The Best Yellow Cake with Chocolate Frosting. I’m sure you’ve probably heard me say before that I grew up on cake mixes,not cakes from scratch.
What type of frosting is best for cake?
Royal icing is one of the best icings for decorating cakes. Mixing together powdered sugar, egg whites, and meringue powder or liquid provides a consistency relative to pancake batter. This makes it easy to pour into pastry bags to fulfill your decorating dreams.
What is yellow cake flavor?
What is the flavor of yellow cake? Yellow cakes are flavored with vanilla. They’re often paired with chocolate frosting but you can enjoy them with vanilla buttercream, or any flavor you enjoy as the cake itself has a mellow taste that pairs well with everything.
Is yellow cake the same as vanilla cake?
When someone refers to a Vanilla Cake, they are actually talking about either a white cake or a yellow cake. If the cake batter contains egg yolks, then they are referring to a yellow cake. If it only contains egg whites, it’s a white cake. Both cake batters are very similar and both contain vanilla.
What icing do you put between cake layers?
If you’re just adding a layer of buttercream between your cake layers, your frosting can have a thinner consistency and hold together just fine. I tend to add about 1 cup of frosting between my 8 inch cake layers and spread it into an even layer. You want to be sure it’s nice and even/level.
What is the difference between frosting and icing?
The terms are used interchangeably, but frosting is generally thicker and fluffier than icing, which is thinner and tends to set quickly and harden when dry. Icing is generally not spreadable like frosting—it needs to be poured, spooned, or drizzled over baked goods.
What type of icing is used as frosting and filling?
The most well-known of cake frostings, American buttercream is simply butter and icing sugar whipped together until fluffy. Its consistency is perfect for spreading smooth or piping beautiful shapes, and it’s most commonly used to decorate cupcakes and sponge layer cakes.
What is a buttercream frosting?
Buttercream is a butter-based frosting or icing, typically used on cakes and cupcakes as a coating, layering or decorating cream. Classic buttercream is made from creamed butter and confectioners sugar. Flavoring and coloring are added to impart characteristic flavors and colors.
Does yellow cake taste different than white cake?
Yellow cake uses butter as the fat and calls for whole eggs. The combination of the two creates the batter’s signature yellow color, while maintaining a neutral flavor. Also, because of the butter and the egg yolks, yellow cake tastes richer than white cake.
Does yellow cake taste like vanilla?
We’re here to help. To start, note that both white and yellow cakes are vanilla cakes. Subtle differences in the flours and fats determine which cake is better suited for certain frostings (or even certain occasions). French vanilla cake is also a vanilla cake, but with a more distinct flavor.
What is yellow cake used for?
Yellowcake is used in the preparation of uranium fuel for nuclear reactors, for which it is smelted into purified UO2 for use in fuel rods for pressurized heavy-water reactors and other systems that use natural unenriched uranium. Purified uranium can also be enriched into the isotope U-235.
What’s the difference between white cake mix and yellow cake mix?
White cake uses only, or almost all, egg whites. Yellow cakes get their color and more custardy flavor from using whole eggs, including the yolks (sometimes extra).
What are the different types of frosting for cakes?
19 Cake Frosting Recipes So Good You’ll Lick the Bowl
What are the different kinds of frosting and icing?
There are seven basic types of icing: buttercream, flat, foam, fondant, fudge, royal, and glazes. Buttercream icing has a sweet flavor and a smooth, fluffy texture. Buttercream icing is one of the most popular types for cakes.
Other Options
What buttercream is best for cakes?
American buttercream is the easiest and most common buttercream frosting—and the quickest to make. It’s often used for piping and decorating cakes. The icing is known for its supersweet flavor and slightly gritty consistency.
What is the best yellow cake recipe?
What is the best frosting recipe?
What is the best frosting?
Easy Yellow Cake with Buttercream Frosting
It is possible that this content contains affiliate links. Recipe for Homemade Yellow Cake – This is the quickest and most straightforward yellow cake recipe, yet it tastes like a million bucks! Because of the buttermilk, sour cream, and oil in this yellow cake recipe, it always produces a moist, springy, light, and fluffy cake that is delicious. Who requires the services of a bakery?
The BEST Yellow Cake Recipe
This simple yellow cake recipe is a whisk-together batter that has been developed from my favorite buttermilk cake foundation, which I’ve used for a variety of cakes, including my Blueberry Muffin and Buttermilk Pancakes Cake, Caramelized Banana Upside-Down Cake, and many more.I hope you enjoy it!This homemade yellow cake recipe is one of my favorites since the foundation is simple to create, and the cake always comes out moist, springy, light, and fluffy owing to the buttermilk, sour cream, and oil used in the batter.
The three components listed above should be used in any delicious yellow cake recipe – you just cannot go wrong with them!Dry cake is very difficult to achieve with this combination of moisturizing and tenderization chemicals.I decorated this handmade yellow cake with white and then pink buttercream in honor of all the springtime festivals and events that are coming up, such as Easter, Mother’s Day, wedding and baby showers, and other celebrations.Both the quick yellow cake and the buttercream were made with McCormick Pure Vanilla Extract; the buttercream was tinted with McCormick Red Food Coloring to give it a gentle pink colour.Since the size of this cake is little, you won’t have to be concerned about eating cake for days on end, which would not be a major problem.
- Because of the moist, fluffy cake and the sweet, creamy buttercream, it will be gone in a flash.
- And because this is such a simple yellow cake recipe, you will find yourself preparing it again and over again!
Classic Yellow Cake Ingredients
- For the yellow cake itself, you’ll need the following ingredients: all-purpose flour, granulated sugar, baking powder, salt, buttermilk, sour cream, canola oil, McCormick Pure Vanilla Extract, and vanilla bean paste.
- The following ingredients are required for the homemade buttercream frosting: unsalted butter, McCormick Pure Vanilla Extract, salt, confectioners’ sugar, McCormick Red Food Coloring, and unsweetened cocoa powder.
How to Make Yellow Cake From Scratch
You only need to mix together the wet and dry ingredients in separate bowls before combining the two to produce this delicious homemade yellow cake.Because the components for this yellow cake are primarily cupboard staples, you shouldn’t have to go to the shop before putting together this cake recipe.Having stirred together the cake batter, place it into a prepared 8-by-8-inch baking pan and bake until done, about 30 minutes.
