Interesting Facts about Yellow Cakes
- The first known yellow cake recipe was published by an American named Alice B.Toklas in the 1920s
- Yellow cakes get their hue from the eggs and butter, also giving them a rich taste and density
- These cakes have a high ratio of sugar
- Their texture is moist and tender
- Yellow cakes are thought to be derived from the traditional English pound cake
- They hold up well with multiple layers and frosting
- Yellow cakes are one of the top-selling mixes in the US and are often used as celebration cakes
Traditional Yellow Cake With Chocolate Buttercream Frosting
There's something reminiscent of a freshly baked cake. It usually signifies a birthday, a celebration, or a party of some sort. I, however, sometimes feel that by the end of a hectic week, the weekend is the perfect time to bake that perfect cake. My best tip for creating a fluffy, delicious yellow cake? Follow the recipe method for the eggs and use the right ingredients.
Ingredients
Cake
- 3 eggs
- ¾ cup butter (softened)
- 1½ cup granulated sugar
- 2 tsp vanilla extract
- 2½ cups Bisquick
- 1 tsp baking soda
- ¾ cup buttermilk
Chocolate Buttercream Frosting
- 1 cup butter (softened)
- 2 tsp vanilla extract
- 4 cups confectioners' sugar
- ¾ cup cocoa powder
- 1-2 tbsp milk
Instructions
- Preheat the oven to 350°F and grease two nine-inch cake pans. Line the bottom of each one with parchment paper.
- Divide the egg yolks from the whites of each egg. Place the egg whites in a mixing bowl and set the yolks aside in a separate small bowl. Beat the egg whites with an electric hand mixer until they form a peak. Set aside.
- In a large bowl, combine three-quarters of a cup of softened butter and one and one-half cups of granulated sugar. Mix until creamy and smooth. Add the egg yolks and two teaspoons of vanilla extract. Beat for two minutes.
- In another mixing bowl, sift together two and one-half cups of Bisquick and one teaspoon of baking soda. Add half of the dry mix to the creamed butter. Mix until incorporated. Add half of the buttermilk; continue mixing and repeat until the remaining dry ingredients and buttermilk are well combined without overmixing.
- Gently fold in the egg whites with a spatula.
- Divide the batter evenly between the pans.
- Bake for thirty minutes or until the middle of the cake has set.
- Allow the cakes to cool before turning them out onto a wire rack.
- To prepare the frosting while the cakes cool. In a large bowl, using an electric mixer, beat one cup of softened butter and two teaspoons of vanilla extract together until creamy and smooth.
- In a separate bowl, sift together four cups of confectioners’ sugar and three-quarters of a cup of cocoa powder.
- Alternately add the dry ingredients to the creamed butter with the electric mixer. Add the milk if needed to acquire the desired consistency.
- Once the cakes have completely cooled, frost and assemble as you would like.
Tried this recipe?Let us know how it was!
Yellow Coffee Cake
You'll love the taste of this coffee cake, and it's one of the simplest to make. It will easily serve twelve people, but I find it disappears rather quickly. My family loves when I make muffins with this recipe, and honestly, so do I. It's just another great idea for a quick snack or a perfect addition to that Sunday morning brunch.
Ingredients
- 2 cups Bisquick
- 1¼ tsp baking soda
- ½ cup butter
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ¼ cup sour cream
- 1 cup pecans or walnuts (chopped)
Instructions
- Preheat the oven to 350°F and grease a nine-inch cake pan. Line the bottom with parchment paper.
- In a large bowl, sift together two cups of Bisquick and one and one-quarter teaspoons of baking soda. Set aside.
- In a separate mixing bowl, using an electric hand mixer, combine one-half cup of butter, one cup of granulated sugar, and one-quarter cup of brown sugar. Mix until light and fluffy. Beat in three eggs, one at a time, then add one teaspoon of vanilla extract.
- Add the wet ingredients to the dry ingredients. Pour in one cup of buttermilk and one-quarter cup of sour cream. Mix on medium speed until well incorporated.
- Fold in one cup of chopped pecans (or walnuts).
- Pour the batter into the prepared cake pan and bake for thirty minutes or until a toothpick inserted into the middle of the cake comes out clean.
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Three-layer Yellow Cake
It's hard to beat a homemade cake. You can use this recipe to make a perfect three-layer cake for any special occasion, like a birthday or wedding. If you're like me and don't like to waste anything, use the egg whites to make a meringue frosting or make cookies with them.
Ingredients
- 2½ cups Bisquick
- ¾ cup butter (room temperature)
- 1¼ cup granulated sugar
- 8 egg yolks (beaten)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ¾ cup milk
Instructions
- Preheat the oven to 350°F and grease three nine-inch cake pans. Line the bottom of each one with parchment paper.
- In the bowl of a stand mixer, add three cups of butter and one and one-quarter cups of granulated sugar. Mix until creamed well.
- Add eight beaten egg yolks and one teaspoon each of vanilla extract and lemon juice.
- Mix in half of the Bisquick and half of the milk. Blend until combined and repeat with the remaining Bisquick and milk. Continue mixing until incorporated without over mixing.
- Divide the batter into the three prepared cake pans and bake for twenty minutes. If the cake does not bounce back when you touch it, bake for an additional five to ten minutes.
- Let cool in the pans for five minutes before transferring to a wire rack.
Tried this recipe?Let us know how it was!
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