Everyone will enjoy this moist and easy yellow cake recipe made from scratch.
Offering many more homemade cake recipes for you to call your own. Enjoy.
MOIST YELLOW CAKE FROM SCRATCH
1/2 cup shortening
1/2 cup homemade unsalted butter
1-1/2 cups white sugar
4 eggs, plus
2 egg yolks
1 TBS pure vanilla extract
2-3/4 cup flour
3 tsp baking powder
1 tsp salt
1-3/4 cup milk
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the
inside with flour and tap out excess. Line the bottom of the pans with
wax or parchment paper. Put the cake pans on a baking sheet also lined
with parchment paper or a silicone mat.
Measure and sift the dry ingredients together.
In a mixing bowl, cream the shortening and butter together. For the lightest cake texture, be sure to cream the shortening and sugar very well, 2-3 minutes if using a stand mixer. Add the vanilla and eggs, one at a time, beating well after each addition.
Add the flour mixture (1/2 cup at a time) alternatively with the milk; beginning and ending with the flour mixture. Pour batter evenly into the prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
You will find the wonderful brownie and cake pan here.
You've made the perfect cake, now here's the perfect frosting.
RICH CHOCOLATE FROSTING
1 cup homemade unsalted butter, softened (no substitutes)
4 cups powdered sugar, sifted
1-1/4 cups baking cocoa
2 tsp baking powder
1/4 to 1/2 cup evaporated milk
In a large mixing bowl, cream the butter until light and fluffy. Slowly add the powdered sugar, cocoa and vanilla and beat well. Begin with 1/4 cup of evaporated milk for the desired spreading consistency; adding more if needed.