In order to determine when your cake is ready to be taken out of the oven, check that the center is set and that it bounces back when you push lightly with your finger (you can also stick a toothpick in the center to see if it comes out clean).While the cake is cooling, prepare the vanilla buttercream frosting, which will be used to decorate the cake.The buttercream frosting may be made by combining room-temperature butter, McCormick Pure Vanilla Extract, powdered sugar, and a sprinkle of salt in a large mixing bowl.Depending on your mixer, you may need to whisk the mixture for several minutes, or until the buttercream is light and fluffy.After the cake has been allowed to cool fully, put half of the vanilla buttercream on top.
- Add the red food coloring to the saved buttercream and then gently put the last layer on top of the first layer.
- So simple, isn’t it?
- Because it is so simple, this is a terrific cake recipe to create with children in the kitchen.
Can I Make This Recipe as Cupcakes Instead?
In the event that you’d prefer to bake yellow cupcakes instead, I propose that you use my recipe for Classic Yellow Cupcakes with Chocolate Buttercream. I know for a fact that the recipe is effective!
Can I Double This Recipe?
I haven’t tried to double this delicious yellow cake recipe myself, but I’m confident that you could. In that scenario, you’d need to bake it in a 9-by-13-inch baking sheet.
Can I Freeze Homemade Yellow Cake?
I’m confident in your ability! You’d most likely have to freeze it without the frosting, though. To defrost the cake, place it on the counter to come to room temperature while you prepare a fresh batch of buttercream in the meanwhile.
Tips for the Best Yellow Cake with Buttercream Frosting
If you don’t have any sour cream on hand, plain Greek yogurt may be substituted in this delicious yellow cake recipe for a similar result.Just make sure it’s Greek yogurt, not plain yogurt, because the thicker yogurt is more closely resembles sour cream.Using a buttermilk replacement in this cake recipe, on the other hand, isn’t recommended.
If at all feasible, you want to get your hands on the genuine article.Buttermilk provides a significant amount of moisture to this yellow cake recipe, and while it is so straightforward, it is important to use only the best components.I also wanted to emphasize how critical it is to wait until the cake has completely cooled before applying the frosting.Attempting to frost the cake while it is still warm will result in the icing running all over the place and the cake not having two distinct layers of vanilla buttercream frosting.However, when it comes to the buttercream icing, you are not need to paint the top layer pink if you do not choose to.
- You may either leave the icing white or tint it a different color depending on the occasion.
- Make this cake alongside your children, and you might want to let them decorate the top of it with sprinkles.
- It’s a simple method for kids to become more engaged in the baking procedure.
Ingredients
Cake
- 3 eggs, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt (or to taste), 1 cup all-purpose flour
- 1 big egg
- 1 medium egg
- 2/3 cup sour cream (light or regular is OK)
- 1/2 cup buttermilk (plain Greek yogurt may be used)
- 1/2 cup flour
- 1 cup canola or vegetable oil
- 2 teaspoons McCormick Pure Vanilla Extract
- 3 tablespoons sugar
Buttercream Frosting
- To make the frosting, combine 1/2 cup unsalted butter, softened
- 2 teaspoons McCormick Pure Vanilla Extract
- a sprinkling of salt, optional and to taste (helps to counteract the sweetness of the frosting)
- 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
- 1 1/2 to 2 cups cornstarch (I use 1 1/2 cups)
- McCormick Red Food Coloring (up to 4+ drops), or as needed to produce the desired hue
Instructions
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking pan by lining it with aluminum foil and spraying it with cooking spray; put it aside.
Make the Cake
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and optional salt until well combined
- put aside
- In a small mixing bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla until well combined.
- In a small bowl, combine the wet and dry ingredients, mixing softly with a spoon or folding with a spatula until just incorporated. Small lumps will be there
- do not overmix or try to smooth them out with your hands.
- Toss the mixture into the prepared baking sheet and bake for 29 to 32 minutes, or until the center is firm and not jiggly, and a toothpick inserted in the middle comes out clean or with a few moist crumbles but no batter
- Allow the cake to cool completely in the pan on a wire rack. Make the buttercream once the cake has been allowed to cool fully.
Make the Buttercream Frosting
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl and a handheld electric mixer), combine the butter, vanilla, optional salt, and confectioners’ sugar in a slow, steady stream for about 1 minute, being careful not to spray sugar all over the place while mixing. Increase the speed to medium-high and continue to beat until the mixture is extremely smooth and fluffy, about 3 minutes after the sugar has been added.
- Using a spatula or an offset knife, spread all of the frosting onto the cake to make a uniform, smooth flat layer of white frosting
- set cake aside.
- I added 2 drops red food coloring to the remaining 1/3 cup frosting in the mixing bowl, whipped briefly to combine, and then layered the pink frosting on top of the white frosting to make a two-toned layer of icing. However, if you want to make things easier, you may colour all of the icing pink.
Nutrition Information:
Yield:
Serving Size:
1 Serving Size (in grams): Calories in a serving: 435 17 g of total fat 8 g of saturated fat 0 g of Trans Fat 8 g of unsaturated fat Cholesterol: 54 milligrams Sodium: 228 milligrams 66 g of carbohydrates 0g of dietary fiber Sugar (54 g) 5 g of protein
More Cake Recipes From Scratch:
The Vanilla Cake with Vanilla Bean Browned Butter Glaze is so delicious that you will not miss the chocolate at all after tasting it!The glaze is just delicious!Easy Homemade Funfetti Cake – Move over, store-bought cake mix!
Here comes the homemade version!This simple cake simply takes a few minutes to prepare and tastes a million times better than the original!Delicious Pineapple Upside-Down Cake that is so delicate and delicious, you will swear it’s The Best!a bright and cheerful cake that will put a smile on everyone’s face!Lemon Buttermilk Cake with Lemon Glaze – Lemon Buttermilk Cake with Lemon Glaze This is a simple little cake with a strong lemon taste!
- If you enjoy puckering up, this is the perfect product for you.
- It’s soft, fluffy, and foolproof.
- Coffee Cake with Sweet Cream and Vanilla — You’ll be surprised to learn what secret ingredient makes this quick and easy cake so soft and moist!
- Caramelized Banana Upside-Down Cake – Do you have ripe bananas?
- Make this cake!
- This cake screams their name from every inch of it!
The caramel sauce is thick and buttery, and it’s dripping!This Easy Glazed Pound Cake is moist and delicious, and it’s a welcome change from the usual pound cake.You’ll be the talk of your next gathering with this EASY, buttery, velvety pound cake.It is provided to you by McCormick to share this information.The recipe, the writing, the photographs, and the ideas stated are all original works by myself.We are a participant in the Amazon Services LLC Associates Network, an affiliate advertising program designed to offer a mechanism for sites to make advertising revenue by promoting and referring to amazon.com.
