Yellow Cake Recipe from Scratch

Yellow cake is a spongy, moist cake, which is sure to make anyone's mouth water. It is also one of the most basic cakes. So, anybody, who is learning to make cakes, should first start with a simple yellow cake. Once you learn to make this cake, you can proceed further by adding different flavors to the same cake. The following are some yellow cake recipes, the first being a classic one, followed by more contemporary ones.

Ingredients

• 3¾ cups, all-purpose flour
• 2½ teaspoons, baking soda
• 3 eggs
• 1½ teaspoons, vanilla extract
• 2½ cups, buttermilk
• 1 cup, butter
• 2½ cups, white sugar
• 2¼ teaspoons, baking powder

Process
Preheat the oven to 350 ºF, also anoint two, 9x13 inch pans. Take a big bowl and sift baking powder, flour and baking soda in it and set aside. In another large bowl, add butter, cream and sugar. Cream together until fluffy and then beat in eggs, one at a time. After the eggs are done, add in vanilla.

Beat well and then add buttermilk mixture along with flour mixture, mix only until incorporated. Pour this batter into the prepared pans and bake for about 35-40 minutes, until a toothpick inserted in the center of the cake comes out complete clean. Allow the cake to cool and then serve. This was one basic yellow cake recipe from scratch with butter.

Ingredients
For Cake

• 2 sticks (1 cup) unsalted butter (softened)
• 4 large eggs
• 2 cups, buttermilk (well-shaken)
• 1 teaspoon, salt
• 4 cups, plus 2 tablespoons, cake flour

• 2 cups, sugar
• 2 teaspoons, baking powder
• 2 teaspoons, pure vanilla extract
• 1½ teaspoons, baking soda

For Strawberry Filling

• About 2 cups, confectioners sugar
• 2 tablespoons, softened butter
• ⅓ jar, strawberry jam

For Buttercream Frosting

• 3 cups, confectioner sugar
• ½ cup, half and half
• ¾ cups, cocoa powder
• 1 stick butter - room temperature
• 2 teaspoons, vanilla extract

Process
First make the cake followed by the frosting and filling. Preheat the oven to 350 ºF and also grease two 9-inch round cake pans. Line those pans with parchment paper and butter the paper.

Take a bowl and sift baking powder, flour, salt, and baking soda in it. In another mixing bowl, add sugar and butter, blend it in a mixer at medium speed, until the mixture is fluffy and pale.

Now, add in vanilla along with egg, one at a time. Beat well after each addition. When all the eggs are added, pour buttermilk and blend at low speed only to combine. In the end, add flour mixture gradually, until the entire mixture is well incorporated. Spread this cake batter on the prepared pan.

Drip the pan from two inches up to discard any bubbles. Bake for about 35-40 minutes, and then cool in a pan for at least ten minutes. After the cake has slightly cooled down, run a knife at the edge and invert the cake into a rack. Let cool for about 1 hour.

For buttercream frosting, beat the butter in a bowl until fluffy, for about 2 minutes. When the butter gets soft, add vanilla and cocoa powder, mix to incorporate. Add confectioner's sugar along with half and half, alternatively. Mix until desired consistency. Add in sugar as per as your requirement.

For strawberry filling, add butter and jam in a large bowl and mix until smooth. Gradually, add in confectioner's sugar and continue mixing until it becomes thick and spreadable. Now, place the cake on a plate and slice the top of the cake with a knife, until the surface is completely flat.

Spread lots of strawberry filling on the cake and then press down the removed layer on top of the strawberry filling and press down gently. Spread the buttercream frosting on the entire cake, including the sides. Let set for about 20 minutes and then serve.

Ingredients

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (18.25 ounce) package yellow cake mix
• 1 cup, vegetable oil

• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 1 (20 ounce) can crushed pineapple with juice
• 1 (11 ounce) can mandarin orange segments

Process
Preheat the oven to 350 ºF. Flour and anoint two 9x13-inch pans. Add mandarin oranges with juice, cake mix, oil, and eggs in a large bow and beat until smooth. Pour the batter into the prepared pans and bake for about 35-40 minutes. For the topping, beat whipped topping, pineapple with juice, and dry pudding in a large bowl and mix until blended. When the cake cools, spread this topping on the cake.