I am still new to cake baking. I have tried a few yellow cake recipes that haven't turned out very well. I will be making a graduation cake in a few months. The customer wants marble cake. Now, I know I can just use a good yellow cake recipe and take a bit out to flavor with cocoa....but I haven't found one that tastes good yet. Can anyone share their yellow cake recipe that would work well for a marble cake?? Thanks so much!
By yellow cake, do you mean vanilla cake? I'm not sure if there is a difference, but it took me a VERY long time to find a good vanilla cake recipe- I threw out so many cakes -the batter would taste good, cake didn't! I tried so many!
The last one I finally tried was on the back of my cake flour box!! I couldn't believe that the recipe on the box is the perfect one! And it's not complicated (unless you consider sifting flour twice complicated) no sour cream, no potato starch, no buttermilk - - all simple ingredients - sometimes I use only vanilla, sometimes I use almond too.
Here's the recipe I love and use...
Cook Time: 25 to 30 minutes
The Ingredients:
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1 cup butter
2 cups sugar
3 cups sifted Swans Down Cake Flour
4 eggs
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Baking Instructions:
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Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.
Alternate Baking Pans Amount of Batter Baking Time
Two 9-inch square pans 3-1/2 cups each 40-45 minutes
13X9-inch plus 5 cups about 40 minutes 9-inch layer or 1 dozen cupcakes remainder 25 to 30 minutes
4 dozen paper-lined muffin pans pans half filled about 25 minutes
Note: If layers or cupcakes cannot be baked all at the same time, remaining batter may be held in refrigerator
* I have used this for marble cakes, too
Thank you for your recipe! I have another question. I have not used cake flour for my cakes. Is cake flour what I should be using??
By yellow cake, do you mean vanilla cake? I'm not sure if there is a difference, but it took me a VERY long time to find a good vanilla cake recipe- I threw out so many cakes -the batter would taste good, cake didn't! I tried so many!
The last one I finally tried was on the back of my cake flour box!! I couldn't believe that the recipe on the box is the perfect one! And it's not complicated (unless you consider sifting flour twice complicated) no sour cream, no potato starch, no buttermilk - - all simple ingredients - sometimes I use only vanilla, sometimes I use almond too.
Here's the recipe I love and use...
Cook Time: 25 to 30 minutes
The Ingredients:
--------------------------------------------------------------------------------
1 cup butter
2 cups sugar
3 cups sifted Swans Down Cake Flour
4 eggs
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Baking Instructions:
--------------------------------------------------------------------------------
Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.
Alternate Baking Pans Amount of Batter Baking Time
Two 9-inch square pans 3-1/2 cups each 40-45 minutes
13X9-inch plus 5 cups about 40 minutes 9-inch layer or 1 dozen cupcakes remainder 25 to 30 minutes
4 dozen paper-lined muffin pans pans half filled about 25 minutes
Note: If layers or cupcakes cannot be baked all at the same time, remaining batter may be held in refrigerator
* I have used this for marble cakes, too
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