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Simple Layer Cake with Vanilla Frosting Recipe
- 601 Customer Reviews 5 star values totaled 103
- 4 star values totaled 133
- 3 star values totaled 235
- 2 star values totaled 91
- 1 star values totaled 39
Rating: 5.0 out of 5 stars 05/27/2020 What some of the folks in these comments are complaining about is beyond me, because this cake and icing were really delicious.Even though it’s really moist and fluffy, the cake managed to hold together well enough for me to frost and stack it.I will definitely make this dish again in the future:) 5 out of 5 stars from a Martha Stewart member 05/27/2019 Easy to prepare and excellent to eat 5 out of 5 stars from a Martha Stewart member 01/28/2019 I thought this dish was fantastic; it was simple to prepare and had an excellent end product.
Advertisement 2 out of 5 stars for Martha Stewart as a member.01/11/2019 I cooked the layers for 20 minutes at 350 degrees, and the resulting cake was really dry.I’m baffled as to what occurred, but it was a battle to get anything to eat!Rating given by a Martha Stewart member: 4 stars 02/17/2018 It was quite fluffy and delicious, but it tasted more like cornbread to me than it did like a cake.Is it true that everyone’s tastes like cornbread?
- 5 out of 5 stars from a Martha Stewart member January 22nd, 2018 Rather than softening the butter melting, this method would make it more smooth and fluffier.
- Advertisement 5 out of 5 stars from a Martha Stewart member 06/24/2017 I followed the recipe to the letter and the cake turned out beautifully light and delicious.
- Everything about this dish is fantastic.
- This is a dish that I will cook again!
- 1 out of 5 stars for Martha Stewart as a member 04/21/2017 I enjoy baking, however I was quite dissatisfied with the results of this recipe.
- I followed the recipe to the letter and cooked it for 40 minutes, but it turned out flat, dry, and raw.
I’m not sure what went wrong.It had the appearance of an uncooked pancake.I was quite disappointed.Rating for Martha Stewart as a member: Unrated 08/27/2016 I am a complete novice when it comes to baking.The oven was to be preheated to 350 degrees, as specified in the directions.I understand that after the batter is done, it should be cooked for 30 minutes at 350 degrees, but I’m curious about what temperature it should be baked at.
Thanks.5 out of 5 stars from a Martha Stewart member 05/11/2015 I think this is one of my all-time favorite desserts!Both the cake and the icing are incredibly excellent, and the cake is really moist and delicate.It was a huge success, and my entire family enjoyed it!5 out of 5 stars from a Martha Stewart member 05/02/2015 My new favorite vanilla cake recipe has been discovered.
- It’s lovely and airy and fluffy.
- Some people complained that it was too dry; I reduced the cooking time by a few minutes and always use cake flour.
- Delicious!
(I did not utilize the frosting recipe that was provided.) 5 out of 5 stars from a Martha Stewart member 03/29/2015 Excellent!In addition, I used skim milk because that was all I had on hand.However, it was deliciously buttery.Rating for Martha Stewart as a member: Unrated 03/27/2015 Although the recipe states that it makes one 8-inch layer cake, the recipe really calls for buttering two 8-inch layer cake pans.Is it necessary to increase the ingredients if I want to make two layers?
5 out of 5 stars from a Martha Stewart member 03/24/2015 This cake is very delicious!The meat is really soft and flavorful.Every member of the family was delighted with it.This is something I will absolutely cook again!Rating for Martha Stewart as a member: Unrated 02/13/2015 This is a fantastic recipe for a simple cake that everyone should try.
I’ve been looking for a cake that reminds me of a cake my grandma used to make when I was a youngster, and this is the closest match I’ve come across.I reduce the amount of sugar to 1 cup, and I use 1/2 cup safflower oil instead of 1/2 cup butter to achieve a more rustic texture, similar to that of the childhood cake I remember eating.I don’t frost the cake, and it turns out to be a delicious, not-too-sweet cake that may be presented during a brunch gathering.What I’d want to know is whether or not this recipe can be readily transformed into cupcakes.
Rating for Martha Stewart as a member: Unrated 02/08/2015 The cake was nice, but it was far from being the greatest.My oven is a bit weird, so I had to cook it for a total of 34 minutes, during which time it became quite black and the center stopped jiggling and the toothpick test came out clean.The flavor was excellent, and the texture was excellent.It was quick and simple to prepare, and it met my husband’s yearning for vanilla cake with vanilla icing.I loved that the icing and cake recipes were on the same page, which made it easier to find.This makes it easy to keep up with them.
There is no searching or toggling between tabs.Rating for Martha Stewart as a member: Unrated 01/27/2015 It’s quite fluffy!Laughing, this cake is really fluffy and delectable.
- I just made two changes to the original.
- 1) I used half a cup of sugar to beat the eggs, and I continued to beat until the mixture had doubled or quadrupled in size.
- I beat the butter with the remaining 1 cup sugar until light and fluffy, then egged the whipped egg mixture until stiff.
In addition, I sifted the dry ingredients twice to make the cake lighter and fluffier.This dish is really tasty and sweet.I really like it!Because it was so delicious, I didn’t even bother to use the icing I had created.Rating for Martha Stewart as a member: Unrated 02/27/2014 I do agree with Kathleen’s point of view on the cake.It was a touch on the dry side.
The icing, on the other hand, is very delicious!It’s become my go-to vanilla frosting recipe.And I appreciate that you don’t have to sift the powdered sugar before using it.
This frosting is a definite hit.Martha Stewart’s Member Rating as of 01/27/2014: Unrated I bake a lot of cakes.This cake was not difficult to make; it was rather straightforward, and I already had all of the materials on hand.
Although the cake itself was delicious, it was a little dry and didn’t rise as much as I would have wanted.Everything I’ve heard about it has been positive, however the texture didn’t seem fluffy enough for my liking.Rating for Martha Stewart as a member: Unrated 11/06/2013 This cake turned out beautifully!A few other changes I made were to cut down on the quantity of confectioner’s sugar used in the frosting from 5 cups to 3 cups and to use 8 ounces of cream cheese instead of 4.
A half teaspoon of cinnamon was also added to the cake mix.After icing the cake, I covered it with fresh cut strawberries and blueberries, which I then embellished.It was a big hit, and we’ll definitely be making it again.
Rating for Martha Stewart as a member: Unrated 08/13/2013 a fantastic dessert!This is something I will absolutely cook again.It was necessary for me to reduce the confectioners’ sugar to two and a half cups.Rating for Martha Stewart as a member: Unrated 07/05/2013 Delicious cake!If the components for the cake and icing were specified separately, there would be no room for speculation when it comes to baking.
