Basic Yellow Cake Recipe

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MY NOTES: Walter has always used this recipe and recommends it!

(From Better Homes & Gardens)

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter or margarine
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 1/4 cups milk

Preparation

Step 1

1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).

3. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.

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Variation:
Yellow Cupcakes:To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed in Step 2. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes 30 cupcakes.
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REVIEWS:

This cake came out ok. I have an older edition of the the cookbook and they call for cake flour and bake at 350 instead of 375. I had no cake flour so I followed this recipe and use just one stick of butter. The cake is a bit dense and not quite yellow. It's also a bit crumbly and doesn't hold its shape that well, but it is good, just not the best recipe. Not very moist either

I have made this cake any number of times and it always comes out well. I have used this recipe for cupcakes and regular cake and it's tasty and easy to make.

I made this, I foung it in their book. I used cake flour, and it came out pretty good. No matter what cake recipe I use cake flour. And baking soda shouldnt be replaced after 6 months. Hope that helps. I use cake flour.

This cake kind of sucks, unless I did something wrong somehow. I rechecked the recipe over and over. The batter was very heavy and never rose in the oven, so in the end I basically made a pancake birthday cake







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