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Go-To Basic Yellow Cake, Maybe




Source of Recipe


from BettyR at cheftalk.com - recommended by oli at eGullet


Recipe Introduction


This is what Betty says: "I have been trying to find a good (from scratch) yellow cake recipe that’s moist, tender and has good flavor." This could be me - I've been saying that for years, everytime I serve or post the recipe for another yellow cake that is either not really what I wanted or just plain bad. She goes on to say, "After months of searching, testing and tinkering I’ve finally found what I was looking for. This is a combination of two recipes; one was a pound cake and the other was a yellow cake. All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake. Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake. So I decided to try combining the two recipes and hit the nail on the head the second try. I’ve made three more since just to be sure it would come out the same each time and it does." This is a very good cake and it may very well be my 'go-to'. Only 'maybe' because I messed up and forgot it in the oven and it got probably 10 extra minutes in there. But it still tasted good and the texture seemed good. So I'll try it again soon, because I really think that this is it! She provides an icing recipe to go with this cake that was a bit disappointing: Cooked Chocolate Frosting. It is amazingly easy to make and gorgeous and glossy, but the flavor is blah. I'm going to try that again with better quality cocoa (I used Hershey) and some vanilla (the recipe didn't call for any)



Recipe Link: http://www.cheftalk.com/forum/thread/45372/finally-that-perfect-homemade-yellow-cake

List of Ingredients




2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs


Recipe



Preheat oven to 350°

Spray three 9-inch layer pans with cooking spray and line bottoms with parchment paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until the layers pass the toothpick test. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Frost as desired.

Makes a 3 layer cake.