Easy basic yellow cake recipe
Caaaakkkeeee!!!! Who doesn't LOVE cake?? I know I sure do. It's the showpiece of every birthday and wedding. It's moist and fluffy and part of some of my favorite childhood memories. My mother made all of our cakes and she sure was talented. She still makes the best hummingbird cake I've EVER had!
Here is a basic cake recipe. Extracts can be changed out to suit your needs, colorings can be added. Just a good old basic yellow cake. It's not too difficult either. You can whip one of these bad boys up in no time. They're especially good iced with chantilly cream. Mmm mmm. So here are the ingredients that you'll need. You probably have everything you need on hand now. Enjoy!
- 1 cup of milk
- 1 cup of butter (room temperature)
- 4 whole eggs
- 2 tablespoons of vanilla
- 3 cups of flour
- 2 cups of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of baking powder
Preheat your oven your 350 degrees.
Cream the butter & sugar together for at least 2 minutes.
Add in the eggs 1 at a time. Make sure to mix thoroughly before adding the next egg. Repeat until all 4 eggs have been mixed in.
Sift together all of the dry ingredients (except for the sugar). Flour, baking powder and salt.
Add the vanilla to the milk.
Once all of the eggs have been incorporated, add half of the flour followed by half of the milk with vanilla. Beat together well. Add the remaining flour and then the remaining milk and vanilla. Beat on medium for about a minute. Make sure to scrape down the sides of the bowl periodically.
Butter and flour 2, 8 inch roun cake pans. Make sure the butter covers every surface of those pans, especially where the side meets the bottom. There's nothing worse than having a perfectly good cake stuck in the pan.
Once your pans are ready, fill each pan with half of the batter. Tap it gently on the sides to distribute the batter. I like to drop the pan filled with batter from a few inches above the counter, onto the counter. It's loud, and will probably annoy your family, but it gets all of the air bubbles out, and levels off the cake some. Just make sure you aren't too close to the edge, or you may lose your cake batter, and have to start all over.
Bake at 350 for about 30 mins, or until a toothpick inserted into the center comes out clean.
Let them cool in the pan for 10 or 15 minutes, then flip them out of the pan onto a cooling rack or another clean pan to finish cooling. The should be ready to ice in an hour or an hour and a half.
Once its cool, flip it upside down onto a cake board.
Top it with the second half, also upside down.
You can make it pretty if you want to. This one is going to get eaten in about 5 minutes, the guys didn't want to wait. That was pretty easy. Yay!