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Yellow Cake

A delightful and nostalgic cake, perfect for any occasion, embodying the richness of butter and warmth of vanilla.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all purpose flour For the base of the cake
  • 1 1/2 cups granulated sugar For sweetness
  • 3 1/2 teaspoons baking powder To help the cake rise
  • 1 teaspoon salt To enhance flavors
Wet Ingredients
  • 1 1/4 cups milk Add richness
  • 1/8 cup vegetable oil To add moisture
  • 1/2 cup butter, softened For flavor and texture
  • 1 tablespoon vanilla extract For flavor
  • 3 large eggs For binding

Method
 

Preparation of Dry Mix
  1. Measure flour into a quart-size mason jar, then layer granulated sugar atop the flour.
  2. Follow with baking powder and sprinkle salt.
  3. Seal the jar with a lid for future use.
Making the Batter
  1. In a stand mixer, blend the softened butter on medium speed until creamy.
  2. Add the dry ingredients from the jar and mix gently for 30 seconds.
  3. Add milk, oil, vanilla, and eggs, and blend on medium-high for one minute.
Baking the Cake
  1. Pour the batter into prepared pans and place in the oven preheated to 350°F.
  2. Bake for 20-25 minutes for 8-inch pans, check cupcakes around 15 minutes, or bake a 9x13 dish for 30-38 minutes.
Cooling and Serving
  1. Allow the cakes to cool before frosting.
  2. Slice and serve warm or with buttercream frosting or fresh fruit.

Notes

Store the cooled cake in plastic wrap or an airtight container for up to 3 days at room temperature, or keep in the fridge for about a week. Freezing extends shelf life up to 3 months. Make sure all ingredients are at room temperature for optimal blending and avoid overmixing.