Rating for Martha Stewart as a member: Unrated I find the frosting a little too sweet on this particular day.05/12/2013 Do you have any thoughts about how to tone down the sweetness?5 out of 5 stars from a Martha Stewart member 5.5.13 Previous review should have said ″butter cake″ rather than ″bitter cake″!5 out of 5 stars from a Martha Stewart member 05/05/2013 This is a simple bitter cake that comes together in a short amount of time.
Yellow Cake {A Scratch Recipe}
It’s true that certain days nothing but a huge slice of buttery handmade Yellow Cake will suffice.I like it covered in a thick layer of decadent chocolate buttercream, but I’m not picky!The hunt for the best homemade Yellow Cake recipe is over.
You’ve come to the right place.Today, we’re delighted to share a handmade Yellow Cake recipe with you that is absolutely fluffy, moist, and flavor-packed with fresh ingredients.Check out the stunning yellow cake in the photo.Ahhhhh….
The BEST Yellow Layer Cake- So versatile!
Everyone needs a go-to recipe for handmade yellow layer cake, and this one is deserving of a spot in your collection of favorite dessert recipes.It’s our go-to option.In addition to being tasty, this recipe is quite adaptable!
This rich homemade yellow cake recipe may also be used to make yellow cupcakes, which are delicious!The cake layers are really moist and soft, yet firm enough to hold up to fondant, and it provides an excellent base cake recipe for experimenting with other extracts and flavorings.In addition to our handmade Marble Cake, Pineapple Cake, and scratch Coconut Cake, we utilize this yellow cake recipe in a handful of other of our favorite cake recipes, including our homemade Coconut Cake.
The Mixing Method for this Yellow Cake
When preparing this dish, the mixing method is a hybrid between the reverse creaming method of combining and the standard method of mixing.As with our other reverse creaming technique recipes, the dry ingredients are mixed first, followed by the butter until the mixture is the consistency of gritty sand.It is only in this procedure that the eggs are inserted in a sequential manner, as opposed to the customary way.
The wet components are then added at the conclusion of the process.The end product is a cake that is extremely moist, flavorful, and has a finer crumb than the original.
How to Make Yellow Cake from Scratch
When preparing this dish, the mixing method is a hybrid of the reverse creaming method of combining and the standard way of mixing.As with our other reverse creaming technique recipes, the dry ingredients are mixed first, then the butter is added until the consistency resembles coarse sand is achieved..It is only in this procedure that the eggs are added sequentially rather than all at once as in the usual method.
It is then finished by adding the wet components.It produces a cake that is extremely moist and flavorful, with a finer crumb as a result of the baking process.
FOR THE CHOCOLATE BUTTERCREAM FROSTING
Simply said, this is a standard American buttercream, which means it is quite simple to put together: butter, confectioners’ sugar, a pinch of salt, a few drops of vanilla extract, milk, and, in this case, cocoa powder to give it a chocolaty flavor.Everything about it is fantastic, even the taste.The whole, printable recipe may be found lower down in this page.
Add in the softened unsalted butter and blend on a low to medium speed until the mixture is smooth.In a separate bowl, combine the vanilla and the butter.Combine the powdered sugar, salt, and unsweetened cocoa powder in a mixing bowl.
Pour in the majority of the milk. Be sure to start mixing at a slow pace to avoid creating a cloud of powdered sugar in your kitchen.
Pour in the remaining milk as needed to get the desired consistency. It may take 5 to 6 minutes to achieve the smoothness and consistency that you like in your smoothie.
The chocolate frosting will become quite smooth as you continue to combine it. If the frosting is too thick, you may thin it out with extra milk (1 Tablespoon at a time), or if it is too soft, you can add more powdered sugar.
What Gives a Yellow Cake it’s Yellow Color?
Because of the eggs and butter in this recipe, yellow layer cakes, such as this one, have a wonderful light shade of yellow.Not only do these components bring richness and flavor to the dish, but they also add color!When comparing the color of certain yellow cakes to others, there might be some variance in hue based on the number of eggs and butter used, as well as the brand of cake.
Some kinds of butter have a more vibrant yellow hue than others, and some egg yolks are similarly more vibrant than others.Whatever brand/variety of eggs or butter you choose, your yellow cake will always be darker in color than most white cakes (which commonly skip the egg yolks) or recipes that call for oil or shortening instead of butter.This yellow cake is really delicious, and it will surely become a family favorite!On May 9, 2019, we modified our old Yellow Layer Cake in favor of this new version, which has even more butter and buttermilk for a softer crumb and an additional boost of moistness!As an extra benefit, this new yellow cake recipe produces far more batter (about 8 cups vs.
- 6.5).
- The finished cake has a height of little more than 4 inches.
- If you have a sentimental attachment to our OLDER version of Yellow Cake from Scratch, you may still find it here.
What Frostings Pair Well with Yellow Cake?
Now that you’ve made the BEST scratch Yellow Cake, you’ll want to experiment with some different frostings!With yellow cake, everything tastes good, which makes it a great go-to recipe for any occasion.There isn’t a wrong answer in this case, whether you’re craving chocolate or something sweet and fruity!
The following are some of my favorites to keep in mind.(Of course there’s chocolate buttercream!) Frosting made with chocolate and cream cheese Vanilla Buttercream is a classic flavor.Frosting with Lemon Cream Cheese Strawberry Buttercream Frosting is a delicious dessert.Frosting made with white chocolate
Ingredients
- 3 cups (342g) cake flour
- 2 cups (400g) sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 2 sticks (226g) unsalted butter, softened
- 4 large eggs
- 1 cup (239g) buttermilk — **if you do not have buttermilk, see note below
- 3 cups (342g) cake flour
- 2 cups (400g) sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g)
- 1 heaping tablespoon (12 g) pure vanilla essence
For the Chocolate Buttercream
- Unsalted butter (339g), softened (do not soften butter in the microwave)
- 8 cups powdered sugar (icing sugar in the UK) (920g), plus additional sugar if necessary. ** If you want a softer frosting for cupcakes, I recommend using 7c. (805g) of powdered sugar.
- Unsweetened cocoa (not Dutch processed
- measure first, then sift
- 1 cup (82g) unsweetened cocoa
- 3/4 cup (180 g) milk + 2 Tablespoons or more if necessary to get the spreading consistency you like
- and
- 1 teaspoon salt
- 2 teaspoons vanilla (12 grams)
- 1 teaspoon sugar (6g) We like a finer grain of simple popcorn salt to cut through the richness of the popcorn
Instructions
- 325 degrees Fahrenheit should be set for the oven. Prepare three 8×2 inch round cake pans by greasing and flouring them. Prepare each pan by placing a piece of parchment paper in the bottom of each pan.
