The Best Yellow Cake Recipe From Scratch
Ingredients
This yellow cake recipe from scratch will make one 9x13 inch cake. To make it, you will need the following ingredients: 2 and 1/4 cups of all-purpose flour, 2 and 1/4 teaspoons of baking powder, 1 teaspoon of salt, 1 cup of unsalted butter (at room temperature), 1 and 3/4 cups of sugar, 4 large eggs (at room temperature), 2 teaspoons of pure vanilla extract, 1 and 1/4 cups of whole milk (at room temperature).
Instructions
Start by preheating your oven to 350 degrees F (176 C). Grease and flour a 9x13 inch baking pan and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on a medium speed for about 1 minute until creamy. Add the sugar and beat on a medium-high speed until creamed together. Beat in the eggs, one at a time, and then the vanilla extract.
Add the dry ingredients in 3 parts, alternating with the milk, starting and ending with the flour. Beat on low speed until everything is just combined. Do not overmix the batter. Pour the batter into the prepared pan and spread it out evenly. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool completely before frosting. Serve and enjoy!
Nutrition
One serving of this yellow cake contains roughly 320 calories, 16 grams of fat, 37 grams of carbohydrates, 1 gram of fiber, 25 grams of sugar, and 4 grams of protein. It also contains vitamins A and C, calcium, and iron.
Tips and Tricks
When measuring the flour, use the spoon and level method. This means using a spoon to scoop the flour into a measuring cup and then using a knife to level off the top. Do not scoop the flour directly from the bag or container as this will result in too much flour being added.
Make sure all of your ingredients are at room temperature before starting. This will ensure that the ingredients mix together nicely and create a light and fluffy cake.
You can substitute the whole milk for buttermilk if you prefer. This will make the cake more moist and flavorful.
You can also use this recipe to make cupcakes. Just reduce the baking time to about 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
If you want to add a bit of flavor to the cake, try adding 1 teaspoon of almond extract or 1/4 teaspoon of nutmeg.
For a sweeter cake, add an extra 1/4 cup of sugar to the batter.
This yellow cake is best served with a simple vanilla buttercream frosting or a cream cheese frosting.
If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
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