Best 8 2 Egg Yellow Cake Recipes

BEST TWO-EGG CAKE

Steps:

• Stir shortening to soften.
• Gradually add sugar, and cream together until light and fluffy.
• Add vanilla.
• Add eggs, 1 at a time, beating well after each.
• Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
• Beat after each addition till smooth.
• Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.

OLD FASHIONED YELLOW CAKE FOR 2

Steps:

• Place a rack in the center of the oven and preheat the oven and preheat the oven to 350°F
• Grease the pan and lightly dust them with the flour, tapping out the excess; set aside.
• Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
• Place the flour, sugar, and salt in a medium-sized bowl and whisk to blend well.
• Add the buttermilk mixture and whisk just until blended and smooth. Spoon the batter into the prepared pans, dividing it evenly between the them.
• Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.
• Remove the pans from the oven and transfer to a wire rack to cool for 15 minutes.
• Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
• The unfrosted cakes can be stored in an air tight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month. Let them return to room temperature before frosting.

OLD FASHIONED TWO-EGG CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined. Combine the flour, baking powder, and salt in a bowl. With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts. Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched. Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack. Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.

OLD-FASHIONED YELLOW CAKE

Steps:

• In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

YELLOW LAYER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.

YELLOW CAKE MADE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.

FOUR EGG YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
• Cream together shortening and sugar. Beat in eggs and vanilla.
• In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
• Bake for 45 minutes, or until cake tests done. Cool.