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.
**Claim your FREE copy of Lorelie's Top Five Buttercream Recipes at this link
**Click Link Below to SUBSCRIBE to More of Lorelie's Delicious Recipe and Cake Decorating Videos
**Learn how to bake and decorate amazing wedding cakes from scratch with Lorelie
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
**Facebook
**Pinterest
**Instagram
-----------------------------------------------------------------------------------------------
How yellow cake recipe from scratch
Here Comes Santa Claus, Mom's Lady Baltimore Cake, Sheba, & Cousin Judy.
Lady Baltimore Cake: The best dessert you've never heard of!
Learn how to make a Lady Baltimore cake and then how to update it by serving it in a mason jar!
SUBSCRIBE for more inspiration:
Here is the link to the recipe:
Monthly Newsletter:
Facebook:
Instagram:
Like the home goods used in Making It Modern? You can buy them from my store Retro Depot!
Are you a busy homemaker who is looking for easy recipes your kids will love? Check out my eCookbook: 20 Easy Weeknight Meals
The Glamorous Housewife:
Pinterest:
Twitter:
This Cake is Not a Lie
The Saucy One embarks on her most audacious culinary outing yet. Make sure to join us for our live streams every thursday at 6pm est. on facebook.com/thesaucyvegetarian and follow us on facebook, twitter, instagram and patreon.
Professional Baker Teaches You How To Make SOUTHERN LANE CAKE!
Southern Lane Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
Subscribe for more video recipes:
Recipe
Makes 1 3-layer, 8-inch cake
Serves 16
Ingredients
Cake
1 cup (225 g) unsalted butter, at room temperature
2 cups (400 g) sugar
3 cups (390 g) cake & pastry flour
2 tsp (6 g) baking powder
½ tsp (3 g) salt
1 cup (250 ml) 2% milk, at room temperature
1 tsp (5 ml) vanilla extract
8 egg whites, at room temperature
Filling
½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
8 large egg yolks
1 tsp (5 ml) vanilla extract
1 cup (150 g) raisins
1 cup (100 g) sweetened flaked coconut
1 cup (100 g) lightly toasted pecan pieces
½ cup (95 g) diced candied orange peel
Icing
2/3 cup (160 ml) water
2 ½ cups (300 g) sugar
1/3 cup (80 ml) golden corn syrup
2 egg whites
1 tsp (5 ml) vanilla extract
Directions
1. For the cake, preheat the oven to 350 F (175 C). Grease 3 8-inch round cake pans. Line the bottoms of the pans with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Beat the butter and sugar well (the sugar will not dissolve, but will be granular). Sift the flour, with the baking powder and salt and add this to the butter mixture alternately with the milk, starting and ending with flour and beating well after each addition. Beat in the vanilla.
3. Whip the egg whites on medium high speed until they hold a stiff peak when the beaters are lifted. Fold the whites into the batter in two additions. Scrape the batter into the prepared pans, spread to level and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes in their pans then turn them out onto a cooling rack to cool completely.
4. Prepare the filling when the cakes are cooled, so that you can use it while still warm. Melt the butter in a medium saucepot over medium low heat and whisk in the brown sugar and egg yolks. Increase the heat to medium and continue to cook the mixture, whisking constantly, until it has thickened, about 6 minutes. Remove the pot from the heat and stir in the vanilla, raisins, coconut, pecans and candied orange peel.
5. Remove the parchment from the first cake layer and place on a plate. Spread half of the filling over the cake, top with a second layer and spread the remaining filling over it, topping with the final cake layer.
6. For the frosting, bring the water, sugar, corn syrup and salt up to a boil over high heat and ready the egg whites in a bowl. Once the sugar dissolves fully and begins to boil, whip the egg whites until they are foamy and add about 2 tablespoons of the liquid sugar, whipping the whites on high for 15 seconds. Continue to boil the sugar until it reaches 240 F (115 C) on a candy thermometer. While whipping the eggs whites on medium high, carefully pour in the hot sugar (pour it down the side of the bowl to avoid splashing) and then increase the speed to high and continue to whip until the frosting cools to just above body temperature, about 8 minutes and holds its shape when the beaters are lifted. Whip in the vanilla.
7. Use the frosting right immediately after preparing as it sets up quickly. Spread it generously over the top and sides of the cake, using your spatula to create swishes and swirls. Let the cake set for an hour, up to 4 hours before serving, and chill after that time.
The cake will keep for up to 3 days.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum