Best 5 Davids Yellow Cake Recipes

In this article, we will embark on a culinary journey to discover the secrets of creating the perfect David's Yellow Cake. From selecting the finest ingredients to mastering the art of mixing, baking, and frosting, we will provide you with step-by-step instructions and valuable tips to ensure your cake turns out moist, fluffy, and bursting with flavor. Whether you are an experienced baker or a novice in the kitchen, this comprehensive guide will empower you to impress your family and friends with a homemade yellow cake that will become a cherished tradition for years to come.

Check out the recipes below so you can choose the best recipe for yourself!

DAVID'S YELLOW CAKE

David's Yellow Cake image

After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.

Provided by JDSIMON

Categories Desserts Cakes Yellow Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup butter
1 ½ cups white sugar
8 egg yolks
¾ cup milk
1 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 44.2 g, Cholesterol 178.5 mg, Fat 18.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 277.9 mg, Sugar 25.9 g

DAVID'S YELLOW CAKE RECIPE - (4.3/5)

David's Yellow Cake Recipe - (4.3/5) image

Provided by Coldsnap46

Number Of Ingredients 8

Ingredients

1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 350°F (175°C). Grease and flour 2 (8-inch) round pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

DAVID'S YELLOW CAKE

DAVID'S YELLOW CAKE image

Categories Egg Cake

Number Of Ingredients 8

Ingredients

1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

YELLOW CAKE WITH AMERICAN BUTTERCREAM

Yellow Cake with American Buttercream image

This is a dense, sturdy cake, making it ideal for special cake projects that involve sculpting.

Provided by Duff Goldman

Categories dessert

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 stick (8 tablespoons) plus 3 tablespoons butter, at room temperature, plus more for greasing
3 cups cake flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 1/4 cups whole milk
4 sticks (2 cups) butter, at room temperature
2 teaspoons vanilla extract
Pinch salt
5 to 6 cups sifted confectioners' sugar
1/4 cup milk or cream, plus more if needed

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed.
Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature.

CLASSIC YELLOW CAKE RECIPE BY TASTY

Classic Yellow Cake Recipe by Tasty image

Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!

Provided by Betsy Carter

Categories Desserts

Time 55m

Yield 16 servings

Number Of Ingredients 17

Ingredients

1 stick unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ¼ cups buttermilk
1 ½ sticks unsalted butter, room temperature
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
3 ½ cups powdered sugar
⅓ cup whole milk, plus 1 tablespoon
1 teaspoon vanilla extract
rainbow sprinkle, for decorating

Steps:

Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
Decorate the top with rainbow sprinkles, if desired.
Remove the parchment paper. Slice and serve.
Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams

Tips:

Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.

Accurate Measurements: Use a kitchen scale to measure your ingredients for the most accurate results. This is especially important for baking, where precise measurements are essential.

Room Temperature Ingredients: Bring your eggs, butter, and milk to room temperature before using them. This will help them mix together more easily and create a smoother batter.

Creaming Butter and Sugar: Cream the butter and sugar together until they are light and fluffy. This will help incorporate air into the mixture and give your cake a tender crumb.

Gradually Add Dry Ingredients: Add the dry ingredients to the wet ingredients in three additions, alternating with milk. This will help prevent the batter from becoming lumpy.

Don't Overmix: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.

Bake at the Right Temperature: Preheat your oven to the correct temperature before baking the cake. The temperature will vary depending on the recipe.

Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake longer.

Cool Completely: Allow the cake to cool completely before frosting it. This will help the frosting set properly.

Conclusion:

With careful preparation and attention to detail, you can create a moist, fluffy, and delicious yellow cake that will be the star of any occasion. So grab your ingredients and preheat your oven, it's time to bake a classic!