BASIC YELLOW CAKE RECIPE

This is the simplest Basic Yellow Cake Recipe! It’s perfect for a cake , a sheet cake or cupcakes! This easy cake recipe is homemade – you’ll never got to buy a box ready-mix again.

I got so uninterested in trying to seek out a yellow cake that was an all-purpose cake recipe, that i made a decision to make my very own .

BASIC YELLOW CAKE RECIPE

If you guys remember, I even have an ideal vanilla cupcake recipe and an ideal yellow cake recipe on this blog. BUT! I wanted to return up with one that might work for both. I needed a recipe that was moist, light and airy, and wouldn’t make me miss my good old standby, the box mix.

Since the essential yellow cake recipe was derived from the cupcake recipe, I started there and managed to return up with a cake recipe that works makes a 9-inch cake , 24 cupcakes, or a sheet cake…all in one simple recipe!

This recipe is moist yet sturdy (it can delay to stacking), fluffy and sweet, and tastes a bit like a yellow or cake should. If I’m being honest, cake and yellow cupcakes are my favorite cake. I’m a vanilla girl at heart!

INGREDIENTS:

FOR THE CAKE:

• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 2 1/2 cups 310 g all-purpose flour
• 1 cup 227g unsalted butter, melted
• 1 1/2 cups 297g granulated sugar
• 4 large eggs
• 1 tablespoon 15 ml vanilla extract
• 1 1/4 cups 296 ml buttermilk

FOR THE FROSTING:

• 1 cup 227g unsalted butter, softened
• 4 cups 452g powdered sugar
• 1/2 teaspoon salt
• 1 tablespoon 15 ml vanilla extract
• 2-3 tablespoons 30-45 ml heavy whipping cream

INSTRUCTIONS:

FOR THE CAKE:

1. Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
2. Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
3. Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
4. Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
5. Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
6. Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // 9x13-inch pan: 30-40 minutes

FOR THE FROSTING:

1. Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
2. Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
3. Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
4. Frost cake or cupcakes as desired.

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