Basic Yellow Cake

  • Prep 20 min
  • Total 1 hr 55 min
  • Ingredients 13
  • Servings 15

Ingredients

Cake

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups granulated sugar
  • 3/4 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 1 1/4 cups milk

Frosting

  • 4 oz unsweetened baking chocolate, chopped
  • 3 cups powdered sugar
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 1/3 cup milk

Steps

  • 1
    Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.
  • 2
    In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4
    Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
  • 5
    In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. Immediately spread on cake.

  • This yellow cake recipe makes a classic sponge-style cake—its light texture depends on the air you beat into the softened butter and sugar by creaming them together until they’re smooth and fluffy. Measuring the flour accurately is important too. Stir up your flour to aerate it, then lightly spoon it into a measuring cup and level it off with the flat side of a knife. Too much flour will make the batter too heavy and the final cake texture will be dense.
  • Don’t overbake your homemade yellow cake. It will be a rich golden brown and the top will spring back when lightly touched with a fingertip. You can also use a toothpick inserted into the center—it should come out clean when the cake is done.
  • This yellow cake from scratch can be baked in two 8- or 9-inch round cake pans; grease and flour pans. Make as directed above; pour batter evenly between 2 prepared pans. Bake 25 to 35 minutes or until the toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans to a cooling rack. Cool completely, about 1 hour. Assemble, fill and frost cake.

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
270mg
11%
Potassium
140mg
4%
Total Carbohydrate
61g
20%
Dietary Fiber
2g
8%
Sugars
43g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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