Are you craving a delectable and fluffy yellow cake that melts in your mouth? Look no further! This article will guide you through a culinary journey to find the best recipe for a perfect yellow cake. With a few simple ingredients and a touch of patience, you can create a moist, tender, and flavorful cake that will impress your family and friends. Whether you prefer a classic yellow cake with a delicate crumb or a funfetti cake bursting with colorful sprinkles, this article has the perfect recipe for you. So gather your ingredients, preheat your oven, and let's embark on a delightful adventure in baking a heavenly fluffy yellow cake.
Here are our top 3 tried and tested recipes!
FLUFFY YELLOW LAYER CAKE
I saw this on America's Test Kitchen. I have made several yellow cakes from recipezaar, and while most of them were good, none of them had that light and fluffy "box cake" texture without the boxed mix taste (ewwww). This is a wonderful cake. I won't post a pic of my cake, because I was practicing with a new cake decorating tool I bought and it looks a little funny! NOTE: I forgot to put "melted" after the butter.
Provided by SweetSueAl
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
- Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
- In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
- In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
- With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
- Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
- Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
- Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
- Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
FLUFFY YELLOW CAKE
Yield 12 people
Number Of Ingredients 11
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks. 2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside. 3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds. 4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles. 5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
YELLOW FLUFFY LAYER CAKE BY FREDA
I have had this recipe for about 4 years or So. I got this from a Cooks illistrated Mag. a few years ago. Its a very good Fluffy cake. Its a Basic yellow cake but Very Moist and Fluffy.
Provided by FREDA GABLE
Categories Other Snacks
Time 40m
Number Of Ingredients 13
Steps:
- 1. Bring all ingredients to ROOM temperature before starting Recipe. Non Stick Spray can be used for Greasing pans, Flour as usual. Adjust your Oven racks to Middle Position. Preheat Oven @ 350 degrees. Grease and Flour (2) 9" round pans, line with parchment paper. Grease paper rounds, dust pans with flour and knock off excess flour.
- 2. Whisk Flour Baking Pdr, Soda salt, and only 1 1/2 c Sugar together in large Bowl.
- 3. In 4 cup measuring cup whisk together well, Butter melted, Buttermilk, Oil, Vanilla, and Yolks.
- 4. in Your Clean Electric Mixer, Bowl with Whisk atachment ready, Beat your Egg Whites @ med. Speed until foamy, about 30 sec. With Mixer running gradually add the remaining 1/4 Cup of sugar; Continue to Beat until stiff peaks form, about 30-60 sec. transfer to bowl and set aside.
- 5. Add your Flour Mixture to your now Empty Mixing Bowl, with Whisk attachment and mixer running on low, gradually pour in the butter mixture, Mix until almost incorporated. ( a few Streaks of flour will remain visable) about 15 sec of mixing time. STOP THE MIXER. Scrape whisk and sides of Bowl. Turn mixer on to Med-low Speed, Beat 10-15 sec, till fully incorporated. . No More.
- 6. With Rubber Spatula, Stir 1/3 of the egg whites into the batter to Lighten, then add remaining whites folding gently into the batter, until no white streaks remain.
- 7. Divide Batter evenly between 2 pans. Lightly tap pans against the Counter 2-3 times to remove any large air Bubbles.
- 8. Bake Until Cake Layers Begin to Pull away from the sides of the pans, and toothpick int=serted into the center comes out clean, 20-22 minutes. Cook Cakes in pans, on wire rack, and peel off Parchment. Invert Cakes again to Cool Completely about 1 1/2 hrs. FROST WITH YOUR FAVORITE FROSTING and Enjoy. NOTE: This cake Shoud Be LIGHT and FLUFFy in testure If Directions are FOLLOWED EXACTLY!
Tips:
- Use cake flour for a light and fluffy texture. Cake flour has a lower protein content than all-purpose flour, which results in a more tender crumb.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cake rise higher.
- Gradually add the eggs to the batter, beating well after each addition. This will help to prevent the batter from curdling.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
- Cool the cake completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
With its light and fluffy texture, moist crumb, and sweet vanilla flavor, this yellow cake is a classic for a reason. It's perfect for any occasion, from birthdays to potlucks to everyday snacks. And with a few simple tips, you can make sure your yellow cake turns out perfect every time.
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