Yellow Cake Recipe
This is the best yellow cake recipe I ever made. It hastender, even crumbs without holes. This amazing and moist cake tastes likebutter cake and custard. Follow myrecipe and the tips to make a fail-proof cake.
Servings 7 people
Calories 340kcal
Ingredients
- 1 1/4 cup cake flour
- 1 teaspoon baking powder
- 1/2 cup melted unsalted butter
- 3 large egg yolks
- 1 large whole egg
- 1 cup fine sugar
- 2 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup warm milk
Instructions
- Preheat the oven to 180C/350F. Line a 9x5 inch loaf pan with parchment paper. Or grease the pan with butter and dust with flour and keep aside.
- In a bowl, mix the cake flour, salt, and baking powder. Keep aside.
- In a mixing bowl of a standing mixer (you can use a hand mixer too). Use the whisk attachment. Add the egg yolks, and the whole egg beat for 2 minutes.
- While still beating the eggs, add the sugar and keep on beating for 5 to 7 minutes until the eggs are lighter in color and double in size.
- Add the vanilla, then slowly add the melted butter, and keep on beating until well combined.
- Scrap the sides of the bowl and beat for a few seconds.
- Add the flour to the butter and egg mixture in three additions. Alternate with the warm milk. Start with the flour and end with flour.
- Keep the speed low and do not overbeat. You might see a few small lumps in the batter, but that’s fine.
- Pour the batter into the previously prepared pan. Run a butter knife through the batter in a zig-zag pattern to remove air bubbles trapped in the batter.
- Bake for 50 to 55 minutes in the electric oven and around 40 minutes in a gas oven. Or until a skewer inserted in the middle of the cake comes out clean.
- Keep the cake in the pan for 5 to 7 minutes, then transfer to a cooling rack to cool completely.
- This cake is delicious, and you can enjoy it without frosting.
Video
Notes
• Do not use gluten-free flour in this recipe.
• Use whole milk, vegan milk like almond and soy, or even low-fat milk won’t work.
• Keep all the ingredients at room temperature.
• If the eggs are cold, place them in warm water for 5 to 7 minutes.
• Preheat the oven; the Gas oven takes around 15 to 20 minutes to reach the desired temperature. The electric oven takes a little longer.
• It is best to line the baking pan with parchment paper, although you can still use the greasing and dusting method.
• If the cake is browning too fast from the top (this happens mainly in a gas oven), after 20 minutes of baking, cover the cake loosely with aluminum foil.
• The cake will have a slight dome, but it will look more even when it cools.
• Flip the cake when frosting to have an even surface.
• Do not bake this cake in a glass pan, especially if you are using a gas oven.
• Butter Cream frosting recipe and Chocolate Frosting recipe links are in the post above.
• How to store the cake frosted and without frosting? As mentioned in the post above. • More details on baking this cake in an electric oven Vs. Gas oven, in the post above.
Nutrition
Calories: 340kcal