I found this recipe looking through one of my wonderful magazines,
and boy, I could not rip this recipe out fast enough… (Fast forward to now) I
am so in love with this recipe! As you wonderful ladies know, I have been on
the lookout for a homemade yellow cake recipe for some time now, and I must say
this recipe is the best hands down. (Thank me later) This is my go to recipe;
to be honest I’m not sure if I will continue to search or even try and look for
a new “go to recipe”… I am truly
satisfied **big smile** Enjoy!
Ingredients:
1 stick unsalted butter, softened, plus more for cake pans
and parchment
2 cups all-purpose flour
5 cups confectioner's sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
FROSTING:
1/4 cup whole milk
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1 stick unsalted butter, softened
1/4 teaspoon fine salt
FROSTING:
Directions:
Cake: Preheat oven to 350 degrees. Butter two 8-inch round
cake pans and line bottoms with parchment; butter parchment as well. Whisk
together flour, baking powder, and salt. Beat together butter and granulated
sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and
beat well, scraping down sides of bowl as necessary. Reduce speed to low and
gradually add flour mixture, beating until combined. Add milk and vanilla and
beat until just combined.
Divide batter between pans; smooth tops with an offset
spatula. Bake until golden and a toothpick inserted into centers comes out
clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn
out cakes onto racks to cool completely.
Frosting: Beat together butter and cream cheese with a mixer
on medium-high speed until pale and creamy, about 1 minute. Reduce speed to
medium. Add confectioner's sugar, 1 cup at a time, beating well after each
addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes.
If not using immediately, cover surface of frosting with plastic wrap. Frosting
can be refrigerated in an airtight container up to 1 week. Before using, bring
to room temperature, and then beat on low speed until smooth
Place 1 cake layer on a cake plate and spread 1 cup frosting
on top. Place remaining cake layer on top. Spread top and sides of cake with
remaining frosting, swirling to coat in a decorative fashion. (If frosting
becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome
and refrigerated overnight. Bring cake to room temperature before serving.
Thank You For Stopping By!
3 comments
I will have to give it a try! I am currently on the hunt for a chocolate cake recipe.
ReplyDeleteYou are killing me! I want to make tonight. I am trying to lose weight and here you go with these cupcakes!
ReplyDeleteThanks for sharing! All I eat is yellow cake! But always the box kind and never really from scratch! I will be saving this! Would you say it was fairly easy to make?
ReplyDeleteXO | KIMBERLYLUXE
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~Mrs. Delightful