- Place the first five ingredients in the mixing bowl of your stand mixer.
- Mix on a low speed for at least 30 seconds to ensure complete incorporation.
- Mix on a low speed until the mixture resembles coarse sand. Add the softened butter (cut into pieces) and mix until it resembles coarse sand.
- When you press some of the dry ingredients between your fingers, they will become moistened and covered with the butter, and they will stay together. It is important not to over-mix otherwise the mixture will turn into a huge dough-like ball.
- Add the eggs one at a time, mixing well after each addition.
- 1 cup buttermilk should have the vanilla added to it.
- Pour the ingredients into the mixer slowly while using the lowest speed.
- Increase the speed to 2 or 3 times the original (on a KitchenAid mixer). 2 minutes of mixing is required. The batter will be light and fluffy with a smooth texture. If you are using a hand mixer rather than a stand mixer, you will need to mix for a little longer
- otherwise, you may skip this step. Divide the mixture evenly between the three 8-inch baking pans that you have prepared.
- Bake at 325 degrees for 25 to 30 minutes, depending on the size of the pan.
- Allow to cool for 5 minutes before removing from pans.
For the Chocolate Buttercream Frosting
- Mix on a low to medium speed until the butter is completely smooth. In a separate bowl, combine the vanilla and the butter. Pour in the powdered sugar, salt, and cocoa powder
- then pour in the majority of the milk. Set the mixer to low speed to avoid creating a cloud of powdered sugar in your kitchen
- continue to mix, adding the remaining milk as needed, until the batter is smooth. It may take 5 to 6 minutes to achieve the smoothness and consistency that you like in your smoothie. When using a manual mixer, the process will take longer. The frosting will become quite smooth as you continue to combine it. If the frosting is too thick, you may thin it out with extra milk (1 tablespoon at a time), or if it is too soft, you can add more powdered sugar.
This is the chocolate frosting that I prefer the most! The recipe may simply be doubled or reduced without losing its effectiveness. This recipe yields roughly 7 cups of whipped cream frosting (or more).
Notes
** Buttermilk Substitute: Place 1 tablespoon vinegar or lemon juice in a 1 cup measuring cup and stir well. To make a cup of milk, fill it halfway, mix it, and set it aside for 5 minutes.
Delicious Yellow Cake- Full Video Tutorial
Additionally, as previously indicated, we are also sharing our FAVORITE Classic Chocolate Buttercream Frosting Recipe with you!There is no way in hell I’m going to use canned chocolate icing.I guarantee you that this creamy chocolate buttercream tastes a million times better than the store-bought kind and is ridiculously simple to prepare!
A link to this chocolaty, delicious, pipeable frosting is provided below: Classic Chocolate Buttercream is a must-have.Don’t forget to check out our Recipes Area for a comprehensive collection of favorite cake, filling, and frosting recipes, as well as our Free Cake Lessons section for a plethora of free step-by-step cake and video tutorials!Finally, if you are interested in becoming a member of MyCakeSchool.com, we would be delighted to have you as a member.Members get full access to our whole cake video instructional library, which contains hundreds of cake video courses!Join us now!
- Every cake decorator should know that there is always something interesting and fresh to learn, regardless of their skill level.
- You may get all of the necessary information on this page: Sign up for MyCakeSchool.com!
- Greetings and Best Wishes for Baking!
Best Yellow Cake Recipe
Learn how to create the greatest fluffy yellow cake ever by following this recipe. Simply follow this simple step-by-step guide to make this deliciously moist traditional yellow cake, which can be used to make layer cakes, sheet cakes, or cupcakes. Save it for later « Save it for later
Best Yellow Cake Recipe Overview
- Intermediate skill level
- techniques used include the Chiffon Mixing Method and the Easy Meringue.
This is the recipe for yellow cake that I use on a regular basis.It comes out light and fluffy, yet it retains its moistness.It is, without a doubt, the most delicious yellow cake I have ever tasted!
Because this cake is actually a variant of a chiffon cake, it is made using the chiffon mixing method, which is described below.Because of the meringue that is incorporated into the batter, this approach produces a cake that is extremely light and fluffy.High-fat cakes have a tendency to be quite moist, but they can also be rather thick.The meringue, on the other hand, provides the batter lift and keeps it extremely frothy!
What is Yellow Cake?
The egg yolks in yellow cake are responsible for the cake’s vivid yellow hue.There is a little vanilla flavor to yellow cake, but no other distinct flavors can be found in the cake itself.It is mostly a blank canvas that may be embellished with a variety of flavors or left unadorned entirely.
Yellow cake differs from white cake in that it contains egg yolks and has a larger fat content than white cake, making it a healthier option.Yellow cake has a larger fat content than white cake, which results in it being considerably more moist and delicious.
How to Make the Best Moist Yellow Cake
Each of the three primary components of the chiffon mixing process may be broken down into its component parts: the dry ingredients, wet ingredients, and meringue. This classic yellow cake is made by combining the various ingredients listed above. It’s truly that simple, and the results are just fantastic!
Step 1: Prep
When gathering the components for this cake, I prefer to divide them into three groups to make it easier to manage.This will assist you in remaining organized while mixing and baking the cake.The ingredients are divided into three categories: dry ingredients, wet ingredients, and meringue ingredients.
In addition, you will need two 9-inch (22-cm) round cake pans.Grease the pans and then sprinkle them with flour, rubbing the flour about in the pan to ensure that it is well coated.Excess flour should be tapped out.Additionally, preheat your oven.
Step 2: Combine the Dry Ingredients
Cake flour, baking powder, baking soda, salt, and granulated sugar are among the dry ingredients used in this recipe.A lower protein level is seen in cake flour than in all-purpose flour.This implies that less gluten will be formed, which will help to keep our cake moist and soft during the baking process.
Technically, all-purpose flour might be used here, but the texture would not be as light and fluffy as it would be with cake flour.You may also use a cake flour replacement to make your own.Sift together all of the dry ingredients in a large mixing bowl (this will be the bowl into which the rest of the ingredients will be put).Next, using a whisk, blend all of the ingredients to ensure they are properly incorporated.
