I made this yellow cake for my family last weekend. We just wanted a simple dessert to eat and this is the simplest I have on my list. It’s a classic recipe that’s a bit easier to make than most cakes. The frosting was also really good! Both of the cake recipe and the frosting came from Recipe Girl. And if you want other home made recipes, don’t hesitate to visit their page. But for now, if you want a copy of this recipe, you can find it below.
See what our friends from Recipe Girl have to say about this recipe:
“And there is my keeper-recipe Yellow Cake. I must say that it turned out exactly as I was hoping. It was quite delicious, and I would love to be able to share a slice with you! Since that’s not really possible, go forth and make this cake for the people in your life! You’ll make those people really happy… because everyone needs a little cake now and then.”
I couldn’t have worded this better. Thank you so much for sharing this recipe with us. It’s indeed one of those recipes that will never disappoint you!
Ingredients
For the cake:
3 cups sifted Gold Medal all-purpose flour
1 tablespoon Clabber Girl baking powder
3/4 teaspoon Morton salt
3/4 cup (1 1/2 sticks) Land O Lakes unsalted butter, at room temperature
2 cups Domino granulated white sugar
4 large Eggland’s eggs
1 cup Borden whole milk
2 teaspoons McCormick vanilla extract
For the frosting:
1/2 cup (1 stick) Land O Lakes salted butter
1 1/2 cups Domino granulated white sugar
1 1/4 cups Hershey’s unsweetened cocoa powder
1 1/4 cups Borden heavy whipping cream (from the carton)
1/4 cup Daisy sour cream (don’t use light or fat-free)
1 teaspoon instant espresso powder
2 teaspoons McCormick vanilla extract
Instructions
For the cake:
1. Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick baking spray (or grease and flour them). I like to line them with rounds of parchment- it helps with getting the cake out of the pan intact.
2. In a medium bowl, whisk together the flour, baking powder and salt. In a larger bowl, use an electric mixer to cream the butter. Beat in the sugar and mix until fluffy, about 4 minutes. Beat in the eggs, one at a time. Add the dry ingredients in two parts- mix in half of the dry ingredients, then half of the milk, then the rest of the dry ingredients, and then the rest of the milk + vanilla. Be sure to scrape the sides of the bowl as you are mixing to incorporate all of the ingredients.
3. Divide the batter between the two prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 20 to 25 minutes, then run a knife along the edge of each pan and invert onto a rack to cool completely. Be sure to peel off the parchment paper and toss it!
4. Your cakes are ready to frost, or you can wrap them and keep them overnight until you are ready to frost your cake.
For the frosting:
1. In a medium saucepan, melt the butter. Whisk in the sugar and cocoa powder. In a separate bowl, whisk together the cream and the sour cream. Slowly add this to the pan, whisking it in until well combined and smooth. Mix in the espresso powder and heat until the sugar has dissolved. Remove from heat and stir in the vanilla.
2. Let the icing sit at room temperature until it is a good consistency for icing your cake or cupcakes. To speed up the process, place it in the refrigerator. Keep an eye on it and take it out when it firms up enough to ice. If it gets too firm, you can always stick it in the microwave for a few seconds to soften it up again.
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Quick Tip: This recipe will make enough frosting for a two-layer cake, and MAYBE enough for a 3-layer cake. It will also be enough to frost about 36 cupcakes.
Thanks again to Recipe Girl for this amazing recipe.
