks one at a time and mix after each one. Scrape the bowl. Don't beat the mixture too much once the eggs are added. Add the dry with the milk alternately in three additions mixing in between. Scrape occasionally. Beat for about 30 seconds at the end and your batter is ready for the pans.
Bake for 27-35 minutes or until the top of the cakes bounce back when pressed on top. You can also test with a toothpick. Push the toothpick into the center of the cake, if it comes out clean it is done.
Lorelie Carvey
Baking and Cake Decorating Consultant
Cakes With Lorelie/Wedding Cakes For You
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How yellow cake recipe from scratch
Yellow cake with chocolate buttercream frosting
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping:
***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.