Step 3: Combine the Wet Ingredients
The wet ingredients include unsalted butter that has been melted and allowed to cool somewhat, buttermilk at room temperature, vegetable oil, vanilla, and egg yolks that have also been allowed to cool slightly.When you are separating your eggs, be sure to save three of the whites for the meringue recipe.The acidity of the buttermilk will work to activate that small amount of baking soda, which will aid in the leavening of this cake.
It also lends a little tang to the flavor profile, which is subtle yet noticeable.Combine all of the wet ingredients in a large mixing bowl until thoroughly incorporated.Make a mental note to put it away.
Step 4: Make the Meringue
Finally, the meringue component of the cake is produced with only egg whites and sugar, with no other ingredients.Simple meringue, commonly known as French meringue, is made by whipping together the ingredients listed above.The meringue is, without a doubt, the most crucial component of this cake’s construction.
The beaten egg whites help to lift the cake and keep it light and moist, which is essential for a delicious cake.Believe me when I say that it is well worth it.To make the eggs, use a stand mixer with with a whisk attachment or a hand mixer fitted with a paddle attachment and beat on medium speed until medium peaks are beginning to form.After that, the 1/4 cup sugar is gently poured in while the mixer is still running.The egg whites and sugar are then whisked together on high speed until thick and stiff peaks form.
Step 5: Combine the Components Together
Stir the wet components into the dry ingredients until the dry ingredients are barely soaked.Next, fold in approximately 1/2 cup of the meringue into the batter until it is thoroughly incorporated.This will lighten the batter and make it simpler to fold in the remaining whites later.
Fold in approximately half of the remaining meringue gently, taking careful not to deflate the air out of the whites as you do so.Continue to fold in the rest of the egg whites until they are well integrated.
Step 6: Bake the Cakes
Divide the batter evenly between the two cake pans and bake them until a toothpick inserted into the center of the cakes comes out with moist crumbs attached. Allow for thorough cooling of the cakes before icing them.
Tips, Tricks, and Techniques
- The majority of the time, I bake this cake in two 9-inch (22-cm) round cake pans. If you want, you may bake the cake in a 9 x 13″ (22 x 33 cm) baking dish or make it into cupcakes. The cake in the image is coated with my favorite icing: whipped chocolate ganache frosting. Alternatively, a classic buttercream or cream cheese frosting may be used to decorate this cake
- if you are new to folding egg whites into a batter, take a time to watch this video instructional to learn how to do so without deflating all of the whites. In order to maintain this cake extra fluffy, it is necessary to do so.
Yellow Cake Ingredient Functions
- Cake flour serves as the primary structural component of the cake. All-purpose flour can be replaced for cake flour since cake flour has a lower protein level than all-purpose flour and hence produces a more tender cake.
- Cakes rise as a result of the use of baking powder and baking soda, which are chemical leavening agents.
- The sweetness of the cake is balanced by the use of salt.
- Sugar may be split into two categories. The majority of the sugar is used to sweeten the cake, but a portion of it is also utilized to form the meringue that gives the cake its highly fluffy texture.
- Oil gives the cake a richness and helps to keep it moist.
- Butter also provides richness and a mild buttery taste to the dish, as well.
- The addition of egg yolks gives the cake greater moisture and richness.
- While imparting a tiny tanginess and moisturizing the cake, buttermilk is acidic and acts to activate the baking soda.
- It is necessary to beat the egg whites to form a meringue, which is used to produce an extraordinarily fluffy and light yellow cake.
Ingredients
- 1/2 cup (112 gr) unsalted butter, melted and cooled slightly
- 1/3 cup (79 mL) vegetable, canola, or avocado oil
- 1 cup (237 mL) buttermilk, room temperature (*see note for substitution)
- 6 large egg yokes
- 1 1/2 cups (294 gr) granulated sugar
- 1 1/2 cups (294 gr) Morton kosher salt or table salt (use 1 1/2 tsp if using Diamond kosher)
- 2 ts
Instructions
- Preparation: Preheat the oven to 350 degrees Fahrenheit (177 C). Two 9″ (22 cm) round cake pans are prepared by greasing them and then adding some flour and tapping it about the pan to coat the pan with flour. Excess flour should be tapped out of the pan. To aid with the workflow of the recipe, measure out all of your components for each portion of it and organize them together in separate containers.
- ADD THE DRY INGREDIENTS AND MIX WELL:
- Pour the dry ingredients into a large mixing bowl and whisk them together until well combined. Remove from consideration
- ADD THE WET INGREDIENTS AND MIX WELL:
- Prepare the wet ingredients in a separate medium-sized mixing bowl and set it aside.
- MAKE THE MERINGUE AS FOLLOWS:
- Egg whites should be beaten on medium/high speed in the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, until they start to form medium peaks in the center. Continuing to beat while the mixer is still running, carefully stream in the sugar and continue to whip until firm peaks are achieved.
- COMBINE THE PARTS TO FORM A COMPLEX:
- Pour the wet ingredients into the dry ingredients dish and whisk everything together with a rubber spatula until everything is well combined. Once the dry ingredients have been thoroughly incorporated, add approximately 1/2 cup of the egg whites to the mixture and thoroughly mix it in to lighten the batter. After that, carefully fold in half of the remaining egg whites, taking careful not to deflate them in the process. Fold in the rest of the egg whites gradually until they are thoroughly incorporated into the batter.
- Bake the cake for 20-23 minutes at 350 degrees Fahrenheit (177 degrees Celsius), or until the cake is set and a cake tester comes out with moist crumbs. Allowing the cake to cool fully before icing it is recommended.
- Unfinished cake can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- 1 tablespoon lemon juice or white vinegar can be substituted for the buttermilk in this recipe. Combine the mixture with enough milk to equal 1 cup. Stir everything together and set it aside for 5 minutes before using it in the recipe.
- It’s topped with my whipped chocolate ganache frosting, which you can see in the photo. Alternatively, a typical buttercream frosting would be excellent on top of this cake
- this cake may also be cooked as a 9 x 13″ (22 x 33 cm) cake, which would take around 32-35 minutes to bake. It may also be cooked into cupcakes, which will require around 16-18 minutes in the oven to complete.
Nutrition Information:
Calories in a serving: 281 per serving
Moist & Easy Carrot Cake with Cream Cheese Frosting
It is possible that this content contains affiliate links.Please review our disclosure policy.Despite its simplicity, the world’s greatest carrot cake recipe produces the most incredible flavor and flawlessly moist texture, which is then topped with the most delectable, fluffy, and creamy cream cheese frosting you’ve ever tasted.
