Homemade Yellow Cake

Many people like yellow cake. You don't have to buy it in a box, you can easily make yellow cake from scratch.. This recipe makes a very light and delicate-crumbed cake. Great for making plain cake with a favorite filling, then frosted to suit your family, or left as is. A very simple and easy recipe.

Homemade Yellow Cake

Ingredients:

3/4 cup butter, softened
1 2/3 cups sugar
2 eggs
2 tsp. vanilla
3 cups sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/3 cups milk

Directions:
Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans.

Cream butter, sugar, eggs, and vanilla until well combined.

Sift flour, baking powder, and salt. Add to butter mixture alternately with milk; beating until smooth after each addition.

Bake in prepared pans 30 minutes or until tests clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on rack.

Frost as desired.

Note:

To make your own cake flour, measure 3 cups plain flour into a bowl, then remove 6 Tbsp. of it and put them back into the canister or flour bag. Now, add 6 Tbsp. corn starch to the remaining flour and sift it all together 5 times (at least 5 times, but if you like, you can sift it a couple more times to be sure it is very light). Now you have created your own cake flour and can proceed with your recipe.

I usually make about 12 cups of cake flour at the time, so I don't have to stop and make it every time I need cake flour. Just keep it in a big jar or even a Ziploc Freezer bag well marked so that you know what it is.

When making 12 cups at the time, I'll replace 24 Tbsp. of the flour with 24 Tbsp. of corn starch. Better to do it in 3 cup increments so that you get it all sifted together evenly. It takes a while to sift it as many times as you need to, but it's very necessary you don't skimp on this step.

Keep in mind that you are saving quite a bit of money when you make your own. I never minded doing these things as I'm very much at home in my kitchen and I enjoy all the puttering it takes.

Comments

Ruth's Chris New Orleans-Style BBQ Shrimp

I came across this recipe by way of my Facebook news feed a couple weeks back. I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you! Ruth's Chris New Orleans-Style BBQ Shrimp Ingredients: 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Instructions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches...

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...

Cocinando con Alena

Search This Blog