Basic Two Layer Yellow Cake Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts

Basic Two Layer Yellow Cake

You can change the flavoring, add cocoa powder, etc. to this one. Also, by changing the frosting, it becomes a different cake each time.

1/2 cup softened unsalted butter
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 1/2 cups sugar
1 cup milk
1 teaspoon real vanilla extract, or other flavoring of choice
2 eggs

Preheat oven to 375 degrees. Line two 8 or 9 inch layer cake pans, or one 10 inch pan, with parchment paper or lightly butter them. Set aside.

Soften the butter about 30 seconds on half power, if needed, but do not let it melt. Place in mixer bowl and beat until smooth. Sift or lift together the flour, baking powder, salt, and sugar in a batter bowl. Add the dry ingredients to the butter plus 3/4 cup of the milk and the vanilla. Mix until all the flour is dampened, and then beat at 2 minutes at low speed. Add eggs and remaining milk and beat 1 minute longer. Pour batter into prepared pans or pan. Bake for 20-25 minutes.

Recipe created 1996-03-20.

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