Check out my blogs on Cream Cheese Lemon Crumb Cake, Zucchini Sheet Cake, and Strawberry Poppyseed Cake for many more mouthwateringly wonderful cake recipes!This carrot cake was created for a large pre-Easter gathering at my parents’ home, which was the first time I prepared it.With the exception of two little slices that I was able to spare for my in-laws, everything was consumed almost quickly.We dropped off the cake on the way home, and before I could get the kids to bed, I received a text from my mother in law, who is a carrot cake aficionado, thanking us for the cake and proclaiming it to be the finest she’d ever had!The best praise I’ve ever received!
- This cake is utter perfection, and it’s almost foolproof to prepare!
- It’s three layers of the moistest carrot cake you’ve ever eaten (plus the icing topper, of course).
- Moreover, there are no unusual ingredients or techniques involved; instead, there are simple, easy-to-follow instructions that will result in the finest carrot cake recipe you’ve ever tasted!
Why This Recipe Works
To make this recipe work, you must use shredded carrots, and you must use shredded carrots in large quantities.Why?This is because shredded carrots will bake into the cake fast (you don’t want to crunch into carrots, do you?) and because it is delicious.
In addition, shredding the carrots will release a significant amount of moisture into the cake mixture, which is essential to make this carrot cake recipe extremely moist.Ingredients that are simple – A three-layer carrot cake can appear scary, but I assure you that it is not.Using simple components that you typically already have on hand like flour, sugar, cinnamon, and brown sugar makes it even easier to put together.When it comes to applesauce, if you’ve never used it in a cake mix before, this might be a game changer for you.It’s included for two reasons: It makes the cake more moist and chewy, as well as a little bit denser, by reducing the amount of oil used.
- Cream cheese icing – I’d argue that any other type of frosting just does not fit with this luscious carrot cake recipe.
- It needs to be cream cheese frosting because the mild sourness of it balances out the sweetness of the cake and just works better than any other icing.
How to Make this Carrot Cake with Cream Cheese Frosting Recipe
How to Make the Carrot Cake
- Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans and place them in the oven. Prepare two mixing bowls, one medium-sized and one large-sized
- In a medium-sized mixing basin, whisk together the dry ingredients (flour, baking soda, cinnamon, and salt) until well combined.
- Now, in a large mixing basin (or the bowl of a stand mixer), combine the vegetable oil, applesauce, vanilla extract, sugar, and brown sugar until well combined.
- Add the eggs to the wet mixture one at a time, beating well after each addition. Then add in the shredded carrots and mix well. The optional raisins and/or nuts can be folded in gently at this point if you desire to do so.
- Now, gradually incorporate the dry ingredients into the wet ones until there are no more streaks of flour visible in the batter (about 10 minutes) (you can do this in 2-3 batches if you prefer). Distribute the batter evenly among the cake pans that have been prepared.
- Preheat the oven to 350°F and bake the pans for approximately 35 minutes. It is recommended to confirm the doneness of your cake by putting a toothpick into its middle, because baking times might vary based on your oven and altitude. If the skewer comes out clean (with perhaps a few loose crumbs), your cake is finished. However, if any wet, sticky batter remains adhered to the toothpick, your cake will require more baking time. Maintain the temperature in the oven for a few more minutes before attempting it again.
- Carefully transfer the cakes to cooling racks and allow them to cool completely
How to Make the Cream Cheese Frosting
- While your cakes are cooling, prepare the cream cheese frosting by first removing them from the oven and melting the butter over medium heat in a sauce pan until smooth. Cook for another 2-4 minutes after the butter has melted entirely, or until the color changes from a pale yellow to a dark amber color, depending on your preference. Then remove the butter from the heat and combine it with the cream cheese in a large, clean mixing bowl until well combined. After that, throw in the vanilla and salt and combine thoroughly. One cup at a time, making sure to fully mix after each addition, add the powdered sugar and stir until the frosting is creamy and fluffy
Assembling the Carrot Cake
- Assembly: Spread frosting on top of all three cake layers, stacking them as you go, and then spreading the leftover icing around the edges and top of the cake to finish it off.
- If you choose, you may decorate the top of the cake with chopped pecans.
- Preserve the cake in an airtight container until you are prepared to devour it!
Expert Tips
- Don’t be concerned if you don’t have three round cake pans on hand. If you just have one baking sheet, you can bake one layer at a time. Alternatively, if you want to make a bigger sheet cake, use a large rectangle cake pan measuring 12′′ x 18′′ x 3′′. Bake for 40 minutes, checking for doneness with a toothpick inserted into the center. Bake in 5-minute intervals after that, or until a toothpick inserted into the center comes out clean.
- You may purchase pre-shredded carrots, but I have found that they are frequently dried out by the time they are placed in the bag and ready to be purchased. For the greatest results, I prefer to shred my own carrots using a box grater.
- If you don’t have an airtight container large enough to hold the entire cake, you may place it on a large plate and insert several toothpicks or bamboo skewers into the top of the cake before wrapping the cake and skewers/toothpicks with plastic wrap. When you use this procedure, the plastic wrap will not come into contact with the icing and will not pull it off when you remove it.
Is Butter or Oil Best for Making Carrot Cake
While butter is an element in many cakes, carrot cake is one in which you should omit the butter and replace it with vegetable or canola oil rather than the butter. Why? Oil, on the other hand, keeps the carrot cake moist for a longer period of time than butter. No one like a carrot cake that is too dry. When in doubt, go for the oil in this delectable dessert.
More Amazing Carrot Recipes
- Recipes for Carrot Cake Bars, Roasted Honey Garlic Glazed Carrots, Cream Cheese Swirled Carrot Cake Bars, and Carrot Cake Muffins are all available online.
- Is this Carrot Cake with Cream Cheese Frosting recipe something you’ve tried? YAY! Please give your feedback on the recipe in the section below! Time required for preparation: 15 minutes Total Preparation Time: 35 Minutes 0 Minutes Time allotted: 50 minutes. There are 16 servings in all. 3 cups flour
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1 12 teaspoons salt
- 1 14 cups vegetable or canola oil
- 2 3 cup unsweetened applesauce
- 1 14 cups sugar
- 1 34 cups brown sugar
- 1 tablespoon vanilla
- 6 large eggs
- 3 cups shredded carrot
- optional: 12 cup raisins and/or 12 cup chopped pecans
- 3 cups shredded carrot
- optional: 12 cup raisins and/or 12 cup chopped pecans
- 3 cups
Cream Cheese Frosting
- 14 teaspoon salt
- 16 ounces cream cheese- (2 8-ounce bricks), melted. 8 cups powdered sugar – or as needed. Optional: chopped nuts for topping
- 1 cup butter
- 1 tablespoon vanilla extract (OR 1 teaspoon vanilla + 2 teaspoons maple essence).
