Best 4 Yellow Layer Cake 12 Inch Recipes

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.

SCOTTLEY'S BASIC YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
• Sift flour, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture alternately with milk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in preheated oven for 40to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

YELLOW LAYER CAKE 12 INCH

Steps:

• Preheat oven to 350 degrees.
• Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
• In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining milk.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.

LAYER CAKE (VANILLA)

Steps:

• Preheat the oven to 375°F.
• Butter and flour the sides of two 9-inch round cake pans.
• Line each pan bottom with a piece of parchment paper cut to fit pan.
• Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
• Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
• Add sugar and beat until blended.
• Add the eggs one at a time, mixing well after each egg.
• Beat in the vanilla extract.
• On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
• Beat just until blended.
• Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
• Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
• Remove cooled layers from pans, remove parchment from bottoms and frost as desired.