BEST Yellow Cake Recipe (Layer Cake, Sheet Cake OR Cupcakes!)
This is my FAVORITE cake recipe - it makes 2 or 3 perfect layers, a sheet cake or 24 cupcakes. I love it with vanilla frosting but see links below for other frosting options!
PRINTABLE RECIPE:
Chocolate Frosting:
Chocolate Cream Cheese Frosting:
Cream Cheese Frosting:
Peanut Butter Frosting:
RECIPE:
FOR THE CAKE:
1/2 teaspoon salt
3 teaspoons baking powder
2 1/2 cups (310g) all-purpose flour
1 cup (227g) unsalted butter, melted
1 1/2 cups (297g) granulated sugar
4 large eggs
1 teaspoon (5 ml) vanilla extract
1 1/4 cups (296) ml buttermilk
FOR THE FROSTING:
1 cup (227g) unsalted butter, softened
4 cups (452g) powdered sugar
1/2 teaspoon salt
1 teaspoon (5 ml) vanilla extract
2-3 tablespoons (30-45 ml) heavy whipping cream
INSTRUCTIONS
FOR THE CAKE:
Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9×13-inch pan: 30-40 minutes
FOR THE FROSTING:
Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
Frost cake or cupcakes as desired.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Chocolate Genoise Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Genoise. For this recipe, we take two layers of Chocolate Genoise and first soak them with an orange flavored sugar syrup. Next, the two Genoise layers are sandwiched together with a thin layer of raspberry jam and a rich and creamy Chocolate Mousse. I like to finish this cake with a shiny Chocolate Ganache and pretty swirls of the Chocolate Mousse.
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Amazing Olive Oil Cake Recipe
Made with only a handful of ingredients, this Olive Oil Cake highlights the light floral notes from the olive oil and is so wonderfully moist and tender. Light, fluffy, and zesty, this cake is a comforting and foolproof recipe that anyone can make. This simple cake is perfect for any occasion or as a snack with a cup of tea or coffee. I actually love this cake SO much that I made it for my birthday cake this year!
RECIPE:
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Date Nut Cake
This recipe came via a community cookbook that was gifted to me from a church in the Little Switzerland of Ohio, otherwise known as Sugarcreek, Ohio. I'm not sure when the cookbook was published - perhaps in the 1970's or 1980's - but this seemed like a good, old-fashioned recipe, so I thought I'd try it. It was a wonderful cake!
1/2 lb. chopped pitted dates
1 tsp. baking soda
1/2 cup shortening (I used butter)
1 egg
1 cup of chopped nuts (I used walnuts)
1 cup of boiling water
1 cup sugar
1/2 tsp. salt
1 2/3 cup flour
1 tsp. vanilla
Preheat oven to 325 degrees.
Put chopped dates in a small bowl and sprinkle baking soda over dates. Cover with 1 cup boiling water and allow to cool to room temperature.
Cream shortening and sugar. Add egg and salt and beat well.
Add the date mixture (including liquid) alternately with the flour to the creamed mixture, scraping the bowl as needed. Add nuts and vanilla and stir in until combined.
Bake in a greased and floured 8x12 pan (I used an 8x8 pan) for 50 minutes at 325 degrees, or until cake tests done. Remove cake from oven and allow to cool completely on wire rack. Once cake is cooled, spread topping on cake.
Topping:
1/2 lb. chopped pitted dates
2 TBSP corn starch
1 cup sugar (I would cut this down to 1/2 cup unless you want a very sweet topping)
1 cup water
Combine all ingredients in sauce pan and slowly bring to a boil stirring constantly until thickened. Remove from heat and allow to cool completely before putting on cake.
How To: gift wrap baked goods
Watch and learn how to gift wrap your home-baked treats to make them look as good as they taste! They make the perfect gift for parties, friends and family, teachers, and cake sales!
Follow these simple steps to gift wrap you baked goods:
1. Wrap a thick piece of card in cute wrapping paper to make an elegant base.
2. Place it on a large piece of cellophane and pile your baked treats on top.
3. Gather the cellophane above your treats, and tie with a decorative ribbon, as we’ve done here.
For more information and ideas to present your home-baked goodies, check out our blog post:
For beautiful, high-quality wrapping paper check out our full range:
Music:
PACIFIC SUN by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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