- Preheat the oven to 350 degrees Fahrenheit. 3 9-inch cake pans, greased and dusted with flour
- In a medium-sized mixing basin, whisk together the flour, baking soda, cinnamon, and salt until well combined. In a large mixing basin, combine the oil, applesauce, vanilla, sugar, and brown sugar until well combined. In a separate bowl, whisk together the eggs one at a time, then add the carrots. (If you’re using raisins and/or nuts, whisk them in immediately.)
- Continue to stir in the dry ingredients until there are no more streaks of flour visible in the batter (about 5 minutes). Divide the batter into the two cake pans that have been prepared.
- Preheat the oven to 350°F or until a toothpick inserted into the middle comes out clean
- Remove the cakes from the oven and place them on cooling racks to cool.
- While your cakes are cooling, begin preparing the icing. Melt the butter in a small sauce pan over medium heat. 2-4 minutes after the butter has completely melted, continue to heat until the color changes from pale yellow to a dark amber. Remove from the heat and combine the cream cheese and butter in a large mixing bowl. Add the vanilla and salt and mix well. Continue to add the powdered sugar, one cup at a time, mixing after each addition, until the frosting is smooth and fluffy.
- Make the cake by putting frosting on top of all three layers and then spreading it around the sides of the cake to assemble it. If preferred, garnish with chopped pecans and refrigerate in an airtight container until ready to serve
- Expert Recommendations Don’t be concerned if you don’t have three round cake pans on hand. If you just have one baking sheet, you can bake one layer at a time. Alternatively, if you want to make a bigger sheet cake, use a large rectangle cake pan measuring 12′′ x 18′′ x 3′′. Bake for 40 minutes, checking for doneness with a toothpick inserted into the center. Bake in 5-minute intervals after that, or until a toothpick inserted into the center comes out clean.
- You may purchase pre-shredded carrots, but I have found that they are frequently dried out by the time they are placed in the bag and ready to be purchased. For the greatest results, I prefer to shred my own carrots using a box grater.
- If you don’t have an airtight container large enough to hold the entire cake, you may place it on a large plate and insert several toothpicks or bamboo skewers into the top of the cake before wrapping the cake and skewers/toothpicks with plastic wrap. When you use this procedure, the plastic wrap will not come into contact with the icing and will not pull it off when you remove it.
770 calories, 123 grams of carbohydrates, 7 grams of protein, 29 grams of fat, 20 grams of saturated fat, 1 gram of trans fat Dietary fiber (two grams), sugar (two hundred and twenty grams), vitamin A (4520 international units), vitamin C (two milligrams), calcium (91 milligrams), iron (two milligrams) and sodium (six hundred and eighty-eight milligrams).
Caramel Cake with Caramel Icing Recipe
Have you ever tried to make a Caramel Cake with Caramel Icing recipe?If not, you should!It’s a traditional Southern dessert!
However, instead of making a layer cake, I turned it into a thin sheet cake instead.I believe that spending less time baking and more time eating is preferable.It’s quite simple to put together.The original version of this piece was published on August 1, 2018.When I stepped into the kitchen the other day, I found my 1-year-old baby Valentine sitting on a chair beside the kitchen counter, gnawing on an entire stick of BUTTER.
- I was shocked.
- In this household, softening butter on the counter comes with a number of hazards.
- I took this image just minutes after I finished giving her a bath to clean up after her toilet-training misadventures.
- She repaid me with a head of butter-soft hair.
- These youngsters, they’re the best!
- Thanks to her attractiveness, this is a manageable situation.
Caramel Cake…sheet cake?
Sheet cake has been somewhat of a recent obsession of mine.Just a few weeks ago, I published the recipe for The Only Texas Sheet Cake You’ll Ever Need, which I had tested three times before posting it.After that, I went directly into the caramel version of the recipe.
(As a side point, do you say car-mel or care-uh-mel when you say it?Although I grew up speaking car-mel, I have just shifted to care-uh-mel for whatever reason, and I now feel like a pompous food snob every time I pronounce it.The truth is finally revealed!)
Southern Caramel Cake wannabe
It was Caramel Cake, the Southern sort with layers, that I really wanted, but I didn’t want to go to all the trouble of making actual layers.When making a typical Southern Caramel Cake, the cake portion is not truly caramel-flavored; rather, it is a yellow or white cake that serves to soak up all of the caramel icing’s richness.But the cake portion of today’s recipe really has a caramel flavor to it because we’re using 2 cups of brown sugar in the batter.
This will be baked on a sheet pan, so it will be ready in 20 minutes!
Caramel Cake Ingredients
- Everything you need is right here. It’s really simple! Salted butter, brown sugar, vanilla, flour, and evaporated milk are used in this recipe.
- Salt
- Baking soda
- Sour cream
- Large eggs
How To Make Caramel Cake
This cake recipe is quite straightforward. It’s almost the polar opposite of a traditional Caramel Cake, lol. Here’s a high-level summary, and I’ll provide you with some further details and photographs below!
- Melt butter and water in a pot, add a heck ton of brown sugar, then vanilla
- Add flour, salt, and baking soda.
- Whisk together the eggs and sour cream separately then add to the batter
- Bake 20 minutes! That’s it
What size pan should I use to bake caramel sheet cake?
It works best on a half sheet pan (1813 inch) since the cake is thinner (thinner cake implies a greater frosting ratio!) but there are other possibilities for sheet cake. It is important to remember to modify the baking time according on the pan size you choose. Cooking times will always vary due to the fact that each oven is unique.
How To Make Caramel Frosting
And now for the frosting on the cake. Real caramel icing, made from scratch with dried sugar poured straight into a pan, takes around an hour to create from start to finish while stirring a pot the entire time. No, thank you very much. I’m a big fan of using brown sugar instead of white sugar. Brown sugar, thank you very much. Here’s a brief rundown of everything!
- 10 minutes after bringing the butter, brown sugar, and evaporated milk to a boil
- Pour in the vanilla extract.
- Place the pan of frosting in an ice bath for around 5 minutes to assist in thickening it
- Spread the mixture over the cake and enjoy! Don’t take it all with a spoon at first
- it would be bad.
(This is how your caramel should appear when it’s boiling.) By the end of the 10 minutes, the sauce should have thickened.) It’s time for an ice bath.You can see how nicely thick it has become at this point.If you boil it on the stove with some butter and evaporated milk, you can still obtain that rich caramel flavor, and it just takes a few minutes.
The wet sugar process is more simpler than the dry sugar approach.After boi