Here is a list of the Yellow-Cake entries. Some will be written out and others will be provided as links:
Great American Cakes
by Barbara Kafka
Gourmet December 1987
Yellow Cake Layers
This is probably America's favorite layer for any kind of cake; it is what the cake-mix people try to imitate and never get right.
Makes two 8-inch layers
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temperature
3/4 cup milk
1 teaspoon vanilla extract
Into a bowl sift together the flour, baking powder, and salt.
In a large bowl with an electric mixer cream the butter, add sugar gradually, beating, and beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour mixture and the milk alternately in batches, beginning and ending with dry ingredients, add the vanilla, and beat the batter until it is smooth.
Divide the batter between 2 lightly greased and floured 8x1 1/2-inch round cake pans, smoothing the top, rap each pan on a hard surface twice to expel any air bubbles.
Bake the layers in the middle of a preheated 350-degree F oven for 25 to 35 minutes, or until a tester inserted in center comes out clean and the layers pull away slightly from the sides of the pans. Let the layers cool in the pans on a rack for 8 minutes, run a thin knife around the edge of each pan, and invert the layers onto the racks. Let the layers cool completely.
Here is my Yellow Cake Recipe:
2 1/4 C flour
1 Tbsp baking powder
1 tsp salt
3/4 C butter (1 1/2 sticks)
1 3/4 C sugar
3 lg eggs
1 Tbsp vanilla
1 C whole milk
Preheat oven to 350 degrees F. Prepare 2-8 or 9" pans. Sift dry ingredients and set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and mix. Add dry ingredients, alternating with the milk, mixing well after each addition...beginning and ending with the dry. Bake layers 30-40 min.
Here is Sylvia Weinstock's Classic Yellow Cake Recipe:
2 1/4 C sifted Cake Flour
2 tsp baking powder
1/2 tsp salt
2 sticks of butter
2 C granulated sugar
4 Lg egg yolks
2 tsp vanilla
1C sour cream
4 Lg egg whites
Preheat oven to 350 degrees F. Prepare and line 2-8X3" or one 12X3 inch pan with parchment.
Sift togather dry ingredients and set aside. Cream butter until light and fluffy, about 2 min. Add sugar and continue to combine until fluffy and light. Add yolks, one at a time, beating well after each addition. Add vanilla.
Reduce speed to low and add dry ingredients, alternating with the sour cream, beginning and ending with the dry. Scrape down sides of bowl and beat for 1 min.
In a separate bowl, beat egg whites to soft peaks form. Gently fold egg whites into batter with rubber spatula.
Bake 8" layers 45-50 min and the 12" pan 60 min or until golden brown.
Ceshell's Not So Lemon Lemon Cake from Magnolia Bakery
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
3 cups cake flour (self-raising)
3/4 cup milk
1/4 cup lemon juice
2 tsp grated lemon zest
Prepare 3 x 9in round 2in deep pans (line with parchment)
Preheat oven to 350 degrees
Cream butter and sugar until light and fluffy (about 3 mins). Add eggs one at a time combining well after each addition. Add flour alternately with the milk and lemon juice in four parts mixing well after each addition. Divide the batter equally between the 3 pans and bake for 25 mins (check after 20) until a cake tester comes out clean when inserted in the centre and the cake springs back when lightly touched. Cool in pans for 10 mins and then turn out onto racks to cool completely. Fill and frost as desired. Serves 12-16 wedges.
Paula Deen's 1234 cake
Basic 1-2-3-4 Cake:
The recipe I quite like :
All-Purpose Buttery Yellow Cake
The Americas Test Kitchen Family Cookbook Copyright 2006
2 ¼ cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
226 g unsalted butter, softened [needs less, try 205]
1 ¾ cups sugar [1 ½ c]
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups whole milk, at room temperature
1. Adjust an oven rack to the middle position and heat the oven to 340 degrees. Lightly coat two 8- or 9-inch round cake pans or 1 9x13-inch cake pan with vegetable oil spray, then line the bottoms with parchment paper. Whisk the flour, baking powder, and salt together in a large bowl and set aside.*
2. Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the vanilla.
3. Reduce the speed to low and beat in one-third of the flour mixture. Beat in half of the milk. Repeat with half of the remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.
4. Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Pour the batter into the prepared pan(s) and smooth the top. Bake until a wooden skewer inserted into the center of the cake(s) comes out with a few crumbs attached, 20 to 25 minutes for the sheet cake, rotating the pan(s) halfway through baking.
5. Let the cake(s) cool in the pan(s) on wire racks for 10 minutes. Run a paring knife around the edge of the cake(s) to loosen, then flip out onto the racks. Flip the cake(s) upright, discard the parchment, and let cool completely before frosting 1 to 2 hours.
Vanilla Buttermilk Recipe from Sky High
Makes one three-layer 9-inch round cake [can be reduced of course]
3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) [283 g] unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract
1. Preheat the oven to 325°F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they dont dry out, and refrigerate them.
White on White Buttermilk Cake
The All-Occasion Downy Yellow Cake
Cakeman Raven's Red Velvet I modified into a yellow and lighter cake:
Preheat oven to 350
2 1/2 cups cake flour
1 teaspoon table salt
Make sure to use both:
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 c sugar
2 large eggs
1 cup buttermilk (well shaken)
1 1/2 c. good quality canola or veg. oil
1 teaspoon vinegar
1 teaspoon vanilla
Mix the above together well for a couple minutes. Pour in greased and floured pans and bake until toothpick comes out clean..
Hope you all can try it. For extra cake tenderness, line the pans with parchment(not wax) paper.
Here is a link to the original recipe if you are unsure how to mix:
Cakeman Raven(famous NY baker/decorator)
6 cups sifted all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 cups milk at room temperature
2 teaspoons vanilla
1 # butter or margarine or 1 1/3 cups margarine with 2/3 cups vegetable shortening
(the margarine is not vegetable spread)
4 cups sugar
8 eggs at room temperature
2 teaspoons lemon extract
2 tablespoons finely grated lemon rind (optional)
Preheat oven to 325. Sift flour with baking powder and salt and set aside. Combine milk and vanilla and set aside. Cream butter until light, add sugar gradually, continue to cream until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon extract (and rind). Add dry ingredients alternately with milk beginning and ending with the dry and adding about one sixth of the total at a time. Beat just until smooth. Spoon into 1 ungreased 13" and 1 ungreased 7" pan lined on the bottom with wax or parchment paper filling no more than half full - this is a high-rising batter. Bake larger layer 60-65 mins until it pulls from the sides of the pan and is springy to the touch. Cool upright in pan on wire rack 10 mins then loosen and invert on rack peel off paper turn right side up and cool thoroughly. If you make 3 batches you get two 13", two 7" and two 10 " layers. Make cupcakes with any leftover batter.
This is from The New Doubleday Cookbook 1975.
Real good cake. And this recipe is not real fussy - can be halved. Excellent.
I hope I got all the recipes and didn't miss anyone.