I make a variety of doctored box mixes and scratch cakes but I've never done a yellow (or white) cake from scratch...for some reason they intimidate me. But I've decided I was going to try a recipe or two tonight and give it a go. I tried searching here but the recipe search is really scattered and I gave up. I'm going to try on I found at random on google and I'd like a suggestion maybe for another
I think I found this on google.. I tried it for my daughter's bday and filled with ganache. It was sooooooo yummy!! I doubled the recipe because this one is only for a 9x9 pan. I also beat the butter and sugar for a good 10 minutes before adding an egg. hope it works for you as good as it did for me~
1 cup white sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
this is the one I used
It's good but just a touch dry...might have slightly over cooked since it's a new recipe and I don't have the kinks quite worked out but it was definitely worth another try. Maybe tomorrow I'll give yours a go. Thanks for sharing!
I'm planning on doing the same. I found Sylvia Weinstock's Classic Yellow Cake http://homecooking.about.com/od/cakerecipes/r/blc13.htm and I found this one as well. http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx
I think I'm going to find Sylvia's first. Many people talk about how good it is. But also say make sure it's her Classic Yellow Cake, not the New Classic Yellow Cake. I believe she has aded more liquid to the new recipe and it isn't as good.
My absolute favorite yellow cake is Shirley Corriher's Magnificent Moist Golden Cake. It has quite a few steps to it, but the end result is SO worth it.
I use this as my base recipe and modify it to get different flavors, usually by adding different pudding or yogurt flavors in place of the whipped cream, along with corresponding extracts and oils.